Hello! I am part of an environmental artist team creating an edible forest situated on a 50-foot diameter floating island. The island’s base is composed of repurposed shipping containers to support a permaculture design. Launching in summer of 2016, it will move along the waters surrounding New York City, docking at coastal neighborhoods to provide free freshly grown organic foods to the public. We are seeking seeds!
Hello! I just had a look at your project site (swaleNY.org), and it looks interesting.
I’d be happy to send you a package of seeds and cuttings, but I’d have to send them in the near future, as I am moving in January.
If you have nursery space where you can plant some items, I’ll make a package for you next week.
FYI, as for plants: I hope you don’t mind a bit of constructive criticism.
- The list is kind of hard to read, as there are a lot of spelling mistakes and the categories are incoherent. It’s a mix of species, cultivars, culinary names, and trade names, with random capitalisation.
- It helps suppliers if you have the binomial names (ie. scientific, taxonomic) of the things you need, as all these plants have different common names in different regions.
- You may want to tell your designer not to plant the planned persimmons, as they have a long taproot, and won’t like growing on that kind of structure.
- Paw Paws don’t transplant well and don’t like to have their roots disrupted; disruptions will make them unproductive. They also thrive in dappled woodland exposure, not full sun.
- “Saskatoons” and “Northline Serviceberry” are the same thing. ‘Northline’ is a cultivar of saskatoon, specialised to climates as cold as USDA zone 2. There are a number of better cultivars, or even other Amelanchier species, for your warmer biome.
- Nagoonberry won’t like a warm New York summer at all; it’s a circumpolar crop that likes AHS heat zone 2 or lower.
If you guys could talk to a nurserywoman in your local area, you may get some better bio-regional selections. Those plants jumped out at me just because I have a lot of experience with them.
Your “Architect of Edibles” is an artist with a PDC certificate, but maybe it wouldn’t hurt to get a landscaper, arborist, nursery(wo)man, master gardener, or horticulturist on board to work with some of the more technical stuff like this.