{"title":"Ark of Taste Collection","description":"\u003cp\u003eThe Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats…\u003c\/p\u003e\n\u003cp\u003eThe Ark was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations, and invite everyone to take action to help protect them. In some cases this might be by buying and consuming them, in some by telling their story and supporting their producers, and in others, such as the case of endangered wild species, this might mean eating less or none of them in order to preserve them and favor their reproduction.\u003c\/p\u003e\n\u003cp\u003eLearn more about the Ark of Taste in the USA by visiting \u003ca href=\"https:\/\/slowfoodusa.org\/ark-of-taste\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eSlow Food USA’s website\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"fagiolo-del-purgatorio-purgatory-bean","title":"Fagiolo del Purgatorio (Purgatory Bean)","description":"\u003cp\u003eSmall, white, and round bush bean historically planted and harvested by hand in the Lazio region of Italy. With delicate flavor and a thin skin, it is tasty when simply boiled with garlic, sage, and bay, then dressed with olive oil, salt, and pepper or cooked in a farmer's soup. The Purgatory Bean has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered variety in Italy, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 95\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 72% on 06\/24\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":753748312077,"sku":"BN-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fagiolodelpurgatorioclose.JPG?v=1571609431"},{"product_id":"aunt-mollys-ground-cherry","title":"Aunt Molly's Ground Cherry","description":"\u003cp\u003eThis Slow Food Ark of Taste variety is a delightful combination of sweet and tart, with notes of vanilla and pineapple. Ground cherries are sweet cousins to tomatoes and tomatillos. Kids of all ages love finding tiny wrapped packages and eating the yellow fruits like candy right in the garden, or several weeks later in fruit salad or over ice cream, as they store well in their husks. Naturally high in pectin, they make great preserves and pies as well.\u003c\/p\u003e\n\u003cp\u003eAunt Molly's Ground Cherry has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Pennsylvania, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect it. This particular strain was named and further improved by Territorial Seed Company after they received this landrace originating in 1850's America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 06\/12\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors 1\/4\" deep around 6 weeks before the last frost date. Germination can take as long as 20 days, but can be sooner if set on a heat mat with a temperature between 75 and 80 degrees F. Transplant in the garden in rows about every 18\"-24\". Plants will form blousy bushes like tomatillos. Keep well weeded until they fill in the space in order to best find the fallen fruits later in the season; some growers put down weed barriers (plastic, cloth, or newspaper) under the plants to prevent those weeds and more easily see the fallen fruits. Harvest when the husks turn brown and the fruits are yellow. For winter use, store the fruits unhusked in a dry, airy place (like a basket). To eat, remove the husk and eat the yellow fruit raw or bake in pies or stew with sugar for jam.\u003c\/p\u003e\n\u003cp\u003eNote: Unripe, green ground cherries and their leaves and husks are bitter and toxic. Do not eat!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eGround cherries are self-pollinating, but different varieties of the \u003cem\u003eP. pruinosa\u003c\/em\u003e should be isolated by several hundred feet to prevent unwanted cross-pollination. Seeds are ready for harvest when fruit is ripe. A single fruit can have 100 seeds! You can remove seeds by hand, rinse, and dry. We use a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry. However, you may never need to replant ground cherries after your first year - they tend to reseed themselves!\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899361570829,"sku":"PHYS-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/auntmollysgroundcherriesarranged.JPG?v=1568676656"},{"product_id":"cherokee-purple-tomato","title":"Cherokee Purple Tomato","description":"\u003cp\u003eLarge, smooth, dusky-red fruits with a delicious blend of sweetness, acid, and a subtle smokiness. These heirloom plants provide plenty of 10-12 oz. tomatoes. This variety is reportedly from a family that had grown them for 100 years and that had received them from the Cherokee people. They were passed through a few hands to John Green of Sevierville, TN, who in turn shared them with tomato connoisseur Craig LeHoullier, a retired chemist from Raleigh, NC. In 1993, he shared them with Ira Wallace of Southern Exposure Seed Exchange, who introduced this dusky beauty to the world through their seed catalog. Cherokee Purple has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 05\/07\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":899363799053,"sku":"TOM-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/cherokeepurple1_square.jpg?v=1571609431"},{"product_id":"fish-pepper","title":"Fish Pepper","description":"\u003cp\u003eThe Fish Pepper is an extremely flavorful, productive, and decorative variety that makes an excellent hot sauce. The white unripe fruit were used to flavor seafood dishes in the Black catering community of Baltimore in the late 1800s and early 1900s. The foliage is variegated white and green, as is much of the unripe fruit, which is 2-3\" long and turns from white with green stripes, to orange with brown stripes, and then bright red. The heat is a 3 on a scale from 1-5.\u003c\/p\u003e\n\u003cp\u003eA note on the variegation: We've found that many plants in our Fish Pepper population are less variegated on their leaves and fruits, and we leave these in as they tend to be healthier, stronger, and more productive, improving the long-term health of this population.\u003c\/p\u003e\n\u003cp\u003eHorace Pippin, the now-famed painter, shared this variety (and many others) with H. Ralph Weaver in the early 1940s in exchange for bee-sting therapy. Weaver's grandson (William Woys Weaver) found the seeds in a baby food jar in his grandmother's deep freezer a couple decades later, many years after his grandfather's death, and was able to reintroduce via Seed Savers Exchange. For years, we have been making gallons of delicious fish pepper sauce from the ripe red fruits after deseeding. Soilful City in Washington DC also makes \u003ca href=\"https:\/\/soilfulcitydc.wordpress.com\/soilful-store\/\" title=\"Buy Pippin Sauce\"\u003ePippin Sauce\u003c\/a\u003e from fish peppers grown by black farmers and urban gardeners in the DC and Maryland areas, and now offers their seeds through Truelove Seeds. The fish pepper has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Philadelphia and Baltimore, and is listed in their \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/ark-of-taste\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eArk of Taste\u003c\/a\u003e as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 11\/26\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, red. Cut the fruit (consider wearing gloves), scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899364061197,"sku":"CAP-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fishpepperarranged.JPG?v=1571609431"},{"product_id":"white-velvet-okra","title":"White Velvet Okra","description":"\u003cp\u003eLoaded with long, white, velvety, and spineless fruits, this is a gorgeous and delicious variety eaten fresh off the plant, cooked, or canned. White Velvet Okra has been an important part of Southern foodways (particularly in Alabama) for over 100 years. It was made commercially available in 1890 and was widely popular due to its tender fruit lacking spines, and beautiful contrast to the colors of tomato based soups, or sometimes in fresh salads, pickles, gumbos, or by itself. Like many important regional food plant varieties, the scaling up of globalized agriculture brought a flooding of the market of cheaper, more standard and generic green okra varieties being grown farther away, and so tender heirloom is extremely rare these days.\u003c\/p\u003e\n\u003cp\u003eThis variety was given to William Woys Weaver in the mid-1990s. White Velvet Okra has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Alabama, Mississippi, and Louisiana, and is listed in their \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/trueloveseeds.sbs\/collections\/ark-of-taste\" target=\"_blank\"\u003eArk of Taste\u003c\/a\u003e as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 10\/01\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds of this heat-loving plant indoors 2-3 weeks before transplanting, which should happen several weeks after the last frost, or when soil temperatures stay above 65 degrees Fahrenheit. Soak seeds overnight for quicker germination, and plant 3\/4\" deep. Space 18\" in rows 12-18\" apart. Beds should be at least 3' apart as plants tend to bush out widely. Okra likes fertile, well-drained soil with added compost.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eOkra is insect pollinated. Isolate different okra varieties by at least 1\/8th of a mile (or up to 1\/2 mile if you are truly concerned about seed purity) to avoid unwanted cross pollination. Allow pods to grow large and turn brown and woody (your neighbors may look at you funny). When you can hear the seeds rattle, harvest the pod and allow it to dry further on trays in the sun in a dry place. Remove seeds and use breath, wind, or fans to remove bits of chaff.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":3016913879080,"sku":"OKRA-002","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7412.JPG?v=1571609432"},{"product_id":"beaver-dam-pepper","title":"Beaver Dam Pepper","description":"\u003cp\u003eThis mild to medium hot pepper is crunchy, rich, and fruity with a sweet intro and a surprise spicy finish. 5-8\" goat horn-shaped fruits ripen from bright lime-green to red, and are good for slicing fresh onto a sandwich, stuffing, or pickling. Be prepared for a plentiful harvest! Beaver Dam’s Scoville Heat Unit ranking is a scant 500-1,000, giving it a flavor more akin to a slightly spicy ripe bell pepper than even a mild Poblano.\u003c\/p\u003e\n\u003cp\u003eThese seeds came to the US originally with the family of Joe Hussli, Hungarian Immigrants, who arrived in Beaver Dam, Wisconsin in 1912. Though generally eaten fried, stewed, pickled or roasted in the US, pimento type peppers are often dried and powdered in Hungary for zesty paprika. The Beaver Dam Pepper Festival turns up the heat in Beaver Dam, Wisconsin on the second Saturday of September! The Beaver Dam Pepper has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom and is listed in their \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/ark-of-taste\" target=\"_blank\"\u003eArk of Taste\u003c\/a\u003e as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 04\/15\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. With a leafy growth habit and a heavy yield, Beaver Dam can benefit from staking.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, red. Cut the fruit (consider wearing gloves), scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":3105084768296,"sku":"CAP-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/BeaverDamPepper_d2ed203a-d755-4b6e-a095-e68352516637.JPG?v=1571609432"},{"product_id":"turkey-craw-bean","title":"Turkey Craw Bean","description":"\u003cp\u003eThis dual purpose pole bean produces 4-6\" pods that are delicious when young, green, and snappy. When used as a dry bean, they are sweet, rich, buttery, and meaty in taste and texture. The seeds are a beautiful frosted brown and tan. The vines are often grown in corn fields.\u003c\/p\u003e\n\u003cp\u003eThe story goes: in the 1800s, this seed was found in the craw of a turkey brought home in by a hunter that many report to have been an enslaved African American man. We would love to know more about his story.\u003c\/p\u003e\n\u003cp\u003eThe Turkey Craw Bean has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Virginia, North Carolina, and Tennessee, and is listed in their \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/turkey-craw-bean\/\" target=\"_blank\"\u003eArk of Taste\u003c\/a\u003e as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 32\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 10\/31\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of 1 inch, spaced every few inches in rows 12 inches apart. Thin to one plant every 2-4 inches. Provide a sturdy trellis as the vines can grow six to eight feet tall. Needs ample sun and good airflow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. vulgaris\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":3106006269992,"sku":"BN-004","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/TurkeyCrawBean_5c04db8f-51cc-410c-a93f-715b2c1b3a9e.JPG?v=1571609432"},{"product_id":"fagiolina-del-trasimeno-bean","title":"Fagiolina del Trasimeno (Cream-Colored)","description":"\u003cp\u003eSmall Bean of Lake Trasimeno. Fagiolina del Trasimeno is a small, savory, black-eyed pea that has been grown by home gardeners in the hills and fields around the Lake Trasimeno area of Umbria, Italy for centuries. These creamy and delicious peas cook quickly without soaking because they are so small. You can add them to rice or risotto and both will be ready at the same time, with much added flavor, texture, and nutrition. It requires harvest almost everyday and so it has been threatened with extinction as the world moves towards mechanized agriculture. The Provincia di Perugia funded an exploration of the various cowpeas grown in this region, and the University of Perugia created a seed bank of the findings, helped multiply the available seed, and facilitated taste tests, field tests, and workshops to promote the varieties to the regional growers. Since then, other local organizations, governmental bodies, Slow Food, and even gourmet academies have taken on the efforts to preserve and promote this particularly delicious local heirloom through recipe and meal sharing, agri-tourism, and protective status. This variety is cream-colored with a black eye. We also offer the \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/fagiolina-del-trasimeno-multi-colored\"\u003emulti-colored selection of Fagiolina del Trasimeno\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOf course, this species was domesticated in West Africa. It was first documented in Greece in 300 BC, and must have spread through Southern Europe from there, taking on new forms as it traveled over the centuries from village to village.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 12\/01\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant 1\" deep with 3-4\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3345449812008,"sku":"VIG-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fagiolinadeltrasimenoupclose_399ab4d4-7d33-4107-999f-44ebec81d428.JPG?v=1571609433"},{"product_id":"sea-island-red-pea","title":"Sea Island Red Pea","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003eSea Island Red Peas are a Gullah Geechee variety used in coastal Carolina Hoppin' John and Reezy Peezy. It is an important companion to Carolina Gold Rice in the pot, and it is a great crop to add nitrogen back into the soil between rice rotations. It's an absolutely delicious southern pea that grows prolifically on short runners.\u003c\/p\u003e\n\u003cp\u003eThanks as always to Shakara Tyler for sharing these seeds with us many years ago, and to Matthew Raiford and Jovan Sage who shared them with Shakara from his century-old family farm on Gullah Geechee land in Georgia. Also, thank you to Miss Cornelia Walker Bailey from Sapelo who shared it originally with Matthew and Jovan. In 2020, Matthew sent us these seeds directly from his farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 09\/28\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow southern peas safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it benefits from being planted next to a structure or trellis. Plant 1\/2\" to 1\" deep with 3-4\" spacing, either in 1 row on each side of the net trellis. Being a legume, it does fairly well in poor soil and adds nitrogen.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSouthern peas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3561709469736,"sku":"VIG-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/seaislandredpeashands_square_65d05066-945b-441d-b9e4-75044a07282f.jpg?v=1571609433"},{"product_id":"lunga-di-napoli-winter-squash-1","title":"Lunga di Napoli Winter Squash","description":"\u003cp\u003eLunga di Napoli Winter Squash is HUGE and flavorful. Feed your whole village on one of these fruits, which will store many months into the winter. They are delicious in squash fritters, risotto, and stews. Throughout Puglia and Campania (places where my great grandparents were born), and also Sicily, Lunga di Napoli Winter Squash is eaten raw in salads, marinated, steamed, baked, and in sweets. It is also featured in a soup called cianfotta or giambota, which can include chili pepper, eggplant, tomato, pears and plums. As the same species as butternut squash, these plants have strong stems and are much more resistant than average to squash vine borers. The vines are quite long, and the largest fruit we grew this year was over 50lbs, though we hear they can even get larger!\u003c\/p\u003e\n\u003cp\u003eThis squash is also known as Zucca Lunga Napoletana and is listed by the Slow Food Foundation as an important and endangered variety from Campania, Italy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 15 min.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 04\/30\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in warm soil after the last frost, or seed indoors 2-3 weeks beforehand and transplant. Plant 3 seeds per hill spaced several feet apart, or seed in rows, one plant every 2-3 feet. Vines grow at least 10' if not much longer, so allow them space to sprawl. If grown in corn, you may need to train them so they won't pull it down! Avoid downy mildew by watering only at the base of the plant (not on the leaves!). Harvest when the stem begins to turn brown and woody and the fruit becomes hard, leaving a couple\/few inches of stem. Cure in a dry or sunny place for a week, and then store in a cool (45-50 degrees) room for up to 5 months (however, keep an eye on it and use it at earliest sign of softening if not before).\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash is insect pollinated and requires about 1\/2 a mile of isolation from other varieties of the same species, which in this case is \u003cem\u003eC. moschata\u003c\/em\u003e. The seeds will be fully mature on any squash when the stem of the fruit has turned brown and woody, so when you eat your squash, the seeds should also be ready for harvest. Separate the seeds from the flesh, rinse them, and dry them on a screen or paper product away from direct sunlight in a ventilated place. The plumpest and hardest seeds will be most viable.\u003c\/p\u003e","brand":"Izzy Pezzulo","offers":[{"title":"Default Title","offer_id":3713894023208,"sku":"CUC-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/lungadinapoli_10c9f056-eae9-40bb-a112-4cf147ccc3db.JPG?v=1571609434"},{"product_id":"jimmy-nardello-pepper","title":"Jimmy Nardello Pepper","description":"\u003cp\u003eSweet, flavorful, and extremely productive pepper great for frying, freezing, or drying. Fiery-red, 10\"-long fruits. Truelove Seeds founder Owen Taylor grows this variety to connect to his heritage, and it has become an instant favorite due to its taste, productivity, and story.\u003c\/p\u003e\n\u003cp\u003eHere is what he wrote about it: Jimmy Nardello’s parents Giuseppe and Angela Nardiello grew these peppers in the mountainous Basilicata region of Southern Italy, in a village called Ruoti - which is a couple hours through the mountains from my great great grandparents’ village of Salento, in the Campania region. In 1887, the Nardiellos moved to Naugatuck, Connecticut - just 15 minutes from Shelton where my family, the Lauriellos moved shortly after. The Nardiellos became Nardellos, and Vincenzo and Angelina Lauriello became James and Julia Laurella. Jimmy Nardello was born in Connecticut and was the only one of 11 siblings to keep up the gardening. My great greats and greats did grow lots of food in Connecticut, but their children and grandchildren did not. Jimmy passed this pepper - his favorite of hundreds that he grew in his terraced gardens - on to Seed Savers Exchange before he died in 1983. It is a delicious and prolific sweet frying pepper, and it is perhaps one of the seeds I feel most connected to now since I’ve had to reclaim my Southern Italian food heritage due to my family’s assimilation and disconnection from the land. Thank you to Kurt Michael Frieze’s article “Who is Jimmy Nardello?, The Story of the Jimmy Nardello Pepper”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90 from transplant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 82% on 09\/25\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. These abundant plants may have to be staked.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fiery-red. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":21343154045008,"sku":"CAP-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Jimmy_Nardello_wide.JPG?v=1571609438"},{"product_id":"benne","title":"Benne (Sesame)","description":"\u003cp\u003eGrowing up to 6 feet tall with white flowers, this revived Low Country heirloom sesame is packed with flavor. Benne is the Bantu word for sesame, which was first domesticated in India, and is very important throughout Africa. West Africans brought these seeds to the West Indies and the southern US in the late 17th century and continued to grow patches for their use while enslaved. Later, benne oil became the salad dressing of choice in 19th century southern US. As cheaper oils became available, and as sesame was bred to shatter less (and unfortunately taste less too), the flavorful, aromatic benne was all but lost. This low-oil sesame landrace strain was preserved by David Shields and the Carolina Gold Rice Foundation, and listed as an endangered, culturally important landrace by the Slow Food Ark of Taste. Read their thorough history and description of this important heirloom \u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/benne-oil\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eHERE\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 160\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 125\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 09\/25\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 3-4 weeks before the last frost date, 1\/4\" or less below the soil. Keep soil moist until germination. After the last frost, transplant outdoors 10-12\" apart. Will grow about 3-feet tall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest stalks when the first seed pods start to turn yellow. Put in a paper bag or hang over a bucket to finish maturing and drying. Whack in a bucket to remove seeds. Use a sieve to remove larger plant parts. Use breath, wind, or fans to winnow off lighter chaff and lighter immature seeds.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21378442461264,"sku":"SESA-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_0936.JPG?v=1571609438"},{"product_id":"forellenschluss-speckled-trout-lettuce","title":"Forellenschluss (Speckled Trout Lettuce)","description":"\u003cp\u003eBeautiful, buttery, and speckled romaine lettuce from Austria. In Germany, it was named forellenschluss, meaning: \"trout's back.\" Trout are fish covered in beautiful spots, reminiscent of the striking red freckles on this otherwise green lettuce. According to the Slow Food Ark of Taste, forellenschluss came to North America in the 1790s, first arriving in Waterloo County, Ontario.\u003c\/p\u003e\n\u003cp\u003eFirst cultivated as early as 2680 BC, lettuce was first used by Egyptians to create oil from its seeds, and later was selected for its edible leaves, likely also by Egyptians.\u003c\/p\u003e\n\u003cp\u003eAlso known as Spotted Trout, Speckled Trout, Flashy Trout Back, and Freckles.\u003c\/p\u003e\n\u003cp\u003ePhoto credit: \u003ca href=\"https:\/\/www.redwagonplants.com\/products\/wintersaladclub\"\u003eRed Wagon Plants\u003c\/a\u003e, Hinesburg, VT.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 01\/23\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8.\" Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":21380027809872,"sku":"LET-005","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Forellenschluss_lettuce.jpg?v=1571609438"},{"product_id":"green-striped-cushaw-squash","title":"Green Striped Cushaw Squash","description":"\u003cp\u003eAlso known as \"Sweet Potato Pumpkin,\" this mildly sweet and meaty squash is made into as pie filling, cushaw butter, puddings, and simply roasted. Many 10-20 pound striped, crookneck fruits grow on hardy, heat-tolerant, and borer-resistant vines. This variety was domesticated thousands of years ago in tropical Central America, and are beloved in several southwestern Indigenous nations, Louisiana, much of the southeast, and southern Appalachia. Truelove Seeds apprentice Amirah Mitchell's great grandfather in North Carolina loved this squash as well, and she now stewards this ancestral squash to make cushaw butter and pies. Michael Twitty, author of \u003cem\u003eThe Cooking Gene\u003c\/em\u003e, notes that \"cushaws produced from the late summer into the late fall, taking the place of sweet potatoes while they were out of season\". To read more about the history and uses of the green striped cushaw, see the \u003ca href=\"https:\/\/www.slowfoodusa.org\/ark-item\/green-striped-cushaw\"\u003eSlow Food Ark of Taste\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOur seed was grown by Amirah at Urban Tree Connection, as well as by our friend Elizabeth Andrews in Ashford, Connecticut. At Urban Tree Connection, we learned that there were Butternut Squash (\u003cem\u003eC. moschata)\u003c\/em\u003e growing a couple hundred feet away, and despite being a different species, there is a small chance that they could have hybridized and some plants and their fruits may have traits of butternut.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Striped Crookneck, Striped Cushaw, Sweet Potato Pumpkin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 95-105\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 20\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 03\/17\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in warm soil after the last frost, or seed indoors 2-3 weeks beforehand and transplant. Plant 3 seeds per hill spaced several feet apart, or seed in rows, one plant every 2-3 feet. Vines grow fairly long, so allow them space to sprawl. If grown in corn, you may need to train them so they won't pull it down! Avoid downy mildew by watering only at the base of the plant (not on the leaves!). Harvest when the stem begins to turn brown and woody and the fruit becomes hard, leaving a couple\/few inches of stem. Cure in a dry or sunny place for a week, and then store in a cool (45-50 degrees) room for up to 4 months (however, keep an eye on it and use it at earliest sign of softening if not before).\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash is insect pollinated and requires about 1\/2 a mile of isolation from other varieties of the same species, which in this case is \u003cem\u003eC. mixta\u003c\/em\u003e. The seeds will be fully mature on any squash when the stem of the fruit has turned brown and woody, so when you eat your squash, the seeds should also be ready for harvest. Separate the seeds from the flesh, rinse them, and dry them on a screen or paper product away from direct sunlight in a ventilated place. The plumpest and hardest seeds will be most viable.\u003c\/p\u003e","brand":"Sistah Seeds","offers":[{"title":"Default Title","offer_id":21394576179280,"sku":"CUC-011","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Cushaw_Amirah_2.JPG?v=1571609438"},{"product_id":"fagiolina-del-trasimeno-multi-colored","title":"Fagiolina del Trasimeno (Multi-Colored)","description":"\u003cp\u003eSmall Bean of Lake Trasimeno. This is a small, savory, black-eyed pea that has been grown by home gardeners in the hills and fields around the Lake Trasimeno area of Umbria, Italy for centuries. These creamy and delicious peas cook quickly without soaking because they are so small. You can add them to rice or risotto and both will be ready at the same time, with much added flavor, texture, and nutrition. It requires harvest almost everyday and so it has been threatened with extinction as the world moves towards mechanized agriculture and also as many people have left the countryside.\u003c\/p\u003e\n\u003cp\u003eThe Provincia di Perugia funded an exploration of the various cowpeas grown in this region, and the University of Perugia created a seed bank of the findings, helped multiply the available seed, and facilitated taste tests, field tests, and workshops to promote the varieties to the regional growers. Since then, local organizations, governmental bodies, Slow Food, and gourmet academies have taken on the efforts to preserve and promote this particularly delicious local heirloom through recipe and meal sharing, agri-tourism, and protective status.\u003c\/p\u003e\n\u003cp\u003eThis variety is multi-colored. We also offer the \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/fagiolina-del-trasimeno-bean\"\u003ecream-colored selection\u003c\/a\u003e of Fagiolina del Trasimeno.\u003c\/p\u003e\n\u003cp\u003eThis species was domesticated in West Africa. It was first documented in Greece in 300 B.C., and must have spread through Southern Europe from there, taking on new forms as it traveled over the centuries from village to village.\u003c\/p\u003e\n\u003cp\u003eSearch terms: Cowpea, Southern Pea, Lake Trasimeno Bean, Presidium, \u003cspan\u003ePerugia Province\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 87% on 05\/28\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant 1\" deep with 3\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas are self-pollinating, though it is best to isolate different varieties of V. unguiculata (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21395709853776,"sku":"VIG-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7222.JPG?v=1571609438"},{"product_id":"san-marzano-tomato","title":"San Marzano Tomato","description":"\u003cp\u003eReflections from Truelove Seeds founder Owen Taylor: Dip a spoon into a pot of simmering San Marzano Tomatoes, and you'll realize you've found your forever sauce tomato. Well, that's what happened to me. These particular pointy-ended plum tomatoes are grown widely in the volcanic soil of the Salerno province near Naples, Italy - the same province and soil where my great grandmother Rosana \"Rose\" Lauriello was born. You can find these tomatoes canned in most grocery stores, often from tomatoes grown and canned in Salento. They are listed on the Slow Food Presidia for Italy, where they now have protected status. They became endangered as more and more canneries were using hybrid tomatoes that had higher productivity and more disease resistance. I'll say this: this year, ours pumped out fruits and were the healthiest tomato plants in our fields. And their sauce tastes amazingly rich, sweet, and perfectly acidic, with exactly the right texture. I'm no tomato expert - maybe someday I'll find a sauce tomato I like more - but for now, this tried and true heirloom from one of my motherlands has earned an all-star spot on my farm for years to come.\u003c\/p\u003e\n\u003cp\u003eFinally, tomatoes have a history much deeper than Italy: they are so named from the Nahuatl (Aztec language) word \"xitomatl\" or \"tomatl;\" they have been cultivated as food on the land that is now called Mexico since at least around 500 BC; and they originate in western South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 01\/20\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21396168081488,"sku":"TOM-016","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_6112.JPG?v=1571609438"},{"product_id":"amish-paste-tomato","title":"Amish Paste Tomato","description":"\u003cp\u003eAmish Paste Tomato is listed by Slow Food USA in their Ark of Taste, which identifies and promotes culturally important, delicious, and endangered foods. This variety was first offered in 1987 by Thane Earl of Whitewater, Wisconsin in the Seed Savers Exchange yearbook, where seed savers share and swap rare seeds. Some say this variety dates back to the late 1800s in Wisconsin and\/or Lancaster, PA, though the history seems to be vague and hearsay. While it is one of the most popular heirloom paste tomatoes for its productivity, size, and sweet flavor, some consider it more of a plum tomato better suited for fresh eating. Looking back further: the word for tomato comes from the Aztec word \"xitomatl\" or \"tomatl.\" Tomatoes have been cultivated as food in what is now Mexico since at least around 500 BC, and originate in western South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 05\/06\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21396217921616,"sku":"TOM-014","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_4341.JPG?v=1571609438"},{"product_id":"seven-top-turnips","title":"Seven Top Turnips","description":"\u003cp\u003eSeven Top Turnip is the standard amongst lovers of Turnip greens throughout the Southern US, including in the gardens and on the table of Truelove Seeds' co-founder Chris Bolden Newsome's family in the Mississippi Delta.\u003c\/p\u003e\n\u003cp\u003eDating back to the 1830s in Virginia, this variety is an unusual turnip in that it does not grow an edible root, instead focusing its energies on creating lots of delicious leaves. While most turnips are grown for animal forage (roots and leaves), this leafy variety is grown in kitchen gardens exclusively for the human dinner table.\u003c\/p\u003e\n\u003cp\u003eIf eaten raw in salads, harvest at 6-9 inches. We harvest them for cooking greens, which you can do even when they are two feet tall.\u003c\/p\u003e\n\u003cp\u003eSlow Food International has designated Seven Top Turnips as a culturally important and endangered variety in their Ark of Taste. They explain: \"In southern cookery it was particularly favored in wilted salads, in which hot bacon grease and salt are poured over the fresh, washed greens.\" In our house, we simply sauté them with lots of onions, garlic, peppers, and seasoning, and often mix them with other greens, especially mustards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 45-75\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e87% on 10\/31\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eTo start indoors, s\u003cspan\u003eow seeds up to 1\/4\" deep in potting soil 4-8 weeks before the last (frost for Spring planting), and transplant 1-2' apart just before the last frost. Plant again in late summer for Fall harvests. To direct sow, s\u003c\/span\u003eeed every 2-4\" in rows 12\" apart, 1\/4\" Keep watered until germination. Thin to every 12\" for large leaves, or treat as cut-and-come-again baby greens. Harvest baby greens after 35-45 days, or allow plant to mature in 75 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of \u003cem\u003eB. rapa\u003c\/em\u003e, including turnips, napa cabbage, mizuna, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Pinewood Springs Farm","offers":[{"title":"Default Title","offer_id":37591181983902,"sku":"BRA-015","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/SevenTopTurnips2.jpg?v=1612465529"},{"product_id":"aji-limo-pepper","title":"Ají Limón Pepper","description":"\u003cp\u003eOften sold in the United States as Lemon Drop Pepper, this pepper originates in Peru where it is also known as \u003ci\u003eqillu uchu\u003c\/i\u003e and is similar to Ají Mochero, which is grown widely in La Libertad—almost exclusively in the district of Moche, the area it is named for. Pretty hot with a citrusy aroma, it is used traditionally in ceviche and crab dishes. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 79% on 07\/14\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into the garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. These abundant, lanky plants may have to be staked.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fiery-orange. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Consider wearing gloves for your protection! Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":37662487347358,"sku":"CAP-020","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/AjiLimo2sm.jpg?v=1613518368"},{"product_id":"long-island-cheese-pumpkin","title":"Long Island Cheese Pumpkin","description":"\u003cp\u003eShaped like a wheel of cheese, this ribbed, tan-skinned, long-storing winter squash has delicious deep-orange or \"burnt sienna\" flesh that is \"dense, sweet, earthy, and savory.\" Two fruits per vine, 6-10 pound fruits.\u003c\/p\u003e\n\u003cp\u003eAccording to our seed grower, Dorene Pasekoff, the Long Island Cheese Pumpkin is the best winter squash for the Mid-Atlantic region. She adds: \"excellent flavor (traditional pumpkin pie), keeps for over a year, solid stems (no vine borer!), and no matter what the weather throws at it (heat, drought, torrential rains), there is always a crop.\" Harvest when color is well developed and rind is hard. Cure for a week in a dry place in the sun. For long storage, keep cured fruits in a cool, airy, but relatively dark place. They should keep at least a year and often longer. It's good enough that you'll want to have a pie at Thanksgiving and keep eating them through Easter!\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/long-island-cheese-pumpkin\/\" target=\"_blank\"\u003eSlow Food USA\u003c\/a\u003e lists this variety as a historically important variety in their Ark of Taste. They describe how in the 1800s, cookbooks and farmers' almanacs from towns on the Long Island Sound mentioned the Long Island Cheese Pumpkin as a local favorite. Introduced commercially by Bernard McMahon in 1807, it was promoted as the best pie pumpkin. By the 1960, seed companies and local farmers mostly stopped saving and sharing this heirloom. Ken Ettlinger grew up on Long Island in the 1950s, and by the 1970s he realized this regional variety was quickly disappearing and so he began saving their seeds. In 2012, thanks to Ken Ettlingers seed stewardship, Steph Gaylor of Invincible Summer Farms on Long Island, other local seed stewards, and Ken Green of \u003ca href=\"https:\/\/hudsonvalleyseed.com\/blogs\/blog\/long-island-cheese-pumpkin\" target=\"_blank\"\u003eHudson Valley Seed Company\u003c\/a\u003e were able to start the \u003ca href=\"https:\/\/www.lirsc.org\/about-the-project\/\" target=\"_blank\"\u003eLong Island Regional Seed Consortium\u003c\/a\u003e to help preserve this important variety.\u003c\/p\u003e\n\u003cp\u003eSlow Food adds that \"it is very versatile and most parts of the plant are edible – shell, flesh, seeds, and flowers. Ripe flesh can be boiled, baked, steamed, pickled, or roasted, and enjoyed in soups, purees, desserts, preserves, pasta, and stews.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e74% on 04\/17\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in warm soil after the last frost, or seed indoors 2-3 weeks beforehand and transplant. Plant 3 seeds per hill spaced several feet apart, or seed in rows, one plant every 2-3 feet. Vines grow at least 10' if not much longer, so allow them space to sprawl. If grown in corn, you may need to train them so they won't pull it down! Avoid downy mildew by watering only at the base of the plant (not on the leaves!). Harvest when the stem begins to turn brown and woody and the fruit becomes hard, leaving a couple\/few inches of stem. Cure in a dry or sunny place for a week, and then store in a cool (45-50 degrees) room for up to 5 months (however, keep an eye on it and use it at earliest sign of softening if not before).\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash is insect pollinated and requires about 1\/2 a mile of isolation from other varieties of the same species, which in this case is C. moschata. The seeds will be fully mature on any squash when the stem of the fruit has turned brown and woody, so when you eat your squash, the seeds should also be ready for harvest. Separate the seeds from the flesh, rinse them, and dry them on a screen or paper product away from direct sunlight in a ventilated place. The plumpest and hardest seeds will be most viable.\u003c\/p\u003e","brand":"Hill Creek Farm","offers":[{"title":"Default Title","offer_id":37671070990494,"sku":"CUC-018","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/LongIslandCheesePumpkin.jpg?v=1613611132"},{"product_id":"rockwell-bean","title":"Rockwell Bean","description":"\u003cp\u003eThe heirloom dry bush bean arrived in Coupeville, WA in the late 1800s when Elisha Rockwell brought them to the area. This gem became favored on Whidbey Island because of its ability to germinate in cool soil, early maturity, flavor, and ability to hold its shape when cooked. The beans are creamy-white with a mottled cranberry spot around the hilum. Our seed stock came from the Smith family, long-time seed stewards in Coupeville who worked effortlessly to popularize this bean among Seattle chefs. Due to a tragic fire in 2017, the Rockwell Bean stock was almost lost forever. With the support of the local community and chefs returning what little seed they had, a sufficient quantity was revived. Rockwell Beans are very rare and recently boarded on the \u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/rockwell-bean\/\" target=\"_blank\"\u003eSlow Food USA Ark of Taste\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003ePhotos of Melony harvesting Rockwell Beans and of the beans artfully spilling out of the jar courtesy of \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/ebony-by-nature\" target=\"_blank\"\u003eMelony Edwards\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 100% on 9\/29\/2023\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. vulgaris\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Ebony By Nature","offers":[{"title":"Default Title","offer_id":39725748355230,"sku":"BN-020","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/ceeb2f13-7291-4300-ab26-0beb19a58282.jpg?v=1619204304"},{"product_id":"odells-large-white-watermelon","title":"Odell's Large White Watermelon","description":"\u003cp\u003eOdell's Large White Watermelon fruits are gigantic with sweet, pink, juicy flesh, light green skin, and white seeds (though not very many). The rinds are tender, almost as sweet as the flesh, and great for pickling.\u003c\/p\u003e\n\u003cp\u003eWhile watermelons were first domesticated in Africa, this is one of few that are known to be a variety connected to a particular African American person, who in this case is an unnamed man who selected this variety during or before the 1840s on a plantation in Pomaria, SC. Our original seed came from Southern Exposure Seed Exchange. Theirs came from Rodger Winn whose wife Karen Metzes's family has stewarded this melon since 1880. Our coworker Amirah Mitchell advocated for us to include this variety at our farm this year.\u003c\/p\u003e\n\u003cp\u003eAmirah will be growing this variety for our catalog at her new farm project, Sistah Seeds, among dozens of other seed crops important to Africans and African Americans in the diaspora.\u003c\/p\u003e\n\u003cp\u003eThis is a protected variety by the \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/ark-of-taste\"\u003eSlow Food Ark of Taste\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eAlso known as White Stoney Mountain Watermelon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40-45\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 10\/31\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in warm soil after the last frost, or seed indoors 3-4 weeks beforehand and transplant. Space 12-18\" apart in rows that are 6-8' apart. Keep ground slightly moist until germination, but do not overwater. Watermelons love heat and well drained soils.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWatermelons are insect pollinated and need 1\/2 mile between different varieties of \u003cem\u003eC. lanatus\u003c\/em\u003e to prevent unwanted cross-pollination. It is difficult to know when a watermelon is truly ripe. In \u003ca href=\"https:\/\/www.chelseagreen.com\/product\/seed-to-seed\/\" target=\"_blank\"\u003e\u003cem\u003eSeed to Seed\u003c\/em\u003e by Suzanne Ashworth\u003c\/a\u003e, she recommends waiting until the small tendril opposite the melon's \"peduncle\" (stem attachment) changes from green to brown and dries out. You can also look for color changes in the skin, and listen for a thud when the fruit is tapped. Seeds are ready for harvest when the melon is ready to eat. Dry them out in a ventilated place away from direct sunlight.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":42454455582958,"sku":"CUC-022","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/OdellsLargeWhiteWatermelon1b.jpg?v=1644799688"},{"product_id":"bo-black-eyed-pea-leaves","title":"Bo (Black-Eyed Pea Leaves)","description":"\u003cp\u003e\u003cstrong\u003ePlease note: this listing is for\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSEEDS\u003c\/span\u003e, not fresh leaves\/produce!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBo is a black-eyed pea (also known as a field pea or cowpea) grown in parts of Kenya primarily for its leaves and sometimes for its tender young pods. Its tender dark green foliage is rich with iron, vitamin E, vitamin K, and lots of protein. When cut, the vigorous vines produce more leaves, which also help to protect the soil from the intense heat of the sun.\u003c\/p\u003e\n\u003cp\u003eThis crop is protected by the Ark of Taste in Kenya, which explains that the leaves make a rich stew that is often consumed by lactating mothers. It is grown primarily in home gardens and small scale farms.\u003c\/p\u003e\n\u003cp\u003eWe received the seeds from our dear friend and apprentice \u003ca href=\"https:\/\/trueloveseeds.sbs\/pages\/our-team\/#Akoth_Tutu\"\u003eAkoth Ambugo\u003c\/a\u003e, who now grows this crop in New Jersey and at our farm and has this to say about her beloved Bo:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"My father lived in Sukuma land in Tanzania during his teenage years. This region experienced short but heavy rains and an extended dry season. They planted Bo, from kept seeds, and harvested them when their leaves were still tender. After harvest, Bo would be blanched, dried and stored. This vegetable would sustain the community during the dry season. I imagine that the advantage that Bo has is its rapid growth. As someone who has eaten only the fresh leaves, I was amazed to hear this fact. As a diasporan, we often save Bo in a similar dried fashion when we go home and bring it back to the states. This is helpful for those who do not have space to grow. I know of friends who grow store bought cowpeas in containers. There are many varieties of peas that produce the same edible leaf and personally I have no favourite, but I have noticed that the red pea (this variety) produces broader leaves. The seeds I grew originally come from western Kenya. I have grown peach and black peas all for the same edible leaf and I love them all.\"\u003c\/p\u003e\n\u003cp\u003eHear our Seeds and Their People interview with Akoth \u003ca href=\"https:\/\/trueloveseeds.sbs\/blogs\/satpradio\/ep-16-keeping-indigenous-seeds-in-kenya-with-akoth-ambugo\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eAlso known as kunde, alot bo, likhubi, mathoroko, and egesare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 10\/31\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow southern peas safely after frost, any time between late May and mid-July. Full sun, plenty of room and airflow. Thin to 2-4\" in row, but give at least 12\" between rows. Harvest leaves for cooking when still young and tender! More leaves will follow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSouthern peas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. At our farm, we give them a hundred feet of isolation between different varieties. Allow pods to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44062713184494,"sku":"VIG-024","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Bo_BlackEyedPeaLeaves_2.jpg?v=1677527878"},{"product_id":"aunt-lou-s-underground-railroad-tomato","title":"Aunt Lou's Underground Railroad Tomato","description":"\u003cp\u003eStoried, dark pink-red slicer weighing in at 4-12 ounces with a pleasant tang and lots of seeds. While tomatoes are native to South America and were likely domesticated in Mexico, the story of this particular variety begins in the mid-19th century with an unnamed Black man, perhaps escaping slavery, from Kentucky to Ripley, Ohio, seeds in hand. Ripley was home to Rankin House, which is now known to have been an important safe house on the underground railroad, and it was in this town where he shared some of these tomato seeds with a white woman named Lou. Aunt Lou shared this tomato with her great nephew Francis Parker, who was quite a character, and who shared seed packets with hand-written descriptions far and wide. Parker shared the seeds with a Mr. Ellis in Sardinia, Ohio, who passed them to tomato enthusiasts Gary Millwood of Kentucky's Blue Ribbon Tomatoes and seed keeper Mary Stenger in Berea, KY. They consulted with Mr. Ellis about the story, and decided to change the name from simply “Aunt Lou” to the name it has today. In 2010, Stenger listed this tomato in the Seed Savers Exchange Yearbook, and in 2018, Jay Erisman’s nomination earned the tomato a place in the Slow Food Ark of Taste.\u003c\/p\u003e\n\u003cp\u003ePhoto credit: \u003cspan\u003e\u003ca href=\"https:\/\/www.southernexposure.com\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eSouthern Exposure Seed Exchange\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e92% on 05\/05\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Sistah Seeds","offers":[{"title":"Default Title","offer_id":44087136289006,"sku":"TOM-033","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Sep2014_347_AuntLou_sUndergroundRailroad.jpg?v=1678908641"},{"product_id":"siling-labuyo-pepper","title":"Siling Labuyo Pepper","description":"\u003cp\u003eThis small, spicy, bright red pepper, that is also eaten semi-ripe or green, is often used to make \u003cem\u003esawsawan\u003c\/em\u003e—dipping sauces made with different combinations of vinegar, herbs, peppers, onion, garlic, and other spices. The leaves of the siling labuyo plant are also used in various Filipino dishes, including the soup dish chicken tinola. Siling labuyo is becoming increasingly difficult to find in the Philippines, as imported crops continue to dominate the culinary landscape. In 2014, it was added to the \u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/siling-labuyo-2\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eSlow Food Foundation's Ark of Taste\u003c\/a\u003e, a global catalog of at-risk and endangered heritage foods of importance to their communities. Siling labuyo is used as a medicinal plant in some Filipino healing traditions, treating conditions such as arthritis and toothache. While \u003cem\u003esiling labuyo\u003c\/em\u003e (translated to \"wild pepper\") is the Tagalog name of the plant, it has many other names in indigenous Filipino languages, including \u003cem\u003esiling kolikot\u003c\/em\u003e in the Visayan language, \u003cem\u003erimorimo\u003c\/em\u003e in Bicolano, and \u003cem\u003epaktin\u003c\/em\u003e in Ifugao.\u003c\/p\u003e\n\u003cp\u003eThese siling labuyo seeds come from seed keeper and artist Nicky Uy, whose mother has been cultivating them in the Philippines. \u003ca href=\"https:\/\/www.instagram.com\/p\/ClwcLpJpKE3\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eNicky and her partner Omar Buenaventura have been growing the plant in Philadelphia for several years\u003c\/a\u003e, often sharing seeds and peppers with their communities. In 2022, Nicky and Omar gave seeds to Bitter Kalli of Star Apple Farm, who grew and harvested them for Truelove. Nicky says:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"Siling Labuyo and its fruit have made us feel connected to so many. To my mom who thought to save it for me. To others in diaspora and in the motherland who respond lovingly whenever we post about siling labuyo. I can post a small dish of suka (vinegar) with chopped up chilis and know that someone out there can look at the picture and connect with it.\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003eTo me, it tastes like the sweet sourness of coconut vinegar that's had fresh garlic and sili marinating in it, with the bracing hotness of pepper that hits the nose first with its breath. Siling labuyo is what I associate 'anghang' (hot spiciness) with.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 01\/29\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into the garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, red. Cut the fruit (consider wearing gloves), scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Star Apple Farm","offers":[{"title":"Default Title","offer_id":44129342095598,"sku":"CAP-036","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/SilingLabuyoPepper_1_edsmsq.jpg?v=1681743540"},{"product_id":"chimayo-pepper","title":"Chimayo Pepper","description":"\u003cp\u003eScoville units: 4000-6000\u003c\/p\u003e\n\u003cp\u003eThe Chimayo pepper is a sweet and slightly hot pepper that has been grown for centuries in its namesake town in New Mexico. Plants are compact and productive, yielding dozens of 3-4 inch fruits from midsummer through the fall. They can be harvested at any stage, but should be allowed to fully ripen to red for optimal flavor, drying, and seed-saving.\u003c\/p\u003e\n\u003cp\u003eThe Chimayo pepper is on the Slow Food Ark of Taste and for good reason. They have a unique sweet-hot flavor as a fresh chili paste that only intensifies when dried.\u003c\/p\u003e\n\u003cp\u003eDavid Vigil and Loreal Monroe grow this variety to connect with the many generations of David’s family that have farmed and lived in northern New Mexico and southern Colorado.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 02\/11\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into the garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, red. Cut the fruit (consider wearing gloves), scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"David Vigil and Loreal Monroe","offers":[{"title":"Default Title","offer_id":44166674383086,"sku":"CAP-032","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/ChimayoPepper_4_smallbowl_edsqsm.jpg?v=1684256079"},{"product_id":"hanson-lettuce","title":"Hanson Lettuce","description":"\u003cp\u003e\u003cspan\u003eHeirloom lettuce with a crunch and a refreshing taste! Wavy green outer leaves with a white core. White seeded variety. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eHanson Lettuce came to the US in 1800 and was improved by the Hanson Family of Maryland, and in 1870 Colonel George Hanson shared the seed with the Henry Dreer Seed Company of Philadelphia who first commercialized it. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis lettuce is listed in the Ark of Taste with this quote from George Hanson himself: “this lettuce is superior in every respect to any lettuce I ever saw, for these reasons: the heads are the largest, a single one is frequently large enough for an ordinary sized family; the leaves are exceedingly crisp and tender, and (if cut early in the morning) seem to break like pipe stems; the color is of the most beautiful green without, and white within, and is entirely free from that peculiar grassy taste found in some varieties.”\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis variety is not suitable for shipping, and so it fell out of favor by the 1910s. It is listed as \"at risk\" as it is only preserved by heirloom seed savers and smaller seed companies at this point. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 14\" (and eat the thinnings!), and stagger the position of remaining heads between rows to give them extra space. Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forcast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":45582288945390,"sku":"LET-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_2024-07-15T20_16_30.457Z.png?v=1721074597"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/ArkofTaste-600.jpg?v=1512679529","url":"https:\/\/trueloveseeds.sbs\/collections\/ark-of-taste.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}