{"title":"Bear Bottom Farm","description":"\u003cp\u003eBear Bottom Farm is a diversified, mule-powered homestead in Central Virginia. We raise pigs and poultry, milk goats and a cow, and tend a big garden with the help of our mules, Gus and Ted. Our focus is feeding ourselves and our community while carefully stewarding this piece of land we call home.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.facebook.com\/bearbottomfarmpork\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003efacebook.com\/bearbottomfarmpork\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"bronze-syrian-lettuce","title":"Bronze Syrian Lettuce","description":"\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOpen-headed green romaine lettuce with a pretty bronze tint and a silver cast. Plants grow 8\" high and 4-6\" in diameter with violet stems, and are very heat tolerant and slow to bolt. Tastes like lettuce! Tastes good! This seed is from Homs, Syria and was donated by the Near East Foundation to the US National Plant Germplasm System in 1949. In 2014, it was shared with \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/trueloveseeds.sbs\/collections\/roughwood\" target=\"_blank\"\u003eRoughwood Seed Collection\u003c\/a\u003e by the Experimental Farm Network, who has a particular interest in preserving crops from parts of the world experiencing farmland loss due to war and natural disaster. Homs is now known as \"the capital of the revolution,\" and has experienced extreme violence against those resisting the Bashar al-Assad regime. We hope to rematriate Syrian seeds to those looking to grow a taste of home, whether in their homeland or from afar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-60\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 81% on 11\/13\/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":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":754150277133,"sku":"LET-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/bronzesyrianlettuce4.jpg?v=1571609431"},{"product_id":"mary-reynolds-orange-tomato","title":"Mary Reynold's Orange Tomato","description":"\u003cp\u003eHuge and productive beefsteak tomato with a mango\/persimmon orange color, and a sweet rich flavor. Mary Reynolds lived in Natural Bridge, Virginia, where she saved this variety for so long that the original name is gone. She gave seeds to her neighbor John R. Lewis Jr., who in turn shared them with William Woys Weaver through Seed Savers Exchange in the late 1990s. Now we can all enjoy the juicy, delicious, 12-16oz fruits of her labor. For more information and beautiful descriptions of this variety and 99 others, see William Woys Weaver's \"\u003ca href=\"https:\/\/www.amazon.com\/100-Vegetables-Where-They-Came\/dp\/1565122380\" target=\"_blank\"\u003e100 Vegetables and Where They Come From\u003c\/a\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 12\/16\/2025\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":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":899366584333,"sku":"TOM-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/maryreynolds5.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":"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":"francois-syrian-molokhia","title":"Francois Syrian Molokhia","description":"\u003cp\u003eMolokhia is a beloved green is rich in vitamins and minerals and eaten like spinach in the Middle East, North Africa, and East Africa. It is usually eaten chopped up in a soup or stew, adding thickness to the broth. It is mucilaginous like its mallow-family cousin, okra. It is also known as Egyptian Spinach, Jew’s Mallow, Jute, Saluyot, Lalo, Ewedu, Rau Day, and Okra Leaf, and used as a fiber for making twine, rope, and rugs.\u003c\/p\u003e\n\u003cp\u003eThis variety was grown by Mason and Wiley at Bear Bottom Farm from seed that came from Mason's Syrian grandfather, Francois Moussalli. Mr. Moussalli came to the US via Egypt, and grew this molokhia for the family for many decades. His grandchildren rescued his seeds from 15 years of storage in the freezer, and now a couple of them keep this family heirloom alive. Bear Bottom Farm says this variety does quite well in clay, with little irrigation and that it \"loves loves loves\" heat. Francois passed away on February 4, 2018, and lived a full, interesting life. \u003ca href=\"http:\/\/www.legacy.com\/obituaries\/name\/Fran%C3%A7ois-Moussalli-obituary?pid=188102222\u0026amp;view=guestbook\"\u003eRead his obituary here.\u003c\/a\u003e Carry on his legacy and grow his molokhia!\u003c\/p\u003e\n\u003cp\u003eFrancois's sister in-law, Linda prepares this vegetable by chopping it \"very fine, do you hear me? VERY FINE! OK.\" Then cooking it in chicken stock with rice and lemon juice. The acid from the lemon cuts the silky texture a bit. \u003c\/p\u003e\n\u003cp\u003eMony, a new friend to Truelove Seeds who also came to the US from Egypt, recently cooked us a soup of the Molokhia greens, “chopped for 10 hours” (really maybe 30 minutes - minced very fine). It also includes a paste of garlic, cumin, and coriander, as well as sautéed onions and a vegetable broth with added allspice, bay leaves, cardamom, and petrified lemon.\u003c\/p\u003e\n\u003cp\u003eAlternate spellings: mlukhiyie,  mloukhia, mloukhiya, mulukhiyah, mulukhiyyah, molohiya, mulukhiyya, malukhiyah, or moroheiya.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 140\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e92% on 06\/02\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 6 weeks before the last frost. Plant outdoors in warm, fertile, well-drained soil 2-3 weeks after the last frost. This plant grows quickly and loves heat and will get much larger if irrigated, though it is not necessary. In cooler climates, molokhia grows faster and larger with the protection of high tunnels or greenhouses. This was true for Truelove Seeds in Pennsylvania (Zone 7). We can grow it outside just fine, but in the hoop house: BOOM! When the plant gets at least 2 feet tall, begin harvesting the branches (~6\" lengths) to encourage more growth for continual harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow the seed pods to dry out naturally on the plant. Harvest the pods and remove the angular, blue-green seeds. Allow the seeds to dry on paper away from direct sunlight. Store in paper envelopes, within a container, in a cool, dry location.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional search terms: Mulukhiyah, mloukhiya, molokhia, molokhiya, mulukhiyya, malukhiyah, moroheiya, \u003cspan\u003esaluyot\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":3455758630952,"sku":"MALV-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7470.JPG?v=1571609433"},{"product_id":"black-peanuts","title":"Black Peanuts","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eVery limited quantities! Please limit to one packet per customer so that more can enjoy and preserve this legume! We will refund you if you order more than one. \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Peanuts have a beautiful purple-black skin and a delicious peanut flavor. They were passed from Harvey Yow, of Seagrove, North Carolina to my mentor, William Woys Weaver in Pennsylvania. These luscious bushy plants form plentiful peanuts underground on pegs.\u003c\/p\u003e\n\u003cp\u003ePeanuts likely originated in in the valleys of Paraguay or in and around Bolivia. The oldest specimen (~7500 years old) was found in Peru. Peanuts traveled with Portuguese and Spanish ships, which carried enslaved Africans, and first arrived in Africa in the 16th century and in the American South in the 18th century. They were popular with West Africans on both sides of the ocean because of their similar habits and uses to the Bambara Groundnuts of Africa. Many enslaved Africans in the American South grew peanuts, if not also groundnuts, in their own gardens.\u003c\/p\u003e\n\u003cp\u003eRead more about Black Pindar Peanuts in William Woys Weaver's out-of-print \u003cem\u003e\u003ca href=\"https:\/\/www.amazon.com\/Vegetables-Where-They-Came-From\/dp\/1565122380\"\u003e100 Vegetables and Where they Come From\u003c\/a\u003e (2000)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 110-120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack: \u003c\/strong\u003e20-25 seeds, unshelled (16 grams)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% on 12\/26\/2023\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eRemove from shells and sow 1\" deep indoors 3-4 weeks before planting. Transplate one month after last frost - these babies love heat! Space plants by 8-12\". When the tiny yellow flowers are pollinated, they will form \"pegs\" that dig under the soil and create your peanut fruits. Harvest when soil is dry and evening temperatures dip below 40 degrees farenheit. Some peanuts may fall off the plants and remain in the soil during harvest. Do a second check with a fork or rake to find any you left behind. Let the plants dry in the sun for a few days before removing peanuts. Allow peanuts to cure for up to a week before storing.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate your different peanut varieties by 50 feet to avoid unwanted cross pollination.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":3459057287208,"sku":"PNUT-001","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/blackpeanutspileSQUARE.jpg?v=1571609433"},{"product_id":"daymon-morgans-kentucky-butcher-dent-corn","title":"Daymon Morgan's Kentucky Butcher Dent Corn","description":"\u003cp\u003eGorgeous multicolored ears make delicious cornmeal and grits with a pink hue. One or two large ears grow on sturdy 10-12 ft stalks. This seed was grown for Truelove Seeds by our dear friends Mason and Wiley at Bear Bottom Farm in Virginia. Mason tried nixtamalizing this variety a couple years ago, and fell in love. He got his seed stock from a friend in his mule club named PeeWee, who had been growing it in Maryland, and who had gotten his seed from a grower in Kentucky. Daymon Morgan, who first developed this corn variety, also foraged for wild medicinals and foods in the mountainous forests of Kentucky, and was a strong advocate for environmental justice and against strip mining for coal and mountaintop removal. Southern Exposure Seed Exchange first offered this variety in 2009.\u003c\/p\u003e\n\u003cp\u003eScreenshots from ilovemountains.org YouTube video on Daymon Morgan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 110\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 04\/29\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed about an inch deep in moist soil a couple weeks after the last danger of frost. 12\"-24\" spacing in row, especially if intercropping with beans and\/or squash. Needs full sun and ample nitrogen in well-drained soil. Leave ears on the stalks as long as possible to dry before harvesting for popcorn or seed saving. If weather and\/or pests prevent a full cure on the stalk, wait until the ear has flopped over, silks toward the ground, making sure the husks are brown and papery.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCorn is wind pollinated and should be isolated by 2-3 miles from other varieties of corn to avoid unwanted cross-pollination. Another option is to separate your corn plantings by 3-4 weeks so they do not flower\/tassel at the same time. Allow the husks and cobs to fully dry on the plants before harvesting for seed. If you are concerned about neighbor's corn plots hybridizing yours, consider only harvesting seed from the plants towards the middle of your plot, leaving the outer rows for eating. If necessary, lay out the cobs to do some final drying before removing the husks and seeds.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":21396102348880,"sku":"ZEA-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/P1090394.JPG?v=1571609438"},{"product_id":"speckled-roman-paste-tomato","title":"Speckled Roman Paste Tomato","description":"\u003cp\u003eThis is Bear Bottom Farm's favorite paste tomato, and their favorite tomato in general. They have been growing it for four years now and it is very productive for them. The plants have loads of medium sized red Roma-type fruits with golden striations. The fruits are thick walled and make excellent sauce, and are also nice for fresh eating: it is the only paste tomato they have ever wanted on a sandwich! Developed by Seed Savers Exchange member John Swenson as a cross between Antique Roman and Banana Legs tomatoes, and first offered in 1999.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 87% on 11\/25\/2025\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":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":21525450621008,"sku":"TOM-020","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7099.JPG?v=1571609439"},{"product_id":"aleppo-pepper","title":"Aleppo Pepper","description":"\u003cp\u003eFruity and bright red pepper with medium heat. Used as an essential dried spice in many Turkish, Levantine, and Mediterranean cuisines. Its robust flavor has been described as reminiscent of sundried tomatoes and with a hint of cumin.\u003c\/p\u003e\n\u003cp\u003eOriginating in Aleppo, Syria, one of the largest and most long-standing continuously inhabited cities of the Levant and the world, cultivation of this pepper and life in general has been interrupted by ongoing civil war. It is listed as endangered on Slow Food Foundation's Ark of Taste.\u003c\/p\u003e\n\u003cp\u003eHere’s a review from our grower, Mason Harkrader from Bear Bottom Farm in Virginia. Mason is Syrian American and grows several Syrian crops for our catalog:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"This pepper is really amazing. I grew it in the high tunnel with no staking and only irrigated it about 10 times throughout the season. I used composted hog manure in the beds and no other fertility. The plants were loaded with fruit and there were very little off types, sun scald or funguses. Very impressed. Also very hot. I'm making 5 gallon crocks worth of fermented hot sauce.\"\u003c\/p\u003e\n\u003cp\u003eAlso called Halaby Pepper.\u003c\/p\u003e\n\u003cp\u003eFirst photo by Lana Mustafa. Other photos by \u003cspan data-mce-fragment=\"1\"\u003eMason Harkrader of Bear Bottom Farm.\u003c\/span\u003e\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 94% on 01\/21\/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":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":43965517136110,"sku":"CAP-030","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/AleppoPepper_from_LanaMustafa.jpg?v=1674162532"},{"product_id":"dale-sorghum","title":"Dale Sorghum","description":"\u003cp\u003eDale is a mid-season sweet sorghum developed at the US Sugar Crops Field Station in Meridian, Mississippi, and released around 1970. 10-12' tall plants with thick, dense stalks with a high sugar content. Feed the stalks through a press and cook down the sugary juice to make a sweet, molasses-like sorghum syrup for your biscuits and pancakes.\u003c\/p\u003e\n\u003cp\u003eThis variety was bred to be leaf anthracnose and stalk rot resistant by crossing Tracy Sorghum with a more resistant strain (PI 152857) collected in Sudan in 1945. Tracy was a selection from a cross of White African Sorghum and Sumac Sorghum (both from South Africa).\u003c\/p\u003e\n\u003cp\u003eDale was named for Samuel Dale (1772 – 1841).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 100-120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 350\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% on 06\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed 1\/4\" into well-drained soil once the danger of frost has passed. Thin to 8\"-12\" in row, rows 24-30\" apart. Needs full sun and thrives in warm climates. Best to harvest cane for molasses when seed head has turned from the milk stage to soft dough and the external color from green to a purplish-red.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/3ootVmne4J8\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWhile sorghum is generally self pollinating, people concerned with unwanted cross pollination should isolate various varieties of \u003cem\u003eS. bicolor\u003c\/em\u003e (including Johnson grass) by 990 feet. Alternatively, you can plant your different sorghums closer together and bag the plants' tassels when they emerge with weather resistant corn tassel bags, or with paper bags in drier climates. Allowing the seed heads to reach the hard dough stage is best when harvesting for seed.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":44064097435886,"sku":"SORG-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/DaleSorghum_1.jpg?v=1677611917"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/BearBottomFarm_square.jpg?v=1668718436","url":"https:\/\/trueloveseeds.sbs\/collections\/bear-bottom-farm.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}