{"title":"Chelsea Askew","description":"\u003cp\u003eChelsea Askew grew up in Peavine, Georgia as the 5th generation on her family's farm, where her love of growing grits began. She has farmed numerous plots in Southern Appalachia over the years with heavy emphasis on growing regionally adapted, high calorie, and culturally significant varieties that have been handed down from dear family members and neighbors who share in the love of seed preservation. Chelsea is also a wood-fired baker and is quite passionate about intercropping old varieties of grains and legumes for use on a small scale. Growing corn, beans, and squash, inspired by the Three Sisters tradition, is her first love.\u003c\/p\u003e","products":[{"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":"thompsons-prolific-white-dent-corn","title":"Thompson's Prolific White Dent Corn","description":"\u003cp\u003eTall, productive stalks yield two heavy, 8-inch, cream-colored ears - hence the name 'prolific'! Good eating off the cob and also used as stock feed. This variety was grown by Chelsea Askew on her family's land in Peavine, GA. She says, \"I haven't exactly been able to come up with words to express what it feels like to cultivate the corn that was grown and saved by my great grandfather, Pop, on the land where he grew it for decades to feed his family, livestock, and all the microbes involved in his art of fermentation and distillation.\"\u003c\/p\u003e\n\u003cp\u003eThis corn has a long history in the South. Thompson's Prolific was offered by Diggs \u0026amp; Beadles, Inc. Seed Merchants in Richmond, VA as early as 1910. At the Virginia Corn Grower's Association's \"Corn-Day\" that year, they announced they would give a prize of up to $10 in garden seeds to the farmer who could grow the biggest yield of Thompson's Prolific on one acre. It was perhaps bred by W J Thompson of Siler City, NC, who was listed as a grower for this seed in 1915 in a Farmers Market Bulletin issued by the North Carolina Agricultural Experiment Station. This corn was especially recommended for Tennessee growers by their state's experiment stations, as mentioned in a USDA Corn Improvement bulletin in 1936.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-110\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 99% on 06\/25\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eCorn requires warm soil to germinate. Wait a week or two after the last frost and sow seeds directly in the ground. Plant in rows 2-3' apart. For good pollination, it is better to plant in blocks rather than in one or two long rows. Sow 1\" deep and thin to every 6-12\" within the row. Keep soil moist until germination.Consider planting successions every few weeks for continual harvest.\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 cobs and kernels to 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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":899369205773,"sku":"ZEA-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/thompsonsprolific.JPG?v=1571609432"},{"product_id":"sugar-drip-sweet-sorghum","title":"Sugar Drip (Sweet Sorghum)","description":"\u003cp\u003eThis sweet sorghum cane grows up to 12' tall with seed heads that turn amber red when mature. Thick, juicy stalks make for mighty fine sorghum syrup once squeezed and boiled down over a wood fire. Thrives in the heat. Drought tolerant. This is a relatively early-maturing variety that can often be helpful in beating the sugarcane aphid that tends to arrive later in the season.\u003c\/p\u003e\n\u003cp\u003eThis crop, originally from Africa, has a deep history in Southern Appalachia as a self-sufficient sweetener as well as a multipurpose, low maintenance, and high yielding plant that grew well with the animal-powered holler farming typical of the area. The cane is great for making wood-fired sorghum syrup, which has many delicious culinary applications including stack cakes and molasses cookies, but I most enjoy it atop a warm and buttered slice of cornbread. The seed heads can be used as a gluten-free grain for humans (I'm furthering my experiments with milling it this winter!) The leaves, stripped prior to juicing the cane, as well as the seed heads also make great fodder for animals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 120-140\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per normal packet:\u003c\/strong\u003e 475-500\u003cbr\u003e\u003cstrong\u003eSeeds per bulk packet:\u003c\/strong\u003e approx. 3000 (2 oz)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 75% on 01\/15\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eNeeds full sun and thrives in warm climates. Direct seed 1\/4\" into well-drained soil once the danger of frost has passed. Chelsea Askew has seeded this several ways: by hand; using an Earthway seeder with a spinach plate; and using a tractor mounted Covington single-row planter with a sorghum plate. All methods require thinning. Thin to 8\"-12\" in row. 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 an amber red.\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":"Chelsea Askew","offers":[{"title":"Regular packet: 475-500 seeds","offer_id":42479454257390,"sku":"SORG-001","price":5.0,"currency_code":"USD","in_stock":true},{"title":"BULK PACKET: 3000 seeds (2 oz)","offer_id":42479454290158,"sku":"SORG-001-BULK","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_2097.JPG?v=1571609432"},{"product_id":"bloody-butcher-corn","title":"Bloody Butcher Corn","description":"\u003cp\u003eStalks grow to 10'-12' tall producing at least two large ears of deep red dented kernels, with occasional blue or gold kernels. Makes tasty pink cornmeal and grits. Some of the longest and fattest ears I've ever grown! A relatively soft dent corn traditionally used for cornmeal, grits, and stock feed. I've always been told it has deep roots in Virginia and Western North Carolina, where it is popular with the old timers and said to have been grown since the mid-1800s. The seed I received had been grown on the same land I grew it on for at least 10 years. That seed was acquired from a fellow draft horse farmer in Henderson County, NC.\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 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 06\/25\/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 inter-cropping with beans and\/or squash. Needs full sun and ample nitrogen in well-drained soil. Ears can be harvested in the milk stage for roasting when the silks have turned dark and withered yet the husks are still green. Leave ears on the stalks as long as possible to dry before harvesting for milling or seed. 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\n\u003cp\u003e\u003cem\u003eSecond photo is of Becca Munro with her Bloody Butcher crop drying down at the Kitchen Garden of the Pennsylvania German Cultural Heritage Center in Kutztown, PA.\u003c\/em\u003e\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":3462050545704,"sku":"ZEA-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_0128.JPG?v=1571609433"},{"product_id":"cades-cove-stick-bean","title":"Cades Cove Stick Bean","description":"\u003cp\u003eGreasy cut-short type bean with 4\" pods containing 7 to 8 seeds per pod. Angular seeds are light tan with dark mottling. Vines grow to 6' tall, compliment corn stalks nicely, and are VERY productive. Nice shelly, dry, and leather britches bean. Grown in the Cades Cove area of the great Smokey Mountains since the 1800s. They are great for leather britches, an important preservation method in Southern Appalachia, where fresh whole pods are strung up and dried so as to preserve and concentrate their flavor for later. Also great as a shelly bean (when beans are picked fresh and full to be shelled and cooked right then), as well as a dry bean. Not only are these cut-short beans delicious, but they are also particularly high in protein and produce high yields without toppling corn stalks.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e\u003cspan\u003e 86% on 01\/28\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed about an inch deep in moist soil, well after danger of last frost. Most productive when spaced at least 18\" apart in-row. Trellis or plant alongside knee-high corn plants, usually in late May\/early June in Southern Appalachia. If planting with corn, use exterior corn rows for trellises as beans perform best in full sun with ample 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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":3562110681128,"sku":"BN-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Cades_Cove_Stick_Bean_SQUARE.JPG?v=1571609434"},{"product_id":"calico-crowder-pea","title":"Calico Crowder Pea","description":"\u003cp\u003eDelicious creamy peas on sprawling vines. They are wonderful picked fresh and still lovely once dried to where the seed rattles inside the pod (and much easier to shell!) Cream colored peas with maroon splotches. Also known as Hereford Pea and Polecat Pea, some say this variety is a pre-Civil War variety from the early 1800s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-110\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 01\/23\/2026\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. Trellis recommended. Full sun, plenty of room and airflow. I like to thin to 1' spacing. Wonderful picked fresh and still lovely once dried to where the seed rattles inside the pod (and much easier to shell!)\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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":3562187358248,"sku":"VIG-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Calico_Crowder_SQUARE_4e39b4a2-8e97-46fb-b993-018aa9c2b3b3.JPG?v=1571609434"},{"product_id":"hopi-dye-sunflower","title":"Hopi Dye Sunflower","description":"\u003cp\u003eKnown to the Hopi as \u003cem\u003eTceqa' Qu' Si\u003c\/em\u003e. This beautiful plant attracts lots of pollinators. The dark purple\/black seed hulls are traditionally used to dye wool and baskets, and the seeds are easily hulled for food and medicine. Native Seeds\/SEARCH collected this variety in 1978 in the traditional village of Shungopavi on the Hopi reservation in Arizona. Medium to large heads with purple centers and yellow rays grow on 6-10' tall stalks. Smaller heads grow on side branches. Sunflowers are native to the Americas and their seeds have been found at the San Andres dig site in Tabasco, Mexico (dating to 2600 BC) and in dig sites in Tennessee (as early as 2300 BC). Sunflowers bred for oil seed in Europe, Russia, and the United States are grown in monocultures, threatening the older native and heirloom sunflower varieties.\u003c\/p\u003e\n\u003cp\u003eRead Native Seed\/SEARCH's well documented history and uses of this variety \u003ca href=\"https:\/\/www.nativeseeds.org\/learn\/seed-diaries\/379-hopi-black-dye-sunflower\"\u003eHERE\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-100\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 78% on 01\/20\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds directly in full sun, keep soil from drying out, and thin seedlings to 12-18\" apart. This species is an annual in most of North America, but may self-sow in subsequent years.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTo harvest the seeds, cut the dried, browned flowers flower heads into a paper bag. Dislodge the seeds by breaking apart the seedheads\/flowers. Use a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff. Birds will likely start eating the seeds as they develop, so consider how much you'd like to leave for them, and how much you would like to save for yourself. Best harvested for seed during a dry spell.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21378365915216,"sku":"FLO-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_4883.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":"whippoorwill-southern-pea","title":"Whippoorwill Southern Pea","description":"\u003cp\u003eCreamy and delicious! This variety is super prolific, even in Truelove Seeds grower Chelsea Askew's sandy soils of Virginia. Chelsea eats these peas with greens and cornbread on New Years Day and loves their flavor and texture. This smaller-seeded variety is vining and will climb your corn, but won't pull it down. In a report published in 1912 by the United States Department of Agriculture, Whippoorwill (also known as \"Shinney Pea\") was in the top 5 most popular and most widely grown southern peas in the United States. Since the 1990s, Whipporwill has seen a revival, and was nominated by the Slow Food Ark of Taste Committee for the US South as an endangered and culturally important variety. Of course, this species was brought from West Africa, which is its center of genetic diversity, likely where it was first domesticated, and where it is still most widely grown.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Shinney Pea, Whipporwill Cowpea\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 60-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e70% on 09\/19\/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. Trellis recommended. Full sun, plenty of room and airflow. I like to thin to 1' spacing. Wonderful picked fresh and still lovely once dried to where the seed rattles inside the pod (and much easier to shell!)\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 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. At our farm, we give them a few 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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21380211441744,"sku":"VIG-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_0946.JPG?v=1571609438"},{"product_id":"ashe-county-pimento-pepper","title":"Ashe County Pimento Pepper","description":"\u003cp\u003eVery prolific sweet red pepper. Because this variety has been cultivated in the mountains of Western North Carolina, it is fairly cold hardy for a member of the Solanaceae family, producing early and steady until well after frost. About 3-4\" in diameter with a lovely thick flesh, these are great raw, roasted, and\/or canned. The best for pimento cheese! Truelove grower Chelsea Askew exclaimed: \"I had pimentos coming out my ears!\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 52\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 86% on 01\/20\/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. 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-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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21405290823760,"sku":"CAP-014","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Ashe_County_Pimento_Pepper.JPG?v=1571609438"},{"product_id":"carolina-cayenne-pepper","title":"Carolina Cayenne Pepper","description":"\u003cp\u003eThese are hotter than a regular cayenne! Prolific, cold hardy, and nematode resistant, producing 5-6\" long fruit. Truelove grower Chelsea Askew has made some of the tastiest hot sauces with this pepper in both the green and red stages of maturity. This thin-walled pepper also dries well for later use.\u003c\/p\u003e\n\u003cp\u003ePhoto shows Carolina Cayenne Peppers surrounding smaller Chiltepin Peppers on a tray.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 04\/22\/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. 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-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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21405299408976,"sku":"CAP-015","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_2929.JPG?v=1571609438"},{"product_id":"dr-lyle-tomato","title":"Dr. Lyle Tomato","description":"\u003cp\u003eLarge pink slicer with amazing flavor from West Virginia. These plants are very hardy and prolific, producing lots of voluptuous 1-pound fruits with very little seed - perfect for summertime sandwiches. First offered in the Seed Savers Exchange in 1996 by tomato connoisseur Carolyn Male, who had received seeds from George Korbel of West Virginia.\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 90% on 05\/11\/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. This tomato plant is huge and definitely benefits from strong support.\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":21525824143440,"sku":"TOM-021","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_6304.JPG?v=1571609439"},{"product_id":"georgia-rattlesnake-watermelon","title":"Georgia Rattlesnake Watermelon","description":"\u003cp\u003eThese great-tasting, snake-striped heirloom watermelons from the 19th century grow to about 35 lbs or even larger! Their solid rinds help them travel and store well. Our friend Chelsea Askew grew these melons in her corn patch and saved their seeds on the first snow. She made watermelon wine from all the extra sweet, red flesh that she couldn't eat fresh. For an extensive history of this important watermelon, scroll to the bottom of this page!\u003c\/p\u003e\n\u003cp\u003eWatermelons originate in West Africa, where they have been cultivated for at least four thousand years.\u003c\/p\u003e\n\u003cp\u003eThank you to Chelsea Askew for these seeds and photos, and to David Shields for his historical research and for sharing the newsprint and drawing of this melon.\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 28-30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 04\/17\/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 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 rel=\"noopener noreferrer\" href=\"https:\/\/www.chelseagreen.com\/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\n\u003ch2\u003eHistorical records\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eThe following historical records of this watermelon were researched and compiled by \u003ca href=\"https:\/\/slowfoodnations.org\/participant\/david-shields\/\"\u003eDavid Shields\u003c\/a\u003e, who is known throughout the American South as the \"Flavor Saver.\" He is Chairman of the Board of the Carolina Gold Rice Foundation, holds the Carolina Distinguished Professorship at the University of South Carolina, and chairs Slow Food's Ark of Taste Committee for the American South.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRattlesnake Watermelon [Gypsy, Wild] A variety developed in Richmond County, Georgia, commercially introduced during the Civil War, out of the Lawson Watermelon, probably pollinated by the Carolina Long. The first to offer seed for sale were Plumb \u0026amp; Leitner, Augusta, GA. The first published characteristic description by pomologist P. J. Berckmans in 1866, and its reputation as a market melon made by the inaugural shipment northward of truck farmed melons in 1867 from Augusta.\u003c\/p\u003e\n\u003cp\u003e\"The well-known striped and speckled melon of Augusta is known as the 'Rattlesnake,' and has been found to be the most productive of all the varieties grown. This particular seed is cultivated almost entirely to the exclusion of all other varieties, although in a day's travel some five or six other kinds are to be met with. But the \"Rattlesnake\" is the universal favorite.\" \"Watermelons. Where Thousands upon Thousands of Georgia Watermelons Grow,\" Providence Evening Press 35, 121, August 3, 1876, 4. Reprint from the Augusta Chronicle.\u003c\/p\u003e\n\u003cp\u003e\"There are a great many varieties of melons raised in Georgia. I hear a great deal in particular of two new species or varieties. One which is known as the 'Price' melon I have never seen, but it is highly spoken of by those who are familiar with it. The old 'rattlesnake' melon is grown with us quite extensively. I will say that it is a very fine melon. It is tolerably prolific, fairly so, an early ripener, a good eating melon and one of the best melons to pack in a car to ship.\" Col. Rueben Jones \"On Watermelons,\" Southern Cultivator 48, 1 (January 1890), 19.\u003c\/p\u003e\n\u003cp\u003e\"Augusta's district has given to the United States some very fine melons—I might say the best in the lot. There is the Rattlesnake (whose shipment north in '67 so whetted the appetites of our northern brothers that a great industry in melons has been built up; and I must add that rattlesnake seed ought to come from our sister, Columbia county.) Blue Gem, Sugar Loaf, Bradford and the improved Augusta Round White. The last is the best of all, early Home 'Market Melons.\" N. L W., \"The Augusta Territory for Watermelon Growing,\" Augusta Chronicle, January 3, 1898.\u003c\/p\u003e\n\u003cp\u003e\"Rattle Snake.—Large to very large, long, with alternate green and white stripes of equal width, and dark green spots; flesh red, sweet, crisp and much water, very good; rind thick; seeds white, with black edge, and who very small black specks at the base. This variety grows to a very large size, but bears sparingly.\" P. J. Berckmans, \"Notes on Melons, Fruitland, April 3d, 1866,\" Southern Cultivator 24, 5, May 1866, 124.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":32605028876423,"sku":"CUC-014","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/GeorgiaRattlesnakeWatermelon_sq.jpg?v=1677601490"},{"product_id":"north-georgia-candy-roaster-squash","title":"North Georgia Candy Roaster Squash","description":"\u003cp\u003e\u003cspan\u003eSweet and dense Appalachian heirloom winter squash bred by the Cherokee Nation in the 1800s. Great for pies and roasting on the half shell. \u003c\/span\u003eLong, pink, banana-shaped fruits with blue tips. Grower Chelsea Askew says this is by far her favorite squash for is thick, creamy flesh that not watery and is perfect for sweet or savory dishes. She grows this crop amongst her corn plants where the vines cover the soil and occasionally climb the stalks.\u003c\/p\u003e\n\u003cp\u003eSlow Food USA includes this variety in its \"\u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/ark-of-taste\"\u003eArk of Taste\u003c\/a\u003e\". Thank you to Chelsea Askew for growing these seeds and sharing her photos. The primary photo here was shared with us by \u003ca href=\"http:\/\/slowfoodcharleston.org\/\"\u003eSlow Food Charleston\u003c\/a\u003e. \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 17\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 1\/10\/2024\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. maxima. 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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":32633192677511,"sku":"CUC-010","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/candy_roaster_slow_food_charleston.jpg?v=1581891091"},{"product_id":"de-milpa-tomatillo","title":"De Milpa Tomatillo","description":"\u003cp\u003eThis pretty purple-blushed tomatillo is so named because it is traditionally grown in the \u003cem\u003eMilpa\u003c\/em\u003e, a cleared field where corn, beans, squash, and often many other crops are grown intercropped together in Mexico and Central America. Fruits are about 1.5” in diameter and have a slightly sharper flavor, which is preferred for some Mexican dishes.\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 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 07\/08\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors no more than 1\/4\" deep a few weeks before the last frost date, and transplant in the garden in rows about every 18\"-24\". Plants will form blousy bushes like ground cherries. Keep well weeded until they fill in the space in order to best find the fallen fruits later in the season. Harvest when the husks turn brown and the fruits are yellow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatillos are self-pollinating, but different varieties of \u003cem\u003eP. philadelphica\u003c\/em\u003e should be isolated by several hundred feet to prevent unwanted cross-pollination. Seeds are ready for harvest when fruit is fully ripe. 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.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":37758406525086,"sku":"PHYS-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/DeMilpaTomatillo3.jpg?v=1614005781"},{"product_id":"ancho-rojo-pepper","title":"Ancho Rojo Pepper","description":"\u003cp\u003eThis broad-shouldered, mild chili is called Poblano when it is fresh, glossy, dark green, and Ancho when red and dried. Poblanos are often stuffed to make chiles rellenos, and dried Anchos are used in many ways: as chili powder, in mole sauces, and in chili con carne. Ancho chilis are dried in Mexico in the open air spread out in the sun or in hot air tunnels and then flattened.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eScoville Heat Units:\u003c\/strong\u003e 1,000-3,000\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 68 days green, 88 days red\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\u003e96% on 01\/20\/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.\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, fully 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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":39316836122782,"sku":"CAP-018","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/3712fbd0-0020-4fd9-8712-6eac9ee6ee73.jpg?v=1614803856"},{"product_id":"seminole-pumpkin","title":"Seminole Pumpkin","description":"\u003cp\u003eThese small, cream-colored, bell-shaped fruits are sweeter than butternut and store at room temperature up to a year! Resistant to both vine borers and downy mildew and very heat tolerant—great for hot, humid climates.\u003c\/p\u003e\n\u003cp\u003eTraditionally grown by Calusa, Creek, and Miccosukee peoples in Florida. The Seminole people named a region in the gulf of Southwest Florida \"Chassahowitza,\" which means pumpkin hanging place. This could perhaps be that pumpkin, and it certainly fares better than most pumpkins in the Florida summer heat.\u003c\/p\u003e\n\u003cp\u003ePictured with \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/georgia-rattlesnake-watermelon\" title=\"Georgia Rattlesnake Watermelon\" target=\"_blank\"\u003eGeorgia Rattlesnake Watermelon\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 120\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 97% on 01\/20\/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 12 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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":39325377560734,"sku":"CUC-020","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/SeminolePumpkin_sq.jpg?v=1614888530"},{"product_id":"toma-verde-tomatillo","title":"Toma Verde Tomatillo","description":"\u003cp\u003eEarly, large green fruits encased in papery wrappers. Great for salsas verdes and other traditional Mexican dishes. Harvest when fruits are still green but starting to soften.\u003c\/p\u003e\n\u003cp\u003eWild tomatillos are found throughout the Americas, except for the far north, with the highest diversity in the area now called Mexico, where they were originally domesticated and where they historically played an even more important role to Aztec and Maya people than the tomato.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhoto 1 (tomatillos on wood) by Marie-Noelle-Desbois.\u003cbr\u003ePhoto 2 (on marble) by Mehmet Oztan of Two Seeds in a Pod Seed Co.\u003c\/em\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 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 83% on 07\/07\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors no more than 1\/4\" deep a few weeks before the last frost date, and transplant in the garden in rows about every 18\"-24\". Plants will form blousy bushes like ground cherries. Keep well weeded until they fill in the space in order to best find the fallen fruits later in the season. Harvest when the husks turn brown and the fruits are yellow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatillos are self-pollinating, but different varieties of \u003cem\u003eP. philadelphica\u003c\/em\u003e should be isolated by several hundred feet to prevent unwanted cross-pollination. Seeds are ready for harvest when fruit is fully ripe. 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.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":39325624991902,"sku":"PHYS-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/TomaVerdeTomatillo_Photo-by-Marie-Noelle-Desbois.jpg?v=1615316464"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/chelseaaskew.jpg?v=1512104451","url":"https:\/\/trueloveseeds.sbs\/collections\/chelsea-askew.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}