{"title":"Cruz Family Little Farm","description":"\u003cp\u003eWe are a small farm trying to get our roots back by growing our traditional culinary herbs and flowers.\u003c\/p\u003e\n\u003cp\u003eInstagram: \u003ca href=\"https:\/\/www.instagram.com\/cruzfamilylittlefarm\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e@cruzfamilylittlefarm\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMore coming soon!\u003c\/p\u003e","products":[{"product_id":"epazote","title":"Epazote","description":"\u003cp\u003eEpazote is a pungent, aromatic culinary and medicinal herb, beloved in many regions of Latin America, especially Mexico and the Caribbean. Among recipes such as mole de olla, tamales, enchiladas and chilaquiles, its leaves season countless batches of frijoles de olla, often lovingly prepared in a traditional clay olla atop the stove. It's pungent aroma is often compared to oregano, anise, fennel, tarragon, mint or creosote, but stronger. Medicinally, its leaves are brewed as a tea to address indigestion and stomach complaints, and it carries the name \"wormseed\" for its use in relieving parasites. The Spanish \"epazote\" is derived from the Nahautl name \"\u003cem\u003eepazōtl\u003c\/em\u003e,\" translating to \"skunk sweat,\" from \"\u003cem\u003eepatl\u003c\/em\u003e\" meaning skunk and \"\u003cem\u003etzotl\u003c\/em\u003e\" for sweat. Some of its other names are \u003cem\u003epayqu\u003c\/em\u003e, \u003cem\u003epaico\u003c\/em\u003e, \u003cem\u003emastruz\u003c\/em\u003e and Mexican tea.\u003c\/p\u003e\n\u003cp\u003eFormerly Chenopodium ambrosioides, epazote is closely related to lamb's quarters, quinoa and \u003cem\u003ehuauzontle\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eA short-lived perennial, topping out at about 3ft. in height, epazote's native habitat ranges from tropical South America up through Central America and Mexico. It grows well in temperate climates, and do take care if you are planting in a warm climate region, as this plant can become weedy.\u003c\/p\u003e\n\u003cp\u003eOur initial seeds were shared with us fresh out of the plants by the gardeners at La Finca del Sur in the South Bronx, where this herb is a very important cultural crop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 45\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 300-350\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 08\/12\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePrefers full sun and tolerates poor soils. Start indoors and transplant, or start directly in the soil. Reseeds readily. Direct sow no more than 1\/4 inch deep after soils have warmed to 65 degrees, or 2-3 weeks after your last frost. Thin to 12-14 inches. To get a head start on the season, sow seeds 2-4 weeks before the last frost very lightly covered in pots or trays in a greenhouse or sunny window. Transplant 12-14 inches apart into the garden a couple weeks after the last frost. Plants will grow 4 feet tall and wide.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seeds to dry on the plant. Harvest entire stalk, and whack in a bucket to remove seeds. Push seeds through a fine screen, though it is very difficult to remove all of the calyxes completely.\u003c\/p\u003e","brand":"Cruz Family Little Farm","offers":[{"title":"Default Title","offer_id":39603783565470,"sku":"HERB-061","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/dbc7f557-09dc-445c-aaf3-245c322b550b.jpg?v=1617989969"},{"product_id":"cempaxochitl-orange-marigold","title":"Cempaxochitl Orange Marigold","description":"\u003cp\u003eThese traditional bright orange Mexican marigolds are planted in May or June and harvested for Day of the Dead celebrations in October. This variety is bigger and lasts up to two weeks. Cut the stems, put them in water, and place them on the ofrenda on the altar.\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 50-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e83% on 02\/04\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds on top of the soil and tamp them down. Sow in May or June (not earlier) for October harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow flowers to die back. Seeds will rattle in their dried seed head when ready for harvest.\u003c\/p\u003e","brand":"Cruz Family Little Farm","offers":[{"title":"Default Title","offer_id":44129629700334,"sku":"FLO-039","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/CempaxochitlOrangeMarigold_1edsq.jpg?v=1681771097"},{"product_id":"frijol-sangre-de-toro-bean","title":"Frijol Sangre de Toro (Bean)","description":"\u003cp\u003eThese deep red \"Bull's Blood\" beans melt in the mouth and are an important crop in Morelos and Oaxaca, Mexico where they are eaten with mole or refried. Thank you to Maria Hernandez of Cruz Family Little Farm for introducing this delicious, silky variety from her hometown of Morelos. This is a pole bean that is traditionally grown in the middle of the corn fields.\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 20-25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 11\/12\/2024\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 four to six inches. Provide a sturdy trellis as the vines can grow tall. \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\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eP. vulgaris\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby 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":"Cruz Family Little Farm","offers":[{"title":"Default Title","offer_id":46189899514094,"sku":"BN-029","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/9D527255-F923-413D-8D87-228C601949A2.png?v=1740786077"},{"product_id":"cilantro-macho","title":"Cilantro Macho","description":"\u003cp\u003eCilantro Macho is a big, tough cilantro: larger leaves, stronger stalks, and a bolder taste. It's rich, vibrant flavor is great for high-heat, intensly flavored Latino and Asian cooking styles. It is often used fresh scattered over finished dishes or in salsas, dressings, and marinades, its leaves and stems can also be added earlier than more delicate cilantros to slow cooked dishes without losing its flavor. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e50-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e\u003cspan\u003e 60\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 06\/08\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors or direct sow in the garden. Indoors, sow seeds 1\/4\" deep in moist potting soil 6-8 weeks before last frost. Direct sow 1\/4\" deep in the garden after last frost. Seedlings emerge in 14-21 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eDifferent varieties of cilantro generally cross pollinate fairly easily within 1\/2 mile of other flowering cilantro - consider isolating, caging, or bagging to prevent unwanted cross pollination between different varieties. Allow the spent cilantro flowers to ripen into plump green seeds, and then dry on the plant until the seeds have dried and turned brown. Harvest umbel by umbel, or take the entire flower stalk as all attached seeds are dry. Allow seed heads to dry out further in a protected place with good ventilation and low humidi\u003c\/p\u003e","brand":"Cruz Family Little Farm","offers":[{"title":"Default Title","offer_id":46494364205294,"sku":"HERB-094","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/image_67535873.jpg?v=1747249295"},{"product_id":"chile-chiltepin-chile-tepin","title":"Chile Chiltepin (Chile Tepin)","description":"\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv id=\":2iu\" class=\"ii gt adO\"\u003e\n\u003cdiv id=\":2q8\" class=\"a3s aiL\"\u003e\n\u003cdiv id=\"avWBGd-637\"\u003e\n\u003cp dir=\"auto\"\u003eThe chiltepin is a small but powerful wild pepper, often called the mother of all chiles. Native to the Sonoran region and parts of Mexico and the Southwest, this pepper grows naturally on bushes covered in tiny green fruits that ripen to bright red. High heat! Use for salsas (especially molcajete salsas) with tomatoes and garlic. \u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eSometimes also called Chile Piquin or Chile Pequin in Monteray, which is a very similar pepper with slight regional differences.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"avWBGd-638\" class=\"WhmR8e\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 86% on 05\/06\/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 100 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":"Cruz Family Little Farm","offers":[{"title":"Default Title","offer_id":47565525418222,"sku":"CAP-043","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_7521.jpg?v=1768934773"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/CruzFamilyLittleFarm_sq.jpg?v=1679590367","url":"https:\/\/trueloveseeds.sbs\/collections\/cruz-family-little-farm.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}