{"title":"Cultivating The Commons","description":"\u003cp\u003eCultivating The Commons is a small fledging seed company in the Upper Midwest. We focus on open-pollinated seed and production through certified organic practices. We strive to find where all good food comes from, the seed!\u003c\/p\u003e\n\u003cp\u003eWebsite: \u003ca href=\"http:\/\/www.ctcseeds.com\/\" target=\"_blank\"\u003ewww.ctcseeds.com\u003c\/a\u003e\u003cbr\u003e\nFacebook: \u003ca href=\"https:\/\/www.facebook.com\/cultivatingthecommons\" target=\"_blank\"\u003efacebook.com\/cultivatingthecommons\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"SGSpiceGallery\" id=\"SGSpiceGallery10574\"\u003e\u003c\/div\u003e","products":[{"product_id":"beaver-dam-pepper","title":"Beaver Dam Pepper","description":"\u003cp\u003eThis mild to medium hot pepper is crunchy, rich, and fruity with a sweet intro and a surprise spicy finish. 5-8\" goat horn-shaped fruits ripen from bright lime-green to red, and are good for slicing fresh onto a sandwich, stuffing, or pickling. Be prepared for a plentiful harvest! Beaver Dam’s Scoville Heat Unit ranking is a scant 500-1,000, giving it a flavor more akin to a slightly spicy ripe bell pepper than even a mild Poblano.\u003c\/p\u003e\n\u003cp\u003eThese seeds came to the US originally with the family of Joe Hussli, Hungarian Immigrants, who arrived in Beaver Dam, Wisconsin in 1912. Though generally eaten fried, stewed, pickled or roasted in the US, pimento type peppers are often dried and powdered in Hungary for zesty paprika. The Beaver Dam Pepper Festival turns up the heat in Beaver Dam, Wisconsin on the second Saturday of September! The Beaver Dam Pepper has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom and is listed in their \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/ark-of-taste\" target=\"_blank\"\u003eArk of Taste\u003c\/a\u003e as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 04\/15\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. With a leafy growth habit and a heavy yield, Beaver Dam can benefit from staking.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, red. Cut the fruit (consider wearing gloves), scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":3105084768296,"sku":"CAP-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/BeaverDamPepper_d2ed203a-d755-4b6e-a095-e68352516637.JPG?v=1571609432"},{"product_id":"pennsylvania-butter-flavored-popcorn","title":"Pennsylvania Butter Flavored Popcorn","description":"\u003cp\u003eThis delicious, flavorful, pearly-white kerneled popcorn has been grown by Pennsylvania Dutch families since before 1885. It was introduced to the public by our friends at Southern Exposure Seed Exchange in 1987, over a hundred years later. About 2 cobs grow per plant on healthy 8 foot stalks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 102\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 97% on 06\/22\/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":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":21374198841424,"sku":"ZEA-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/PA_Dutch_Butter_Flavored_Popcorn._cob_portrait.jpeg?v=1705074041"},{"product_id":"aunt-rubys-german-green-tomato","title":"Aunt Ruby's German Green Tomato","description":"\u003cp\u003eIndeterminate green beefsteak tomato. Former grower, \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/bear-bottom-farm\" target=\"_blank\"\u003eBear Bottom Farm\u003c\/a\u003e, really liked watching this tomato grow! They did very well as a second tomato crop and set a good amount of fruit even in their wet summer.\u003c\/p\u003e\n\u003cp\u003eLarge green fruits have a slight pinkish yellow hue on the shoulders when ripe.\u003c\/p\u003e\n\u003cp\u003eBear Bottom Farm processed most of the fruits into a delicious green salsa and enchilada sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-95\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e97% 02\/19\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":21525250310224,"sku":"TOM-023","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Aunt_Ruby_German_Green_1.JPG?v=1571609439"},{"product_id":"robuschka-beet","title":"Robuschka Beet","description":"\u003cp\u003eFrom our friends at Experimental Farm Network:\u003c\/p\u003e\n\u003cp\u003eRobuschka is a classic red beet with long-lasting storage capacity. The roots are lovely and round, and were clearly selected for vigorous growth as well as sweetness. As far as we can tell, this variety originated with the famous German biodynamic cooperative known as Demeter.\u003c\/p\u003e\n\u003cp\u003eOur seeds were grown by Clint Freund, Kass McKinnon, and Dusty Hinz, in collaboration with Rising Sun Farm in River Falls, WI, known for their pioneering efforts in naked gardening. Teamwork makes the dream work!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-65 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100-110\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 70% on 12\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed 1\/2-3\/4 inch deep after danger of last frost. Plants should end up 3-5 inches from each other. Row spacing could be 12-18 inches. It's more time and energy, but beets also transplant relatively well, so for example, if you have a situation with really bad weeds or you are notoriously bad at staying up on weeding, you could start seeds in flats and transplant to freshly prepared ground to get ahead.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeets are wind pollinated and biennial. Allow overwintered plants to flower and then turn brown. Seeds are ready when they are dried out, which begins towards the base of the plant and moves up the seed head. Harvest the stalks at the dry stage when about 2\/3 of the seeds are dried. Allow the plants to further dry in a ventilated place for 7-14 days. Thresh by running a gloved hand down the stalk, removing the seeds.\u003c\/p\u003e","brand":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":32043355406471,"sku":"AMAR-009","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/robuschka_beet_group_photo.jpg?v=1579199451"},{"product_id":"dottenfelder-cabbage","title":"Dottenfelder Cabbage","description":"\u003cp\u003eDottenfelder is a long season cabbage that can grow sizable dense heads with a flat to round shape. Their short cores and storage ability are desirable attributes for kraut making or dead of winter slaws. Dottendelderhof, this cabbage's namesake, is a Biodynamic farming community nestled in the Hesse region of Germany. This green cabbage was most recently worked on by Dieter Bauer, co-founder of Germany's \u003ca href=\"https:\/\/www.kultursaat.org\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eKultursaat\u003c\/a\u003e breeders network. You'll find many Kultursaat varieties on the market today.\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 125\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eEither start indoors or direct sow. Sow seeds no more than 1\/4\" deep in potting soil 4-8 weeks before the last frost, and transplant 18-24\" apart in May or June. Alternatively, directly sow your seeds in clusters of 2 or 3 no more than 1\/4\" deep every 18-24\". Thin to the best plant in each cluster. Harvest when the cabbage head feels firm when squeezed by cutting the stem below the head.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of \u003cem\u003eB. oleracea\u003c\/em\u003e, including Collards, Kale, Broccoli, Cauliflower, and Brussels Sprouts to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":42238276731118,"sku":"BRA-020","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/DottenfelderCabbage2.jpg?v=1640212325"},{"product_id":"dolciva-carrot","title":"Dolciva Carrot","description":"\u003cp\u003eDolciva is a recent OP variety introduced by Sativa Rheinau in Switzerland. They focus on Open-Pollinated varieties, biodynamic and organic practices, and flavor, among many other traits. Dolciva is indeed flavorful, high in sugars, and has proven itself to Cultivating The Commons with its large beautiful Fall roots. Very comparable to the \"standard\" carrot: Bolero. Given loose and fertile soil, these carrots produce absolutely delicious roots to eat all winter! Harvest after a frost for best flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 105\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 250\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 59% on 03\/25\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow as soon as the soil can be worked in the spring through mid-summer. Carrots prefer loose soil, free of rocks. Sow ¼-½ inch deep and consider thinning 1-2\" apart in rows 18-24\" apart. Harvest when carrots have good coloring and flavor.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow the spent flowers to ripen into plump green seeds, and then dry on the plant until the seeds have turned papery. 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 humidity. Thwack the seed heads inside a bucket, or pull them off. Remove chaff and allow seeds to dry further on a paper bag or towel. Store in a screw-top jar.\u003c\/p\u003e","brand":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":42847381029102,"sku":"API-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/DolcivaCarrot.jpg?v=1651112089"},{"product_id":"german-bier-garten-radish","title":"German Bier Garten Radish","description":"\u003cp\u003eGerman Bier Garten Radish, German Beer Radish or Bier-rettich is a nicely sized, plump white radish often served as a refreshing snack in the beer gardens of Germany and during the Oktoberfest. Called \"Bierradi\" in Bavarian German, this side dish is traditionally prepared with Biergarten Radish sliced extremely thinly in an accordion style, lightly salted and paired with bread, butter or a salted soft pretzel alongside a cold mug of beer. Watch a video of its spiral-style preparation here:\u003c\/p\u003e\n\u003cdiv\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ZKDpSeYnzNk\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003eThis heirloom variety is native to the Bavarian region of Germany, and is popular throughout Northern Europe. Best if planted in the spring or summer for harvest in the fall through winter months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% on 04\/07\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirectly sow radish seeds in loose soil after danger of frost in early spring, and again in late summer for fall crop. In frost free areas, sow in the fall. Space rows at least 6\" apart, and thin seedlings to 2-3\" apart within the row.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eFor seed saving, leave them in for 65-80 days until the pods fully dry and become crunchy\/crispy. Harvest the seedhead below the lowest ripe seed pods, and hang in a sunny, dry place if it needs to dry a little more. Thresh seed pods by pushing through screens, rubbing between your hands, or stomping in buckets. Sift out larger chaff and use wind, breath, or fans to winnow away the lighter weight chaff from the seed.\u003c\/p\u003e","brand":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":43035312783598,"sku":"RAD-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/BierGartenRadish_ed400-2.jpg?v=1654022382"},{"product_id":"doe-hill-pepper","title":"Doe Hill Pepper","description":"\u003cp\u003eSweet, fruity, and tiny lobed golden bell peppers from the 1800's. High yielding, compact plant, with disease resistant, and early maturity! Southern Exposure Seed Exchange introduced this family heirloom from the Doe Hill area in Highland County, VA in 2000.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 61-70\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 87% on 03\/26\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into 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":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":44064151240942,"sku":"CAP-035","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/DoeHillPepper_1.jpg?v=1677613233"},{"product_id":"vorgebirgstrauben-cucumber","title":"Vorgebirgstrauben Cucumber","description":"\u003cp\u003eThis is a pickling cucumber of German origins with \"trauben\" meaning grapes. This is a very vigorous variety that produces an abundance of nice tasting fruit with dimpled bumpy skin and a nice crispy crunch perfect for pickling. Our neighboring farmer collaborators, Whetstone Farm, adore this variety for their market and CSA. And our customers have begged for a pickling gherkin type, so here it is. We grew this seed with seed stock from Uprising Seeds. (Description by our growers, Cultivating the Commons).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40-45\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 04\/21\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed indoors 2-3 weeks beforehand and transplant into warm soil (above 60 degrees at night). Space the plants at 12 inches apart. Vines grow 4-5 feet, so allow them space to sprawl. Practice pest control, including covering the plants with row cover as they size up to keep off cucumber beetles, which can spread disease. Harvest 3 inch fruits daily.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCucumbers are insect pollinated and require about 1\/2 a mile of isolation from other varieties of the same species, which in this case is Cucumis sativus. The seeds will be fully mature when the fruit turns yellowish orange, large, and bloated - harvest at this stage. 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":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":44076252954862,"sku":"CUC-024","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/VorgebirgstraubenCucumber_sqsm.jpg?v=1678317478"},{"product_id":"yellow-cipollini-onion","title":"Yellow Cipollini Onion","description":"\u003cp\u003eWhat a delicious onion! I've chatted with many a farmer and this onion type is often mentioned as their FAVORITE! Yellow Cipollini has the distinctive flat shape with excellent flavor we all love. This onion seed in particular was grown out by Cultivating The Commons in response to the pandemic seed shortages. The farm Clint worked for mentioned there being seed shortages and especially the beloved cipollini. Low and behold that winter, Clint noticed their fridge was loaded with a large box of unsold cipollinis and had them planted out the next summer for seed production, demonstrating what Farmer\/Seed Grower relationships could look like! This onion was selected by the farmer against early bolting (nearly 5-8% would bolt), for large storability and for nice shape. Next generations will be tested for flavor, stay tuned! (Description by our grower friends at Cultivating the Commons).\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 250\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 66% on 01\/24\/2025 \u003cem\u003e(\u003ca title=\"About Truelove Seeds Germination Testing\" href=\"https:\/\/trueloveseeds.sbs\/pages\/faq\/#germinationtesting\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ebelow standard\u003c\/a\u003e)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eOnions require full sun and well drained soil. Add plenty of compost or a raised bed for heavy soils. Direct sow in as soon as the soil can be worked in early spring (April\/May in many places), and spread seeds in a 2 inch wide band, about 2 seeds\/inch and 1\/4 inch deep with rows 12–18 inches apart. Thin seedlings to about 2 inches apart (or 3-4 inches apart for larger onions).\u003c\/p\u003e\n\u003cp\u003eAlternatively, in shorter season areas, sow seeds indoors in late February to mid-March. Spread seeds 1\/2 inch apart and cover 1\/4 inch. Transplant to the garden 4 inches apart. Harvest when necks become soft and tops flop over. Cure in the sun for 2-7 days, and finish curing somewhere more protected from the elements.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eOnions are biennials, and go to flower and seed in their second year only. Separate onions of different varieties by 800 feet to 1\/2 a mile. To preserve the genetic diversity of your onion population, save seeds from at least 5 plants, but 20-50 plants is even better. Allow the flower heads to dry on the plant and the seeds to develop. Harvest the seed head when the seeds just start to fall on their own and place them upside-down in a paper bag. Many seeds will fall in the process of collecting the seed heads this way. Rough up the seed heads to remove the seeds and sift out the seeds from the chaff with a strainer or screen. Winnow gently with your breath, the wind, or a fan, and store seeds in a well-labeled, air-tight, screw top jar in a cool, dark place such as a basement or closet.\u003c\/p\u003e","brand":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":44076310561006,"sku":"ALL-003","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/YellowCipolliniOnion_2sq.jpg?v=1678321236"},{"product_id":"platte-witte-mei-flat-white-may-turnip","title":"Platte Witte Mei (Flat White May) Turnip","description":"\u003cp\u003eAs its Dutch name proclaims, this is a flattened, white turnip from the Netherlands and is ready to eat by mid-May if planted several weeks before the last frost. The tender, young, green-shouldered turnip roots are particularly tasty with smooth skin and crunchy flesh. The green leaves can be eaten as turnip greens. Start anytime from late winter to early fall.\u003c\/p\u003e\n\u003cp\u003eOur seed was grown by Clint (and Kass) of Cultivating the Commons, who says:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"I couldn't resist snaggin' this heirloom to explore a root of our past! Turnips were the go-to root in Europe through time that could cover all the bases; mashed, baked, soups, sides, fresh, etc. This turnip absolutely resisted bolting, to a T! Wouldn't budge from a Spring planting and held through the Summer amazingly. I'm especially excited to grow a bunch next year for making Halloween faces!\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 63\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 87% on 10\/31\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eTo start indoors, sow seeds up to 1\/4\" deep in potting soil 4-8 weeks before the last frost for Spring planting, and transplant 1-2' apart just before the last frost. Plant again in late summer for Fall harvests. To direct sow, seed every 2-4\" in rows 12\" apart, 1\/4\" Keep watered until germination. Thin to every 12\" for large leaves, or treat as cut-and-come-again baby greens. Harvest baby greens after 35-45 days, or allow plant to mature in 62 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cdiv class=\"product-description rte\" itemprop=\"description\"\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eB. rapa\u003c\/em\u003e, including turnips, napa cabbage, mizuna, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":44591707816174,"sku":"BRA-029","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/plattewitmei.jpg?v=1704907478"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/Cultivating_the_Commons-sq.jpg?v=1640213411","url":"https:\/\/trueloveseeds.sbs\/collections\/cultivating-the-commons.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}