{"title":"Justevia","description":"\u003cp\u003eJustevia started as an exploration of what we could grow and create for our community while minimizing waste. Once Halima tried the pure stevia leaf, we knew we could create a healthy version of the South's favorite beverage, sweet tea. At Justevia, we believe that everything is connected, including the community, nutrition, and environment. We aim to give back to the community by providing continuous education on good nutrition and ensuring that our practices are sustainable and environmentally friendly. As we grow, we hope to expand Justevia into other nutritious ventures to help the community begin to heal themselves from the inside out.\u003c\/p\u003e\n\u003cp\u003eWebsite: \u003ca href=\"http:\/\/justeviateas.com\/\" target=\"_blank\"\u003ejusteviateas.com\u003c\/a\u003e\u003cbr\u003e\nInstagram: \u003ca href=\"http:\/\/www.instagram.com\/justeviateas\" target=\"_blank\"\u003e@justeviateas\u003c\/a\u003e\u003cbr\u003e\nFacebook: \u003ca href=\"http:\/\/www.facebook.com\/justeviateas\" target=\"_blank\"\u003efacebook.com\/justeviateas\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv style=\"clear: both;\"\u003e\n\u003cdiv class=\"SGSpiceGallery\" id=\"SGSpiceGallery10722\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"pink-eye-butter-bean","title":"Pink Eye Butterbeans (Pole)","description":"\u003cp\u003eThese are beautiful, creamy off-white butter beans with pinkish purple eyes. This is a vigorous grower, and so even when planted late, it was very productive. The beans turn brown when cooked (making a dark pot liquor) and have a creamy texture and flavor. One kindergartner at \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/garrett-williamson\"\u003eGarrett Williamson\u003c\/a\u003e said they were her favorite dish at their annual Thanksgiving meal! It is difficult to trace the history of this very rare bean.\u003c\/p\u003e\n\u003cp\u003eMuch of our seed came from Mike Bland of Valley Park, Mississippi, and he received them from Karen Faulk Williams of Faulk's Farm and Garden Supply in Vicksburg, Mississippi. Karen got them from someone named Frank Smith, also of Vicksburg. Some of our stock was multiplied from a single seed shared with us last year by Brendan Stehman, a rooftop farmer from Lancaster, Pennsylvania.\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 32\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e\u003cspan\u003e 86% on 02\/18\/2025\u003c\/span\u003e\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 (or on either side of a trellis). Thin to one plant every four to six inches. Provide a sturdy trellis as the vines can grow eight feet tall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLima beans are self-pollinating, though it is best to isolate different varieties of P. lunatus by at least 150 feet to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Justevia","offers":[{"title":"Default Title","offer_id":3449178751016,"sku":"BN-012","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/WhatsApp_Image_2024-09-06_at_10.24.55_AM_1.jpg?v=1725632857"},{"product_id":"egusi-melon","title":"Egusi Melon","description":"\u003cp\u003eEgusi is used primarily in West Africa for its de-hulled seeds, which thicken soups as a flour, are a great snack whole, make a paste like peanut butter, and have a high oil content. Egusi is the name for many species of cucurbits (melons, watermelons, and gourds) whose seeds are used for this purpose.\u003c\/p\u003e\n\u003cp\u003eSimilar to Callaloo, egusi is a category of crops based on their similar function. See the Lost Crops of Africa volume II for a short list of species and lots of great info about this important seed crop. They mention that egusi is mostly grown by women, and that improvements in the promotion and sales of this seed will bring up the \"egusi wage,\" which is defended by women farmers of all ages as their standard of living depends on it.\u003c\/p\u003e\n\u003cp\u003eEgusi soup is central to many West African cuisines, and is also an offering to several Orisas (including Obatala) in Ifá religion in Nigeria and beyond. Also in Nigeria, the bitter flesh of the fruits are sometimes included in a decoction (or àgbo, in Yoruba) for various ailments or for general wellness.\u003c\/p\u003e\n\u003cp\u003eWe are very grateful to have sourced our seed from Serendipity Seeds, who called this variety Egusi-itoo (\u003cem\u003eCucumeropsis mannii\u003c\/em\u003e), though we believe this may actually be another Egusi species: Brown-Seeded Melon from Nigeria \u003cem\u003e(Citrullus lanatus).\u003c\/em\u003e The seeds are fat, white, and beautiful, and according to Truelove Seeds apprentice Amirah, who requested we grow this crop, the flesh is the essence of bitterness. We are so grateful that it seemed happy in our hoop house, and excited to deepen our relationship to its seeds and its story.\u003c\/p\u003e\n\u003cp\u003eKnown as: Egusi, Agushi, Egusi Bara, Gusi Abara, Bitter Melon\u003c\/p\u003e\n\u003cp\u003eThank you to Yemi Amu of \u003ca href=\"http:\/\/www.okofarms.com\/team\"\u003eOko Farms\u003c\/a\u003e for sharing some of this information with us!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 120-160\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 15-18\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 84% on 11\/07\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in warm soil after the last frost, or seed indoors 2-3 weeks beforehand and transplant. Space 18\" apart in the row. Harvest fruits before first frost, or when the attached stem withers and turns brown. Use a sledgehammer or a rock to break open fruits on a tarp. Using a knife (as shown in our photos) slices many of the seeds.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash are insect pollinated and require about 1\/2 a mile of isolation from other varieties of the same species, which we believe in this case to be the same as Watermelon - \u003cem\u003eCitrullus lanatus.\u003c\/em\u003eThe seeds will be fully mature when the fruit gets large and the stem withers. 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":"Justevia","offers":[{"title":"Default Title","offer_id":21509346230352,"sku":"CUC-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_88153db3-9ae3-4790-baf7-d6d1be450175.jpg?v=1571609439"},{"product_id":"aleho-amaranth","title":"Aleho (Amaranth)","description":"\u003cp\u003eAleho is the Yoruba word for edible amaranth greens in Nigeria. Much like our Jamaican and Trinidadian Callaloo, this plant is grown for its abundance of iron-rich, spinach-like leaves, which are cooked into flavorful stews.\u003c\/p\u003e\n\u003cp\u003eThis variety comes to us from the Nigerian family of Halima Salazar, now of \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/justevia\"\u003eJustevia Teas\u003c\/a\u003e in Water Valley, Mississippi.\u003c\/p\u003e\n\u003cp\u003eThis variety has a red tint to the leaves and grows up to four feet tall if left unharvested. However, you can harvest the greens continually, starting when the plant is as young as 18\" tall.\u003c\/p\u003e\n\u003cp\u003eWe received this variety from Halima, who also shared these recipes from her mother:\u003c\/p\u003e\n\u003cdiv style=\"border: 5px solid #ffeea2; padding: 20px; margin-bottom: 20px; background-color: #ffeea230;\"\u003e\n\u003ch3\u003eRecipe 1\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"columns: 2; -webkit-columns: 2; -moz-columns: 2;\"\u003e\n\u003cli\u003e1 bunch of aleho\u003c\/li\u003e\n\u003cli\u003e2 red bell peppers (red fresno peppers are great as well if you find some)\u003c\/li\u003e\n\u003cli\u003e1 scotch bonnet pepper (remove seeds so it’s not spicy)\u003c\/li\u003e\n\u003cli\u003ehalf a large red onion\u003c\/li\u003e\n\u003cli\u003etwo roma tomatoes\u003c\/li\u003e\n\u003cli\u003esalt\u003c\/li\u003e\n\u003cli\u003ecumin\u003c\/li\u003e\n\u003cli\u003ecurry\u003c\/li\u003e\n\u003cli\u003ea bouillon cube unless you can find fermented locust beans or dawadawa\u003c\/li\u003e\n\u003cli\u003eat least 1\/4 cup of palm oil or any oil (sometimes I’ll use more)\u003c\/li\u003e\n\u003cli\u003efresh shrimp or fish filet of any kind (mainly catfish or tilapia), or if you have grilled pieces of chicken that’s also acceptable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin-left: 20px;\"\u003e\n\u003cli\u003eBlitz the peppers, tomatoes, scotch bonnets, and onions in a blender.\u003c\/li\u003e\n\u003cli\u003ePut oil in a pan and when it’s hot, pour mixture into it.\u003c\/li\u003e\n\u003cli\u003eAdd spices including bouillon or dawadawa.\u003c\/li\u003e\n\u003cli\u003eAfter it has cooked for about 4 mins, add protein, cover, and let the flavors cook into the protein. Taste for salt.\u003c\/li\u003e\n\u003cli\u003eAdd chopped aleho and mix it in.\u003c\/li\u003e\n\u003cli\u003eIf you have fish in your recipe, take the fish out so it doesn’t break and lay it back on the greens after the meal is almost ready.\u003c\/li\u003e\n\u003cli\u003eDon’t cook the greens for too long. If it loses its color then it is believed to have lost its nutritional value. You want it not raw but still green and a bit crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eRecipe 2\u003c\/h3\u003e\n\u003cp\u003eAnother recipe we always had growing up and it brings back memories is when my mom made a sauce that would go with rice. Whenever she boiled the rice, about 5 mins before she turned it off she would add chopped aleho to the top corner and salt it then serve it with the sauce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e95% on 06\/22\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eLeaf amaranth is an extremely self-sufficient crop. Expect germination between 10-20 days, and fast growth after that. To get a head start on the season, sow seeds 2-4 weeks before the last frost lightly covered in pots or trays in a greenhouse or sunny window. Transplant 1-2' apart into the garden a couple weeks after the last frost, when the soil has warmed a bit. At this point on our farm, amaranth has seeded itself enough that we harvest many young, tender plants whole at 12\" as a way of thinning, but the plants we allow to mature are given about 2' space in each direction. Mature plants have deep pink taproots that allow them to go long periods of time without watering, and shoot up thick, bushy branches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAleho is wind pollinated and can cross pollinate with many other varieties of Amaranth. Isolate by a minimum of 500 feet or cover the flowers with corn tassel bags to prevent unwanted cross pollination. Seeds are ready when they start dropping from the seed head, which matures after the flower dies back. You can cut the whole seed head and hang it to dry and mature further in a dry, ventilated place, or you can shake it while still on the plant every day or two, as the seeds ripen at different times starting from the bottom to the tip. Either way, shake the plant in a bucket to release the seeds. Use a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff.\u003c\/p\u003e","brand":"Justevia","offers":[{"title":"Default Title","offer_id":43942679052526,"sku":"AMAR-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Aleho_Amaranth_1.jpg?v=1673640450"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/Halima_and_Dria.jpg?v=1662407555","url":"https:\/\/trueloveseeds.sbs\/collections\/justevia.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}