{"title":"Katie Jesurun","description":"\u003cp\u003eKatie Jesurun is a seed saver and farmer located in Florence, KY. Her passion for seed saving first began while managing a small CSA and Market Garden program but took on new personal meaning after a visit to the island of Curaçao where her grandfather had been the 9th generation of Jesuruns to live there.\u003c\/p\u003e\n\u003cp\u003eKatie’s Jewish ancestors fled to Holland during the Spanish Inquisition and were then sponsored by the Dutch government to travel to Curaçao. Curaçao was an important shipping and trading hub during the establishment of the “New World” and Katie’s ancestors owned and operated the largest shipping company on the island. The company oversaw the transportation of many goods, as well as the shipment of enslaved people. Realizing that the long arc of her family history included fleeing from oppression as well as oppressing others, Katie felt moved to find an embodied way to grapple with the themes of colonialism, capitalism, intergenerational trauma, and communities living in diaspora.\u003c\/p\u003e\n\u003cp\u003eWhile reading a small cookbook published in the 1980’s by the Jewish community still living in Curaçao, Katie came across a recipe for “Stoba di Komkomber” which specified the use of the local, spiny cucumbers. Katie decided to grow these cucumbers, the Burr Gherkins, which had originated in West Africa and had then entered the foodways of her Jewish Curaçaoan ancestors, so that she could meet these plants in person and ask the seeds her questions.\u003c\/p\u003e\n\u003cp\u003eInstagram: \u003ca href=\"https:\/\/instagram.com\/farmer_chef_katie\" rel=\"noopener\" target=\"_blank\"\u003e@farmer_chef_katie\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"burr-gherkin","title":"Burr Gherkin","description":"\u003cp\u003eBurr gherkins originated in West Africa and spread throughout the African Diaspora during the Atlantic slave trade, taking on a variety of names such as Maroon Cucumber, Jamaican Burr Gherkin, Maxixe, and West Indian Gherkin, just to name a few. They are known to be highly productive and more disease resistant than the common market cucumber, as they are in fact an entirely separate species. This makes them a great addition for gardeners with an interest in seed saving, as they will not cross with the more common \u003cem\u003eCucumis sativa\u003c\/em\u003e varieties.\u003c\/p\u003e\n\u003cp\u003eThe small, crunchy, slightly tangy 1-2’’ fruits make a delicious and unique pickle. They can also be enjoyed raw, especially when harvested small before the seeds have matured. Burr Gherkins can even be cooked and served hot such as in the classic Curaçao dish called “Stoba di Komkomber” (Cucumber Stew) which grower Katie got to taste for herself on a trip to the island where her grandfather grew up. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHere's what Katie shares about coming across Burr Gherkin for the first time:\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This past January, I went to Curaçao for just the second time in my life, and was on a mission to discover the foods and plants of this country. I had found a small cookbook called “Recipes from the Jewish Kitchens of Curaçao”, printed by the synagogue that my grandfather had attended there, that described a dish called Curaçao Cucumber Stew. It specified using the small, spiny local cucumbers. I had the chance to buy this local dish at a food hall on the island, and also to buy some of the cucumbers at the market. That began my dream to grow this variety of cucumber back home as one small way of continuing a connection with this rich and complicated heritage.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePhotos and description by Katie Jesurun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25-30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 90% on 10\/31\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow seeds 1\/2\" deep and about 2ft apart after danger of last frost has passed. Seeds will germinate best when soil temps are consistently above 70F degrees. Use floating row cover right up until the plants begin to flower to provide extra warmth and help prevent disease commonly caused by cucumber beetles. Trellising is highly recommended for ease of harvest and space management of these long vines, which easily reach up to 8ft long. Once fruits are mature, harvest every few days to keep plants productive.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cdiv class=\"product-description rte\"\u003e\n\u003cp\u003eAllow fruits to fully ripen and mature before collecting for seed saving. Unlike other cucumber varieties, Burr Gherkins do not seem to turn a strong yellow color, even when overripe, but will turn a very pale green. Fruits can be left in a well-ventilated area at room temperature for 1-2 weeks to continue maturing post-harvest for maximum seed yield. Scoop out seeds and ferment in water for 1-3 days. Good, viable seed will sink to the bottom, while the cucumber flesh and immature, lighter seeds will rise to the top. Rinse and pour off lighter seeds several times before laying seeds out to dry.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Katie Jesurun","offers":[{"title":"Default Title","offer_id":45984002539758,"sku":"CUC-028","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_8923.jpg?v=1732738616"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/IMG_4122.jpg?v=1732740906","url":"https:\/\/trueloveseeds.sbs\/collections\/katie-jesurun.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}