{"title":"Katie Ruppel","description":"\u003cp\u003eI was first introduced to seed saving as a school garden educator when I had the opportunity to take a course with Rowen White and K Greene through Native Seeds\/SEARCH. I'm a founding member of the Martha's Vineyard Community Seed Library and continue to help maintain and grow out the collection and host quarterly workshops and seed\/seedling swaps. Growing, collecting, processing and trading seeds with others is how I feel most human. It was Truelove that sparked my interest in growing ancestral crops. I grew up celebrating my Greek heritage with food, dance and community, so I feel very connected to growing Greek food crops especially as I accept the parts of our culture my ancestors wanted or needed to forget. Seeds feel like a way to explore those missing parts of myself - they make me feel like I belong. My hope is for the seeds I grow to find the people who want to belong, too.\u003c\/p\u003e\n\u003cdiv class=\"SGSpiceGallery\" id=\"SGSpiceGallery10788\"\u003e\u003c\/div\u003e","products":[{"product_id":"elinitsa-okra-greece","title":"Elinitsa Okra (Greece)","description":"\u003cp\u003eThese spineless green okra grow on incredibly productive plants. They are named for the ancient remote Village in Greece that they come from. They are a long-standing heirloom which has been grown in this village for more than 100 years.\u003c\/p\u003e\n\u003cp\u003eThe plants grow large during the season but begin producing early on. These okra are best picked small as this is the traditional way they are used in Greek dishes. The plants are easier to pick than other commonly found okra varieties in the USA as they are more compact and have less itchy leaves and stems. The okra pods are very tender with a mild unique flavor that fits well in many dishes. They continue to produce heavily throughout the season and out produce other okra varieties around.\u003c\/p\u003e\n\u003cp\u003eElinitsa is a small mountainous village in the Peloponnese section of Greece. Residents of this lush area fled during wars with Turkey as well as extreme poverty and attacks during World War 2. Most resettled in the USA, Australia, or Athens. A small group of families remained in the village during the 1900's and continued to farm terraces and small field scattered amongst the hills. They have preserved local culture through food, annual festivals, \u003cem\u003epanagiri\u003c\/em\u003e, and collective work. Wildfires in the 1990s caused another major disturbance to Elinitsa. Villagers worked together to rebuild and preserve a small ancient town center and museum.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/adam-forbes\"\u003eAdam Forbes\u003c\/a\u003e, who is one of our growers for this variety, has ancestral roots in this village. Only about 15 people remain and 95-year-old Giorgios is one of the last farmers in Elinitsa. Giorgios is the seed keeper who has preserved this variety for his entire adult life and he was kind enough to pass on a few seeds to Adam. Giorgios was thrilled to share these seeds and he hopes their story and cultural diversity is preserved. He uses these okra in \u003cem\u003eBamia Laderes\u003c\/em\u003e (okra tomato stew), baked okra and tomatoes, \u003cem\u003ebriam\u003c\/em\u003e (a traditional Greek summer vegetable dish) as well as in other soups and stews. Giorgios remembers these okra first being given to his father by his grandfather and has been a favorite of the village for generations. They have produced will in zone 6\/7 in the USA as well.\u003c\/p\u003e\n\u003cp\u003eSecond photo by grower Katie Ruppel shows her Greek auntie, \u003cspan\u003eTheia Rina, who grows Elinitsa Okra in her Texas garden.\u003c\/span\u003e\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 35\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 01\/27\/2023\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds of this heat-loving plant indoors 2-3 weeks before transplanting, which should happen several weeks after the last frost, or when soil temperatures stay above 65 degrees Fahrenheit. Soak seeds overnight for quicker germination, and plant 3\/4\" deep. Space 18\" in rows 12-18\" apart. Beds should be at least 3' apart as plants tend to bush out widely. Okra likes fertile, well-drained soil with added compost.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eOkra is insect pollinated. Isolate different okra varieties by at least 1\/8th of a mile (or up to 1\/2 mile if you are truly concerned about seed purity) to avoid unwanted cross pollination. Allow pods to grow large and turn brown and woody (your neighbors may look at you funny). When you can hear the seeds rattle, harvest the pod and allow it to dry further on trays in the sun in a dry place. Remove seeds and use breath, wind, or fans to remove bits of chaff.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"SGSpiceGallery\" id=\"SGSpiceGallery10147\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Katie Ruppel","offers":[{"title":"Default Title","offer_id":37402965475486,"sku":"OKRA-006","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/bamies.jpg?v=1610572647"},{"product_id":"giant-musselburgh-leeks","title":"Giant Musselburgh Leeks","description":"\u003cp\u003eSometimes called \"Scotch Flag\" leeks, this Scottish heirloom was introduced in the early 1800s, and is traditionally cooked in soup and stews. Check out this recipe for a traditional Scottish favorite, Cock-a-Leekie soup, for inspiration! Cock-a-Leekie soup features chicken, leeks and veg, rice and dried prunes.\u003c\/p\u003e\n\u003cp\u003eThese leeks grow to be huge, with white stalks 2-3\" thick and beautiful, blue-green leaves about 9-15\" long, which whorl out in a fan shape. The flavor is smooth, mild and tender. Leeks are a frost-hardy cool season crop, and this is one of the best winter hardy leek varieties! A late bolting variety, lovely for bunching for market gardens. Hardy through zones 3-11.\u003c\/p\u003e\n\u003cp\u003eOur grower Katie Ruppel says: This leek variety grew the best out of three varieties I trialed in 2019. (I was looking for root strength, drought tolerance, size, and cold hardiness). It overwinters very well, in my zone 7a and I was still harvesting in April with no winter protection for the plants.\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 180\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 04\/24\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eFor spring planting, sow seeds indoors ¼–½\" deep and space 1\" in all directions, 8-10 weeks before last frost. Transplant as soon as soil can be worked in spring. For overwintering, direct sow in late autumn, 2-4 weeks before last frost. Plant in full sun, well-draining soil, and water consistently. Some growers plant leeks in trenches, and mound the soil around the stems several times throughout the season, to blanch leek stalks as they grow and encourage height. Harvest late summer to early fall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBiennial, flowers\/produces seed in second year. After overwintering, the leeks start to bolt in June, flower through July and seeds begin to ripen in August. Seed heads are ready to collect in September when dry. After drying further in paper bags, whack and rub the heads into a bucket to remove the seeds. Spread it all on a baking sheet and carefully use a heavy marble rolling pin to separate the chaff from the seeds. Lastly, winnow the seeds from the chaff.\u003c\/p\u003e","brand":"Katie Ruppel","offers":[{"title":"Default Title","offer_id":43656501559534,"sku":"ALL-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/GiantMusselburghLeeks_1.jpg?v=1666803152"},{"product_id":"chondrokatsari-tomato-greece","title":"Chondrokatsari Tomato (Greece)","description":"\u003cp\u003eChondrokatsari tomatoes are from the Peloponnese region in Greece. They are an indeterminate, fluted variety. They grow to be various sizes, between 3 oz and 10 oz. They live up to their name meaning \"fat and curly\"—they have beautiful curves when cut open. Flavor is rich and a little acidic. They are best for slicing, but the tomato pieces leftover from seed saving also made a lovely sauce.\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 35\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 01\/23\/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.\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 inch 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":"Katie Ruppel","offers":[{"title":"Default Title","offer_id":44129536835822,"sku":"TOM-034","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/ChondrokatsariTomato_Greece__1.jpg?v=1681762991"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/KatieRuppel.jpg?v=1651002510","url":"https:\/\/trueloveseeds.sbs\/collections\/katie-ruppel.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}