{"title":"Philadelphia Stories Collection","description":"\u003cp\u003e\u003cstrong\u003eIn 2023, the Philadelphia Museum of Art invited Truelove Seeds to take part in their Community Spotlight initiative. \u003c\/strong\u003eWe in turn invited four Philadelphia-based community gardens and farms be a part of a storytelling project featuring their beloved food crops. \u003c\/p\u003e\n\u003cp\u003eWith the support of the Philadelphia Museum of Art and Truelove Seeds, each group selected and collaborated with artists from within their community to help visually tell the stories of their ancestral crops and why they are so important. At an unveiling event in La Villa Africana \u003cspan data-mce-fragment=\"1\"\u003eColobó, \u003c\/span\u003ewe gathered to unveil the art (now featured on our Truelove Seeds packets), share food, stories, music, and tour the beautiful gardens.\u003c\/p\u003e\n\u003cp\u003eBelow are the seed keepers, their artists, and the seed stories they told. Scroll further for links to their posters and seeds. \u003c\/p\u003e\n\u003cp\u003e \u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/Owen_Iris_Shivon_480x480.jpg?v=1706298685\" alt=\"Iris Brown presenting art by Celso González\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/Owen_Iris_Shivon_480x480.jpg?v=1706298685\"\u003e\u003c\/p\u003e\n\u003cp\u003eIris Brown (center) of Villa Africana Colobó presents Recao, Gandules, and Ají Dulce as depicted by Puerto Rican artist Celso González. In the image, she is holding a pot of Arroz con Gandules, beside her mother and grandmother. Owen Taylor of Truelove Seeds and Shivon Love of Philadelphia Museum of Art are holding the posters.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Minh Tran, Thao Tran, and Amanda Chan of VietLead presenting Bitter Melon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/VietLead_480x480.jpg?v=1706298685\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/VietLead_480x480.jpg?v=1706298685\"\u003e\u003c\/p\u003e\n\u003cp\u003eMinh Tran, Thao Tran, and Amanda Chan of VietLead with Smooth Bitter Melon, which was hand-carved and printed by Thao. \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Omar Buenaventura, Maria Dumlao, Bitter Kalli, and Nicky Uy with Siling Labuyo Pepper\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/Bahay215_Bitter_Maria_480x480.jpg?v=1706298685\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/Bahay215_Bitter_Maria_480x480.jpg?v=1706298685\"\u003e\u003c\/p\u003e\n\u003cp\u003eNicky Uy and Omar Buenaventura of Bahay215 invited seed grower Bitter Kalli of Star Apple Farm (center right) and artist Maria Dumlao (holding poster) to illustrate the importance and joy of Siling Labuyo pepper from the Philippines.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/Naw_Doh_Shira_Ect_Eh_Nay_480x480.jpg?v=1706298685\" alt=\"Naw Doh, Shira Walinsky, and Eh Nay with Chin Baung\"\u003e\u003c\/p\u003e\n\u003cp\u003eNaw Doh of Novick Urban Farm with artists Eh Nay Htoo and Shira Walinsky lifted up the story of Chin Baung (Burmese Roselle). \u003c\/p\u003e\n\u003cp\u003e For other community projects we are involved with, see our \u003ca href=\"https:\/\/trueloveseeds.sbs\/pages\/community-work\"\u003eCommunity Work page.\u003c\/a\u003e Learn more about the Philadelphia Museum of Art's \u003ca href=\"https:\/\/philamuseum.org\/learn\/community-engagement\"\u003eCommunity Spotlight Initiative here.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003ePosters and Seeds from the Philadelphia Museum of Art Community Spotlight Initiative: \u003c\/h2\u003e\n\u003col\u003e\u003c\/ol\u003e","products":[{"product_id":"smooth-bitter-melon-1","title":"Smooth Bitter Melon","description":"\u003cp\u003eMướp đắng, or Bittermelon, is one of our most important medicinal foods packed full of nutrition and ancestral magic. It is a staple in Southeast\/South Asian cuisine and has its roots in Africa. In our garden, we grow a long smooth variety and a smaller spiky kind. We do not isolate the different varieties far enough to prevent cross-pollination - we are OK with this as it creates our own Resilient Roots bittermelon. These were taken from our long, smooth ones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 13-15\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 100% on 03\/02\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow outdoors after the last threat of frost has passed, or get a head start and sow indoors a couple weeks beforehand. For better germination, soak seeds overnight before planting. The plant will use as much trellising as you give it!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSeeds are ripe when the fruits turn a fiery orange-red. If you wait too long to harvest, they will pop open and drop their seeds, which are covered in a sweet, red gel. Remove the seed coat and dry the seeds in a well ventilated place away from direct sunlight. I have found that smooshing the seeds in a cloth bag will help remove the seed coat more efficiently.\u003c\/p\u003e","brand":"Truelove Seeds","offers":[{"title":"Default Title","offer_id":3357360848936,"sku":"MOM-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Photo_Dec_19_5_25_55_PM.jpg?v=1571609433"},{"product_id":"aji-dulce-seasoning-pepper","title":"Ají Dulce (Seasoning Pepper)","description":"\u003cp\u003eSweet, smoky seasoning pepper especially popular in Puerto Rico, Venezuela, and throughout Latin America and the Caribbean. This is a mild habanero without the heat. Ají is an important ingredient in Puerto Rican sofrito (sauce), but is also eaten in salsas, salads, and roasted. For a sharper flavor, use the green fruits, and for softer flavors, use them when ripened red. \u003c\/p\u003e\n\u003cp\u003eSearch terms: Aji Dulce, Ajicito, Aji Gustoso, Cachucha, Sweet Pepper, Seasoning Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-110\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 91% on 6\/10\/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 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. These abundant plants may have to be staked.\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, fiery-orange. Cut the fruit, 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. Consider wearing gloves for your protection! 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":"Bright Spot Farm","offers":[{"title":"Default Title","offer_id":21393902862416,"sku":"CAP-013","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Aji_Dulce.jpg?v=1671140490"},{"product_id":"northern-adapted-pigeon-peas-gandules","title":"Northern Adapted Pigeon Peas (Gandules)","description":"\u003cp\u003eFrom our friends at \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/east-new-york-farms\"\u003eEast New York Farms!\u003c\/a\u003e:\u003c\/p\u003e\n\u003cp\u003ePigeon peas, called \"Gandules\" in Spanish and \"Gungo peas\" in Jamaica, are a staple food in the Caribbean community in East New York. In our neighborhood, gardeners and other community folks have shared with us that they normally harvest the peas at the shelling stage and cook them with rice and coconut milk, or add the peas to hearty soups and stews which may include some combination of pumpkin, cooked greens like callaloo or malabar spinach, dumplings, and fresh coconut among other ingredients. Some folks even use the leaves of the plant to make tea! In the tropics, they are typically harvested right around the holiday season, and multiple folks have told us some variation of, \"it wouldn't be Christmas without gungo peas!\".\u003c\/p\u003e\n\u003cp\u003eThey have a high nutritional value and are easy to grow, being drought resistant and not requiring pest control. They can be grown on marginal land. Pigeon peas are grown in tropical and sub-tropical areas throughout the world. Although India is the top producer (where it's called \"toor dal\" or \"arhar dal\"), they are also grown in Africa, Southeast Asia, and Central America. In the tropics, the plant is a short-lived perennial.\u003c\/p\u003e\n\u003cp\u003eBecause pigeon peas grown in the tropics require long nights to trigger flowering, they typically do not mature in our northern latitude\/climate until late in the season and cannot set seed before frost. Dr. Sharad Phatak, of the University of Georgia-Tifton, developed pigeon pea varieties that are not as day length sensitive and can begin flowering and setting seed earlier in the season. This variety is one of the two varieties Dr. Phatak gave to East New York Farms via Mohammad Faroze, a former staff at Cornell Cooperative Extension. We've grown these seeds out for several years at East New York Farms with good luck.\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 15\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e93% on 04\/17\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlants can be direct sown around or shortly after last frost (end of May or early June in Brooklyn) or sown in the greenhouse 4-6 weeks earlier and transplanted after last frost. We use 1-2' spacing in row, in rows that are 2' apart. Plants grow slowly but eventually reach around 4' tall! They form a main stem that is woody and sturdy, not requiring trellising or support. In Brooklyn, our plants began flowering in late summer and we harvested pods incrementally as they turned brown and dry throughout September and October. If you want to harvest for fresh eating, you can harvest the pods when they are green and plump, though you may want to let some early pods mature for seeds to select for early maturity.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest seeds when pods have dried and turned crispy brown. Watch for caterpillars that eat through the seed pods, consuming the seeds. When the pods are fully dried, shell the seeds and allow them to dry further in a ventilated, dry, dark room.\u003c\/p\u003e","brand":"East New York Farms!","offers":[{"title":"Default Title","offer_id":32274538463367,"sku":"LEG-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_1307.jpg?v=1580266005"},{"product_id":"recao-culantro","title":"Recao (Culantro)","description":"\u003cp\u003eThis saw-toothed, low-growing, pungent, green herb is native to Mexico, the Caribbean, Central, and South America. We first learned about it from Puerto Rican and Dominican friends who call it Recao and for whom it is an essential part of their family Sofrito recipes. In Trinidad, it is known as Chado Beni, and it is also used extensively in Southeast Asia. For many years, because of the difficulty germinating this plant, we have bought seedlings from Vietnamese grocery stores where it is called Ngò Gai. In English, it is called Culantro (which sounds like the milder and similarly flavored Cilantro, but is different as you can see here). We have been experimenting for several years with seed production of this plant, which would really prefer to be growing in a more tropical climate. The last couple years we've grown it successfully in the shade of our Moringa trees and Upland Rice polycultures.\u003c\/p\u003e\n\u003cp\u003eOur recao informant and former Truelove Seeds apprentice Grimaldi Baez, who is admittedly NOT a mixologist, tinctures the leaves and makes a gin and tonic with them as if they were bitters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90\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 93% on 02\/04\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePrefers nutrient-rich, well-drained soil, and partial shade. This is a difficult seed to germinate and it is difficult to keep it from bolting early (sending up flower spikes). We start our seeds indoors patted down on the surface of our potting soil 8-12 weeks before the last frost - we do not cover the seeds. We keep ours moist (but not too wet) and warm (a heat mat helps), allowing up to 25 days for germination. To keep them moist, we sit our pots in a tray of 1\" water so they never dry out. You can try direct sowing when the soil of your garden warms up in spring and summer and keep moist to delay bolting. If transplanting seedlings, try not to disturb their roots. We grow ours successfully underneath and in the shadow of larger, bushy plants such as Pigeon Peas. Cut the rosette at the base before flowering, or harvest individual leaves.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWhen the plant bolts, it will send up green flower clusters from its central stem. Seeds will turn brown\/black when mature. You can grab all the seeds at once and crumble them into a harvest container.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":37670690881694,"sku":"HERB-052","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Recao_Culantro.jpg?v=1613608482"},{"product_id":"chin-baung-burmese-roselle-leaf","title":"Chin Baung (Burmese Roselle Leaf)","description":"\u003cp\u003eThis is the special variety of roselle that is grown for its leaf and used in Burmese cooking for Chin Baung Kyaw, or fried sour leaf. Our friends at Novick Urban Farm in South Philadelphia are refugees and immigrants from the Karen state in the mountains of Burma\/Myanmar, and they grow this variety now each year for their special dishes. After first trying to substitute spinach, and then trying various types of roselle leaves, finally, they found just the right one, which originated in their homeland. They shared this seed with us, and we sent it to our friends at Frog Song Organics in Florida who were able to regenerate the seed in their extra long growing season.\u003c\/p\u003e\n\u003cp\u003ePrimary photo by Adam Forbes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 42-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 87% on 05\/5\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 4-6 weeks before last frost in order to get a head start on the season. Plant in loose soil and keep well watered. Harvest individual leaves as soon as the plant reaches 18” tall and leave at least a few inches of stem on the plant. Harvest every 4 weeks or so to allow the plant to regrow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eRoselle seeds are harvested when the flower has faded and dried, usually after at least 10 days from first blooming. You should find dried seeds inside the dried calyx. Snip the stem with scissors, remove the seed pod, loosen the seeds, and allow them to dry completely before storage.\u003c\/p\u003e","brand":"Frog Song Organics","offers":[{"title":"Default Title","offer_id":39317136146590,"sku":"MALV-005","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_3061f9db-f80f-49de-a3b0-aacf77c5e15f.jpg?v=1634776778"},{"product_id":"siling-labuyo-pepper","title":"Siling Labuyo Pepper","description":"\u003cp\u003eThis small, spicy, bright red pepper, that is also eaten semi-ripe or green, is often used to make \u003cem\u003esawsawan\u003c\/em\u003e—dipping sauces made with different combinations of vinegar, herbs, peppers, onion, garlic, and other spices. The leaves of the siling labuyo plant are also used in various Filipino dishes, including the soup dish chicken tinola. Siling labuyo is becoming increasingly difficult to find in the Philippines, as imported crops continue to dominate the culinary landscape. In 2014, it was added to the \u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/siling-labuyo-2\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eSlow Food Foundation's Ark of Taste\u003c\/a\u003e, a global catalog of at-risk and endangered heritage foods of importance to their communities. Siling labuyo is used as a medicinal plant in some Filipino healing traditions, treating conditions such as arthritis and toothache. While \u003cem\u003esiling labuyo\u003c\/em\u003e (translated to \"wild pepper\") is the Tagalog name of the plant, it has many other names in indigenous Filipino languages, including \u003cem\u003esiling kolikot\u003c\/em\u003e in the Visayan language, \u003cem\u003erimorimo\u003c\/em\u003e in Bicolano, and \u003cem\u003epaktin\u003c\/em\u003e in Ifugao.\u003c\/p\u003e\n\u003cp\u003eThese siling labuyo seeds come from seed keeper and artist Nicky Uy, whose mother has been cultivating them in the Philippines. \u003ca href=\"https:\/\/www.instagram.com\/p\/ClwcLpJpKE3\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eNicky and her partner Omar Buenaventura have been growing the plant in Philadelphia for several years\u003c\/a\u003e, often sharing seeds and peppers with their communities. In 2022, Nicky and Omar gave seeds to Bitter Kalli of Star Apple Farm, who grew and harvested them for Truelove. Nicky says:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"Siling Labuyo and its fruit have made us feel connected to so many. To my mom who thought to save it for me. To others in diaspora and in the motherland who respond lovingly whenever we post about siling labuyo. I can post a small dish of suka (vinegar) with chopped up chilis and know that someone out there can look at the picture and connect with it.\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003eTo me, it tastes like the sweet sourness of coconut vinegar that's had fresh garlic and sili marinating in it, with the bracing hotness of pepper that hits the nose first with its breath. Siling labuyo is what I associate 'anghang' (hot spiciness) with.\"\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 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 01\/29\/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 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":"Star Apple Farm","offers":[{"title":"Default Title","offer_id":44129342095598,"sku":"CAP-036","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/SilingLabuyoPepper_1_edsmsq.jpg?v=1681743540"},{"product_id":"philadelphia-stories-collection-chin-baung-burmese-roselle-leaf-poster","title":"Philadelphia Stories Collection: Chin Baung (Burmese Roselle Leaf) *POSTER*","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis illustration is part of the Philadelphia Museum of Art's \u003ca href=\"https:\/\/philamuseum.org\/learn\/community-engagement\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCommunity Spotlight\u003c\/a\u003e initiative.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/chin-baung-burmese-roselle-leaf\"\u003eChin Baung (Burmese Roselle Leaf)\u003c\/a\u003e poster on glossy paper.\u003c\/p\u003e\n\u003cp\u003eSize: 11\" x 17\"\u003cbr\u003eWeight: 100lb\u003c\/p\u003e\n\u003cp\u003ePrinted in Philadelphia by \u003ca href=\"https:\/\/fireballprinting.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFireball Printing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note:\u003c\/span\u003e\u003cstrong\u003e Posters are shipped separately from seeds\u003c\/strong\u003e\u003cspan\u003e, in mailing tubes ($3.00 will be added to your shipping fee). For international orders, please contact us about shipping costs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds and frame not included.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eARTISTS:\u003c\/h3\u003e\n\u003cp\u003e(Chin Baung) Eh Nay Htoo is a Karen artist attending Furness High School. He loves the Roselle leaf fried and in country style soup.\u003c\/p\u003e\n\u003cp\u003e(Peh Gay Lay portrait) \u003ca href=\"https:\/\/www.shirawalinsky.net\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eShira Walinsky\u003c\/a\u003e is an artist and teacher living in Philly. She has worked with the Karen community since 2012 with the Southeast By Southeast project.\u003c\/p\u003e\n\u003ch3\u003eAbout the Seed:\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/chin-baung-burmese-roselle-leaf\"\u003eRoselle\u003c\/a\u003e is grown in Southeast Asia during monsoon season. The Karen people of Burma love this plant and call it Besidoh or Chin Baung. Many Karen refugees (including Naw Doh, Hser Ku, Shwe Chit, and Wah Paw) and farm manager Clara Varadi-True work at Novick Farm in South Philly: \"We use every part of the plant, and especially the leaves for frying and soup. We cook the fruit and make jelly. It's good for your health!\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/chin-baung-burmese-roselle-leaf\"\u003eBuy the seeds here.\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":44287586042094,"sku":"PRNT-011","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/11x17vert_2023-08_artpacketposter_ChinBaung_v4_RGBcr.jpg?v=1692120192"},{"product_id":"philadelphia-stories-collection-aji-dulce-seasoning-pepper-poster","title":"Philadelphia Stories Collection: Ají Dulce (Seasoning Pepper) *POSTER*","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis illustration is part of the Philadelphia Museum of Art's \u003ca href=\"https:\/\/philamuseum.org\/learn\/community-engagement\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCommunity Spotlight\u003c\/a\u003e initiative.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/aji-dulce-seasoning-pepper\"\u003eAjí Dulce (Seasoning Pepper)\u003c\/a\u003e poster on glossy paper.\u003c\/p\u003e\n\u003cp\u003eSize: 11\" x 17\"\u003cbr\u003eWeight: 100lb\u003c\/p\u003e\n\u003cp\u003ePrinted in Philadelphia by \u003ca href=\"https:\/\/fireballprinting.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFireball Printing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003ePlease note:\u003cstrong\u003e Posters are shipped separately from seeds\u003c\/strong\u003e, in mailing tubes ($3.00 will be added to your shipping fee). For international orders, please contact us about shipping costs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds and frame not included.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eARTIST:\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/celsoart\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCelso González\u003c\/a\u003e’s art is reflective and introspective and it honors his Loiceño and Rio Grande roots, where some of the magic that abounds in his compositions germinates. For this project Celso portrayed Iris Brown of Villa Africána Colobó in Norris Square, Philadelphia with her mother, Wencesla Hernández, and her grandmother, Monserrate Rivera, holding a pot of arroz con gandules.\u003c\/p\u003e\n\u003ch3\u003eAbout the Seed:\u003c\/h3\u003e\n\u003cp\u003eSweet, smoky seasoning pepper especially popular in Puerto Rico, Venezuela, and throughout Latin America and the Caribbean. This is a mild habanero without the heat. Ají is an important ingredient in Puerto Rican sofrito (sauce), but is also eaten in salsas, salads, and roasted. For a sharper flavor, use the green fruits, and for softer flavors, use them when ripened red.\u003c\/p\u003e\n\u003cp\u003e\"El ají dulce es esencial para nuestro sofrito!!\" –Iris Brown\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/aji-dulce-seasoning-pepper\"\u003eBuy the seeds here.\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":44312750489838,"sku":"PRNT-010","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/11x17vert_2023-08_artpacketposter_AjiDulce_v5_RGBcr.jpg?v=1693945630"},{"product_id":"philadelphia-stories-collection-northern-adapted-pigeon-peas-gandules-poster","title":"Philadelphia Stories Collection: Northern Adapted Pigeon Peas (Gandules) *POSTER*","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis illustration is part of the Philadelphia Museum of Art's \u003ca href=\"https:\/\/philamuseum.org\/learn\/community-engagement\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCommunity Spotlight\u003c\/a\u003e initiative.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/northern-adapted-pigeon-peas-gandules\"\u003eNorthern Adapted Pigeon Peas (Gandules)\u003c\/a\u003e poster on glossy paper.\u003c\/p\u003e\n\u003cp\u003eSize: 11\" x 17\"\u003cbr\u003eWeight: 100lb\u003c\/p\u003e\n\u003cp\u003ePrinted in Philadelphia by \u003ca href=\"https:\/\/fireballprinting.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFireball Printing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note:\u003c\/span\u003e\u003cstrong\u003e Posters are shipped separately from seeds\u003c\/strong\u003e\u003cspan\u003e, in mailing tubes ($3.00 will be added to your shipping fee). For international orders, please contact us about shipping costs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds and frame not included.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eARTIST:\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/celsoart\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCelso González\u003c\/a\u003e's art is reflective and introspective and it honors his Loiceño and Rio Grande roots, where some of the magic that abounds in his compositions germinates. For this project Celso portrayed Iris Brown of Villa Africána Colobó in Norris Square, Philadelphia with her mother, Wencesla Hernández, and her grandmother, Monserrate Rivera, holding a pot of arroz con gandules.\u003c\/p\u003e\n\u003ch3\u003eAbout the Seed:\u003c\/h3\u003e\n\u003cp\u003ePigeon peas, called \"Gandules\" in Spanish and \"Gungo peas\" in Jamaica, are a staple food in the Caribbean community in East New York. In our neighborhood, gardeners and other community folks have shared with us that they normally harvest the peas at the shelling stage and cook them with rice and coconut milk, or add the peas to hearty soups and stews which may include some combination of pumpkin, cooked greens like callaloo or malabar spinach, dumplings, and fresh coconut among other ingredients. Some folks even use the leaves of the plant to make tea! In the tropics, they are typically harvested right around the holiday season, and multiple folks have told us some variation of, \"it wouldn't be Christmas without gungo peas!\".\u003c\/p\u003e\n\u003cp\u003eThey have a high nutritional value and are easy to grow, being drought resistant and not requiring pest control. They can be grown on marginal land. Pigeon peas are grown in tropical and sub-tropical areas throughout the world. Although India is the top producer (where it's called \"toor dal\" or \"arhar dal\"), they are also grown in Africa, Southeast Asia, and Central America. In the tropics, the plant is a short-lived perennial.\u003c\/p\u003e\n\u003cp\u003eBecause pigeon peas grown in the tropics require long nights to trigger flowering, they typically do not mature in our northern latitude\/climate until late in the season and cannot set seed before frost. Dr. Sharad Phatak, of the University of Georgia-Tifton, developed pigeon pea varieties that are not as day length sensitive and can begin flowering and setting seed earlier in the season. This variety is one of the two varieties Dr. Phatak gave to East New York Farms via Mohammad Faroze, a former staff at Cornell Cooperative Extension. We've grown these seeds out for several years at East New York Farms with good luck.\u003c\/p\u003e\n\u003cp\u003e\"Nuestras celebraciones sin arroz con gandules, no están completas!!\" –Iris Brown\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/northern-adapted-pigeon-peas-gandules\"\u003eBuy the seeds here.\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":44312783913198,"sku":"PRNT-012","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/11x17vert_2023-08_artpacketposter_Gandules_v2_RGBcr.jpg?v=1693946890"},{"product_id":"philadelphia-stories-collection-recao-culantro-poster","title":"Philadelphia Stories Collection: Recao (Culantro) *POSTER*","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis illustration is part of the Philadelphia Museum of Art's \u003ca href=\"https:\/\/philamuseum.org\/learn\/community-engagement\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCommunity Spotlight\u003c\/a\u003e initiative.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/recao-culantro\"\u003eRecao (Culantro)\u003c\/a\u003e poster on glossy paper.\u003c\/p\u003e\n\u003cp\u003eSize: 11\" x 17\"\u003cbr\u003eWeight: 100lb\u003c\/p\u003e\n\u003cp\u003ePrinted in Philadelphia by \u003ca href=\"https:\/\/fireballprinting.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFireball Printing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note:\u003c\/span\u003e\u003cstrong\u003e Posters are shipped separately from seeds\u003c\/strong\u003e\u003cspan\u003e, in mailing tubes ($3.00 will be added to your shipping fee). For international orders, please contact us about shipping costs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds and frame not included.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eARTIST:\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/celsoart\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCelso González\u003c\/a\u003e's art is reflective and introspective and it honors his Loiceño and Rio Grande roots, where some of the magic that abounds in his compositions germinates. For this project Celso portrayed Iris Brown of Villa Africána Colobó in Norris Square, Philadelphia with her mother, Wencesla Hernández, and her grandmother, Monserrate Rivera, holding a pot of arroz con gandules.\u003c\/p\u003e\n\u003ch3\u003eAbout the Seed:\u003c\/h3\u003e\n\u003cp\u003eThis saw-toothed, low-growing, pungent, green herb is native to Mexico, the Caribbean, Central, and South America. We first learned about it from Puerto Rican and Dominican friends who call it Recao and for whom it is an essential part of their family Sofrito recipes. In Trinidad, it is known as Chado Beni, and it is also used extensively in Southeast Asia. For many years, because of the difficulty germinating this plant, we have bought seedlings from Vietnamese grocery stores where it is called Ngò Gai. In English, it is called Culantro (which sounds like the milder and similarly flavored Cilantro, but is different as you can see here). We have been experimenting for several years with seed production of this plant, which would really prefer to be growing in a more tropical climate. The last couple years we've grown it successfully in the shade of our Moringa trees and Upland Rice polycultures.\u003c\/p\u003e\n\u003cp\u003eOur recao informant and former Truelove Seeds apprentice Grimaldi Baez, who is admittedly NOT a mixologist, tinctures the leaves and makes a gin and tonic with them as if they were bitters.\u003c\/p\u003e\n\u003cp\u003e\"El culantro es indispensable para los Boricuas!!\" –Iris Brown\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/recao-culantro\"\u003eBuy the seeds here.\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":44312834769134,"sku":"PRNT-013","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/11x17vert_2023-08_artpacketposter_Recao_v3_RGBcr.jpg?v=1693948244"},{"product_id":"philadelphia-stories-collection-siling-labuyo-pepper-poster","title":"Philadelphia Stories Collection: Siling Labuyo Pepper *POSTER*","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis illustration is part of the Philadelphia Museum of Art's \u003ca href=\"https:\/\/philamuseum.org\/learn\/community-engagement\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCommunity Spotlight\u003c\/a\u003e initiative.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/siling-labuyo-pepper\"\u003eSiling Labuyo Pepper\u003c\/a\u003e poster on glossy paper.\u003c\/p\u003e\n\u003cp\u003eSize: 11\" x 17\"\u003cbr\u003eWeight: 100lb\u003c\/p\u003e\n\u003cp\u003ePrinted in Philadelphia by \u003ca href=\"https:\/\/fireballprinting.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFireball Printing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note:\u003c\/span\u003e\u003cstrong\u003e Posters are shipped separately from seeds\u003c\/strong\u003e\u003cspan\u003e, in mailing tubes ($3.00 will be added to your shipping fee). For international orders, please contact us about shipping costs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds and frame not included.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eARTIST:\u003c\/h3\u003e\n\u003cp\u003eMaria Dumlao works with combined media, including film, video, animation, sound, photography, embroidery and installation. Her work explores individual and collective history as mediated experience. Born in the Philippines, Maria immigrated to the US mainland, where she currently lives and works in the traditional territory of the Lenni-Lenape (Philadelphia area).\u003c\/p\u003e\n\u003ch3\u003eAbout the Seed:\u003c\/h3\u003e\n\u003cp\u003eThis small, spicy, bright red pepper, that is also eaten semi-ripe or green, is often used to make \u003cem\u003esawsawan\u003c\/em\u003e—dipping sauces made with different combinations of vinegar, herbs, peppers, onion, garlic, and other spices. The leaves of the siling labuyo plant are also used in various Filipino dishes, including the soup dish chicken tinola. Siling labuyo is becoming increasingly difficult to find in the Philippines, as imported crops continue to dominate the culinary landscape. In 2014, it was added to the \u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/siling-labuyo-2\/\"\u003eSlow Food Foundation's Ark of Taste\u003c\/a\u003e, a global catalog of at-risk and endangered heritage foods of importance to their communities. Siling labuyo is used as a medicinal plant in some Filipino healing traditions, treating conditions such as arthritis and toothache. While \u003cem\u003esiling labuyo\u003c\/em\u003e (translated to \"wild pepper\") is the Tagalog name of the plant, it has many other names in indigenous Filipino languages, including \u003cem\u003esiling kolikot\u003c\/em\u003e in the Visayan language, \u003cem\u003erimorimo\u003c\/em\u003e in Bicolano, and \u003cem\u003epaktin\u003c\/em\u003e in Ifugao.\u003c\/p\u003e\n\u003cp\u003eThese siling labuyo seeds come from seed keeper and artist Nicky Uy, whose mother has been cultivating them in the Philippines. \u003ca href=\"https:\/\/www.instagram.com\/p\/ClwcLpJpKE3\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eNicky and her partner Omar Buenaventura have been growing the plant in Philadelphia for several years\u003c\/a\u003e, often sharing seeds and peppers with their communities. In 2022, Nicky and Omar gave seeds to Bitter Kalli of \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/star-apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eStar Apple Farm\u003c\/a\u003e, who grew and harvested them for Truelove. Nicky says:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"Siling Labuyo and its fruit have made us feel connected to so many. To my mom who thought to save it for me. To others in diaspora and in the motherland who respond lovingly whenever we post about siling labuyo. I can post a small dish of suka (vinegar) with chopped up chilis and know that someone out there can look at the picture and connect with it.\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"To me, it tastes like the sweet sourness of coconut vinegar that's had fresh garlic and sili marinating in it, with the bracing hotness of pepper that hits the nose first with its breath. Siling labuyo is what I associate 'anghang' (hot spiciness) with.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/siling-labuyo-pepper\"\u003eBuy the seeds here.\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":44312845254894,"sku":"PRNT-014","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/11x17vert_2023-08_artpacketposter_SilingLabuyo_v3_RGBcr.jpg?v=1693949064"},{"product_id":"philadelphia-stories-collection-smooth-bitter-melon-poster","title":"Philadelphia Stories Collection: Smooth Bitter Melon *POSTER*","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis illustration is part of the Philadelphia Museum of Art's \u003ca href=\"https:\/\/philamuseum.org\/learn\/community-engagement\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCommunity Spotlight\u003c\/a\u003e initiative.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/smooth-bitter-melon-1\"\u003eSmooth Bitter Melon\u003c\/a\u003e poster on glossy paper.\u003c\/p\u003e\n\u003cp\u003eSize: 11\" x 17\"\u003cbr\u003eWeight: 100lb\u003c\/p\u003e\n\u003cp\u003ePrinted in Philadelphia by \u003ca href=\"https:\/\/fireballprinting.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFireball Printing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note:\u003c\/span\u003e\u003cstrong\u003e Posters are shipped separately from seeds\u003c\/strong\u003e\u003cspan\u003e, in mailing tubes ($3.00 will be added to your shipping fee). For international orders, please contact us about shipping costs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds and frame not included.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eARTIST:\u003c\/h3\u003e\n\u003cp\u003eThao Tran is a member of the Resilient Roots Farm team, and worked collaboratively with coworkers and youth to dream up and create this representation of this important plant ancestor!\u003c\/p\u003e\n\u003ch3\u003eAbout the Seed:\u003c\/h3\u003e\n\u003cp\u003eBittermelon, or mướp đắng\/khổ qua, are powerful plants from Africa that became important in many Asian heritages. One of their names in Viet means \"the hard times are past.\" They are often eaten at Lunar New Year in Viet homes to say, \"we made it and we're here for the good things to come.\" They also represent the dynamic relationships within our refugee and immigrant families, both bitter and nourishing.\u003c\/p\u003e\n\u003cp\u003eOurs is a medium-sized, smooth-skin variety that has cross-pollinated with other varieties our elders grew over the years! Great stuffed, stir-fried, or made into soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/smooth-bitter-melon-1\"\u003eBuy the seeds here.\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":44312857673966,"sku":"PRNT-015","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/11x17vert_2023-08_artpacketposter_SmoothBitterMelon_v3_RGBcr.jpg?v=1693949468"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/Owen_Iris_Shivon.jpg?v=1706302622","url":"https:\/\/trueloveseeds.sbs\/collections\/philadelphia-stories.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}