{"title":"Roughwood Seed Collection","description":"\u003cp\u003eBefore Truelove Seeds, Truelove co-founder Owen Taylor worked with the Roughwood Seed Collection for four years. We are excited to offer many varieties we received from this historic collection. For a more complete offering, and to support Roughwood Seed Collection directly, please check out their online catalog and website \u003ca href=\"https:\/\/www.seedways.org\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ehere\u003c\/a\u003e. \u003c\/p\u003e\n\u003cp\u003eThe Roughwood Seed Collection, which now comprises about 4000 varieties of heirloom food plants, was begun informally in 1932 by Dr. William Woys Weaver's grandfather, H. Ralph Weaver (1896-1956).\u003c\/p\u003e\n\u003cp\u003eHe discovered the seed collection at the bottom of a freezer many years later and decided to take on the responsibility of growing out the rare and unusual plants his grandfather had accumulated. Since then, he has added thousands of new plants to the collection (and given it the name Roughwood, after his 1805 house in Devon, Pennsylvania).\u003c\/p\u003e\n\u003cp\u003eLearn more about the Roughwood Seed Collection \u003ca href=\"https:\/\/www.seedways.org\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ehere\u003c\/a\u003e. Truelove Seeds is a seperate organization and we do not ship orders place through Roughwood Seed Collection's website.\u003c\/p\u003e","products":[{"product_id":"winterspinat-haldenstein-winter-spinach","title":"Winterspinat Haldenstein (Winter Spinach)","description":"\u003cp\u003eThis winter spinach has large, smooth, nutty, and mild leaves that can be seeded in the fall for an early spring harvest. You can also seed this variety in the spring or late summer. It is named for Haldenstein: the Swiss town where people have been growing this pointy-seeded heirloom since before WWI.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e overwinter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 82% on 10\/01\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eBarely cover and tamp down the seeds directly in the ground. Seed in fall and overwinter in the garden for an early spring harvest. In zone 7 and colder, cover with low tunnels or cold frames during the coldest months. Alternatively, you can sow as soon as the ground can be worked in the spring or in the late summer when nights start to get cooler.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSpinach is wind pollinated, biennial, and dioecious, meaning there are separate male and female plants. This means you should be sure to have both for successful pollination. Male plants eventually release visible pollen when shaken. Allow overwintered plants to flower and then turn brown. Seeds are ready when they are dried out. They will form pointy clusters. Harvest the stalks at this dry stage and allow the plants to further dry in a ventilated place if necessary.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":751842131981,"sku":"AMAR-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/29791733_10216606076847366_4673681715271565312_o.jpg?v=1571609431"},{"product_id":"purple-kingsessing-bean","title":"Purple Kingsessing Bean","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eAlso known as Lenape Blue Bread Beans, these dry beans have a delicious meaty flavor and are used for stews and baking into bread. Six foot vines yield an abundance of purple pods filled with dark purple seeds, with a fair amount of tannish brown off-types. If saving seed for replanting, consider sowing only the purple seeds.\u003c\/p\u003e\n\u003cp\u003eWilliam Woys Weaver was entrusted with these beans when the seed keeper who cared for them in Oklahoma passed away. Many Lenape people now reside in Northern Oklahoma because the U.S. government forced them there in the 1860s. The seed has been brought back to its original land. Kingsessing is derived from the Lenape word \"Chingsessing,\" meaning “a place where there is a meadow.” Originally, this was the name for the land between the Schuylkill River and Cobbs Creek, in what is now West and Southwest Philadelphia, Pennsylvania. These seeds were grown once again in Kingsessing for Truelove Seeds by staff at the historic Bartram's Garden. If you are Lenape, please reach out so we can rematriate these seeds to you free of charge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-95\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 96% on 11\/04\/2025\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. Thin to one plant every four to six inches. Provide a sturdy trellis as the vines can grow six to eight feet tall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. vulgaris\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":753978245133,"sku":"BN-003","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/tumblr_nxvjndSY1E1se7haqo1_1280.jpg?v=1571609431"},{"product_id":"bronze-syrian-lettuce","title":"Bronze Syrian Lettuce","description":"\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOpen-headed green romaine lettuce with a pretty bronze tint and a silver cast. Plants grow 8\" high and 4-6\" in diameter with violet stems, and are very heat tolerant and slow to bolt. Tastes like lettuce! Tastes good! This seed is from Homs, Syria and was donated by the Near East Foundation to the US National Plant Germplasm System in 1949. In 2014, it was shared with \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/trueloveseeds.sbs\/collections\/roughwood\" target=\"_blank\"\u003eRoughwood Seed Collection\u003c\/a\u003e by the Experimental Farm Network, who has a particular interest in preserving crops from parts of the world experiencing farmland loss due to war and natural disaster. Homs is now known as \"the capital of the revolution,\" and has experienced extreme violence against those resisting the Bashar al-Assad regime. We hope to rematriate Syrian seeds to those looking to grow a taste of home, whether in their homeland or from afar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-60\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 81% on 11\/13\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":754150277133,"sku":"LET-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/bronzesyrianlettuce4.jpg?v=1571609431"},{"product_id":"potawatomi-pole-lima-bean","title":"Potawatomi Pole Lima Bean","description":"\u003cp\u003ePotawatomi Pole Lima is from the Potawatomi Nation in Wisconsin, and so it does very well in cooler climates. This gorgeous and highly-productive bean is great for shelling or dried. Try cooking with corn and onions in succotash (a traditional Wampanoag and Mohegan recipe from New England) or stewed as a Southern-style butter bean. The plants have tall 8-10' vines that are truly loaded with pods and resistant to pests and diseases. This seed comes from William Woys Weaver, who received them from Andrew Bucienski of the Potawatomi Nation.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 12\/23\/2025\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 to ten 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 \u003cem\u003eP. lunatus\u003c\/em\u003e 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","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":754507546637,"sku":"BN-005","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/tumblr_oc4nrizJdQ1se7haqo1_1280.jpg?v=1650046347"},{"product_id":"balsam-apple-bitter-melon","title":"Balsam Apple (Bitter Melon)","description":"\u003cp\u003eBalsam Apple is a Bitter Melon relative with tiny pointed fruit that are edible when young and green, but that cause vomiting when ripe and orange. The bright red seed coat is sweet and textured like tapioca. In Cameroon, Sudan, and southern Africa the young fruit and leaves are cooked as a vegetable. This plant (\u003cem\u003eMomordica balsamina\u003c\/em\u003e) has numerous medicinal uses, and in 19th century texts it is described alongside the more common bitter melon (\u003cem\u003eMomordica charantia\u003c\/em\u003e), and both listed as Cerasee, an important healing vegetable in Jamaica. This plant is from tropical Africa and was also introduced to Asia where it is used to treat wounds.\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 12\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 05\/12\/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 Farm","offers":[{"title":"Default Title","offer_id":899361603597,"sku":"MOM-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/balsamappleripefruit.JPG?v=1571609431"},{"product_id":"fish-pepper","title":"Fish Pepper","description":"\u003cp\u003eThe Fish Pepper is an extremely flavorful, productive, and decorative variety that makes an excellent hot sauce. The white unripe fruit were used to flavor seafood dishes in the Black catering community of Baltimore in the late 1800s and early 1900s. The foliage is variegated white and green, as is much of the unripe fruit, which is 2-3\" long and turns from white with green stripes, to orange with brown stripes, and then bright red. The heat is a 3 on a scale from 1-5.\u003c\/p\u003e\n\u003cp\u003eA note on the variegation: We've found that many plants in our Fish Pepper population are less variegated on their leaves and fruits, and we leave these in as they tend to be healthier, stronger, and more productive, improving the long-term health of this population.\u003c\/p\u003e\n\u003cp\u003eHorace Pippin, the now-famed painter, shared this variety (and many others) with H. Ralph Weaver in the early 1940s in exchange for bee-sting therapy. Weaver's grandson (William Woys Weaver) found the seeds in a baby food jar in his grandmother's deep freezer a couple decades later, many years after his grandfather's death, and was able to reintroduce via Seed Savers Exchange. For years, we have been making gallons of delicious fish pepper sauce from the ripe red fruits after deseeding. Soilful City in Washington DC also makes \u003ca href=\"https:\/\/soilfulcitydc.wordpress.com\/soilful-store\/\" title=\"Buy Pippin Sauce\"\u003ePippin Sauce\u003c\/a\u003e from fish peppers grown by black farmers and urban gardeners in the DC and Maryland areas, and now offers their seeds through Truelove Seeds. The fish pepper has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Philadelphia and Baltimore, and is listed in their \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/ark-of-taste\" rel=\"noopener noreferrer\" 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 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 93% on 11\/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 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899364061197,"sku":"CAP-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fishpepperarranged.JPG?v=1571609431"},{"product_id":"landis-winter-lettuce","title":"Landis Winter Lettuce","description":"\u003cp\u003eThis is an extremely winter-hardy butterhead with pleasant, mild, velvety leaves. It is excellent for salads anytime, but especially exciting to have something green and crunchy while snow is still on the ground. Last year, starting on the first day of spring, we sold this variety to Johnny Brenda's kitchen in Philadelphia while they waited for their regular farmers' early lettuce crops to mature. It's a Pennsylvania Dutch selection of the now-extinct late 1700s variety known as White Tennisball. \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/roughwood\" target=\"_blank\"\u003eRoughwood Seed Collection\u003c\/a\u003e acquired this seed in 1994 from renowned Lettuce seed collector Mary Schultz of Monroe, Washington.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e overwinter\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 90% on 12\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers,' which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899365797901,"sku":"LET-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/landiswinterlettuceheads.jpg?v=1571609431"},{"product_id":"mary-reynolds-orange-tomato","title":"Mary Reynold's Orange Tomato","description":"\u003cp\u003eHuge and productive beefsteak tomato with a mango\/persimmon orange color, and a sweet rich flavor. Mary Reynolds lived in Natural Bridge, Virginia, where she saved this variety for so long that the original name is gone. She gave seeds to her neighbor John R. Lewis Jr., who in turn shared them with William Woys Weaver through Seed Savers Exchange in the late 1990s. Now we can all enjoy the juicy, delicious, 12-16oz fruits of her labor. For more information and beautiful descriptions of this variety and 99 others, see William Woys Weaver's \"\u003ca href=\"https:\/\/www.amazon.com\/100-Vegetables-Where-They-Came\/dp\/1565122380\" target=\"_blank\"\u003e100 Vegetables and Where They Come From\u003c\/a\u003e.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 85\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 89% on 12\/16\/2025\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.\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":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":899366584333,"sku":"TOM-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/maryreynolds5.JPG?v=1571609431"},{"product_id":"mikado-tomato","title":"Mikado Tomato","description":"\u003cp\u003eIf I could only grow one type of tomato, this would be it. Reason number one: its large, juicy, raspberry-crimson colored fruits are the most delicious. It is a productive indeterminant variety with beautiful, luscious \"potato\" leaves. This is the original Mikado and was first offered in 1886 under the names Mikado and Turner's Hybrid. According to an 1887 advertisement from Rice’s Box of Choice Vegetables, it was bred in Iowa - and was \"unequaled in fine flavor\" to the point where \"old favorites must take a back seat.\" I agree. Thanks to Dr. William Woys Weaver and his Roughwood Seed Collection for introducing me to my true tomato love. While there are several varieties of Mikado available now, this one predates the distinction between pink, red, yellow, and black, according to Dr. Weaver. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 85 from transplant\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 95% on 05\/01\/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.\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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899366748173,"sku":"TOM-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/mikadoarranged.JPG?v=1571609432"},{"product_id":"petit-marseillais-pepper","title":"Petit Marseillais Pepper","description":"\u003cp\u003ePetit Marseillais is an heirloom sweet pepper from the South of France. With delicate walls, the mildest hint of heat, and the perfect manageable size for adding to a sauté, it is sure to be a favorite. These sunset-orange fruits are about five inches long, two inches wide, and beautifully wrinkled or wavy. The plants are two feet tall and consistently loaded with peppers - you will be giving them away to friends long after you've found 10 ways to eat and preserve them. We freeze about 5 gallons of deseeded Petit Marseillais peppers per year, and use them throughout the winter. We also stuff the fresh peppers with rice, beans, vegetables, and cheese and bake them to perfection.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 07\/14\/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.\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, sunset-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. 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899367075853,"sku":"CAP-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/petitmarseillaisharvest.JPG?v=1571609432"},{"product_id":"plate-de-haiti-tomato","title":"Plate de Haiti Tomato","description":"\u003cp\u003e\u003cstrong\u003ePlease also check out the \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/print-shop\/products\/african-diaspora-collection-seed-packets-and-postcards-regular-size\" title=\"AFRICAN DIASPORA COLLECTION SEED PACKETS AND POSTCARDS\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eAfrican Diaspora Collection Seed Packets and Postcards\u003c\/a\u003e bundle.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProlific, vermilion red, apple-shaped tomato that has been associated with Hispaniola since the 1550s. Right up until frost, this indeterminate tomato produces endless 2-inch fruits that are flavorful when eaten fresh, and even better in sauce. According to William Woys Weaver who shared the seeds with Pentridge Children's Garden, this variety was first documented in Conrad Gessner's Historia Plantarum in 1561. In 1793, the Creole refugees who fled the successful uprising of enslaved people in Haiti brought this tomato with them. Dr. Weaver was able to find this tomato depicted in paintings of that time period made by the Peale family of Philadelphia, well before it became a popular food in North America (see \u003cem\u003eStill Life: Balsam Apples and Vegetables, 1820\u003c\/em\u003e by James Peale). The kids at Pentridge Children's Garden in West Philadelphia explore the history of the Haitian Revolution while growing and eating this tomato. Our packets were illustrated by Jasmine Hamilton, and feature \u003cspan\u003eMarie-Jeanne Lamartiniére of of the revolutionary Haitian soldiers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSoul Fire Farm remits 100% of their proceeds from the sales of their seeds to the Stockbridge Munsee Band of the Mohican Nation.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 86% on 12\/16\/2025\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.\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":"Soul Fire Farm","offers":[{"title":"Default Title","offer_id":899367206925,"sku":"TOM-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Plate_de_Haiti_15_maybe_fave_square.jpg?v=1571609432"},{"product_id":"schimmeig-stoo-stuffing-tomato","title":"Schimmeig Stoo Stuffing Tomato","description":"\u003cp\u003eSchimmeig Stoo is a striped tomato shaped like a bell pepper with a hollow cavern that can be stuffed with salad or with some savory filling, topped with cheese, and baked. The walls hold up, and while somewhat bland, it absorbs flavors and keeps it all together structurally in a gorgeous edible container. Tom Wagner of Tater Mater Seeds named it Striped Cavern in Manx, the language of his mother's father and released it in 1983. Super productive!\u003c\/p\u003e\n\u003cp\u003eAlso known as Striped Cavern, and Get Stuffed Tomato. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75\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 100% on 09\/07\/2022\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.\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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899367403533,"sku":"TOM-003","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/schimmeigstooharvestbowl.jpg?v=1571609432"},{"product_id":"sehsapsing-blue-flint-corn","title":"Sehsapsing (Oklahoma Delaware Blue) Flint Corn","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eSehsapsing or Oklahoma Delaware Blue Flint Corn are breathtaking 7-inch cobs containing 8 rows of blue-black kernels that can be ground for flour, grits, and a traditional cornmeal mush called sapan.\u003c\/p\u003e\n\u003cp\u003eThis corn is also known as Sèhsapsink, Lenape Blue Corn, and Oklahoma Delaware Black Flint and is an important variety to the Lenape people, whose original homeland covers what is now New Jersey, Eastern Pennsylvania, Southern New York, and Northern Delaware.\u003c\/p\u003e\n\u003cp\u003eWilliam Woys Weaver received seeds of this variety in the 1970s from both Gladys Tantaquidgeon (Mohegan medicine woman and ethnographer) and Walton Galinat (a Connecticut Yankee who specialized in native corn). The USDA received seeds of this variety in 1985 from Charles Dean, the husband of Nora Thompson Dean, an Unami Delaware\/Lenape herbalist who dedicated her life to preserving the culture and traditions of her tribe. This variety was brought west to Oklahoma by her maternal line. Her mother was Sarah Wilson Thompson. Many Lenape people moved west over hundreds of years, continually pushed onward by white settlers.\u003c\/p\u003e\n\u003cp\u003eIf you are Lenape, please reach out so we can rematriate these seeds to you free of charge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 04\/29\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eCorn requires warm soil to germinate. Wait a week or two after the last frost and sow seeds directly in the ground. Plant in rows 2-3' apart. For good pollination, it is better to plant at least 3-5 shorter rows next to each other rather than one or two long rows. Sow 1\" deep and thin to every 6-12\" within the row. Keep soil moist until germination. Consider planting successions every few weeks for continual harvest.\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 cobs and kernels to 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899367501837,"sku":"ZEA-001","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Sehsapsing_1.JPG?v=1571609432"},{"product_id":"syrian-pea","title":"Syrian Pea","description":"\u003cp\u003eA tasty and prolific shelling pea that climbs tall with cascading white flowers. It was collected in 1949 in Homs, Syria, which is now the center of resistance to the Bashar al-Assad regime.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65\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 92% on 06\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. sativum\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas 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","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899368747021,"sku":"PEA-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Syrian_Pea.jpg?v=1571609432"},{"product_id":"pois-geant-sans-parchemin-giant-snow-pea","title":"Pois Geant Sans Parchemin (Giant Snow Pea)","description":"\u003cp\u003eA deliciously sweet, gorgeous, and bountiful snow pea with gigantic, thin pods. Harvest when pods are thin and seeds are barely showing, and eat fresh or as a sauteed delicacy. The plants are about 4 feet tall with striking violet and maroon blooms.\u003c\/p\u003e\n\u003cp\u003eThis French heirloom was described by Charles Darwin in his book “The Variation of Animals and Plants under Domestication” in 1868 and by Vilmorin in \"The Vegetable Garden\" in 1885. This particular strain was given to the USDA in 1960 under the name Mangetout Carouby, and later given to William Woys Weaver by Will Bonsall. Both curate historically important seed collections and have inspired countless others to follow in their footsteps.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 65\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 88% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. sativum\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas 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","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3016831631400,"sku":"PEA-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/poisgeantpeahand.jpg?v=1571609432"},{"product_id":"white-velvet-okra","title":"White Velvet Okra","description":"\u003cp\u003eLoaded with long, white, velvety, and spineless fruits, this is a gorgeous and delicious variety eaten fresh off the plant, cooked, or canned. White Velvet Okra has been an important part of Southern foodways (particularly in Alabama) for over 100 years. It was made commercially available in 1890 and was widely popular due to its tender fruit lacking spines, and beautiful contrast to the colors of tomato based soups, or sometimes in fresh salads, pickles, gumbos, or by itself. Like many important regional food plant varieties, the scaling up of globalized agriculture brought a flooding of the market of cheaper, more standard and generic green okra varieties being grown farther away, and so tender heirloom is extremely rare these days.\u003c\/p\u003e\n\u003cp\u003eThis variety was given to William Woys Weaver in the mid-1990s. White Velvet Okra has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Alabama, Mississippi, and Louisiana, and is listed in their \u003ca rel=\"noopener noreferrer\" 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 65\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 85% on 10\/01\/2025\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.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":3016913879080,"sku":"OKRA-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7412.JPG?v=1571609432"},{"product_id":"pippins-golden-honey-pepper","title":"Pippin's Golden Honey Pepper","description":"\u003cp\u003eThis colorful sweet pepper ripens from a deep dark purple to a bright honey-mustard, to a cheerful golden orange. The 3-4\" fruits have thin walls, making it great for stuffing, pickling, or eating fresh. This is one of the many peppers traded by Philly Area folk artist Horace Pippin for bee stings from H Ralph Weaver's hives in West Chester in the early 1940s. In a deep freezer, nearly half a century ago, William Woys Weaver found these seeds (as well as those of the Fish Pepper and many others) in labeled baby food jars.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 11\/27\/2024\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.\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, sunset-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. 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":"Ucandoit Farms","offers":[{"title":"Default Title","offer_id":3105491943464,"sku":"CAP-004","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/pippinsgoldenhoneybasket.jpg?v=1571609432"},{"product_id":"buena-mulata-pepper","title":"Buena Mulata Pepper","description":"\u003cp\u003e\u003cstrong\u003ePlease also check out the \u003ca title=\"AFRICAN DIASPORA COLLECTION SEED PACKETS AND POSTCARDS\" href=\"https:\/\/trueloveseeds.sbs\/collections\/print-shop\/products\/african-diaspora-collection-seed-packets-and-postcards-regular-size\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eAfrican Diaspora Collection Seed Packets and Postcards\u003c\/a\u003e bundle.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeautiful, spicy, and flavorful cayenne pepper that starts purple and then passes through salmon and orange on the way to turning a gorgeous red. The tall striking plants are laden with 4-5 inch fruits, which are tasty at all stages, but we prefer the added sweetness of the fully red fruit.\u003c\/p\u003e\n\u003cp\u003eBuena Mulata Pepper was the name on the baby food jar next to the name \"Pippin\" in the bottom of the deep freezer in William Woys Weaver's grandmother's basement, a decade after his plant-loving grandfather's untimely death. If you've heard of the \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/fish-pepper\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eFish Pepper\u003c\/a\u003e, this story probably sounds familiar. There were many other seeds besides those of the beautiful, delicious, and now widely-available Fish Pepper in that frozen trove, and many that passed through Horace Pippin's hands, including this Buena Mulata. Horace Pippin is now a well-known artist who beautifully depicted everyday life, landscapes, religion, WWI, and themes of the injustices of slavery and segregation. In the 1940s, he traded seeds from his friends in the Black catering communities of Philly and Baltimore in exchange for bee sting therapy for WWI arm injury from William Woys Weaver's grandfather H. Ralph Weaver's hives. Seeds stay viable longer in the freezer; our heirlooms only survive if someone removes them from storage and places them in soil; and stories only live when they are told.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-80\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 81% on 12\/17\/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.\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, fully red. 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. 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3105978023976,"sku":"CAP-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/buenamulata2_17d694bf-4d30-43ef-a1f3-5b5b31bd6365.jpg?v=1614107837"},{"product_id":"fagiolina-del-trasimeno-bean","title":"Fagiolina del Trasimeno (Cream-Colored)","description":"\u003cp\u003eSmall Bean of Lake Trasimeno. Fagiolina del Trasimeno is a small, savory, black-eyed pea that has been grown by home gardeners in the hills and fields around the Lake Trasimeno area of Umbria, Italy for centuries. These creamy and delicious peas cook quickly without soaking because they are so small. You can add them to rice or risotto and both will be ready at the same time, with much added flavor, texture, and nutrition. It requires harvest almost everyday and so it has been threatened with extinction as the world moves towards mechanized agriculture. The Provincia di Perugia funded an exploration of the various cowpeas grown in this region, and the University of Perugia created a seed bank of the findings, helped multiply the available seed, and facilitated taste tests, field tests, and workshops to promote the varieties to the regional growers. Since then, other local organizations, governmental bodies, Slow Food, and even gourmet academies have taken on the efforts to preserve and promote this particularly delicious local heirloom through recipe and meal sharing, agri-tourism, and protective status. This variety is cream-colored with a black eye. We also offer the \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/fagiolina-del-trasimeno-multi-colored\"\u003emulti-colored selection of Fagiolina del Trasimeno\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOf course, this species was domesticated in West Africa. It was first documented in Greece in 300 BC, and must have spread through Southern Europe from there, taking on new forms as it traveled over the centuries from village to village.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\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 95% on 12\/01\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant 1\" deep with 3-4\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3345449812008,"sku":"VIG-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fagiolinadeltrasimenoupclose_399ab4d4-7d33-4107-999f-44ebec81d428.JPG?v=1571609433"},{"product_id":"frijol-rojo-de-seda-red-silk-bean","title":"Frijol Rojo de Seda (Red Silk Bean)","description":"\u003cp\u003eFrijol Rojo de Seda is a silky, smooth, sweet red bean just like the name says. It is super important in kitchens throughout Central America as it is sweet and considered one of the tastiest beans.\u003c\/p\u003e\n\u003cp\u003eIt is also called Salvadoran Red Bean, y cuando yo preguntè a mi amiga Salvadoreña Nadia, she said it's her favorite, and one of the only foods she cooks. Here is her recipe:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003eCook the dry beans overnight in a crock pot with 'consume de pollo,' half a red onion, and half a head of garlic. Serve with 'Crema Salvadoreña.'\u003c\/p\u003e\n\u003cp\u003eGrow this variety on tall trellises - it loves to climb. Many of the seeds available for this variety have been grown in El Salvador. This seed stock has been acclimated to Pennsylvania for the last couple decades, first by William Woys Weaver, and now by Owen for Truelove Seeds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\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 93% on 12\/03\/2025\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. Thin to one plant every four to six inches. Provide a sturdy trellis as the vines can grow six to eight feet tall. In my hoop house with drip irrigation and constant summer heat, they grew at least 12 feet tall on strings to the ceiling!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. vulgaris\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) 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","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3345634590760,"sku":"BN-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/frijolrojodesedaarranged_e41ee32a-54e5-4296-86ed-3b5e1d166fac.JPG?v=1571609433"},{"product_id":"purple-calabash-tomato","title":"Purple Calabash Tomato","description":"\u003cp\u003eDeep ridges and ruffles carve this squat, dark burgundy to pink heirloom. The flavor is excellent and complex with hints of citrus tang. In a taste test of 25 varieties at Truelove Seeds this year, Purple Calabash was in the top three! This variety is similar to tomatoes grown before colonization in what is now Mexico. This variety comes from William Woys Weaver, who got his seed stock from Peace Seeds in the early 1990s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\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 99% on 05\/01\/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. Do not overwater this variety as it will crack.\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":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":3346039177256,"sku":"TOM-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/PurpleCalabashTomatoJoRosen.jpg?v=1639763543"},{"product_id":"thorburns-terra-cotta-tomato","title":"Thorburn's Terra-Cotta Tomato","description":"\u003cp\u003eAmazing flavor and flair. A real winner! With a rich and sweet flavor, Terra-Cotta is great as a slicer or cooker. It is also a looker: copper brown skin, pink flesh, and shimmering green innards. A big producer in the early season, this was one of the first slicing varieties to ripen in the field. This beautiful heirloom was first introduced in 1893 in full color on the cover of the J.M. Thorburn \u0026amp; Company seed catalog in New York. This variety was revived by William Woys Weaver after he received seed from a lecture attendee in South Jersey in the early 1990s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75\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 12\/17\/2025\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":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":3346301616168,"sku":"TOM-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Thorburn_s_Terra_Cotta_3.jpg?v=1571609433"},{"product_id":"landreth-stringless-bush","title":"Landreth Stringless Bush Bean","description":"\u003cp\u003eA historic variety that stands up to the test of time! Reliable, productive, fast-growing bush bean produces 5\" green beans without stringy parts. Delicious meaty flavor in a hearty bean that is great for canning and freezing. This old heirloom variety was first offered by David Landreth \u0026amp; Sons in 1885. David Landreth was an Englishman from near the Scottish boarder who moved his nascent seed company from Canada to Philadelphia, Pennsylvania in 1784. His first building was on the spot of what is now 1210 Market Street in Center City, and he and David Landreth Jr. were among the founders of the still-important Pennsylvania Horticultural Center. Other Landreth varieties that have become important heirlooms include Green Glaze Collards, Jackson Wonder Bush Limas, and Bloomsdale Spinach. This heirloom bean is part of the Roughwood Seed Collection of William Woys Weaver.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 01\/16\/2025\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 twelve inches apart. Thin to one plant every eight to twelve inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) 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\u003cem\u003ePhoto used with permission from Dickinson Farm, National City, California.\u003c\/em\u003e\u003c\/p\u003e","brand":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":3449754812456,"sku":"BN-009","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/landrethstringlessbyDickinsonFarm.jpeg?v=1571609433"},{"product_id":"huacatay-1","title":"Huacatay","description":"\u003cp\u003eHuacatay is a Marigold that stands taller than me or you with very very small pale yellow flowers. The leaves are called \"Black Mint.\" Peruvians use this herb to make a green sauce called Black Mint Paste, which is an essential ingredient in the potato, \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/aji-amarillo-peruvian-pepper\" target=\"_blank\"\u003eají amarillo\u003c\/a\u003e, peanut, cheese, and egg dish called \u003cem\u003eocopa\u003c\/em\u003e. Many Peruvians, Ecuadorians, Chileans, and Bolivians in North America often look for this fresh herb - for a limited time, you can buy the seed from Truelove Seeds and grow your own! Also called Quinchihue, Chinchilla, and C\u003cspan\u003ehincho\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 110\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\u003e97% on 06\/17\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow after last frost when soil is warm. Sow every 2-4\", 1\/8-1\/4\" deep, and thin to 12-24\" per plant. In one part of our garden this year, we grew 12 plants that filled in a 30-foot row like a solid hedge. Water regularly until germination. Our past experience shows that germination can be spotty in the soil. We oversow and then move thinnings to other parts of the garden. This plant is resistant to deer, groundhogs, and insect pests, so can be grown as a perimeter plant outside of your fences. It will grow much taller with irrigation, but does great without irrigation as well.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWait until the flowers start to dry out and until you can hear the seeds shaking in their seedheads. At this point, cut branches and whack in a bucket allowing the seeds to fall. Sift through strainers and use wind, breath, or fans to clean off smaller chaff.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3455653314600,"sku":"HERB-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/huacatayleaves_3b7c48d7-47fc-4de9-8bd5-33dc75b7b481.JPG?v=1571609433"},{"product_id":"black-peanuts","title":"Black Peanuts","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eVery limited quantities! Please limit to one packet per customer so that more can enjoy and preserve this legume! We will refund you if you order more than one. \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Peanuts have a beautiful purple-black skin and a delicious peanut flavor. They were passed from Harvey Yow, of Seagrove, North Carolina to my mentor, William Woys Weaver in Pennsylvania. These luscious bushy plants form plentiful peanuts underground on pegs.\u003c\/p\u003e\n\u003cp\u003ePeanuts likely originated in in the valleys of Paraguay or in and around Bolivia. The oldest specimen (~7500 years old) was found in Peru. Peanuts traveled with Portuguese and Spanish ships, which carried enslaved Africans, and first arrived in Africa in the 16th century and in the American South in the 18th century. They were popular with West Africans on both sides of the ocean because of their similar habits and uses to the Bambara Groundnuts of Africa. Many enslaved Africans in the American South grew peanuts, if not also groundnuts, in their own gardens.\u003c\/p\u003e\n\u003cp\u003eRead more about Black Pindar Peanuts in William Woys Weaver's out-of-print \u003cem\u003e\u003ca href=\"https:\/\/www.amazon.com\/Vegetables-Where-They-Came-From\/dp\/1565122380\"\u003e100 Vegetables and Where they Come From\u003c\/a\u003e (2000)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 110-120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack: \u003c\/strong\u003e20-25 seeds, unshelled (16 grams)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% on 12\/26\/2023\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eRemove from shells and sow 1\" deep indoors 3-4 weeks before planting. Transplate one month after last frost - these babies love heat! Space plants by 8-12\". When the tiny yellow flowers are pollinated, they will form \"pegs\" that dig under the soil and create your peanut fruits. Harvest when soil is dry and evening temperatures dip below 40 degrees farenheit. Some peanuts may fall off the plants and remain in the soil during harvest. Do a second check with a fork or rake to find any you left behind. Let the plants dry in the sun for a few days before removing peanuts. Allow peanuts to cure for up to a week before storing.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate your different peanut varieties by 50 feet to avoid unwanted cross pollination.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":3459057287208,"sku":"PNUT-001","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/blackpeanutspileSQUARE.jpg?v=1571609433"},{"product_id":"calico-crowder-pea","title":"Calico Crowder Pea","description":"\u003cp\u003eDelicious creamy peas on sprawling vines. They are wonderful picked fresh and still lovely once dried to where the seed rattles inside the pod (and much easier to shell!) Cream colored peas with maroon splotches. Also known as Hereford Pea and Polecat Pea, some say this variety is a pre-Civil War variety from the early 1800s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-110\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 01\/23\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas safely after frost, any time between late May and mid-July. Trellis recommended. Full sun, plenty of room and airflow. I like to thin to 1' spacing. Wonderful picked fresh and still lovely once dried to where the seed rattles inside the pod (and much easier to shell!)\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":3562187358248,"sku":"VIG-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Calico_Crowder_SQUARE_4e39b4a2-8e97-46fb-b993-018aa9c2b3b3.JPG?v=1571609434"},{"product_id":"speckled-bambara-groundnuts","title":"Speckled Bambara Groundnuts","description":"\u003cp\u003e\u003cem\u003eVery limited quantities! Please limit two packets per customer so more can enjoy and preserve this legume!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBarbaras are grown by hundreds of thousands of subsistence farmers in semi-arid Africa (where they were first domesticated) as well as in Indonesia, Thailand, and Malaysia. They are the third most important legume on the continent, after their cousin the cowpea (black eyed pea) and the peanut, with whom their history is entwined. Peanuts, originally from Paraguay and Brazil, traveled to Africa via Spain during the transatlantic slave trade, and were readily adopted because the grow and are prepared in the same way. Both plants grow their edible seeds underground from pegs that dive down from fertilized yellow flowers. You can boil or roast the fresh seeds (like peanuts) or dry them to make four, dumplings, cakes, or porridge. According to the BamNetwork (where much of this info came from), many people prefer Bambara milk to soy or cowpea. Bambara is very nutritious, very drought tolerant, and it gives back by fixing atmospheric nitrogen in the soil. My Speckled Bambara seeds came from Roughwood Seed Collection, and theirs came from a market in Francistown, Botswana in 2001.\u003c\/p\u003e\n\u003cp\u003eAlso known as bambara beans, jugo beans, ditloo marapo, indlubu, hlanga, njugo, nduhu, phonda, and tindhluwa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 16\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds 1\" deep indoors 3-4 weeks before planting. Transplant one month after last frost - these babies love heat! Space plants by 8-10\". When the tiny yellow flowers are pollinated, they will form \"pegs\" that dig under the soil and create your bambara fruits. Harvest when soil is dry and evening temperatures dip below 40 degrees fahrenheit. Some bambara fruits may fall off the plants and remain in the soil during harvest. Do a second check with a fork or rake to find any you left behind. Let the plants dry in the sun for a few days before removing peanuts. Allow bambaras to cure for up to a week before storing.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow bambara fruits to dry in their shell in a well-ventilated place. Shell the seeds, and allow them to lay flat on a paper towel in a single layer away from direct sunlight, and with some air flow to help with drying.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3725978501160,"sku":"VIG-006","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/speckledbambaramainphoto.jpg?v=1571609434"},{"product_id":"blue-pod-capucijner-pea","title":"Blue Pod Capucijner Pea","description":"\u003cp\u003eAdd striking purple color to your fence line! Blue Pod Capucijner Pea tastes great as a fresh shelling pea, but traditionally they are considered a dried soup pea variety grown in Holland perhaps as early as the 1580s. William Woys Weaver argues that while the Capuchin monks may have had developed and grown a similar pea in their cloister gardens in the late Middle Ages, it is likely this variety was perfected much later by Dutch seedsmen.\u003c\/p\u003e\n\u003cp\u003ePeas (\u003cem\u003ePisum sativum\u003c\/em\u003e) have been cultivated by humans for at least 7000 years. Some of the earliest remains were found in Egypt (4800-4400 BC). They are native to the entire Mediterranean Basin, and parts of the Middle East over to India.\u003c\/p\u003e\n\u003cp\u003eOriginally, peas were mainly used as a dry-seeded pulse helping people survive the winters. Much later in modern Europe and China they were selected for their fresh shelled peas, then for their entire fresh pods (mange-tout), and later still for their de-skinned split peas for soup. Again, enjoy this blue-podded beauty for its fresh shelled peas or use the dried pea in soups and porridge. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65\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 94% on 09\/19\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. sativum\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas 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","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21332350435408,"sku":"PEA-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Blue_Pod_hand.JPG?v=1571609438"},{"product_id":"risser-sickle-pea","title":"Risser Sickle Pea","description":"\u003cp\u003eBountiful sickle-shaped peas grow on tall vines covered in snowy-white flowers. Eat the snappy young pods, or shell them for tasty peas when more mature and plump. The Sickle Pea was one of 17 pea varieties mentioned in 1789 in England by John Abercrombie and ‎Thomas Mawe, though it was listed specifically as one of four that were \"cultivated chiefly for curiosity\". It must have been selected for flavor over the last 230 years, as it is now very tasty. In his recently republished book \u003cem\u003eHeirloom Vegetable Gardening\u003c\/em\u003e, William Woys Weaver says it was grown by English and German speaking communities in Pennsylvania in colonial times, and that it was most recently preserved by Pennsylvania Dutch gardener Ida Shriner Risser. In 1985, this variety was taken in by the Landis Valley Heirloom Seed Project in Pennsylvania. We received our seed from William Woys Weaver who preserves thousands of heirloom varieties at Roughwood Seed Collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 09\/19\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of P. sativum by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas 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","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21336600936528,"sku":"PEA-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Risser_Sickle_Pea_full_pod.JPG?v=1571609438"},{"product_id":"przebedowska-oliwkowa-polish-pea","title":"Przebędówska Oliwkowa (Polish Pea)","description":"\u003cp\u003eSmall olive-colored peas from the village of Przebędów, Poland.\u003c\/p\u003e\n\u003cp\u003eTruelove Seeds apprentices each choose ancestral seed varieties to steward and in 2018, Zoe Jeka, digging into her Polish heritage, chose this lovely, diminutive Polish pea. She asked her grandmother to pronounce it for her until she herself learned to say it (and sing it). We first had it listed under the name Przebowska Oliwkowa, since that is how Glenn Drowns of Iowa spelled it in the Seed Savers Exchange Yearbook. However, there is a similarly named pea with a couple extra letters in the USDA GRIN collection, that was collected in Warsawa in 1963 called Przebedowska Oliwkowa, which means Przebędów Olive. Przebędów happens to be a village a few hours west of Warsawa where there is a plant breeding station focused on legumes, including peas. It sits on land that was taken by the State from German land-owners after WWII, and transformed into an agricultural research and breeding program. The station is now a part of the Hodowla Roślin Smolice company, which continues to breed and sell plants and seeds, using the slogan: \"Good, because Polish.\" There doesn't seem to be mention of this pea after its initial collection in 1963, so perhaps American seed savers are preserving a long lost Polish variety that is the great grandparent of modern Polish pea varieties. Either way, we recommend you sing in Polish to these peas as you sow them, even if you only sing their own name to them.\u003c\/p\u003e\n\u003cp\u003eOur initial seed was eight years old, in a packet shared by William Woys Weaver while he was deaccessioning old seed from his Roughwood Seed Collection.\u003c\/p\u003e\n\u003cp\u003eSources of information: \u003ca href=\"https:\/\/exchange.seedsavers.org\/page\/listing\/id\/3127.48818\"\u003eSeed Savers Exchange\u003c\/a\u003e, \u003ca href=\"https:\/\/npgsweb.ars-grin.gov\/gringlobal\/accessiondetail.aspx?1214113\"\u003eGRIN-Global\u003c\/a\u003e, \u003ca href=\"https:\/\/www.hrsmolice.pl\/pl\/firma\/o-nas\/historia-spolki\"\u003eHR Smolice\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 20\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 10\/29\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of P. sativum by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas 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\u003eFinally, Zoe and Grandma Ruthie:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe style=\"border: none; overflow: hidden;\" height=\"315\" width=\"560\" src=\"https:\/\/www.facebook.com\/plugins\/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fowenstaylor%2Fvideos%2F10216719213835720%2F\u0026amp;show_text=0\u0026amp;width=560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":21336680857680,"sku":"PEA-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_0487.JPG?v=1571609438"},{"product_id":"aji-amarillo-peruvian-pepper","title":"Ají Amarillo (Peruvian Chile)","description":"\u003cp\u003eThis pepper is native to the Andes (Bolivia or Peru) and has been called the most important ingredient in Peruvian cuisine as it is the cornerstone to many essential traditional dishes. While Peru has the largest diversity of peppers in the world, this species (\u003cem\u003eCapsicum baccatum\u003c\/em\u003e), and this variety in particular, is the most popular. It is hot, sweet, and fruity. When dried, it is called Ají Mirasol or Cusqueno. On the plants, the young fruits start out green, turn yellow, and ripen this fiery orange. When cooked, the fruit turns yellow, hence the name. Consider pairing with our Huacatay (Peruvian Marigold leaves) for a delicious flavor combination in sauces, ceviche, and dishes like \u003cem\u003ePapas al Huancaína\u003c\/em\u003e!\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e93% on 01\/20\/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. These abundant, lanky 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\n\u003cp\u003eOther names: Aji Amarillo, Aji Mirasol, Peruvian Yellow Pepper, Aji Escabeche, Cusqueno, Cusqueño, Huancaína.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21343226626128,"sku":"CAP-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/aji_amarillo_arrangement_square.JPG?v=1571609438"},{"product_id":"haricot-rouge-du-burkina-faso-southern-pea","title":"Haricot Rouge du Burkina Faso (Southern Pea)","description":"\u003cp\u003eThis beautiful African heirloom from Burkina Faso, West Africa laughs at the heat and poor soils, and produces plentifully in drought or wet conditions. Red seeds, a bit larger than our Sea Island Red Peas, taste great as dry beans. Alternatively, you can eat the young pods as green beans, and cook up the leaves like spinach. On top of all this, as a vigorous legume, these plants will give nitrogen back to your soils.\u003c\/p\u003e\n\u003cp\u003eWest Africa is where this species is most widely grown, and is likely where this species was first domesticated. From there, it has traveled the world nourishing the African diaspora and beyond.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 110\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 88% on 06\/11\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant 1\" deep with 3\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Sistah Seeds","offers":[{"title":"Default Title","offer_id":21390609186896,"sku":"VIG-003","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_0987.JPG?v=1571609438"},{"product_id":"white-queen-tomato","title":"White Queen Tomato","description":"\u003cp\u003eWhite Queen Tomato was one of the top five most delicious tasting tomatoes from the 25 we trialed last year. It is said to be the tastiest of the \"white\" tomatoes, is super vigorous, and very productive. Actually a creamy, off-white color, when truly ripe, many of the fruits have a gorgeous pink blush on their blossom end. These are great for making a tasty cream colored tomato sauce. Dr. Carolyn Male, tomato enthusiast, offered seeds for this variety in the Seed Savers Exchange Yearbook in 1995, and had gotten them from fellow enthusiast Craig Lehoullier. He had received them from the USDA's tomato collection. There is a simple note on the accession page for this tomato (PI 645048) in the USDA's GRIN database: \"Earl May Seed Co. 1941 Catalog\". This seed company was started by its namesake in Shenandoah, Iowa in 1919. Where they got the tomato, we are not sure! But we know it's fantastic.\u003c\/p\u003e\n\u003cp\u003eWe also know that tomatoes have a history much deeper than Iowa: they are so named from the Nahuatl (Aztec language) word \"xitomatl\" or \"tomatl\"; they have been cultivated as food on the land that is now called Mexico since at least around 500 BC; and they originate in western South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\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 92% on 02\/13\/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\" 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21394247549008,"sku":"TOM-015","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/White_Queen_best_39ed32cc-4406-4873-8a50-7df80b376120.JPG?v=1571609438"},{"product_id":"blue-shackamaxon-bean","title":"Blue Shackamaxon Bean","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003eStriking deep purple dry beans. According to William Woys Weaver in his recently re-released Heirloom Vegetable Gardening, Blue Shackamaxon Pole Bean is named for a Lenape meeting and fishing place along the Delaware river, which is now known as the Kensington, Fishtown, and Port Richmond neighborhoods of Philadelphia. It is said to be a pre-1800 Lenape pole bean that was preserved by Quaker farmers in the area - and is said to have been cooked in black mush - a polenta made with blue or black cornmeal.\u003c\/p\u003e\n\u003cp\u003eTo honor and support the work of generations of indigenous North American seed keepers and plant breeders, a portion of sales from this seed will be shared with indigenous seed sovereignty projects. More details soon.\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 35\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 12\/16\/2025\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. Thin to one plant every six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) 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","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21395525042256,"sku":"BN-013","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Blue_Shackamaxon_Bean.jpg?v=1571609438"},{"product_id":"moyamensing-tomato","title":"Moyamensing Tomato","description":"\u003cp\u003eIn 1982, William Woys Weaver received seeds for this historic medium red tomato from Mrs. M.J. Grooms, an African American woman living in Philadelphia. Mrs. Groom's great grandfather passed down the seeds through the generations - and for good reason - it's a tried and true heirloom! He had worked as a cook at Eastern State Penitentiary on Fairmount Avenue in the Spring Garden area of Philadelphia, where this variety had been grown by incarcerated workers in the gardens since the mid-1800s. These gardeners shared the seeds with him, and it is likely he used the tomatoes in soups, catchup, and canning in the prison.\u003c\/p\u003e\n\u003cp\u003eIn the \u003cem\u003e\u003ca href=\"https:\/\/www.easternstate.org\/sites\/easternstate\/files\/inline-files\/history-vol2.pdf\"\u003eEastern State Penitentiary Historic Structures Report\u003c\/a\u003e\u003c\/em\u003e (1994), abbreviated notes from 1845 state: \"invalid gardens; treatment judged individually; raising tomatoes, 6 gardens, 12 inmates\". There was also a \"warden's garden\", a \"domestics' garden\", and greenhouses.\u003c\/p\u003e\n\u003cp\u003eAcross town in 1855, black abolitionists Harriet Tubman and Frederick Douglass both visited white abolitionist Passmore Williamson in Moyamensing Prison. Williamson worked with William Still and other black leaders of the Underground Railroad and was a member of the Pennsylvania Abolition Society and the Pennsylvania Anti-Slavery Society. Soul Fire Farm grew this seed for Truelove Seeds and in August of 2018, they had this testimony: \"Growing these tomatoes and passing down these seeds was an act of resistance and resilience, which we are thinking about as incarcerated people across the country strike against working for low wages and living in dehumanizing conditions in the wake of the death of several incarcerated people at Lee Correctional Institution in South Carolina in April.\"\u003c\/p\u003e\n\u003cp\u003eLooking back further: the word for tomato comes from the Aztec word \"xitomatl\" or \"tomatl\". Tomatoes have been cultivated as food in what is now Mexico since at least around 500 BC, and originate in western South America.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Spring Garden Goal Tomato.\u003c\/p\u003e\n\u003cp\u003ePhotos by Soul Fire Farm. The photo of tomato plants draped across Soul Fire staff and farmer training program participants is not of this particular tomato, but shows the joy and care that goes into tending to all of their tomato crops, including Moyamensing!\u003c\/p\u003e\n\u003cp\u003eSoul Fire Farm remits 100% of their proceeds from the sales of their seeds to the Stockbridge Munsee Band of the Mohican Nation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\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 92% on 05\/11\/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\" 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":"Soul Fire Farm","offers":[{"title":"Default Title","offer_id":21413899534416,"sku":"TOM-018","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_4961410a-428b-409c-bc0d-336455a10cc8.jpg?v=1571609439"},{"product_id":"grey-speckled-palapye","title":"Grey Speckled Palapye","description":"\u003cp\u003eGrey Speckled Palapye is a beautiful purple-tinted cowpea from a market in Palapye, Botswana that happens to produce well in cooler, wet climates like the far Northeast, Midwest, and the Northwest US. This bushy plant grows a couple feet tall and produces a nice amount of pods packed with seeds for fresh or dry eating.\u003c\/p\u003e\n\u003cp\u003eIn Botswana, cowpeas and beans are called \u003cem\u003edinawa. \u003c\/em\u003eThe \u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/morogo-wa-dinawa\/\" target=\"_blank\"\u003eSlow Food Ark of Taste\u003c\/a\u003e lists \u003ci\u003eMorogo wa Dinawa, \u003c\/i\u003eor the dried, preserved leaves of cowpeas to be a culturally important and endangered food in Botswana. Also eaten fresh, the iron-rich cowpea leaves are blanched and squeezed into balls that are dried in the sun, and later reconstituted in water and cooked (like spinach) into porridge or stews.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWest Africa is where this species is most widely grown, and is likely where this species was first domesticated. From there, it has traveled the world nourishing Africa, the African diaspora, and beyond.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlso known as: Gray Speckled Palapye\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 55-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 66% on 01\/12\/2024 \u003cem\u003e(\u003ca href=\"https:\/\/trueloveseeds.sbs\/pages\/faq\/#germinationtesting\" title=\"About Truelove Seeds Germination Testing\" target=\"_blank\"\u003ebelow standard\u003c\/a\u003e)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow southern peas safely after frost, any time between late May and mid-July. Full sun, plenty of room and airflow. Thin to 2-4\" in row, but give at least 12\" between rows. Wonderful picked fresh and still lovely once dried to where the seed rattles inside the pod (and much easier to shell!)\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSouthern peas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. At our farm, we give them a few hundred feet of isolation between different varieties. Allow pods to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Whistle Down Farm","offers":[{"title":"Default Title","offer_id":21477548687440,"sku":"VIG-009","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Grey_Speckled_Palapye.jpg?v=1571609439"},{"product_id":"banana-legs-tomato-1","title":"Banana Legs Tomato","description":"\u003cp\u003eWe are excited to introduce you to the prolific, delicious, striped, low-acid, and well-named Banana Legs. This meaty tomato covers these plants like bunches of small bananas. Like one of our other favorite tomatoes, the \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/schimmeig-stoo-stuffing-tomato\"\u003eSchimmeig Stoo Striped Stuffing Tomato\u003c\/a\u003e, this beautiful and tasty weirdo was initially bred by Tom Wagner. It was selected further by Mark Reusser in the 1980s. This is one of the parents to another of our favorite tomatoes: \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/speckled-roman-paste-tomato\"\u003eSpeckled Roman Paste Tomato\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75\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 95% on 06\/17\/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\" 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":"Garrett Williamson","offers":[{"title":"Default Title","offer_id":21525558198352,"sku":"TOM-011","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Banana_Legs.jpg?v=1639761692"},{"product_id":"dr-lyle-tomato","title":"Dr. Lyle Tomato","description":"\u003cp\u003eLarge pink slicer with amazing flavor from West Virginia. These plants are very hardy and prolific, producing lots of voluptuous 1-pound fruits with very little seed - perfect for summertime sandwiches. First offered in the Seed Savers Exchange in 1996 by tomato connoisseur Carolyn Male, who had received seeds from George Korbel of West Virginia.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 90% on 05\/11\/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. This tomato plant is huge and definitely benefits from strong support.\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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21525824143440,"sku":"TOM-021","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_6304.JPG?v=1571609439"},{"product_id":"chinese-stem-lettuce","title":"Chinese Stem Lettuce","description":"\u003cp\u003eChinese Stem Lettuce is grown sometimes for its leaves, but it is best known for its tall tender stems, which are mild to slightly bitter, and used in stir fries and soups. Also known as Celtuce, it is endemic to China, and some say it was introduced to China from the Mediterranean sometime between the 5th and 7th centuries. Most sources claim that W. Atlee Burpee introduced \"Celtuce\" (etymology = celery + lettuce) to the US in 1942 from a strain brought back by a missionary. William Woys Weaver credits Mennonite plant collector Jacob B. Garber of Lancaster, Pennsylvania, who published an article called \"Hoo Sung\" in 1854 about the joys of growing and eating this very vegetable. It is known now in China as \"Wosun\". In English it is sometimes called Asparagus Lettuce as many peel off the tough, bitter skin and cook the inner core like asparagus.\u003c\/p\u003e\n\u003cp\u003eTry this: Peel and julienne the fresh stems. Fry garlic and ginger in vegetable oil, and add to a mixture of sesame oil, vinegar, and sugar. Add salt and serve at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55-70\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 93% on 06\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Harvest for eating when the stems are at least 8-12\" tall and just before flowering.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forcast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21627786756176,"sku":"LET-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Chinese_Stem_Lettuce_square.JPG?v=1571609439"},{"product_id":"white-silesian-lettuce","title":"White Silesian Lettuce","description":"\u003cp\u003eHandsome and bright large-headed heirloom lettuce! It is much like Iceberg Lettuce -wavy, fringed, compact, crunchy - with a great flavor, and a long history dating back to the 18th century. It was illustrated and described in Vilmorin's \u003cem\u003ethe Vegetable Garden\u003c\/em\u003e in 1885. White-seeded variety.\u003c\/p\u003e\n\u003cp\u003eFirst cultivated as early as 2680 BC, lettuce was used by Egyptians to create oil from its seeds, and later was selected for its edible leaves, likely also by Egyptians.\u003c\/p\u003e\n\u003cp\u003eAlso known as Laitue Batavia Blonde.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-60\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 98% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 14\" (and eat the thinnings!), and stagger the position of remaining heads between rows to give them extra space. Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forcast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21628016689232,"sku":"LET-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/White_Silesian_Lettuce_3.JPG?v=1571609439"},{"product_id":"katies-mustard-lettuce","title":"Katie's Mustard Lettuce","description":"\u003cp\u003eSweet, slightly pungent, elegant, and rare heirloom mustard from Australia grows 10-12\" tall with crinkly, light green leaves. Add fresh to salads or saute with other greens.\u003c\/p\u003e\n\u003cp\u003eIn his book, \u003cem\u003e100 Vegetables and Where they Come From\u003c\/em\u003e, William Woys Weaver explains that this tender mustard's ancestors originated in China, and that it likely traveled to Australia during the Gold Rush, which began in the mid 1800s. He also explains that in the 1970s an elderly gardener gave this rare heirloom mustard seed to Katie Hiller of Mount Glorious, Queensland who grew it in her nursery. Rose-Marie Lacherez subsequently named this variety for Katie, and shared it via Seed Savers Exchange. We received our seed stock originally from William Woys Weaver's Roughwood Seed Collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-60\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 90% on 11\/06\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors 6-8 weeks before last frost, or seed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8-12\" for fuller heads, or treat as cut-and-come-again baby greens. Harvest baby greens after 25 days, or allow plant to mature in 50-60 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of B. juncea, including turnips, napa cabbage, 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","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21629124247632,"sku":"BRA-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Katie_s_Mustard_ladybug.JPG?v=1571609439"},{"product_id":"new-hanover-ground-cherry","title":"New Hanover Ground Cherry","description":"\u003cp\u003eThis round, yellow ground cherry in a papery husk is sweet with a backbeat of yellow tomato. According to William Woys Weaver, from whom we received our seeds, this heirloom variety was preserved by Katie Hoffman Slonaker (1903–1983) on her farm in New Hanover, Pennsylvania. Jo Rosen grew this variety at her farm in Massachusetts and preferred its flavor and productivity to the ever-popular Pineapple Ground Cherry.\u003c\/p\u003e\n\u003cp\u003eKids of all ages love finding tiny wrapped packages and eating the bite-sized fruits like candy right in the garden, or several weeks later in fruit salad or over ice cream, as they store well in their husks. Naturally high in pectin, they make great preserves and pies as well. This distant cousin of tomato and tomatillo falls to the ground when ripe, which gives this plant its name.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65-75\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 150\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cstrong\u003e\u003c\/strong\u003e98% on 06\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors 1\/4\" deep around 6 weeks before the last frost date. Germination can take as long as 20 days, but can be sooner if set on a heat mat with a temperature between 75 and 80 degrees F. Transplant in the garden in rows about every 18\"-24\". Plants will form blousy bushes like tomatillos. Keep well weeded until they fill in the space in order to best find the fallen fruits later in the season; some growers put down weed barriers (plastic, cloth, or newspaper) under the plants to prevent those weeds and more easily see the fallen fruits. Harvest when the husks turn brown and the fruits are yellow. For winter use, store the fruits unhusked in a dry, airy place (like a basket). To eat, remove the husk and eat the yellow fruit raw or bake in pies or stew with sugar for jam.\u003c\/p\u003e\n\u003cp\u003eNote: Unripe, green ground cherries and their leaves and husks are bitter and toxic. Do not eat!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eGround cherries are self-pollinating, but different varieties of the P. pruinosa should be isolated by several hundred feet to prevent unwanted cross-pollination. Seeds are ready for harvest when fruit is ripe. A single fruit can have 100 seeds! You can remove seeds by hand, rinse, and dry. We use a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry. However, you may never need to replant ground cherries after your first year - they tend to reseed themselves!\u003c\/p\u003e","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":21629675602000,"sku":"PHYS-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/newhanoverjorosenfruits.jpg?v=1639762883"},{"product_id":"good-king-henry-1","title":"Good King Henry","description":"\u003cp\u003ePerennial spinach-like greens from Europe, closely related to lamb's quarters, quinoa, and epazote, and less sweet than spinach. Dark green, arrow-shaped leaves are eaten as a pot-herb, and the first shoots of the spring are eaten when pencil-thin similarly to asparagus. Also known as Lincolnshire Spinach and Fat Hen.\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 65-70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e\u003cspan\u003e 76% on 1\/22\/2025\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed benefits from stratification, which you could provide by sowing directly in your garden in December or January, by sowing in flats of potting soil outdoors in winter, or by keeping the seeds in the fridge for 8-10 weeks before sowing. That said, when we do not stratify our seeds, they still germinate well for us in our germination tests and in our greenhouse for transplanting on the farm. Space plants 12-18\".\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eGood King Henry is wind pollinated. Seeds are ready when the seed head dries (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. 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21663904989264,"sku":"AMAR-015","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Good_King_Henry_5.JPG?v=1571609440"},{"product_id":"bambara-groundnuts-mix","title":"Bambara Groundnuts Mix","description":"\u003cp\u003e\u003cem\u003eThis is a \"botanical sample\" and has not been germination tested.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBarbaras are grown by hundreds of thousands of subsistence farmers in semi-arid Africa (where they were first domesticated) as well as in Indonesia, Thailand, and Malaysia. They are the third most important legume on the continent, after their cousin the cowpea (black eyed pea) and the peanut, with whom their history is entwined.\u003c\/p\u003e\n\u003cp\u003ePeanuts, originally from Paraguay and Brazil, traveled to Africa via Spain during the transatlantic slave trade and were readily adopted because they are grown and prepared in the same way. Both plants grow their edible seeds underground from pegs that dive down from fertilized yellow flowers.\u003c\/p\u003e\n\u003cp\u003eYou can boil or roast the fresh seeds (like peanuts) or dry them to make flour, dumplings, cakes, or porridge. According to the BamNetwork (where much of this info came from), many people prefer Bambara milk to soy or cowpea.\u003c\/p\u003e\n\u003cp\u003eBambara is very nutritious, very drought tolerant, and it gives back by fixing atmospheric nitrogen in the soil. This is a mix from 5 or 6 different sources, including a large amount of Speckled Bambara seeds, which came from a market in Francistown, Botswana in 2001 via Roughwood Seed Collection in Devon, PA. Our hope is that by including a large amount of diversity, this population will begin to adapt to our unique climate, soils, and ecosystem.\u003c\/p\u003e\n\u003cp\u003eAlso known as bambara beans, jugo beans, ditloo marapo, indlubu, hlanga, njugo, nduhu, phonda, and tindhluwa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 16\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003eBotanical Sample - this seed has not been germination tested this year. \u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds 1\" deep indoors 3-4 weeks before planting. Transplant one month after last frost - these babies love heat! Space plants by 8-10\". When the tiny yellow flowers are pollinated, they will form \"pegs\" that dig under the soil and create your bambara fruits. \u003c\/p\u003e\n\u003cp\u003eHarvest when soil is dry and evening temperatures dip below 40 degrees Fahrenheit. Some bambara fruits may fall off the plants and remain in the soil during harvest. Do a second check with a fork or rake to find any you left behind. Let the plants dry in the sun for a few days before removing peanuts. Allow bambaras to cure for up to a week before storing.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow bambara fruits to dry in their shell in a well-ventilated place. Shell the seeds, and allow them to lay flat on a paper towel in a single layer away from direct sunlight, and with some air flow to help with drying.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":31380299153543,"sku":"VIG-013","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_4a3c34dd-3a41-403d-9b05-97a3aec65676.jpg?v=1576270983"},{"product_id":"hannah-freeman-bean","title":"Hannah Freeman Bean","description":"\u003cp\u003eThis pole bean has long pods that can be eaten young and tender as a snap bean and beautiful patterned seeds that can be cooked in the shelly or dry stages. It thrives growing next to \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/puhwem-corn?_pos=1\u0026amp;_sid=bdc1925eb\u0026amp;_ss=r\"\u003ePuwhem Corn\u003c\/a\u003e and climbs it as if enthusiastically greeting an old friend.\u003c\/p\u003e\n\u003cp\u003eHannah Freeman (1730-1802) was a Lenni-Lenape woman who made baskets, worked seasonally in agriculture, traditional healing, and childcare, and travelled the Brandywine River Valley by foot where she lived primarily among European settlers. She was known as Indian Hannah and then after her death as the \"last Delaware Indian of Chester County, Pennsylvania.\" While most of her tribe fled westward, her family stayed behind, and into her old age she was a daily reminder to the Quakers who occupied her ancestral lands that the land was not truly theirs. William Penn promised that as long as Lenape people lived by the Brandywine River, he would not claim their land. Despite this, colonists divided the land and \"pitied\" Hannah, providing for her until her death.\u003c\/p\u003e\n\u003cp\u003eThis seed, known more widely as Indian Hannah Bean, was grown and preserved by H. Ralph Weaver (1896-1956), who received them from the Webb family of Northbrook in Chester County. Weaver's grandson, William Woys Weaver, has preserved this variety (along with thousands of culturally important heirlooms) and he explains that the Webbs 'owned' the land on which Freeman spent the final days of her life.\u003c\/p\u003e\n\u003cp\u003eIf you are Lenape and would like to grow these and other Lenape varieties, please send us a message. We would be grateful to send some back to you.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 06\/26\/2026\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. Thin to one plant every six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) 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\u003eSources: \u003c\/p\u003e\n\u003cp\u003eBecker, Marshall J. \"Legends about Hannah Freeman ('Indian Hannah'): Squaring the Written Accounts with the Oral Traditions.\" Keystone Folklore 4, no. 2 (1992): 1–14. \u003ca href=\"https:\/\/books.google.com\/books?id=t7TYAAAAMAAJ\u0026amp;pg=PA12\u0026amp;lpg=PA12\u0026amp;dq=webbs+northbrook+chester+county\u0026amp;source=bl\u0026amp;ots=JY5Rzle1Bt\u0026amp;sig=ACfU3U38Wdw5cHrHnYdNS0DjunJ9opOsqA\u0026amp;hl=en\u0026amp;sa=X\u0026amp;ved=2ahUKEwiYsYms673mAhVFm-AKHcMfBz04ChDoATABegQICxAB#v=onepage\u0026amp;q=bean\u0026amp;f=false\"\u003eWebsite.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMarsh, Dawn G. \u003cem\u003eA Lenape among the Quakers: The Life of Hannah Freeman.\u003c\/em\u003e Lincoln: University of Nebraska Press, 2014. \u003ca href=\"https:\/\/digitalcommons.unl.edu\/cgi\/viewcontent.cgi?article=1259\u0026amp;context=unpresssamples\"\u003eWebsite.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eWeaver, William Woys. \u003cem\u003eHeirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving, and Cultural History\u003c\/em\u003e. New Edition. Minneapolis, MN: Voyageur Press, 2018. \u003ca href=\"http:\/\/williamwoysweaver.com\/books\/\"\u003eAuthor website.\u003c\/a\u003e\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":31442002542727,"sku":"BN-015","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/indian_hannah_bean.jpg?v=1576630233"},{"product_id":"sadies-baby-lima-bean","title":"Sadie's Baby Lima","description":"\u003cp\u003eThis beautiful lima bean was preserved by the late Sadie Kriebel (1906 - 1998) of Palm, Pennsylvania. A member of the Schwenkfelder Sect, she was a well-known farmer in the Dutch Country, especially noted for her colorful food demonstrations and traditional costumes at the Kutztown Folk Festival. Ms. Kriebel would make chow chow from these beans in the shelly stage when the seed is red and white. Plants climb up to five feet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 20\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 01\/23\/2026\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. Thin to one plant every four to six inches.\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","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":31725415825543,"sku":"BN-017","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Sadie.jpg?v=1578067668"},{"product_id":"gboma-eggplant-leaf","title":"Gboma (Eggplant Leaf)","description":"\u003cp\u003e\u003cstrong\u003ePlease note: this listing is for \u003cspan style=\"text-decoration: underline;\"\u003eSEEDS\u003c\/span\u003e, not fresh eggplants!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGboma greens are the bitter and nutritious leaves of a West African cousin of the eggplant. They are eaten in West, Central, and East Africa, as well as Southeast Asia. Gboma is named for a village in Liberia.\u003c\/p\u003e\n\u003cp\u003eOur original seeds came to us from William Woys Weaver, with the Togolese name Gbognome (often spelled Gbogname). He received his seeds from a collector in Australia. Weaver featured this hard-to-find vegetable book \u003ca href=\"https:\/\/www.goodreads.com\/book\/show\/659157.100_Vegetables_and_Where_They_Came_From\"\u003e\u003cem\u003e100 Vegetables and Where They Came From\u003c\/em\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThis plant grows much like a short eggplant: 2-4' tall and bushy, with round green fruits that turn yellow when the seeds are ripe for saving. Harvest leaves as soon as they are large enough to cook with! You can also eat the stems and flowers, as well as occasional fruits.\u003c\/p\u003e\n\u003cp\u003eWe found one delicious sounding sauce recipe in an article called \u003ca href=\"http:\/\/naturamoun.com\/feuille-gboma-injustement-appelee-epinard\/\"\u003e\"La Feuille De Gboma, Injustement Appelée « Épinard »\"\u003c\/a\u003e or \"The Gboma Leaf, Unjustly Called « Spinach »\". Another sauce recipe we found (also in French) features mutton, tomatoes, and egusi. See YouTube video \"\u003ca href=\"https:\/\/www.youtube.com\/watch?v=CAHkrCD-koM\"\u003eSauce Gboman (sauce épinards)\u003c\/a\u003e\".\u003c\/p\u003e\n\u003cp\u003eRose Nzapa-Ayeke from \u003ca href=\"https:\/\/www.rescue.org\/announcement\/new-roots-community-farm-display\"\u003eNew Roots Community Farm\u003c\/a\u003e in the Bronx, New York is from Central African Republic, and she calls this vegetable simply \"Feuille d'Aubergine\" or Eggplant Leaf.\u003c\/p\u003e\n\u003cdiv style=\"border: 5px solid #ffeea2; padding: 20px; margin-bottom: 20px; background-color: #ffeea230;\"\u003e\n\u003ch3\u003eHere is Rose's recipe:\u003c\/h3\u003e\n\u003col style=\"margin-left: 20px;\"\u003e\n\u003cli\u003eCut up leaves (like you would callaloo) and wash in a solution of cold water and baking soda; then rinse.\u003c\/li\u003e\n\u003cli\u003eBoil leaves in water and salt (to taste) until soft\/cooked.\u003c\/li\u003e\n\u003cli\u003eDrain and press out excess water.\u003c\/li\u003e\n\u003cli\u003eSauté with tomatoes etc. or cook with a peanut sauce; or you can add meat or fish. Rose likes to add pistachios from her home country to her recipe.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDays to Maturity: \u003c\/strong\u003e70-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 02\/20\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThese are heat-loving and seeds should be started indoors about 1\/4\" deep, about 8 weeks before the last frost. Transplant into garden well after the danger of frost. The growing characteristics are similar to most eggplants. The plants reach about 2-4 feet tall and should be planted 12-18 inches apart. They need full sun and fertile soil. Harvest leaves (and even stems and flowers!) when they look spinach-sized, or wait until they approach the size of a small collard green\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eEggplants are generally self-pollinating, though we isolate different varieties of the same species by \u003cspan\u003e300 \u003c\/span\u003efeet, in hopes that flying insects will not cross pollinate them unexpectedly. That said, this eggplant species is different from those that produce edible fruits, and so hopefully it will not cross-pollinate easily. Eggplant seeds are ripe when the fruits have turned another color, in this case bright yellow. Cut the fruit, scrape out seeds (perhaps through a heavy-duty screen) into a vessel, 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. Fermentation is not necessary with eggplants, but it makes seed cleaning a bit easier. 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":32039725236359,"sku":"EGG-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/05_Gboma_closer.jpg?v=1579188946"},{"product_id":"yellow-carrot-shaped-radish","title":"Yellow Carrot-Shaped Radish","description":"\u003cp\u003eTasty radishes with yellow skin and a crisp, white interior as well as tasty, hairless greens!\u003c\/p\u003e\n\u003cp\u003eYellow radishes are fairly uncommon, and more often, people are familiar with round yellow radishes like \u003cem\u003eZlata\u003c\/em\u003e in Poland, or \u003cem\u003eJaune Hatif\u003c\/em\u003e in France. This longer, carrot-shaped variety comes to us from \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/bartrams-garden\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBartram's Garden\u003c\/a\u003e, who received the seed from William Woys Weaver, who in turn was given seeds by Alzbeta Kovacova-Pecarova, a seed saver in Kosice, Slovakia.\u003c\/p\u003e\n\u003cp\u003eWill Weaver says \"this rare summer radish was developed in Central Europe during the eighteenth century. It is mentioned in Austrian garden books as early as 1770 and was once widely cultivated in the Austro-Hungarian Empire. The radish is used both raw in salads as well as cooked like turnips. It was also shredded and fermented with sauerkraut. The Hungarians stew it with peppers. Use like Daikon in Asian-style pickles.\"\u003c\/p\u003e\n\u003cp\u003ePhotos by Dorene Pasekoff of Pottstown, PA. Read about her experience with this radish here: \u003ca href=\"https:\/\/hillcreekfarmpa.com\/2015\/06\/11\/long-yellow-radish-or-yellow-carrot-shaped-radish\/?fbclid=IwAR3qjNRYP62k3r8EnIQ911VeUa1LkYwkI4rkK3z1GalZzFRc0-YzGWt1M5w\"\u003eHill Creek Farm Blog\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Slavic Solstice Radish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-50 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 03\/17\/2025\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":"Bartram's Garden","offers":[{"title":"Default Title","offer_id":32272954425479,"sku":"RAD-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/yradish20out20of20ground1.jpg?v=1580247145"},{"product_id":"holstein-southern-pea","title":"Holstein Southern Pea","description":"\u003cp\u003eThis attractive southern pea was called Polecat in an 1860s survey of southern 'cowpeas', and more recently: Holstein. This tall bush yields 6 to 8 inch pods that produce 10 to 12 peas per pod, good for green shelling peas or dry.\u003c\/p\u003e\n\u003cp\u003eThis species was domesticated in West Africa.\u003c\/p\u003e\n\u003cp\u003eSearch terms: Cowpea, Southern Pea, Field Pea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80 days to dry seed harvest\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 87% on 04\/16\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant 1\" deep with 3\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"David Vigil and Loreal Monroe","offers":[{"title":"Default Title","offer_id":32273141956743,"sku":"VIG-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/12365933_10208863215480671_4428098962355843948_o.jpg?v=1580248825"},{"product_id":"macedonian-grilling-pepper","title":"Macedonian Grilling Pepper","description":"\u003cp\u003eMacedonian Grilling Peppers are called Vezena Piperka or \"Embroidered Pepper\" in Macedonia, Eastern Europe because of their intricately scarred skin that appears to be threaded. These 6-8\" long, tapered fruits are sweet with the heat of a jalapeno, and are used to make paprika powder. According to William Woys Weaver, from whom we received our seeds, the \"knitted\" lines covering the fruits are important to the flavor and release sugars when grilled.\u003c\/p\u003e\n\u003cp\u003eAll chili peppers originate in Central and South America, but were spread and adopted around the globe during and after European colonization of the Americas.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Rezha Macedonian Pepper, Macedonian Peppers, Vezena Piperka, Vesena, Vezanka, пиперки везени, Embroidered Peppers.\u003c\/p\u003e\n\u003cp\u003ePhoto credits: first two by \u003ca href=\"https:\/\/www.sitnoseckano.com\/\"\u003eSitno Seckano\u003c\/a\u003e, second two by Jo Rosen of Meadowhawk Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 20\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 10\/15\/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.\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, sunset-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. 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":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":32371992723591,"sku":"CAP-017","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_1471.jpg?v=1641506549"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/roughwood_seed_collection-cropped.jpg?v=1511928990","url":"https:\/\/trueloveseeds.sbs\/collections\/roughwood.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}