{"title":"Winnetuxet Farm","description":"Natalie Costa started growing at Winnetuxet Farm in 2018, where he produced King Philip Corn in Wampanoag territory as his first crop.","products":[{"product_id":"fagiolo-del-purgatorio-purgatory-bean","title":"Fagiolo del Purgatorio (Purgatory Bean)","description":"\u003cp\u003eSmall, white, and round bush bean historically planted and harvested by hand in the Lazio region of Italy. With delicate flavor and a thin skin, it is tasty when simply boiled with garlic, sage, and bay, then dressed with olive oil, salt, and pepper or cooked in a farmer's soup. The Purgatory Bean has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered variety in Italy, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 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 72% on 06\/24\/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\u003e \u003c\/p\u003e","brand":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":753748312077,"sku":"BN-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fagiolodelpurgatorioclose.JPG?v=1571609431"},{"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":"jimmy-nardello-pepper","title":"Jimmy Nardello Pepper","description":"\u003cp\u003eSweet, flavorful, and extremely productive pepper great for frying, freezing, or drying. Fiery-red, 10\"-long fruits. Truelove Seeds founder Owen Taylor grows this variety to connect to his heritage, and it has become an instant favorite due to its taste, productivity, and story.\u003c\/p\u003e\n\u003cp\u003eHere is what he wrote about it: Jimmy Nardello’s parents Giuseppe and Angela Nardiello grew these peppers in the mountainous Basilicata region of Southern Italy, in a village called Ruoti - which is a couple hours through the mountains from my great great grandparents’ village of Salento, in the Campania region. In 1887, the Nardiellos moved to Naugatuck, Connecticut - just 15 minutes from Shelton where my family, the Lauriellos moved shortly after. The Nardiellos became Nardellos, and Vincenzo and Angelina Lauriello became James and Julia Laurella. Jimmy Nardello was born in Connecticut and was the only one of 11 siblings to keep up the gardening. My great greats and greats did grow lots of food in Connecticut, but their children and grandchildren did not. Jimmy passed this pepper - his favorite of hundreds that he grew in his terraced gardens - on to Seed Savers Exchange before he died in 1983. It is a delicious and prolific sweet frying pepper, and it is perhaps one of the seeds I feel most connected to now since I’ve had to reclaim my Southern Italian food heritage due to my family’s assimilation and disconnection from the land. Thank you to Kurt Michael Frieze’s article “Who is Jimmy Nardello?, The Story of the Jimmy Nardello Pepper”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90 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 82% on 09\/25\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. These abundant plants may have to be staked.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fiery-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":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":21343154045008,"sku":"CAP-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Jimmy_Nardello_wide.JPG?v=1571609438"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/Winnetuxet_Farm.jpg?v=1548536315","url":"https:\/\/trueloveseeds.sbs\/collections\/winnetuxet-farm.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}