Yellow Cabbage Collards Historians tend to agree that collards made their way to the United States through the preparations of immigrants from Britain. They were grown in the gardens and plantations of early settlers, but the use of the hardy, long-season collard was...
Sugar Hubbard Squash “Dale and I joined Slow Food after [a friend] entered our Sugar Hubbard Squash into the Ark of Taste. Dales’ family had been growing squash since the early 1900s. This variety has been since the 1940s, when after WWII, Edwin Sherman...
White Sonora Wheat “Here’s another very old wheat, dating to the time before wheat was ‘improved.’ First brought to Arizona and the Southwest by Spanish missionaries in 1691, the “soft” grains are rounded and pale reddish in color. They make a stretchy...
Jacob’s Cattle Bean “Shelling beans were a quintessential foundation of Native American agriculture. Jacob’s Cattle shelling beans are one of hundreds of heirloom shelling bean varieties that are native to North America, though many have disappeared...
Cherokee Purple Tomato “An old Cherokee Indian heirloom, pre-1890 variety; beautiful, deep, dusky purple-pink color, superb sweet flavor, and very-large-sized fruit. Try this one for real old-time tomato flavor. Our favorite dark tomato and one of our best selling...
Chimayó Chile Much as a wine forges its flavor against the hardships and through the abundances of its environment, the flavor of a chile pepper is a reflection of the conditions in which it was grown. The chile’s expressiveness of terroir has resulted in the wide and...
