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Our Colossal Security Pack
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Super Survival Pack, 4 Grain Collection, Heirloom Herb Collection
Our Three Sisters Collection Our Heirloom Herb Collection Flint Indian Corn
Flint Indian Corn
Late corn for grinding and making succotash
1/2 pint - Approx. 960 seeds

Articles

Want a delicious, healthy, easy vegetable for dinner tonight? Try this. I take one of my early Jersey Wakefield cabbages and cut it in half. Any cabbage will work but Early Jersey Wakefield has a wonderful delicate flavor. With a sharp knife, slice the cabbage. In the meantime heat a little extra virgin olive oil in a cast iron frying pan and add 3 cloves of fresh minced garlic. Saute the garlic until...
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My family has been making succotash for generations. We make it the old-fashioned way, not by opening cans. This is our recipe: 1. 4 slices of thick bacon (diced) or a good sized piece of salt pork (diced) 2. 1 medium yellow onion (diced) Bring meat and onion to a boil then reduce heat to a simmer for about 20 minutes 3. Add 2 cups of beans (we use French horticulture in the green stage,...
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It is that time of the year again. The leaves are turning bright yellow, orange and red. The air feels crisp and chilly. Our Fall harvest is complete.This year we raised about 3 dozen Sugar Pie Pumpkins.They will be used in pies and breads. We also add pureed pumpkin when making corn bread. This provides extra nutrition,texture and moisture. One of my most cherished memories of my grandmother is her...
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Chili is one of those things which is made differently around the country. When my Yankee father made chili, it was really a chili sauce used like ketchup. He simmered together about equal amounts of diced tomato, onions and vinegar and added dry pepper and some diced sweet peppers. Once cooked and mashed it would fit down a funnel into ketchup or soda bottles which had been washed and scalded. We...
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Yield: 7 Pints 7 pounds of beets 1 cup granulated white sugar 2 cups water 3 cups white vinegar Pinch of salt and pepper Scrub 7 pounds of beets and roast them in a covered roaster at 400 degrees until they can be pierced easily with a fork. This takes at least one hour. I use a brush to scrub the beets. Then pour cold water on the beets and remove the skins. Make a brine by...
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The nights are getting frosty here in Southern New-England and the garden is just about ready to be put to bed for the winter. But wait there are still some beets, spinach, lettuce and turnips to harvest. These vegetables are so precious this time of the year. As I serve them for dinner I will not be tapping into my winter supplies. I also have some tiny green tomatoes that haven't had a chance to...
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Yield: approximately 7 pints 10 cups finely chopped zucchini 4 cups finely chopped onions 1 green pepper, chopped finely 1 sweet red pepper, chopped finely 5 tablespoons pickling salt 2 1/2 cups white vinegar 1 large cayenne pepper with seeds 1 tablespoon nutmeg 1 tablespoon dry mustard 1 tablespoon turmeric 1 tablespoon cornstarch 1/2 teaspoon pepper 2 teaspoons celery salt 4 1/2 cups...
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This is my great grandmother's recipe. My family enjoys it every Spring. Salad for 4-6 people Gather a brown paper grocery bag half full of dandelions. Cut the dandelions plant just below the root. Rinse well with plenty of water. 2 cups of water 1/2 cup of cider vinegar 3/4 pound salt pork , chop finely 7 hard boiled eggs Pick over, wash, and chop dandelions. Fry salt pork until...
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Few people have the luxury of enjoying an evening cup of tea by going out on their deck and collecting a handful of healthful herbs. I have a raised bed off of our deck with a melody of plants including peppermint, spearmint, and lemon balm. I use a little of each to make a delightful after-dinner beverage. These herbs, the experts say, help one to relax and also aid in the digestion of food. Perennial...
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