#arkoftaste

New Variety Alert! North Georgia Candy Roaster Squash! Available at www.trueloveseeds.com Sweet and dense 19th-century Appalachian heirloom winter squash great for pies and roasting on the half shell. Long, pink, banana-shaped fruits with blue tips. Grower Chelsea Askew says this is by far her favorite squash for is thick, creamy flesh that not watery and is perfect for sweet or savory dishes. She grows this crop amongst her corn plants where the vines cover the soil and occasionally climb the stalks. Slow Food USA includes this variety in its "Ark of Taste". Thank you to Chelsea Askew for growing these seeds and sharing her photos. The primary photo here was shared with us by Slow Food Charleston. See our entire Ark of Taste collection with over 20 delicious and distinctive varieties lifted up by Slow Food as important foods to keep on our plates and therefore safe from extinction. (Link in “COLLECTIONS” at the bottom of our website). @slowfoodusa @slowfoodchs @chelskew #northgeorgiacandyroaster #northgeorgiacandyroastersquash #arkoftaste #seedkeeping #seedsaving #heirloomsquash https://www.instagram.com/p/B8pPG8hgOwc/?igshid=1xxtm7grwlrop

Whippoorwill Southern Pea now available at trueloveseeds.com! This pea is creamy and delicious! This variety is super prolific, even in Truelove Seeds grower Chelsea Askew's sandy soils of Virginia. Chelsea eats these peas with greens and cornbread on New Years Day and loves their flavor and texture. This smaller-seeded variety is vining and will climb your corn, but won't pull it down. In a report published in 1912 by the United States Department of Agriculture, Whippoorwill (also known as "Shinney Pea") was in the top 5 most popular and most widely grown southern peas in the United States. Thomas Jefferson grew Whippoorwill at Monticello. Since the 1990s, Whipporwill has seen a revival, and was nominated by the Slow Food Ark of Taste Committee for the US South as an endangered and culturally important variety. Of course, this species was brought from West Africa, which is its center of genetic diversity, likely where it was first domesticated, and where it is still most widely grown. Thanks to @chelskew for your dedication to preserving southern and Appalachian crops, for these seeds, and for the last two photos! #whippoorwill #whippoorwillsouthernpeas #whippoorwillcowpea #vignaunguiculata #cowpea #southernpea #arkoftaste #slowfoodarkoftaste https://www.instagram.com/p/BtGocuLlzLa/?utm_source=ig_tumblr_share&igshid=5m1p2kkl564f

Dip a spoon into a pot of simmering San Marzano Tomatoes, and you’ll realize you’ve found your forever sauce tomato. Well, using “I” statements: that’s what happened to me. These particular pointy-ended plum tomatoes are grown widely in the volcanic soil of the Salerno province near Naples, Italy - the same province and soil where my great grandmother Rosana “Rose” Lauriello was born. You can find these tomatoes canned in most grocery stores, often from tomatoes grown and canned in Salento. They are listed on the Slow Food Presidia for Italy, where they now have protected status. They became endangered as more and more canneries were using hybrid tomatoes that had higher productivity and more disease resistance. I’ll say this: mine are pumping out fruits and are the healthiest tomato plants in our fields. And their sauce tastes amazingly rich, sweet, and perfectly acidic, with exactly the right texture. I’m no tomato expert - maybe someday I’ll find a sauce tomato I like more - seems many articles have been written about superior canned tomatoes - but for now, this tried and true heirloom from one of my motherlands has earned an all-star spot on my farm for years to come. Finally, tomatoes have a history much deeper than Italy: 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. #sanmarzano #sanmarzanotomatoes #pomodorosanmarzano #heirloomtomatoes #arkoftaste #slowfoodpresidia #seedkeeping #seedsaving #trueloveseeds #saucetomates https://www.instagram.com/p/BnMvNMdlluH/?utm_source=ig_tumblr_share&igshid=hut3n31a39ve

we are proud to be part of the @slowfoodusa @snailofapprovalsonomacounty club @slowfoodsonomacountynorth … here we have our #arkoftaste section of our #culinarygarden featuring #bodegared #potatoes (at Jackson Family Gardens) https://www.instagram.com/p/Ce2J9BTpmQT/?igshid=NGJjMDIxMWI=

@slowfoodusa #arkoftaste #bodegaredpotato #🥔 @slowfoodsonomacountynorth (at Jackson Family Gardens) https://www.instagram.com/p/CEnP3bSBGlb/?igshid=1fcmofbcsnlnq

Repost @slowfoodsonomacountynorth Bodega Red Potato sighting!! From @bernierfarms at the @santarosafarmersmarket & the @healdsburgfarmersmarket. Get yours now!! #bodegaredpotato #arkoftaste https://www.instagram.com/p/B4oMWPYFfVa/?igshid=yfik8dkowog5

About to dive into this huge Sibley winter squash. It is about 9 pounds and one of the #slowfood #arkoftaste varieties. We are making a savory squash soup 🍜 Seeds available on the website now. Grow a classic and see. ✌️🌱 #seeds #growsiskiyou #garden #homesteading #siskiyouseeds #sevenseedsfarm #organic #biodynamic #homegrown #healthyliving #naturalfarming #ossi #fitness #flowergrower #organicgardening #beauty #gratitude #permaculture #health #vitality #organicseeds #plantbreeding #preparedness #eatmoresquash #eatmorewintersquash (at Siskiyou Seeds) https://www.instagram.com/p/BrY5ZTNl8CW/?utm_source=ig_tumblr_share&igshid=1iw0p17vg4way

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. We currently sell the white variety, and these multi-colored ones will be available through Truelove Seeds in January! 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. You harvest it a couple times a week over a period of a few months 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. Of 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. #fagiolinadeltrasimeno #slowfood #slowfoodpresidia #arkoftaste #blackeyedpeas #vignaunguiculata #fagiolina #tasteofumbria #umbrianfood #italianheirloom https://www.instagram.com/p/BoMOgjIFDKb/?utm_source=ig_tumblr_share&igshid=1wqkbup9ndvyw