A metal tray with four yellow summer squash, two zucchini squash, and two small green pumpkin squash

Recipe: Colache (Summer Squash, Mexican Style)

Colache (Summer Squash, Mexican Style) submitted by Joan Weed “This recipe is a stovetop sauté of corn, tomatoes, summer squash, and onion in butter,” says Joan. “It seems ordinary, but it is fresh, delicious, and colorful too.”

Recipes

Recipe: Cheesy Zucchini Breadsticks

Cheesy Zucchini Breadsticks submitted by Kathy Rosendahl, former shipping manager at Seed Savers Exchange, “This is a wonderful way to switch up the use of zucchini!” says Kathy.

Group of people smiling in an apple orchard.

Seed Rematriation, Stewardship Stories

Seed Rematriation

Seed rematriation addresses the desire for Indigenous communities to actively reclaim their ancestral seeds and traditions. Seed Savers Exchange, with grants from North Central Region Sustainable Agriculture Research and Education (NCR-SARE), has actively supported Indigenous communities by rematriating seeds in the SSE collection back to their cultures of origin with the goal of practicing sustainable, sovereign, and environmentally and socially responsible agriculture.

Recipes

Recipe: Cabbage Noodles

Cabbage Noodles, submitted by Norah Hummel, former seed bank manager at Seed Savers Exchange, “I adapted this recipe from one shared with me by Steffen Mirsky, a [former] coworker at Seed Savers Exchange. His mom loved to make it,” notes Norah.

A decorative blue and white plate with four squash halves and fall leaves, on top of a wooden surface and a blue and white plaid cloth

Recipes

Recipe: Baked Winter Squash with Maple Nut/Seed Butter

Baked Winter Squash with Maple Nut/Seed Butter, submitted by Ros Creasy, author and Seed Savers Exchange advisor. A wonderful complement to squash is a nut or seed butter as the rich flavors seem meant for each other.

A fork and knife cutting into cooked chicken alongside a salad on a white plate

Recipes

Recipe: Apple-Mustard Glazed Chicken Thighs

Apple-Mustard Glazed Chicken Thighs by Beth Dooley, chef and author, “A good apple is the taste of balance—a range of natural acids and sugars, with notes so complex that they come in waves of flavor with each bite,” says Beth, reflecting on one of the main ingredients of this favorite recipe. “Real apples, cultivated with care, of our heritage, are regal reminders of our country’s true flavors.”

A pile of wet and slightly wilted greens with chopped white onion pieces on a white plate

Recipes

Recipe: Crader Family Lettuce

Crader Family Lettuce by Mary Katherine Crader Daniels, submitted for the 2022 Seed Savers Exchange Conference, “I hope you will enjoy this lettuce recipe as much as we have over the years,” says Mary Katherine. “It’s an old German recipe—my mother had a special way of wilting the lettuce.”

A group of orange carrots with green stems and some dirt

Growing Guides

Growing Guide: Carrots

When planting carrots, be aware that they can be finicky in the early part of the season. Carrots are biennials, producing seed after two years of growth, but the reward is well worth the effort.

A glass with a tan opaque liquid and an orange slice on the rim

Recipes

Recipe: Orange Creamsicle Smoothie

Orange Creamsicle Smoothie, submitted by Meredith Burks, Seed Savers Exchange director of marketing and communications. “Enjoying this smoothie is a great way to start your day,” says Meredith. “It has veggies, healthy carbohydrates, healthy fats, and protein.”

Many small red peppers, halved covered in seeds, laid out on a metal sheet

Recipes

Recipe: Italian Sausage with Crushed ‘Ausilio’ Pepper Flakes

Italian Sausage with Crush ‘Ausilio’ Pepper Flakes by Chad Ogle-Riccelli, donor of the ‘Ausilio Thin Skin Italian’ pepper; submitted by Michele Ogle-Riccelli. “Our family has many warmhearted memories of spending time with Grandpa Nicholas Domenico ‘Nick’ Riccelli in the kitchen making Italian sausage,” says Michele. “Grandma Theresa (Ausilio) Riccelli (97 years old) remembers all the times her family would spend together stuffing sausage into casings and later adding it to their pasta sauce. She will tell you that her children and grandchildren loved shaping the Italian sausage into patties and having them as a sandwich topped, of course, with fried ‘Ausilio Thin Skin Italian’ peppers and provolone cheese.

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