Sales Tax Update, Until recently, Seed Savers Exchange had only collected sales tax for orders within Iowa where we are located. A Supreme Court ruling (South Dakota v. Wayfair) changed the state sales tax obligations for all companies that sell remotely through websites and catalogs. As a result of the ruling Seed Savers Exchange will now be collecting and remitting sales tax in all required states and jurisdictions.
Feaster Family Heirloom Mustard Greens, submitted by Jerome Feaster, seed donor “Cool weather is greens weather, and we like to eat these greens on special occasions,” says Jerome, whose family has stewarded this variety for nearly 100 years on the same farm near Shiloh in rural Marion County, Florida.
Amish Meets Italian Soup with Seed Savers Exchange Veggies, submitted by Susan J. Bliss, Seed Savers Exchange customer, This soup recipe is sweet with a touch of heat… perfect. But take note—it’s these varieties and ingredients that make this soup superb.
Grilled Okra with Indian Salt and Mixed Spices, submitted by Deborah Madison, chef, Seed Savers Exchange advisor, and author; recipe excerpted from The New Vegetarian Cooking for Everyone. A long, pointed pod with fine ridges extending the length of its body, okra has another name, lady fingers, which suggests the refinement of its shape. Grilling okra is one of the best things that someone can do with okra. For ease of handling, skewer four or five pods onto two parallel skewers, like a ladder. Brush with vegetable oil and sprinkle with sea salt.
Grandma Ott’s Ground Cherry Jam, submitted by Diane Ott Whealy, co-founder of Seed Savers Exchange. My Grandma Ott treasured her ground cherries for jams and pies. She would pick all she could before frost and store them in their husks under a bed upstairs. They would keep for months in that cool place and could be used fresh for special-occasion pies in the winter.
Steamed Eggplant – Hunan Style, from Eric Hsu, staff member at Chanticleer Garden, adapted from The Woks of Life. Steaming is not an approach many consider using when cooking eggplant, but the texture and consistency of the finished product is delectable and adaptable to the sauce below or simply being dressed with a little chili oil and soy sauce or miso.
White Gazpacho (Ajo Blanco) from Beth Dooley, chef and author. The base for this robust, satisfying cold soup relies on bread, almonds, and plenty of garlic. Cucumbers add the fresh, vibrant flavor, and sherry vinegar makes a snappy finish. It’s hearty enough for lunch or a light dinner paired with tomato-topped bruschetta.
Sweet Corn Chowder by Lucia Watson, chef and author. We make this creamy chowder when the corn is so fresh and sweet that the farmers at market give away samples to eat just off the cob. It really doesn’t need to be cooked. If using fresh corn on the cob, scrape off and reserve the kernels, then add the cobs to the stock. Just before serving, remove the cobs and add the corn kernels. Garnish with bits of bacon and freshly chopped parsley.
Grilled Corn Salsa submitted by Lou Ann Hall, former Seed Savers Exchange Seed Rack Manager, adapted from Cooking Light. This exceptionally versatile salsa was featured at Seed Savers Exchange’s 2018 Tomato Tasting at Heritage Farm. Pair it with tortilla chips for a party, tuck it into tacos, or serve it over blackened fish or chicken. This easy-to-make salsa is also great served as a topping or side dish for fried green tomatoes.
Charred Cabbage with Curry Aioli and Fresh Herbs by Wise Acre Eatery. Wise Acre Eatery, operated by Tangletown Gardens, has earned a reputation as one of the best farm-to-table restaurants in Minneapolis/St. Paul, claiming spots on numerous “Top 10” restaurant lists. Its motto? Good food made with love, from scratch, every day.