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How Tos

Seed Savers Exchange’s library of how-tos is full of practical guidance on a wide range of topics, including gardening, seed saving, pest control, soil health, and more.

A whole tomato between two halved tomatoes on a wooden surface

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Recipe – Sugo: Juice of Life

Sugo: Juice of Life, submitted by Robin Morgan, Seed Savers Exchange intern and Italian chef. The Italian word sugo means both “juice of life” and a tomato-based pasta sauce. To call something sugo is to say it is rich, interesting, and worthy.

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Close up of a large, leafy head of green and purple cabbage

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Recipe: Cabbage Pasta

Cabbage Pasta, submitted by Diane Ott Whealy, co-founder of Seed Savers Exchange, Diane’s daughter, Tracy Lynn Whealy, never was a vegetable fan, but she discovered how delicious cabbage can be through her mother’s pasta dish. This is a beautiful dish when prepared with red cabbage.

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

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Recipe: Fried Thin Skin Ausilio Peppers

Fried Thin Skin Ausilio Peppers, submitted by the Ogle-Riccelli family, who have stewarded the ‘Ausilio Thin Skin Italian’ pepper for four, going on five generations. These fried peppers taste great on bread or in a sandwich and go well with onions, mushrooms, and diced potatoes.

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A wooden box of red, orange, yellow, and white tomatoes of varying sizes

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Recipe: Golden Tomato Tart

Golden Tomato Tart, submitted by Rosalind Creasy, author, photographer, and Seed Savers Exchange advisor. This spectacular tart can be served as an appetizer or as an entrée for a light lunch. It is quite dramatic made with gold tomatoes or any combination of colorful homegrown luscious tomatoes. Any leftover marinade can be used as a base for a vinaigrette dressing.

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Recipe: Rustic Zucchini Crust Pizza

Rustic Zucchini Crust Pizza, submitted by Amy Goldman, special advisor to the SSE board and author; recipe from The Compleat Squash: A Passionate Grower’s Guide to Pumpkins, Squashes, and Gourds. This rustic repast is something like a frittata but not quite as eggy. It is cooked in the oven like a pizza rather than on top of the stove. My daughter won’t eat zucchini in any other form.

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Close up of leafy greens

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Recipe: Feaster Family Heirloom Mustard Greens

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.

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