Recipe submitted by Diane Ott Whealy, SSE co-founder and board member. In 1997, a Minnesota family donated the small, round ‘Mother Mary’s Pie’ melon to Seed Savers Exchange. Named after the donor’s mother, this melon was grown by three generations of the family since about 1914 and frequently used in pies.
Read More
Rustic and versatile, it’s often served cold as an antipasto or appetizer or warm as a side to roast meat or as a pasta sauce or on crusty bread. Chef and SSE board member, Carina Cavagnaro believes the sweet-and-sour sauce paired with the creamy eggplant and briny notes can sway even the biggest eggplant skeptic.
Read More
Submitted by Nikki Riccelli-Tygard, inspired by her parents, Nicholas Domenico “Nick” Riccelli, Theresa Grace Ausilio Riccelli, and her “Nana” Rachel Scarcello Ausilio, stewards of the ‘Ausilio Thin Skin Italian’ heirloom pepper. “I fondly remember my adorable Nana spending time with my father, Nick, in the kitchen,” says Nikki.
Read More
Lovers of unique heirloom pumpkins can thank the late Wayne Fortna of Gettysburg, Pennsylvania, for the delicious, productive, and truly beautiful ‘Fortna White’ pumpkin. Seed Savers Exchange is thrilled to introduce the ‘Fortna White’ as a featured From the Collection variety in 2024.
Read More
“This soup is a great vegan/vegetarian option that takes advantage of all the nutritional benefits of eating corn, beans, and squash together with other nutritious vegetables,” says Rebecca Webster. Rebecca is enrolled citizen of the Oneida Nation in Wisconsin. She serves as assistant professor at the University of Minnesota–Duluth’s American Indian Studies Department, and is a current SSE board member.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
Roasted Beets with Mint Yogurt. This is the easiest way to prepare beets. Once roasted, beets retain their color and the flavor is intensified.
Read More