Recipes

This time of year, our sweet potato supply is running low.  We have had plenty and enjoyed them. One of the ways we cook them is to simply shred them like you would irish potatoes.  Melt plenty of butter in the cast iron fry pan and put a medium layer of sweet potatoes in the hot pan.  Let them cook and brown for a few minutes.  Read More

Heirloom Broccoli in a Puff recipie

by bestseeds

We like heads of heirloom broccoli prepared in many different ways. We steam it and add a little butter. We steam it and serve with dill sauce or with a green sauce made with leeks. We make a cream of broccoli soup.

Green Sauce for heirloom vegetables

by bestseeds

I had fresh leeks in the garden in January and this green sauce is excellent served over other heirloom vegetables. I used dried parsley and basil and I skipped the mint or rosemary.  The sunflower seeds give the sauce a little more body.  Here are the ingrediants:

Heirloom Carrots and Elephant Stew

by bestseeds

Here is a recipe to use extra heirloom vegetables, especially onions, carrots, and potatoes. Ingrediants: 1 elephant     Cut elephant into bite sized peices.  This should take about two months. brown gravy        Cover with brown gravy.  Cook over open fire for about four weeks at approximately 465. vegetables, such as carrots, onions, potatoes, celery, etc.   The last two […]

Potato-carrot pancakes

by bestseeds

Potato-carrot pancakes give variety to ordinary steamed vegetables. 2 cups peeled, cubed uncooked potatoes 1 cup sliced carrots 2 eggs, beaten 1/4 cup whole wheat flour 1/2 tsp. baking powder 1/2 tsp salt 1/2 tsp onion salt pepper butter sour cream Put potatoes in a 2 quart saucepan in 1 inch of water.  Heat to […]

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