Jollof Rice: The One-Pot Dish That Brings Us Together 🍚
Jollof rice is more than rice. It is a smell that fills the house. It is a red-orange pot on the stove. It is a plate we share at birthdays, weddings, and Sunday meals. And yes, it is also a friendly food rivalry across West Africa. In other words, jollof is culture you can taste.…
Cassava Couscous, Rice & Beans, Fish, and Plantain: How Côte d’Ivoire Eats From West to East
Food in CĂ´te d’Ivoire moves with the land. In the west, many meals lean on cassava (often turned into a fluffy couscous-like staple), plus rice and beans. In other words, it’s filling, steady food that holds you through a long day. But as we move east, the plate often shifts. We see more fish and…
Organic Slow Bolt Cilantro: More Leaves, Less Bolting
Organic Slow Bolt Cilantro is the answer for gardeners who love fresh cilantro but hate watching it race to seed the second the weather warms up. This non-GMO, heirloom strain of Coriandrum sativum stays leafy longer than standard cilantro, giving you a longer harvest window and a bigger payoff from every seed you sow. You…
Rosemary That Lasts for Years
Rosemary feels like a small evergreen tree that decided to move into the kitchen. It keeps its needles in winter, holds scent in every leaf, and stands up to heat and dry weather in a way many herbs never manage. When we grow culinary rosemary from non-GMO, heirloom seed, we invite a long-lived, steady plant…
Detroit Dark Red Beet Seeds: A True American Classic
Detroit Dark Red is the beet many of us picture when we think of a “classic” red beet. Uniform 2–3 inch globe roots, rich dark red flesh, and sweet, tender texture make it a long-time favorite for canning, roasting, and fresh eating. Below is a concise, ready-to-use variety and growing guide you can drop straight…
Boston Pickling Cucumber Seeds: An Heirloom Made for Crunchy Dill Jars
Boston Pickling cucumber seeds give us a direct line to old-school American pickles. This classic heirloom dates back to the late 1800s and still earns its place in modern backyard gardens for one simple reason: it just works. In this guide, we walk through what makes Boston Pickling special, how to grow it step by…
Tendersweet Carrot Seeds: Growing One of the Sweetest Roots in Your Garden
Meet the Tendersweet Carrot Tendersweet carrot is an old American heirloom with a simple promise in its name. The roots grow long and slim, about 9–10 inches, with a rich orange color and almost no tough core. The texture is fine and crisp. The flavor is very sweet, often compared to candy at the dinner…
Broccoli Microgreens: Tiny Greens With Big Power
Broccoli makes a wonderful microgreen. It is easy to grow, fast to harvest, and full of a mild, fresh flavor that tastes like soft baby broccoli or cabbage. Instead of needing a big garden bed and a long season, you get tender greens in about a week and a half, right on your counter. In…
Sempervivum: Hens and Chicks That Laugh At The Cold
Sempervivum looks like living jewelry. Tight rosettes sit on rock walls, in old clay pots, or tucked into cracks in concrete. Colors shift from lime green to copper, wine red, or smoky purple. Baby rosettes appear around the edges like a little family circling a parent. These plants have a simple common name that many…
Sedum: The Easy-Care Succulent Workhorse For American Gardens
Sedum is one of those plants that quietly solves problems in a yard.It covers bare soil, shrugs off heat, feeds pollinators, and still looks good when other perennials fade. Across the United States, gardeners use sedum in rock gardens, front-yard xeriscapes, pots on balconies, and even on green roofs over city sidewalks. These tough little…