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About Kitchen Garden Seeds |
 
Dear Friends; Welcome to our 2013 Kitchen Garden Seeds collection. We hope and trust that this will be a year inspired by the power of planting, and the abundance, good health and spirit that it creates for our families, friends and communities. We've added new varieties of vegetables like Purple Sun Carrots, Amethyst Purple Filet Beans, Orion Fennel, Iznik Bush Cucumbers, Kantong White Pak choi, Cylindra Beets, Country Taste Beefsteak Tomatoes, Jaune Boule d'Or Turnips, White Flat Boer Ford Pumpkins and Thai Dragon Hot Chile Peppers. We could go on and on. We've also expanded our flower selection in response to your requests. We've added Bright Pink, Lime-Green, Violet and White Giant-Almost-Dahlias Zinnias and the Cheyenne Spirit Coneflower Mixture (it includes the rare, amazing red variety). We've also added American Giant Sunflowers, Connecticut Yankee Delphinium Mixture, Marble Arches Salvia Mixture and our Cup and Saucer Canterbury Bells Mixture. Thank you for your overwhelming response to our collection, and to our horticultural emails. You inspire us and remind us that the power of planting must never be underestimated. It is incredible how just one life crafted around the garden and kitchen can impact and inspire children and friends. It is contagious goodness borne of one's passion for gardening and cooking, and the magic of seeds. Visit www.kitchengardenseeds.com for in-depth horticultural information and our ever-burgeoning recipe box. Call us if you need us: we're here for you Monday through Friday from 9:00 a.m. to 5:00 p.m. With warm regards, Jo-Anne van den Berg-Ohms, Managing Director PS: Send us your favorite vegetable and herb recipe and photos of your own special kitchen garden. If we use them in our catalog or on our website, we will send you a $25 gift certificate! Submit entries to: Customerservice@kitchengardenseeds.com Barbara Damrosch Our special consultant Barbara Damrosch writes a weekly column in The Washington Post called &A Cook's Garden&, which appears on Thursdays in the Home and Garden Section. She is the author of the Garden Primer and Theme Gardens (Workman Publishing, available through your local bookstore or at www.amazon.com). She also owns Four Season Farm in Harborside, Maine, with her husband Eliot Coleman. Their experimental market garden produces vegetables all year long and has become a national model of small-scale, sustainable agriculture. Barbara's career has included a landscape design business and work in television, including the &Gardening Naturally& series she hosted with Eliot for The Learning Channel. She believes that if everyone grew vegetables it would be a better world. Visit Barbara at www.fourseasonfarm.com Bobbi Angell Bobbi Angell draws our catalog and seed packet artwork from her studio in the hills of southern Vermont. An avid gardener, she proudly grows many of the varieties we offer. Her graceful line drawings were featured in The New York Times Garden Q&A column for many years and are compiled in 1000 Gardening Questions and Answers, Our Life in Gardens and the forthcoming To Eat. She is renowned for her detailed scientific illustrations and elegant copperplate etchings of plants. Visit Bobbi at www.bobbiangell.com Anyone Can Have a Garden Michelle Obama set a great example with her White House kitchen garden: every young person needs to know the value of good, healthy food, and where it comes from. And in times like these, it’s even more important to give everyone a chance to grow their own food, even if they don’t have much experience, or a yard to grow in. The American Community Gardening Association has lots of ways to help you get started. Go to www.communitygarden.org to find established community gardens in your area, how to start a new one, and how to overcome obstacles along the way. They provide resources for neighborhood gardens, school gardens, mentorship programs, and can even steer you toward entrepreneurial programs to help young people enter food and gardening-related fields. (Their mailing address is 1777 East Broad St., Columbus, OH 43203-2040.) Check out their new youth-oriented program, Rebel Tomato. Slow Food International What's the best way to counter the toll that fast food takes on our lives, both nutritionally and spiritually? Grow and cook our own meals~and join Slow Food. It's a worldwide non-profit organization that aims to restore the pleasures and values associated with traditional and ecologically sustainable ways of growing, cooking and eating. In short, everything that fast food is not. Whenever you sit down with your family to a convivial homemade dinner, you honor this group's message. Slow Food also works to protect crops and food traditions that are in danger of being forgotten, from rare Alpine cheeses to heirloom American turkeys and strains of wild rice. It does this by a variety of means: by offering financial backing, by honoring the artisans who still keep the old knowledge alive and by raising the public's awareness of what we lose when our frenzied lives put real food on the back burner. Founded in Italy, Slow Food now has over 80,000 members. Although global in scope, it's still a grass roots organization made up of local chapters called "convivia". These meet to celebrate what their own particular region has to offer. Members have the satisfaction of helping local farmers, cooks and food-crafters continue their work, while at the same time sharing with one another the joys of good, honest food. Check it out for yourselves at www.slowfood.com and at www.slowfoodusa.org (phone: 718.260.8000). Kitchen Gardeners Unite! One of our favorite websites is that of Kitchen Gardeners International (KGI). It's full of great tips, recipes and stories from here and abroad~we look forward each month to its online newsletter. In a nutshell, KGI is a nonprofit network whose mission is to celebrate homegrown, homemade foods worldwide, and to promote their role in building a healthier, tastier, more sustainable and secure food system. Its leader, Roger Doiron, believes that we are growing distant from our food and its sources, to the detriment of our health and our environment. KGI's simple premise is that the more kitchen gardens there are and the more intimately involved we become in our own food preparation, the healthier and happier both we and the planet will be. KGI promotes greater levels of food self-reliance on the part of individuals and communities. Its network includes kitchen gardens and home cooks from over 45 countries. Help celebrate Kitchen Garden Day on August 27, 2006! Please visit www.kitchengardeners.org Chefs Collaborative Statement of Principles The Chefs Collaborative is a network of chefs, restaurateurs and other culinary professionals who promote sustainable cuisine by teaching their children, supporting local farmers, educating each other and inspiring their customers to choose clean, healthy foods.
For further information about the Chefs Collaborative and about community programs near you so that you may support their efforts, please contact them at www.chefscollaborative.org; info@chefscollaborative.org or (617) 236-5200. Chefs Collaborative |
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23 Tulip Drive PO Box 638 Bantam, Connecticut 06750 Phone: 860-567-6086 Fax: 860-567-5323 |  |