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Kitchen Garden Seeds

Kitchen Garden Seeds

Dear Friends;

Welcome to our 2015 collection of the world's best vegetable, herb and flower seeds. We have spectacular additions, like Karoda Carrots; The Festive Filet Bean Blend; Lollo Bozo Loose-Leaf, Pablo Batavian and Bronze Beauty Oakleaf Lettuces; Korist Kohlrabi; Magic Molly Purple Fingerling Potatoes; Canestrino Tomatoes; Jimmy Nardello Sweet Peppers; Purple Ribbons Spanish Lavender; The Chabaud Carnation Mixture; Globe Thistle Echinops; Purple Bells Rhodochiton and Grandpa Ott Morning Glories, among many others.

The spirit with which gardeners sow seeds, tend gardens and celebrate seasonal bounty is extraordinary. It's contagious goodness borne of one's passion for gardening and cooking, and the magic of seeds. Growing and cooking our own food propels the cadence of our lives, our physical health and well-being, and the joy that we share for the world that we help to create.

This year, we're finally launching our new website! It will bring you more horticultural information, photographs, special collections, an online cookbook and resource sharing. Like us on Facebook to join our community of like-minded, spirited gardeners. Call us for personal assistance Monday through Friday from 9:00 a.m. through 5:00 p.m. Lance Frazon, our seed specialist, loves to talk seeds.

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

Horticultural Illustrations

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

Horticultural Tips

We work hard to provide you with the best, most practical horticultural information to help make gardening joyful, abundantly productive and rewarding. You will find horticultural tips for each type of vegetable, herb and flower seed organized by classification. We've also dedicated ourselves to providing you with a wealth of personally crafted recipes as well as those from renown chefs across the country. You may find our online cookbook here, or under each classification of vegetable, herb or flower. We've included a sprinkling of hands-on tips and recipes courtesy of Barbara Damrosch, Four Season Farm, Harborside, Maine. Barbara authored The Garden Primer and, together with her husband Eliot Coleman, The Four Season Farm Gardener's Cookbook.

As you invest yourself in your family's kitchen garden, we encourage you to support local farmers' markets as well as organizations dedicated to community gardening and healthy food for all, some of which are included below.

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.

  1. Food is fundamental to life. It nourishes us in body and soul and the sharing of food immeasurably enriches our sense of community.
  2. Good, safe, wholesome food is a basic human right.
  3. Society has the obligation to make good, pure food affordable and accessible to all.
  4. Good food begins with unpolluted air, land and water, environmentally sustainable farming and fishing and humane animal husbandry.
  5. Sound food choices emphasize locally grown, seasonally fresh and whole or minimally processed ingredients.
  6. Cultural and biological diversity is essential for the health of the planet and its inhabitants. Preserving and revitalizing sustainable food and agricultural traditions strengthen that diversity.
  7. The healthy, traditional diets of many cultures offer abundant evidence that fruits, vegetables, beans, breads and grains are the foundation of good diets.
  8. As part of their education, children deserve to be taught basic cooking skills and to learn the impact of their food choices on themselves, on their culture and on their environment.

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
262 Beacon Street
Boston, Massachusetts 02116
Phone: (617) 236-5200
Website: www.chefscollaborative.org
Email: info@chefscollaborative.org

23 Tulip Drive   PO Box 638   Bantam, Connecticut 06750   Phone: 860-567-6086   Fax: 860-567-5323

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