Welcome to our 2014 collection of the world's best herb, vegetable and flower seeds. We've added dozens of new varieties to tempt you, like Iona Petit Pois Peas, Detroit Dark Red Beets, Danvers Half Long Carrots, Peppermint Swiss Chard, Honey Nut Mini Butternut Squash, Round Midnight Purple Basil, Province Lavender, Chinese Lanterns and Love-in-a-Puff, among others.
The spirit and care with which gardeners sow seeds, tend gardens and celebrate seasonal bounty is invaluable, and must never be underestimated. It's extraordinary how just one life crafted around the garden and the kitchen can impact so many. It's contagious, honest goodness borne of one's passion for gardening and cooking, and the magic of seeds. It affects every aspect of life: the cadence of our days, our physical health and well-being, our connection to the seasons, how well we eat, sleep and feel, and the joy that we feel and share for the world that we help to create.
This year, we'll be launching a new website, complete with an online cookbook, in-depth horticultural information and seasonal 10%-off website specials. Sign up online with your email address, and we'll send you a grand opening invitation. Friend Kitchen Garden Seeds on Facebook to join our community of like-minded, spirited gardeners. Call us for personal assistance. We're here Monday through Friday from 9:00 a.m. through 5:00 p.m. We'd love to speak with you about your garden.
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
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
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
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.
- Food is fundamental to life. It nourishes us in body and soul and the sharing of food immeasurably enriches our sense of community.
- Good, safe, wholesome food is a basic human right.
- Society has the obligation to make good, pure food affordable and accessible to all.
- Good food begins with unpolluted air, land and water, environmentally sustainable farming and fishing and humane animal husbandry.
- Sound food choices emphasize locally grown, seasonally fresh and whole or minimally processed ingredients.
- 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.
- The healthy, traditional diets of many cultures offer abundant evidence that fruits, vegetables, beans, breads and grains are the foundation of good diets.
- 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; firstname.lastname@example.org or (617) 236-5200.
262 Beacon Street
Boston, Massachusetts 02116
Phone: (617) 236-5200