I am often asked for sources of organic seeds. My local health food store carries a large selection (lucky me!), however sometimes I get obsessed with growing something that is not common, so I have to rely on internet sources. All these companies emphasize sustainability, strive for genetic integrity, offer an array of varieties, and have consistently high germination rates. In addition, their web sites provide detailed variety descriptions, growing
advice, and interesting stories.

 All have an aversion to GMO seeds and plants, and have either taken the Safe Seed Pledge - a written commitment to sell only non-GM seed - or made public declarations that they will not knowingly sell GM seeds. Some are Certified Organic, while others that are not certified, use organic practices in offering their seeds.

1.  Johnny's Selected Seeds (Maine) - certified organic and employee owned

http://www.johnnyseeds.com <http://www.johnnyseeds.com/>   



2.  Seed Savers Exchange (Iowa) - emphasizes preservation of sometimes
forgotten heirloom varieties, and yes you can even exchange seeds with
others

http://www.seedsavers.org <http://www.seedsavers.org/> 



3.  Baker Creek Heirloom Seeds (Missouri) - speaks out against GM
"Frankenfoods" and advocates food labeling that has GM content

http://rareseeds.com <http://rareseeds.com/>



4.  Territorial Seed Company (Oregon)

http://www.territorialseed.com <http://www.territorialseed.com/>



5.  Seeds of Change (Rancho Dominguez, California) - certified organic

http://www.seedsofchange.com <http://www.seedsofchange.com/>



6.  Southern Exposure Seed Exchange (Virginia) - small company but offers
unique items and is certified organic

http://www.southernexposure.com <http://www.southernexposure.com/>



7.  Renee's Garden Seeds (Felton, California) - also annual flowers

http://www.reneesgarden.com <http://www.reneesgarden.com/>



8.  Peaceful Valley Farm & Garden Supply (Grass Valley, California) -
promoter of the organic movement and they sell much more than just seeds for
the organic gardener

http://www.groworganic.com <http://www.groworganic.com/>

 

9. High Mowing Seeds is the one at my health food store and someone was nice enough to remind me to add them to the

http://www.highmowingseeds.com

These little gems come to me courtesy of my friend Cassie Pfaff. They incorporate a new spice to me, Sumac. It is tart and tangy, and ohhhhh so yummy!!

2 cups cooked wheat berries, according to package directions

1 cup cooked green lentils, according to package directions

Mix with the following:
1-2 T extra virgin olive oil
1 T. mint
1 T. coriander (toast and crush or use 1/2 tbs powdered)
2 T. organic sugar
1 t. garlic powder
1 t. sea salt
1/3 cup dried diced plums (can also use small raisins or currants)

 

Wheat Berry Salad Pitas:

prepared store bought hummus

wheat berry salad from above

small whole wheat pita rounds, about 3 in. in diameter

sumac (a middle eastern spice, which can be found at www.penzeys.com, or amazon.com)

Spread hummus onto pita bread and top with wheat berry salad.

Sprinkle with sumac.

(sorry the pic is a bit blurry, will get a new one soon!)

These are so good, it is near impossible to eat just a few!! Recipe courtesy my friend, Cassie Pfaff.

one large red onion

one large or two small shallots

2 T. olive oil

1/4 c. balsamic vinegar

1/8 c. apple cider or red wine vinegar

1 T. organic sugar

1/2 t. ground ginger

1/4 t. ground cloves

vegan cream cheese (preferrably the non-hydrogenated type)

pre-made bruschetta, as small as you can find

Slice thin one extra large red onion and one large (or two small) shallots.
Saute in 2 tbs olive oil until onions start to appear soft and clear.
Add the balsamic, apple cider vinegar, sugar, ginger and cloves.
Continue to cook until the mixture starts to caramelize and thicken. This will happen when the liquid begins to cook off.
Spread vegan cream cheese onto the bruschetta, and top with onion jam.
(She used a rosemary and olive oil bruschetta)

These are so pretty and so simple. Recipe courtesy of my friend, Cassie Pfaff.

2 Packages Turkish Figs

 Walnuts

Tofutti Cream Cheese (try to find the non-hydrogenated type)

honey (or agave nectar, to keep it vegan)

Cut figs in half and snip off end of the stem.
In a small bowl combine 1/4 cup vegan cream cheese, 1 tbs. raw honey(or agave), and 2-3 tbs crushed walnuts.
Spoon a little of the cheese mixture into the figs, and tuck in a whole walnut on top.

You can mix the crust by hand as explained below, or you can put it all in your breadmaker and let it do all the work. If you use the breadmaker, once it its done, split your dough into 2, and spread out on your pan or pizza stone if you have it.

1 T. active dry yeast

 1/4 t. organic sugar

1 1/2 c. warm filtered water

2 T. extra virgin olive oil

1 1/2 t. salt

1 c. whole wheat flour

3 c. bread flour

1/4 c. flax seeds, brown or golden

Mix yeast & sugar with warm water in a small bowl. Set aside until yeast begins to foam, about 5-10 minutes.

In a medium bowl, combine the salt, flours, and flax seeds.

Add remaining warm water to the yeast mixture, along with the olive oil.

Pour into stand mixer or by hand, add flour mixture by cupfuls until a sticky dough comes together. It will pull away into a ball from the sides of the bowl. Knead by machine, or put dough on slightly floured work surface and knead by hand for 5 minutes, or until dough is smooth and elastic. Put dough in a bowl, cover with a clean towel and let rise in a warm place (like the oven turned off, but with the light on) for 1-1 1/2 hours, or until doubled.

Preheat oven to 450 degrees.

Punch dough down, and form into equal sized balls for 2 large or 4 small pizzas. Spray pizza pans or stones with nonstick cooking spray or rub with olive oil. Let dough rest for another 30 minutes, shape into pizza crusts and place in pans or on stones. Dot each crust with a fork so that bubbles do not form.

Place each crust, or single crust, in hot oven and bake for 5 minutes. Remove from oven.

You can freeze them if you want to use in the future, or top them.

Here is what I used to top this one:

1 T. Earth Balance margarine

1 fairly large crushed garlic clove

1 t. salt

1 or 1 1/2 c. mozzarella Daiya cheese

1/2 tube Teese Vegan Cheese, Mozzarella flavor, shredded (By Chicago Soy Dairy my Chicago friends!)

1 c. chopped water packed artichoke hearts

1/4 c. chopped red pepper

1/4 c. thinly sliced red onion

handful fresh basil leaves

Add the crushed garlic in a small ramekin with the Earth Balance & salt. Melt the Earth Balance in the micro. Using a pastry brush, spread evenly over your pre-baked crust. Mix the cheeses together and spread over the crust. Evenly spread the artichoke hearts, red pepper, and onion over the cheese. Tear apart the basil & spread it out on top of the veggies. Bake in 450 degree oven for around 10 minutes, or until the cheese starts to melt.

 

 

‎1/4 c. Sherry Vinegar, 1 small shallot chopped, 1/2 t. dijon mustard, 1/2 t. onion powder, 1/2 t. sea salt, 1/4 c. roasted hazelnut oil, 1/4 c. olive oil (not virgin, it is to flavorful). Blend it all up! If you have any roasted garlic laying around a little bit of that would be good in there too!

I love this new site! It is very similar to Groupon, except that they feature vegan goods and services. This Oyster Mushroom Kit is one of the items on their Holiday Gift Guide, which I am definitely going to be gifting this season (and one for myself too!), and they have a discount for you if you are a subscriber. Woot Woot!!

Click on the image below to subscribe and get great deals!