Supersweet 100 Tomatoes with Soup Recipe

Cherry-type tomatoes are a favorite for many gardeners for various reasons. These bite-sized fruits are ready to eat earlier than large tomatoes. They are also conveniently sized for snacking. And, these little tomatoes are often exceptionally sweet and flavorful.

Tomato, Supersweet 100 Hybrid-Vegetable Seeds


Supersweet 100 tomatoes are known for their extra sweetness and high amount of vitamin C. They grow in clusters and are reminiscent of grapes on the vine. These clusters usually contain 20 tomatoes or more and the vines are quite productive! This particular indeterminate variety grows fruit until the frost which is great to have, rather than a harvest all at once.

Another plus of Supersweet 100 tomatoes is the fact that they are disease resistant

such as Verticillium Wilt and Fusarium Wilt race 1. This variety is easy to grown and the fruits taste great, making them perfect for adding to salads or, of course, just snacking.

A support system is encouraged when growing tomatoes. The next post will be about different types of supports. Keep posted! However, here is a recipe to try for this cold weather.


Soup with Summer VeggiesUse tomatoes in many recipes, including sauces, soups, salsa, salads, pasta, and pizza. Slice them for use in sandwiches and burgers.

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1 large bell pepper, chopped

1-2 zucchini or other summer squash, cut into cubes

2 cloves garlic, minced

2 cups fresh tomato, diced

1 (15 ounce) can tomato sauce

3 cups broth of your choice

1 1/2 tablespoons Italian seasoning

Salt and pepper, to taste

Combine ingredients in a large pot and bring to a boil. Reduce heat and let soup simmer for about 30-45 minutes, or until vegetables are tender. Serves 8.

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Smoked Turkey and Bean Sprout Sandwich

2 slices wheat bread (toasted optional)
1 tbsp mayonnaise
2 tsps prepared mustard TurkeyAvocadoSandwich with sprouts
3 slices smoked turkey breast
2 tbsps guacamole
1/2 cup mixed salad green
1/4 cup bean sprouts
1/4 avocado (peeled pitted and sliced)
3 ozs monterey jack cheese (sliced)
2 slices tomato
1/4 cucumber (sliced)
1 slice of red onion

Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato, red onion, and cucumber slices, then place the remaining slice of toast on top.

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All About Survival Sprout Seeds

Simply being the best deal you can find on a variety of sprout seeds we allow for two size packages. We offer a 2 pound option of our Survival Sprouts and a 4 pound option.

How long will they last?
Each is packaged in a resealable mylar bag to extend seed life. Many factors come into play when determining how long seeds will last. We recommend rotating every five years, but we have samples over 10 years old with a high germination rate. We recommend storing seed in a cool, dry and dark location to optimize shelf life.

Why Sprouts?
Sprouts contain the highest source of active enzymes known to man. They also contain the purest forms of vitamins and minerals. the body can assimilate vitamins and minerals better from sprouts than any other source of food or food supplement.

Sprouts are the single most important item left out of our diet for healthy living. A good supply of sprouting seed is also a vital supplement for any home food storage program because they can take the place of fresh fruits and vegetables. As always our sprouting seeds are always grown organically and are free from any harmful chemicals.

What’s in the blend?
We have specifically chosen and blended seven varieties of sprouting seed that will provide a well-rounded amount of vitamins, minerals, and proteins for natural healthy living.

Below are the 7 varieties of Sprouting Seed and nutritional information

Adzuki Beans- vitamin C. High quality protein, and iron.

Fenugreek- vitamins A,B,C,E,K, Rich in iron, phosphorus, and trace elements. A valuable blood and kidney cleanser. Helps purge cholesterol from the body. It’s pungent odor holds back mice and insects.

Lentils- vitamins C,E,B12, Rich in iron and other minerals and proteins. A complete protein in itself

Green Peas- vitamins A,C,E,B12, Carbohydrates, fiber, protein, and minerals

Mung Beans- vitamins C,E,B12, High quality protein, iron, and potassium. Also the very sweetest of beans.

Triticale- vitamins B,E, Carbohydrates, proteins, phosphorus, and other minerals

Wheat- vitamins B,C,E, Carbohydrates, proteins, magnesium, phosphorus, and other minerals. The highest source of vitamin C known to man.

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Roasted Brussels Sprouts

Seasoned Brussles Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

1. Preheat oven to 375 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves
3. Mix them in a bowl with the olive oil, salt and pepper
4. Pour them on a sheet pan and roast for 30 to 40 minutes, until crisp on the outside and tender on the inside
5. Shake the pan from time to time (every 10-15 minutes) to brown the sprouts evenly
6. Sprinkle with more kosher salt (optional), and serve immediately

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Winter Herb Container Gardening

Indoor Container GardenI will cover herb container gardening, December’s newsletter will have tips and advice for flower container gardening, and January will have vegetable container gardening.

Since winter is here it is time to reconsider your gardening. Outdoor gardens may be hard for some so this season we can begin our journey with container gardening.

This type of gardening allows people with limited time, little or a lot of space, or even limited physical capacities to create a relaxing and inviting garden during all seasons of the year. If you are a cooking-oriented gardener, you will enjoy the benefit of having fresh kitchen herbs close by.

Container herbs need little weeding, shade to keep the plants leafy as long as possible, and at least 6-8 hours of sunlight a day. Growing indoor herbs is a huge advantage; however, don’t expect them to perform as well as they do outside.

Things to consider:
• Don’t give your herbs too much love
• Avoid fertilizer- most herbs will provide a stronger fragrance and flavor if grown in lean soil
• Water wisely- most herbs prefer dry conditions, some need more moisture (consider your herb’s preference)
• Find a container that best suits your herb- not too large, not too small
• Must have good drainage in the container
• Change out soil every season if considering to keep herbs indoors year-round

Best Herbs for Container Gardens

• Basil – grows best in full sun and fertile, moist soil. Once the root system is established, about six weeks after sowing, it tolerates short periods of drought. Basil is a good companion with parsley, thyme, and other herbs when grown in a pot that holds at least 5 gallons of soil. Great for salads, pesto, sauces, and sautés.

• Chives- are grassy, clump-forming perennials with hollow leaves. Essentially tiny onions, chives are grown for their leaves and blooms rather than their bulbs. Their fragrant pink-purple spring flowers are also edible. Plant them in well-drained potting soil that’s rich with organic matter. They can tolerate light shade but do best in full sun. Chives grow well in container gardens.

• Cilantro- can be used for its tangy leaves or its dried, ground seeds. Plant this annual herb in well-drained soil. Cilantro grows best in sun, although it tolerates some shade. Because it has a long taproot, place it in a container garden that is at least 12 inches deep. Consider a larger amount to add to salsa, guacamole, grilled shrimp, and chicken.

• Tarragon- herb with a bold flavor. Plant it in full sun and well-drained potting mix. It tolerates drought well and should not be overwatered. Tarragon grows in partial shade but does best in full sun.

• Lemon balm- is perfect for container gardens so it doesn’t take over the yard. Plant in partial shade or full sun and in moist, rich, well-drained potting mix.

• Marjoram- sweeter, mild flavor. Grow it in full sun and well-drained potting mix. It’s perennial in Zones 8-10, so gardeners in colder areas can grow it in container gardens indoors over winter.

• Mint- is such a vigorous plant that it will become invasive unless it is confined in a pot. Grow it in full sun or partial shade. Mint can grow in many soil types and degrees of sunlight, but it produces the best leaves in rich soil. It’s a perennial, but its hardiness varies by variety, so check which type you are growing.

• Oregano- a shrubby perennial that does best in full sun and well-drained potting mix. The more sun oregano receives, the more pungent the flavor of the leaves. It does not tolerate wet soil.

• Rosemary- likes hot, dry, and sunny spots. Quick-draining soil is the key to good growth. It’s drought-tolerant. Keep the soil moist but never wet when grown indoors.

• Sage- best grown in full sun and moist, well-drained potting mix.

• Thyme- comes in many varieties, but all grow best in full sun and well-drained soil. Thyme does not tolerate wet soil, so avoid over-watering.

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Discounted Kitchen Herb Value Pack

Don’t get discouraged about your outside garden! We have a solution- Container Gardens. Start today with our DISCOUNTED Kitchen Herb Value ! 10 Packets of different varieties for $13.00!

pots of herbs

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SAVE MONEY on Kitchen Herbs

During the time frame of November 25, 2013- December 15, 2013 we will have our Kitchen Herb Value Pack on SALE! Originally the value pack is $16.99 and will be on sale for a special price of$13.00!

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October Pumpkin Bread


* 2 cups all-purpose flour
* 2 teaspoons cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 1/2 cups sugar
* 1/2 cup Applesauce
* 1/4 cup vegetable oil
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon pumpkin pie spice
* 3 cups shredded fresh pumpkin OR 2 cans Pumpkin Puree
* 1 cup toasted pumpkin seeds (optional)

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, applesauce, vegetable oil, eggs, and vanilla. Combine wet mixture and fold in the shredded pumpkin or pumpkin puree and pumpkin seeds. Complete by adding the dry mixture into the wet mixture. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

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Free Shipping Code!

ALL orders will receive FREE SHIPPING using the code: OCTSHIP13, this code is only VALID Wednesday, October 23, 2013.


Shop now! 

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Football Season Started, Time for Chips and Salsa

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