The Homestead Collection
A carefully curated collection for the homesteader in mind. This collection includes 16 varieties of heirloom seeds intended to help you grow more food on your homestead, and eat more of what you grow year-round. Each pack has 2 times the seed of our normal packets specifically for those with more garden space. Each packet also is custom designed with watercolor graphics printed on heavy 70lb craft jute paper to return back to the days of victory gardens and a way of simpler living with a timeless charming feel.
Danver’s 126 carrot – can be grown in spring and eaten in summern and fall, then covered with leaves and dug up all winter into spring.
Golden bantam corn – Can be grown in summer for sweet corn, or be saved to be ground into corn meal or corn flour.
Detroit dark red beet – Grown in spring, greens can be eaten and the beets can be harvested in summer, Eaten and pickled in the fall for winter and spring.
Waltham butternut squash – Grown for winter squash for winter and spring eating.
Black seeded simpson lettuce – Grown in spring, summer, and fall for fresh eating, or dehydrated and powdered for smoothies during winter.
Copenhagen market cabbage – Grown and eaten fresh in summer and fall, then pickled for winter and spring.
Ace 55 tomato – Grown in summer and fall fresh eating, canned for winter and spring.
Roma tomato – grown for fresh eating in summer and fall, canned for winter and spring.
White and yellow Spanish onion – Grown for summer and fall fresh eating, and winter and spring storage.
Knearly yellow eyed bean & Light Red kidney Bean – Fresh eating and the beans seeds can be dried for their main purpose of bulk storage beans.
Wisconsin pickling cucumber – grown for summer and fall fresh eating, as well as pickled for winter and spring.
Table King Acorn Squash – A winter squash for long shelf life storage into winter and spring.
Sparkler white tip radish – Spring, fall, and winter harvests for fresh eating.
Blue Lake Bush bean – summer and fall fresh eating, canned, frozen, or pickled for winter and spring eating.