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Food of the (near) Future




Despite the fact that I haven't seen but a mere patch of ground at our home since prior to Christmas, despite the fact that we still have a foot of snow almost everywhere I look, despite the fact that just looking at flip flops gives me chills, the eternal optimist in me spent the balance of the weekend ordering thousands of heirloom vegetable seeds for this year's crop at our little micro farm.

Ideally, if the sun and rain cooperate, (and the sheep don't bust through the fence and help themselves to beds upon beds of gorgeous heirloom kale, leeks, peppers, brussels sprouts, beets, salad greens, and herbs, as happened briefly on one unfortunate day in October), those seeds and their resulting crop will then become a huge percentage of our food for the coming year, and many of the ingredients that I will cook for you here.

If you are bitten by the promise of dirt under your fingernails and eating within a five minute radius bug too, here are a few of my best resources for heirloom seeds and plants.  Each offer a mind-bloggling assortment of vegetables, fruit, and herbs.  They also fiercely protect seeds of endangered heirloom varieties so generations to come will have a vast diversity of produce available as well.


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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