Throw Back Thursdays

Get a blast from the past in our version of #tbt. Take a journey in time with interesting factoids and history of our hand-picked heirloom plants and vegetables. Who knows, we may even throw in an old tool or two as well.

Blackberries have been utilized in Europe for over 2,000 years for culinary and medicinal purposes as well as protective hedgerows. It’s no wonder that blackberry . . .
Asian food lovers know the distinctive scent and flavor of lemongrass (Cymbopogon citratus). The plant adds lemony zing to a host of popular dishes. Lemongrass . . .
Believe it or not, fava bean history is long and fascinating. This large bean is beloved by chefs and foodies, but did you know that . . .
One of the more charming squashes is the patty pan. Gelber Englischer custard squash is actually even cuter, with a similar form but topped with . . .
The history of pomegranates starts in the tree’s native range, from current-day Iran to the Himalayas in northern India. The trees were cultivated and the . . .
If I were told I could only grow one genus of plant in my garden, I wouldn’t hesitate to choose Asclepias, commonly known as milkweed . . .
Mae West was quoted as saying “The only carrots that interest me are the number you get in a diamond.” Okay, she was referring to . . .
According to the N.Y. Food Museum, 5,200,000 pounds of pickles are consumed annually in the United States, which equates to nine pounds per person. While . . .
Bidwell casaba melons are attractive, football-shaped melons with a creamy texture, pleasant aroma and a flavor reminiscent of orange sherbet. At 15 to 16 pounds . . .
Cool weather lettuce is one of the first crops out of the gate, and a welcome sight after months of less than fresh vegetables. Sure, . . .
If you are seeking a sweet, densely fleshed, medium to large eggplant, look no further than Mitoyo. Picture chubby, round to oval, glossy, black-skinned fruits . . .
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