Upcycling an Ikea Chair Into a Garden Trellis

In 2021, we bought a pair of Ikea Poang chairs. They’re pretty iconic and are what many people envision when they think about Ikea chairs. We used to sit in them every time we would shop at Ikea and dream of buying them when it made sense. That time came in 2021, and at first, we loved them. However, over time, they lost their luster. They were really low to the ground, making them hard to get out of, and they were narrow, so it was difficult to work on a computer or do anything with your hands, like cross-stitch or knit.

After moving in 2024, we decided that these would become outdoor chairs on our porch. Although the chairs weren’t designed to be outdoors, the wood can be treated to resist the weather, and the cushions were brought inside at night. They worked decently well on the porch; however, the same design flaws persisted: too narrow and low. When we built our table and stools, we no longer had a need for the Ikea chairs since the stools are primarily where we sit. And when we want something more “loungey” or have people visiting, we have folding chairs that recline flat. When not in use, they can be folded and stored away, taking up less space than the Ikea chairs. That left us with a decision to be made about the Ikea chairs.

We aren’t people to throw things away unnecessarily, and we didn’t want to donate these chairs because they sat outside for nearly a year. Throughout the entire process, Magz had the idea of trying to use these chairs in our garden. We talked about simply setting a planter where the seat would be and letting nature take over them, as well as cutting out the seat support and growing a plant up from the ground through the chair. Eventually, I had the idea of using the back of the chair as a trellis system. You can’t see it in the above picture, but behind the cushion are two vertical pieces with several horizontal pieces between them, creating a ladder system. That’s essentially what a trellis is anyway. So, with that in mind, I set out to make it all happen.

Disassembly, Design, and Construction

If you’ve ever put together a piece of Ikea furniture, you know that they are all pretty similar. All of the individual wooden (or wood-adjacent) pieces are connected with screws, bolts, or barrel nuts (I had to look up what they’re called). Although assembly can be overly complicated, once you’ve put one piece of Ikea furniture together, you have an idea of how everything goes together. And while durability and longevity aren’t Ikea’s strong points, thankfully, it was a bonus in this case, because as easily as the chairs went together, they came apart.

With the pieces separated, we were left with two cross pieces, the back section that will be used for the trellis, two seat support pieces, and the two large side pieces that comprise the arms and bottoms for each chair. There was a seat section for each chair that was incredibly difficult to pull the staples from. We ended up getting rid of that piece. The back of each chair was the original inspiration for this project, but as I took the chairs apart, I could see ways to use the remaining pieces. The sides can either be cut down for individual lengths of wood or can be transformed into a planter stand. Meanwhile, the cross pieces will be used to build additional planters or in another woodworking project in the future. I typically don’t throw anything away if there’s a possibility that it can be used again.

Designing the planters for the back pieces was straightforward. I measured the width of them, added two inches, and that was the interior width of the planters. I had a bunch of leftover pressure-treated 1x6s from last year’s porch project. I kept them their full width and cut pieces to length to make the four sides of the planters. Initially, I thought I would need to have two rows of these boards so that each planter was roughly 11 inches tall. However, after attaching the sides for each planter and feeling confident that one row would provide enough dirt and be sturdy enough to not tip over, I kept the planters separate. This was great, because it meant I had two planters mostly finished when I thought I only had one planter halfway done.

With that decision made, I had to figure out the bottom. I did this by using scrap pieces and ripping full-width pieces on the table saw to cover the opening. I also added support pieces for extra attachment points. Also, a note on the connectors I used. For the most part, I used coated exterior 1 1/4-inch screws that went into pre-drilled holes to reduce the likelihood of the wood splitting. This mostly worked; however, there were times when I used exterior brad nails for efficiency and simplicity. I also used outdoor-rated wood glue to hold everything together. I’m confident that these planters are built well and should stay together for the foreseeable future.

Next up was the most complicated part: attaching the back piece to the planter. On the chair, this piece connected to a cross member with a short bolt that screwed into an enclosed nut that was pressed into the back side of the piece. There was no way to reuse this setup with the planter since the bolt was too short. Instead, I determined that a 3/8-inch bolt would go through the existing hole. I managed to clamp the back piece to the planter in order to drill a small pilot hole through the plant. I then drilled that hole out with a bigger bit and ran a zinc-coated bolt through everything and tightened it down with a nut. With both sides connected, I added a screw through both pieces on each side to make sure everything is secure. And with that, it was all done.

In total, I think each planter took about two hours, and it was pretty easy to bring this idea to fruition. I’m also very proud of our ability to reuse and upcycle something that a lot of people would have thrown away. I’m really excited to plant in these this year and see how beans or cucumbers will climb the trellis system. I’ll definitely follow up with other posts about how we reuse the other pieces (if they’re used in a garden-related project) as well as how successful these planters are. If you’re interested in doing something like this, don’t be afraid to take a chance and upcycle something into a planter for your garden. It’s a lot of fun and gives your garden extra character.

April 27, 2026 0

Let the Dandelions Grow

If your town is like ours, you’ll see a lot of manicured lawns with the grass cut even and low with few dandelions and “unwanted” weeds. In spring when there is ample rainfall, these lawns typically look nice and green; however, in the dog days of summer, the lawns will turn brown and crispy because even though the rainfall has lessened, the mowing must continue. And that doesn’t include the people who pay for lawn care companies to spray harmful chemicals on their yard. When we sit on our back porch and look toward the backyard or I look out the side window when working in my office, I see a lot of yards that don’t fit that manicured vibe, thankfully. I see lawns that are lush, thick, and vibrant green; however, there are multiple varieties of grass and the presence of dandelions to confirm that these lawns are natural. Seeing the difference between manicured and natural lawns is quite a shock, and it makes me question why people hate natural beauty, and namely dandelions, so much.

When I was growing up, I remember people complaining about dandelions in their yards, but they usually didn’t do anything to address them. Now, there are millions (probably billions) of dollars being spent on researching, developing, and advertising products designed to attack “weeds” like dandelions. My question is “Why?”

The Invasive Species Argument

One reason people hate dandelions is that they’re considered weeds, and the most in-tune haters will even describe them as invasive species, but that isn’t the whole truth. While dandelions are not native to North America, that does not mean they’re invasive. Invasive species are plants, insects, animals, etc. that aren’t native and have the ability to take over an ecosystem, wiping out the native species. These species also don’t provide the same benefits that native plants, insects, and animals need.

Currently, there are only two states in the USA—Alaska and Oregon—that consider dandelions to be invasive. For every other state, they’re simply non-native. This means they were introduced to the area but don’t cause the damage that invasive species do. In some cases, these plants can still be detrimental because they may have higher moisture requirements than native plants, causing an imbalance in the ecosystem. But even that isn’t the case with dandelions, but more on that in a bit. So, we can debunk the invasive species argument.

The History of Dandelions

Before looking at some other aspects of the dandelion, I want to first touch on where it originated. Dandelions have been around for thousands of years, originating in Eurasia before coming to North America, most likely in the 17th century on the Mayflower. But don’t think that this was by accident. The Europeans who arrived in America during this time period brought dandelions with them intentionally. That’s because the plant served a key medicinal purpose for them, which is one of its many benefits.

Benefits of Dandelions

Many may think of dandelions as nuisances, but the reality is that there are many benefits to them.

Medicinal

I mentioned earlier that Europeans intentionally brought dandelions with them for their medicinal benefits. And like most natural remedies, their positive effects are often minimized by the medical community. However, the Cleveland Clinic published a blog post in 2021 on the benefits of eating dandelions. In it, they mention that dandelions can be used as a good source of vitamins A, C, and K as well as folate, calcium, and potassium. Research and testing have also shown dandelions to help provide antioxidants, reduce inflammation, manage blood pressure, control blood sugar, and lower cholesterol. And while it hasn’t been confirmed, a research paper written by a biochemistry professor in Poland found that dandelions can help fight cardiovascular disease.

Dandelions can be consumed in a number of ways. The greens are delicious when eaten in a salad or sauteed. The flower petals and roots can be steeped into tea. You can also make wine and jelly from the flowers. In general, you can eat them the same way you do other greens grown in the garden.

Soil Improvements

Even if you don’t like the look of dandelions in your yard, one thing that can’t be denied is how it can improve your soil. Because they have deep, tough taproots, they’re able to break up the soil, allowing plants you want to grow to establish strong root systems. As a result, it could even make sense to intentionally plant dandelions in your garden beds to help your crops grow.

In yards, the deep taproots improve drainage and reduce runoff that often comes with lawns. Grasses, especially non-native varieties, tend to have shallow root systems that don’t absorb rainwater as efficiently as other plants. This leads to runoff, soil degradation, and potential flooding. And if you use herbicides or fertilizers on your lawn, the excess chemicals that aren’t absorbed can run off into streams and harm the drinking water supply.

Pollination

This one is pretty obvious, but dandelions are an important food source for pollinators. This is especially true early in spring when they’re one of the few available food sources until other flowers bloom. With pollinators already struggling to find food due to urbanization and the destruction of our ecosystems, it’s important to provide as much food as possible. I’ve already written about my love of the pollinators here, so it shouldn’t be surprising that I’ll keep dandelions around to help them.

Still Not Convinced?

Even if you don’t like dandelions and would prefer a lawn free of them, please be careful with how you address them. Instead of using herbicides that are harmful to the environment, including wild animals, pets, insects, and our water supply, physically remove them. Mowing them down and deadheading them will prevent the seeds from blowing and spreading once the flower dies. Plus, the pollinators will still have the opportunity to use them as a food source before. But at the end of the day, there isn’t a logical reason to kill them. The benefits greatly outweigh the negatives. Plus, they’re beautiful.

April 22, 2026 0

Thankful for a Patient Approach to Peppers

Last week, I wrote a post that posed the question, “When is it time to restart seeds?” The reason for that question was that our pepper seeds were taking forever to germinate and were already past their expected range. In the end, I argued for a patient approach to seed starting and not being too quick to pull the plug before restarting them. But I did write that if our Takii’s New Ace sweet peppers didn’t germinate by this past Sunday, (April 12) I was going to restart them. Thankfully, I was rewarded for this decision, and we saw our first seeds sprout late last week. Additionally, we saw more of our jalapeno, habanero, and Gochugarju peppers sprout. I don’t want to exaggerate the success, though.

We are far from a 100 percent germination rate, as only 2 of the 10 Takii’s New Ace, 3 of the 10 Gochugarju, and 8 of the 10 habanero cells succeeded. We did have one jalapeno cell germinate, but it died off pretty quickly. I’m unsure what caused the seeds to fail, but a couple of factors I’ve considered are the use of an old seed-starting mix and inadequate moisture levels. Either way, I addressed both of them with the second batch of seeds I started.

Speaking of starting more seeds, on Monday evening, I started a second batch of pepper seeds, using the rest of the Takii’s New Ace seeds and the majority of the remaining pepper seeds. I believe I started 6 Takii’s New Ace, 8 Gochugarju, and 8 jalapeno cells. I switched to a new bag of seed-starting mix, which I think will yield better results. It’s lighter with more drainage amendments and less debris (twigs, clumped soil, etc.). I also ensured that the seeds and soil were thoroughly moistened and have been keeping the soil damp until the seeds germinate. Finally, I moved the seeds that did succeed off the heat mat to keep the roots from getting too warm.

Lessons Learned

An attitude I want to have with everything I do, gardening included, is learning something and having takeaways. I think it’s an important mindset to have to feel like you haven’t wasted time, which can lead to disappointment. In this case, I learned that having patience with your seeds is the right call. If you have the time, there’s virtually no harm in giving your seeds an extra day or two to germinate before starting over. Giving yourself and your seeds extra time to succeed can have a big payoff down the road. I also learned that it may be best to start with new seed-starting mix each spring. I wanted to use some leftover mix from last year to not be wasteful, but I think it’s best to use new, unopened mix. The old mix can be composted, so it still won’t be wasted.

Finally, I learned that I’m never going to start more than 2 seeds per cell moving forward. I’ve always been a gardener who puts 3 or 4 seeds in each cell to maximize the likelihood that each cell produces a start. However, after having a lot of our pepper seeds fail to germinate this spring, I feel like I wasted a lot of seeds that could have been spread out among more cells. My new approach is going to be using as many cells as I need but using the seeds more efficiently. Please note that this approach will only apply to starting seeds indoors. When direct sowing, I’ll still use 3 or 4 seeds per hole to not waste space in the bed.

When you start seeds, how many seeds do you use per cell? Also, are there any vegetables that you struggle to get started? For me, it’s always peppers.

April 16, 2026 0

When Is It Time to Restart Seeds?

I recently wrote that we began starting pepper seeds for our garden. We’re growing four types of peppers this year: Takii’s New Ace bell peppers, Gochugarju hot peppers, Jaluv an Attitude jalapenos, and West Indies habaneros. We started them on Sunday, March 22, and all varieties take 10-14 days to germinate. The jalapeno seeds were the first to germinate, doing so in nine days (March 31), while the habaneros and Gochugarju did so a few days later (April 3). All three were in the germination window. We’re now more than two weeks out since we started the seeds, and the bell peppers have yet to germinate. Additionally, not all of the cells for the other varieties have sprouted. So, that leads me to the question: When do you admit defeat and restart the seeds that haven’t germinated? I don’t have an answer to this question, but I do have some thoughts that I hope will lead me to a reasonable answer. Hopefully, it can give you some pointers too if you’re unsure of when to restart your seeds.

I never admit defeat or restart a seed that hasn’t germinated until at least a few days past the days-to-germination range. That range of days is a rough estimation for when you can expect the seeds to sprout. Even in the past few days, some of the cells have sprouted even though we’re beyond the range. Because of that, I try to be careful to never quit on the seeds too fast. At the same time, you want to be careful not to wait too long. The seeds and their subsequent starts need enough time to grow so that they can be transplanted into the garden with enough time to mature and produce fruit. And with a slow-growing vegetable like peppers, it’s a delicate balance.

Another aspect that needs to be considered is how many seeds you have left. In our case, we have leftovers for all of our seeds, but unfortunately, we have the fewest Takii’s New Ace seeds of the four varieties. So, I’ll need to be extra careful with restarting seeds so that we don’t run out with no starts to show for it. Of course, we can always order more seeds, either of the same variety or something different, but I’d prefer not to. It’s another reason I want to give the Takii’s New Ace as much time as possible to germinate.

Finally, the last consideration when deciding if it’s time to restart seeds is space. Do you have enough seed cells and room in your seed-starting trays to restart seeds? This may seem like a small aspect to consider, but restarting seeds does mean using additional seed cells, moving cells around within the trays, and making sure that the newly sown seeds can be on a heat mat while the germinated starts can also be under the grow light. Thankfully, we have plenty of space if we have to restart some seeds; however, that’s not the case for everyone and is something that should be taken into account.

So, what are we going to do? I think I’ve decided to wait it out with the Takii’s New Ace until this weekend. It’s currently a Wednesday, so that’ll give the seeds almost three weeks from the date of sowing to germinate. At that point, I think we can assume that the seeds have failed to germinate. If I do have to restart some seeds, I’m only going to use one seed per cell to not waste any more of them. And of course, I’ll keep you updated on how everything goes.

April 8, 2026 0

Building a Patio Table & Stools From Wood

Last year, Magz and I screened in our back porch. It’s an elevated concrete slab that had railings on all three sides except for where the steps are located. We removed the railings, strengthened the posts that hold up the roof, and screened in the three sides. We closed in the two ends so that the screen goes from waist height to the roof for privacy, while the back has floor-to-ceiling screens with French doors where the steps are located. The project was a success in the sense that we had more privacy with plenty of airflow and some protection from the elements, including rain. It also reduced the number of bugs, bees, and flies that we have to deal with, but we still didn’t use the porch as much as we thought we would.

That was largely due to the outdoor furniture that we had. The only option we had that was designed to be outdoors was a narrow glider we bought from Aldi a few years ago. And although it’s comfortable for one person, it’s quite narrow and isn’t comfortable for two people to share. We also repurposed two Ikea Poang chairs that we had previously used inside but no longer had a need for. Although they weren’t intended to be used outdoors, they held up since they weren’t directly exposed to the elements. While these chairs worked, they aren’t the most comfortable, especially if you want to do anything with your hands while sitting in them, like typing, cross-stitching, or knitting. This led to us deciding that we wanted something different, and since I really enjoy building things and hate spending money unnecessarily, we designed and built our alternatives.

The Design

Building outdoor furniture is something I’ve wanted to do for a long time. Outdoor tables, benches, chairs, and swings are projects that call to me, but I didn’t have anything designed or planned. So, on a lovely Saturday in February, Magz mentioned that she’d like to figure out our outdoor furniture before the weather was really nice and we wanted to be on the porch. Quickly, we came up with a design.

For the table, we wanted something wide enough for us both to sit at it and deep enough that we could play board games or work at it. We also wanted something higher than a coffee table. For the seats, we discussed one long bench versus two individual stools, ultimately choosing the two stools. The freedom for each of us to choose how close or far we sit to the table was important, and having sat at the table multiple times now, it was the right decision.

We were going for something simple and durable. We were fine with it being made of dimensional lumber to make the building process as straightforward as possible. As much as I love building fine woodworking projects, when it comes to outdoor furniture, using dimensional lumber that is designed for strength is often the right move. Here is the design I came up with:

Outdoor table, woodworking — Outdoor table design

When it came to materials, my initial thought was to buy pressure-treated lumber. It would be great to buy cedar, teak, or composite to build this type of furniture, but those are all very expensive. Plus, cedar and teak will eventually break down over time and need maintenance, and composite lumber requires specific saw blades designed to cut it. All three types are also really difficult to find where we live. I love watching old New Yankee Workshop episodes and think that Norm Abram is an excellent woodworker and craftsman, but one of the least relatable elements of the show is his ability to get exotic wood species or high-end cabinet-grade plywood locally. Finding those in store would require at least an hour’s drive, which isn’t worth it most of the time.

Meanwhile, pressure-treated lumber is readily available; however, it isn’t cheap in our town. We don’t have a local Home Depot or Lowe’s, so we rely on regional franchises for lumber and building supplies if we don’t want to leave town. One of the local stores, 84 Lumber, (the same store we bought our materials to screen in the porch) was charging $2 more per 2×4 than Home Depot and $1 more than the other local store, Busy Beaver. 84 Lumber also stores most of their lumber outside, so running it through a saw isn’t a pleasant experience. Even at Busy Beaver, the pressure-treated 2x4s were more than $1 more than kiln-dried pine 2x4s, which led me to begin considering pine as an alternative.

Pressure-treated lumber has its advantages, with the biggest being that it’s designed to withstand the elements. However, it also has its disadvantages. It can be quite expensive, is heavy and often damp, and it will destroy saw blades. Meanwhile, pine can be a great alternative. It’s cheaper, for one. It’s also pretty light since it should be kiln-dried, so it’s easier to maneuver, and it’s easy to cut. And while it doesn’t have the weather protection of pressure-treated lumber, it can be coated with finish or exterior paint and will do well outside. It will need recoated, and it’s best to not let it directly touch the ground, but it can last a long time. Combining all of those together, we decided on buying regular pine. In total, I think we bought 16 8-foot 2x4s and 5 8-foot 1x6s. We also have a bunch of paint left over from the screened-in porch project, so we didn’t need to buy any. After acquiring the lumber, it was time to start cutting and assembling.

Assembly

Building the table was really easy. In 2020, I built a similarly designed table that we currently have in our kitchen. It’s quite straightforward. Working together, we measured and cut all pieces of the same length for the frame. We then pre-drilled the holes, using a pocket hole jig where normal 2 1/2-inch screws wouldn’t work. Along with the screws, we used exterior-rated wood glue to secure the joints. With the frame assembled, we moved on to the top, where once again, we measured and cut all the slats to length at the same time, ensuring consistency. Three of the slats were full 5 1/2-inch wide boards, while the fourth had to be ripped to be narrower. We allowed for a 1/2-inch overhang on the front for aesthetic purposes and roughly an 1/8-inch gap between the slats. They also weren’t glued to the frame and were only attached with screws to allow for expansion due to humidity. After cutting a round over on the front edge with my router and a quick sand, it was ready for paint.

The stools were a bit more difficult to figure out. There’s generally a standard distance between the top of a stool and the underside of a table, but we adjusted it a bit to be more comfortable for us. With that measurement, I had to work down to calculate the length of the legs. With that number, I could move to cutting, using full-width 2x4s for the legs. Quick note: I didn’t think about this, but stools are most comfortable, stable, and strong when the legs are cut on an angle. Initially, I was going to have them be perfectly straight but learned from a plan on Ana White’s website that they should be cut on a five-degree angle and bevel. Then, the rest of the pieces, including the apron and footrest, are only cut at a five-angle without the bevel.

Once the legs were cut, I cut the apron pieces that connect the legs and the seat slats. These were easy cuts, but the next step was pivotal. Because the angle and bevel of the legs are so minimal, it’s hard to tell which orientation the legs need to be in. On the first stool, I flipped the legs around a bunch of times until it was right, but with the second stool, I held the four legs up against each other and marked the inside corner on all. That made assembly more efficient down the road. The footrests and the remaining two supports (on sides perpendicular to the footrests) were cut individually and attached. Like the table, once the frames were together, the slats were easy. It was as simple as cutting all the pieces to length, allowing for a small gap between the slats and attaching with screws.

The Wrap-Up

The project flew by and was a lot of fun. On day one, we decided we were going to build these, came up with a design, bought the materials, and had the table’s frame assembled. The stools certainly took more time, but the entire project was done within two weeks, and we’ve been able to sit at the table several times already. It was also very affordable. I think we spent $140 on materials, including the screws, which is much cheaper than anything we could have bought of the same quality. It also could have been built with only minimal power tools, so I would recommend this project for anyone who doesn’t want to overspend on outdoor furniture. And if you find the wooden seats to be uncomfortable, you can always add an outdoor cushion.

Also, we didn’t get rid of our previous furniture. Our glider is going to be placed in front of our back porch in an area where we’re going to grow potatoes in bags. Meanwhile, the Ikea chairs are going to be disassembled, with the backs being used as trellises for climbing plants, and we’re going to build planters for them to connect to.

March 31, 2026 1

Seeds of Resistance

In part one of this two-part series, I looked at the history of food and food systems becoming a weapon and tactic in war. This idea of writing this series came to me after I listened to a podcast episode that discussed the horrible circumstances that Palestinian olive growers found themselves in last fall and winter. That, combined with the sad news events coming out of Gaza, led me to explore the conditions people are living in. If you haven’t read part one, I encourage you to do so before moving forward.

In part two, I’m going to go over some examples I’ve found where people display incredible resilience during times of hardship and aggression. I’m also going to look at some vegetables and seeds we can easily obtain and grow in the United States that are the result of people protecting and transporting them.

Resilience in the Face of Hardship

Something that always stands out to me is human resilience in the midst of darkness and hardship. In the wake of natural disasters, people come together to meet needs and rebuild. In situations of persecution, people are able to endure so much more than we think is possible. We’re seeing that in areas where global conflict is taking place.

Refugees & Immigrants Carrying Seeds & Keeping Food Culture Alive

Circling back to seeds and the preservation of food culture, there are many examples of people going to great lengths to keep their culture alive. Sometimes, this happens when immigrants leave their homes to travel for new opportunities. This has always been the case when immigrants arrive in the United States. They bring their recipes, flavors, ingredients, and seeds to have something familiar around them in a new place. Often, people of the same ethnic backgrounds have settled in the same location, which has further helped them preserve their culture. This has resulted in amazing restaurants becoming engrained in communities as well as festivals that celebrate their culture. An example of this is Erie, PA, which is a city of fewer than 100,000 people. Annually, it hosts festivals that celebrate Greek, Italian, Polish, German, Russian, and Irish heritage. Additionally, there is a sizable Nepalese and Indian community, which is reflected in restaurants that serve their cuisine. None of these would be possible if people hadn’t kept their culture alive when moving to a small city in Northwest Pennsylvania.

Other times, groups are forced to leave their homeland with very few possessions in hand. They grab their most important things, which sometimes includes seeds, and hold non-tangible items close to their heart. Many native African vegetables came to the United States this way via the slave trade. Other situations saw Native Americans transport seeds as they were removed from their homeland, and refugees from Asia and North Africa have brought seeds common in their cuisine. As a result, it’s easy to purchase seeds native to other parts of the world, and they’re being selected to grow in a new climate. The ability for immigrants and refugees to grow familiar vegetables in order to cook their culture’s food is vitally important. And we all benefit from a culture that is being strengthened and refined through new additions. After all, the majority of Americans are immigrants in some manner. This also illustrates the importance of seeds and food to a person’s culture.

Palestine Heirloom Seed Library

One way we’re seeing seeds be saved and preserved for the future is through the Palestine Heirloom Seed Library. Earlier, I mentioned that the Palestinian Seed Bank in Hebrom had been attacked and destroyed by Israel. Thankfully, that library wasn’t the only location where Palestinian seeds were being saved. In 2014, the Palestine Heirloom Seed Library was started by a Palestinian woman named Vivien Sansour. The organization’s goal is multifaceted, but the primary work consists of collecting and conserving Palestinian seeds. The seeds are often grown, with the plant producing the next generation of seeds, further ensuring their survival. While some of the work still takes place in Palestine, the library works with partners around the world, including the Experimental Farm Network in Philadelphia to grow seeds and store them in U.S. seed banks. Seed companies within this network, including Philadelphia’s Truelove Seeds, make these seeds available for purchase, allowing refugees around the world to grow seeds they’re familiar with as well as introducing these vegetables to a new generation of people. It was from Truelove Seeds that Magz bought the Molokhia seeds for our garden this year.

An extension of the library is a project called The Traveling Kitchen. As its name suggests, it’s a traveling educational and art experience that creates engaging conversation on the topics of bio-cultural heritage and agrobiodiversity. Part of that consists of educating audience members on the realities of global conflict and its impact on food culture.

Learning About Seeds & Their Growers

I think a smart way to approach anything is to educate oneself on the subject. While it doesn’t seem like there is much an individual can do to make a huge difference when what’s occurring in Palestine is thousands of miles away. But learning about victims’ culture and finding ways to support the people is a step that can go a long way. Listening to podcasts, like Seeds & Their People and Gravy, is a really simple and helpful step.

Telling Their Stories – Seeds & Their People and Gravy

Another area of encouragement that I see is the ways people are exposing what’s going on. I listen to a number of podcasts. Some are faith-related, some cover sports, and others are more historical/social in nature. Two that fit into that last category are Seeds & Their People and Gravy. Seeds & Their People is published by Truelove Seeds and tells the stories of unique seeds and the people who have preserved them to allow them to be grown in the United States. It’s through this podcast that I first learned about Palestinian Molokhia. Magz later came across Truelove and Molokhia when she was searching for flax seeds. She didn’t know that I listened to Truelove’s podcast or that I had listened to an episode dedicated to Molokhia and its path to arriving in the U.S. Other people groups that have had their stories told on the podcast are the Karen from Burma, Iranians, Mexicans, and even people from the Deep South. It’s a fascinating podcast, and I’ve learned so much.

Gravy is a podcast published by the Southern Foodways Alliance and tells the story of the food and people living in the ever-changing South. Some episodes that stand out are the thriving Asian community in Northwest Arkansas and a series dedicated to telling the stories of black farmers who were affected by the Pigford vs. Glickman case. I can’t recommend the episodes enough. Just today, I listened to Gravy’s newest episode about a Georgian restaurant in Pensacola, Florida. The owner and head chef emigrated to the U.S. after the fall of the Soviet Union and has successfully blended Southern cuisine with elements of Georgia. Gravy isn’t solely dedicated to gardening and seeds, but the theme of preserving food culture persists.

Buying Seeds

I think that one way we can make a difference and support people groups being targeted is to learn about their food systems and grow their vegetables if they can be grown in your location. In the United States, many of the vegetables we eat on a regular basis are the result of forced relocation. From Africa, we have yams, okra, rice, peanuts, black-eyed peas, and watermelon that were transported during the African slave trade. From West Asia and the Levant, we have molokhia and many varieties of peppers, cucumbers, eggplants, and tomatoes. From East Asia, we have perilla, radishes, mustards, kabocha, and pepper varieties. We eat many of these in our daily life.

On many seed companies’ websites, there are categories for seeds that are native to different parts of the world. True Love Seeds, for example, has collections for the African Diaspora, East Asia, Seeds of the Levant, South Asia, and Southeast Asia. Buying those seeds helps us to learn about the culture and food systems as well as to support the farmers who keep these seeds alive. In my opinion, any seed company worth its weight will give a percentage or set amount back to these farmers to help them grow or simply maintain their farm. For example, True Love Seeds gives 30 percent of its annual sales back to their growers. That’s important. Other companies that clearly communicate how they support growers are Fedco, Sow True Seeds, Southern Exposure, and High Mowing. That’s not to say that other companies don’t do this, but that these four are transparent.

You can also look for heirloom seeds and seeds that are part of Slow Food’s Ark of Taste. Ark of Taste seeds are ones considered at-risk and must be protected at all costs. Purchasing and growing these seeds helps promote biodiversity and sustainable growing practices. Although there are different definitions, heirloom seeds are ones with an origin that dates back to before hybridization took off. For some, this is at least 50 or 100 years old, and for others, the seeds must have originated before the conclusion of World War II or 1951. The majority of the seeds that we know Native Americans or African slaves transported are heirlooms. Others are the result of immigrants transporting them to the U.S. during the 19th century. Purchasing heirloom seeds as much as you can is never a bad idea.

In the past, Magz and I have bought what I call seeds of resistance because we were intrigued by the vegetable’s characteristics – taste, color, growing habit. As history majors, we’re also motivated to keep history alive, and by buying heirloom seeds with an interesting story, we were doing that. Now, we’re committed to growing these at-risk vegetables. A few seeds that we have bought for past gardens or bought for this year’s garden include the Cherokee Trail of Tears and Iroquois Skunk beans, Hopi Blue corn, Ali Baba watermelon, and Candy Roaster, Yellow Crookneck, and White Scallop squash. All of these varieties have unique histories and stories. It’s pretty fun to participate in that story by growing them.

Where Do We Go From Here?

I set out writing this post wanting to explore the tragic acts taking place in Palestine at the hands of Israel that I label genocide and ethnic cleansing. I achieved that and much more. Through history classes, including one dedicated to genocide, I was aware of the acts that add up to genocide as well as previous instances where genocide occurred, so I was confident that my research would support my take on what’s happening to the Palestinians. I didn’t expect my research to necessarily take me throughout the history of criminalizing starvation and how recently it happened. I was left with a deep sadness at how humans treat each other. When differences are realized, the first instinct is often fighting and conflict. And if that conflict isn’t resolved soon enough, or if the aggressor doesn’t feel like they’re achieving their goal efficiently, they’ll use deplorable acts to find victory. They have no problem dehumanizing other people, and oftentimes, it’s even their goal.

In the United States, we’ve been taught to support Israel no matter what. Even as a Christian raised in the U.S., Israel and the Jewish people are considered sacred. That they’re the ones being attacked and not the aggressors. Yet their acts over the past two years have changed that narrative. By committing acts of genocide against the Palestinians, they’re doing the very same thing that that happened to them in the past and led to the diaspora. And I can’t help but be sad. Warfare is a vicious act, but destroying another culture is deplorable. Targeting food systems is part of the cultural destruction. Food plays a key role in day-to-day life, both because it’s sustenance and nourishment for life and because it connects us to our past and others who share the same background.

So, where do we go from here? I’m not entirely sure. Ideally, we stop treating each other with such disrespect and hatred. Even when we disagree with others, we see them as humans worthy of respect and compassion. We don’t attempt to cleanse their culture from society. Unfortunately, humans are evil and act sinful, so it’s unlikely that we stop treating each other so poorly short of an act of God. In the meantime, I think we continue to share information when we learn it, we reach out and help people as we can, we educate ourselves, we act out of compassion instead of hatred, and we refuse to accept the status quo.

I know that this post was way out of the norm for me, and it wasn’t overly related to gardening, but I felt that it was important to discuss. Silence only continues the evil. If you were unaware or unfamiliar with the situation, I hope this was enlightening and eye-opening. In the meantime, I encourage you to check out the links in this post and listen to some of the podcasts I mentioned.

March 26, 2026 0

Changing Our Seed-Starting Setup & Getting Started

I’ve been working on being more chill and relaxed with the garden this year, which is good. However, I became so relaxed that seed starting snuck up on me. I was casually looking at seeds last week and realized that our pepper seeds should have been started a couple of weeks ago. Oops… Part of it was intentional, though, because we were unable to get our starts in the ground on time last year due to weather, so many of them got leggy and died. As a result, we pushed back starting seeds by a couple of weeks to prevent that from happening.

I was also quite chill with our supplies. I had assumed that we had plenty of seed-starting cells and starting mix but learned on Saturday that we had 14 cells/pods and a partial bag of starting mix. Over the weekend, I worked on getting our new seed-starting setup organized, which consisted of using one of the collapsible waterproof plastic tables we have and installing the new grow light we bought. Previously, we had used a wooden door/table that was in our basement when we bought our house. It worked well for the first year of seed starting, but upgrading it was a priority. The plastic table is nice because it’s waterproof and easy to clean.

For a grow light, we had previously used the style of light that clamps on the side of a table and has three “necks” that can be moved and angled to cover the starts as needed. This year, I bought a four-foot shop light from Harbor Freight for less than $20. It’s 5500 lumens, can be linked to identical lights, and uses very little electricity. It can also be raised and lowered to match the height of your starts. It’s a much more economical way to get UVs onto your plants than buying a dedicated grow light. Here’s a picture of our setup:

You can’t really see the light in this image, but it’s just out of frame. I currently have one heat mat plugged in, since there’s only one tray being used at this time. I need to grab an adapter so that I can plug in the second mat and the grow light. I think this setup will be more successful than last year’s. I like that there’s a dedicated table and that the setup is in its own room rather than under the stairs.

What Seeds Did We Start?

I mentioned it above, but we got our pepper seeds going. We have four varieties: Takii’s New Ace bell peppers, Gochugarju hot peppers, West Indies Habaneros, and Jaluv an Attitude jalapenos. They’re supposed to take 10-14 days to germinate, so we’ve got a lot of waiting. Next up will be our tomatoes and possibly some melons and cucumbers in the coming weeks. But before then, we need to grab more seeding-starting cells. Have you started any of your seeds yet?

March 24, 2026 0

Using Food as a War Tactic

This is a topic that has been on my heart and at the front of my mind for several weeks, but I haven’t known how to start writing about it. As a writer, I like to have an outline prepared before starting a post. It helps with finding the direction of an article and keeps me from getting distracted. But with this topic, even the outline has been a struggle. So, I ask for your patience and grace with this blog post.

Food Is Sacred

The statement “Food is sacred” seems pretty odd, and perhaps it is. Food is a necessity to life, but it’s something that the majority of people in North America and Europe likely take for granted. I’ve never had to worry if there’d be food for my next meal. Even in my darkest moments, I knew there were family members and friends who would lend a hand if needed. But that’s not the situation for everyone. According to the Global Report on Food Crises, there were 295 million people in the world who faced acute levels of hunger in 2024. Unfortunately, that was an increase of nearly 14 million over 2023. In spite of modern advancements, food insecurity is becoming a larger issue.

War’s Butterfly Effect on Food

Droughts, economic shifts, weather extremes, and wars have been direct causes of this insecurity. We may not be able to immediately solve the climate issues that lead to disruptions in the food supply chain, but what is unacceptable is how people’s ability to access food is being directly and indirectly affected by conflict. I see the indirect effect happening as a result of the Ukrainian War, where the conflict has disrupted grain production. Prior to Russia’s invasion, Ukraine was the seventh-largest exporter of wheat, with African and European nations being the most dependent on it. When the war started, trade routes were cut off, causing prices to soar, and the countries that depend on those exports were forced to find alternatives. Thankfully, new trade routes have been established, which has helped to ease the burden a bit, but the nation is still exporting less wheat than before the war. And that doesn’t cover the war’s impact on their barley and sunflower harvest. Prior to the war, they were the fourth-largest barley exporter and the largest exporter of sunflowers.

From 2023, a year after the war started, to 2024, there was a seven percent decrease in cultivated land in Ukraine. Also, 81.4 percent of farmers near the frontline of the war reported decreased yields year-over-year. Eighty-six percent of farmers saw production costs rise, and 18 percent said that their fields were affected by mines and other unexploded ordnances. That is the same tragic reality that Cambodia, Laos, and parts of Africa still deal with as the result of warfare. Finally, labor shortages in Ukraine have caused issues for the supply chain. And remember that a lot of the effects I’m writing about are indirect. Yes, life in Ukraine is much different now than it was prior to Russia’s invasion in early 2022, but at the same time, the nations that rely on European grain to survive also feel the impact of the war. Often, these nations are ones already on the verge of food insecurity, further escalating the problem and leading to starvation. But what about when a people group’s ability to access food is directly attacked during a war?

Using Starvation as a Weapon of War

The use of starvation as a war tactic has probably been used since mankind’s first conflict. It makes sense: humans are evil, and one of the most efficient ways to weaken and ultimately destroy your enemy is to deprive them of life’s necessities. If a group of people can’t eat, they don’t have the energy and nutrients to fight back or resist. In the United States, this was a tactic used by the federal government in its handling of the Native Americans.

Although there were many instances of this, the most famous was the Trail of Tears, which is the name given to the forced movement of members of the Cherokee, Muscogee, Seminole, Chickasaw, and Choctaw nations from their ancestral lands in the southeast to designated land west of the Mississippi River. Between 1830 and 1850, 60,000 people were displaced via the Indian Removal Act, which was signed into law by Andrew Jackson. It resulted in the deaths of thousands of Native Americans, not to mention the destruction of their culture. It was called the Trail of Tears because they were forced to walk the entire way, a distance of more than 2,000 miles. Unsurprisingly, starvation was one of the tactics used to murder the Native Americans in what we now label genocide and ethnic cleansing.

Advancing forward in history, starvation was a tactic deployed during World War I and II and by nations on both sides of the wars. There was some legal pushback against the tactic following World War I when the Allies attempted to prosecute the Central Powers for starvation tactics; however, the effort fell short. Later, after World War II, senior Nazi leaders were convicted of war crimes, including the starvation of prisoners of war, but the attempt to prosecute the Nazis for starvation as an act of war led to acquittals. Following the Allies’ victory in World War II, the Geneva Conventions were agreed upon to establish international humanitarian law during warfare. Specifically, they were designed to protect civilians (aka non-combatants) in wars. Unfortunately, for as good as the intentions were, the reality was that the Geneva Conventions didn’t establish a legal system for hearing cases when the laws were being violated. And even though amendments to the Geneva Conventions banned starvation as a war tactic in 1977, it remained decriminalized.

That finally changed in 1998 when the Rome Statute took place, establishing the International Criminal Court (ICC). The ICC is a permanent court with the jurisdiction to prosecute those found guilty of international crimes in four areas: genocide, crimes against humanity, war crimes, and the crime of aggression. Finally, there was legal precedent to prosecute the use of starvation as a method of warfare. In 2019, an amendment was added that further extended the definition by criminalizing it when used intentionally in non-international conflicts. Previously, it only applied to instances that took place in international warfare. This was a game-changer, as a large percentage of forced starvation takes place in civil conflicts in places such as Sudan, Nigeria, and other African nations.

But even the Rome Statute and the ICC have their shortcomings. Not only is starvation a notoriously difficult crime to prosecute, but the ICC can only operate in nations that are signed parties to the Rome Statute. As of June 2025, there were 125 signed parties, which is more than half the number of recognized nations in the world, which is somewhere between 188 and 205. All of South America and most of Europe are signed parties; however, notably absent are the United States, Russia, China, much of West Asia, including Israel, and many countries from Africa. This is likely unsurprising to most people who are aware of what’s going on internationally. We can assume why the majority of these nations have never become signed states.

Two of the most prominent people currently under indictment by the ICC are Israeli Prime Minister Benjamin Netanyahu and Russian President Vladimir Putin. Putin has been indicted for two war crimes related to Russia’s invasion of Ukraine. Netanyahu has been indicted for war crimes and crimes against humanity, including the use of starvation, during the Gaza War. Because neither nation is a signatory to the Rome Statute, it’s unlikely they’ll ever face trial; however, their indictments limit their ability to travel, as other nations have the authority to arrest and transport them to The Hague to face trial. Additionally, of all the people who have been indicted by the ICC, only Netanyahu and his former minister of defense, Yoav Gallant, face charges of starvation. That only further affirms the difficulty of charging and prosecuting someone for these crimes.

Targeting Food as a Means of Destroying Culture

All of the above examples, whether in an organized invasion like what’s happening in Ukraine or a 19th-century death march, have one thing in common: The goal of destroying and removing a culture and people group. By deliberately blocking a group’s ability to access food, the intention is not just to win the conflict but to reduce or altogether wipe out a group’s population. Another way of describing this is ethnic cleansing. That may seem like an exaggeration, but the facts support it. Let’s look at what’s been happening in Palestine.

It feels like the conflict between Israel and Palestine over land has been a constant. And I guess that is the case, to an extent. But the current conflict started in Oct. 2023 when Hamas launched attacks on civilians at a music festival. I was on board with Israel defending itself at the time, especially because the victims of that attack were civilians. However, in the two-plus years that have followed, Israel’s response has moved from a defensive posture to one that is an all-out attack. They are no longer simply reacting to attacks they receive but instead are being the aggressor and are committing acts in line with ethnic cleansing. Roughly 1,200 were killed in the Hamas attacks; more than 70,000 have been killed by Israel in Gaza, and around 80 percent have been civilians.

Targeting the Olive Harvest

Since the Oct. 2023 attacks, the Israeli government has been ramping up its placement of Israeli “settlers.” These settlers are Israeli civilians living in illegal settlements located in the West Bank as a way to assert Israel’s claim on the land. The settlements are also protected by the Israeli military. The settlers are typically armed and attack Palestinian civilians, often leading to death. And even though the majority of the world sees their presence as illegal, the settlements continue to grow and spread.

One way the settlers have been targeting Palestinian culture is through the descruption of agriculture. In Dec. 2025, PBS published a report on the attacks, going into great detail how the attacks target Christian and Muslim Palestinians; their religion is irrelevant to the settlers. During attacks last fall, the settlers targeted the annual olive harvest that represents the livelihood for a large percentage of Palestinians living in the West Bank. In some cases, the trees and groves were burned. In others, the farmers were too afraid to go to their trees, which meant ripe olives were left to rot on the trees. Sure, the destroyed trees can be replanted, but when an olive tree takes a decade to reach maturity, it’s not a quick or simple solution. These farmers are the victims of a war they aren’t actively participating in; another example in a long line of civilians who pay a price that should never be asked of them.

Destroying a Seed Bank

Last July, the Israeli military carried out an operation of raiding and demolishing part of the Palestinian Seed Bank in Hebron. The facility housed equipment, tools, and the seeds that were being preserved and reproduced in an effort to secure food systems. The bank’s goal was to ensure a future with a food system that was independent rather than being controlled by the Israeli military and government. Somehow, this never made the mainstream news in the United States, which isn’t surprising. Elsewhere, the attack was criticized, with La Via Campesina (a global organization representing small-scale farmers) putting out the following statement:

This attack on UAWC seed bank is not an isolated incident. It is the second direct assault on UAWC in recent years, part of a broader colonial strategy to uproot Palestinian communities, displace Indigenous farmers, and suppress any form of self-determination.

When an aggressor is attempting to permanently dislodge a people group from ancestral lands and remove any serious ability to control their own food systems, we have a word for that: genocide. While the mainstream media in the United States and our country’s current leaders refuse to acknowledge this, global leaders are calling attention to it. In Sep. 2025, the United Nations’ Human Rights Office released the findings of an independent investigation. It concluded that Israel was guilty of committing four of the five acts of genocide as defined by the 1948 Convention on the Prevention and Punishment of the Crime of Genocide. The acts were killing, causing serious bodily or mental harm, deliberately inflicting conditions of life calculated to bring about the destruction of the Palestinians in whole or in part, and imposing measures intended to prevent births.

The use of starvation and the targeting of food systems as war tactics are intertwined in the last two acts. It’s obvious that the Israeli government’s goal is to bring about the destruction of the Palestinian culture and people. Thankfully, though, people are sharing stories of what’s taking place in the West Bank and in Gaza, so ignorance is no longer an excuse. At the same time, we’re also learning of how Palestinians are preserving their culture, and it’s a tale of resilience.

March 20, 2026 1

Our 2026 Garden Seeds: Tomatoes

In the final installment for my series highlighting the garden seeds we ordered for our 2026 garden, I’m going over tomatoes. I think we ordered more tomato varieties than any other vegetable. Below, I am including links to the previous installments of the series. Plus, here’s a post that showcases all of the seeds we ordered.

Links to Other Seeds:

Tomatoes

We’re changing up nearly all of our tomatoes from 2025. We had pretty good success with most of them, but we wanted to experience new varieties. In fact, the only variety that isn’t new is the Roma seeds we ordered. In choosing our tomato seeds, we wanted a large range of tomatoes, including multiple cherry tomatoes, paste tomatoes, and slicing tomatoes. One thing we didn’t want was tomatoes of unique or uncommon colors. Last year, we grew yellow pear tomatoes and found it difficult to see the ripe ones in the midst of the leaves. So this year, we’re only growing red tomatoes. I love tomatoes and want to grow as many as we can. I loved being able to make fresh pasta sauce last year and want to take that further this year by being able to can some.

Aichi First

A Japanese heirloom that originated in 1938 in the Aichi Prefecture, the Aichi First variety is a midseason that I would categorize as a slicing or salad tomato with fruits of around a half-pound. This tomato grows on indeterminate plants that mature in 80-90 days. Our seeds came from Baker Creek.

Early Cherry

This cherry tomato variety is one of the earliest ones to ripen in the garden. Its fruit grow in clusters of five on determinate plants. The flavor is described as “robust” and “full.” Successfully grows even in cool weather. These seeds were bought from Territorial.

Heinz

Yes, this tomato’s name is connected to the H.J. Heinz Co. This specific strand, the 1350 VF, was developed by the company in 1963. It’s a paste tomato with excellent processing attributes, making it great for canning and cooking into sauce. Grows on determinate plants, which produce 4-to-6-ounce round fruits, unlike the plum shape of Romas. These tomatoes come from Southern Exposure.

Korean Long

A Korean heirloom that is categorized as a paste tomato, the Korean Long tomato has a unique shape that is elongated (like a plum tomato) with a curved tail that comes to a point. Even though it’s a paste tomato, it has an excellent flavor when eaten fresh. A very meaty tomato that can weigh up to one pound each. Grows on indeterminate plants. These seeds came from Baker Creek.

Large Red

This is an old American heirloom that dates back to the pre-Civil War days, when it was listed in the 1843 Shaker seed company, which was based in their village in New Lebanon, New York. It quickly became one of the most popular varieties sold in the country. The indeterminate plants produce large 2×4-inch round tomatoes that have heavy ribbing rather than a smooth surface. Like most tomatoes with a storied past, the Large Red has a complex flavor that is sweet and tangy. These seeds come from Southern Exposure. And if you want to learn more about Shakers, their villages, and their businesses, check out this video from Kendra Gaylord.

Little Bing

We were drawn to this cherry tomato variety because of Chandler…Bing! As you can probably guess based on the name, Little Bing is a compact plant that will thrive in containers and top out at 24 inches tall. It produces lots of red cherry-sized tomatoes that are flavorful. It’s also an early-season variety that matures in 60 to 65 days. Our seeds came from Pinetree Gardens.

Martino’s Roma

When people think about tomatoes for making sauce, I’m confident that two varieties come to mind: San Marzano and Roma. Martino’s Roma is an Italian heirloom that is a perfect paste tomato. It’s a determinate variety, and the plants don’t need cages, just minimal staking. The plants produce 2-to-3-ounce fruits that are dry and meaty with few seeds. It’s a perfect variety for sauces, pastes, and salsas. Our seeds came from Baker Creek.

Mountaineer Pride

Although Mountaineer Pride isn’t an heirloom, it is the descendant of a variety that was developed in 1963 called West Virginia 63. Mountaineer Pride and its predecessor were developed by West Virginia University professor Mannon Gallegly. Mountaineer Pride wasn’t released until 2017, but it was now larger and with better disease resistance than the original variety. It grows on indeterminate vines with medium-sized fruits that have firm skin and store well. These seeds came from Southern Exposure.

Sub Arctic Plenty

This tomato is one of the earliest varieties to reach maturity, doing so in only 60 days. It was developed in Canada, so you can feel confident that it will grow in cool weather and late springs. It’s a determinate plant, and they can be planted close together so that staking isn’t needed. The fruit grow in clusters of two-ounce tomatoes, so bigger than a cherry but smaller than a salad tomato. These seeds came from Pinetree Gardens.

Umpqua Beauty

The images of these tomatoes in the Territorial seed catalog and on their website show one of the most beautiful tomatoes I’ve ever seen. They’re perfectly round with smooth, vibrant red skin and pink flesh with few cavities. The Umpqua Beauty comes from the Umpqua River Valley in southern Oregon, and both were named for the Umpqua Native American tribe that has lived there for more than a thousand years. The tomato is a determinate variety with fruit that can grow up to two pounds and are versatile. It is great as a slicing tomato on sandwiches and salads and also makes a great paste tomato due to the low number of seed cavities it has. I’m very excited to grow these.

And there you have it: Our 2026 collection of seeds. Were there any that stood out? Are you growing any of the same varieties or are there any that you think we should grow?

March 17, 2026 6

Our 2026 Garden Seeds: Pumpkins & Squash

In a continuation of my series highlighting the garden seeds we ordered for our 2026 garden, I’m going to combine two vegetables into one post. This post will go over our pumpkin and squash seeds. Below, I am including links to the previous installments of the series. Plus, here’s a post that showcases all of the seeds we ordered.

Links to Other Seeds:

Pumpkins

Pumpkins are one of the most enjoyable crops to grow. We had a blast with them last year. It was delightful seeing the bright orange fruit jump out from the dark green backdrop. But equally enjoyable was the success we had. We harvested multiple midsize pumpkins last year that we used to bake pies for Thanksgiving. This year, we’re growing one variety that we grew last year as well as a new one. We also have some seeds from last year that we may try to replant. Our focus on picking pumpkin seeds is flavor over everything else. It’d be great to grow the biggest pumpkin possible, but if it isn’t flavorful and can’t be used for cooking and baking, we aren’t that interested.

New England Sugar Pie

We grew this variety last year and loved it. The plants grew beautiful green vines with massive leaves and put on multiple volleyball-sized pumpkins. The pumpkins stored well, and we processed them into puree for our pies at Thanksgiving. It produced the best-tasting pumpkin pie any of us have ever had. We can’t recommend this pumpkin variety enough. Like last year, our seeds come from Baker Creek.

Winter Luxury

This heirloom variety dates back to 1893 and was improved in 1917. Grows medium-sized pumpkins that have the traditional orange skin. It’s described as being a great pumpkin for pies. This is our first year growing this variety, and we bought our seeds from Southern Exposure.

Squash

We love squash, both winter and summer. Last year, we grew zucchini and White Scallop for summer squash but didn’t do a deep dive into winter squash. We eventually started buying butternut squash (a winter variety) from the grocery store and fell in love with the flavor, so we’re growing it this year. We picked multiple zucchini, yellow squash, and winter squash varieties.

Black Beauty

One of the standard zucchini varieties, I think we grew Black Beauty last year. If so, it was extremely productive and flavorful. We got a late start planting the seeds, but in around two months, we were harvesting zucchini. I love that the plant stays contained yet open, which makes it easy to harvest. These seeds come from Territorial.

Burgress Buttercup

An heirloom that dates back to 1925, after the Quality and Essex Hybrid varieties were crossed, Burgress Buttercup first appeared in a seed catalog in 1931. The Buttercup is a winter squash with sweet orange flesh. It can be used in savory and sweet recipes. However, it does not store as long as other winter squash. Our seeds came from Fedco.

Burpee’s Butterbush

The Burpee’s Butterbush is a butternut squash similar to the popular Waltham variety but produces smaller 2-to-3-pound fruit. The flesh is sweet and moist but not watery. It matures in only 87 days, which is early for a winter squash. Although a determinate variety, its vines can still reach 10 feet long. It stores very well. We started eating butternut squash last year and fell in love with the flavor. We’re really excited to grow these seeds this year. Our seeds come from Fedco.

Costata Romanesca

An Italian heirloom zucchini, the Costata Romanesca is renowned for its flavor. Its plants are more vigorous than other zucchinis, and the fruit are best when picked at 12 inches, larger than most zucchini varieties. Still, the fruits remain tender even at 18 inches. We’re very excited to learn how the flavor differs from the typical zucchini we eat in the U.S. Our seeds come from Southern Exposure.

Crookneck Early Golden

This heirloom yellow squash variety is one of the standards for summer squash. It has been grown in North America since before Columbus arrived and has been one of the most popular varieties ever since. Matures early at 50 to 60 days and stays contained in a bush-growing habit. We’ve never grown yellow squash, but we love eating it and are excited to have a large supply of it this summer. Our seeds come from Baker Creek.

Lebanese White Bush

We stumbled upon this summer squash variety late in our seed searching process and are intrigued by it. It’s an heirloom that is similar to a zucchini, but the skin is light green and the flesh is white. The fruit appears to be pretty small, perhaps the size of a hand. It has a bush-growing habit and is supposed to be prolific. This is a new variety for us, and we’re excited to grow it. Our seeds came from Pinetree Gardens.

Ronde De Nice

This is another variety that we haven’t grown before and found it in the catalogs. It’s a French heirloom that dates back to the 1800s. It’s a summer squash, but it has the shape of an acorn squash, which is a winter variety. The plants are compact, vigorous, and produce lots of small, 4-inch fruit. These seeds come from Pinetree Gardens.

Turk’s Turban

The Turk’s Turban winter squash first caught my attention in our 2025 seed catalogs, but I didn’t highlight it and wasn’t confident enough to grow it. This year, it caught my attention again, and we’re giving it a go. It’s bright orange with green and white stripes on the top and sides. It is shaped like a butternut squash and categorized as an Aladdin-style squash or even a gourd, but I would describe its shape as being similar to a mushroom. It is stunning and can be used for decorations but is also edible and delicious. Our seeds came from Pinetree Gardens.

White Scallop

We grew this variety last year after never eating a patty pan squash before. It immediately became our favorite type of summer squash. The White Scallop is an old heirloom that was grown by Native Americans as far back as the 16th century. The plant produces many 5-to-6-inch round, flat fruits in compact bushes. They’re also delicious. We love slicing them and roasting them in the oven with a bit of oil, Season All, and pepper. My mouth is watering just thinking about them. The seeds come from Baker Creek again.

Yellow Crookneck

Similar to the crookneck variety described above, this variety has warts on its skin that come to mind when you think of crookneck squash. It’s an heirloom that was grown by Native Americans in the Northeast/New England region before Americans started growing it in the 19th century. We’ve never grown this type before. These seeds come from Fedco.

What are your favorite types of squash to grow? Have you ever grown a patty pan squash? If not, I recommend giving it a try. It’s a game-changer.

March 12, 2026 6