Archive | February 17, 2014

The Catalog: Mertie Mae Seeds 2014

Over 30 varieties of organically grown, heirloom tomato and tomatillo seeds to chose from. Which will you pick?  See more on our Etsy site!


Vera Vera 3 Vera 2 Toma Verde Tomatillo Toma Verde Tomatillo 2 Stupice Speckled Roman Snowberry Red Zebra Red Fig Red Currant Purple Tomatillo Purple Russian Porter Pink Brandywine Nebraska Wedding Nebraska Wedding 2 Napoli Napoli 2 MExican Midget Lillian's Yellow Heirloom Gold Currant German Johnson Pink Christmas Grape Chocolate Cherry Bulgarian Triumph Brown Berry Brandywine Black Sea Man Black from Tula siberian Black Brandywine Bella Rosa Hard Rock Aunt Ruby's German Green Alaskan Fancy Anna Russian Amish Paste Amana Orange Alaskan Fancy Abe Lincoln Original

Recipe of the Week: Sweet, Salty, Crunchy, Zingy Apple and Celery Salad



  • 2 cups celery, thinly sliced (on a bit of a diagonal)
  • 1 sweet-tart apple, such as Braeburn or Pink Lady, cored and cut into smallish chunks
  • 2 tablespoons (heaping) golden raisins
  • 2 tablespoons capers
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon good olive oil
  • 2 tablespoons thinly sliced fresh mint
  • 3 tablespoons (generous Tbs.) crumbled ricotta salata (or other fresh, salty cheese)


  1. 1If the raisins are dry, soak them for 10 minutes in a bit of apple juice or water. Then drain them.
  2. 2Combine the celery, apple, raisins, and capers in a medium-large bowl. Drizzle with the lemon juice and olive oil and toss well to coat.
  3. 3Throw in the sliced mint and the crumbled ricotta salata and toss again until everything is a lovely jumble. Serve! This salad also just grows better as it sits a little while and the flavors hang out and get to know each other a bit better (within reason, I’m talking a couple hours to a day here, more than that and the celery does start to lose its crunch).


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