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Family heirloom from Vancouver, carefully cultivated since 1950! With its succulent and juicy flesh, this tomato plant delivers an exceptional yield, stretching from mid-season until the first frost.

Adapted to regions with short growing seasons and/or cool summers, this variety bears witness to the passion and expertise passed down through generations within the Ross family. An enduring love story with the land, spanning over 70 years, is woven into each harvest. A symphony of traditions, care, and bountiful harvests, eternally embedded in the family legacy.

Popular and very sweet, this watermelon is characterized by its skin that turns really dark when ripe and its juicy flesh with very few seeds. As its name suggests, it produces small fruits weighting between 3 and 4 kg which would be ideal for small gardens.

CARE AND OTHER CONSIDERATIONS : Melons require heat to develop properly.

Cucurbita Maxima

This heirloom variety is originally from France. It is sometimes also called "French turban" or "Giraumon" in French. References to this squash are found in documents as old as 1885, but it is older than the 1820s. This squash is adorned by a very typical orange, white and green bump. Described as an ornamental squash, it is nonetheless delicious in soups or roasts. Its orange flesh is especially sweet.

Photo credit : https://www.potagercity.fr/produits/tout-savoir-sur-le-giraumon/1140

Despite its name, root chervil should not be confused with aromatic chervil. We do not eat its leaves and its stem which are toxic, but rather its root in the shape of a small spinning top. This forgotten tuber has been cultivated since ancient times in continental Europe. It has a sweet and delicate flavor reminiscent of potato and chestnut. It is eaten cooked, like parsnips, as a side dish or mashed. It is important not to overcook it to prevent its flesh from becoming mealy. It is necessary to wait several weeks after harvest before consuming it in order to allow its flavor to reach its full potential. It is harvested when the leaves begin to turn yellow and fall to the ground. Root chervil seeds have a shelf life of about 1 year.

The root is eaten, not the leaves and stem which are poisonous.

BOTANICAL INFORMATION
Latin name: Physalis pruinosa
Common names: Tuberous chervil, Bulbous chervil, Bulbous chervil, Bulbous chervil
English: turnip-rooted chervil, tuberous-rooted chervil, bulbous chervil, parsnip chervil
Family: Apiaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Cold stratification, at least 6 weeks before planting in the spring.

This rare variety of corn was shared with us by Steve McCumber, founder of the Haudenosaunee Seed Savings Group. It comes from the Winnebago nation who cultivated it for generations on their lands, today Wisconsin and Illinois. With a beautiful cream color sprinkled with bluish spots, this corn is a flour variety. You can of course try the experiment of eating it fresh, but its taste is less sweet and its texture more fibrous than the varieties that we find on our stalls in summer. On the other hand, it will be excellent for cooking cornbread, polenta or hominy. Old and rare variety, please share!

BOTANICAL INFORMATION
Latin name: Zea mays
Common names: Flour corn, Indian corn (Quebec)
English: Corn, Winnebago Spotted
Family: Poaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Rare, share!

This variety of spinach is hardy and slow to bolt. Its large dark green triangular leaves can be eaten raw or cooked. The leaves are harvested as needed. It is best to consume the leaves soon after harvesting, otherwise, it supports freezing very well. Successive sowings can be carried out if you prefer to consume the quite young leaves.

The vast majority of our seeds are produced on our farm. However, if the cultivation of a variety fails or if it is out of stock, we source from other seed companies to ensure an interesting selection. This is the case for this variety.

BOTANICAL INFORMATION
Latin name: Spinacia oleracea
Common names: Matador spinach, Viking spinach
English: Matador Spinach
Family: Amaranthaceae, formerly Chenopodiaceae

Tomate cerise semi-déterminée, donne des grappes de savoureux petits fruits oranges ou rouge de forme allongées. Variété sauvage qui poussait sur les rives des Îles Galapagos. Rare.

ENTRETIEN ET AUTRES CONSIDÉRATIONS
Acclimatez graduellement aux conditions extérieures environ 10 jours avant la plantation en les sortant le jour. Lors de la plantation, couchez les plants horizontalement en arquant légèrement le plant afin de faire ressortir les feuilles vers le haut.

A wild bushy variety originating from the state of Tabasco in southeastern Mexico, the Pequin pepper is a very small, slightly elongated red pepper. 5-8 times stronger than Jalapeno, it sits at around 50-70,000 Scoville units. They are therefore very spicy and have a sweet and fruity note, ideal pepper for people accustomed to spices and who are looking for ever more intense flavors! In sauce, in salsa or dried and ground, they will accompany many dishes.Rare and sometimes confused with its round cousin, the tepin pepper...Our Pequin pepper seeds have been isolated under greenhouse and fine mesh in our farm.

BOTANICAL INFORMATION
Latin name: Capsicum Annuum
Common name: Pequin pepper, chiltepe, chile congo, chile del monte, chile mosquito, chile kipín, maax'ik, chilpaya, amash / timpinchile, mashito
English: Chile pequin
Family: Solanaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.

The Peach Sugar Rush is a pepper that was selected by Chris Fowler, finally stabilized in 2012, 8 years after its first tests. He had identified that the pink color was linked to high sugar levels and a very pronounced citrus taste. The result is really successful because this pepper is actually sweet, with notes of apricot, peach and lemon before it comes the hot. 50,000 to 100,000 on the Scoville scale, it sits below a Habanero. Ultra productive and delicious (for pepper lovers!) it didn't take less for it to become one of our favorites on the farm. Don't be surprised because its peach color takes a long time to show, it will have to wait until the end of the season, or let it ripen after picking. This does not prevent you from consuming it before! Variety isolated under greenhouse + net.

BOTANICAL INFORMATION
Latin name: Capsicum baccatum
Common name: Peach sugar rush
English: Peach Sugar Rush Pepper
Family: Solanaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.

A wild pepper native to the jungles of Peru, Aji Charapita is known as one of the rarest and most expensive peppers in the world. Aji is a tiny (spicy!) orange pepper with fruit and citrus aromas. Its flavor will go perfectly with your salsas, rice dishes and sauces. RareOur aji Charapita seeds have been isolated.

BOTANICAL INFORMATION
Latin name: Capsicum Chinense
Common Name: Aji Charapita, Charapilla, Monk's Tettinas
English: Aji Charapita Hot Pepper, Wild Peruvian Chili Pepper.
Family: Solanaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.

Sesame has been cultivated since the dawn of time, so much so that the wild plant is no longer found. Archaeological excavations have nevertheless revealed that sesame seeds and oil were part of the Chinese pharmacopoeia, there is 5,000 years old, and from India 7,500 years ago. Black sesame seeds are rich in iron, magnesium, manganese, copper and calcium. Rich in antioxidants, black sesame is also much rarer than white, plant it and harvest its seeds ... heated in a pan, a delight!
Its growth is indeterminate, in fact its seeds do not all ripen at the same time. Check the plants regularly between July and October to harvest, ripening from the bottom up like fava beans. Overall 90 to 120 days then 30 days of drying

BOTANICAL INFORMATION
Latin name: Sesamum indicum
Common name: Sesame
English: sesame
Family: Pedaliaceae

Variety of peas that have been carefully preserved by Will Bonzai, in the United States. Few varieties of peas survive from colonial times, although French settlers developed hundreds of varieties of peas in their vegetable garden, all accustomed to the climate of eastern Canada and the United States. Hence the common name of the French by the English of "Pea Soup". This variety is a landrace, which means that the peas are of various colors. They look like small pebbles straight out of a river, marbled and speckled. We honestly think these are the prettiest peas. Perfect for making jewelry. Adorable as legumes in a salad. Putting a net or stakes can help with the harvest. Very productive. RARE SHARE Peas don't like to run out of water. RARE SHARE

Old variety of corn introduced around 1890 in the USA, soft and sweet. Plant over 2 m tall, producing two to three 20 cm spikes. The long white grains are not arranged in a row, but in a totally irregular fashion. Cook longer to extract the flavor. Excellent on the BBQ.

MAINTENANCE AND OTHER CONSIDERATIONS
Rare, share.

Very vigorous climbing yellow bean producing beautiful long stringless yellow pods which are delicious eaten fresh. The man who gave it to us was collecting the seeds from his bush beans year after year when he noticed that his beans were becoming vines! He named them Daroi and we were surprised how good they were so we share them with you!

Tomato dating from 1869 according to the sources, of Italian type, with a very mild taste and having little juice. Large productive plants, clusters of 4 to 5 oddly shaped fruits, pale yellow skin with a little blush of pink. Perfect for tomato paste, sauce or preserves.

BOTANICAL INFORMATION
Latin name: Solanum lycopersicum
English: Yellow Bell Tomato
Family: Solanaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

Heirloom cherry type tomato, vigorous and productive. It has a pretty pear shape 3cm high. Very versatile and low acid, use in salads, cherry tomato mixes and as a snack for the little ones!

BOTANICAL INFORMATION
Latin name: Solanum lycopersicum
Common name: Cocktail tomato
English: Yellow Pear Tomato
Family: Solanaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

In the studio, Geneviève got her laces tangled, and brought down all the cabarets! So here are our best climbing beans, in all colors and flavors! Skunk, True Red Cranberry, Kahnawake Mohawk, Turkey craw, Mennonite, Mayflower and Grand-mère.

BOTANICAL INFORMATION
Latin name: Phaseolus vulgaris
Common name: Climbing beans
English: Pole Bean
Family: Fabaceae

Tuberous parsley, a little-known cousin of flat-leaf parsley and curly parsley, is mainly grown for its beautiful large white root with a very mild and sweet taste. It is cooked like carrots, celeriac, or parsnips. The fragrant leaves are also eaten like that of common parsley, but harvest in moderation so as not to weaken the root.

BOTANICAL INFORMATION
Latin name: Petroselinum crispum var. tuberosum
Common names: Tuberous parsley, large root parsley, Hamburg parsley.
English: Hamburg parsley, turnip rooted parsley, parsley root.
Family: Apiaceae

The smallest tomato you've ever eaten. The gooseberry tomato is actually a cousin of the common tomato, native to South America. The plant produces clusters of several small, sweet fruits. The seeds you hold in your hands, however, have a particular origin… cliq here to read it! https://terrepromise.ca/blog/le-blogue-de-la-semenciere-1/la-tomate-de-leon-31

MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimate to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, slightly arching the plant to bring out the leaves upwards.

In 2016, a lady approached me at a Seed Festival, telling me that her mother-in-law had a tomato called Mon Plaisir which had long since ceased to be available in the catalogues, but whose seeds she kept and cultivated years later. years. We exchange contact details, then I forget the discussion until a few months later, when I receive a letter in the mail. Inside, a beautiful card with a paper on which were pasted about fifteen seeds. Those of the Mon Plaisir lost tomato. Here is what Ms. Frappier told me when I contacted her following her letter: "We used to order our seeds through the catalogs of WHPerron, and another company. I believe it was called Norseco. We produced tomatoes in greenhouses in Abitibi, in Matamic, near Lasarre. It was the Frappier greenhouses, in 1976. We made a few plants to sell, but it was mostly market gardening. I really liked these tomatoes- there they were making long bunches of beautiful cherry tomatoes. We stopped production in the early 2000s, and I would say I had been saving my seeds for 20-25 years already, because the variety didn't appear. no longer in any catalogue. I couldn't find it anywhere. I think it was replaced by the Sweet 100 variety, or Sweet mignon. I tried it, but I much preferred the Mon Plaisir.";So we the pleasure of making it available in our turn. Thanks to the Frappier family for saving this variety. Thanks to René Paquet for providing us with a vintage photo from the 1987 Semences Laval catalogue.

BOTANICAL INFORMATION
Latin name: Solanum lycopersicum "My Pleasure"
Common name: Tomato Mon Plaisir
English: Tomato Mon Plaisir
Family: Solanaceae

MAINTENANCE AND OTHER COSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.