Kitchen Cultivars

Uniting farmers and restauranteurs in raising awareness for regional biodiversity and food culture.

The Hudson Valley Seed Library team at Glynwood's Farm Business Incubator, planting Kitchen Cultivars for our 2016 grow-out. Photo by Ethan Harrison.

The Hudson Valley Seed Library team at Glynwood’s Farm Business Incubator, planting Kitchen Cultivars for our 2016 grow-out. Photo by Ethan Harrison.

Your taste buds play a role in protecting, promoting and proliferating regionally adapted seeds. In partnership with Hudson Valley Seed Co., we identify heirloom varieties that deserve to be “known and grown” for their agronomic and culinary value. Plantings are coordinated among regional farmers for increased production, and their harvests are sold to regional chefs. 

Our first “grow-out” was in 2015 of Hank’s X-tra Special Baking Bean, a nearly extinct legume hailing from Ghent, New York, that is now back in rotation. Twice as many local growers participated the second year, when seventeen farms in the Hudson Valley produced one or both of the Bridge to Paris Pepper and the Long Island Cheese Pumpkin. 

Each growing season culminates with a series of menu specials and dinner events in restaurants and venues throughout the Hudson Valley, at which diners and guests are (re)introduced to distinctive – and delicious – regional food.