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@secondgenerationseeds

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Preserving & evolving heritage crops, stories, and foodways of the Asian diaspora 🌶🌱
Seed Shop now open ⬇️

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🌱 Seeds hold stories. And Kristyn Leach is helping ensure they’re never lost.

At Gohyang Farm and Seed Campus @gohyang_fields in Sebastopol, Kristyn Leach is doing more than growing food. She’s preserving cultural heritage, safeguarding ancestral seeds and cultivating a more resilient future for agriculture.

When Leach shared a yellow Gaeguri Chamoe (Frog Melon) with a group of elderly Korean Americans, the taste transported them back to their childhoods. For a moment, generations connected through the memory of a single fruit.

It’s a powerful reminder of what seeds carry: the flavors of home, the stories of our ancestors and the traditions that bind communities together.

Through Gohyang Farm and her work with @secondgenerationseeds, a collective of Asian American and Arab farmers, Leach is preserving culturally significant crops while saving and breeding seeds adapted to thrive in a changing climate. Her work nurtures both biodiversity and the living connections between food, identity and belonging.

As Leach and her fellow growers look toward the future, they’re ensuring that these precious crops—and the histories they hold—will be here for generations to come.

Read the story in the fall issue of Edible Marin & Wine Country magazine. You can find the link in our bio.🌾

Story by Kirsten Jones Neff @fullbloomday
Photography by Paige Green @paigegreenphoto

#SeedSaving #RegenerativeAgriculture #FoodHeritage #AsianAmericanFarmers

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Waxy “Una Corn” selections! Moving towards our desired shapes, sizes and colors. In the winter we will test kernels to make sure the waxy trait is present.

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KSLS in her 3rd year @khangstarr Great producer.

Siling labuyo in her 2nd year of producing small hot pods. @secondgenerationseeds

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ARE YOU KOREAN? 한국분이세요?

ARE YOU KOREAN?’ @PDR-1 opens tomorrow August 22nd between 1-6pm. Please come by. We have amazing artists across two floors. Are you Korean?? Yes, you are Korean. Come expand your Korean horizons 🇰🇷 See you there! Partiful link in bio for RSVP.

Thank you to all the participants and everyone who made this exhibition possible 💛

1F Exhibition
@je.yeun
@michellefavin
@helenkimstudio
@mikehkanga
@joannelee_studio
@sungjae___lee
@minettidesign
@junyarts

2F Shijang
@l_sora_lee
@artist.kk.kim
@bojagihome
@innovatuswine
@geum627
@hyungi_____
@datzpress
@theafricanoutlet415
@secondgenerationseeds
@sesamehillfarm
@volcanokimchi
@gumbosocial
@fortpointbeer

only only only possible with the amazing human support/collaboration with:
@cj_ch_g
@natasha.noel_
@taiwanesenoodles

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Grazing Tablescape with Ssamjang by Anne Myong, Volcano Kimchi, Gohyang Fields, Innovatus Winery

@sesamehillfarm
Anne Myong is a food entrepreneur finding her way back to her Korean roots through her American upbringing, built on her own fermented ingredients and flavors.

@volcanokimchi
Handcrafted in small batches with locally sourced organic ingredients. Bold, bright, and alive with the natural alchemy of fermentation.

@secondgenerationseeds
Second Generation Seeds is a source for culturally significant seeds, grown by and for agroecological farmers. Our seeds reflect our community led processes, the devotion of all those who have cared for them, our collective wisdom and resilience. Together, we are reclaiming the narrative around Asian crops, culture, and foodways.

@innovatuswine
Founded by the First Korean Winemaker & Viticulturist in Napa Valley, Cecil Park. Rooted in craftsmanship, cultural dialogue, and thoughtful innovation, INNOVATUS creates terroir-driven wines that bridge time-honored techniques with forward thinking approaches that push traditional boundaries.

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PDR-1 Arts Warehouse
1250 Thomas Avenue, Bayview SF
8/22, 1–6pm

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Baby food. The fuzziest soybean pods on our 오리알콩. Fruit setting on our grow out of 7 Korean watermelon varieties from the USDA genebank. And our purple 찰옥수수 “Una Corn” forming.

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Local wild king salmon hiyashi chūka with calamansi ponzu, heirloom tomatoes, korean peppers, snowy daikon, scallion, and japanese cucumbers

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Team field trip to visit Kristyn @secondgenerationseeds back in May. We learned so much and got a chance to connect with the land that’s producing some of the food for The Studio. Grateful for leaders like Kristyn who are generous with their knowledge: both preserving the past and shepherding in the future. 💚
📸 @teocriderphotography

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We grow our kkaennip in open field conditions. Over the past 16 years, they’ve managed to meaningfully adapt to the wild conditions they’ve had to endure. Much of the perilla sold in groceries is grown in more protected greenhouses, allowing for consistent, and year round harvesting. For us, growing them and supporting their capacity to learn from, and gradually reflect the ecosystems we live within, is part of the magic of seed stewardship. Our plants have shown us time and again, how we may become greater than the sum of our parts, expressing where we come from, as well as where we are. Our relationship to place, and one another. Full sun exposure results in robust seeds and strong flavors, but at times, our dry, windy and hot conditions can make leaves thicker than people may be used to. We grow six varieties of Korean perilla, some leaf types, others, short season seed oil types. We’ve found that leaf quality tends to be more a result of environmental conditions, rather than genetics, since all of the varieties we’ve grown have thicker leaves in full sun, and softer leaves when shaded. Rather than manipulate their environment, or use more water, we tried to select for a trait that we found to be a genius development: bushy architecture, with multiple, simultaneous growth points. As our 38N variety grows, they first race vertically, creating new pairs of leaves at their apical point. But once they reach their fourth leaf set or so, side shoots emerge. Along the central stem, leaves are quite large, and thicker, so we harvest those for preserving or jeon, anything where their coarse texture is helpful to the process. For ssam, we harvest interior leaves. Each plant creates its own canopy, with tender growth being shaded by the larger leaves.
If you’re growing these at home, you can harvest like this to have a range of leaves appropriate to different uses. You could also plant more densely, which would also cause plants to elongate between nodes, and also result in smaller, more tender leaves. But this can also in the long term lead to more potential disease pressure. Scroll through to then develop!
Which type of leaf do you prefer?

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Celtuce time! We are busy harvesting multiple varieties of our stem lettuce right now now and evaluating varieties from our ongoing collaboration with @ucdscopeproject. This year we grew mostly varieties derived from the most promising crosses, and have been excited to see how much variability there is even populations with the same parents.
We are going to have a celtuce field day next Wednesday 6/3 at our farm. Farmers and gardeners are welcome to come see these varieties growing, taste them and get treated to a tasting with the amazing Siew-Chinn Chin of Chez Panisse , Charlie Cart and Ramen Shop fame.
Message me for details and to reserve a spot. Space is limited so rsvp asap. Priority is given to farmers who want to better understand this special crop and share feedback on what traits would help you grow them successfully.

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Ancient Seeds for Ancient Futures.♾️

The Wild Child Seed Bank will be a major system of Indigenous Wholeness and the Wild Child Land Trust.

These are the seeds of Rematriation, These are the Seeds of our Ancient Future.

In the truest essence of Mama!

Raw, Wild, and Bearing life in Abundance.

Stay Tuned for the first Seed Gift Announcement Later this week! It’s a special one. 📲

Give thanks. 🖤

#seed #planting #wild #gift #seedbank

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Hope you listened to me FROST in zone 6b #garden #gardening #growyourownfood #growyourownfood #organicgardening

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