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Seed to Kitchen Collaborative

@seedtokitchen

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The Seed Kitchen Collaborative at UW Madison: farmers, plant breeders & chefs.
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Wheat! Oats! Barley! Oh my! Yesterday was a beautiful afternoon for an organic cereals field walk. Not just a sea of beautiful cereal heads but a great look at different varieties and the breeding process behind creating gems like this Bickford Wheat in the foreground. Why is breeding specifically for local, organic grains so important? The needs are different, so the breeding outcome is different, too. How are varieties like this hard red winter wheat bred to be optimized for local, organic systems? ✔️ Tall without lodging to compete against weeds. ✔️ More open seed head architecture to promote faster drying and less disease. ✔️ Makes a great sourdough loaf! #organicgrains #organicfarming
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🌾Join us on Monday evening at West Madison Ag Research Station in Madison, WI to hear about the latest University of Wisconsin small grains work. No registration necessary. #organicgrain #organicfarming
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. 🌶️Good quality Calabrian pepper seeds can be hard to find! Today we got to hear about and taste some soon-to-be-available Calabrian peppers at the Farm to Flavor event in Madison, WI! @driftlessseeds has been working with Chef Mitchel Weber from @sagra_lax in La Crosse, WI on an organic Midwest Calabrian pepper breeding project. Here seedsman Dylan Bruce talks about the project’s goals. These peppers have all the flavor but not too spicy to handle. The seed will be available from @driftlessseeds in December! 🌶️ #flavorbeginswithseed
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🌾✨ This Sunday at Garver (3–6pm): Farm to Flavor 2025! Meet the breeders, farmers, and chefs shaping the future of flavor 🌱🍓🥖. Explore 20+ tasting tables, sip local beer, wine & spirits, and discover the grains & crops behind the dishes you love. Don’t miss this one-of-a-kind food + flavor celebration! 🎟️ Tickets in bio #FarmToFlavor #GarverEvents #EatLocal #FoodLovers #MadisonEats #GarverFeedMill
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🌶️ One of our very favorite events of the year, Farm to Flavor, is coming up on October 5th from 3-6PM at Garver Feed Mill in Madison, WI! 🌶️ This event brings together breeders, farmers, chefs, bakers, and beverage makers to celebrate the benefits of participatory plant breeding for culinary flavor and organic food production. 🌶️ We are so excited to be working with Chef Mitchel Weber from SAGRA in La Crosse, WI (@sagra_lax) on an organic Midwest Calabrian pepper breeding project (swipe to see our peppers!). These peppers have ALL the flavor and aren’t too spicy to handle. His spicy Caesar salad is quite possibly the best Caesar we’ve ever had and we can’t wait to be a part of sharing it with you. 🌶️ Tickets are available at https://farm-to-flavor-2025-gfm.tripleseattickets.com/ 🌶️ For $42 you can explore over 20 tables featuring information, research, and delicious bites highlighting grains, fruits, vegetables, legumes, and nuts. Day-of ticket prices are $50 and this event frequently sells out, so it’s best to plan ahead! Illustration: Werkstad.com @wrkstd . @artisangraincollab @culinarybreedingnetwork @seedtokitchen #flavorbeginswithseed #farmtoflavor2025 #farmtoflavor
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. 🌾🍅🥖 We are so excited to be headed to the Midwest again! Join us in Madison, Wisconsin on Sunday, October 5th for FARM to FLAVOR! The Culinary Breeding Network, Artisan Grain Collaborative & Seed to Kitchen Collaborative invite you to an unforgettable evening of flavor + discovery — where farmers, breeders, chefs, bakers & beverage makers come together to celebrate the future of food. ✨ Explore 20+ tasting tables with grains, fruits, veggies, legumes & nuts — from buckwheat & barley to bitter gourd, Calabrian peppers, tomatoes, berries, American persimmons & more. 👩‍🍳 Special culinary guests include: ☀️Abra Berens, chef & author (Grist) ☀️Itaru Nagano, Fairchild ☀️Evan Dannels, Cadre ☀️Mitchel Weber, SAGRA ☀️Andrew Hutchison, Madison Sourdough Co ☀️Jonny Hunter, Underground Meats ☀️Kasey Cooke, Mint Mark ☀️Kirk Smock, ORIGIN Breads ☀️Christie McKenzie, Pasture and Plenty ☀️Young Cho, Simple Food Group ☀️Mary Kastman, Purslane …and more! 🌟 Come curious, leave inspired (and full!). 🎟️ Tickets available at link in bio. Illustration and design by @wrkstd and @beckprojekt #flavorbeginswithseed
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Get tickets now for a one-of-a-kind experience connecting field to flavor: Farm to Flavor Sunday, October 5th // 3–6 PM Garver Feed Mill // Madison, WI The Culinary Breeding Network, Artisan Grain Collaborative, and Seed to Kitchen Collaborative invite you to an engaging evening of conversation, learning, and tasting. Farm to Flavor brings together plant breeders, farmers, chefs, bakers, and beverage makers to celebrate the power of participatory plant breeding - showcasing how collaboration is shaping the future of food. We collaborated with @starkweatherbrewing to create "Blash" a light English golden ale with lime balm alongside magnum and cascade hops in order to work with malted naked, hull-less, barley from the University of Minnesota. Find myself, @niaslanding, and Peter Shroder, the brewer/owner at Starkweather with representatives from the breeding program at the UMN at the event to try this experimental beer. Explore over 20 tables featuring research and delicious bites highlighting grains, fruits, vegetables, legumes, and nuts. Sample crops like wheat, rye, oats, barley, buckwheat, bitter gourd, Calabrian peppers, tomatoes, cucumbers, potatoes, strawberries, blueberries, black currants, American persimmons, and more. Whether you’re a grower, maker, researcher, or simply a curious eater, you’ll leave with new insights and flavors to savor. Tickets available online until sold out. For details and tickets, visit https://bit.ly/farmtoflavor2025 (Link in our bio) . Illustration: Werkstad.com @wrkstd . @artisangraincollab @culinarybreedingnetwork @seedtokitchen #flavorbeginswithseed #farmtoflavor2025
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The “diospyros“ gene for flesh color. Unique gene that segregated out originally from a Charlie Rick cross of a line from S. cheesmannii x Pearson. It was later crossed to a Hannah line with VF resistance. The seed I got still segregated. This is the 3x time it has sown up. So I can likely start crossing with it. Rick described it as “dusky orange” in color. Diospyros is the genus name for persimmons. It does color up like one. Apologies for poor lighting conditions of photo. #plantbreeding #tomato #seedtokitchen @seedtokitchen (Hannah and Rick both worked at #ucdavis )
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. 🌾🍅🥖 Join us in Madison, WI on Sunday, October 5th for FARM to FLAVOR! The Culinary Breeding Network, Artisan Grain Collaborative & Seed to Kitchen Collaborative invite you to an unforgettable evening of flavor + discovery — where farmers, breeders, chefs, bakers & beverage makers come together to celebrate the future of food. ✨ Explore 20+ tasting tables with grains, fruits, veggies, legumes & nuts — from buckwheat & barley to bitter gourd, Calabrian peppers, tomatoes, berries, American persimmons & more. 👩‍🍳 Special culinary guests include: ☀️Abra Berens, chef & author (Grist) ☀️Itaru Nagano, Fairchild ☀️Evan Dannels, Cadre ☀️Mitchel Weber, SAGRA ☀️Andrew Hutchison, Madison Sourdough Co ☀️Jonny Hunter, Underground Meats ☀️Kasey Cooke, Mint Mark ☀️Kirk Smock, ORIGIN Breads ☀️Christie McKenzie, Pasture and Plenty ☀️Young Cho, Simple Food Group ☀️Mary Kastman, Purslane …and more! 🌟 Come curious, leave inspired (and full!). 🎟️ Tickets available at link in bio. #flavorbeginswithseed
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. SAVE THE DATE Farm to Flavor Sunday, October 5th // 3–6 PM Garver Feed Mill // Madison, WI The Culinary Breeding Network, Artisan Grain Collaborative, and Seed to Kitchen Collaborative invite you to an engaging evening of conversation, learning, and tasting. Farm to Flavor brings together plant breeders, farmers, chefs, bakers, and beverage makers to celebrate the power of participatory plant breeding - showcasing how collaboration is shaping the future of food. Explore over 20 tables featuring research and delicious bites highlighting grains, fruits, vegetables, legumes, and nuts. Sample crops like wheat, rye, oats, barley, buckwheat, bitter gourd, Calabrian peppers, tomatoes, cucumbers, potatoes, strawberries, blueberries, black currants, American persimmons, and more. Whether you’re a grower, maker, researcher, or simply a curious eater, you’ll leave with new insights and flavors to savor. Don’t miss this one-of-a-kind experience connecting field to flavor. Tickets will be available August 15 #flavorbeginswithseed
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Cheers to our friends in STEM! 🥔✨ Just wrapped up a project with the **Plant & Agroecosystem Sciences** department at **UW-Madison**, showcasing some incredible potatoes they’ve worked with. 🧑‍🔬🌱 They teamed up with an amazing chef to create recipes designed specifically for each variety, and I had a blast bringing them to life through photography! 📸🍽️ 🤩 #FoodPhotography #UWMadison #Agroecology #PotatoPerfection #FarmToTable
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Some perks that come with the job are taste testing. For science. We take it very seriously🤓! #msu.uprec #seedtokitchen #peppers #tomatoes
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