Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Ordering Seeds

Looking at seed catalogs gives me the same feeling I get perusing cookbooks: the thrill of so many delicious possibilities. The steps to triumph are the same, too. First, you get everything together, use great technique to insure success, and, well, hope for the best. The better the basic ingredients and the better the technique… (usually) the better the end result. Unless nature just isn’t on your side. Like when you make a meringue on a rainy day or grow lettuce during a hot drought.

I can offer no ways to control nature, but I can help you get to some really wonderful basic resources. Check out these seed catalogs for a wide variety of thrilling, delicious possibilities (seed-wise, at least).

Here’s a brief list of a few of my favorite seed sources:

  • The Cook’s Garden, Hodges, South Carolina www.cooksgarden.com
  • Johnny’s Selected Seeds, Albion, Maine www.johnnyseeds.com
  • Native Seeds/SEARCH: www.nativeseeds.org
  • Ornamental Edibles, San Jose, California www.ornamentaledibles.com
  • Peaceful Valley Farm Supply, Grass Valley, California www.groworganic.com
  • Seeds of Change, Santa Fe, New Mexico www.seedsofchange.com
  • Shepherd’s Garden Seeds, Torrington, Connecticut www.shepherdseeds.com
  • Territorial Seed Company, London Springs, Oregon www.territorial-seed.com
  • Tomato Growers Supply Company, Fort Meyers, Florida www.tomatogrowers.com
  • Vermont Bean Seed Company, Fair Haven. Vermont www.vermontbean.com
RB

About Rick Bayless