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Our 2008 Adopt-A-Crop is Sweet and Spicy!
melons and chiles
 
Melons and chiles are popular the world over, and by adopting one of these rare heirloom crops, you help preserve varieties unique to the Greater Southwest.

download a pdf of 2008 Sweet and Spicy! Adopt-A-Crop
how you can adopt-a-crop

The Capital Campaign

native seeds fund raising


Native Seeds/SEARCH has exciting plans to build a new facility that will provide a larger, safer and more secure location to house our seed collection. This will allow us to continue and expand our work!

download a pdf for more information The Capital Campaign

Our Seedbank: Conserving a living legacy
The NS/S Seedbank houses, for future generations, the seeds of crops and wild plants traditionally used as food, fiber and dyes by prehistoric and more recent cultures inhabiting the arid southwestern U.S. and northwestern Mexico. Learn more.

Visit the new
2008 Seedlisting Catalog.
SEED LISTINGS >>

Chiltepines only $5.00
These wild chiles are small, round and very fiery. Crumble 4-5 in hot stir-fry, chile, or anything you want to spice up. A tasty surprise in ic cream! Picked by Chiltepneras, women of a cooperative, in the Sierra Madre Mountains of Mexico. View items in this category.
CRAFTS >>
Crafts for any occasion
Tarahumara basketry from $5.00
The essence of simplicity and utility is reflected in the weaving and design of Tarahumara basketry, used in place of cupboards and cabinets by the Tarahuma. You too can keep just about anything imaginable in these twill-plaited baskets. View items in this category, or browse our entire collection of beautiful crafts.

More crafts
Bowls | Utensils | Masks
 
Upcoming Events
 

Saturday AUGUST 23
MEET THE ARTIST: A. Alex Sando will be discussing his one of a kind note cards and other works of art at the Native Seeds/SEARCH store on Saturday, August 23 from 1:00 pm to 3:00 pm. Alex, a member of the Native Seeds/SEARCH staff, paints in acrylics, oils and water color and beautifully captures his tribal heritage of the Jemez and Laguna Tribes of New Mexico. Don’t miss this opportunity to meet Alex, sample some New Mexico recipes and see what's new in the store!

a alex sando note cards native art


Tuesday AUGUST 26
Cooking demonstration by Janos Wilder, chef extraordinaire & Native Seeds/SEARCH board member.

Tuesday, August 26, 2008
7:00 pm to 8:30 pm
Ward VI Council Office
3202 E. 1st Street, Tucson

Janos will demonstrate three eclectic recipes from his new cookbook The Great Chiles Rellenos Cookbook: Queso de Oaxaca, Tomato and Red Onion Bread Salad Relleno; Crab Casserole Chiles Rellenos; and Wild Mushroom and Madeira Relleno. Each recipe explores different techniques and styles of chiles rellenos. The Great Chiles Rellenos Cookbook will be available to purchase at a special price of $14.00 (offered only during demonstration).

Cost: $35.00 per person
To register contact Diana Peel by email dpeel@nativeseeds.org or phone 520-622-5561, ext. 310

janos wilder cooking demonstration


Thursday AUGUST 28
Native Seeds/SEARCH Harvest Benefit Dinner
Santa Fe Cooking School
Thursday, August 28, 2008 - 6:00 pm.
Santa Fe School of Cooking
116 W. San Francisco St, Santa Fe, NM

Come join The Santa Fe School of Cooking for a special evening to benefit Native Seeds/SEARCH (Southwestern Endangered Aridlands Resources Clearing House).

James Beard, award winning cookbook author and chef, and Native Seeds/SEARCH board member, Lois Ellen Frank will demonstrate the preparation of a sumptuous meal. The wonderful meal will be featuring many unique ingredients grown from Native Seeds/SEARCH's regional heirloom seed collection. It's sure to be a fun and informative evening accompanied by a memorable meal! All proceeds benefit Native Seeds/SEARCH. Seating limited, so reserve your spot today! To register, visit www.santafeschoolofcooking.com, or call (505) 983-4511

lois ellen frank cooking demonstration native foods


Starter
Locally Grown Zucchini Summer Squash with Laguna Pueblo Indian Salsa and Ground Roasted Pepita Seeds


Appetizer Course
Brown and White Indian Tepary Bean Terrine in a Fresh Herb Sauce with Blue and Yellow Cornmeal Tortilla Feathers

Salad Course
Locally Grown Salad Field Greens with Local Goats Cheese, Spicy Pecans in a Balsamic Vinaigrette

Main Course
Baked Quail Stuffed with Amaranth and Wild Mushrooms and Served with a Smoked Chipotlé Chile Sauce

Dessert Course
Flourless Chocolate Torte With Prickly Pear Syrup, Amber Agave Syrup and Garnished with Fresh Berries