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Row 7 Seed Company Photos & Videos on Instagram

@row7seeds  a seed company built by chefs and breeders

4 days ago

“I’m not here to defend that vegetables need to be expensive; I’m here to defend the high-end restaurant as a laboratory for ideas and as an atelier, which is what it always has been,” said @chefdanbarber. “Luckily in these last few years that atelier has changed from concentrating on what we can do with lobster to what we can do with beet. I see the vegetable taking as much prominence as caviar and foie gras did 20 years ago.” [link in profile]

2 weeks ago

Breeding challenge: how to make a purple pea purpler — and more delicious, too? Stained hands are the first sign of success. #row7seeds #row7trials

1 month ago

If this Row 7 seedling has a special glow, it’s because it's on sacred ground: the garden of the extraordinary Joan Gussow #row7seeds #joangussow

1 month ago

The first of the Badger Flame Beets are popping their shoulders through the soil, and they're probably thrilled to have made such a quaffable premiere in the "Bad Reputation" -- a beet-inspired riff on the French 75 debuting tonight at @bluehillfarm #badgerflamebeets #row7seeds

1 month ago

An icon of physical science, and the inspiration for the name “Row 7.” When scientists conceived the modern periodic table, they left blank spaces in the seventh row—placeholders for elements yet to be discovered. Here’s to many more discoveries in the rows, on the line and at the table. #row7seeds

2 months ago

A Habanada History Lesson — Part 5: . Semi-finalists in @mazlabseeds Habanada breeding trials . The judge's tasting notes: . Dark green ripening to orange (middle left): Nah, not as fragrant as light green . Light green ripening to red (top right): Not as fruity and bright tasting as peppers that ripen to orange . Light green ripening to orange (bottom right): That’s the one! . #habanada #habanadaweek #row7seeds

2 months ago

A Habanada History Lesson — Part 4: . A few generations into his heatless habanero experiments, Michael Mazourek @mazlabseeds realized he was losing some of the fruity habanero fragrance he loved… . Crossing his breeding lines back to a true habanero helped to boost their flavor — but also brought back their fire. . The good news? Now he had this DNA test to identify the peppers without spice at the seedling stage — data taken from analysis of a seedling leaf. Michael only transplanted the seedlings that would grow up to make non-spicy peppers, saving tons of time, space and labor — and of course, sparing his taste buds. #habanadaweek #habanada #row7seeds

2 months ago

A Habanada History Lesson — Part 2: anatomy of an immature (green) habanero. . In terms of flavor, the skin could pass for a bell pepper. And the seeds, often credited with a pepper’s spiciness, are actually pretty tame. . But the white ribs: that’s where the incredible fragrance — and the overpowering heat — hide. See those yellow droplets? We wouldn’t recommend even touching those, let alone tasting them. . Which brings us back to @mazlabseeds challenge: how to remove the habanero’s heat, but retain the flavor, aroma and complexity from those ribs? #habanada #habanadaweek #row7seeds

2 months ago

A habanada history lesson — Part I : from the archives of breeder Michael Mazourek @mazlabseeds : an artifact from the early days in the Habanada breeding process. The challenge? How to screen hundreds of experimental habanero peppers for the “heatless” trait, without searing your mouth on all of the scorchingly hot ones. . Solution: Inject each pepper with 1mL of alcohol, shake it, then place a few drops of liquid on a thin-layer chromatography plate (which, if you’re a plant breeder, you may have lying around). The plate naturally fluoresces under UV light, whereas capsaicin, the spicy molecule in hot peppers, appears dark. . The red dots indicate peppers from the trial that were capsaicin-free — and future taste-test candidates on the road to the Habanada. #habanadaweek #habanada #row7seeds

2 months ago

Future breeder (and Row 7 co-founder) Michael Mazourek @mazlabseeds was studying at Cornell University in 2001 when he received a mysterious packet of seeds from researchers in New Mexico. The seeds were related to habanero peppers, a variety famous for its intense burn. The twist? These particular peppers were heatless—the result of a natural mutation in the field. . These heatless heroes soon became the focus of Michael’s delicious doctoral research. Through years of crossing, selection and DNA analysis, Michael discovered how to limit the habanero’s heat while preserving its floral and melon-like flavors. . The resulting “Habanada” is aromatic with lingering sweetness, and it defies everything we’ve come to expect from a pepper. You can eat them green and unripe for a potent hit of aroma, or savor the habanada’s full potential as a bright orange flavor bomb. 📷: @andrebaranowski9 #habanada #habanadaweek #row7seeds

3 months ago

Spring is sprouting from Arkansas to Washington, Oregon to New York. Love to see Row 7 getting ready for the rows. 🌱 #row7intherows

4 months ago

Row 7 on the line -- last of the Robin’s Koginut squash tartare @bluehillfarm