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Tall Blue Planet

Also called Floss Flower - Tall, upright, sturddy stems.  Comparable to Blue Horizon with tight flower clusters.  Attracts bees and butterflies. Ht. 24 - 30 inches.


Delicate cut flowers of pink, rose and white.

Blues and Purples

A favorite everlasting

Mixed Varieties

What says "Happy" better than a sunflower?

Benary Mix

Hands down the most richly colored summer flowers!

Sugar Baby

Sugar baby Round fruits, 6-8" in diameter, averaging 8-10 lb. Ripe melons are almost black. Good flavor.

Italian Large Leaf

A sweeter pesto type with high yields.

Large plant with medium-dark green leaves up to 4" long. Compared to Genovese, the scent and taste are sweeter and less clove-like. Ht. 24-30". 78 days to harvest.

Santo Cilantro

Both seed (coriander) and leaves (cilantro) are used in numerous cuisines from around the world. Often associated with Mexican dishes, this strong scented herb grows out with flat, toothed leaves for chopping into salsas and other preparations. The seeds are reputed to help reduce stress.

Flat Leaf Italian Parsley

Classic flat leaf variety for use either fresh or dried as a garnish or seasoning. Flat and glossy leaves are toothed on the edges. Stems hold leaves upright for easy bunching. A very nutritious and tasty addition to meat or vegetable dishes, soups or even salads.

Snow peas
Oregon Giant Snow Pea

Oregon Giant is distinguished for its sweet rich green fat wide pods that are good for stir fries, steaming, and eating out of hand.

Asian Greens
Mei Qing Choi

Small perfectly formed Pak Choi with mint green stems and dark green oval leaves. Great for braising and stir-fry.

Beet Chioggia Guardsmark

Chioggia beet, also known as candy striped beet, was introduced in the US in the late 1840's it has a sweet, slightly peppery taste and beautifl red and white rings.


New! Improved strain of Chioggia.

Selected for better skin color, candy striping, and tolerance to bolting. The smooth, medium-height tops are all green with pink-striped stems.

Early Wonder Tall Top Beet

Selected for earliness from Crosby’s Egyptian and introduced in 1911.

Red Ace

The best all-around red beet.

Rapid growth, sweet flavor, and tenderness are the characteristics of Red Ace. The round, smooth, deep red roots size early, with high uniformity. They maintain their sweet tenderness when larger and older.

Broccoli Diplomat
Attractive blue-green heads with a small bead size make Diplomat an excellent choice.  Don't forget that the flavorful stems are edible either raw or cooked. Peel and thinly slice or cut into spears.
Bush Dry Bean
Black Turtle

Believed to have originated in southern Mexico and Central America over 7,000 years ago, Black Turtle beans are one of the tastiest beans we know. They have a deep, rich flavor that works superbly in soups, frijoles, refritos, chili, and as refried beans.

Jacob's Cattle Bush Bean

An old-time bean from the New England states, the white and maroon-mottled beans have long been a staple for baking and soups. This early, bush variety is also good as a snap bean.

Tiger Eye Bean

Also called Pepa de Zapallo, originally from Argentina and Chile and known to me from the Abundant Life Seed Foundation collection. Among the most beautiful of all beans, bright golden ochre with maroon swirls. Their rich full-bodied flavor also makes them superb fresh shell and delicious baked beans.


Early producer of round, 2-4 lb., deep blue-green heads. Alcosa's well-packed, thin, yellow interior leaves quickly fill in, making it a smart choice for closely spaced plantings of mini cabbages.

Alcosa - Savoy

Small, dense, crinkled heads.

Early producer of round, 2-4 lb., deep blue-green heads. Alcosa's well-packed, thin, yellow interior leaves quickly fill in, making it a smart choice for closely spaced plantings of mini cabbages. Flavor improves with cold weather.

Famosa Savoy Cabbage

This mild flavored cabbage is as good to eat as it is beautiful to behold. Packed with folic acid and beta-carotene, it can be used in any recipe calling for cabbage.

Farao F1 Hybrid

A sweet and tender cabbage with thin and juicy leaves. Perfect for your favorite stir fry or eggrolls!


Round, mini cabbage for high-density plantings.

In Johnny's close spacing trials, Gonzales was the earliest to mature dense, uniform, sweetly spicy mini heads from 4-6" in diameter, depending on spacing. Common in European supermarkets.


Red Express Cabbage

High in Vitamin C, folate and antioxidant, this early season cabbage is very flavorl and just the right size for those wanting smaller portions.

Atomic Red Carrot

 Atomic Red is really red with a hint of purple on the outside of the 4–6" cylindrical roots. Slice it open to rings of color, the red rind giving way to a deep orange interior with a lighter core. Even the stems and tops show red. Roots taste mild and sweet when raw, like a parsnip. Keeps its color when cooked and develops a yummy carroty sweetness with no harshness. But taste is pure bonus.

Dragon Carrot

This sweet, almost spicey carrot has a beautiful reddish-purple exterior that provides an amazing contrast with the yellowish-orange interior when peeled or sliced. Rich in antioxidants and vitamins, it contains the same amount of lycophene as tomatoes! Wonderful eaten fresh and raw, perfect for juicing and beautiful shredded in a summer salad or in any dish calling for carrots. 


Very sweet, early, bunching carrot.

Top-rated for taste in the early varieties. Good, slender, bunched "pencil carrots."

Napoli Carrot

Considered a "candy" or "sugar" carrot and rated by many as one of the best tasting! This carrot comes in extra early and has amazing crispness!

Cassius F1 Hybrid Cauliflower

Cassius has a consistent, rich, nutty flavor. Snowy white in color, it grows into a uniform, dense, well-domed head.


This beautiful, early, orange cauliflower holds well in the field. It becomes an even brighter orange when lightly cooked. Grow Cheddar alongside purple Graffiti for an irresistible combination.

Tall Utah Celery

You just can't get the crunch and sweetness of flavor from store bought celery that you can get fresh from the garden. A staple in any cook's kitchen, this heirloom variety of celery is tender, yet crisp and much more aromatic than what you find in the grocery stores. It's a stringless, self blanching variety that makes it perfect for soups, or slathered in peanut butter for a favorite snack. You can also enjoy it arranged as cut sticks, garnish plates or slice it into salads with its beautiful, dark green stalks and quintessential celery flavor.

Boothby Blonde

This heirloom was maintained for five generations by the Boothby family of Livermore, Maine. These unique cukes are stubby, plump, and oval with a yellow-creamy skin and small black spines. We love its sweet, delicate flavor and oddly endearing appearance. It was recently recognized by the Slow Food “Ark of Taste” as a historic variety in need of preservation and we are so pleased to be bringing it to you this season.

Marketmore Organic Slicing Cucumber

A high quality cucumber with deep dark green color around 8 to 9 inches long.


High yields of round, bright violet fruits.

Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Purple Long
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
Rosa Bianca
This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!
Rosa Bianca Eggplant

A lovely Sicilian variety with light pink-lavender fruits streaked with colors of creamy white and violet. Mild, creamy taste with no bitterness and very low number of seeds. It is considered highly in the world of gourmet cooking.



Snowy White
This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.
Greens: Arugula

a.k.a. "rocket," is a native of Europe and western Asia. It is a cruciferous plant; whose leaves resemble those of the radish and provide tender, slightly bitter, mustard-flavored greens for salads and then some.

Arugula is full of vitamins A and C and-like many greens-provides much

Greens: Endive
Greens: Frisee

Frisee is a member of the endive/chicory family with finely curled leaves and a slightly bitter flavor.

Greens: Mizuna
Greens: Mizuna Mustard

Mizuna has green serrated leaves on slender white stems, the leaves are delicate enough to eat raw and have a slightly pungent mustardy, mild and tangy flavor. You will find the flavor of mizuna peppery-fresh but not overpowering. Mix mizuna with other salad greens and mesclun or add shredded mizuna leaves to soups and stir fries at the end of cooking. Use mizuna as a bed or garnish for meat and fish, grilled seafood, poultry or barbequed pork.

Red Russian kale

Red Russian kale

Red Russian Kale

Red Russian Kale has been around since 1885! No wonder! It is sweet, tender and mild! A favorite because of its excellent flavor and attractive green-red frilly leaves. Tender, sweet leaves are highly nutritious. Tasty steamed, stir-fried or in salads.


King Richard Leeks

These leeks are a very early variety with a pleasant mild flavor. They have extra long, slim stems which are very simple to clean and are ideal for slicing.

Red Cross

Red cross The large, fancy, bright red heads make a stunning presentation. Suitable for spring, summer, and fall crops. Better heat tolerance and brighter red color than Marvel of Four Seasons.

Rouge D'Hiver Romaine
An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!
Alisa Craig

Huge, mild onions.


Yellow brown, small flat onion that has made the italian onion famous. Very unique in flavor with good storage.

Evergreen Hardy Bunching

A hardy non-bulbing scallion-like bunching onion.

Pepper: Bell or Sweet

The extra-early, highly productive standard.


Carmen peppers are an "Italia" variety of sweet peppers.  It is a long, red pepper that is great raw in salads, cooked in many dishes, and roasted.  You can also chop the peppers and freeze for use in the winter. 

Chocolate Sweet Pepper

This sweet pepper has a thickly walled flesh and a great taste when ripe with burgundy-red inside and chocolate outside.


Ancho/Poblano style - Sweet, thick flesh. Big sturdy plant holds loads of heavy fruit well off the ground.

Pepper: Hot
Aji Amarillo
The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
Hungarian Hot Wax

Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot.


New! Extend your jalapeno harvest.

Vigorous plants consistently produce very high yields of 3 1/2 to 4" fruits that are resistant to cracking. Similar to El Jefe, but a few days later with a higher yield potential.

This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
NuMex Joe E. Parker Pepper

A Southwestern-style traditional Anaheim chili pepper. Great used for stuffing, grilling, roasting, or processing. Peppers have a crisp flesh with mild heat and excellent flavor.

The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
Tiburon Publano
In Mexico, the ancho is marketed in three grades of quality. "Primero" is the highest grade, consisting of the thickest-fleshed and largest chiles. "Mediano" is the medium grade and "ancho" is the basic grade. Of the dried ancho crop, about fifteen percent is marketed as food coloring and powder. The remainder is purchased by consumers in whole-pods and used mainly in sauces. Ancho chiles account for nearly one-fifth of all chiles consumed in Mexico.
Varying in color from dark brick red to deep mahogany, dried ancho chilies reveal a reddish-orange cordovan tint when held up to the light. Mildly aromatic, flat, very wrinkled and appearing almost heart-shaped, the ancho is a poblano pepper and is the sweetest of the chilies.
'Mountain Rose'




All Blue Potato

Available 2011  A stunning potato with deep blue skin and blue flesh. Once a novelty but now a mainstay. Has a soft, moist texture excellent for steaming and au gratin potatoes. Prepare with All Red and a white variety for a genuine red, white, and blue potato salad!

Dark Red Norland

One of the best summer varieties for early digging, and it stores well! Great baked, boiled, or roasted. The oblong potatoes have smooth red skin, white flesh, and size rapidly.


Excellent for storing. White flesh is dry, stays flavorful through fall and winter storage, and is well-suited for all methods of cooking.

Red Gold

Delicious early variety. Nothing like new potatoes and peas!

Yukon Gold

Wondeful waxy flesh - good for potato salads, homemade chips and french fries!

Long Island Cheese Pumpkin

Hailed as the baker's choice, this heirloom variety has a shape that calls to mind a wheel of cheese. It has buff colored skin, like the hue of a butternut squash and deep orange flesh that is both sweet and smoothe. It has soared in popularity in recent years not only because of renewed interest in heirlooms, but especially because its flesh is stringless, making it possible to bake pies that are as smooth as New York style cheescakes.


Rouge vif d'etampfs

Large winter pumpkin that run from 15-20 lbs. Very good taste that is great for pies, risotto and soups.

Cherry Belle Radish

An 1949 All-American Winner selection, Cherry Belle produces bright scarlet red fruits that are round or globe shaped. The flesh inside is white, and the taste is crisp and mild.


The radishes are 3-4" long, slender, 2/3- 3/4 red, with a white tip, tapered to a point. Good fresh market specialty.

French Breakfast
A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.
French Breakfast Radish

An elongated red-skinned spring radish with a white splash at the root end. It has a crisp texture and a mild to delicately sweet flavor.


Renegade F1 Hybrid Spinach

An excellent all season spinach with smooth, round leaves. It is rich in iron, as well as vitamins A and C, thiamin, potassium and folic acid.

Sugar Snap Peas
Sugar Ann Snap Peas

A taste of spring! These petite and flavorful snap peas are wonderful to eat fresh or to freeze.

Sugar Snap

Sugar Snap has become a household name in the U.S. since its 1979 introduction. The vines are tall, growing about 6' or more, and need support. Pods are about 3" long, 1/2" across, and bear over a long picking period. Both peas and pods are sweet.

Summer Squash
Costata Romanesco Zucchini

This heirloom zucchini is considered the standard for zucchini flavor. A long time favorite that wins taste test after taste test, it has a sweet, nutty flavor with exceptional texture. Delicious raw or cooked, Costata Romanesca is a great choice for steaming, sautéing, and grilling. You can even eat the lovely blossoms as a stuffed dish or breaded and cooked. Even better, fry whole with blossom attached and enjoy a stunning dish at your next meal!

Sweet Corn
Luscious Sweet Corn

Luscious is a bi-color corn with buttery-sweet flavor and melt-in-your-mouth tenderness. Ears average 8” and are blocky in shape, with 16-18 rows of kernels.

Sweet Potato

Dark red-orange skin with moist, sweet, orange flesh.

Swiss Chard
Bright Lights

Stems of many colors including gold, pink, orange, purple, red, and white ... with bright and pastel variations. Lightly savoyed, green or bronze leaves. The taste is milder than ordinary chard, with each color a bit different.


A dark glossy green, deeply savoyed that is perfect for use in salad mixes or steamed.

Rainbow Mix Swiss Chard

This variety of Swiss Card has a mix of red, pink, white, yellow, orange and striped colors with thin stems and savoyed leaves. Lovely to look at, this gem of a vegetable is a beautiful addition to a salad or a fritata while at the same time, it is one of the heaviest hitters in the vegetables kingdom with it's amazing nutritional qualities. That is precisely why it has made its way on to Dr Oz's "Anti-Cancer Diet". It's bright colors point to its vast phytochemical, plant pigment and nutritional content which encompass significant amounts of antioxidant, Vitamin C and E, carotenes and minerals, particularly iron, calcium, selenium, zinc, potassium, magnesium and manganese. You can prepare the leaves much the same way you would prepare spinach and it's stalks like asparagus, with the added benefit of knowing your doing something lovely for your tastebuds and your health!

Toma Verde Tomatillo

Despite their looks, tomatillos are not green tomatoes. They have a distant relation to the tomato but are actually more closely related to a North American fruit known as cape gooseberries. One taste will confirm the fact. They have a citrusy, tart and tangy flavor all their own that has been a key ingredient in Latin cooking for ages. Tomatillos made their way from Mexico and Guatamala into the American palate in the 1970's when Mexican cooking gained popularity. They are an excellent choice for Latin style sauces as they hold up very well to strong spices and chiles and are rich in potassium, vitamin C, vitamin K and niacin.


Big Beef

Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit. They have full flavor - among the best - and ripen early for their size. Broad disease tolerance. Slightly earlier, larger, firmer, and with a somewhat taller plant than Jet Star. Arguably the best all-around "beefsteak" tomato for a home garden. 1994 All-America Selections winner.


Brandywine Tomato

This big and beautiful heirloom is the variety that was first to bring recognition to the heirloom label. This classic is known for its perfect balance of sugars and flavor. It has dark pinkish-red flesh that is smooth and juicy, so make sure to have a napkin handy! Fruits are very large, weighing 1 lb or more.

Cherokee Purple

Medium-large, flattened globe fruits. Color is dusky pink with dark shoulders. Multilocular interior ranges from purple to brown to green.

Glacier Tomato

Glacier is the season opener among tomatoes. It is an extra early producer that yields medium sized, 2-3 oz orange-red saladette tomatoes. It is without refute considered to have the best flavor among early-producers. It's boast is a genuine tomato flavor rather than a candy sweet fruit. Most Glacier ripen and are then harvested with cosmetic imperfections, but don't let looks fool you, it is nonetheless a great slicer or addition to a salad!


Delicious, rich tomato taste for salads, great salsa, and fresh pasta sauce. Good crack resistance, vine storage, and shelf life.

Rose de Berne

This heirloom variety has a dark, rose-pink hue along with a well-loved heirloom flavor that is not too tart, nor too sweet. Consistently a taste test winner, its round fruits are 4-8 oz with meaty flesh perfect for slicing. Rose de Berne is soft-skinned, but not overly fragile and holds up well against cracking.

San Marzano

The ultimate in Roma-type or plum tomatoes for sauces.  These Italian heirloom tomatoes make instant paste and are a requirement for any great sauce recipe!

Striped German

Bicolor red and yellow fruit.

The flat, medium to large, variably ribbed-shoulder tomatoes are shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture. Medium-tall vines. Indeterminate.

Winter Squash
Acorn - Jet

A sweet starchy fall favorite.

Delicata Squash

Delicata is an heirloom variety that was popular through the 1920's but fell into obscurity because it's tender skin did not transport over long distances well. It has recently reemerged on the culinary scene, after making its first appearance on the market in 75 years as a novelty squash. It has a creamy inner flesh that has a sweet, nutty flavor that some say shares a similarity to a sweet potato. It can be baked or steamed and eaten with the skin on., if you like!



Waltham Butternut

This Butternut squash variety is 1970 AAS winner bred in Waltham, Massachusetts. It is by far the most widely-grown butternut variety and considered a favorite because of its uniform growth and  its sweet taste. Each squash is about 4-5 lbs  with smooth, tan skin that is easily peeled with a potato peeler. The flesh is finely textured and dark orange. Enjoy it roasted, pureed into soups, or as an addition to your favorite casserole. It is sweet treat on a winter's day as well as a good source for fiber, vitamin C, manganese, magnesium, and potassium. It's an excellent source of vitamin A!