varieties
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.
A favorite everlasting
What says "Happy" better than a sunflower?
Hands down the most richly colored summer flowers!
Sugar baby Round fruits, 6-8" in diameter, averaging 8-10 lb. Ripe melons are almost black. Good flavor.
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.
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.
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.
Oregon Giant is distinguished for its sweet rich green fat wide pods that are good for stir fries, steaming, and eating out of hand.
Small perfectly formed Pak Choi with mint green stems and dark green oval leaves. Great for braising and stir-fry.
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.
Selected for earliness from Crosby’s Egyptian and introduced in 1911.
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.
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.
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.
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.
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.
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.
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.
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 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.
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."
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 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.
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.
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.
A high quality cucumber with deep dark green color around 8 to 9 inches long.
High yields of round, bright violet fruits.
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.
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
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 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.
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 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.
Huge, mild onions.
Yellow brown, small flat onion that has made the italian onion famous. Very unique in flavor with good storage.
A hardy non-bulbing scallion-like bunching onion.
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.
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.
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.
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.
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.
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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!
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.
Delicious early variety. Nothing like new potatoes and peas!
Wondeful waxy flesh - good for potato salads, homemade chips and french fries!
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.
Large winter pumpkin that run from 15-20 lbs. Very good taste that is great for pies, risotto and soups.
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.
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.
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.
A taste of spring! These petite and flavorful snap peas are wonderful to eat fresh or to freeze.
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.
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!
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.
Dark red-orange skin with moist, sweet, orange flesh.
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.
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!
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.
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.
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.
Medium-large, flattened globe fruits. Color is dusky pink with dark shoulders. Multilocular interior ranges from purple to brown to green.
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.
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.
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!
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.
A sweet starchy fall favorite.
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!
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!