Our Variety

Fruit

Melon

Muskmelon Athena

Athena muskmelon is of the highest-quality, 5 to 6-lb fruits having outstanding flavor and aroma. Firm, salmon-colored flesh holds well after harvest.

Herbs

Parsley

Italian Flat Leaf Parsley

This herb enhance practically all European and Middle Eastern foods. Parsley leaves are the basis of green sauces from Italy and France to Germany and Argentina. Flat-leaf parsley has large, sturdy, serrated leaves with a pronounced flavor. It goes well with chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, and many other foods. The leaves are most commonly used, however, the stalks are good for adding flavor to stocks.

Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.

Basil

Aroma 2 F-1

A genovese style basil with a greater aroma and bolt resistance. Growing up to 14-22", it has a dark-green appearance with 3" leaves.

*Info from Seeds of Change

Plants

Watermelon

Watermelon Jade Star

Jade Star is a delicious super sweet, early maturing, small fruit bearing "icebox watermelon". An improved Sugar Baby type of watermelon with brighter, sweeter flesh and a better vine.

Vegetables

Collard Greens

Champion

These delicious greens are high in iron and Vitamins A and C. Their sweet flavor is heightened by fall frost.

Mesclun Mix

Gourmet Salad Blend

Green Beans

Wax Bean

The color of sunshine, cheery yellow wax beans are slender, long and uniform in shape but are marketed in various sizes. Varying from light yellow to deep yellow, this attractive wax bean has a thinner velvety skin and a subtler flavor than the common green bean. Yellow, wax, snap, green and string are words referred to beans picked while the pods are fleshy and soft and while the seeds are very tender.

Snap beans

Excellent fresh market bean

Scallions (Green Onion)

Ebenezer

Green onion

Celery

Celery Root Brilliant

Celery Root has a pungent celery-like flavor and is, in fact, a special variety of celery, developed by gardeners during the Renaissance. In recipes calling for cauliflower, fennel or cardoon, celery root makes an interesting and unexpected substitute if not a quantum improvement. Celery root loves to be a flavorful part of salads, soups, stuffing and fritters. Braise, sauté, steam, boil, roast, bake, puree or simply enjoy raw.

Big, round, solid roots. A refined celeriac variety. Medium-large roots are round and relatively smooth, with buff-colored skin. The foliage is dark green. Interiors are white and flavorful.

Summer Squash

Dark Star Zucchini

A dark green fruit that is smooth and spineless. Shows excellent vigor with its long harves period.

*Info from Seeds of Change

Winter Squash

Winter Squash Betternut

The exceptional butternut is the most widely grown winter squash. Versatile and diverse, squash has no rival in the kitchen when it comes to culinary flexability. Producing a delicious rich golden-yellow flesh with excellent texture, the classic butternut squash is one of the most popular varieties. Butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.

Acorn Squash

Acorn squash is a dark-green, deeply ribbed fruits that turn orange when stored. Moderately sweet, dry, fine-flavored squash.

Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

Buttercup

Buttercup squash has a dark green skin and is crowned with a blue-green "turban" at its blossom end. With bright orange flesh, it ranks just under kabocha as the sweetest squash. Creamy describes its texture. The buttercup is similar in shape to a turban squash but generally smaller and sweeter. Buttercup squashes average around three pounds.

Potato

White Sweet

Cream colored flesh and slightly sweet as compared to the original sweet potato.

Butte Russet

late season potato with a medium russet skin, with just the right mealiness to make for great baked, mashed, or fried potatoes.

Butte is higher in Vitamin C and protein than any other variety.

Island Sunshine

Late season

Yellow skin on yellow flesh

Russian Banana Fingerling

Late season

A slighlty longer and larger fingerling with yellow tan skin and yellow flesh

Red Cloud

Mid Season

A nice dry potate that works well for baking, boiling, and for exceptional mash potatoes.

Turnip

Turnip Purple Top White Globe

Selected strain of this traditional, Southern U.S. variety. Smooth, round roots, avg. 3-4" in diameter, are white below the soil line and bright purple above. Turnips are similar to radishes but are larger. Although both the root and leaves of a turnip can be eaten, the most popular portion to consume is the root.

Carrot

Tendersweet

Sweetest orange carrot out there. Best eaten raw.

Nelson

Sweet carroty Nantes-type stays tender and crisp under a variety of growing conditions. Smooth and uniform, 6-7" cylindrical blunt roots with deep orange color

Leek

Leeks Bandit

Actually quite beautiful and elegant for being closely related to garlic and onions, the leek's thick cylindrical white edible root gradually becomes a stalk with an attractive fan of dark green flat leaves. Not forming bulbs or producing cloves like their cousins, leeks develop an edible six to ten inch long round stem that can measure two inches in diameter. Offering an earthy distinct flavor, the texture is deliciously juicy. Leeks are considered to be the sweetest and gentlest members of the onion family. Bandit has beautiful, very dark blue-green, erect leaves and good uniformity. The shaft grows very thick with little bulbing.

Okra

Ethiopian slaves originally brought this vegetable to America's South. The green pods have a rigid skin and a tapered, oblong shape. When cooked, okra gives off a sticky juice that will thicken any liquid to which it is added. The flavor falls somewhere between that of eggplant and asparagus. Okra is a favorite ingredient in gumbo. We grow the most tender "spineless" pods you'll ever have!

Zucchini

Yellow Straightneck Squash

Yellow summer squash has been a favorite for over 150 years. This is a yellow-skinned, white-fleshed summer squash that is delicious lightly steamed, roasted or eaten raw.

Corn

Sweet Corn

Cross-pollination of yellow kernel varieties with white kernel varieties will result in production of bicolor corn. Truly a vegetable staple, how does one justly describe biting into a delicious hot buttered fresh ear of sweet bi-color corn? Juicy, plump, tender oh-so-sweet bright yellow kernels are packed tightly on the cob offering an unforgettable addicting flavor and creating a ravenous insatiable desire for wanting more.

Pepper: Bell or Sweet

Pepper Aristotle

Aristotle is a green to red blocky bell with a very heavy set, thick walls and extra-large fruit size. Offering a delicious vegetable flavor, raw red bell peppers deliver a delightful crunchy texture and a pleasant mildly sweet tang.

King of the North

New this year, a green pepper bred to be sweet and firm.

Pepper: Hot

Cayenne

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.

Jalape�o

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

Eggplant

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!

Swiss Chard

Swiss Chard 5 color

Beautiful to look at and delicious to eat, stunning rainbow Swiss chard not only offers a dazzling visual effect, it delivers a lighter flavor compared to regular chard. Rather far out and over the rainbow, the striking large green or bronze-green leaves have a chewy texture and a just-right taste. Actually like having two vegetables in one, the colorful pink, red, crimson, pink and white striped, bright gold, orange to pale orange, white, purple and mauve stalks are deliciously edible, too.

Kale

Kale Curled Winterbor

The plants are tall, growing up to 2-3 ft., with greater yield and better cold hardiness than competitive varieties. Additionally, it has a much higher percentage of well-curled, blue-green, ruffly leaves, and regrows vigorously for successive harvests.

Cabbage

Cabbage Red Dynasty

The round heads are medium to large and have excellent internal color. Tender and deliciously juicy in texture, the color of this cabbage has an affect on its slightly peppery flavor. The darker the red, the better the taste. Chefs prize it for adding vivid color to salads and cooked dishes.

Cabbage Blue Vantage

Blue Vantage Cabbage has solid round heads that are blue-green in color. Cabbage is a staple for adding flavor to salads, casseroles, soups and stews.

Brussels Sprouts

Brussels Sprouts Brilliant

Brussle sprouts are large, immature leaf buds, about one or two inches in diameter. They are gree, oval, and have tightly overlapped leaves (giving the appearance of small cabbages). Brilliant is an early variety of brussels sprouts that is uniform from top to bottom. Great for boiling, steaming, and roasting.

Broccoli

Broccoli Windsor

Neat, compact curds or beads as the head is sometimes known with the minimum of stem and the maximum of flavour.

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.

Broccoli Major

Rich deep green with a silvery to copper colored tint, broccoli releases a distinct green vegetable fragrance and offers a matching flavor. Crisp and crunchy when raw, cooked broccoli's texture is tenderly smooth. To enjoy broccoli's true flavor, serve simply. Enjoy as a hot vegetable or chilled.

Radish

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.

Radish Small Triclolor Easter Egg

Boasting attractive hues of pink, red, purple, violet and white, the flesh of the appropriately named Easter egg radish is pure white. This showy radish variety offers an excellent interior quality that remains firm, crisp and tender beyond their maturity. The flavor is mild yet snappy and the blend of striking colors makes a lovely salad presentation.

Lettuce

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!

Lettuce Red Fire

A terrific full-size red leaf all season. New Red Fire forms ruffled red leaves atop a bright green base. Similar to Red Sails but more appropriate for full-size leaf lettuce.

Coastal Star Romain

The large, heavy heads are similar to Parris Island but are darker green and more tolerant to heat. Suitable for marketing as full heads or romaine hearts. Good, sweet flavor.

Green Romain Winter Density

Unique, specialty bibb-romaine type.
Compact, extra-dark green heads, about 8" tall. Very tightly folded. Even the outer leaves take part in the head formation. Can be best described as a tall Buttercrunch. Good salad quality. Can be grown spring, summer, or fall, and is tolerant of frost. A unique, long-popular English lettuce, known in France as "Craquerelle du Midi" or "Craquante D’Avignon."

Green Grand Rapids Black Seeded Simpson

Earliest of all.
Quickly produces a large head of delicious, crinkly, juicy, light green leaves. These red leaf and green leaf lettuce varieties have loosely bunched curly leaves with crisp texture. Red leaf lettuce is characterized by green leaves with red-tinged edges.

Tomato

Tomato Slicer

Red vine-ripened large Fletcher tomatoes are beautiful, full-bodied and thin-skinned. The high sugar content of this awesome tomato offers an excellent rich flavor and produces a meaty firm texture. These superior tomatoes are never gassed to enhance their natural gorgeous red color.

Tomato Yellow Grape

Gorgeous! Yellow grape tomatoes are delightfully sweet tiny oval-shaped tomato treats. A tomato favorite of chefs, tomato fans and kids, too!
These brightly colored tomatoes dress up and flavor up mixed green salads with their good looks and great taste. Enjoy as a healthy snack. Ideal for appetizer trays. Toss in stir-fries or add to stews. Perfect for roasting whole. Briefly and gently sauté in olive oil and salt; roast at 400 degrees Fahrenheit for about twenty minutes for a super side dish. Mix red, green and yellow grape tomatoes for a lovely splash of delicious color. To store, keep and serve at room temperature for optimum flavor.