varieties
Hands down the most richly colored summer flowers!
What says "Happy" better than a sunflower?
A favorite everlasting
Delicate cut flowers of pink, rose and white.
Sugar baby Round fruits, 6-8" in diameter, averaging 8-10 lb. Ripe melons are almost black. Good flavor.
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.
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.
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.
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 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!
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!
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.
Wondeful waxy flesh - good for potato salads, homemade chips and french fries!
Delicious early variety. Nothing like new potatoes and peas!
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.
Developed in the late nineteenth century in Connecticut, this heirloom variety has a deep orange color with a traditional carrot flavor and texture. It is higher in fiber content than the Nantes type carrots, with wonderful flavor and a resistance to cracks and splits. Many home cooks consider it a soup carrot, while the produce industry consider it a processing type industry due to its dense roots and ability to keep a good texture after cooking, canning or freezing.
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.
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.
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 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.
High yields of round, bright violet fruits.
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.
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.
Red Russian kale
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.
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 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.
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.
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!
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.