Showing 129–160 of 525 results
Cichorium endivia. 55-65 days. The unique, fine, pointy leaves of Capellina set it apart from other frisĂ©e endives. Large mounds of frilly pointy craziness. Much hardier than other frisĂ©e types. Good flavor raw for salad mixes. Best as a spring, fall or winter harvest as it may get tip burn in the summer heat. All…
Cichorium endivia. 60-70 days. Large-headed, triple cut frisĂ©e. While endive is sweetest in winter, this is the best frisĂ©e we offer for summer production making FrisĂ©e de Meaux good for harvest summer through winter. Big, self-blanching hearts are delicious in salad and much more frost tolerant than lettuce. It is always nice to add a…
Cichorium endivia. 60-70 days. A vigorous Italian endive with large heads. The leaves are long with frilly edges and great flavor. Thick, crunchy, and juicy leaf stem and midribs is what Pancalieri a Costa Bianca is about. We find it performs great in the summer heat but it’s not nearly as sweet. Cold hardy heads…
Dysphania ambrosioides. 60-70 days. Pungent leafy herb used in many Mexican recipes, especially good when combined with beans or soups. Oaxaca Red Epazote is a special red leaf variation of the often green-leafed plant. Perhaps most famous for its anti-flatulence properties when used in the preparation of dry beans, Epazote offers culinary benefits as well…
Cichorium endivia. 60-70 days. Super hardy Italian escarole for winter and spring production. Ascolana produces beautiful dark-green heads with curly edged leaves that are perfect for salad mix. Similar leaf shape to Schiana but not as wide and wavy as Diva escarole. Ascolana has the ability to obtain a very large size and keeps very…
Cichorium endivia. 55-65 days. Sweet dandelion greens! Cardoncella Barese is a variety distinct from other escaroles, as leaves are long and serrated like a giant dandelion green. Tall leaves can reach 18″ long. When we were market farmers, we offered them by the bunch as ‘sweet dandelion greens’ with rave reviews from our CSA members….
Cichorium endivia. 70 days. Impressive, vigorous, and uniform, this escarole is great in spring and autumn. Firm, crunchy, juicy and sweet with a light nutty bitterness unique to escarole. Cornet type escaroles truly shine in late fall through early winter. When sown in late summer, Cornet de la Loire will head up and make a…
Cichorium endivia. 70 days. Broad-leafed Batavian type endive. Large, loose, green heads are a delicious addition to salad and also good braised or sautĂ©ed. Mild even in summer heat, its flavor develops to perfection in the late summer or autumn once nighttime temperatures cool. Diva’s broad leaves are sugary sweet with a tiny hint of…
Oenothera biennis. Biennial. Produces 2″ yellow, sweetly fragrant flowers on 3-5′ tall central stalks from June to September in second year. Leaves and roots are edible, with a peppery taste. Flowers are edible and sweet, may be added to salads or used as a garnish, and are attractive to pollinators. Roots, bark, and seedpods are…
Vicia faba. The legendary fava! The biggest fava bean seed we have ever seen and the taste is delicious. The giant plants yield heavily with pods containing four big green seeds each. The young leaves and shoots also make a delicious salad green. Nearly lost forever, or at least from commerce, this fava bean is…
Vicia faba. Mostly large seeds of many colors ranging from tan, yellow, purple, lavender-tan to almost black. High culinary value and adaptive resilience — hangs tough in our winters when other fava varieties wither in the cold. Big plants form many tillers. Young leaves and shoots also make a tasty salad green. Beans can be…
Vicia faba. Small seeded favas are usually relegated to cover crop status, but Sweet Lorane was selected to have good, sweet flavor, so it’s an excellent choice for a dual-purpose crop to feed both the soil and the gardener. The flavor is excellent and is especially delicious in fava hummus. Usually sown in autumn for…
Foeniculum vulgare. 75 days. A superior bulbing/Florence fennel that placed very high out of 14 fennel varieties in the 2015 Northern Organic Vegetable Improvement Collaborative (NOVIC) taste tests. Bulbs mature in about 75 days from spring sowing but can also be summer planted for fall harvest. Bulbs hold in the field for weeks – they…
Foeniculum vulgare. 80 days. Another stellar bulbing/Florence fennel with an excellent sweet anise-like flavor that mellows with cooking. In organic farm trials throughout western Oregon, Selma Fino is usually the sweetest tasting. Takes about 80 days to form full-sized bulbs, however it can be harvested sooner at a smaller size. Very white bulbs are fairly…
Tanacetum parthenium. 60-70 days. Perennial in zones 5-10. This short lived perennial medicinal herb produces shrubby plants that grow to 3’ with small, non-double white flowers with a yellow center. Plants are highly fragrant with bitter aromatics that are not universally appreciated and in fact repel some insects. For this reason, it is sometimes planted…
Tanacetum parthenium. 60 days. Perennial in zones 5-10. Clusters of double, ½” daisy-like flowers with yellow centers form on each stem and make an excellent filler for arrangements or a nice bouquet all on their own. Plants grow to 2′ high and are very productive. Also dries well for use as an everlasting. Very easy…
Linum usitatissimum. 100 days. Pretty, dark blue flowers are followed by beautiful, golden-yellow seeds with very high oil content. A little late to mature, but higher oil content is worth the wait. Golden flax has a delicious flavor that is milder than brown flax types. Foster flax is named for Foster County, North Dakota. It…
Linum usitatissimum. A fairly tall flax at about 3′ that is good for fiber production. The brown seeds are noteworthy for their high alpha-linolenic acid (an Omega-3 fatty acid) content, as tested by the Irish Seed Savers Association. Eighteen varieties were tested with polyunsaturated fat percentages between 28-75%, and Sussex had the highest. Many Western…
Zea mays. Flint. 85 days. This has become the corn of legends. Perfect for our taste buds and Pacific Northwest climate, it is difficult to describe without sounding overzealous. Not only does this variety produce the tastiest polenta and cornmeal we have ever tried, but it was bred just across the valley from us by…
Zea mays. Flour/Parching. 85-90 days. The stunning lavender-purple kernels of Purple Mountains Corn are held on 7-9” long, mostly 8 row cobs. Short 4-5′ plants are very early to mature and are surprisingly high yielding for such small plants. We have selected this corn for several seasons after crossing some Mandan Parching Lavender corn into…
Zea mays. Flour/Parching. 85 days. A beautiful flour corn bred by Carol Deppe, author of some of the best books on plant breeding, and breeder of many of our favorite varieties – including Candystick Delicata, Goldini 2 Zucchini, and Cascade Ruby Gold Flint Corn. Starburst Manna Parching corn produces about 50% single color ears in…
Digitalis purpurea. Biennial / Perennial in zones 4-9. Beautiful spires of bell-shaped flowers that range in color from white to pink and bloom in their second year. Bigger flowers with more bold colors than the wild foxglove that is established throughout the Pacific Northwest. Blooms in early June for us. Flower spires grow to 6′…
Digitalis x fulva. Perennial to zone 4. Stunning pink-peach bell shaped blossoms form on 2-4′ tall spikes that bloom for weeks and make a great cut flower. Hummingbirds and pollinators love the flowers. Strawberry foxglove is the result of an interspecific cross made almost 200 years ago and is not invasive like the wild types…
Allium oschaninii. 270 days (fall planted from bulbs as pictured). We fell in love with the French Grey Shallot when we grew them to add diversity to our winter CSA share. They instantly became one of our favorite Alliums in the kitchen, as they have a very fine flavor that adds a lovely touch to…
Cicer arietinum. Black. Garbanzo beans are also known as chickpeas or ceci in Italian. This Sicilian variation, ceci neri, is similar to the more common Black Kaboulli garbanzo. Germinates easily in cool soil. Large, bushy plants produce well and are ready to harvest before the rains in autumn. Flavor is similar to the tan types…
Cicer arietinum. Tan. This chickpea is from LeĂłn, an autonomous community in north-western Spain, where chickpeas have been a staple food since Roman times. Pico Pardal is small seeded with a pronounced beak. It is aptly named; Pico Pardal translates as “Sparrow Beak.” Creamy consistency, thin skin, cooks up fast and bakes well. If given…
Allium altaicum. Green Onion/Scallion. 65 days. Perennial to zone 5. The Altai Onion of Siberia is the fabled possible ancestor of Allium fistulosum, the scallion/green onion/bunching onions we all know and love. Rich, spicy flavor and heavy duty winter hardiness make Altai Onion an excellent perennial vegetable. Seemingly a cultivated selection from the wild type,…
Allium fistulosum. Green Onion / Scallion. 65 days. A unique bunching onion from Thailand. Ton Hom Nuan green onion surprised us in its ability to produce tons of small green onions that are perfect for soups, stir frying, and sprinkling into salads. Unlike many Japanese negi type bunching onions, Ton Hom Nuan tend to hold…
Allium fistulosum. Green Onion / Scallion. 60 days. Andrew’s favorite green onion! Dependably produces beautiful bunches of green onions. Upright growth with no flopping, vigorous and easy to clean. So perfect that you don’t even need to cut the tops off. Bright green leaves and white bottoms are tall yet stocky. We have been selecting…
Physalis pubescens. This is one of our favorite things to snack on while walking through the garden. Little, golden, husked fruit look like tiny tomatillos but have a deliciously fruity tropical flavor. Some compare them to peaches, others to pineapple. We have been told that you can make a delicious preserve out of them. We…
Hardneck Porcelain type Hadrut garlic is a classic porcelain type hardneck in most traits: It has a bright spicy raw flavor that mellows to become mild and earthy when roasted, with 4-6 large pungent cloves per bulb that are easy to peel and very juicy near harvest. As with most porcelain garlic varieties, Hadrut is…
Heliopsis helianthoides var. scabra. Perennial in zones 3-9. Fiery yellow 2-3″ daisy-like flowers with red centers sit atop dark purple foliage. When planted in blocks, Burning Hearts creates a sizable and beautiful seasonal hedge that dies back in the winter. A reliable perennial that grows to 4.5′ tall and 18″ wide. Pollinators, butterflies, and other…
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