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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…
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 our friend Carol Deppe in Corvallis, Oregon. An 8-12 row flint corn related to Abenaki and Byron flint. It brings the best traits from both combining the general awesomeness of Abenaki minus the pale yellow ears, and from Byron, the wonderful gold-orange color and excellent husk coverage. Ears are smaller than Abenaki. Throw in some more genius selection by Carol and you get a flint corn that makes bright gold polenta with pretty red flecks that quickly became a hot seller. Each plant will produce one of many options of single color ears ranging from bright-yellow, maple-gold, red-orange to deepest red. Separate out the colors for cooking and get a range of delicious and distinct flavors from one crop. Find out more in Carol’s book, The Resilient Gardner.
Zea mays. Flint. 70-80 days. The earliest dry corn we have ever grown. Reliable and delicious, although not high yielding. We consider it our fail safe insurance corn crop for cold years when late spring rains prevent planting and/or early fall rains set in. Very short plants have one or two small, slender ears of…
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…
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 León, 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 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 5-8 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…
Marrubium vulgare. Perennial in zones 3-9. An attractive shrub with small, grey-green leaves that are covered in small white hairs, creating a fuzzy appearance. Tea can be made from the leaves and it is a favorite remedy for coughs (though it’s quite bitter so add honey). Horehound has long been noted for its medicinal qualities…
Capsicum annuum. Very Hot. 90 days. In 2003 we had our first experience working on a farm in Willow Creek, California. That year Andrew saved his first seeds, too: an heirloom tomato, and a Thai pepper. Now, 17 years later, the legacy of that first saved seed lives on in the Adaptive Early Thai pepper….
Capsicum baccatum. Medium Hot. 90 days. Thin-walled hot pepper great for drying and grinding into powder, and also good eaten fresh or made into hot sauce. Aji Colorado produces 2-3” long bright red fruit that are hotter than a Jalapeño but not quite as hot as a Cayenne and the heat dissipates quickly. Sweet fruity…
Capsicum baccatum. Very Hot. 90 days. One of the few varieties of peppers that is said to be more flavorful when under-ripe than when fully mature. 3-4” long fruit are a unique light-yellow-green when under-ripe and have a flavor somewhat reminiscent of a very spicy grapefruit. Since fruit is harvested immature, the plant will continue…
Capsicum baccatum. Hot. 65 days green, 80 days red. A very rare, northern adapted C. baccatum species of hot pepper. 3″ long, waxy-yellow fruit ripen to a classic orange-red. Aji Marchant is usually harvested under-ripe when still green/yellow and used for pickling. The immature peppers are especially flavorful with a unique earthy-citrus bite that is…
Capsicum annuum. Hot. 95 days. Chilhuacle Negro is a dark chocolate brown hot pepper with rich spicy flesh that is a key ingredient in the classic mole negro from Oaxaca, Mexico. When ripe, the medium small-sized, tapered bell shaped fruit are deep purple inside. With very thin walls, they dry rather easily. Fruit are similar…
Capsicum annuum. Mild/Medium Hot. 75 days. Yellow-lime colored peppers ripen to orange then dark red. The mildest of all of our hot peppers, but still pretty hot. 50% – 80% larger than typical Hungarian Hot Wax peppers. Extremely productive, even in cool, outdoor conditions and keeps very well once picked. When green, the flavor is…
Milder than the variety Korean, but still has a bit of heat, enough to give a recipe a light kick. Shiny, light-green peppers ripen to a bright red. After the fruit begin to dry a bit, they turn a much deeper, darker red.
Tired of making kimchi too spicy by accidentally putting in one too many Thai peppers? Korean hot pepper is here to save the day and make the best authentic kimchi. Peppers of this type are traditionally used to make a spicy Korean gochugaru.
Capsicum annuum. Medium Hot. 65 days green, 80 days red. This Korean type pepper is intermediate in size, shape, and heat level when compared to the smaller, hotter Korean, and the larger, milder Hong Gochu Large. After ripening to a classic red color, fruit dry down to a deep, dark, mysteriously translucent red. Possibly one…
Capsicum chinense. Hottest. 90-100 days. Limón Lightning is the same species as habanero peppers and is the hottest pepper we offer. Bright, bold yellow peppers ripen early enough for outdoor cultivation at our location in Oregon. Short plants produce high yields of slender peppers that average 2 ½” long by ¾” wide. Limón Lightning brings…
Capsicum annuum. Hot. 70 days green, 90 red. Plump, productive, early, and spicy Jalapeño. Fun, slightly rounded shaped, 3 – 3 1/2″ long fruit are perfect for stuffing and roasting. Plants produce a concentrated set of thick-walled fruit and most fruit turn red before frost. We love the green fruit for salsa, escabeche, and especially…
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