Showing 1–28 of 43 results
Cucumis melo. Armenian Slicing. 65 days. Light-green, ridged cucumber-like fruit are prolific with a mild flavor that is never bitter. Thin skin does not need to be peeled. Known commonly as Armenian cucumber in North America. Tortarello Abruzzese Bianco produces high yields and one-of-a-kind style. When sliced, ridges on the surface produce pretty cross sections…
Eruca sativa. 24 days baby, 40 days full. Big thick leaves with excellent flavor and very cold hardy. For those who like their arugula to have a little kick, Tuscan has a spicier flavor than common varieties such as Astro. Some plants have strap-like leaves, others are lobed. Seed Ambassador Kayla Preece collected this variety…
Ocimum basilicum. 65 days. A strain of Italian sweet basil that is more cool weather tolerant than other basil. As the name suggests, it is from the mountains of Northern Italy via the seed company Seeds Trust, formerly located in Montana. They report that Italian Mountain Sweet grows better than other basil varieties in Montana…
Ocimum basilicum. 60-70 days. A sweet Italian basil in the true Genovese style. Siracusa has a deep, sweet aroma that is oddly missing from some modern commercial basil. Bright green leaves are slightly smoother and less pointy than Italian Mountain Sweet. Flavor is delicious in pesto alla trapanese, aka Sicilian pesto, which uses almonds and…
Beta vulgaris. Round Pink/White Rings. 65 days. In our days as market growers, Chioggia beets were by far our customers’ favorite, and we loved them too. Dark pink on the outside, the inside features concentric rings of pink and white. The candy cane like appearance is as pretty as it is fun. But Chioggia charms…
Phaseolus vulgaris. Tan Speckled. 90 days. Beautiful, classic borlotti bean with an elongated shape. Borlotto del Valdarno beans are tan with maroon speckles and stripes. The color pattern is similar to some horticultural and cranberry beans. Delicious delicate flavor perfectly suited to pasta e fagioli (aka, pasta fasul / fazool), the classic Italian pasta and…
Phaseolus vulgaris. Rosy Speckled. 90 days. Very productive and early bean. Beautiful rosy red, oblong beans with dark stripes and speckles. Said by growers in Italy to have a rich delicious flavor, pairing well with other strong flavors such as garlic, sage and rich fruity olive oil. We agree and love to use it as…
Phaseolus vulgaris. Speckled Pods. 55 days. Marvel of Piedmont is a richly flavored, bush Romano type bean. Flat pale green pods are streaked with purple which fades with cooking. Tasty and productive, resembles Dragon Tongue beans but with lighter colored pods that are slightly less speckled. An Italian bean hailing from the Piedmont region in…
Beta vulgaris. 30 days baby, 50 full. Traditional Tuscan-type, green leaf chard often simply called Bietola. The sweetest chard we have ever tried. Young leaves have little to no oxalic acid flavor at all. Older leaves have more standard chard flavor, yet are still uniquely mild and tasty. Leaves tend to be smaller with thinner…
Grumolo Rosso is cold hardy and beautiful. Forms a delicious rosette in winter through spring that is so pretty it could be used as a boutonniere.
Cichorium intybus. Sugarloaf type. 80 days. Tall, green romaine-like “loafs” are sweet and crunchy. Usually hardy here in the Pacific Northwest all winter long, although temperatures below 20°F may damage heads. The Borca selection has had much better consistency and hardiness for us in our trials than other strains of sugarloaf. It became a staple…
Cichorium intybus. Rosette type. 35 days leaf; 60 head. Trieste Sweet is a cut-and-come-again chicory that is usually broadcast sown, and harvested at baby leaf stage for use in salad mixes. Known for regrowth after harvest. Young leaves are smooth with round tips, thin stems that have almost no ribbing, and a mild sweet flavor…
Cichorium intybus. Loose heading type. 70 days. Chicories are becoming more popular in the Pacific Northwest with castelfranco and sugarloaf leading the charge. Why? Because they’re delicious! Variegata di Castelfranco is a big heading chicory with lots of bright colors, mostly green with red speckles. If planted in July or early August, it will head…
Valerianella locusta. 45 days. Winter hardy, yet tender and mild flavored salad green that has a nice subtle hint of nuttiness with a floral perfume. Plants form a small rosette of strap-shaped, light-green, 4″ leaves. Usually grown autumn through spring, the very hardy plants easily overwinter in our field. Piedmont is a large seeded, larger…
Lagenaria siceraria. Light Green. 65-75 days. The original zucchini grown for thousands of years in Europe, these pale green gourds are best eaten before they reach 12″ long. With their white flesh and very mild flavor they are versatile in the kitchen and can be used in any dish that calls for summer squash. The…
Cichorium endivia. 55-65 days. The unique, fine, pointy leaves of Capellina set it apart from other frisée endives. Large mounds of frilly pointy craziness. Much hardier than other frisée 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. 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…
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…
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.
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…
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…
Cucumis melo. 80 days. A highly fragrant and delicious Italian cantaloupe variety originally from Sicily. Fruit grow to about 6-8″ across, weighing 2-4 lbs. Beautifully netted, slightly ridged, with bright orange flesh (arancino means ‘orange’ in Italian). Relatively firm texture, ease of identifying ripeness, great color and size make this melon very well suited to…
Hardneck Porcelain type Music garlic has become the porcelain type garlic for other varieties to live up to. It consistently produces high yields of large, pure white bulbs with 6-8 pungent cloves per bulb. Extra large clove size makes it quick to process in the kitchen and also an excellent garlic variety for roasting whole. …
Allium cepa. Yellow Storage. 110 days. Long Day. Gorgeous, golden cipollini type onion originating in Italy with a classic flat / disc shape. More mild in flavor than our other yellow storage onions. Bulbs range from 2-3” across; smaller bulbs are nice, dense and good for pickling. Definitely a delicious all-purpose onion. Surprised us with…
Allium cepa. Red. 120 days. Long Day. These beautiful, dark red Italian onions can get very large and still maintain good storage quality through February. Classic flattened cipollini shape. White and red layered flesh is very pungent. Strong necks are good for braiding. Studies conducted at the University of Perugia’s Department of Pharmaceutical Sciences showed…
Phaseolus vulgaris. Rosy Speckled. 90 days. Slender pods with rosy-red speckled seeds that are good in soups and pasta e fagioli. Highly productive tall climber. Very beautiful and tasty heirloom originally from Tuscany. We have been growing it for over 10 years and with each harvest we fall in love all over again because it’s…
Phaseolus vulgaris. Flat Green Pods, Rose Seeds. 65 days fresh, 95 days dry. Pole Romano type bean with a slight curve to the pod. Large, 7-8″ flat beans are stringless and extremely tasty – Scalzo Italian is one of the best snap beans we have ever tasted. Plump, rose-colored seeds make it functional as a…
Phaseolus vulgaris. Flat Green Pods. 60 days. If you are tired of waiting for your pole beans to mature but still wish to grow pole beans because of their season-long production and excellent flavor, look no further. This is a great productive and early green bean with long, flat Romano type pods and large, white…
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