Amaranthus cruentus. Flower. 70 days. Oeschberg is an amazing deep purple-red amaranth that is darker than Love Lies Bleeding, but with an upright growth habit. Seed heads are very highly branched and hold their color longer than other varieties, making it great for flower arrangements. Plants are a bit short for an upright amaranth at…
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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…
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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…
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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…
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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…
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Beta vulgaris. Cylindrical Red. 60 days. A favorite beet variety of Elanor O’Brien of Persephone Farm in Lebanon, Oregon, one of the first certified organic farms in the state (since 1985!). We delight in recommendations from farmer seed stewards, especially for excellent varieties that have become hard to find, so when Elanor offered to grow…
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Beta vulgaris. Round Red. 60 days. Round, red roots with red leaf stems and green leaves. Vigorous and uniform with smooth skin and tall tops, Shiraz is a good choice for market growers and home gardeners alike. Not quite as sweet as Lutz Green Leaf, but still quite tasty. Young leaves make a great addition…
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Beta vulgaris. Round Golden. 55 days. Touchstone Gold beets are vibrant orange on the outside with a golden yellow interior and green leaves. Color holds well through cooking and doesn’t bleed or stain as with traditional red varieties. Flavor is delightfully sweet and not overly earthy. Touchstone Gold is an improved variety of gold beet…
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Brassica oleracea. 45-60 days. Our favorite variety of Chinese broccoli chosen from trials that included eight contestants. We like Blue Star’s moderately thick stems, incredible flavor, and easy-to-grow nature. Small plants send up stems up to 1″ thick, with small broccoli-like clusters on top. Due to the small stature, Gai Lan should be grown at…
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Brassica oleracea. 55 days. A heat-tolerant, small heading broccoli similar to broccolini. Where it really shines is not in its initial small head, but in the endless tasty side shoot production. The leaves are as delicious as the tender green heads and sweet stems. Unique to the world of broccoli varieties, Piracicaba’s small shoots and loose…
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Brassica oleracea. 210-240 days. Overwintering purple sprouting broccoli (PSB) is a very special treat for mild winter climate zones. Along with overwintering cauliflower, PSB is a superb food source during the hunger gap of March – April (at least for those of us whose winters do not usually drop below 15°F). With clusters of vibrant…
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Brassica oleracea. 50-70 days. With its sublime excellent blue-green color, Umpqua looks delicious even from a distance. The robust plants produce 6-8” heads, and have good side shoot production. Early to size up from spring planting yet resists premature bolting. Beautiful and stress tolerant, especially for an open pollinated variety. This spring and fall broccoli…
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Phaseolus vulgaris. Tan Speckled. 88 days. Let’s be honest, if we were stranded on a desert island and could only have one dry bean to grow and eat, it would be pinto beans. Pinto beans were perhaps the only dry bean either of us ever knew growing up in Southern California, where they are a…
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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…
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Phaseolus vulgaris. Tan Speckled. 90 days. Wonderful early, very high yielding dry bean. Pods are mottled with dark blue. Seeds resemble a pinto bean but with blue speckles instead of brown. Excellent tasting as a dry bean, somewhere between a kidney and pinto in flavor. Used in England as a snap bean, but we find…
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Phaseolus vulgaris. Red Speckled. 85 days. Cool weather tolerant, small bushes loaded with pods. Early Warwick produces stocky bushes that yield heavy with small round, dark-red mottled beans. Early enough to mature in England, where it is from. Also very reliable here in Oregon. It was usually the first dry bean we would bring to…
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Phaseolus vulgaris. Tan Speckled. 90 days. A favorite throughout the Northeast for baked beans and hearty winter soups. Used in the South as an alternative black-eyed pea. We frequently substitute Kenearly Yellow Eye for cannellini beans in our favorite recipe – kale and cannellinis. Beans hold their shape when cooked, or can be blended down…
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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…
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Phaseolus vulgaris. White. 95 days. When we grew dry beans for farmer’s markets our customers frequently asked us for cannellini beans and we know why: the pure white beans are delicious and creamy, yet hold their texture well when cooked. They pair amazingly well with our favorite vegetable, kale, and shine in minestrone, one of…
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Phaseolus vulgaris. Yellow Pods. 50 days. This delicate yellow wax bean is often the first to mature. Delicious buttery flavor, uniform size and shape for easy processing, and high yields make this a standout bush wax variety. Yellow pods can be picked when small as filet beans for extra tender texture. Plants grow well in…
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Phaseolus vulgaris. Green Pods. 55 days. As vegetable growers we used to be less than excited about filet beans until we found Cupidon. Not only is it the best filet bean we’ve found, it is one of the best beans, period. Delicious, aromatic sweet flavor. High yielding, light green, stringless, long, slender, French filet type…
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Phaseolus vulgaris. Green Pods. 60 days. Tender and tasty fancy green bush snap bean that holds quality late into the season. One of the sweetest and most delicious green beans, Grenoble always ranks at the top of the list in our flavor trials. Whereas most modern bush snap beans have a more determinant growth habit…
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Phaseolus vulgaris. Green Pods. 60 days. Dark green, round, stringless snap bean on upright plants. Labrador has good sweet flavor with a tender crunch. Uniform, 5½” long beans are good for processing. With a longer than average shelf life and continual harvest window, this variety is a great choice for market growers. Bred by Asgrow…
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Phaseolus vulgaris. Green Pods. 60 days. A reliable green early maturing snap bean with long round pods. Early high yields that hold up well once picked. Very tasty tender beans are great for direct market sales. Good for summer and autumn rotations and produces well in dry conditions. Marona has everything you need to be…
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Phaseolus vulgaris. Purple Pods. 55 days. Another masterpiece bred by Robert Lobitz! Produces beautiful medium-dark purple pods with great bean flavor. Similar to the variety Royal Burgundy with slightly shorter pods on more prolific and compact plants. Like Royal Burgundy, Robert’s Royalty is early maturing and cool weather tolerant, germinating better in cold soil than…
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Phaseolus vulgaris. Green Pods. 60 days. A classic dark green, bush snap bean with smooth, round 6-7” long pods. With its high yields and dependability, we recommend this bean as a market farm production variety. Excellent when eaten fresh, frozen, or canned. The pods hold well once picked so they make it to market in…
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Brassica oleracea. 75-90 days. Gorgeous, early, dark red cabbage with dense, compact heads. Good crunchy and juicy texture. Outer leaves have a lovely silver shimmer that seems to deter aphids, helping this variety to perform well even under high summer temperatures that typically stress out other Brassicas. A good selection for early and main season…
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Brassica oleracea. Green storage. 100 days. A late season green storage cabbage well-suited for fall production. Tender and sweet, great in fresh eating applications like coleslaw; also makes exceptional sauerkraut. Impressive lack of farty-smell when cooked! Heads are slightly oblong in shape. Dowinda Cabbage is best planted out in mid-July for harvest in November, when…
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Brassica oleracea. 160-210 days. January King certainly reigns supreme amongst winter cabbages. Beautiful purplish plants form light green winter savoy type heads with purple outer leaves. When growing for our winter CSA, we relied on this variety for its firm, semi-flat, well-filled, 3-5 lb heads from January into March. We sourced several strains with a…
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Brassica oleracea. 60 days. Our all-time favorite summer cabbage. Primax cabbage dependably produces firm, round, pale green heads that range in size from 2-4 lbs – just the right size for our kitchen. We also love it because it manages to be both crisp and tender at the same time, and it holds well in…
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Brassica oleracea. 120-180 days. Large, dark green heads have that classic savoy crinkled texture and sweeten up nicely after frost. We like to eat savoy cabbage stir-fried or simply braised in butter. The thicker outer leaves make great cabbage rolls. During our winter CSA days we became obsessed with cold hardy cabbage. After trialing dozens…
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Daucus carota. 55 days. An early improved Nantes type carrot. Unique orange color has almost pinkish undertones. Flavor is what really makes Coral a standout with its delicious sweetness and an aroma to match – perfect for snacking. Coreless, with better tip fill than most OP carrots. European variety introduced to the US by Fedco…
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