Adaptive Seeds

Market Farm Varieties

Showing 1–32 of 220 results

  • Oeschberg Amaranth

    Amaranth, Oeschberg (Organic)

    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 4′ tall, which is great in the garden as they won’t shade out everything else. Leaves and seeds are edible. Leaves are good for a heat resistant salad green when young, red color develops early. May self-seed. Flowering amaranths can be succession-sown until the end of July for late-season flower production.

  • Tuscan Arugula

    Arugula, Tuscan (Organic)

    5 out of 5
    Eruca sativa.

    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 from Agricultori Custodi, a seed preservation group in Tuscany, Italy.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • California Giants Aster

    Aster, Giants of California (Organic)

    Callistephus chinensis. 90 days.

    Intense pom-poms of double, daisy-like flowers in bright and light pink, lavender, and white, providing a different palette than other flower mixes we offer. The color is so vivid on these it looks like someone turned the pastel saturation all the way up on grandma’s old TV. Flowers hold a long time both on and off the plant; long slender stems are good for cutting. Blooms to 4” across on plants that grow to 3′ tall. Annual.

  • Barley, Lawina Hulless (Organic)

    Barley, Lawina Hulless (Organic)

    Hordeum vulgare.

    This tasty hulless barley performed well for us from spring sowings. Short plants produce 2-rowed heads that thresh easily but don’t shatter. Hulless barley is a good bioregionally appropriate substitute for rice, as it produces well, is easy to process, and cooks up into a tasty, wholesome whole grain. Lawina was our golden barley variety of choice when we produced grain for market. We obtained this variety from the breeder, Karl-Josef Müller, on our first Seed Ambassadors trip to Germany.

  • Barley, Purple Hulless Improved

    Barley, Purple Hulless Improved

    Hordeum vulgare.

    Great in soups, whole grain salads, or try as an alternate in risotto. This variety is hulless, meaning that the hull falls off naturally during harvest ensuring the bran and germ remain. This results in whole grain edible barley. We recommend lightly toasting in a dry pan until barley begins to pop or smell like toast. Then cook like brown rice. The result is a fairly firm texture when cooked with a delightful rich nutty flavor. This variety is 6 row, and is less prone to lodging than Tibetan and other Purple Hulless barleys, which it may have been selected from. Best sown in spring.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Basil, Italian Mountain Sweet (Organic)

    Basil, Italian Mountain Sweet (Organic)

    Ocimum basilicum.

    A strain of Italian sweet basil that is more cool weather resistant than other basil. From the mountains of Northern Italy via the seed company Seeds Trust, formally located in Montana. They report that it grows better than other basil in Montana and we find it to be a great producer outdoors in Oregon as well. The sweet rich flavor is similar to other Genovese types of basil and it is perfect for pesto and Caprese salad. Slow to bolt but not too slow to make seed. Prolific flowers that the bees go crazy over.

  • Chioggia Beet

    Beet, Chioggia (Organic)

    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 the palate, too – much sweeter than red beets, with less of the “earthy” flavor that turns some people off from this nutritious root vegetable. Winter Chioggia beets are just about as sweet as candy. Plus, they don’t bleed as much as red beets when cooked, although the striping does fade away. Very good simply roasted with a little olive oil and salt. Green leaves. Heirloom originally from Chioggia, Italy, that has been in the US since the 1860s.

    Seed produced by Alan Adesse in Junction City, Oregon.

  • Beet, Shiraz

    Beet, Shiraz (Organic)

    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 to salad mix. Bred through a farmer and breeder collaboration with the Organic Seed Alliance, it was selected in organic growing conditions primarily for resistance to rhizoctonia dry rot (the most common cause of Ugly Beet Syndrome). For the full story check out:

    Seed produced by Deep Harvest Farm on Whidbey Island, Washington.

  • piracicaba broccoli

    Broccoli, Piracicaba

    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 florets make it seem like it could be the primordial ancestor of modern supermarket hybrid broccoli. Though originally from subtropical Brazil, we have found that it thrives in our temperate environment and tolerates some frost. Vegetable farmer Carolina Lees of Corvus Landing Farm located on the coast of Oregon, says that Piracicaba is one of her favorite crops for her cool summers, and her farmer’s market customers love it, too. Originally bred by the University of Piracicaba in Brazil.

    Seed produced by Corvus Landing Farm in Neskowin, Oregon.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Broccoli, Umpqua

    Broccoli, Umpqua (Organic)

    Brassica oleracea. 50-70 days.

    Excellent blue-green color. 6-8” heads, good side shoot production. Early to size up from spring planting yet resists premature bolting. Beautiful and stress tolerant, especially for an OP. This spring and fall broccoli was bred by Tim Peters of Peters Seed and Research.

    Seed produced by Uprising Organics in Acme, Washington.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • titus cannellini bean

    Bush Dry Bean, Titus Cannellini (Organic)

    Phaseolus vulgaris. White. 95 days.

    Customers at market 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 totem vegetable, kale, and shine in minestrone, Sarah’s favorite soup. We had tried growing a few varieties but had always found them too late maturing for our needs. Enter Tom Titus, biologist, friend of The Seed Ambassadors Project, seed saver, and author of Blackberries in July. Tom brought seeds from the cannellini bean his mother had been growing for 30 years in our area to a seed swap we attended, and after growing them out we realized this was what we had been waiting for. One of the best things about this bean is that it doesn’t shatter during harvest. Many heritage bean varieties drop beans on the ground before all the pods ripen, but the Titus Cannellini beans stay in the pod until harvest, perhaps making them the best variety we offer for market growers.

  • Bush Snap Bean, Buerre de Rocquencourt (Organic)

    Bush Snap Bean, Beurre de Rocquencourt (Organic)

    5 out of 5
    Phaseolus vulgaris. Yellow Pods. 50 days.

    This delicate yellow wax bean was the first to mature for us in 2014. 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 fillet beans for an extra tender texture. Plants grow well in cold and wet growing conditions in the beginning of the season, so they are well adapted to northern climates. According to Mother Earth News, “The variety takes its name from Rocquencourt, a town near Versailles. In the 19th and early 20th centuries Rocquencourt was famous for its fine vegetables, so the name carried the connotation of high quality. The bean evolved locally through selection and became fully recognized as a commercial variety in the 1930s.” Thanks for the intel Mother Earth News!

  • Bush Snap Bean, Cupidon (Organic)

    Bush Snap Bean, Cupidon (Organic)

    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 have found, but it is one of the best beans period. Delicious aromatic sweet flavor. High yielding, light green, stringless, long, slender, French filet type pods. Plants can get 2′ tall if irrigated and fertilized, while yielding lots of pods over a long season. Our favorite trait of Cupidon is that the pods are tasty even when they are very large. A good variety for market growers and gardeners, because the fruit are held high on the plant for easy harvest. Resistant to Common Bean Mosaic Virus 1. We received our original seed from the wonderful folks at Real Seeds in Wales.

  • Bush Snap Bean, Hildora (Organic)

    Bush Snap Bean, Hildora (Organic)

    Phaseolus vulgaris. Yellow Pods. 60 days.

    Another one of those tasty wax beans that just seem to thrive in our climate. A deep yellow productive wax bean bred in Germany by the seed company Hild. Great for fresh market producers and gardeners alike. The medium-long pods are sweet and crunchy with mid-to-early maturity for a bush bean. High resistance to bean common mosaic virus. Our original seed came from a 2006 seed swap in England.

  • Bush Snap Bean, Labrador (Organic)

    Bush Snap Bean, Labrador (Organic)

    Phaseolus vulgaris. Green Pods. 58 days.

    Dark green, round, stringless snap bean on upright dwarf plants. Uniform 5 ½” beans are good for processing. With a longer than average shelf life, this variety is a great choice for market growers. Long continual harvest window for a bush type. Bred by Asgrow in 1984, this high quality commercial snap bean has been nearly dropped from the seed trade. The PVP expired in 2004 and it’s now in the public domain. Resistant to anthracnose and bean common mosaic virus. Given to us during our 2006 Seed Ambassadors trip by Christina Henatsch, a seed grower and breeder for Bingenheimer, a German biodynamic seed company.

  • Bush Snap Bean, Marona (Organic)

    Bush Snap Bean, Marona (Organic)

    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 a go-to market farm production variety, also perfect for gardeners who want buckets of beans. Resistant to bean common mosaic virus. We found this variety in Germany at Bingenheimer Saatgut, a biodynamic seed company.

  • Robert's Royalty Beans

    Bush Snap Bean, Robert’s Royalty (Organic)

    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 most other beans.

  • Bush Snap Bean, Wachs Beste von Allen

    Bush Snap Bean, Wachs Beste von Allen (Organic)

    Phaseolus vulgaris. Yellow Pods. 60 days.

    Productive German yellow wax bean. 5 ½” long yellow pods. Like most wax beans, this variety also has a mild delicious flavor with an excellent tenderness. White seeds have a small black shield figure, similar to a soldier bean. Formerly a popular commercial variety in Europe that was dropped from the European Union Common Catalog in 2000. Hopefully as the EU seed laws change to support biodiversity, this variety will once again become available to farmers and gardeners there. Some sources say it was released in 1942 in Europe while others say it is an old time American bean with the name, “Best of All.”

  • Wade Bush Snap Bean

    Bush Snap Bean, Wade (Organic)

    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 good condition. A near predecessor of Provider, with which it shares many positive traits such as good cold soil emergence and cool weather tolerance. Developed in 1952 by Dr. B. L. Wade of the USDA Southeastern Vegetable Breeding Laboratory in Charleston, South Carolina. It was noted for being more prolific than Tendergreen, one of the first widely planted stringless beans, which it was bred to surpass. Resistant to bean common mosaic virus and was an All-American Selections winner in 1952. Long unavailable commercially in the US. We found this variety at Bingenheimer Saatgut in Germany.

  • Cabbage, January King (Organic)

    Cabbage, January King (Organic)

    Brassica oleracea. 160-210 days.

    January King certainly reigns supreme amongst open pollinated winter cabbages. Beautiful purple-ish 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 lot of variability between sources but found a clear winner in the West Coast Seeds selection which overwintered under row cover and a good covering of snow, and survived our 5ºF lows in December 2013. We also preferred its vigor, uniformity, shape and color over other strains. Plant out in early July for fantastic cabbage all winter long (through zone 7); William Woys Weaver, located in Pennsylvania, says he sows in January for early summer harvest.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Primax Cabbage

    Cabbage, Primax (Organic)

    Brassica oleracea. 60 days.

    Our all-time favorite summer cabbage! Primax 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 the field. This variety is an old standby but has become hard to find in recent years as the seed industry has transitioned towards hybrids. We thank our friend and mentor John Navazio for supplying some of our seed stock for this grow-out!

    Seed produced by Deep Harvest Farm on Whidbey Island, Washington.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Carrot Hilmar Nantes

    Carrot, Hilmar/Nantaise 2 (Organic)

    Daucus carota. 60 days.

    This carrot is an excellent open pollinated competitor for the hybrids. Delightful, juicy crunch and sweet mild flavor make it great for fresh eating. Very uniform for an OP, bright orange color and good tip fill makes for attractive carrot bunches at market. Good for spring through autumn production. Not a winter storage type, but they will keep for months in the refrigerator or root cellar. Another slam dunk variety from German seed company Hild.

    Seed produced by Deep Harvest Farm on Whidbey Island, Washington.


  • Carrot, Red Core Chantenay

    Carrot, Red Core Chantenay (Organic)

    Daucus carota. 70 days.

    The ultimate carrot for winter cultivation and storage. Wide shoulders, dense fresh, and solid carrot flavor make it a preferred variety for processing and great for bulk and/or wholesale as the poundage adds up quickly. Grows well in heavy soil, strong tops and wedge shape make for easy harvest. This variety still wins taste tests over all the fancy hybrids out there, but don’t expect the sugary watery-ness of Nantes type carrots (which do have their place, don’t get me wrong); instead the complex carrot flavor and crisp texture will have you wax poetic: “Once upon a toothsome day, I ate a Red Core Chantenay.” Crunch!

    Seed produced by Deep Harvest Farm on Whidbey Island, Washington.


  • Cauliflower, Purple Cape

    Cauliflower, Purple Cape (Organic)

    5 out of 5
    Brassica oleracea. 200 days.

    This overwintering purple cauliflower is another great crop for the hunger gap of late spring. When sown in July, it produces deep purple heads the following February-March. Produces much larger heads and more food than overwintering purple sprouting broccoli, and we are so happy to be able to offer it! Delicious and beautiful. Hardy to zone 7, this extreme selection (5% survivors) made it through lows of 2ºF in December 2013 and had further selection in the 2016 growing season. A staple of the Pitchfork & Crow winter CSA, Purple Cape seed has become hard to find in recent years.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

    As required by the Oregon Department of Agriculture & the Washington Crucifer Quarantine, all Brassica family seed lots have been tested & found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Tellus Celeriac

    Celeriac, Tellus (Organic)

    Apium graveolens. 110 days.

    A great old-fashioned celeriac from England. These big vigorous roots are a little darker inside and out, and the leaf stalks have a reddish color. A really delicious heritage variety. Winter hardy down to about 25°F. Most modern celeriac has been bred to have a bright white interior, which is better for looks. Unfortunately, the volatile compounds that give off such a delightful flavor also stain brown when cut. Tellus has a true celeriac flavor because it has not had the flavor bred out of it. We sourced it originally from the Heritage Seed Library in England.

  • Ventura Celery

    Celery, Ventura (Organic)

    Apium graveolens. 80-100 days.

    The classic American celery! An improved Tall Utah type, Ventura celery is named after the town Andrew grew up in. When he was a kid riding his bike around Ventura, California, he saw many fields of celery growing interspersed with strawberry fields and lemon orchards. Once one of the most common workhorse celery varieties, Ventura has recently become less common and has undeservedly been eclipsed by proprietary celery varieties. Ventura is productive and perfect for market farms and gardens alike. It has great sweet flavor with that delicious celery crunch. We find celery tastes better when grown organically, giving it more of that celery zing – especially when given lots of fertility and water. Good fusarium and bolt resistance.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

  • Chard, Joy Larkcom's Midnight

    Chard, Joy’s Midnight (Organic)

    Beta vulgaris. 30 days baby, 60 full.

    Most plants have leaves that are incredibly deep dark burgundy, we have been selecting for dark leaves with almost luminescent yellow-orange midribs. Classic chard flavor, good tolerance to cold and wet conditions. In its 5th generation, there is some wonderful variability that could be selected through. Dark color and flavor intensify as plants mature; baby leaves are milder to both the eye and the tongue. Initially selected by Joy Larkcom from Bull’s Blood beet for having larger chard-type leaves (possibly crossed with a perpetual spinach type). Given to us in Ireland by Joy Larkcom on our 2007 Seed Ambassadors trip. Aka, Joy Larkcom’s Midnight

  • Chard, Rainbow

    Chard, Rainbow (Organic)

    5 out of 5
    Beta vulgaris. 30 days baby, 60 full.

    This selection of Rainbow chard is a show stopper in the garden, at farmer’s market, and on the table. Vibrant colors range from dark reds, through the spectrum to hot pink, orange, yellow, and white. Leaves can be incorporated raw into salads when young or cooked when older. Cold tolerance makes chard a great winter garden candidate, and it is more productive and tastier than kale in the summer, which are the reasons it can always be found in our small kitchen garden. Deborah Madison’s cookbook, Vegetable Literacy, has a few recipes that made us fall in love with chard stems as their own independent vegetable.

    Seed produced by Wolf Gulch Farm in Southern Oregon.

  • Grumolo Rosso Chicory

    Chicory, Grumolo Rosso (Organic)

    Cichorium intybus. 60 days.

    Red Grumolo type chicory, cold hardy and beautiful. Forms a beautiful rosette in winter through spring that is so pretty it could be used as a boutonniere. Also great harvested young for salad mix and as cut-and-come-again loose leaves. Shari Sirkin of Dancing Root Farm in Troutdale, Oregon, tells us it has relentless regrowth when harvested for loose leaf production. She loves it! Slightly bitter tasting, but the bitterness of the species is greatly reduced by frosts, soaking in cold water, a quick blanching or with light cooking. Great cooked in risotto. It is one of our most cold hardy winter greens.

  • Rosso di Verona Arca Chicory

    Chicory, Rossa di Verona Arca (Organic)

    Cichorium intybus. 75 days.

    Radicchio type. An outstanding selection of a solid heading radicchio with a 6-8” tall, elongated shape. Deep red/purple leaves with broad white mid-ribs are nice and crunchy with the tangy bitterness that radicchio is known for. We loved this variety for our winter CSA, as the tight wrapping on the heads meant that even when outer leaves were damaged from cold, there was still a marketable head just a few leaves down. Also great harvested young as a loose head or for salad mix as cut-and-come-again loose leaves.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

  • Borca Sugar Loaf Chicory

    Chicory, Sugarloaf Borca (Organic)

    Cichorium intybus. 80 days.

    Tall, green romaine-like “loafs” are sweet and crunchy. Usually hardy here in the Pacific Northwest all winter long, although temperatures below 20ºF may damage heads. It turned out to be a staple for our winter CSA at Open Oak Farm. The Borca selection has had much better consistency and hardiness for us in our trials than other strains of sugarloaf on the market. Every year we look forward to winter sugarloaf salads. We also love to cook it in soups, risotto, polenta or wheat berry salad. Sugarloaf is not an endive but a true chicory and is also known as Pan di Zucchero in Italy, and Zukerhut in Germany.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

  • Trieste Sweet Chicory

    Chicory, Trieste Sweet (Organic)

    Cichorium intybus. 35 days leaf; 60 head.

    Trieste Sweet is a cut-and-come-again type chicory that is usually broadcast sown, harvested at baby leaf size, and used in salad mixes. Variety is known for regrowth after harvest. At this young stage the leaves are smooth with round tips, thin stems with almost no ribbing, and have a mild sweet flavor, great for raw eating. If left to grow to medium size, the plants resemble floppy boutonnieres, and when larger they develop into something like a loose sugarloaf type head. Flavor remains mild no matter what size but is sweetest when young. We were most impressed with Trieste Sweet during the winter of 2013, when plants bounced back after lows of 5ºF without protection. Nearly two years later we still have plants from this trial sprouting back from the root, indicating Trieste Sweet might have perennial tendencies if ground is left untilled. A definite win if you love salad chicory as much as we do!