Adaptive Seeds


Showing all 6 results

  • Astrakom Eggplant

    Eggplant, Astrakom (Organic)

     Solanum melongena. 60 days.

    Astrakom is possibly the best eggplant for short season climates or for those who struggle to get the larger fruited types to produce well. Deep purple, elongated teardrop-shaped fruit are smaller & a bit earlier than Diamond. Compact plants produce lots of medium-small (about 4” long) fruit, perfect for folks who like “cute” smaller eggplants. Very attractive on a plate when sliced in half lengthwise & roasted. Small plants grow to about 2 ft, making this variety very suitable for container growing. Originating from one of the many Soviet era breeding programs & was named after the Russian city of Astrakhan, located on the Volga River. It was introduced to North American growers by Belorussian seed saver Andrey Baranovsky.

  • Diamond Eggplant

    Eggplant, Diamond (Organic)


    Solanum melongena. 65-70 days.

    Excellent standard eggplant for high yield & quality in organic growing conditions. Nice, elongated black globes are a little smaller than the hybrids but better suited for northern climates. Fairly short plants set fruit in clusters & produce well in less than optimal conditions. Diamond is our farm’s preferred variety for market & CSA. Brought to this country by the Seed Savers Exchange from Ukraine in 1993.

  • Eggplant, Early Black Egg (Organic)

    Eggplant, Early Black Egg (Organic)


    Solanum melongena.  60-70 days.

    Just like the name suggests this eggplant is shaped like a black egg. Eggplant is so named because the first varieties introduced to Europe from Asia were the shape & size of eggs & probably white. More the size of a goose egg than a chicken egg, the relatively modest size helps it mature earlier than almost any other eggplant. A Japanese heritage variety, it can be utilized in almost any way eggplants are cooked. Perfect size for slicing & making eggplant tempura. The plants are very ornamental & like many Asian eggplants, have a purple-green foliage with deep purple stems & veins. There are a few strains of this variety available in North America; our foundation seed came from Sandhill Preservation Center.

  • Eggplant, Noong Ta Klong Pea

    Eggplant, Noong Ta Klong Pea (Organic)


    Solanum torvum. 90 days.

    We found this variety in February 2009 growing semi-wild in a village garden in Noong Ta Klong, Thailand. Used underripe, it is a crucial ingredient in many Thai dishes including green curry & some types of chili sauces. Bitter & seedy, these peasized eggplants pop when you bite them. With a mouthful of coconut curry, the right amount of chili & fish sauce, your taste buds go crazy. Fairly early to flower & mature. Very ornamental & unique foliage. Harvest for eating when fruit is bright green & for seeds when fruit turns orange with ripeness. We do not recommend eating fruit once it has turned orange.

  • Tsakoniki Eggplant

    Eggplant, Tsakoniki (Organic)

    Solanum melongena. 75 days.

    Purple with white streaks, this oblong eggplant is shaped somewhere between Italian & Japanese types. Tsakoniki is a Greek eggplant variety from the town of Leonidio where they have an annual festival celebrating this amazing vegetable, which is renowned for its delicate, sweet flavor & tender skin. In order for fruit of this variety to be marketed in Europe under the name, it must come from Leonidio (Controlled Designation of Origin). In addition to being a name for a fabulous eggplant, Tsakoniki is a reference to the Tsakonian language, which derives from the ancient Doric dialect. Regarded as the oldest dialect in the world, it is critically endangered with only a few hundred speakers.

  • Udumalpet Eggplant

    Eggplant, Udumalpet (Organic)

    Solanum melongena. 70 days.

    This Indian variety is early & tender. 3-4″ long goose-egg shaped fruit are strikingly beautiful purple with white stripes. Best picked on the small side. The skin can get thick on larger fruits but the flavor is still rich & wonderful. Unique delicious flavor when used in curries & chutneys. Best cooked before white-to-light-green stripes turn yellow, which is when the seeds are mature. Named after a village in the southern Indian state of Tamil Nadu, where it is from. Aka, Udmalbet.