Showing 57–84 of 475 results
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…
Brassica oleracea. 90-120 days. A great open pollinated Savoy cabbage that was once a standard and is now very hard to find. Great for late summer and autumn rotations. More tender and sweet than many of the modern European Savoy hybrids, though not as winter hardy. Produces vibrant green heads that average 4-6 lbs. A…
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…
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…
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…
Calendula officinalis. 65-70 days. Perennial in zones 8-10. Fully double, bright orange flowers on 18-24” plants. Erfurter is a preferred variety for commercial production in the US, with larger flowers and a somewhat higher resin content than Resina. Also blooms profusely, but not as prolifically as Resina. Petals can be used to make a natural…
Campanula medium. Biennial. Bell-shaped, 2-3″ flowers are good stuffed or whole in salad. Selected for edible flowers which are purple or white and pleasantly peppery. Biennial that blooms only in its second year, but flowers profusely and is well worth the wait. A type of Canterbury Bells Campanula selected by Tim Peters of Peters Seed…
Cynara cardunculus. Perennial in zones 7-10. Related to the artichoke but grown instead for the leaf midribs (technically petioles) that are eaten after blanching. White, thornless leaf midribs grow tall and are extra thick. Vigorous upright growth results in partial self-blanching, giving Plein Blanc Inerme Blanco Cardoon a higher culinary value than more traditional varieties….
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…
Daucus carota. 65-75 days. Cosmic Purple carrot combines great color with a delicious flavor often only present in orange carrots. Vibrant reddish purple roots have orange interiors. Six to eight inch tapered roots have an appealing shape similar to Danvers type carrots and tolerate heavy soils. Cosmic Purple carrot scored high marks in our trials…
Daucus carota. 70-75 days. With its broad-shouldered, conical, orange roots, Danvers 126 carrot is a garden standby that has been around since 1886. Similar to Red Core Chantenay but less blocky and a little more tender, however not as tender as Nantes types. Good for year round carrot production. Split resistant roots grow to about…
Daucus carota. 60 days. This nantes type 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 open pollinated variety with bright orange color and good tip fill. Makes attractive carrot bunches at market. Good for spring through…
Daucus carota. 70 days. The ultimate carrot for winter cultivation and storage. Wide shoulders, dense flesh, 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…
Brassica oleracea. 200+ days. Overwintering cauliflower is one of the best kept secrets of the vegetable world. So tasty and so productive, it comes on right when it is needed during the spring hunger gap. Living in the Pacific Northwest, which is one of the few places on the planet where it can be easily…
Brassica oleracea. 200+ days. This overwintering purple cauliflower is another great crop for the hunger gap of late spring. Purple Cape, when sown in June or July, produces deep purple heads the following February through March. Produces much larger heads and more food than overwintering purple sprouting broccoli, and we are so happy to be…
Apium graveolens. 110 days. A great old-fashioned celeriac from England. These big, vigorous roots are a little darker than modern varieties both inside and out, and the leaf stalks have a reddish color. Most modern celeriac has been bred to have a bright white interior, which is better for looks. Unfortunately, the volatile compounds that…
Apium graveolens. 50-70 days. An Asian type that is similar to Chinese celery, but from Thailand. Chai Thai celery has long stems with strongly flavored large, jagged leaves that have a nice golden-green color. Asian celery is often used as a flavoring herb in stews, soups and stir fry dishes. The thin stems are rather…
Apium graveolens. 70 days. Light-green leaf cutting celery. Grows to 18” and is great in mirepoix and soups. Stems are also usable, but much smaller than those of stalk celery. The flavor packs a punch that is most suitable for cooking; a little goes a long way. This vigorous biennial leaf makes a great addition…
Apium graveolens. 70 days. Bright-green, aromatic leaves atop long, skinny, white stems give White Queen a stark visual contrast from the classic western stem celery. Thrives in cool fall weather, overwinters easily, and sometimes grows back vigorously as a second and third year perennial. This leaf celery is a Chinese variety with a strong flavor…
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…
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…
Beta vulgaris. 30 days baby, 60 full. A uniquely dark-leaved chard. 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. Both color and flavor intensify as plants mature; baby leaves are milder…
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 red, through the spectrum to hot pink, orange, yellow, and white. Leaves can be incorporated raw into salads when young or cooked when older….
Anthriscus cerefolium. 30-60 days. Biennial in zones 3-9. Chervil is a useful and unfailing winter herb that deserves to be more commonly grown. Flavor is reminiscent of fennel with lots of sweet, subtle notes. A carrot relative, its leaves are similar and almost fern-like. We grow it in full sun, but it thrives in part…
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…
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