Showing 85–112 of 475 results
Allium schoenoprasum. Perennial in zones 3-10. Produces bunches of dark green, pungent, onion flavored leaves that are very versatile in the kitchen. Plants grow to about 12″ tall. Very hardy plants withstand neglect, can grow in full sun to part shade, and are great for containers. In midsummer, plants produce little, light purple, globeshaped flowers…
Valerianella sp. 55 days. Nüssler is the common name for corn salad in German-speaking Switzerland, where we picked up this tasty and nutritious gem on our Seed Ambassadors travels many years ago. Light-green (almost golden) leaves have very mild flavor and form a small rosette which is harvested whole or occasionally as cut-and-come-again salad greens…
Valerianella locusta. 35 days. Granon is a standby variety of corn salad that grows well year-round in cool climates, but is best known as a winter salad green for both outdoor and indoor production. Plants produce a small rosette (think baby greens size) that may be harvested whole or by cutting individual leaves for cut-and-come-again…
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…
Cosmos sulphureus. Bright yellow, 2-3″ wide flowers are like little stars in the garden. Bushy plants grow to 4’ wide and tall, and bloom all season long in the Pacific Northwest. In other latitudes, or when planted mid summer, Kenikir cosmos can grow to greater heights and flower later due to their day length sensitivity….
Vigna unguiculata. White. 65 days fresh, 90 dry. An excellent, productive, early variety of white seeded cowpea. Beans have a creamy texture and do not require soaking before cooking. Pods are solid and hold well above the ground on compact upright bushes so they can take some wet weather and not succumb to mold. Beautiful…
Vigna sinensis. Grey Speckled. 75 days fresh, 95 dry. We have tried growing many varieties of cowpea / black-eyed pea / crowder pea through the years and had never experienced a harvest worth writing about until 2014 when we gave Grey Speckled Palapye a try and finally, a cowpea worthy of praise in our growing…
Lepidium sativum. 30 days. Very large, broad leaves for a garden cress, with nice wavy edges. Fairly slow to bolt. Good hot mustard flavor reminiscent of wasabi without too much spice. Makes a substantial addition to salad mix. Dutch Broadleaf cress is great on sandwiches, and we especially enjoy its peppery addition to BLTs. An…
Lepidium sativum. 20 days. A delightfully pungent addition to salads, Greek Cress is a type of garden cress (aka, pepper grass) that is easy to grow and thrives in cool weather. Best when young, its delicate, frilly leaves contribute a hot mustardy flavor and it’s a great green to use for cut-and-come-again salads. May also…
Cucumis sativus. Pickling. 55 days. Pickling type that is also great for fresh eating. Addis Pickle cucumber is so productive, Sarah ate one almost every day for lunch from the single (under-watered) plant in the kitchen garden from late July into September. Dark green with white spines, 5–7” cylindrical fruit are good for processing. Bred…
Cucumis sativus. Slicing. 60 days. Dark green, long Chinese trellising type cucumbers average 10-12” long and have very few seeds. Early maturing, crisp texture and good flavor. We grow Jin Yang #2 cucumbers outdoors without a trellis and end up with perfectly good but curved cucumbers; for straight cukes we recommend trellising. Sourced from our…
Cucumis sativus. Slicing. 50-60 days. Middle Eastern/Mediterranean type cucumber – bright green skin, smooth, mild flavor – with amazing sweet flavor, texture, productivity and appearance. Nobody needs to grow the American type of cucumber – dark-green, bumpy, prone to bitterness – when there are delicious gems like this. Thin skin is remarkably tender yet durable….
Cucumis sativus. Pickling. 45-50 days. Very early and productive pickling type cucumber. Compact vines are good for container production or those with limited space. Quickly produces lots of fruit, which are great for pickles when small but also delicious sliced and eaten fresh. Fruit have the classic pickle appearance: dark green with soft white spines…
Cucumis sativus. Slicing. 60-70 days. There’s no need for hybrid cucumbers with wonderful varieties like this around! Dark green skinned, 7-8″ long fruit are juicy, crunchy, and sweet. The yield is remarkable and we highly recommend it for organic farm production or for anyone who wants boxes full of classic slicing cukes. An excellent variety from…
Cucumis sativus. 65 days. Let’s get this out of the way right now: I love lemon cucumbers. I like all cucumbers, but lemon cukes are the only cukes I love. Let me count the ways: They are crisp and delicious, and in addition to being the size, shape, and color of a lemon, mature fruit…
Cucumis sativus. Slicing. 50-60 days. White Heron slicing cucumbers are similar to True Lemon but with a classic slicer shape and lighter white color. Fruit are best harvested under 5” long, when thin skin is still tender enough to make peeling unnecessary. We like to harvest them when the stem end of the fruit just starts…
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…
30-60 days. One of the easiest ways to celebrate edible plant diversity is to put it in your salad mix. This is our chosen salad mix for most of the year – except the hottest months. Mixed for deliciousness and beauty, with colors ranging from dark red to vivid green. Also very hardy for winter…
Zea mays. Flinty Dent. 90-100 days. Our main crop field corn that we grow for cornmeal, flour and for making masa. Open Oak Party Mix is the best corn we offer for nixtamalization and making your own hominy or pozole. After grinding, we sometimes sift out the coarse polenta from the flour and we have…
Zea mays. Dent. 90-100 days. One of the most beautiful and uniquely colored corns we have seen, with single colored ears ranging from striking turquoise to bright blue to purple-blue kernels. Strubbe’s Blue Dent Corn is perfect for making your own blue tortilla masa or cornmeal for cornbread. Plants grow to about 7′ tall and…
Fedia cornucopiae. 30-40 days. A delicious walnut flavored, tender salad green. Doucette d’Alger is a cousin of corn salad with larger leaves and can be used in a similar manner, however it is a hot weather loving plant that thrives in mid-summer. Flowers are an attractive lilac color that bees find highly desirable. While rare…
Solanum melongena. Purple. 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 and a bit earlier than Diamond. Compact plants produce lots of medium-small (about 4” long) fruit, perfect for folks who…
Solanum melongena. Black. 65-70 days. Excellent standard eggplant for high yield and 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 and produce well in less than optimal conditions. Diamond was our farm’s preferred variety…
Solanum torvum. Green. 90 days. We found this variety in February 2009 growing semi-wild in a village garden in Noong Ta Klong, Thailand. Used under-ripe, it is a crucial ingredient in Thai dishes including green curry and some types of chile sauces. One might consider it a spice, rather than a vegetable. Bitter and seedy, these…
Solanum melongena. Green Striped. 70 days. Small, round, green striped eggplants are the type most commonly used in Thai cuisine. In fact, Petch Siam translates to ‘Diamond of Thailand.’ Fruit grow to 2.5 – 3″, the approximate size of a tennis ball, but are best harvested at 1.5-2″, closer to the size of a ping…
Solanum melongena. Purple. 70 days. Long, slender Japanese style eggplant bred in Hawai’i for Bacterial Wilt resistance. Despite its tropical origins, Poamoho Dark Long Eggplant has been very productive in our outdoor Pacific Northwest growing conditions. Relatively tall plants produce the longest-fruited eggplants that we grow. Many of the beautiful, shiny dark-purple fruits grow to…
Solanum melongena. Purple. 70 days. Small, oblong, brilliant dark purple eggplant form on compact bushes. The 4-6″ long fruit are best harvested small and have a nice white edging around purple stems for an attractive appearance. Skin is thinner than other eggplant varieties. This, along with a mild sweet flavor and dense flesh, make Shimoda suitable…
Solanum melongena. Purple and White Striped. 75 days. Purple with white streaks, this oblong eggplant is shaped somewhere between Italian and 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 and tender skin. In…
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