Foeniculum vulgare. 75 days. A superior bulbing/Florence fennel that placed very high out of 14 fennel varieties in the 2015 Northern Organic Vegetable Improvement Collaborative (NOVIC) taste tests. Bulbs mature in about 75 days from spring sowing but can also be summer planted for fall harvest. Bulbs hold in the field for weeks – they…
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Foeniculum vulgare. 80 days. Another stellar bulbing/Florence fennel with an excellent sweet anise-like flavor that mellows with cooking. In organic farm trials throughout western Oregon, Selma Fino is usually the sweetest tasting. Takes about 80 days to form full-sized bulbs, however it can be harvested sooner at a smaller size. Very white bulbs are fairly…
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Zea mays. Flint. 85 days. This has become the corn of legends. Perfect for our taste buds and Pacific Northwest climate, it is difficult to describe without sounding overzealous. Not only does this variety produce the tastiest polenta and cornmeal we have ever tried, but it was bred just across the valley from us by…
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Zea mays. Flint. 70-80 days. The earliest dry corn we have ever grown. Reliable and delicious, although not high yielding. We consider it our fail safe insurance corn crop for cold years when late spring rains prevent planting and/or early fall rains set in. Very short plants have one or two small, slender ears of…
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Zea mays. Flour/Parching. 85-90 days. The stunning lavender-purple kernels of Purple Mountains Corn are held on 7-9” long, mostly 8 row cobs. Short 4-5′ plants are very early to mature and are surprisingly high yielding for such small plants. We have selected this corn for several seasons after crossing some Mandan Parching Lavender corn into…
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Zea mays. Flour/Parching. 85 days. A beautiful flour corn bred by Carol Deppe, author of some of the best books on plant breeding, and breeder of many of our favorite varieties – including Candystick Delicata, Goldini 2 Zucchini, and Cascade Ruby Gold Flint Corn. Starburst Manna Parching corn produces about 50% single color ears in…
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Cicer arietinum. Black. Garbanzo beans are also known as chickpeas or ceci in Italian. This Sicilian variation, ceci neri, is similar to the more common Black Kaboulli garbanzo. Germinates easily in cool soil. Large, bushy plants produce well and are ready to harvest before the rains in autumn. Flavor is similar to the tan types…
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Cicer arietinum. Orange/Tan. A strain of Desi-type chickpea given to us by local staple food activist, Krishna Khalsa, via Harry MacCormack, who told us, “reportedly it gives those who eat it the power of the dragon.” Smallish, orange/tan seeds cook up nicely and are very versatile in the kitchen. The Desi-type of chickpeas are usually…
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Cicer arietinum. Tan. This chickpea is from León, an autonomous community in north-western Spain, where chickpeas have been a staple food since Roman times. Pico Pardal is small seeded with a pronounced beak. It is aptly named; Pico Pardal translates as “Sparrow Beak.” Creamy consistency, thin skin, cooks up fast and bakes well. If given…
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Allium altaicum. Green Onion/Scallion. 65 days. Perennial to zone 5. The Altai Onion of Siberia is the fabled possible ancestor of Allium fistulosum, the scallion/green onion/bunching onions we all know and love. Rich, spicy flavor and heavy duty winter hardiness make Altai Onion an excellent perennial vegetable. Seemingly a cultivated selection from the wild type,…
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Allium fistulosum. Green Onion / Scallion. 65 days. A unique bunching onion from Thailand. Ton Hom Nuan green onion surprised us in its ability to produce tons of small green onions that are perfect for soups, stir frying, and sprinkling into salads. Unlike many Japanese negi type bunching onions, Ton Hom Nuan tend to hold…
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Allium fistulosum. Green Onion / Scallion. 60 days. Andrew’s favorite green onion! Dependably produces beautiful bunches of green onions. Upright growth with no flopping, vigorous and easy to clean. So perfect that you don’t even need to cut the tops off. Bright green leaves and white bottoms are tall yet stocky. We have been selecting…
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Physalis pubescens. This is one of our favorite things to snack on while walking through the garden. Little, golden, husked fruit look like tiny tomatillos but have a deliciously fruity tropical flavor. Some compare them to peaches, others to pineapple. We have been told that you can make a delicious preserve out of them. We…
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Capsicum annuum. Hot. 90 days. In 2003 we had our first experience working on a farm in Willow Creek, California. That year Andrew saved his first seeds, too: an heirloom tomato, and a Thai pepper. Now, 17 years later, the legacy of that first saved seed lives on in the Adaptive Early Thai pepper. We’ve…
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Capsicum baccatum. Medium Hot. 90 days. Thin-walled hot pepper great for drying and grinding into powder, and also good eaten fresh or made into hot sauce. Aji Colorado produces 2-3” long bright red fruit that are hotter than a Jalapeño but not quite as hot as a Cayenne and the heat dissipates quickly. Sweet fruity…
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Capsicum baccatum. Very Hot. 90 days. One of the few varieties of peppers that is said to be more flavorful when under-ripe than when fully mature. 3-4” long fruit are a unique light-yellow-green when under-ripe and have a flavor somewhat reminiscent of a very spicy grapefruit. Since fruit is harvested immature, the plant will continue…
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Capsicum baccatum. Hot. 65 days green, 80 days red. A very rare, northern adapted C. baccatum species of hot pepper. 3″ long, waxy-yellow fruit ripen to a classic orange-red. Aji Marchant is usually harvested under-ripe when still green/yellow and used for pickling. The immature peppers are especially flavorful with a unique earthy-citrus bite that is…
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Capsicum annuum. Medium. 95 days. Chilhuacle Negro is a dark chocolate brown hot pepper with rich spicy flesh that is a key ingredient in the classic mole negro from Oaxaca, Mexico. When ripe, the medium small-sized, tapered bell shaped fruit are deep purple inside. With thin walls, they dry rather easily. Fruit are generally less…
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Capsicum annuum. Medium. 65 days. Famous New Mexico chile from the farming town of Chimayo in northern New Mexico, at 5,900′ elevation. Medium hot, 3-5” long fruit are probably the earliest Southwestern chile to ripen to red. Thin skinned and easy to dry. In our opinion, Chimayo is in the running for best tasting chile…
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Capsicum annuum. Medium. 75 days. Yellow-lime colored peppers ripen to orange then dark red. Among the mildest of all of our hot peppers, but still pretty hot. 50% – 80% larger than typical Hungarian Hot Wax peppers. Extremely productive, even in cool, outdoor conditions and keeps very well once picked. When green, the flavor is…
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Capsicum annuum. Medium Hot. 75 days green, 90 red. Milder than the variety Korean, but still has a bit of heat, enough to give a recipe a light kick. Shiny, light-green peppers ripen to a bright red. After the fruit begin to dry a bit, they turn a much deeper, darker red. Hong gochu simply…
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Capsicum annuum. Medium Hot. 70 days green, 90 red. Jala-Spike Jalapeño is the hotter and pointier compliment to our Party Popper Jalapeño. This spike of capsaicin is nearly as hot as a serrano pepper but has the flavor and shape of a traditional 3-3.5” long jalapeño. After almost a decade of selecting our ideal jalapeño…
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Capsicum annuum. Hot. 70 days. Tired of making kimchi too spicy by accidentally putting in one too many Thai peppers? Korean hot pepper is here to save the day and make the best authentic kimchi. Not as hot, but more pigmented than a Thai pepper. This means you can make your kimchi very red without…
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Capsicum annuum. Medium Hot. 65 days green, 80 days red. This Korean type pepper is intermediate in size, shape, and heat level when compared to the smaller, hotter Korean, and the larger, milder Hong Gochu Large. After ripening to a classic red color, fruit dry down to a deep, dark, mysteriously translucent red. Possibly one…
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Capsicum chinense. Extra Hot. 90-100 days. Limón Lightning is the same species as habanero peppers and is the hottest pepper we offer. Bright, bold yellow peppers ripen early enough for outdoor cultivation at our location in Oregon. Short plants produce high yields of slender peppers that average 2 ½” long by ¾” wide. Limón Lightning…
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Capsicum annuum. Medium Hot. 70 days. Strong plants produce large cayenne-shaped red hot peppers. A classic heritage type Transylvanian hot pepper that is early to produce fruit and is quick to ripen. Looks like a cayenne but it tastes altogether something different. It is hard to describe, but it has a very rich Transylvanian flavor….
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Capsicum chinense. Very Hot. 90-100 days. Orange Embers Habanero is the end result of 8 years of selecting an easy to grow, early to mature orange habanero with a moderate heat level that is easier to use in recipes. Ranging anywhere from a quarter to half as hot as a typical habanero, Orange Embers still…
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Capsicum annuum. Medium Hot. 70 days green, 90 red. Plump, productive, early, and spicy Jalapeño. Fun, slightly rounded shaped, 3 – 3 1/2″ long fruit are perfect for stuffing and roasting. Plants produce a concentrated set of thick-walled fruit and most fruit turn red before frost. We love the green fruit for salsa, escabeche, and…
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Capsicum chinense. Very Hot. 90-100 days. Peach Torch is the third and final release from our habanero x Aji Limon project trilogy. It is a happy medium, both in appearance and heat-level, between the hotter Limón Lightning and the milder Orange Embers Habanero. Although not quite as hot as a traditional habanero, it still packs…
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Capsicum annuum. Medium Hot. 70 days green, 90 red. A large fruited Thai hot pepper that resembles a fat, thick-walled cayenne with smooth shiny skin. Nice large 6″ long fruit enable fast harvest. This type of pepper is often used when still green and underripe, when medium hot peppers are desired in recipes such as…
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Capsicum annuum. Hot. 75 days green, 100 red. A small fruited Serrano type pepper that produces flavorful, hot, dark green, 2-2 1/2” fruit even in cool summers. Serrano Huasteca peppers are a bit slower to turn red and ripen than some of our other early hot pepper varieties, but the extra flavor is worth the…
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Capsicum annuum. Mild. 75 days green, 90 days red. Sonora Anaheim pepper is a large, slender, mild chile bred for processing into salsa, canned chile, and taco sauce. If you want to bring in big, heavy yields of mild chiles, this is the variety for you. Straight, smooth, tapered fruit are about 1.5″ – 2”…
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