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…
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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…
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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…
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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…
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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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Solanum melongena. Purple and White Striped. 70 days. This South Asian variety is early and 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 fruit but the flavor is still rich and wonderful. Unique delicious flavor when used…
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Triticum monococcum. The first form of wheat to be cultivated over 10,000 years ago. Einkorn has much higher protein than modern wheat, but is much lower yielding. The name einkorn is German for ‘single grain,’ since it has only one grain per hull. Similar to emmer, einkorn is also spring sown and can be easier…
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Inula helenium. Perennial in zones 3-9. One of the most highly regarded herbs of the Western herbal tradition and a very important part of the Pacific Northwest apothecary. The roots of elecampane are used for many ailments, especially respiratory issues including bronchial infections and chronic cough. We love having it in the garden because it…
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Triticum dicoccum. A delicious and nutritious grain, this awned wheat relative has a tightly wrapped hull that is difficult to remove, needing specialized equipment (or maybe just a blender). The hulls make it especially good for brewing beer, and it is also great animal feed. For some techniques on dehulling emmer and other ancient grains,…
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Cichorium endivia. 55-65 days. The unique, fine, pointy leaves of Capellina set it apart from other frisée endives. Large mounds of frilly pointy craziness. Much hardier than other frisée types. Good flavor raw for salad mixes. Best as a spring, fall or winter harvest as it may get tip burn in the summer heat. All…
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Cichorium endivia. 60-70 days. Large-headed, triple cut frisée. While endive is sweetest in winter, this is the best frisée we offer for summer production making Frisée de Meaux good for harvest summer through winter. Big, self-blanching hearts are delicious in salad and much more frost tolerant than lettuce. It is always nice to add a…
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Cichorium endivia. 60-70 days. A vigorous Italian endive with large heads. The leaves are long with frilly edges and great flavor. Thick, crunchy, and juicy leaf stem and midribs is what Pancalieri a Costa Bianca is about. We find it performs great in the summer heat but it’s not nearly as sweet. Cold hardy heads…
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Dysphania ambrosioides. 60-70 days. Pungent leafy herb used in many Mexican recipes, especially good when combined with beans or soups. Oaxaca Red Epazote is a special red leaf variation of the often green-leafed plant. Perhaps most famous for its anti-flatulence properties when used in the preparation of dry beans, Epazote offers culinary benefits as well…
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Cichorium endivia. 60-70 days. Super hardy Italian escarole for winter and spring production. Ascolana produces beautiful dark-green heads with curly edged leaves that are perfect for salad mix. Similar leaf shape to Schiana but not as wide and wavy as Diva escarole. Ascolana has the ability to obtain a very large size and keeps very…
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Cichorium endivia. 55-65 days. Sweet dandelion greens! Cardoncella Barese is a variety distinct from other escaroles, as leaves are long and serrated like a giant dandelion green. Tall leaves can reach 18″ long. When we were market farmers, we offered them by the bunch as ‘sweet dandelion greens’ with rave reviews from our CSA members….
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Cichorium endivia. 70 days. Impressive, vigorous, and uniform, this escarole is great in spring and autumn. Firm, crunchy, juicy and sweet with a light nutty bitterness unique to escarole. Cornet type escaroles truly shine in late fall through early winter. When sown in late summer, Cornet de la Loire will head up and make a…
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Cichorium endivia. 70 days. Broad-leafed Batavian type endive. Large, loose, green heads are a delicious addition to salad and also good braised or sautéed. Mild even in summer heat, its flavor develops to perfection in the late summer or autumn once nighttime temperatures cool. Diva’s broad leaves are sugary sweet with a tiny hint of…
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Oenothera biennis. Biennial. Produces 2″ yellow, sweetly fragrant flowers on 3-5′ tall central stalks from June to September in second year. Leaves and roots are edible, with a peppery taste. Flowers are edible and sweet, may be added to salads or used as a garnish, and are attractive to pollinators. Roots, bark, and seedpods are…
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Vicia faba. The legendary fava! The biggest fava bean seed we have ever seen and the taste is delicious. The giant plants yield heavily with pods containing four big green seeds each. The young leaves and shoots also make a delicious salad green. Nearly lost forever, or at least from commerce, this fava bean is…
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Vicia faba. Mostly large seeds of many colors ranging from tan, yellow, purple, lavender-tan to almost black. High culinary value and adaptive resilience — hangs tough in our winters when other fava varieties wither in the cold. Big plants form many tillers. Young leaves and shoots also make a tasty salad green. Beans can be…
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Vicia faba. Small seeded favas are usually relegated to cover crop status, but Sweet Lorane was selected to have good, sweet flavor, so it’s an excellent choice for a dual-purpose crop to feed both the soil and the gardener. The flavor is excellent and is especially delicious in fava hummus. Usually sown in autumn for…
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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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Tanacetum parthenium. 60-70 days. Perennial in zones 5-10. This short lived perennial medicinal herb produces shrubby plants that grow to 3’ with small, non-double white flowers with a yellow center. Plants are highly fragrant with bitter aromatics that are not universally appreciated and in fact repel some insects. For this reason, it is sometimes planted…
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Tanacetum parthenium. 60 days. Perennial in zones 5-10. Clusters of double, ½” daisy-like flowers with yellow centers form on each stem and make an excellent filler for arrangements or a nice bouquet all on their own. Plants grow to 2′ high and are very productive. Also dries well for use as an everlasting. Very easy…
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Linum usitatissimum. 100 days. Pretty, dark blue flowers are followed by beautiful, golden-yellow seeds with very high oil content. A little late to mature, but higher oil content is worth the wait. Golden flax has a delicious flavor that is milder than brown flax types. Foster flax is named for Foster County, North Dakota. It…
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Linum usitatissimum. A fairly tall flax at about 3′ that is good for fiber production. The brown seeds are noteworthy for their high alpha-linolenic acid (an Omega-3 fatty acid) content, as tested by the Irish Seed Savers Association. Eighteen varieties were tested with polyunsaturated fat percentages between 28-75%, and Sussex had the highest. Many Western…
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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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Digitalis purpurea. Biennial / Perennial in zones 4-9. Beautiful spires of bell-shaped flowers that range in color from white to pink and bloom in their second year. Bigger flowers with more bold colors than the wild foxglove that is established throughout the Pacific Northwest. Blooms in early June for us. Flower spires grow to 6′…
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