Our products
Our Variety
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Fruit
Melon
Crimson Sweet
Very Sweet and Crisp Red Fleshed Watermelon
Moon and Stars
Once feared extinct, this now-famous unique watermelon became a cause célèbre for the Seed Savers Exchange. Released by Peter Henderson & Co. as Sun, Moon and Stars in 1926, it was popular in the ’30s—in 1931 Great Northern Seed Co. extolled its delicious flesh as well as its distinct appearance—before fading into obscurity for almost fifty years. Dark green rind has beautiful yellow spots which range in size from little peas (the stars) to a silver dollar or larger (the moon). Sweet somewhat grainy pink flesh.
Orangeglo
Another household favorite from last year. This tasty orange-fleshed open-pollinated melon is juicy and has an almost tropical flavor.
Ali Baba Watermelon
Herbs
Rosemary
Rosemary
Rosemary grows on a small evergreen shrub belonging to the Labiatae, the mint family. Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside. Its memorable flavor and unique health benefits makes it an indispensable herb for every kitchen. It flavors chicken, lamb, pork, salmon and tuna dishes as well as many soups and sauces.Because it is a well-established antioxidant, you will definitely want to include this wonderful herb in your arsenal against disease!
Parsley
Italian Flat Leaf Parsley
This herb enhance practically all European and Middle Eastern foods. Parsley leaves are the basis of green sauces from Italy and France to Germany and Argentina. Flat-leaf parsley has large, sturdy, serrated leaves with a pronounced flavor. It goes well with chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, and many other foods. The leaves are most commonly used, however, the stalks are good for adding flavor to stocks.
Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.
Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.
Basil
Aroma 2 F-1
A genovese style basil with a greater aroma and bolt resistance. Growing up to 14-22", it has a dark-green appearance with 3" leaves.
*Info from Seeds of Change
Dark Purple Opal
Italian strain of lettuce that adds an all purple contrast to standard green varieties.
*Info from High Mowing Organic Seeds
Basil Lemona
Delightfully lemony and citrusy, this distinct basil produces pale green pointed leaves that offer a delicious taste of lemon and a very prominent crisp clean lemon scent. Producing thinner stalks than common basil, the leaves are smaller and lighter in color.
Basil, Genovese
This classic Italian basil is most often used for making pesto. It has a sweet fragrance and large leaves. Basil is rich in vitamin K and beta-carotene, natural anti-inflammatory ingredients.
Sweet Basil
The heaviest-yielding variety, recommended for drying, all-around great eating, and large-scale pesto production.
Vegetables
Collard Greens
Champion
These delicious greens are high in iron and Vitamins A and C. Their sweet flavor is heightened by fall frost.
Green Beans
Wax Bean
The color of sunshine, cheery yellow wax beans are slender, long and uniform in shape but are marketed in various sizes. Varying from light yellow to deep yellow, this attractive wax bean has a thinner velvety skin and a subtler flavor than the common green bean. Yellow, wax, snap, green and string are words referred to beans picked while the pods are fleshy and soft and while the seeds are very tender.
Snap beans
Excellent fresh market bean
Provider
Provider is a snap bean known for its rich taste.
Summer Squash
Benning's Green Tint
This heirloom patty-pan variety offers a greenish tint when first developing and then shades to a creamy white when mature. Fruit is best when harvested at 2-3".
*Info from High Mowing Organic Seeds
Dark Star Zucchini
A dark green fruit that is smooth and spineless. Shows excellent vigor with its long harves period.
*Info from Seeds of Change
Golden Zucchini
5-7" straight neck golden zucchini.
*Info from Seeds of Change
Golden Scallopini
This summer squash is aucer-shaped and has golden fruits with scalloped edges. A delicious summer squash roasted, steamed or eaten raw.
Yellow Crookneck Squash
Yellow summer squash has been a favorite for over 150 years. This is a yellow-skinned, white-fleshed summer squash that is delicious lightly steamed, roasted or eaten raw.
Black Beauty Zucchini
The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.
Coosa
Pale green, cylindrical, unique tasting squash from Lebanon. Vigorous, compact plants are high yielding. Traditionally prepared hollowed, stuffed with rice, lamb, and seasoning, then cooked in tomato broth. The scooped flesh would then be boiled, mashed, and mixed with yogurt, parsley, garlic, and olive oil. Heirloom.
Ronde de Nice
The delicious, Italian heirloom round green zucchini, the fruit are very tender and fine flavored, an ideal squash for stuffing,
Potato
Russian Banana Fingerling
Late season
A slighlty longer and larger fingerling with yellow tan skin and yellow flesh
Turnip
Turnip Purple Top White Globe
Selected strain of this traditional, Southern U.S. variety. Smooth, round roots, avg. 3-4" in diameter, are white below the soil line and bright purple above. Turnips are similar to radishes but are larger. Although both the root and leaves of a turnip can be eaten, the most popular portion to consume is the root.
Beet
Beet Chioggia Guardsmark
Chioggia beet, also known as candy striped beet, was introduced in the US in the late 1840's it has a sweet, slightly peppery taste and beautifl red and white rings.
Leek
Leeks Bandit
Actually quite beautiful and elegant for being closely related to garlic and onions, the leek's thick cylindrical white edible root gradually becomes a stalk with an attractive fan of dark green flat leaves. Not forming bulbs or producing cloves like their cousins, leeks develop an edible six to ten inch long round stem that can measure two inches in diameter. Offering an earthy distinct flavor, the texture is deliciously juicy. Leeks are considered to be the sweetest and gentlest members of the onion family. Bandit has beautiful, very dark blue-green, erect leaves and good uniformity. The shaft grows very thick with little bulbing.
Kohlrabi
Kohlrabi Early Purple Vienna
Peel, slice, dice or julienne for mixed green or vegetable salads. Shredded or grated, add extra flavor to slaws and sauces. Steam, boil, braise, sauté or stir-fry. Parboil; add taste and texture to a variety of salads. Simply served, this vegetable offers a delicate flavor topped with butter or a favorite flavored light sauce. Serve as an accompaniment for meat and poultry dishes. This tiny vegetable is excellent blanched, refreshed and chilled.
Kohlrabi Early White Vienna
If you have never tried eating a Kohlrabi, you are in for a treat. They have a radish-cabbage taste. Because of their mild flavor, many kids love them. Like most brassica or cole crops, kohlrabi grow best in cool weather. The meat of this variety is very sweet and mild, creamy-white in color and tasting like a mild turnip.
Pea
Sugarsnap
The children descend upon them as if they were a bag of chocolate,” reports Ann Elder of Community Farm of Ann Arbor, MI, CSA. “Truly like candy—but far better,” she concludes. Awarded the coveted AAS Gold Medal in 1979 and later voted the #1 all-time AAS. One of the very best raw treats in the garden. Pods reach superb sweetness only when completely filled. Then they are incomparable. Bred by Calvin Lamborn of Gallatin Valley.
Okra
Okra
Ethiopian slaves originally brought this vegetable to America's South. The green pods have a rigid skin and a tapered, oblong shape. When cooked, okra gives off a sticky juice that will thicken any liquid to which it is added. The flavor falls somewhere between that of eggplant and asparagus. Okra is a favorite ingredient in gumbo. We grow the most tender "spineless" pods you'll ever have!
Zucchini
Yellow Straightneck Squash
Yellow summer squash has been a favorite for over 150 years. This is a yellow-skinned, white-fleshed summer squash that is delicious lightly steamed, roasted or eaten raw.
White Bush Scallop Squash
This summer squash is saucer-shaped with scalloped edges and a creamy flesh. A delicious white summer squash roasted, steamed or eaten raw.
Zucchini
The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.
Cucumber
Boothby's Blonde
Maine boasts a delicious heirloom cucumber, maintained for five generations by the Boothby family of Livermore. Boothby’s short plump oval fruits average 3-4" and become yellower as they mature. They feature a creamy exterior with a juicy refreshing interior. Larger seed cavities than most cukes, but the seeds themselves actually add to the mild sweet flavor that makes the fruits so good for eating out of hand.
Marketmore 76
I am not a huge fan of green cucumbers but they're great for a cool cucumber soup or for making tsaziki. Mareketmore 76 is Dr. Henry Munger’s classic open-pollinated cucumber for the ages, long the leading slicing variety in the Northeast.
Pepper: Hot
Sweet Diablo Pepper
Gigantic, Italian roastin pepper with very sweet and thick flesh despite its "devilish" name.
Eggplant
Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Rosa Bianca
This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!
Swiss Chard
Red Swiss Chard
Swiss chard is truly exceptional with an impressive list of health promoting nutrients. This chard has bright red stalks and dark green leaves. Both the leaves and stalk of chard are edible.
Greens: Arugula
Arugula
a.k.a. "rocket," is a native of Europe and western Asia. It is a cruciferous plant; whose leaves resemble those of the radish and provide tender, slightly bitter, mustard-flavored greens for salads and then some.
Arugula is full of vitamins A and C and-like many greens-provides much
Bok choy
Prize Choy
We have long liked Prize Choy for its elegant vase-like shape, medium thick white stems and smooth, mild flavor. Prefers cool weather, but is slow to bolt in heat.
Pak Choi Joi Choi
Also known as bok choy or Chinese white cabbage. Pak choi is grown for its stalks which are used in oriental cooking. It is also delicious raw. Pak Choi can be used in stir fry or salads to add extra flavor and texture.
Kale
Kale Curled Winterbor
The plants are tall, growing up to 2-3 ft., with greater yield and better cold hardiness than competitive varieties. Additionally, it has a much higher percentage of well-curled, blue-green, ruffly leaves, and regrows vigorously for successive harvests.
Kale Toscano
Non-heading and closely related to collards, kale offers a bold flavor.
Cauliflower
Snow Crown
Snow Crown is supposed to be a cinch to grow, I sure hope so! Cauliflower is another one of agricultural challenge crops – look to see how successful I’ve been this fall!
Cabbage
Chianese Cabbage Tall Michihili Greenwich
Tall, elegant and flavorful. Very versatile vegetable, this type of cabbage is especially appreciated by gourmet and health-conscious chefs. Nutritionally richer than regular cabbage, Michihili Greenwich is higher in calcium and vitamin A. A must cabbage for salads and slaws. Steam, stuff, stir-fry, microwave, sauté or braise.
Brussels Sprouts
Brussels Sprouts Brilliant
Brussle sprouts are large, immature leaf buds, about one or two inches in diameter. They are gree, oval, and have tightly overlapped leaves (giving the appearance of small cabbages). Brilliant is an early variety of brussels sprouts that is uniform from top to bottom. Great for boiling, steaming, and roasting.
Broccoli
Di Cicco
Old Italian variety introduced in 1890. One person reported back that his kids said it was the greenest broccoli they’d ever seen. Tasty too, and this from me who doesn’t actually like broccoli.
Radish
French Breakfast
A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.
Pink Beauty
Bright pink skin and crisp white flesh. Unique color adds beauty and surprise to salads or garnishes. Mild and tender.
Lettuce
Rouge D'Hiver Romaine
An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!
Radicchio Round Chioggia Indigo
Indigo has firm, medium-large heads that are a nice burgundy color with good flavor.
Green Deer Tongue
Also known as Matchless, this venerable heirloom goes all the way back to the 1740s. Characteristic thick green pointed leaves radiating from a compact center. Has a rich nutty flavor that doesn’t turn bitter. “Hearty, light, fun in the mouth," says one taster!
Tomato
Black Krim
Slightly salty
Garlic
Hardneck Garlic
We grow Music Pink Hardneck Garlic using certified organic seed garlic. There is nothing better than fresh garlic. Try this and you'll never buy supermarket garlic again.