Our Variety
Thyme, like parsley, goes with everything-veal, lamb, beef, poultry, fish, stuffing, stews, soups, sauces, stock, herb butters, flavored vinegars, beans, lentils, vegetables, eggs and rice.
The essential oil is used to treat many ailments and complaints. It has been shown to increase the production of white blood corpuscles in the presence of infections.
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.
Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian, Greek and Mexican dishes.
It has an aromatic, warm and slightly bitter taste. It is a good source of many nutrients. It is a source of iron, manganese and dietary fiber, as well as a good source of calcium, vitamin C, vitamin A (through its concentration pro-vitamin A carotenoidsl ike beta-carotene) and omega-3 fatty acids.
A sweeter pesto type with high yields.
Large plant with medium-dark green leaves up to 4" long. Compared to Genovese, the scent and taste are sweeter and less clove-like. Ht. 24-30". 78 days to harvest.
The standard summer squash. Compact spiny everbearing bush with dark greenishblack skinned fruits. Long, cylindrical fruits are best eaten when 6-8" long. Excellent variety for freezing. AAS in 1957.
These delicious greens are high in iron and Vitamins A and C. Their sweet flavor is heightened by fall frost.
Highest quality bean for gourmet markets.
Jade's beautiful, 6-7" long, slender, deep green pods are exceptionally tender and delicious.
Celery Root has a pungent celery-like flavor and is, in fact, a special variety of celery, developed by gardeners during the Renaissance. In recipes calling for cauliflower, fennel or cardoon, celery root makes an interesting and unexpected substitute if not a quantum improvement. Celery root loves to be a flavorful part of salads, soups, stuffing and fritters. Braise, sauté, steam, boil, roast, bake, puree or simply enjoy raw.
Big, round, solid roots. A refined celeriac variety. Medium-large roots are round and relatively smooth, with buff-colored skin. The foliage is dark green. Interiors are white and flavorful.
A distinctive, slender fruit, yellow with faint white stripes and light green blossom ends. These have an unusually delicious nutty taste and firm texture.
Buttercup squash has a dark green skin and is crowned with a blue-green "turban" at its blossom end. With bright orange flesh, it ranks just under kabocha as the sweetest squash. Creamy describes its texture. The buttercup is similar in shape to a turban squash but generally smaller and sweeter. Buttercup squashes average around three pounds.
Maybe the sweetest squash ever, fruits are teacup-shaped, ivory colored with green stripes. Store for 3-4 months so buy extras to eat this winter.
New! Improved strain of Chioggia.
Selected for better skin color, candy striping, and tolerance to bolting. The smooth, medium-height tops are all green with pink-striped stems.
The extra-early, highly productive standard.
Amazing yields of medium-sized, 3 to 4-lobed, green bell peppers. Has apparent resistance to blossom drop even in adverse weather. Nearly every flower produces a pepper. Glossy green fruits turn red early. Ace commonly produces heavy crops for Northern growers who have had little success growing peppers before.
Dependably productive.
Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot.
Incredibly high-yielding 2005 AAS winner!
Attractive, 2-4", elongated, purple and white-striped fruits borne abundantly on compact 18-24" plants. Wonderful flavor with no bitterness and very few seeds. Some fruits may be harvested in clusters.
This lettuce was introduced in 1850! It has bright green, sweet tasting, large leaves. It's a very loose leaf lettuce!
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
Small, dense, crinkled heads.
Early producer of round, 2-4 lb., deep blue-green heads. Alcosa's well-packed, thin, yellow interior leaves quickly fill in, making it a smart choice for closely spaced plantings of mini cabbages. Flavor improves with cold weather.
Highest-rated early red cabbage for both appearance and taste.
The round, medium-sized heads are well-wrapped, smooth and resist splitting. Flavor is superior for red cabbage: tender, crisp, and pleasantly peppery. Suitable for planting at close spacing to produce single-serving-sized mini cabbages.
Compact, extra-dark green heads, about 8" tall. Very tightly folded. Even the outer leaves take part in the head formation. Can be best described as a tall Buttercrunch. Good salad quality. Can be grown spring, summer, or fall, and is tolerant of frost. A unique, long-popular English lettuce, known in France as "Craquerelle du Midi" or "Craquante D’Avignon."
Nevada lettuce has bright green leaves and has a great taste that stays mild. Heavy heads. Spring and summer crops.
Attractive, lobed leaves are deep cherry-red, turning bright green toward the dense, tender heart. The beautiful, compact heads are much preferred over Red Saladbowl.
Bicolor red and yellow fruit.
The flat, medium to large, variably ribbed-shoulder tomatoes are shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture. Medium-tall vines. Indeterminate.
Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit. They have full flavor - among the best - and ripen early for their size. Broad disease tolerance. Slightly earlier, larger, firmer, and with a somewhat taller plant than Jet Star. Arguably the best all-around "beefsteak" tomato for a home garden. 1994 All-America Selections winner.
We grow a variety of slicing tomatoes throughout the season. The first variety that is ready in July is called Polbig, the mid-season variety is Celebrity, and the late variety is Mountain Fresh. Mountain Fresh can be harvested green just before the frost and ripened in the greenhouse. Each year we also try new varieties looking for great taste and disease resistance.
We see Juliet tomatoes as a cross between a cherry tomato and a plum tomato. It is shaped like a large grape tomato. It is resistant to a lot of tomato diseases and you can harvest from the plants for a long time. We like to use it raw in salads and cooked in sauces and other dishes.
