Vegetable Seeds

Brassica rapaA traditional Italian specialty. Very easy to grow, frost hardy, and quick to mature. Plant with other cool season crops and harvest in a little more than a month. The small heads are like the side shoots on broccoli, but their flavor is...

Brassica oleraceaTracing back to the 18th century Tuscany region of Italy, Nero has been appreciated by generations of Italians as a versatile, tasty green. Its large, strap-like, deep green leaves are fantastic in a stir fry and are perfect for dried...

Brassica oleraceaEarly Purple Vienna kohlrabi is an easy-to-grow cool weather crop that forms a distinctive purple ball above the ground. Its color is in the skin only. The crunchy bulbs are white when peeled, just like green kohlrabi. Enjoy them raw or...

Lactuca sativaRed Oakleaf’s fancy red and green leaves make it a tempting addition to any salad. It is prized for its distinct shape and resistance to bolting in hot weather. Plant in thick clumps for cutand come again salads or let the large,...

Lactuca sativaDeep burgundy red leaves mixed with a bright green interior makes this one of the most attractive varieties you can grow. Slow to bolt, and maintains its color even in hot weather. An All America Award winner in 1985.

Lactuca sativaThis farm stand favorite features large, notched, lime green leaves that hold sweet flavor in hot weather. Rapid grower, slow to bolt. Salad Bowl Green is a leaf type lettuce that does not form a head.

Lactuca sativaA custom blend of green and red lettuces, with spicy greens like arugula and curly cress. Succulent baby leaves can be cut every few weeks for a table ready treat.

Brassica junceaA mild flavored leafy green vegetable that has been treasured in Asian cooking for centuries. All of the quick-growing plant is used, raw, or cooked. Add to soups and stir-fries. The root ispeeled, boiled, sliced, and served with soy...

Brassica rapa (Japonica group)Mizuna, or Japanese mustard, is a tasty, quick-growing green for mixed salads and light cooking. Easy-to-grow “cut and come again” leaves have a peppery, mildly bitter taste with a hint of sweetness. Best when...

Brassica rapa (Chinensis group)Also known as bok choi or bok choy, pak choi is a staple in Asian cuisine. It grows quickly and easily into a small plant resembling Swiss chard. The sweet, crispy stems are enjoyed fresh and cooked.

Pastinaca sativaParsnip is an ancient plant, grown by the Greeks and Romans. It is one of the hardiest root vegetables and can be harvested throughout the winter months from a spring planting. Enjoy its sweet, nutty flavor.

Pisum sativumEarly, dependable and flavorful. Plants bear large, dark green pods filled with eight or nine plump peas per pod. Easy care 15-20″ plants don’t require staking.