Vegetable Seeds

Eruca sativa. Annual.Also known as rocket or roquette, arugula’s tasty young leaves add a delightful spicy flavor to fresh salads and pasta sauces. Very easy and quick to grow. Plant every three weeks for a constant source of tender greens.

Phaseolus vulgarisStringless dark purple pods turn bright green when cooked. The bright color makes picking a snap! Delicious frozen, canned or cooked fresh.

Daucus carota sativusSweet and crunchy with dark orange, fine-grained 6-7″ roots and generous yields. This hardy variety is easy to grow, stores well, and stays crisp when cooked. Perfect for deep containers and shallow gardens.

Spinacia oleraceaOld-time garden favorite, quick to produce bunches of crinkled-leaved rosettes packed with vitamins and minerals. Best flavor and production when grown in cool weather.

Lycopersicon lycopersicum. Determinate.An improvement on the Celebrity tomato variety, with even higher yields and disease resistence. Produces an abundance of uniform, dark red, 8 oz. fruits with deep flavor. Adapts easily to most regions.

Lycopersicon lycopersicum. Determinate.Luscious clusters of bright red 1 1/2″ gems. Perfect to pop in your mouth right in the garden, and a cheery addition to a salad or vegetable platter.

Lactuca sativaA home garden favorite since 1850. Quickly produces large, loose-leaved heads with light green, crispy leaves. Best grown as a spring or fall/winter variety to avoid bolting.

Cucumis sativusThe standard slicing cucumber, with mildly sweet and crunchy 8-9” dark green fruits. Highly disease-resistant.  Marketmore is a prolific late season variety that produces until fall frost.

Cucurbita pepoAn early maturing bush-type summer squash with delicious smooth, yellow fruits. Produces over an extended season. Baked, broiled, fried, grilled, pickled, raw or frozen–this tender yellow squash is a real treat.

Physalis ixocarpaEasy to grow and prolific. Produces 2-3″ round fruits with a tart citrus flavor.  A staple in Mexican dishes and perfect for green salsas.

Beta vulgarisA delicious mixture of five beetroot varieties: Subeto (purple), Boldor (orange skin and yellow flesh), Chioggia (reddish-pink skin and red and white ringed flesh), Albina Vereduna (pale green skin and white flesh), and Bull’s Blood...

Brassica rapaMichihili, or Chinese cabbage, produces large, crispy, mild flavored leaves that are delicious raw, steamed, or in a stir-fry. Plants tolerate light frost and taste best when timed to mature in cool weather.