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Fruit
Melon
Green River Galia
Swan Lake
Haogen
Charentais
Sivan
Allsweet Watermelon
Crimson Sweet Watermelon
Moon & Stars Watermelon
Early Moonbeam Watermelon
Desert King
Yellow fleshed Watermelon
Israeli
Melon orginated in Israel in the 1960s. This 7-8 pounder has a yellow-orange rind and a super sweet flavor.
*Info from Anioleka Seeds USA
Peach
Newhaven
Redhaven
Bellaire
Regina
Glohaven
Loring
Red Globe
Cresthaven
J.H. Hale
Herbs
Thyme, English
English Thyme
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.
Sage
Garden Sage
Sage has fragrant gray-green leaves and spikes of purple flowers. It can be used fresh, frozen or dried. Besides the traditional use in stuffing, Sage is good with pork, sausage, other meats, and cheese. It is often combined with thyme and used with beans and in soups. Use Sage with fruits in vinegars; if the vinegar is a light colored elixir, try one of the variegated forms. The flowers make an attractive garnish in salads, butters, soft cheeses, and ice cubes.
Parsley
Italian Flat Leaf
Oregano
Greek
Fennel, leaf
Florence
Dill
Bouquet
Chives
Garlic
Popular in 16th century European gardens for flavoring soups and salads, both the leaves and the 1.5" white flowers add spicy flavor to cooking and they have been known to be used in Chinese medicine for kidneys, lower back and knees.
Basil
Genovese
Classic Italian basil.
Lemon
Cultivated since the 16th century, it is actually discussed in the 1597 edition of John Gerard's The Herball. The fragrant, small leaves combine the flavors of lemon and basil in a delightful way making it excellent fresh or dried in salads and dressings or dried in potpourris.
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
Vegetables
Edamame
Envy
A green edamame for fresh eating. These sweet tender beans make a lovely snack.
Sunchokes
Sunchokes, or Jerusalem artichokes, are tubers in the sunflower family. They are a sweet flavored, potato-like vegetable. Boil or steam them until soft and eat directly from the skin. Serve with melted butter.
Also eat raw thinly sliced with salami or anchovies. Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent steamed, roasted, sautéed or dipped in batter and fried, or puréed to make a delicious soup.
Onion, Yellow
Cippolini
Onion, Red
Torpedo Red Bottle
Mesclun Mix
Mesclun Mix
Gourmet Salad Blend
Green Beans
Royalty Purple Podded
Bred at the University of New Hampshire by the late Professor Elwyn Meader. Introduced by the Billy Hepler Seed Company in 1957. Distinctive purple foliage and purple flowers. Stringless 5" slightly curved tender round pods that cook to green. I’ve tried other purple beans and like this one the best.
Blue Lake
Old fashioned straight stringless snap bean. Retains flavor when eaten fresh, canned, or frozen.
Provider
Provider is a snap bean known for its rich taste.
Scallions (Green Onion)
Parade
Evergreen Hardy
Tomatillo
Verde
Purple de Milpa
Summer Squash
Cocozelle
A dark and light-green striped Italian classic with a slightly nutty flavor.
Golden Scallopini
Saucer-shaped golden fruits with scalloped edges. A delicious summer squash Pwhen picked small.
Yellow Crookneck
Easy-to-grow, bush, yellow summer squash has been a favorite for over 150 years. Abundant producer of yellow-skinned, white-fleshed summer squash that are delicious lightly steamed.
Ronde de Nice
The delicious, Italian heirloom round green zucchini, the fruit are very tender and fine flavored, an ideal squash for stuffing,
Golden Scallopini
This summer squash is aucer-shaped and has golden fruits with scalloped edges. A delicious summer squash roasted, steamed or eaten raw.
Golden Zucchini
5-7" straight neck golden zucchini.
*Info from Seeds of Change
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
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
Winter Squash
Buttercup
An all-time favorite winter squash for its sweetness, creamy texture and taste. Productive vines yield outstanding deep-orange-fleshed fruits that store well.
Butternut
Bell-shaped fruits with thick necks have smooth, tan outer skin and dark orange medium-dry, sweet flesh. Delicious in soups, baked or steamed.
Delicata
Introduced in 1894, this is a delicious squash that kids like. The flesh is incredibly sweet and orangish yellow. Oblong (9 inch long) fruits have a cream-colored skin with green stripes and splashes of orange.
Table Queen
Red Kuri
It has a wonderfully smooth, creamy, dry texture. It makes great pies. It has a pretty teardrop-shaped. It is originally from Japan. Bright reddish-orange skin has splashes of green on some. It stores well for months. Also known as "Baby Red Hubbard."
Spaghetti Squash
Introduced in 1934. Spaghetti-like strands of flesh are delicious in many dishes. Check out the recipes section for a way to use spaghetti squash as an alternative to a pasta salad.
Potato
Russet Nugget
Yukon Gold
Yukon Gold has yellow-buff skin and yellow flesh. Yes, you can get these in the grocery stores and I would not have bothered to grow them again this year except that I discovered that they make the very best home made potato chip. Serve with Cranberry Red potato chips for a treat your family and friends will never stop talking about.
Purple Viking
Purple Viking has purple skin with pink splashes and white flesh. The snow-white flesh is fluffy and delicious baked, with just the right amount of flakiness.
Turnip
Purple Top
Introduced before 1890. The smooth, round root is bright purple above ground and white below. Extremely tender when young. Tops are great steamed or in salads. Stores well.
Golden Globe
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.
Carrot
Scarlet Nantes
6-8 in. Sweet and crisp, Scarlet Nantes is a superb fresh-eating carrot. Great for bunching, storing, or as a baby gourmet vegetable.
Beet
Chioggia
A spectacular candy-striped beet brought to the U.S. from Italy in the 1840’s. Alternating rings of pink and white are unique and beautiful.
Detroit Dark Red
Earthy and sweet with rounded and slightly flattened roots. An outstanding keeper.
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
Korist
Okra
Burgundy
Cucumber
Mideast Prolific
Excellent flavor whether pickled or fresh. Thin-skinned and never bitter. Great for salads.
Sweet Marketmore
Remarkable Chinese variety produces quantities of long, curvaceous fruits. Spiny skin protects the delicious, non-bitter flesh. Almost seedless, the fruits are burpless, crisp, and tender.
Armenian
Introduced from Armenia to Italy in the1400s, this attractive. Crisp cuke stays sweet even when the fruit is large. Thin skinned with dense flesh, few seeds, and a pleasant, mild flavor. Botanically, a close relative of the honeydew melon.
Lemon
Heirloom 3 in. These round, yellow cukes are juicy, crisp and refreshing. This unique variety is a good producer and keeps producing late in the season when others have stoped. Great for fresh slicing.
Pepper: Bell or Sweet
Cal Wonder Orange
Orion Green
Nardello
Delightful fresh or fried, the sweetes non-bell pepper when ripe. An Italian heirloom from the Nadello family. Red when ripe, these 6-8 in. peppers have shiny, wrinkled skins. Almost like candy.
Red Ruffled Pimiento
A favorite sweet pimiento with thick, juicy walls. Marvelous for fresh eating, this plant produces clusters of peppers,
Corno di Toro
The largest of the sweet stuffing peppers, it is first-rate, fresh or roasted. Fruits turn a stunning red or brilliant yellow when ripe and have a long, curved, tapering, non-bell shape. Fruits are 6-10 inches long x 1 1/2 inches wide at shoulder.
Pepper: Hot
Anaheim
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
Cayenne
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
Jalapeño
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
Serrano
The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
Hidalgo
Similar to Serrano in shape and just as hot. Turns from green to red. Use fresh or dried; makes a hot sauce.
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.
Purple Long
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
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
Silverado
Spinach
Renegade
Samish
Greens: Arugula
Arugula's oakleaf-shaped leaves grow in a loose bunch and taste peppery. The edible white flowers make an attractive garnish and also add flavor.
Kale
Red Russian
A favorite because of its excellent flavor and attractive green-red frilly leaves. Tender, sweet leaves are highly nutritious. Tasty steamed, stir-fried or in salads.
Siberian
Cauliflower
Cassius
Snowball Y
Cabbage
Farao
Famosa
Incredibly beautiful savoyed green cabbage. Compact heads.
Broccoli
Early Green
As the name implies, this is a short-season variety. It produces a large, tight head followed by an abundance of tasty side shoots.
Nutri-Bud
This nutritious variety of broccoli is unusually high in free glutamine which is one of the building blocks of protein, a primary energy source of the brain and a major healing nutrient. It has a large central head with medium-sized side shoots on vigorous and attractive plants.
Fiesta
I’ve had some trouble growing broccoli but I believe in try try again so am shooting for a fall harvest. Fiesta has uniform bright green tightly domed heads.
Radish
Cherry Belle
Similar to Serrano in shape and just as hot. Turns from green to red. Use fresh or dried; makes a hot sauce.
French Breakfast
This handsome olive-shaped radish has a rosy-scarlet, sometimes almost violet, upper root and a pure-white tip. The root maintains its firm, crisp texture up to two months after planting.
Pink Beauty
Bright pink skin and crisp white flesh. Unique color adds beauty and surprise to salads or garnishes. Mild and tender.
Plum Purple
A popular plum-colored round root. Crisp white flesh has a good sweet taste with only a little heat. Very uniform, true to color, almost the size of a ping-pong ball.
Lettuce
Capitaine
Cosmo-Savoy
Pirat
Royal Oakleaf
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!
Jericho Romaine
Heavy heads with light green leaves, and excellent taste and texture. Great for ceasar salads!
Lettuce Paris White Cos
Truly a lovely luscious lettuce, Paris White Cos Romaine offers a delightful crispness. Small and sweet, the tight compact head produces a thinner rib than regular romaine. Its refreshing flavor and tender texture are reminiscent to a tasty mix of butter lettuce and romaine offering the sweetness of butter lettuce and the crispness of romaine.
Tomato
Primetime
Brandywine
10-16 oz. Fruits. This oversized beauty is considered by many to be the finest of all tomatoes. William Woys Weaver has documented its introduction in January 1889 by Johnson & Stokes of Philadelphia. Thin-skinned variety produces better in cooler weather.
Burbank
4-6 oz. fruits. A 1915 introduction from plant genius Luther Burbank. Fruity and slightly tart slicing tomato.
Peron
4-6 oz. fruits. A 1915 introduction from plant genius Luther Burbank. Fruity and slightly tart slicing tomato
Taxi
A medium sized, low acid, bright yellow tomato with a sweet flavor.
Chadwick Cherry
Large for a cherry tomato, it has sparkling tomato flavor and few seeds.
Rose
OK – so I’m not a huge fan of Brandywine – I’ve found better tomatoes out there. This is this season’s replacement for Brandywine. Deep pink and smoother than Brandywine, Rose is every bit as large, meaty, and flavorful.
Japanese Black Trifele
Not sure where the name came from, this is not a tomato from Japan - but this 4-6 oz. fruit has an excellent, rich flavor. And yes, like many heirloom tomatoes, the shoulders are supposed to be green.
Oregon Spring
An early season tomato, bears succulent almost seedless fruits, up to 4"
San Marzano
The ultimate in Roma-type or plum tomatoes for sauces. These Italian heirloom tomatoes make instant paste and are a requirement for any great sauce recipe!
Garlic
California Late White
Music
Chester Aaron, northern California's Garlic Guru, describes Music Pink as "one of the heartiest, largest, and tastiest garlics." Large cloves and ric rich flavor make it ideal for roasting. Pale pink-skinned bulbs keep 5-8 months. Averages 3-4 bulbs per 1/2 lb. with 5-7 cloves per bulb.
Chesnok Red
A colorful strain with rich aroma and lingering, medium-hot flavor. Maroon- skinned bulbs retain their flavor when cooked, making this a great baking garlic. Averages 12 bulbs per 1/2 lb. with 7-10 cloves per bulb.
Onion
Evergreen Bunching
Cortland
Walla Walla
The onion everyone wants! This open pollinated yellow onion is the pride of the Northwest and the sweetest of all the long-day varieties. A retired French soldier introduced the seed to Washington State in the late 1800s from Corsica. A very sweet onion, this does not store well and always sells out fast – so get them early in the season and enjoy them while they last. While wonderful roasted, this is not otherwise a good cooking onion, as the sweet flavor all but disappears.