This is not a complete product list of all of the plants we grow. However, this selection reflects our most popular varieties, some of our newest varieties, and otherwise noteworthy plants.
For questions on the availability of a specific plant or variety, inquire with your nearest retailer. Feel free to call or email us to find out which carry our plants in your area!
LEGEND:
F1 = First Generation Hybrid
H = Heirloom
OP = Open Pollinated
For a more detailed explanation about hybrid and heirloom seed, read: Hybrid vs. Heirloom Seed — What’s the Difference
Matures: 48 days
Type: Heirloom (H)
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This Italian heirloom is a Calabrese or sprouting variety. It performs best between 45 and 75 degrees, so best to plant in early spring or fall in California. The main head should be harvested at 3 inches. After that the side shoots will continue to sprout for several weeks. The stem is also very sweet and tender.
Matures: 98 days
Type: First Generation Hybrid (F1)
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This is a refined version of the original heirlooms, very reliable, with a sweet nutty flavor and fine texture. Does best in a high fertility raised bed. Plant in early spring or early fall while the ground is still warm enough for good root Delicious raw or roasted with a drizzle of olive oil, garlic and parmesan.
Matures: 102 days
Type: Open Pollinated (OP)
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This is a red open pollinated variety. The size of the sprout varies widely, although overall, the red sprouts are smaller than green sprouts. When preparing, be careful not to overcook them and you will be rewarded with a tender sprout with sweet nutty flavor. The color will mute to a bluish purple color when cooked. In the field, the red to purple color intensifies with the cold temperature so they almost glow in the garden. Ornamental to the extreme!
Matures: 92 days
Type: First Generation Hybrid (F1)
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Plants will winter over and harvest occurs in January and February. Plants are moderately sized with medium size sprouts loosely spaced on the stem that hold well on the plant. A reliable producer of oval shaped fruit cheap cialis canada. To prepare, steam and serve with butter, kosher salt and freshly ground pepper.
Matures: 102 days
Type: First Generation Hybrid (F1)
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Diablo is a dependable and productive variety, although it may take a little while to get growing in the garden. The sprouts are uniform and very densely packed, giving you a solid medium sized quality sprouts. Good disease resistance and reliability are also reasons to recommend this variety.
Matures: 58 days
Type: First Generation Hybrid (F1)
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Jewel is an early maturing, garnet colored red cabbage with tender, densely packed heads that can range from 3-3 ½ lbs. These tall plants are stunning to behold in the garden, with a reliable harvest of 6 inch heads. Good for fresh use, cooking and canning. Although they mature at the same rate, they hold well in the ground in the right conditions, or in root cellars.
Matures: 58 days
Type: First Generation Hybrid (F1)
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Creamy orange colored heads indicate the high carotene content of this pretty cauliflower with 25 times more beta-carotene than regular cauliflower. Vigorous plants are easy to grow. Set out in the fall, you will have a spring harvest in temperate climates. Allowing sun to shine on the heads will intensify the orange color, which also intensifies with cooking. Delicious raw on a crudite platter, or steamed, braised, or roasted. the sweet flavor and fine texture make this a popular plant.
Matures: 58 days
Type: Open Pollinated (OP)
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Vates variety was developed in the 30s and became popular as a new dwarf strain. Not only is it heat resistant, it is also hardy in Northern climate zones. ‘Vates’ stands for Virginia Truck Experiment Station, a hot bed for kale and collards research from 1906-1967. Dressing with a high nitrogen fertilizer will enhance the dark green color. Keeping the plants fertilized also helps sustain the plant for a long season. Vates can be planted year round on the coast. Tender leaves and texture make it a hit in the kitchen as well.
Matures: 62 days
Type: Heirloom (H)
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Also known as ‘dino’ kale for its pebbly, crumpled grey-green leaves, resembling (one presumes) the skin of a dinosaur. Traced back to 17th century Italy, this variety is well adapted to a wide temperature range. Like most leafy greens, it is highly nutritious and benefits from regular side dressing of a high nitrogen balanced fertilizer. Planted in the early fall and with proper care and feeding, it can be grown to 6 feet! Tipping back the stalk will cause some side shoots to develop. Kale salad (LINK to Sarah’s Kale Salad), kale chips Kale pesto soups, or as a pasta substitute for your favorite spaghetti sauce.
Matures: 60 days
Type: Open Pollinated (OP)
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This red to purple kale starts as a dark green leaf with an overlay of maroon. The baby leaves are tender and can be enjoyed fresh in a salad mix. As the leaves mature, they become more crinkly, with a pronounced dark purple rib that should be removed in preparation for cooking. The colors will continue to intensify as the cold nights progress. Long standing and better eating quality than Redbor, this kale is certainly here to stay. Growing up to 3 feet, it is highly ornamental and stunning in a fall garden paired with violas and calendula.
Matures: 56 days
Type: Heirloom (H)
How to Grow: Learn how to grow »
We sell this lettuce under its translated name, but it was originally called Froellenschluss. It also goes by the name of Freckles. Its origins have been traced back to Germany in1793. The leaves are pale to medium green with little red blotches scattered about. The leaves are very tender with an open vase shaped habit. It’s often used in baby lettuce mixes, but when picked at maturity, the leaves stay soft with a heart more like a butterhead than a romaine. It has some tolerance to warm weather germination, as well as to warm weather in general.
Matures: 48 days
Type: Heirloom (H)
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This European crisphead (or Batavian) is one of the outstanding lettuces out there. It’s light bright green leaves are slightly puckered and thick and juicy inside and out. As it matures it creates an open heart, pale yellow to pale green. Like a beautiful green rose perched in its garden bed, it is hardy in the winter and heat tolerant in the summer, and retains its sweet nutty flavor in all manner of adversity. It is also remarkable in its ability to germinate in warmer temperatures as well. It is resistant to downy mildew and lettuce mosaic virus.
Matures: 55 days
Type: Heirloom (H)
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Red Fire, a red leaf lettuce, is slow growing, but produces large uniform heads with loads of colorful frilly leaves that are shiny and somewhat puckered. It retains its sweet flavor even when the weather warms up. Red Fire also has proven to be bolt resistant and is suitable for both cool and warm conditions. Popular with market farmers for full size heads, home gardeners like it because they can pick the individual leaves over the length of the season.
Matures: 60 days
Type: Heirloom (H)
How to Grow: Learn how to grow »
Winter Density is sometimes described as a tall buttercrunch and is an heirloom from 19th century France. Also known as ‘Craquerelle du Midi’ it is somewhat like a Bibb in the baby stage, then quickly forms into a stout bunchy little romaine with crisp, crunchy outer leaves and a lovely “densely” filled heart. Although it does not germinate well in the heat, and despite its name, Winter Density holds well in warm weather and doesn’t seem to get bitter. A reliable little soldier, it is one of our favorite year round lettuces.
Matures: 60 days
Type: First Generation Hybrid (F1)
How to Grow: Learn how to grow »
A semi-dwarf snow pea variety with big rewards, it can be grown with or without support. In my experience the plants will perform better with some support, like a small tomato cage or trellis, or even border fencing. This variety is also suitable for larger containers. The large wide pods are very sweet as are the peas inside. Delicious raw as a healthy “chip” with dips, added to salads, soups or stir-fry.
Matures: 68 days
Type: Open Pollinated (OP)
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This diminutive pea makes ups for it’s size by yielding 2-3 pods per node. The vines are semi-dwarf at 24-30 inches high. Suitable for containers, give them a little support for best results, or try them in a hanging basket! Be sure to pick them regularly to extend the harvest. Pick the plump 3-inch dark green pods when they are full to enjoy the tiny delectable peas within. These are sweet and delectably sweet with the classic flavor one expects from a freshly picked pea pod. Disease resistant to fusariaum and powdery mildew.Watch Full Movie Online Streaming Online and Download
Matures: 27 days for “baby” leaves or 37 days full size
Type: First Generation Hybrid (F1)
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This is a nice upright variety, which makes for ease of harvest. The leaves are dark green and rounded, and make a pretty baby leaf. Fast growing plants make this a good choice for fall and spring harvest. Semi-savoy leaves are slightly puckered at maturity. Enjoy the great spinach flavor for all your salads and spinach creations.
Matures: Days: 30 days baby; 56 days bunching
Type: Heirloom (H)
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Bright Lights is a multi-colored blend of many chard strains. Harvest the baby leaves to add to a salad mix adding a rainbow of colors for a real wow factor! You will discover that each color carries its own distinctive flavors and textures at each stage of maturity. The yellow stalks tend to be slightly sweeter, and white stalks are more tender, for instance. Prepare the stalks as you would broccoli in a stir-fry, while saving the leaves to steam as you would spinach. Leaves can be added to smoothies, too!
Matures: 32 days, baby; 59 days bunching
Type: Heirloom (H)
How to Grow: Learn how to grow »
This chard is also known as rhubarb chard. It has dark green leaves, deep red ribs and veins. The leaves are packed with nutrition and can be eaten raw (best as baby leaves), or cooked. The stems may be a bit tougher than that of white varieties, but steaming or braising them will soften them and will also reduce any bitter flavor. Simply prepared with a bit of olive oil, and garlic with a splash of balsamic vinegar, it makes a super easy and very nutritious side dish.