Our Varieties

Here you'll find a description and / or a picture of the items we like to grow. Not all are available every year.

Flowers

Rudbeckia

Gloriosa Daisy Bouquet

Small Bouquets of colorful Gloriosa Daisies.

Herbs

Basil

Basil, Genovese

This classic Italian basil is most often used for making pesto. It has a sweet fragrance and large leaves. Basil is rich in vitamin K and beta-carotene, natural anti-inflammatory ingredients.

Chives

Dense clusters of grass-like foliage are mildly onion-flavored, contain Vitamin C, some iron, and can help promote digestion. Both flower and stem can be cut anytime for use in salads, soups, or stir-fries.

Cilantro/Coriander

Cilantro

Useful for its fresh green foliage, its dried seeds (coriander) and its edible flowers. An essential flavoring in Indian, Chinese, Southeast Asian, North African and Latin American cooking.

Hyssop

The leaves and flowers of Hyssop have a licorice-minty taste, and indeed this plant is related to the Mints. Traditionally an aid to digestion and asthma relief, and an external stimulant to speed healing . It is cultivated mostly for medicinal purposes, but the leaves can be used sparingly in green salads, marinades and stews, to flavor green salads, poultry stuffings (with sage), chicken soup, and can be dried for use in teas.

Lemon Balm

This herb has pleasant, lemon-scented leaves that make a great tea. It is said to help an upset stomach, nervous tension and insomnia. Can be used in beverages and food dished, too.

Oregano

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.

Parsley

Curled Parsley

Curled Parsley is a tasty, breath purifying, nutritious garnish rich in vitamins and minerals. You can cook with it, use it fresh in salads and juice it. It can be used fresh, dried, or frozen.

Italian Flat Leaf Parsley

This herb enhance practically all European and Middle Eastern foods. Parsley leaves are the basis of green sauces from Italy and France to Germany and Argentina. Flat-leaf parsley has large, sturdy, serrated leaves with a pronounced flavor. It goes well with chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, and many other foods. The leaves are most commonly used, however, the stalks are good for adding flavor to stocks.

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.

Rosemary

Rosemary grows on a small evergreen shrub belonging to the Labiatae, the mint family. Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside. Its memorable flavor and unique health benefits makes it an indispensable herb for every kitchen. It flavors chicken, lamb, pork, salmon and tuna dishes as well as many soups and sauces.Because it is a well-established antioxidant, you will definitely want to include this wonderful herb in your arsenal against disease!

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.

Sorrel

Garden Sorrel

Young sorrel is used in salads, soups or stews.To use sorrel in salads, it’s a good idea to stick with small tender leaves that have the fruitier and less acidic taste. Young sorrel leaves are also excellent when lightly cooked, similar to the taste of cooked chard or spinach. For soups and stews, older sorrel can be used because it adds tang and flavor to the dish.

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.

Vegetables

Beet

Detroit Dark Red

Earthy and sweet with rounded and slightly flattened roots. An outstanding keeper.

Carrot

Scarlet Nantes

A classic among carrots, Scarlet Nantes has all of that old-time carrot flavor. Bright red-orange flesh with fine grain and almost no core. 6-7� roots have blunt tips and small to medium tops.

Cucumber

Armenian Cucumber

This fruit is truly burpless. It is actually a melon and is easily digestible by people who generally cannot enjoy cucumbers. Flavor is mellow and delicious. Light green, heavily ribbed skin is tender enough to forgo peeling.

Introduced from Armenia to Italy in the 1400s, this attractive, crisp cuke stays sweet even when the fruit is large. Thin skinned with dense flesh, few seeds, and a pleasant, mild flavor.

Garlic

CA Late White and CA Early White Garlic

California Late White Garlic and California Early White Garlic have a pungent flavor. There are approximately 12-16 cloves per garlic bulb.

Gourds

Decorative Gourds

This is a variety of small-fruited types with smooth or warted skin in a variety of fat, crooked, smooth or knobby - bright orange, striped orange, milky, green, striped green or differing colors above & below the midriff. They last for decorations into the spring.

Luffa

This needs a long season and the season is already short due to this cool wet spring so who knows if any will set – but this I just had to try. Also known as the Dishrag Gourd, dried and used for making bath sponges. Some folks pick them young, steam them and panfry them. In addition to being a scrubber and a comestible, this versatile gourd has been used to make soundproof wall boarding, to insulate army helmets, to stuff mattresses and saddles and even to make filters for steam engines and diesel motors!

Green Beans

Royal Burgundy

Delicious, round, stringless, deep-purple, 5� stringless pods with green interiors. Entire bean turns green upon blanching in boiling water.

Greens: Arugula

Arugula's leaves taste peppery. They may be oak-leaf shaped or straight. The edible white flowers make an attractive garnish and also add flavor.

Greens: Lettuce

Lettuce, Black Seeded Simpson

This lettuce was introduced in 1850! It has bright green, sweet tasting, large leaves. It's a very loose leaf lettuce!

Greens: Mizuna

Greens: Mizuna Mustard

Mizuna has green serrated leaves on slender white stems, the leaves are delicate enough to eat raw and have a slightly pungent mustardy, mild and tangy flavor. You will find the flavor of mizuna peppery-fresh but not overpowering. Mix mizuna with other salad greens and mesclun or add shredded mizuna leaves to soups and stir fries at the end of cooking. Use mizuna as a bed or garnish for meat and fish, grilled seafood, poultry or barbequed pork.

Greens: Mustard

Purple Mustard

A colorful addition to salads when young, mustard greens make a savory addition to sir-fries and soups when more mature. They are a good source of protein, thiamine, riboflavin, magnesium, phosphorus and copper, and an extremely rich source of dietary fiber, vitamin A, vitamin C, vitamin B6, folate, calcium, iron, and potassium.

Kale

Red Russian Kale

Red Russian Kale has been around since 1885! No wonder! It is sweet, tender and mild! A favorite because of its excellent flavor and attractive green-red frilly leaves. Tender, sweet lea More..ves are highly nutritious. Tasty steamed, stir-fried or in salads.

Pea

Sugar Pod Snow Pea

This snow pea has a very succulent, 3-4" long pods.

Pepper: Bell or Sweet

Aconcagua

Aconcagua Sweet Pepper

This non-bell sweet pepper is great for frying, roasting or eating fresh. It’s a tapering, medium-thick-fleshed pepper that is sweet at any stage of growth.

Sunrise Bell Pepper

A nice, sweet bell pepper that turns from orange-yellow as it matures.

Sweet Relleno Pepper

Delicious roasted or sauteed/fried, and especially marvelous stuffed.

Pepper: Hot

Ancho/Poblano

This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.

Bulgarian Carrot Pepper

This hot pepper has 2-3 in. peppers that are vibrant orange, and carrot-shaped. They satisfy the chile aficionado with consistent heat and fine flavor.

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.

Jalape�o

This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalape�os are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalape�o that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.

Potato

La Ratte Fingerling

This fingerling has yellow skin and waxy, creamy flesh. It is excellent in salads or steamed and served hot or sautéed and holds its shape in stews.

Summer Squash

Black Beauty Zucchini

The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.

Cocozelle

A dark and light-green striped Italian classic with a slightly nutty flavor.

Golden Scallopini

This summer squash is aucer-shaped and has golden fruits with scalloped edges. A delicious summer squash roasted, steamed or eaten raw.

Yellow Crookneck Squash

Yellow summer squash has been a favorite for over 150 years. This is a yellow-skinned, white-fleshed summer squash that is delicious lightly steamed, roasted or eaten raw.

Sunchokes

Sunchokes/Jerusalem Artichokes

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.

Swiss Chard

Red Swiss Chard

Swiss chard is truly exceptional with an impressive list of health promoting nutrients. This chard has bright red stalks and dark green leaves. Both the leaves and stalk of chard are edible.

Tomatillo

Purple de Milpa

Tomato

Black from Tula

Russian heirloom described by a grower as "the ugliest, most delicious tomato I�ve ever grown." Rich full flavor, great for slicing. This is a black-tinged heirloom tomato that we are very excited to bring to you.

Black Prince Tomato

An Heirloom tomato, originally from Siberia, this is one of the most popular and favored black tomatoes. Originally introduced from Irkutsk, Russia and is regarded as a "true Siberian tomato" The Black Prince tomato is said to have considerable health benefits beyond the presence of lycopene.

These deep garnet round, 2-inch (2-3 oz.) tomatoes are full of juice and incredibly rich fruity flavors. The small fruits contain deep rich colors on the inside. Perfect for eating fresh, and in cooking in tomato sauce or other culinary wonders.

Chadwick Cherry

Large for a cherry tomato, it has sparkling tomato flavor and few seeds.

Double Rich

3-inch fruit, red-orange on the outside and brilliant red inside. Celebrated for having almost twice the Vitamin C as other tomato varieties and as much as an orange. Good rich tomatoey flavors, sweet and slightly tart fruits.

Yellow Pear

Grown since the late 1800s, "Yellow Pear" is still popular for its tender, mild flavored, pear-shaped fruits. Low in acid, it has a sweet lingering flavor. Delicious in salads or pickled.

Tomato, Cherry

Gold Nugget

This cherry's fruit is sweet and flavorful It's a colorful addition to salads and relish trays. 1" diameter

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.

Winter Squash

Acorn Squash

Acorn squash is a dark-green, deeply ribbed fruits that turn orange when stored. Moderately sweet, dry, fine-flavored squash.

Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

Buttercup

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.

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.

Hopi Orange

This squash is large, with dark orange fruits and yellow flesh that is tasty for baking. It is a good keeper.

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."

Sweet Keeper

This large squash has a deep-orange color and is high in beta carotene. The fruit, like a flattened globe, is about 10-15 pound and are a prime choice for pumpkin pie. It stores well.