Cool Season Kit (+–) - In many climates the best time of year to garden is actually in the fall and winter months when rain returns and insect pests are dormant! This collection of 15 cool season varieties will give you plenty to eat from September to March. It is also perfect for those who live in regions with cooler summers, such as the coast or northern climates.We include planting instructions for beginners. - Nantes Coreless Carrot, Detroit Red Beet, Tokyo Market Turnip, Arugula, Giant Red Mustard, Bok Choy, Ethiopian Kale, Great Greens Mix, 3 Lettuce Mix, Collards, Rainbow Chard, Valencia Onions, Nozaki Early Chinese Cabbage, Cilantro, Dill
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Year-Round Garden Kit (+–) - This complete garden seed kit include 24 varieties of warm and cool season plants. We also include planting instructions so even the complete garden novice can be successful. - Warm Season: Dragon Tongue Bush Bean, Top Hat Sweet Corn, Mid-East Prolific Cucumbers, Bidwell Casaba, Early Moonbeam Watermelon, Amish Pimiento Sweet Pepper, Early Jalapeno Pepper, Sweetmeat Squash, Yellow Crookneck Squash, Russian Mammoth Sunflower, Amish Paste Tomato, Peacevine CherryTomato, Thessaloniki Tomato. - Cool Season: Arugula, Great Greens Mix, Prizehead Lettuce, , Detroit Red Beet, Coreless Nantes Carrot, All American Parsnip, Ethiopian Kale - Herbs: Cilantro, Dill, Italian Large Leaf Basil
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Adzuki Red Bean (+–) - Vigna angularis
- 30 seeds/pack Heirloom - Commonly used in East Asian cuisine where it is cooked down and sweetened to make red bean paste. Small beans grow on annual vines
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Blue Grey Speckled Tepary Bean (+–) - Phaseolus acutifolius v - 25 seeds/pack | 80 days | Heirloom - We have been growing tepary beans for many years and this new variety has come with high recommendations from several sources. The dry beans are a tapestry of tan/grey with blue speckles. We direct seed them three rows to a bed with seeds planted closely together. Soon they form a dense thicket of bean plants. No need to trellis. Allow the pods to dry on the plants and then using clippers cut the entire plants onto sheets. Roll your sheet up like a taco and do the bean stomp to free the seeds (See photo). Further winnowing with a fan will remove the chaff. These are very drought tolerant beans from the southwest that have a rich nutty flavor. -
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Holstein Bean (+–) - Phaseolus vulgaris - 30 seeds/pack | 60-70 days - Expect an abundant yield from this early producing variety of dry bean. Each pod yields 4-6 fat white- and maroon-speckled beans. To harvest, collect dry pods from bushes and thresh. When cooked they will double in size and are exceptionally tender. This last season we grew several pounds of Holstein beans for eating. We also found the young pods to be tasty fresh.
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Marfax Soup Bean (+–) - Phaseolus vulgaris - 30 seeds/pack | 60-70 days | Heirloom - This yellow dry bean is a favorite heirloom, eaten in New England for over a century. The prolific bushes produce richly flavored beans early in the season making them great for cooler climates. We’ve been making delicious baked beans with these.
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Missouri Bill's Pole Bean (+–) - Phaseolus vulgaris - 30 seeds/pack | 65 days | Heirloom - Hearty soup bean with a crisp pod also suitable for fresh eating. Medium vining pole prefers trellis but will also climb plants nearby such as corn and sunflowers. Expect a heavy yield; time and time again we are stunned by their productivity. We think this bean is a 'must-plant' for those attempting to grow their own protein. This local Heirloom has been cultivated and saved in Northern CA on the Epperson Family Farm. While the original name has been lost, they now call it Missouri Bill’s Bean because Bill from Missouri gave it to them nearly 40 years ago! Compare to pinto.
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Mitla Black Tepary Bean (+–) - Phaseolus acutifolius var. latifolius - 30 seeds/pack | 80 days | Heirloom - Copious producer of small black beans with a nutty flavor. These beans are native to the arid Mitla region of Oaxaca, MX. Mitlas are quite drought tolerant, requiring little water and adapted to hot climates. Compared to other tepary beans these tend to vine and could be trellised for ease of harvest. In 2009 Kalan visited the Mitla ruins of Oaxaca known for the intricate plaster and stone patterns still visible.
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Orca Bean (+–) - Phaseolus vulgaris - 30 seeds/pack | 70-90 days | Heirloom - This bean goes by many names: calypso, yin-yang, and my personal favorite, orca. Like little killer whales swimming through your garden, these beans have striking black and white designs reminiscent of the yin-yang symbol or orcas. Eat them fresh when pods are young or as shell beans. Allow the beans to dry on bush to save as dry soup beans.
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Sacaton White Tepary Bean (+–) - Phaseolus acutifolius var. latifolius - 30 seeds/pack | 70-90 days | HeirloomThese small white beans were first cultivated by the Hohokam Native American tribe. They were commercially cultivated by the Gila river near Sacaton, AZ. We found these to be prolific beyond belief and quite drought tolerant. They have a bush habit so no need to trellis. To harvest, let all the pods dry and cut the whole plant at base. Wrap all the cut plants in a sheet and do the hokey pokey! After stomping remove larger plant material by hand and winnow to remove pods and chaff. -
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Sonoran Gold Tepary Bean (+–) - Phaseolus acutifolius var. latifolius - 30 seeds/pack | 80 days | Heirloom - This drought tolerant bean produces gorgeous golden beans with a rich nutty flavor. Sow this medium vining bean thickly and allow beans to dry on the vines. Harvest all the vines onto a tarp and stomp to release the masses of beans. These are native to the Southwest and Mexico.
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Detroit Dark Red Beet (+–) - Beta vulgaris - 50 seeds/pack | 59 days | Heirloom - A classic red beet that produces consistent 3-inch globes with extremely sweet, dark flesh. An 1892 heirloom, it is an established variety with strong tap roots and hardy tops.
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Nantes Coreless Carrot (+–) - 200 seeds | 75-85 days - Here is a sweet, high yielding, reliable and long-storing carrot which we stand by. With blunt, well-filled tips and smooth skins, it will be a market pleaser. A large-sized Nantes type that forms sturdy 6-8″ long, cylindrical, fine-grained roots that are bright orange throughout. Nantes Coreless sweetens up earlier than other varieties of this type. It possesses strong, vigorous tops, smooth skin, good tip fill and a complex, carroty flavor.
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Floriani Red Flint Corn (+–) - Zea mays - 50 seeds/pack | 100 days | Heirloom - Dark red flint corn grinds into a deep yellow corn meal with hints of pink. This heirloom originates from the Italian Alps where subsistence farmers cultivated it for centuries. Great for grits, cornbread, etc. Good yield. From 200 plants we harvested 31 pounds of dried corn.
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Hopi Blue Corn (+–) - Zea mays - 50 seeds/pack | 90-100 days | Heirloom - This staple food of Southwestern Native Americans is revered for its life-giving properties and widely known as the Corn Mother. Our strain was gifted to a friend in Northern CA 10 years ago by a Hopi elder. With deep blue kernels borne on 8-inch ears, this corn thrives in hot temps and long growing seasons. Fertile soil can produce up to 6 ears per plant. Allow ears to dry on the plant and grind for a beautiful fine corn flour.
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Japanese Hulless Popcorn (+–) - Zea mays - 50 seeds/pack | 85 days | Heirloom - Vigorous corn produces loads of ears with white kernels. Pops up white and large with great flavor. Average 6 inch ears. Other variety information for this type talk about small plants but ours grew to 10 feet! In our house popcorn is a standard snack and it is nice to know where it came from! Will grow well in the foothills and valley.
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Oaxacan Green Dent Flour Corn (+–) - Zea mays - 50 seeds/pack | 75 days | Heirloom - From southern Mexico, this variety yields large ears on 7-10 foot drought tolerant stalks. Grind to produce your own green/blue corn flour. Traditionally used to make tortillas and tamales. The kernels are truly stunning in shades of green, yellow and blue.
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Painted Mountain Flour Corn (+–) - Zea mays - 50 seeds/pack | 85 days | Heirloom - This is the most beautiful corn we have ever grown or seen. It produces the full color spectrum in bright, vivid hues. Bred by Montana grower Dave Christiansen, it has been selected from more than 70 Indian corns for hardiness in short, cool mountain climates. Our crop grew to only 5-6 feet and produced 1-2 ears per plant. Great to grind for corn meal, flour, tortillas, etc.
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Supai Red Parch Corn (+–) - Zea mays - 50 seeds/pack | 110 days | Heirloom - The idea of parching corn has intrigued us for years. Think corn nuts. The basic idea is to remove the dried kernels from the cobs and heat them gently on a dry to lightly oiled skillet. Cast iron works great. Within about 5 minutes the kernels swell and become soft and chewy. Add spices or salt and you have a fantastic snack. - Many flour corns will work for parching but this variety is especially good for it. It was re-selected from older native strains by seed breeders Alan Kapular and Carol Deppe. The star burst red and white patterning is stunning and the 6-7 ft plants produced well. Average of two ears per plant.
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Top Hat Sweet Corn (+–) - Zea mays - 50 seeds/pack | 80 days NEW - We are very pleased to offer organic Top Hat Sweet corn seed grown on our farm during the summer of 2016. Top Hat is an excellent modern sweet corn variety with plump golden kernels and a super sweet corn flavor. It is the breeding work of Jonathan Spero in southern OR. It has been selected to tolerate cool soils, mature early and have tight husks that are effective in excluding insects. We saw no corn earworm damage in this year's crop! Expect 8 -10 ft plants with an average of 2 ears per plant. Ears are about 8 inches long. Read this article in the Edible Shasta Butte by Kalan Redwood that chronicles Spero's work to bring us Top Hat. - Top Hat is an open source variety and pledged to the Open Source Seed Initiative. The pledge states : "You have the freedom to use these OSSI- Pledged seeds in any way you choose. In return, you pledge not to restrict others’ use of these seeds or their derivatives by patents or other means, and to include this Pledge with any transfer of these seeds or their derivatives." - It ensures Four Open Source Seed Freedoms for this and future generations:- The freedom to save or grow seed for replanting or for any other purpose.
- The freedom to share, trade, or sell seed to others.
- The freedom to trial and study seed and to share or publish information about it.
- The freedom to select or adapt the seed, make crosses with it, or use it to breed new lines and varieties.
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Yukon Chief Sweet Corn (+–) - Zea mays - 50 seeds/pack | 55 days - This short season variety is suitable for cooler climates such as the coast or mountains. The plants are dwarfed at 3-5 feet with several small yellow ears per plant. Ears are 4-7 inches in length and some plants produce as many as 6 on multiple tillers. Developed in 1958 by the University of Alaska.
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Cilantro (+–) - Coriandrum sativum - 100 seeds/pack | 45 days - This zesty herb has quite a reputation. Loved by most and loathed by a few. Many say that no salsa is complete without cilantro. Others love the seeds, called coriander. Sow seeds in September for harvest through the winter and into the spring. Or sow in early spring for spring harvest. If you must have cilantro with your salsa, try drying it, freezing it or planting in succession in the shade for summer harvest. Annual.
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Dill (+–) - Anethum graveolens - 100 seeds/pack | 45 days - Dill is the classic flavoring used in many dishes and of course, pickles! Dill does best in cool weather so get it going in early spring and plant outside before last frost. Or in mild winter climates, plant in fall for harvest through the winter. When heat comes on dill will go to seed quickly. Use the seeds as a culinary spice and for your pickling needs. Dill produces bountiful feathery leaves with great flavor and thousands of seeds. Our dill easily topped out at seven feet tall. Biennial or annual.
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Garlic Chives (+–) - Allium tuberosum - 50 seeds/pack | 85 days - This perennial chive has true garlic flavor. Spicy and sweet; perfect garnish for savory dishes. Our seed comes from a patch in our herb garden that has been growing for more than 5 years. Very hardy. Dies back in the winter and begins to grow again in the spring. Perennial.
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Italian Flat Leaf Parsley (+–) - Petroselinium crispum - 150 seeds/pack | 70 days - This fantastic culinary herb is high in vitamin E. Parsley is a biennial and will only 'go to seed' after it has been through a winter period. Cut and come again all year long! Biennial.
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Italian Large Leaf Basil (+–) - Ocimum basilicum - 100 seeds/pack | 60 days | Heirloom - Classic green sweet basil; perfect for pesto. We love to add it to soups, salsas or to accent a tomato platter. This variety produced plentiful leaves and really attracted the pollinators. Good container plant for a kitchen herb garden. Annual.
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Mustard, Black (+–) - Brassica nigra - 200 seeds/pack | 120 days to dry seed - Use seeds in making your own hot mustard! Native to the Mediterranean, this mustard is suited to the valley and foothill climate. Expect it to go to seed quickly but that is ok since it is mainly grown for its seeds. The leaves are mild, but slightly hairy, and can be used as a braising green. Annual.
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Opal Purple Basil (+–) - Ocimum basilicum - 100 seeds/pack | 60 days - We originally grew this basil as a seed contract for a larger seed company and fell in love with it. Dark purple leaves are large and slightly ruffled. The taste is comparable to sweet basil with a bit of a sharper bite. We find that it makes a great pesto on its own or combined with sweet basil. If you let it go to seed you'll be blessed by a multitude of labiate lavender flowers borne on upright stalks. Annual.
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Afghan Sesame (+–) - Sesamum indicum - 150 seeds/pack | 110 days | Heirloom - Graceful plants produce multitudes of tan sesame seeds along tall stalks. The dried seeds taste nutty; they can be dry roasted and used whole in cooking or ground into a paste. Beautiful white flowers are tubular. Loves heat! To harvest allow the stalks to dry then cut and shake into a bag or bin. We find the stalks dry at various time so it is necessary to do multiple harvests off your patch. Luckily, when the seed pods open they do so upwards so the seed doesn’t fall out.
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Apache Red Sugarcane Sorghum (+–) - Sorghum bicolor - 100 seeds/pack | 110 days | Heirloom - Originating in Africa and grown for years on the San Carlos reservation in Arizona, this sorghum cultivar is prized for its exceedingly sweet stalks that can be processed into syrup or simply sucked like sugarcane. Grows 10-12 ft. The seeds have nutritional qualities although ; though, it is prized more often as a forage crop for livestock. The seed heads can be stripped of seeds and bound together to make colorful brooms!
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Barley, Arabian Blue (+–) - Hordeum vulgare subsp. Vulgare - 50 seeds/pack | 89 days | Heirloom - Spring planted, this ancient 6-row hulless barley variety has vigorous growth and is easy to clean. Blue/brown seed. Delicious cooked in soups. Grows to about 4 feet in seed.
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Black Sesame (+–) - Sesamum indicum - 150 seeds/pack | 110 days | Heirloom - In our quest to minimize our grocery bill we've become hooked on sesame. Easy to grow and vigorous, sesame loves the summer heat and grows well in most soils type with average water. This variety produces black seeds! Just as tasty as the tan with a unique look. After growing sesame once, we're sure you'll include it in your garden again and again. The plants can grow to waist high and taller with lovely white tubular flowers. It is really a stunning plant suitable for edible landscapes.
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Bolivian Yellow Quinoa (+–) - Chenopodium quinoa - 150 seeds/pack | 150 days | Heirloom - Very tall growth to 10 feet. Slender and branching. Day length-sensitive. This variety will not flower and produce seed until the hours of light wane in the fall. At our latitude in Northern CA this was in late October. This variety would probably do best in a climate that usually has a long growing season and few fall rains. Brilliant yellow seeds! Be sure to rinse well to remove the bitter saponins before eating.
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Elephant Head Amaranth (+–) - Amaranthus gangeticus - 200 seeds/pack | 90-100 days | Heirloom - This amaranth variety will add a little Dr. Seuss to your garden. The large red seed heads are reminiscent of an elephant trunk and filled with thousands of red seeds. Thanks to Uncle Jeff for passing along this great variety to us!
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Faro Quinoa (+–) - Chenopodium quinoa - 150 seeds/pack | 90-110 days | Heirloom - Heavy producer of small tan seeds. Seed heads not as colorful as some varieties but makes up for this in quantity. Adaptable variety. Not day length-sensitive and will grow in most climates.
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Golden Giant Amaranth (+–) - Amaranthus hypocondriacus - 200 seeds/pack | 98-110 days | Heirloom - This grain amaranth produces golden seeds with a high protein profile. Known as an ancient grain of the Americas, it is still popular today (known as kiwicha) in Peru. These plants will easily reach 7-8 feet and need good spacing. This is one of the easiest grains for home gardeners to grow and eat. To harvest, allow seeds to dry partially on plant and then cut seed heads into a paper bag or onto a sheet for further processing. Be watchful at this stage—little birds also love these seeds!
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Hopi Red Dye Amaranth (+–) - Amaranthus cruentus - 200 seeds/pack | 70-100 days | Heirloom - With seeds high in amino acids and leaves loaded in iron and calcium, why not grow amaranth? This burgundy variety was used as a red dye plant by the Hopi people. The leaves can be eaten like spinach while the shiny black seeds can be cooked like rice or ground into gluten free flour. Growing 7-8 feet tall, amaranth needs good spacing and thrives in our summer heat.
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Sorghum, Mennonite (+–) - Sorghum bicolor - 100 seeds/pack | 110 days | Heirloom - Excellent variety of sorghum with a high sugar content in the stalks. Homesteaders used to crush the stalks and boil the sweet liquid down to make a sweet sugar syrup. The seed grain is good for grinding or chickens and the stalks can also be used for large animal forage.
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Tarahumara Popping Sorghum (+–) - Sorghum bicolor - 100 seeds/pack | 100-120 days | Heirloom - At 10-12 feet, this crop is an impressive visual in any garden. Grown for the seeds. Yes! They pop! This variety originates from our southern neighbors, the Tarahumara people of Mexico. However, popping sorghum is also found ubiquitously in western Africa according to one ‘old’ Peace Corps volunteer we know.
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West African Millet (+–) - Pennisetum glaucum - 200 seeds/pack | 100 days | Heirloom - Like a giant grass, this grain grows 7-10 feet and produces multiple seed heads on each plant. The seed heads resemble a corn cob with no husk and are covered with many small blue grains. This millet is a food staple in western Africa and seems well suited for our climate region. Pearl millet is well adapted to growing areas characterized by drought, low soil fertility, and high temperatures. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive.
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Apollo Arugula (+–) - Eruca sativa - 200 seeds/pack | 45 days - Apollo arugula is slightly less spicy than its cousin roquette. The leaves are about 8 inches long and with rounded margins. Plant in the early spring or fall. Will go to seed quickly with the heat of summer. Direct seed or start in trays and transplant.
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Arugula Roquette (+–) - Eruca sativa - 200 seeds/pack | 45 days - Succulent and spicy cool-season green. Leaves deeply divided and dark green. Grows quickly and responds well to continuous harvest. Plant in the early spring or fall. Will go to seed quickly with the heat of summer. Direct seed or start in trays and transplant.
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Bok Choy (+–) - Brassica rapa - 200 seeds/pack | 45 days - This classic Asian green is fantastic in stir-fry or raw in salads. Bok Choy produces large green leaves with succulent white and crispy stems that cook up well. The leaves grow from a basal rosette allowing for continual harvest of outer leaves and stems while new growth appears from the center. These are especially tasty when lightly steamed with soy sauce or Braggs.
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Collards (+–) - Brassica oleraceae
- 200 seeds/pack | 60-80 days - These collards have large aqua leaves that stand up to both the summer heat and winter temps into the teens. Great texture and flavor. We loved them gently sauteed with garlic. Great in soups too.
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Double Purple Orach (+–) - Atriplex hortensis - 100 seeds/pack | 40 days - Purple leaves brilliant. Orach is good for salads and stir-fry. The leaves have a sweet flavor and tender texture.
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Ethiopian Kale aka Karate Cabbage (+–) - Brassica carinata - 200 seeds l about 50 days - This unique green hails from Ethiopia and goes by a few different names. It is not quite kale, nor mustard, nor cabbage. Whatever you want to call I'm sure you'll agree it is delicious. Buttery sweet flavor that can be eaten raw or cooked. Prolific producer of cut and come again leaves that will overwinter in many climate zones. As seed producers we loved the heavy seed yield and the fact that it won't cross pollinate with other brassica crops! -
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Giant Red Mustard (+–) - Brassica juncea - 200 seeds/pack | 45 days - These huge leaves with red and green coloring pack a spicy punch. The flavor is wasabi-like when eaten raw. The spice, however, diminishes when cooked and is great for stir-fry or soups. It will overwinter well in many climate zones not covered in snow. One thing I really appreciate about this green is that it is slow to bolt in the spring. When many of our other overwintered greens are going to seed we are still eating from this mustard. It is also the last to get aphids or harlequin beetle damage in the spring.
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Great Greens Mix (+–) - Bok Choy, Giant Red Mustard, Arugula and Garden Cress. - 200 seeds/pack | 45 days - Sow this mix to have tasty and plentiful greens September through May. All of these greens thrive during the cool season and can be harvested many times. Fantastic as micro-greens in salad or in stir-fry.
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Green Wave Mustard (+–) - Brassica juncea - 200 seeds/pack | 45 days - An American classic mustard, this is one of our new favorite greens. The 2-foot tall plant produces huge, dark green spineless leaves with wavy edges – a beautiful plant. This green is slow to bolt, so it will produce through the heat of the summer. Mild texture with a spicy kick.
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Nash's Red Winter Kale (+–) - Brassica napus - 150 seeds/pack | 60 days - Plant kale in the spring and enjoy for a year. It will survive extreme summer heat and then last all winter long in your garden. These seeds come from Nash's Organic Produce in WA state. Very frilly leaves. Frost makes kale grow only sweeter. Enjoy in stir-fry, shredded in salad and steamed. This variety has the added benefit of being a Brassica napus so for seed saving purposes it will not cross pollinate with broccoli, cabbage, etc.
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Persian Cress (+–) - Lepidium sativum - 200 seeds/pack | 45 days - This cress is very spicy. Use as a garnish or add to salad and other dishes. Leaves oblong and smooth along margins. Cool weather green.
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Rainbow Chard (+–) -
- Beta vulgaris
- 50 seeds
- This rainbow veined chard thrives year round in most climates. Large dark green leaves with colored veins from red to orange and yellow are a nutritious addition to many dishes.This chard performs well in summer heat and cold wet winter weather alike. Plant in spring for a year of continuous harvest. For seed savers, beware that chard of any kind will cross pollinate with beets.
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Winter Bloomsdale Spinach (+–) - Spinacea oleracea - 100 seeds I 47 days I Open Pollinated - Our favorite for early spring overwintered spinach production. Heavy, Savoy-type, thick leaves, with great flavor. Winter hardy in well drained soils yielding the first field spinach of the year.
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Wrinkle Crinkle Cress (+–) - Lepidium sativum - 200 seeds/pack | 45 days - Very spicy garden cress with crinkly leaves, reminiscent of curly parsley. Use as garnish and as gourmet green in salad and stir-fry.
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3 Cucumber Mix (+–) - Cucumis sativus and C. melo
- 50 seeds/pack | 60 days | Heirloom - Mix of Lemon, Mid-East Prolific and Armenian cucumbers. These are our three favorite cucumbers all in one packet. You could direct sow the whole pack along a trellis or in a bed for a bountiful and diverse crop of eaters, slicers and pickle material.
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3 Lettuce Mix (+–) - Lactuca sativa - 200 seeds/pack - For those who want several lettuce varieties, try our mix of three colorful cut-and-come-again lettuce. The varieties in this mix change regularly.
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3 Melon Mix (+–) - Cucumis melo - 25 seeds/pack | 85-100 days | Heirloom - Mix of three delicious and different melons: Bidwell Casaba, Crane Melon and Blenheim Muskmelon. All three have orange flesh and are heirloom varieties. Direct seed or transplant after last frost for variety in your garden this summer.
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3 Summer Squash Mix (+–) - 25 seeds/pack - Mix of Lebanese, Golden Bush Scallop and Yellow Crookneck. All your summer squash varieties in one packet! Direct sow seeds after last frost when soil has warmed. Harvest frequently from plants when fruits are young. -
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3 Sunflower Mix (+–) - Helianthus annus - 50 seeds/pack - Decorate your garden with sunshine. This mix of sunflowers includes Russian Mammoth, Hungarian Black and Evening Sun. Let these reseed year after year in your garden. The birds will love you for it! Sow sunflowers up to 1/2 inch deep after all danger of frost has passed. Space 2 ft apart or more for optimum growth.
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3 Winter Squash Mix (+–) - 25 seeds/pack - Winter squash is an awesome nutritious food source. This combo contains three of our favorites: Oregon Homestead Sweetmeat, Guatemalan Blue Banana and Sugarloaf Delicata. All three of these squashes like to ramble so give them some space. They all have sweet orange flesh great for baking, souping, grilling, baking, etc. Direct seed your squash after all danger of frost has passed and the soil has warmed. Space them 18 inches to 2 feet. Harvest these squashes in the fall when the rind is so hard you can't dig a finger nail into it. Be sure to cut the stems a couple inches away from the squash for better storage. Store fruits is a cool location. -
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Criolla Sella Hot Pepper (+–) - Capsicum baccatam - 50 seeds/pack | 70 days | Heirloom - These knee high multi-branching plants are loaded with 2-inch golden orange peppers. We love the citrus flavor with mild heat. Produces early, even in our mountain climate. Withstands hot temps and fierce sun without burning fruits. Makes a beautiful and delicious golden chili powder.
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Early Jalapeño Hot Pepper (+–) - Capsicum annuum - 50 seeds/pack | 65 days - These plants yield an amazing number of blunt, 3-inch peppers. As its name suggests, it ripens earlier than other jalapeño varieties. It also resists sunburn due to thick foliage. Each compact plant produces 20-30 fruits each! We think this is the perfect multi-use pepper, great for canning or pickling or for a flavorful addition to salsa or soups. This pepper has just the right amount of heat. We have heard reports of some jalapenos not having any heat. This is not the case with our line of jalapeno. Great heat here.
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Peruvian Purple Hot Pepper (+–) - Capsicum fructescens - 50 seeds/pack | 95 days | Heirloom - Heralding from Peru, this completely purple plant yields dark purple to almost black peppers. The up-pointed fruits are mildly hot, meaning you can actually put one or two in a salsa and not get blown out of the kitchen! It really is quite a striking plant whose compact nature lends it to patio gardens. These peppers do need a long season to fully mature. Watch as the fruits turn from dark purple to burgundy red when mature.
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Scotch Bonnet Hot Pepper- ON SALE! (+–) - Capsicum chinensis - 50 seeds/pack | 100-120 days NEW - - Scotch Bonnnet peppers are a staple in Caribbean cuisine as well as a new favorite on our farm. The squat golden fruits pack not only heat but also fruity sweet flavor. These are relatives of the habanero and are similar in growth and maturation. Be sure to seed them a good 6-8 weeks before the last frost since they need a fairly long growing season. Expect loads of these golden peppers to ripen until the first frost. Extend your season with row cover or the greenhouse. - We made a delicious fermented hot sauce with this by blending the fruits, including the stems, with a few cloves of garlic, salt, a bit of honey and a dab of yogurt. Blend well and put in a canning jar. Leave to ferment at room temp for 3-5 days, burping the container several times a day to let gases escape. Refrigerate and enjoy! - -
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Peruvian Goldenberry (+–) - Physalis peruviana - 50 seeds/pack | 100 days | Heirloom - In the tomato family, goldenberries have a sweet taste and a unique decorative appearance. These small orange fruits are encased in a paper husk and fall from the plant when mature. They are tangy with a peachy flavor. Truly a garden treasure. Whenever we have guests in the summer and want to knock their socks off we offer them a few of these gems. To top it off, research shows they may have anti-inflammatory and anti-oxidant properties. Also, melatonin has been found in the plant, which suggests it may lower risk of diseases associated with stress, including neurodegenerative diseases. The challenge is to grow enough of them. Start plants indoors and transplant outside. They need a long season to really produce well.
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Purple de Milpa Tomatillo (+–) - Physalis ixocarpa - 50 seeds/pack | 70-90 days - Purple variety with fruits 1-2 inches. Tangy flavor great in green salsas. Purple color indicates maturity. With time, they become more seedy but sweeter for eating raw. Prolific. We plant this from seed directly in garden soil June 1 and still get a great yield.
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Tomatillo Verde (+–) - Physalis ixocarpa - 50 seeds/pack | 60-80 days - These classic green tomatillos are borne on sprawling plants that produce vast amounts of green fruits covered in papery husks. They have a unique sweet and tangy flavor. Use the fruits in green salsas combined with onions, garlic, etc. Be aware, these plants have a reputation of volunteering for years after the original planting. Personally, we think that is a great thing! Adapted to grow in a wide range of climates but will handle a lot more heat than tomatoes. -
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Golden Bush Scallop Squash (+–) - Curcubita pepo - 20 seeds/pack | 68 days - Yellow patty pan-type squash is shaped like a flying saucer with a ribbed edge. The vigorous bushes will produce all season long. Harvest squashes young at 4-5 inches across and use however you would other summer squash.
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Guatemalan Blue Banana Squash (+–) - Curcubita maxima - 20 seeds/pack | 90-95 days | Heirloom - These huge dark blue squashes measure 2-3 feet in length. When grilled or baked, the golden flesh becomes rich and creamy with a buttery flavor. We enjoyed sharing these uniquely colored squash with our families during Thanksgiving. Fun to grow!
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Lebanese Summer Bush Squash (+–) - - Curcubita pepo - 20 seeds/pack | 40-50 days | Heirloom - This light green summer squash, with a creamy texture and sweet flavor, is shaped like a pendulous water balloon. Eat them young for tender flesh that remains firm when cooked or use older fruits to grill on the barbie. Absolute farm favorite! Stands up to dry conditions better than most other squashes. Very prolific.
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Styrian Hulless Seeded Pumpkin (+–) - Cucurbita pepo - 25 seeds/pack | 90 days - As the name suggests, the seeds of this variety are hulless meaning you can just pop them in your mouth and eat. Wonderful nutty flavor. They are delicious raw or lightly toasted with salt or spices. The flesh of these pumpkins is not very nice to eat but all types of cows, chickens and pigs seem to enjoy. With orange skins and some green striping these could also be used for Halloween pumpkins and the seeds harvested at that time. The seeds are a great source of protein and once dried will keep until you are looking for a snack. - They mature quickly and can be harvested before other winter squashes. We found that if left too long in the field after maturity the seeds will begin to split and germinate inside the pumpkins. To harvest the seeds split pumpkins open and scoop seeds. Once you've cleaned the pumpkin guts off the seeds dry them on a screen until completely dry in a warm location with good air flow. Variety from the Styria region of Austria.
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Sweetmeat Oregon Homestead Squash (+–) - Curcubita maxima - 20 seeds/pack | 95 days | Heirloom - This sweetmeat produces 10-20 lb. fruits with classic blue skin and brilliant orange flesh. It is a superior keeper and fantastic to eat any way you can imagine; soups, stews, quiche, pie, etc. The large seeds are also tasty to eat and help protect the male prostate! This strain was re-selected by Oregon plant breeder and author Carol Deppe.
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Tromboncino Squash (+–) - Curcubita moshata - 20 seeds/pack | 60 days | Heirloom - This Italian heirloom can be eaten as a summer squash at 60 days or leave it on the vine to grow large and tan for a winter squash. As a summer squash they have a firm texture and sweet flavor. As a winter squash they are akin to a butternut cousin with a milder flavor. Rampant vines can be trellised.
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Winter Luxury Pumpkin (+–) - Curcubita pepo - 20 seeds/pack | 100 days | Heirloom - This heirloom pumpkin dates back to the late 1800s and has been loved ever since for its sweet orange flesh perfect for pies, soups and bakes. Winter Luxury is a mid-sized squash that can just about be used in one meal, with the leftover puree frozen for some later date. The vines crawl rampantly and each plant will produce 3-5 fruits with pale orange and finely netted skin.
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Yellow Crookneck Squash (+–) - Curcubita pepo - 20 seeds/pack | 50 days - Classic yellow crookneck squash great steamed, fried, baked, grilled. Anyway you like it! Harvest young and often for a continuous supply of this tasty squash.
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Amish Paste Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 75-80 days - We grew this variety with no idea what it would produce. We were stunned. The green hearts are framed in red flesh. Absolutely beautiful with a fruity flavor. Really a gorgeous variety for slicing with bits of cheese and basil! Indeterminate.
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Black Plum Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 80 days | Heirloom - With a deep flavor, this 2-inch oval tomato has a rich red color with black overtones. Prized by many as an excellent sauce tomato. They have the right amount of juice and strong crack-resistant skins. Originating from Russia. Indeterminate.
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Brad's Atomic Grape tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 75-80 days - We grew this variety with no idea what it would produce. We were stunned. The green hearts are framed in red flesh. Absolutely beautiful with a fruity flavor. Really a gorgeous variety for slicing with bits of cheese and basil! Indeterminate.
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Cosmonaut Volcav Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 65 days | Heirloom - This farm-favorite tomato is a fantastic all-around kitchen variety. We love it sliced for salads and sandwiches. An heirloom from the Ukraine, it is large and dark red and very prolific. Thanks to Shambani Organics for introducing us to this variety! Indeterminate.
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Costoluto Genovese Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 85 days | Heirloom - Dating back to the early 19th century this tomato has long been a favorite in Italy for fresh eating and widely known for superb sauces and juice. The high acid content off set with a deep sweet tomato flavor gives this odd looking heirloom high marks in the old and new world alike. We were astounded by the prolific nature of this knobby lobed tomato. Fruit set began early and did not stop until the frost was upon us. Even through the hot northern California weather we continued to get fruits. The high seed content also makes this variety a seed savers dream.
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Green Grape Cherry Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 80-90 days | Heirloom - Hanging on their vines like grapes, these yellow/green cherry tomatoes will tingle your taste buds. Bred by Tom Wagner in 1986 from a yellow pear cherry and a large beefsteak heirloom. With a tangy sweet taste, many folks find these little fruits addictive. The plants stay compact but bear fruit for a long season. Although they are listed as a determinate variety we found them to be extremely prolific. - The famous tomato expert Carolyn Male wrote a book called 100 Heirloom Tomatoes for the American Garden. On the green grape she says, “First time growers of green grape have a tendency to fall in love with it after only one season. When you experience the unique spicy sweetness associated with green tomatoes for the first time, it's easy to become addicted.”
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| Green Zebra (+–) - - - Lycopersicon esculentum - - 50 seeds/pack | 80-90 days | Heirloom - - At maturity these ‘green’ tomatoes are yellow with green stripes and measure 1-2 inches. They are sweet/tart and prolific. Indeterminate.
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Juane Flamme Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 70-80 days | Heirloom - This is the best tomato we know of for sun-drying. Also great for canning. Excellent sweet/salty flavor. The 2-3-inch, deep orange-colored fruits are borne in clusters and were the first tomato to ‘color-up’ for us this past season. Indeterminate.
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Milano Plum Paste Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 70 days l Heirloom - This determinate paste tomato is a highly productive Italian heirloom. Fruits are large to 5 inches, very meaty with few seeds. Good flavor. Compact tomato bushes could be planted in containers for patio gardeners. For canning a determinate tomato can be a blessing since all the fruits are ready at nearly the same time. This allows the avid canner to preserve large batches all at once. -
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Peacevine Cherry Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 78 days - Prolific 1-inch fruits borne on vigorous indeterminate vines. These are among the very best cherry tomatoes we’ve ever tasted. Sweet and plentiful. Another original from Peace Seeds, de-hybridized from Sweet 100. High in vitamin C. These tomatoes get their name from a high content of gamma-amino butyric acid, which acts as a calming effect on the body. Indeterminate.
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Pineapple Tomato- ON SALE (+–) - Lycopersicon esculentum - 50 seeds/pack | 60-80 days | Heirloom - This huge multi-colored heirloom weighs in at 1-2 lbs. When cut in half these fruits are truly stunning with a webbed pattern of yellow, orange and red colors. Everyone I know raves not only of their beauty but also the light and non-acid, almost fruity taste. It is a good idea to trellis these heavy fruits to keep them off the ground. They are also best eaten right away, as they don't tend to keep as well as some varieties. My favorite tomato to eat on a sandwich. Indeterminate.
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Principe Borghese Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 75-80 days l Heirloom - Well loved Italian Heirloom variety for its superior sun drying ability. Plants are absolutely loaded with small plum shaped fruits. They are possible to dry whole although we preferred to cut them in half and then dry on screens in our greenhouse. These become delicious snacks or can be re-hydrated for winter sauces and stews.
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San Marzano Paste Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 90 days | Heirloom - Excellent paste tomato with firm flesh and few seeds. Extremely prolific. The strain we offer yields masses of large fruits that come on later in the season. Trellising will keep your fruits dirt-free and easy to pick. Produces sauce with rich flavor. Indeterminate.
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Siletz Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 70 days - Early producing tomato yields large 4 inch tomatoes that can weigh up to a pound. Good flavor and will produce even with cooler temps. Developed by Dr. James Baggett of Oregon State University and released in 1994. Very few seeds in these hearty fruits.
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Skorospelka Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 60-70 days | Heirloom - This Russian heirloom tomato bears prolific amounts of small to medium sized red fruits. An early producer that will continue to offer tomatoes until the first frost, this variety is ideal for canning and fresh eating. Its habit is fairly compact and would do well as a container tomato. We were truly impressed by the amount of fruits harvested from this variety. Indeterminate.
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Thessaloniki Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 80 days | Heirloom - This Greek heirloom is a solid and prolific producer of uniform large red fruits. With great flavor thick skins these tomatoes also resist sunburn and cracking. Also known as 'Thessas', these fruits produce from mid-season to first frost. Large fruits great for slicing, salads, canning, drying, etc. One of our farm favorites for sure! Indeterminate.
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Zapatec Tomato (+–) - Lycopersicon esculentum - 50 seeds/pack | 80-90 days | Heirloom - Zapotec is an heirloom said to come from the Oaxacan Indians of Oaxaca, Mexico. These large fruits are surprisingly light with little water weight and firm, sturdy walls suitable for grilling or stuffing. Pale red with many pleats. Sliced they resemble a lace doily. Light and elegant taste. These were a top taster's choice during our Tomato Tasting Fest 2011. Indeterminate.
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