This orange-flesh 3-lb muskmelon is fragrant, juicy, and sweet.
This true canteloupe is a French heirloom from the 1800s. Incredibly fragrant, rich and sweet flavored, these 5-lb melons have a wonderful warty skin, too.
Yellow skin, creamy white flesh, and a tropical fruit flavor. Yummy!
This high-sugar content melon weighs in at about 10 lb each, with dark green skin, pink-ish flesh and few seeds.
We love lemon basil - chopped on grilled fish or chicken, adds a lemony herbiness to ricotta, and makes a great pesto. Unbelivable lemony aroma.
Just give us some basil, a tomato from the vine, some good olive oil, a little salt, and fresh mozzarella. This variety is perfect for pesto, too.
Fresh green onion flavor with so many uses! Edible purple flowers, too!
Crisp, bright green leaves with a clean herby flavor. The flavor of salsa and many Mexican dishes.
Lovely frilly fronds of dill are a great on grilled fish. Later, the dill heads make dill pickles!
This mint relative has a super lemony flavor and aroma. Used in traditional Italian cuisine - adds an herby, lemony essence to ricotta!
Similar in flavor to oregano, but milder.
There is no Italian cuisine without this herb. The aroma of pizza!
This variety is a beautiful dark green with large shiny leaves.
The unmistakable aroma of rosemary - woodsy, piney, earthy. Great with roasted potatoes, in focaccia, and as a kabob skewer!
One of our favorites - the amoma of sage simply cannot be beat. The essence of Thanksgiving!
A "spicy" basil variety from Southeast Asia with essence of clove and anise.
Traditional earthy, woodsy fragrance. A great herb that works well with almost any cuisine.
Last year, we grow some heads of Jericho that were nearly 5 lb without getting bitter - amazing! Crispy, juicy leaves make great salad greens.
Tah tsai is a wonderful green for fresh eating or cooking. Similar to bok choi, it features thick, dark green spoon-shaped leaves with a mild flavor.
Delicious, plump bean with a great bright yellow color.
A new variety developed from three heirloom types, these lovely beets show a range of colors - red, orange, gold, and pink. Fantastic!
Dark red beets with beautiful tops - bright green with red veins!
The classic yellow beet with wonderful sweet flavor.
Very large 8-inch blue-green heads. Fedco Seeds reports that Green King was the best-tasting broccoli in their taste testing of 23 broccoli varieties.
Quarantina is an Italian broccoli raab or rapini variety with a strong, crisp flavor.
Plump, green sprouts with lots of flavor. We love, love, love to roast these sprouts with olive oil, salt and pepper!
Large heads of medium-green Napa cabbage with good cabbage flavor - great to eat fresh, cooked or pickled.
Compact 3-lb round, green heads with creamy white core and excellent flavor.
Tight dark red heads with tender cabbage flavor.
Nelsons are dark orange colored, 7-inch cylinder-shaped carrots with great sweet flavor. We eat these carrots all year long! Beautiful green tops are also delicious.
We love these carrots! Large, traditional shape, purple on the outside with bright orange core, crisp and tasty.
Beautiful red-orange heirloom carrot variety from the 1800s has fantastic carrot-y sweetness.
Very high in beta carotene, these bright yellow carrots also have great carrot flavor.
This award-winning variety features large 7-inch amazingly snow-white heads!
We love celery root! This wonderful vegetables is a rough, knobby root with a sublime celery flavor. Eat it fresh with dip, roasted with olive oil, or boiled with potatoes for the best mash you'll ever taste.
Thick juicy stalks without the bitterness that can sometimes develop in celery.
Lovely little round yellow fruits! These beauties look like lemons, with the sweet, juicy, crisp cucumber flavor we all love.
A great looking and great tasting slicing cucumber. We have grown 2-lb 10-inch fruits that retained their wonderful juicy sweetness!
This classic pickling cuke was developed in 1929, with dark green skin and sweet fruit. Not just for pickling, these tasty cukes are great for fresh eating.
Painted Serpent is actually an heirloom Middle Eastern melon from the 1400s. It grows long, slender green fruits with yellow stripes, a wonderful burpless cuke.
Daikon is a long, thick, white Japanese radish. It has a great radish flavor and can be eaten fresh (just like the little round radishes we all know), sauteed in butter, pickled, added to soup or stew - so versatile!
Classic Italian-style eggplant, grows large 1-lb dark purple skinned fruit with creamy white flesh. Prized for its rich flavor!
Gorgeous purple stripes over white skin, this heirloom eggplant combines great flavor and great looks!
Stunning eggplant, white with lavender streaking, traditional Italian shape, and large 2-lb size. Considered the best-tasting eggplant.
OK, we're not really sure how to pronounce the name, but who cares? This eggplant is gorgeous! Teardrop shaped eggplants from India have purple skin with bright yellow stripes.
Flat, round fennel bulbs have a great anise flavor. Great for eating fresh or sauteed.
A very pungent garlic! These heads with red-skinned cloves will store for months.
A very early garlic with nice mild flavor - ready to harvest in June!
This variety originates from Vietnam. Flavor starts mild and finishes strong.
This italian heirloom from the 1800s features large cloves and robust garlic flavor.
This medium-hot garlic is white with a little blush of pink.
This 100-year-old heirloom has classic garlic flavor and beautiful purple/white skin.
Very spicy garlic, great for roasting!
Beautiful 6-inch, dark green beans with great flavor.
A traditional haricot vert bean, Maxibel grows loads of 7-inch long, slender beans. Fancy and tasty!
These beautiful beans are cream colored with purple stripes. An heirloom variety from the 19th century, Dragon's Tongue beans are crisp and juicy with traditional bean flavor.
Wild arugula has a slightly different shape and a stronger peppery flavor than other arugula varieties. Bright green leaves add lots of flavor to salads and are also great sauteed or in stir fry dishes.
Sometimes called frisee, this frilly yellow-green variety is a French heirloom from the 1800s with a sweet flavor not often found in endive.
Like spicy horseradish? You'll **love** this mustard green! The spiciest green we've ever tasted, it's unbeatable on a roast beef sandwich. Add to salad, saute with olive oil, make it into pesto! We're crazy about this green!
Sorrel has a tangy lemon flavor, delicious braised or sauteed with fish or chicken.
Lacinato kale is sometimes called Dinosaur kale or Tuscan kale. The Rainbow variety features dark green leaves, overlain with blues, purples, and reds. Beautiful and tasty!
Rich, blue-green curly leaves have a traditional kale flavor, even better late in the fall after a frost.
Not just a fun word to say, "Superschmelz" is a variety of huge kohlrabi that stays crispy and fresh-tasting. For those not familiar, kohlrabi is in the brassica family (broccoli, cauliflower, cabbage, etc.) and has a mild broccoli stem flavor. Great fresh or cooked!
A newer leek variety, King Seig leeks are shorter but up to 3 inches thick with a gorgeous blue-green color.
You have to see this one to believe it! Broad bright green leaves with dark red speckles (think Jackson Pollock) have a delicate buttery flavor.
Deep red leaves with pink veins make a stunning-looking romaine head!
In true butterhead (aka Boston) lettuce fashion, Nancy has medium-green leaves with a delicate, buttery flavor.
Award-winning red-leaf lettuce with a crispy texture.
The name says it all - this head of lettuce looks like a delicious salad in a bowl. Tender bright green leaves have a mild flavor.
Think you don't like iceberg lettuce? Give this one a try - it's nothing like what you find at the supermarket.
This French heirloom from the 1800s features thick, succulent leaves with a dark green color.
Yup, you may shed some tears dicing this one. Dakota Tears is a very flavorful yellow storage onion - keeps for months!
This amazing little onion is a lovely lavender color with light green tops. Somewhere between a pearl onion and a traditional onion size, Purplettes are great to eat fresh and are the perfect size for pickling.
Renowned sweet onion flavor, Walla Walla onion actually originated in Corsica and made its way to Washington over 100 years ago. Sweet onions don't have the pungency of storage onions because of lower sulfur content. They are also much juicier.
Classic dark red storage onion.
Andover parsnips are long, slender, and sweet. Somewhat similar to carrot, but milder and sweeter flavor. Great in beef stew!
With 8 peas per pod, this 100+ year-old variety is worth the work. Great to eat fresh out of the pod, sauteed with butter, in chicken pot pie or beef stew.
One of the most flavorful sweet peppers you'll eat. This cone-shaped pepper ripens to a bright red color with very thick walls. It's so versatile - chopped in salad, roasted on the grill, stuffed and baked.
Large, thick walls make this sunny yellow bell pepper great for stuffing!
Large, 3 or 4 lobed peppers with thick walls, delicious when green or fully-ripened red, Lady Bell is a classic red bell pepper.
Yes, we love peppers of all colors! This beautiful pepper rounds out our collection of red, yellow, green, purple, and orange sweet bell peppers.
Yes, really! Purple Beauties start green, quickly turn purple, then slowly ripen to dark red. With creamy white flesh, it's name says it all. Oh, and it tastes pretty good too!
This year, we're growing a variety of hot peppers most folks know and love: jalapeno (medium hot), habanero (hot hot!), cayenne (hot), and mulato isleno (similar to poblano - mild).
These are our Jack-O-Lantern pumpkins - large (20-30 lb), rounds, and bright orange.
Not all pumpkins make great pies, but this one does! This heirloom pumpkin variety is small, with a rich and sweet flavor.
These beautiful, elongated radishes are mostly red with white near the roots. Delicious with a mild radish flavor, they are a traditional breakfast item in France, where this heirloom variety originated in the 1800s.
Who knew radishes came in so many colors! We bunch together red, white, pink, lavender, and violet! Different sizes, different levels of radish-y heat, all delicious.
Creamy, smooth yellow flesh with a mild flavor... Yes, rutabaga!
These scallions form small white bulbs with dark green tops.
Red Baron scallions are dark red/purple from the roots all the way up to the green leaves. Amazing looking, great onion aroma and flavor.
Who doesn't love shallots? Terrific onion flavor without the strong pungency that onions can have.
Just as you might guess, these snow pea pods are very large at 4 to 5 inches long. Excellent snack food!
This lovely spinach has the traditional dark green leaves, but with beautiful red veins. Makes a gorgeous spinach salad!
Tyee is a traditional savoyed (crinkly-leaf) spinach that grows a little better in warm weather than most other spinach varieties.
We love snap peas! These pods are about 3 inches long, bright green, with thick walls, no strings, and wonderfully sweet!
This yellow straight-neck summer squash is a brighter yellow color than most summer squash. Saffron also has a thicker neck than others - great for slicing and grilling.
Fresh, tender squash flavor in a light green and white speckled skin - some say their favorite summer squash.
This fun summer squash is yellow at the slender top and light green at the bulbed bottom - so pretty!
This rainbow variety retains the great flavor of traditional green chard with white ribs, but adds pink, red, orange, and yellow stems and ribs to leaves ranging from light green to dark green to burgundy.
Tomatillos are more than just a salsa ingredient. Golf-ball sized, sweet yellow/green fruits inside a papery husk make a great snack food. Add them to spaghetti sauce, mix them with sweet peppers in a relish, add them to stew, just pick them from the bush and eat them!
For many, this heirloom from the 1800s is *the* sauce tomato. Listed on Slow Food's Ark of Taste, Amish Paste has rich, dense red flesh with just the right amount of tartness.
A newer red cherry tomato variety, developed from two cherry varieties (for size and color) and a beefsteak variety (for flavor!).
The so-called "black" tomatoes are among the richest of tomato flavors. This one is no exception - beautiful dark red cherry color, too.
A "black" heirloom tomato - dark black/burgundy outside, with flesh that actually grades from black/dark green to bright red at the center. Some say ugly, some say stunning, all say delicious.
Bobcat produces large "beefsteak" tomatoes with deep red/orange flesh and great flavor.
There are several Brandywine strains, and we think this old heirloom is the best. Slightly pink-ish color, oblate shape, sometimes with surface imperfections...and a sublime flavor. The standard to which all tomatoes are compared.
Yellow pear tomatoes don't always have the tomato-iest flavor. But this nearly 100-year old variety is a winner!
When you see this one, you'll understand the name. It's a cute little yellow tomato with a pink blush and fuzzy skin - just like a peach! They say it makes a great sun-dried tomato, too! Another 100+ year-old variety.
The cherry tomato is green and frosted, not the doctors. And to make matters even more confusing, it's actually shaped a little more like a grape tomato than a cherry tomato. A sweet, low acid cherry tomato that retains its green color when ripe.
Rich red and gold inside and out! Golden with a rich red blush on the bottom, and unbelievably bright yellow and red marbling inside, this heirloom is meaty - both in flavor and in size!
A stunning little fruit, red and gold striped heirloom cherry tomato with sweet-as-candy flesh.
The perfect little red grape tomato bite - juicy, tomato-y and sweet.
Tomatoes can never ripen too early for us, and Oregon Spring provides extra-early tomatoes with a surprisingly good flavor.
One of our favorite tomatoes! A "two-bite" size heirloom tomato, often shaped like a plum or an apple. This Italian heirloom has dense flesh and few seeds, and is the traditional variety used to make sun-dried tomatoes. Soooooo good.
Sweetest. Tomato. Ever. Really. Our customers can't get enough of these cute little orange globes of summery goodness.
Half white, half purple, this heirloom turnip has a mild flavor similar to radish when small. Very versatile veggie - can be sauteed with olive oil, boiled with potatoes for a mash, or roasted with other root veg.
Bright red skin and white flesh with a pink blush make this a gorgeous fresh-cut veggie!
We love white turnips! The smooth, mild flavor makes this heirloom turnip perfect for a creamy turnip soup!
Many folks are not familiar with buttercup squash, but we think this heirloom variety's dark orange, very sweet flesh will win over all tasters. Makes a superb pie.
Roast Spaghetti like any other winter squash, then scrape the flesh into spaghetti-like strings with a fork! Kids love it!
Except for it's light gray colored skin on the outside, Sweet Meat looks and tastes like a pumpkin - and makes the best pumpkin pie!
Very dark green, ribbed acorn-shaped winter squash with a nutty sweet flavor.
Waltham (the squash, named for the town) is what everyone thinks of when they imagine butternut squash - tall, tan, and smooth!
Zeppelin is an heirloom winter squash originating in the 1800. It has a creamy white skin with green stripes, and nutty-flavored sweet flesh.
This Italian heirloom zucchini is ribbed in shape, with light green and dark green stripes. Costa has a nuttier flavor than most zucchini.
Classic-looking zucchini, with long, slender, dark green fruits.