Family Favorites

Showing 1–20 of 24 results

  • Basil Dark Purple Opal

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    Amazing red-purple leaves and stems adds fantastic color to food as a garnish or a seasoning.  Gorgeous foliage and lavender flowers of this plant make a wonderful addition to a vegetable or ornamental garden.

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  • Bean Bush Dragon Tongue

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    Our family's favorite bush bean!  Good for use as a fresh snap bean or as a shelled bean when fully mature. Seeds are light brown with dark mottling.

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  • Bean Bush Royalty Purple Pod

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    Purple bushes with short runners and purple flowers. Bright-purple stringless 5″-6″ pods cook to dark green. Buff colored seeds germinate in cold, wet soil. Bred by E.M. Meader at the University of New Hampshire and introduced in 1957.

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  • Beet Bull’s Blood

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    Maturity to beet root in 55-60 and to baby leaf tops in 35 days. Exceptionally beautiful dark red-violet tops with sweeter flavor and heat resistance. This variety was selected for the darkest colored leaves from the French variety Crapaudine.

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  • Savoy by Liz West on Flickr

    Cabbage Perfection Drumhead Savoy

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    This large, drumhead type has finely crinkled, savoyed leaves that are mild and sweet in flavor, compact short-stemmed plants. This heirloom was introduced before 1888 and is an excellent keeper.

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  • Carrot Scarlet Nantes

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    This well-loved classic is crisp, sweet, and delicious with a high sugar content. A perfect carrot for juicing, snacking, freezing, and storing. The root matures quickly but is also good when harvested as a baby. Its 6″-7″ long root is almost cylindrical and blunt-ended. The fine-grained, red-orange flesh is nearly coreless.

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  • Cilantro

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    Similar in appearance to parsley, cilantro is a staple in Mexican, Indian, and Asian cuisines. This bolt-resistant variety produces lush growth. The seeds of the plant can be harvested and are called coriander.

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  • Corn Glass Gem

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    An amazing corn variety, growing 3-8″ beautiful ears that are a rainbow of translucent colors. It can be used as decoration but is also good for eating.

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  • Cucumber Boston Pickling

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    This old favorite heirloom cucumber has been around since the 1880s, and is still highly popular.  Vigorous grower with a large yield of green fruit.  Great flavor and consistent size make for great pickles, as well as fresh in salads.

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  • Dill Bouquet

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    Earlier blooming than Mammoth dill, Bouquet dill has large seed umbels and dark-green foliage. Dill provides a great beneficial-insect habitat in the garden and can reseed prolifically. Dill is used in many pickling recipes as well as in seafood, soups, sauces, and potatoes.

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  • Kale Lacinato

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    This kale is heavily savoyed (bumpy) with dark green, almost black, leaves. The strap-shaped leaves are not curly like regular kale, and add an interesting texture and color to salads. If using in soup, add kale at the end to avoid overcooking. This variety is a primitive, open kale traced to Tuscan origins.

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  • Lettuce Little Gem

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    This romaine lettuce grows 6″ high with a thick, sweet heart. It’s perfect for individual salads and sandwiches. This popular variety is easy to grow and holds well for a prolonged harvest.

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  • Lettuce Mereveille Des Quatre Saisons

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    This head lettuce is an unusual French Bibb variety. It is a ruby-red butter lettuce with tightly folded, green hearts. It has excellent flavor in hot weather with crisp yet tender leaves, but tends to bolt. This variety was introduced in 1885.

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  • Okra Clemson Spineless

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    This spineless variety of okra is the most popular. The 4′-5′ tall plants produce medium-green pods measuring 3″-9″ long. Clemson 80 is earlier and higher yielding than Clemson Spineless. Okra is used as the thickening agent in Cajun gumbo, but it also can be boiled, broiled, fried, roasted, steamed, canned, or pickled. Use dried pods in flower arrangements! The plant has attractive, edible flowers.

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  • Pepper Red Marconi

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    This sweet red pepper from Italy has somewhat elongated fruit up to 12″ long and 3″ across at the shoulders. Ideal for frying and tasty green as well as red. An early variety known for its high yields.

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  • Pumpkin Rouge Vif D’Etampes

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    Most beautiful flattened and ribbed large fruit are a gorgeous deep red-orange. A very old French Heirloom, this was the most common pumpkin in the Central Market in Paris back in the 1880’s. The flesh is tasty in pies or baked. This one can also be picked small, like summer squash, and fried. It is a good yielder too.

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  • Radish Japanese Minowase Daikon

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    Mild-flavored, very large, white East Asian radish with a wide variety of culinary uses.  Popular old Japanese favorite; the giant white roots grow to 24 inches long and 3 inches wide. Sweet and very crisp, this radish is a delight pickled, stir-fried, steamed or raw.

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  • Summer Squash Dark Green Zucchini

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    This zucchini produces small, uniform, high-quality fruit usually found only in hybrids. An excellent producing plant, the skin is dark green with light flecks. Tiny baby squash can be used as appetizers or leave whole and saut? with other vegetables.

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  • Tomato Aunt Ruby’s German Green

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    Aunt Ruby is large, green, beefsteak-type tomato with a sweet, spicy flavor. Its 12-16 ounce fruit turns light green when ripe with a hint of yellow and pink blush. This heirloom is from Ruby Arnold of Greenville, Tennessee.

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  • Tomato Great White

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    Great White Tomatoes can weigh as much as 1 pound. These are a family favorite – awesome to use on sandwiches, especially grilled cheese!  Low acid levels give it a sweet, fruity flavor.

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