Pickling

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  • Beet Bull’s Blood

    $2.75
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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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  • Beet Detroit Dark Red

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    This is a fine mid-season variety with a rich, dark-red interior and uniform 3″ shape. An early variety, Detroit Dark Red beets store well and are also good for canning and freezing. The dark-green leaves, striped with red, are wonderful braised or in salads.

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  • Beet Early Wonder

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    A fantastic beet for your home garden with attractive arching tops tinged with maroon that make excellent greens and the roots are great for all uses.

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  • Cucumber Boston Pickling

    $3.00
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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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  • Double Yield Heirloom Cucumber

    Cucumber Double Yield

    $2.75
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    Very productive pickling type. Bright green fruits reach to 8 inches, but may be harvested much smaller. Originally introduced in 1924 by Joseph Harris Seed Company, who wrote: “The remarkable thing about this new cucumber is its wonderful productiveness. For every pickle that is cut off, two or three more are produced.” Great flavor and a top producer!

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  • Sumter cucumber

    Cucumber Sumter

    $2.75
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    Great for slicing or pickling when picked young. Vines produce blocky, slightly tapered, medium-green cucumbers with white spines. Grows well in the north and south, for home, market or pickling.

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  • Dill Bouquet

    $2.75
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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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  • Okra Burgundy

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    Burgundy okra has green leaves with burgundy stems, leaf ribs, and branches. The burgundy-colored 6″-8″ long pods turn green when cooked. 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! Okra has attractive, edible flowers.

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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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  • Onion Tropeana Lunga

    $2.75
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    Long, tall bulbs are unique and popular with Mediterranean chefs. Harvest this gorgeous onion in mid-summer for your own delight or sell this winner for top prices at market. They are a lovely shade of red. This heirloom from Tropea is rare in America.

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  • Onion Yellow Cippolini

    $2.75
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    Long Day Onion. Flat, Italian “cipollini” variety. These delicious, small white onions command a high price at specialty markets. Very sweet and mild, used in Italy for pickling, grilling, and in salads. We have select Italian seed. Soil and Water: Plant in well-fertilized, moderately moist soil.

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