Our Variety

Fruit

Melon

Crimson Sweet Watermelon

Herbs

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.

Cilantro/Coriander

Cilantro

Large leaf cilantro great for salsas and mexican cooking.

Basil

Dark Purple Opal

Italian strain of lettuce that adds an all purple contrast to standard green varieties.

*Info from High Mowing Organic Seeds

Aroma 2 F-1

A genovese style basil with a greater aroma and bolt resistance. Growing up to 14-22", it has a dark-green appearance with 3" leaves.

*Info from Seeds of Change

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.

Plants

Lettuce

Romaine

Reliable tall dark green romaine that is an eastern and mid-western favorite variety.

Black Seeded Simpson

Looseleaf, large, upright, broad and crumpled with a slight frill. An old popular variety.

Buttercrunch (Butterhead)

Compact, thick crumpled, dark green, popular bibb type.

Vegetables

Sweet Corn

Ashworth Corn

Ashworth has an old fashioned corn flavor. It is a yellow corn that matures early in the season, and has plump, well-filled 6-7” ears of bright-yellow corn.

Edamame

Envy

A green edamame for fresh eating. These sweet tender beans make a lovely snack.

Tomato, Cherry

Yellow Cherry Tomato, Golden Sweet

Tiny and pea-size, remarkable little yellow red currant tomatoes offer a flavor combination of sweet and tart with a delectable crisp texture. Delicious just as they are, the convenient size of this tiny taxi cab-colored yellow tomato makes a perfect addition for salads and stir-fries. A perfect complement to Red Grape. Firm, bite-size, deep yellow fruits grow in long clusters on tall, healthy plants. The best-eating yellow grape with mild, sweet flavor.

Snow Peas

Oregon Sugar Pod II Snow Pea

These snow peas mature to about 4 inches and are as versatile to use in dishes as snap peas. The thin, stringless pods are sweet and crispy eaten fresh, thrown into a garden salad or cooked in your favorite stir-fry. They are also an excellent candidate for freezing with no loss of color or flavor throughout the entire process.

Mesclun Mix

Mesculun Mix

A blend of lettuce and mustard greens. The diversity of this mix will give you a medley of flavor and color.

Green Beans

Wax Bean

The color of sunshine, cheery yellow wax beans are slender, long and uniform in shape but are marketed in various sizes. Varying from light yellow to deep yellow, this attractive wax bean has a thinner velvety skin and a subtler flavor than the common green bean. Yellow, wax, snap, green and string are words referred to beans picked while the pods are fleshy and soft and while the seeds are very tender.

Jade Green Beans

These green beans are the best we have grown yet! Very good taste and texture and very appealing to the eye. These are also great for canning.

Scallions (Green Onion)

Ebenezer

Green onion

Tomatillo

Tomatillo Verde Puebla Tomatillo

The star of Mexican salsas, the tomatillo is just one of nearly one hundred Physalis species. This group has fruits that are commonly enclosed in papery calyxes and are called "Chinese lantern plants" because of this unusual formation. Varying from one inch in diameter to plum-size and resembling the green cherry tomato, the tomatillo, pronounced tohm-ah-TEE-oh, is much more lustrous and much firmer. Considered to be a culinary delicacy, tomatillos are enclosed in a wrapper-like husk or calyx, creating an appearance of an oriental lampshade. Easily peeled away, the fruit is inside this web-like and dry parchment-colored covering. Having a unique gelatinous texture, the flesh offers a zesty sweet and spicy flavor with a citric edge. This fruit is most often cooked to develop its excellent flavor. Raw fruit has a sharp acidic taste. Its name tomatillo means "little tomato".

Summer Squash

Benning's Green Tint

This heirloom patty-pan variety offers a greenish tint when first developing and then shades to a creamy white when mature. Fruit is best when harvested at 2-3".

*Info from High Mowing Organic Seeds

Dark Star Zucchini

A dark green fruit that is smooth and spineless. Shows excellent vigor with its long harves period.

*Info from Seeds of Change

Golden Zucchini

5-7" straight neck golden zucchini.

*Info from Seeds of Change

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.

Yellow Scallopini Patty Pan

Early Prolific Straightneck

A yellow slightly warted summer squash.

Costata Romanesco Zucchini

This Italian zucchini wins every taste test basked on its unique, slightly nutty flavor and exceptional texture. Tender, gray-green skin and prominent ribbing also give this Italian variety a distinctive appearance.

Winter Squash

Acorn Squash

Naturally, this dark green to sometimes blue-green squash is acorn-shaped, hence its descriptive name. Its golden orange colored flesh offers a mildly sweet flavor and a somewhat dry texture. Usually about five to eight inches long and four to five inches across, the hardy rind has rather deep characteristic ridges with a splash of yellow-gold, considered a sign of maturity. Chefs say that no other vegetable exhibits the same culinary versatility and diversity as the acorn squash. Chefs especially prize this variety for its natural "bowl" that holds delicious fillings. Chefs also love it for its colorful rich orange puree that makes an attractive side dish to accompany meat entrées, especially poultry specialties. Simply bake or steam halves in the shell; top with butter.

Spaghetti Squash

Waltham Butternut

A light golden squash with a fine sweet textured flesh.

Potato

All Red

Red skin with delicate paler pink flesh. Low starch content makes this variety a good boiling potato for salads or any dish that requires potatoes to retain their shape.

Yellow Finn

In Finnish "Niku Lapua". This is the classic European yellow-fleshed gourmet potato. Yellow Finn's buttery sweet flavor distinguishes it from any other potato. Most mashable texture and an excellent keeper.

Carrot

Napoli Carrot

Considered a "candy" or "sugar" carrot and rated by many as one of the best tasting! This carrot comes in extra early and has amazing crispness!

Nantes Fancy Carrot

Unusually good flavor and color.

Beet

Beet Chioggia Guardsmark

Chioggia beet, also known as candy striped beet, was introduced in the US in the late 1840's it has a sweet, slightly peppery taste and beautifl red and white rings.

Kohlrabi

Kohlrabi Early Purple Vienna

Peel, slice, dice or julienne for mixed green or vegetable salads. Shredded or grated, add extra flavor to slaws and sauces. Steam, boil, braise, sauté or stir-fry. Parboil; add taste and texture to a variety of salads. Simply served, this vegetable offers a delicate flavor topped with butter or a favorite flavored light sauce. Serve as an accompaniment for meat and poultry dishes. This tiny vegetable is excellent blanched, refreshed and chilled.

Pea

Sugarsnap

The children descend upon them as if they were a bag of chocolate,” reports Ann Elder of Community Farm of Ann Arbor, MI, CSA. “Truly like candy—but far better,” she concludes. Awarded the coveted AAS Gold Medal in 1979 and later voted the #1 all-time AAS. One of the very best raw treats in the garden. Pods reach superb sweetness only when completely filled. Then they are incomparable. Bred by Calvin Lamborn of Gallatin Valley.

Asparagus

Jersey Knight

This is the asparagus people could not stop raving about last year! Tender with a sensational flavorful. Reverence Gardens asparagus is never tough or stringy and you don't have to trim off any woody ends - this asparagus is tender from to tip to bottom! Don't miss out on this ephemeral spring time treat!

Zucchini

Yellow Straightneck 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.

Corn

Sweet Corn

Cross-pollination of yellow kernel varieties with white kernel varieties will result in production of bicolor corn. Truly a vegetable staple, how does one justly describe biting into a delicious hot buttered fresh ear of sweet bi-color corn? Juicy, plump, tender oh-so-sweet bright yellow kernels are packed tightly on the cob offering an unforgettable addicting flavor and creating a ravenous insatiable desire for wanting more.

Cucumber

Cucmber Cobra

Technically cucumbers are a fruit but are prepared, eaten and thought of as a vegetable. Cucumbers have an amazing capacity to retain water and to remain cool. The interior flesh may be up to twenty degrees cooler than the exterior rind. A proven fact that explains the old expression "cool as a cucumber".

Straight Eight

This old favorite slicing cucumber can also be pickled when small. The fruit is consistently straight and cylindrical with rounded ends and dark green, smooth to slightly nobby skin.

Straight 8 Organic Slicing Cucumber

Dark green slicing cucumber with a very good quality and flavor around 8 inches long.

Marketmore Organic Slicing Cucumber

A high quality cucumber with deep dark green color around 8 to 9 inches long.

Pepper: Bell or Sweet

Pepper Aristotle

Aristotle is a green to red blocky bell with a very heavy set, thick walls and extra-large fruit size. Offering a delicious vegetable flavor, raw red bell peppers deliver a delightful crunchy texture and a pleasant mildly sweet tang.

Green or Red Bell ACE Pepper

Amazing yields of medium-sized, 3 to 4-lobed, green bell peppers and turn red early. Firm, smooth and thick-fleshed, the refreshing crunchy texture offers a sweet vegetable flavor. Bell peppers provide an excellent source of vitamin C, vitamin A, carbohydrates, dietary fiber, protein, iron, calcium and potassium. Green peppers are made for stuffing.

Italian Sweet

Delicious long Italian sweet pepper that turns red and sweet to make an excellent cooking pepper.

California Wonder

Green to Red with a thickly walled flesh.

Pepper: Hot

Aji Amarillo

The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.

Ancho/Poblano

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

Anaheim

This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.

Jalapeño

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

Serrano

The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.

Early Jalapeno Pepper

Hungarian Hot Yellow Wax Pepper

A long, carrot-shaped waxy pepper used for frying, stuffing, or as colorful pickled peppers. Ripens from pale yellow to deep golden orange to cherry red. Heat varies amond strains, this particular strain is medium with a slight sweet flavor.

Eggplant

Imperial Black Beauty

This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.

Purple Long

This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.

Rosa Bianca

This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!

Swiss Chard

Rainbow Mix Swiss Chard

This variety of Swiss Card has a mix of red, pink, white, yellow, orange and striped colors with thin stems and savoyed leaves. Lovely to look at, this gem of a vegetable is a beautiful addition to a salad or a fritata while at the same time, it is one of the heaviest hitters in the vegetables kingdom with it's amazing nutritional qualities. That is precisely why it has made its way on to Dr Oz's "Anti-Cancer Diet". It's bright colors point to its vast phytochemical, plant pigment and nutritional content which encompass significant amounts of antioxidant, Vitamin C and E, carotenes and minerals, particularly iron, calcium, selenium, zinc, potassium, magnesium and manganese. You can prepare the leaves much the same way you would prepare spinach and it's stalks like asparagus, with the added benefit of knowing your doing something lovely for your tastebuds and your health!

Fordhook

A dark glossy green, deeply savoyed that is perfect for use in salad mixes or steamed.

Spinach

Winter Bloomsdale

This hearty savoyed spinach is an early spring treat! Use it in salads or soups, on pizza or in lasagna. I freeze it for use in the winter - another great way to have locally grown flavor all year 'round!

Greens: Arugula

arugula

a.k.a. "rocket," is a native of Europe and western Asia. It is a cruciferous plant; whose leaves resemble those of the radish and provide tender, slightly bitter, mustard-flavored greens for salads and then some. Arugula is full of vitamins A and C and-like many greens-provides much iron and calcium as well.
Storage Tips: Arugula is best use fresh. But: you can keep arugular for a few days in the refrigerator. Wash arugula, let it dry (use a colander or spinner) Place in a plastic bag and into the crisper drawer in the fridge. Sometime a paper towel in the bag helps to keep excess moisture to a minimum as well.

Bok choy

Pak Choi Joi Choi

Also known as bok choy or Chinese white cabbage. Pak choi is grown for its stalks which are used in oriental cooking. It is also delicious raw. Pak Choi can be used in stir fry or salads to add extra flavor and texture.

Kale

Red Russian Kale

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Brussels Sprouts

Brussels Sprouts Brilliant

Brussle sprouts are large, immature leaf buds, about one or two inches in diameter. They are gree, oval, and have tightly overlapped leaves (giving the appearance of small cabbages). Brilliant is an early variety of brussels sprouts that is uniform from top to bottom. Great for boiling, steaming, and roasting.

Broccoli

Broccoli Windsor

Neat, compact curds or beads as the head is sometimes known with the minimum of stem and the maximum of flavour.

Radish

French Breakfast

A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.

French Breakfast

Long and blunt, rose-scarlet with a white tip. White, crisp flesh, mildly pungent flavor, top quality.

Lettuce

Rouge D'Hiver Romaine

An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!

Lettuce Paramount

New! The most nutritious of all lettuces, romaine is an excellent source of vitamin C, vitamin A, folate and iron. Tender and sweet, this exceptional baby variety is perfect for tucking in sandwiches. Add its delicate flavor to mixed green salads.

Green Romain Winter Density

Unique, specialty bibb-romaine type.
Compact, extra-dark green heads, about 8" tall. Very tightly folded. Even the outer leaves take part in the head formation. Can be best described as a tall Buttercrunch. Good salad quality. Can be grown spring, summer, or fall, and is tolerant of frost. A unique, long-popular English lettuce, known in France as "Craquerelle du Midi" or "Craquante D’Avignon."

Daikon Radish

Okhura

In addition to the standard garden vegetables, we do have some crops that will challenge your palette! The Daikon Radish is a staple crop in Japan due to its outstanding storage qualities. The leaves as well as the root can be utilized for cooking. It may be used for everything from salads to stir-frys. We hope you will try one of these when we harvest them - with the aid of a recipe or two from us of course!

Tomato

San Marzano

The ultimate in Roma-type or plum tomatoes for sauces. These Italian heirloom tomatoes make instant paste and are a requirement for any great sauce recipe!

Beefmaster

Red

Pantano Romanesco

This is the tomato people want when they’re looking for that old fashioned tomato taste. A Roman heirloom that was sent to us by Signor Barbetti, from Italy. The fruit are large and are deep red, with almost a purple tint. The flesh is very rich, flavorful & juicy. An excellent tomato, very rare and delicious.

Oregon Spring

An early season tomato, bears succulent almost seedless fruits, up to 4"

Mortgage Lifter

A large heirloom tomato, very meaty, great for sauces and excellent flavor. Dark Pink when ripe and a prolific producer.

Green Zebra

This was my introduction to the wonderful world of heirloom tomatoes. A lively citrusy zing characterizes this jewel colored beauty. (When the kids were younger I would make a "stop light" tomato salad, arranging red, orange, and green tomato slices to look like a stop light!)

Onion

Candy Onion

VERY POPULAR ITEM!!

Unusually sweet and succulent, the incredible famous-for-flavor Candy onion has an exceptional sweet taste and a deliciously crisp texture, brimming with juice. A light golden-brown bulb with a white interior, this sweetest onion in the world is rounded at the bottom and somewhat flat on the top. Because of its higher water and sugar content, this onion delicacy requires careful handling as it is easily bruised. Vidalia onion sizes range from small (1 to 2 1/4 inches), medium (2 to 3 inches) to jumbo (over 3 inches).

Onion Kaigaro

New! Kiagaro exhibits clear white skin after outer skin removal. This onion's white flesh is tender, sweet and mild. This bunching onion is selected for the production of sweet salad onions.

Walla Walla Onion

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Evergreen Hardy Bunching

A hardy non-bulbing scallion-like bunching onion.

Walla Walla

The onion everyone wants! This open pollinated yellow onion is the pride of the Northwest and the sweetest of all the long-day varieties. A retired French soldier introduced the seed to Washington State in the late 1800s from Corsica. A very sweet onion, this does not store well and always sells out fast – so get them early in the season and enjoy them while they last. While wonderful roasted, this is not otherwise a good cooking onion, as the sweet flavor all but disappears.

Our Variety

Storage Tips: