Fruits
Fruits
Cucumber
Cucumber
Peppers
Peppers
Squash
Squash
Winter Luxury
introduced by Johnson & Stokes in 1893. Lovely 6-lb golden fruits have white netting and are perfect for pies. One of the best tasting pie pumpkins; with very sweet and smooth flesh, it’s a favorite of all
Pumpkin
Pumpkin
Tomato
Tomato
Serrano Chili
Serrano chili peppers have similar flavors to Jalapenos, and are a great-tasting pepper with medium-thin walls that are perfect for stuffing! Try including the Serrano chile into your Pico de Gallo or salsa for a truly authentic flavor, or for relishes, garnishes, hot sauces, roasting, and pan-cooked.
Cube Of Butter
Tempting and tender, these lemon yellow, straightneck squash are succulent and delicious with creamy white flesh.
Black Beauty
The classic dark-green summer squash that has made modern zucchini of this type popular. Introduced into the U.S. markets in the 1920s, and seed companies started listing it in the 1930s. Delicious fried or baked; best picked young.
Roma
Good flavor and high solids for sauce or canning. Concentrated sets of paste tomatoes midseason.
Celebrity Plus
Long-popular variety with good flavor. Medium-large, 7-8 oz., flavorful, globe-shaped, firm, red fruits.
Melon
Melon
Ha'ogen
The shiny smooth yellow skin is subtly striped with tinges of green hinting at the sweet green flesh within. Regularly rating 90-100% in taste test, its origins are most likely from the rich melon growing
traditions of Hungary
traditions of Hungary
Marketmore
Long, slender, dark green cucumbers. The slender, refined "Marketmore look" has long been the standard for slicing cucumbers. 8–9" fruits stay uniformly dark green even under weather stress. Begins bearing late, but picks for a relatively long time.
National Pickling
Developed decades ago by the National Pickle Packers Association in conjunction with the Michigan Agriculture Experiment Station, this is the pickle that perfectly fills every jar with its thick tips and crisp, delectable flavor. Blunt, thick cukes up to 6 inches long.these cukes are delicious at any age.
Michigan Wonder
Experience the delightful snap of this pepper raw in a salad, or cook down the walls to soften the texture and amplify the sweetness. This pepper, originally released in 1939 by Burgess Seed and Plant Co. of Galesburg, MI, is descended from the traditional California Wonder heirloom.
Sweet Banana
Sweet banana for pickling or fresh eating.
Long, thick-walled, smooth fruits are borne on large plants. Avg. 8-9" long, the fruits are mild when yellow and moderately sweet when they ripen red. Best for pickling due to their mild flavor
Ancho Pablano
Ancho Poblanos have dual meanings when it comes to using these mild-flavored pods. It's called Poblano when used fresh and green, and Ancho when dried. Use these peppers for their sweet, smoky, and earthy flavors to make chile rellenos, and other fresh foods.
Anaheim Chili
These mild peppers are sweet, tangy, and almost smoky. It is often used for cooking and recipes when green, though it can be used when red.
Waltham Butternut is the standard butternut.
This 1970 All-America Selections winner from Massachusetts is still deservedly the most widely grown, full-size butternut squash.
This 1970 All-America Selections winner from Massachusetts is still deservedly the most widely grown, full-size butternut squash.
Butternut
The classic pasta alternative. Skin is ivory, changing to pale yellow at maturity. Bake like squash or boil and fork out the flesh, topping the "spaghetti" with your favorite sauce.
Spaghetti
Yellowfin
Organic yellow zucchini with uniform, cylindrical fruits; attractive golden-yellow color.
Guajillo
The Guajillo pepper is one of the most popular chiles grown in Mexico. They have a great flavor and a mild heat that makes these peppers versatile in much of Mexican cooking. The Guajillo chili has sweet, fruity tones, and then it hits you with a sharp, savory mild heat
Egg Plant
Egg Plant
Black Beauty
'Black Beauty' has set the standard since 1902 for large, high-quality fruit. The skin is tender, so no need to peel it. A widely used international food; there are countless recipes from Italy to China to Russia and beyond.
Fresno
These tasty pods are such a treat with their impressive sweet flavors with a mild, Jalapeno-like heat that won’t overpower. A great pepper for pickling or cooking. The Fresno chili pepper is a very versatile pepper
Lunchbox
These peppers have a sweeter, fruitier taste than regular bell peppers, and will maintain their freshness when refrigerated for a long time. They are great for a variety of culinary uses such as sautéing for stir-fry, stuffing them with cheese or dips, grilling them on skewers, and as fresh snack treats.
Shishimai (Yakitori)
These bright orange peppers boast a delicious fruity-citrusy flavor that will stay in your mouth long after eating them. You’ll notice some familiar Jalapeno flavor and similar heat but it generally has less heat and more sweetness.
Giant Jalapeno
The perfect pepper for stuffing or to fill up with a ground beef and pork seasoned mixture and bake. This pepper is ideal for freezing as its thick walls are so juicy and fleshy. With a nice mild heat and spicy jalapeno flavor, these will be so delicious and nutritious when they are ready to be harvested.
Jalapeno Orange Spice
Tasmanian Chocolate
Tasmanian Chocolate retains the superior qualities of its heirloom parentage. Tasmanian chocolate tomatoes are heavy for their size, extra juicy and perfect for BLTs, sliced for salads or enjoy in good old-fashioned tomato sandwiches.
Galahad
Widely adapted, flavorful organic beefsteak. Shiny, crimson, squat, 3 inch, globe-shaped fruit that's juicy, sweet, meaty. Excellent for canning, salsa, sauces and sandwiches.
Bellatrix
Bright Red 5 oz roma, perfect for salsa.Pair with basil and fresh mozzarella for a fabulous caprese!
Jimmy Nardello
Jimmy Nardello Pepper is an Italian heirloom that impresses everyone who tries it. The rich sweet flavor is so great, that it has been placed in “The Ark of Taste” so as to preserve its amazing taste. These peppers have been growing in the US since 1887 when the Nardello family brought them over from Italy.
Shishimai is a variety of shishito pepper. The fruits are bright green and bite-sized, not spicy in taste but distinctly peppery.