Leafy Greens & Brassicas
These cool-season staples will thrive in almost any condition. Safe to plant out now and will even sweeten through light frosts.
Spinach, Lettuce, and Lettuce Heads will perform best in a cooler spot with some shade–they won’t go to seed as quickly.
Green Curly Kale
Start picking when the biggest leaves are as long as your hand. Pick outer, lower leaves and smaller leaves will keep growing for a continuous harvest. Somewhat cold hardy, sweetens with frost, and will produce into early winter.
18″ spacing
Scarlet Kale
Start picking when the biggest leaves are as long as your hand. Pick outer, lower leaves and smaller leaves will keep growing for a continuous harvest. Somewhat cold hardy, sweetens with frost, and will produce into early winter.
18″ spacing
Lacinato (Dino) Kale
Start picking when the biggest leaves are as long as your hand. Pick outer, lower leaves and smaller leaves will keep growing for a continuous harvest. Somewhat cold hardy, sweetens with frost, and will produce into early winter.
18″ spacing
Rainbow Chard
Glorious shiny leaves with fluourescent rainbow veins. Pick it at baby stage for salad or large for sauteeing and wraps. Pick at least biweekly for continuous harvest.
6″ spacing
Collard Greens
Pick like kale for continuous harvest or allow to mature fully and harvest the whole plant after a few light frosts.
10-18″ spacing depending on desired size.
Green Cabbage
“Farao” Prefers fertile, well-irrigated soil. Harvest when head is dense and firm. This is an earlier summer cabbage not intended for months of winter storage.
18″ spacing
Red Cabbage
“Red Express” Early to midseason cabbage. Harvest when head is firm and dense. Prefers rich, well-irrigated soil.
12’18” spacing
Brussels Sprouts
“Speedia,” large vigorous variety. Prefers fertile, well-irrigated soil. Will grow all season for harvest after frost. Lower sprouts will mature first. Pick when firm and fully formed.
18-24″ spacing
Broccoli “Tendergreen”
Earlier season broccoli sizes up to 6-7″ and will produce 2-3″ side shoots after you cut the head.
12-18″ spacing
Cauliflower “Snowbowl”
A champion earlier season white cauliflower with great flavor and dense texture. Watch for perfect harvest state when heads are 5-6″ across.
20-24″ spacing.
Lettuce Leaf
Plant whole plugs and either harvest outer leaves first or do several rounds of clearcutting. Plant seeds alongside plugs for a succession harvest through the summer.
Beet Greens
Plant whole plugs and begin harvesting leaves when they are 2-3″ long. Harvest continually through the season, and then in Fall pull out a giant mutant beetroot!
Spinach
Plant whole plugs and begin harvest when leaves are 3-6″ long. More frequent picking can prolong your harvest before it goes to seed.
Red Tabby Spinach
Nice upright variety with pretty red veins. Treat the same as regular spinach.
ALLIUMS
The onion family! Onion, shallot, scallion, and leek seedlings can be carefully separated from each other and planted 3-6″ apart. Although cold-hardy, bulbing alliums need a lot of heat and full sun to size up.
Red Onion
A beautiful ruby-purple storage onion.
Space 3-6″ apart.
Yellow Onion
Will size up sooner than red and reach a larger size. Best onion for winter storage.
Space 3-6″ apart
Leeks
Plant in rows 4-6″ apart. Try hilling them mid-summer to increase white bulb length. Harvest early fall through frost.
Shallots
Beautiful pink-brown bulbs with balanced onion and garlic flavor for fresh eating and fine cooking.
Space 4-6″ apart.
Scallions
Also called Spring Onions, a staple in Asian cooking. Quick to mature, so drop some seeds in with the seedlings for a succession.
Chives
A perennial that will come back early Spring every year. Pretty pink blossoms are also edible.
Garlic Chives
Flat-leafed chives with distinct garlicky flavor and edible white blossoms. Perennial.
TOMATOES!
We plant our tomatoes shallow, with the roots at the same depth as they are in their pots not, because we want to harvest ripe fruit sooner rather than let them establish a larger root system in our short growing season. We prune larger-fruited tomatoes to one leader and cherry and plum types to two leaders. We trellis on a single vertical string in the greenhouses and with a basket method in the field. Everyone grows tomatoes a little differently, and you should experiment with how you like to raise them in your particular space. Plant spacing: 2+ feet apart.
Slicing Tomatoes
Celebrity
Highly disease-resistant plants. Classic slicer flavor and texture, medium round fruits. Determinate variety-no need to prune.
Jet Star
All-around great slicer with a little less acidity. Medium-to-large fruits and somewhat more compact plant habit.
Big Beef Plus
Nice combination of large size, earlier ripening, and good flavor. Chunky, oval fruit.
Heirloom Tomatoes
German Johnson
Larget, pinkish-red, aromatic, and delicious. More productive than other heirloom types and earlier to mature.
Valencia
Smooth, meaty flesh, sweet low-acid flavor in medium round fruit.
Cherokee Purple
Very large fruit, dusty rose color, the best heirloom flavor according to many.
Moskvich
Extra early and a little more cold-hardy. Great tomato flavor, medium round fruits. Good for slicing.
Green Zebra
Phenomenal sweet and tangy heirloom flavor. Smaller 3-4oz fruit. Ripe when yellow blush starts to form and flesh softens.
Speckled Roman Paste
Our favorite paste! Excellent producer with dense, drier fruits that keep for weeks on the counter. Pretty orange stripes and great red sauce flavor.
San Marzano Paste
Classic paste tomato prized for its dense flesh and perfect red sauce flavor. Late to fully ripen but worth the wait.
Amish Paste
Popular heirloom plum tomato with great flavor and meaty flesh. A dependable staple for salads as well as canning and preserving.
CHERRY TOMATOES AND MORE
Sungold Cherry
Everybody’s favorite juicy cherry tomato with the perfect balance of sweetness. Golden-orange when ripe.
Super Sweet 100
Small red cherry tomato, extremely productive plants with earlier ripening tender fruit.
Washington Cherry
Larger size red cherry tomatoes with punchy tomato flavor growing in dense clusters. Our favorite for sun-dried tomatoes.
Black Cherry
A pretty addition to your salads and pastas with a dark maroon color and divine, heirloom-like flavor.
Juliet Mini Plum
Saladette size fruit grows in productive clusters on a disease-resistant plant. Rich red flavor for fresh eating, salsas, etc.
Toma Verder Tomatillo
A very productive plant! Use the fruit in salsa verde, to temper your homemade hot sauce, etc.
Goldie Husk Cherry
An unexpected favorite of many children. Oddly earthy-sweet flavor with the texture of a cherry tomato. Plants grow low to the ground and take up a 2-3′ radius.
BELL PEPPERS, ITALIAN PEPPERS, HOT PEPPERS
Ace Bell Pepper
Nice early large peppers! Ripens from green to red with juicy, medium-thick walls.
King of the North
Bigger, blockier green-to-red bell pepper. Great long season workhorse.
Gilboa Bell Pepper
Classic orange bell, thick and juicy with lots of flavor. Very productive plants.
FLAVORBURST BELL PEPPER
Large, thick and juicy golden yellow bell with aromatic sweet crunch!
Carmen Italian Pepper
A corno di toro “bullhorn” shaped Italian pepper prized for its phenomenal flavor.
Escamillo Italian Pepper
Carmen’s yellow counterpart with equally amazing sweet flavor.
Shishito Pepper
Popular Japanese snack-size pepper with occasional mild spiciness, crunchy thin walls on extremely productive plants that just keep going.
Hot Peppers – From mildest to hottest.
Poblano/Ancho “Sargento”
It’s an Ancho when it’s dried and a Poblano when fresh. Dark and stormy green pepper flavor with milder spice level. This variety sizes up well, perfect for stuffing. 1k – 1.5k SHU
Anaheim “Highlander”
Nice productive plants with bright fresh flavor and milder spice level. We love to freeze them right along with bell peppers and use them in salsa. 500 – 2.5k SHU
Jalapeño “El Jefe”
A classic jalapeño with nice size and good production. Best combination of earliness and high yield. 2.5 – 8k SHU
Cherry Bomb
A milder hot pepper with thick flesh. Sweet & spicy when ripe. Great for pickling or eating fresh. 2.5 – 5k SHU.
Fresno “Flaming Flare”
Adorable conical peppers with sweet, mild heat when ripe. Great for fresh eating or hot sauce. 2.5 – 10k SHU.
Serrano “Impala”
Nice big productive plants with traditional dark green fruit. Similar flavor to jalapeños but smaller and spicier. 10 – 23k SHUCayenne “Red Ember”
A thicker, juicier cayenne with excellent balanced spicy flavor on very productive plants. Dry them for your own organic chili powder. 30 – 50k SHU.
Thai Chili “Bangkok”
Small, thin pepper on extremely productive plants. Use green, fresh and red, or dried. Fruity and very spicy. 30 – 60k SHU
Habanero “Helios”
Gorgeous waxy-looking fruit ripens from light green to bright orange. Hot and spicy with slight fruitiness. Works well as the heat in sauces and ferments. 100-350 k SHU
Ghost Pepper
The spiciest! Can be used in small amounts to heat up curries and pickles, good with pork and fish. Fun fact: also used as an elephant repellant on farms in India–maybe it works on deer too! Proceed with caution! 800k – 1.1m SHU
EGGPLANT
Galine
Large, dark purple classic eggplant. Harvest when flesh start to feel tender when squeezed.
Diamond
Medium-sized cylindrical, dark purple eggplant. Early and fast-growing.
Orient Express
Mostly spineless, dark purple, long and thin, and more tender asian-type eggplant.
Ping Tung
Mostly spineless, light purple, long and thin, tender asian type eggplant.
MELONS
Watermelon “Sugar Belle”
Early to mature, very sweet, and crack-resistant. 2+ feet spacing
Cantaloupe “Hannah’s Choice”
Prized for flavor, sweet and juicy. Harvest when fruit slips off the vine easily. 2+ feet spacing.
CUKES, ZUKES, SUMMER SQUASH
Zucchini
Dark green straight zucchini, very productive. Experiment by harvesting at different sizes to experience range of flavor. 24″ spacing.
Zephyr Summer Squash
Adorable with yellow necks and light green striped ends. Great nutty flavor especially when picked small. 18-24″ spacing
Pickling Cucumber
Medium-size picklers are crunchy and a little drier than a slicer, with milder flavor. Harvest small for best flavor.
Slicing Cucumber
Early and vigorous plants produce smooth-skinned juicy fruits in abundance. Harvest small for less seediness and medium size for milder flavor. 12″ spacing.
EDIBLE FLOWERS
Nasturtium- Jewel, Trailing, or Alaska
Calendula
Gem Marigold – Lemon or Tangerine
Marigold – Lemon Drop or Durango Outback
Borage
Chives
Mexican Marigold
Bee Balm
OTHER FLOWERS & PERENNIALS
Echinacea (perennial)
Long-lived perennial beloved of pollinators. Deadhead or harvest for continuous blooms mid summer through frost. Tolerates drought, prefers well-drained soil. 2-3′ tall.
Bee Balm (perennial)
Long-lived perennial, favorite of pollinators and will spread. More sun, more blooms. Petals are edible. 3-4′ tall.
Delphinium (perennial)
Magic Fountains mix. Perennial with intricate fluffy blooms on 3-4′ stems. Tolerates wind well. Entire plant is toxic, take precaution with children and pets. Buyer assumes all liability.
Hollyhock
Charter’s Double Mix. Biannual: will spend this year growing a root system, come back next spring and produce 5-7 foot stems of fluffy double blooms! Easily self-seeds.
Benary’s Giant Zinnia
Humongous flowers up to 6″ diameter. Plants are vigorous and productive. Cut or deadhead for continuous blooms early summer-frost. 3-4′ tall.
Cactus Zinnia
Large flowers with quilled, fringe-like petals. Plants will produce continuously early summer through frost if cut or deadheaded. 2-4′ tall.
Snapdragons
Continuous cutting will yield a second and possible third flush of blooms until frost. 2-3′ tall.
Coleus
A very tender perennial that will die at first hint of frost but if you bring it indoors it will live all year as a colorful houseplant. Prefers dappled or morning-only sun. Short, 6-12″
HERBS
Genovese Basil
Classic Italian basil with a peppery bite and strong aroma.
Opal Basil
Beautiful dark red plants with more sweet, less peppery basil flavor.
Tuscany Basil
Lettuce leaf type basil produces huge salad-size leaves with mild basil flavor.
Thai Basil
Sweet, flavorful with anise/clove spiciness. Excellent as a garnish in asian cooking or any dessert.
Tulsi / Holy Basil
Sweet and spicy aroma and flavor with hints of coffee. Multitude of medicinal uses, great for tea.
Shiso
Asian culinary heb with bright savory flavors. Gorgeous plants grow 4-5′ tall and make a great garden addition. Can be dried for tea.
Zaatar
Sweet Marjoram. Essential Mediterranean herb. Treat it as a tender perennial and bring it inside for the winter!
Mexican Marigold
A vigorous substitute for tarragon. Heat and drought tolerant. Small gold flowers are also edible.
Curly Parsley
Classic garnish and savory ingredient. Keeps bright light green color.
Italian (Flat) Parsley
Stronger flavor, leaves stay smooth and dry well in a dark place with good airflow.
Summer Thyme
Lush and vigorous, this fast-growing thyme produces a lot in one season. Great for drying.
Winter Thyme(German) P
Perennial that will come back early spring every year.
Dill
Ferns with vibrant flavor will continue growing through the season and begin to form dill heads in full summer heat. Harvest heads when brown for pickling or dill seed.
Cilantro
Quick-growing plants can be harvested stem by stem to delay bolting. When it bolts, let flowers mature to seed and harvest when brown for fresh ground coriander all winter.
Sage P
This woody perennial is productive and reliable. Leaves are easy to dry with a strong flavor when eaten fresh.
Rosemary
Thick and hearty upright type is a good producer. Treat it as a perennial by bringing it inside for winter when temperature drops below 20.
Chives P
A perennial that comes back early spring every year for the first fresh onion taste! Pretty pink blossoms are also edible.
Garlic Chives P
Flat-leafed chives with distinct garlicky flavor. The shallot version of chives.
Chervil
Very mild sweet anise flavor, fresh plants are slow to bolt. Use in salads or as a garnish.
Lovage P
“Mountain Celery” Sweet, aromatic celery flavor for savory cooking. Perennial plant will die back and return in spring.
Sweet Lavender
Tender, lush, vigorous, and exceptionally fragrant with nice long dark purple flowers. Mounding shrub.
Greek Oregano P
Perennial herb with lots of flavor. Easy to dry for year-round cooking.
Mint P
Multiple varieties of mint.
Extremely vigorous perennial that WILL SPREAD.
Catnip P
Attract even more stray cats to your life with this magic plant. Cut back before frost to dry for tea/feline treat.
Patchouli
Tender perennial can be treated as a houseplant. Bushy herb with myriad uses. Prefers low light, dry conditions.
WINTER SQUASH
Butternut
“Waldo” a variety with small seed cavities, thick necks, good flavor, long storage life, and consistent, medium-large fruits. 12-36″ spacing
Buttercup
“Bonbon” a 4-5lb drier squash with nutty, flaky flesh and probably our favorite flavor. 12-36″ spacing
Red Kuri
3-4lbs. Delicious moist flesh. Great for pies and purees because skin is smale color as flesh and flecks won’t show. Also known as Orange Hokkaido. 12-36″ spacing.
Delicata
Everyone’s favorite for its sweet flavor and tender-enough-to-eat skin! 1.5-2lbs. Productive plants. 12-36″ spacing.
Jack O’Lantern
For the kids! Nice and early, will be ready before Halloween even in our short season. 16-24lb fruit. Although edible, this isn’t a super sweet pie pumpkin–choose Red Kuri or Butternut for pies.