Our Variety
We grow everything from A-Z. Meaning asparagus - zucchini. Just ask, "What is in season?" at riehmfarms@yahoo.com.
Fruit
Strawberries
Many varieties for a full extended season
Normal season at Riehm Farm Market is Memorial Day weekend till just before Father's Day.
Melon
Muskmelon Aphrodite
Cantaloupes were first introduced to North America by Christopher Columbus. Aphrodite melons have firm think orange flesh that is crisp sweet flavor.
Muskmelon Goddess
A super early Athena type of muskmelon with good holding ability.
Muskmelon Sensation
SENSATION is a whole new category of melon, a one of a kind fruit that will amaze you with its taste, texture, sweetness and aroma.
Muskmelon Athena
Athena muskmelon is of the highest-quality, 5 to 6-lb fruits having outstanding flavor and aroma. Firm, salmon-colored flesh holds well after harvest.
Herbs
Parsley
Curled Parsley
Curled Parsley is a tasty, breath purifying, nutritious garnish rich in vitamins and minerals. You can cook with it, use it fresh in salads and juice it. It can be used fresh, dried, or frozen.
Italian Flat Leaf Parsley
This herb enhance practically all European and Middle Eastern foods. Parsley leaves are the basis of green sauces from Italy and France to Germany and Argentina. Flat-leaf parsley has large, sturdy, serrated leaves with a pronounced flavor. It goes well with chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, and many other foods. The leaves are most commonly used, however, the stalks are good for adding flavor to stocks.
Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.
Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.
Dill
Dill Greensleeves
Very aromatic, this delicate baby herb offers a mildly sweet licorice-like flavor that combines anise, celery and parsley. Gently enhance dips, potato salad, soups, sauces, vegetables, egg dishes and breads with baby dill's refreshing licorice-like flavor. Having a natural affinity with seafood, salmon dishes are especially compatible.
Cilantro/Coriander
Cilantro
Useful for its fresh green foliage, its dried seeds (coriander) and its edible flowers. An essential flavoring in Indian, Chinese, Southeast Asian, North African and Latin American cooking.
Cilantro Marino
A very leafy plant with small stems and an abundance of roots, cilantro is easily recognized by its distinctive characteristic aroma. The flavor is sharp with a strong earthy freshness. Its unique sage-citrus taste delivers a gentle bite to a variety of foods.
Chives
Chives Nelly
Dark green and skinny, chives' grass-like leaves taper to a serious point. This herb's gentle flavor is reminiscent to that of a delicate onion. Baked potatoes and cottage cheese have a special affinity with chives. Chop; add to sauces, dips and salads. Enhance omelets and steamed vegetables. Clear soups especially enjoy this herb's flavorful company. Use as a spunky seasoning for herbal butters, vinegar, soft cheeses and most dairy products. Pair with chervil, parsley and tarragon. To store, wrap in a damp paper towel; refrigerate.
Basil
Basil Lemona
Delightfully lemony and citrusy, this distinct basil produces pale green pointed leaves that offer a delicious taste of lemon and a very prominent crisp clean lemon scent. Producing thinner stalks than common basil, the leaves are smaller and lighter in color.
Basil Martina
Martina Basil Herb Tops produce small attractive leaves that offer a concentrated basil flavor and release an intense basil fragrance.
This lovely basil variety deliciously enhances eggplant or bean dishes. Stuffing also welcomes its savory flavor. Accent slices of heirloom tomatoes with its tasty goodness. Ideal garnish for main entrées.
This lovely basil variety deliciously enhances eggplant or bean dishes. Stuffing also welcomes its savory flavor. Accent slices of heirloom tomatoes with its tasty goodness. Ideal garnish for main entrées.
Plants
Watermelon
Watermelon Jade Star
Jade Star is a delicious super sweet, early maturing, small fruit bearing "icebox watermelon". An improved Sugar Baby type of watermelon with brighter, sweeter flesh and a better vine.
Watermelon Top Gun
A new Rogers hybrid that is very uniform, high sugar and high quality. Red, crispy, compact and very sweet pulp, with small seeds.
Vegetables
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.
Green Beans
Kentucky Wonder Pole
Introduced in Kentucky before 1864, this brown-seeded strain produces large, silvery-green, fleshy pods with a distinctive flavor. This classic variety has proved its excellence for productivity, consistency, and flavor. Gives rise to 7-10” stringless, solid, meaty pods that vary from oval to flat and have a distinctive flavor all their own.
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.
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".
Gourds
Galaxy of Stars
Galaxy of Stars gourds are in the shape of a 5 point star in many colors. Ornamental gourds are not edible as they have very little flesh and are grown mainly for show.
Lunch Lady
A one-of-a-kind large warted gourd. It prodeuces an array of shapes and colors with hard shells of warts.
Autumn Wing Swans
A unique gourd of many colors with wings, warts, and with the fruit shape of a swan gourd. Prized for fall decorating, a bowl filled with unique ornamental gourds makes an ideal colorful table centerpiece.
Celery
Celery Root Brilliant
Celery Root has a pungent celery-like flavor and is, in fact, a special variety of celery, developed by gardeners during the Renaissance. In recipes calling for cauliflower, fennel or cardoon, celery root makes an interesting and unexpected substitute if not a quantum improvement. Celery root loves to be a flavorful part of salads, soups, stuffing and fritters. Braise, sauté, steam, boil, roast, bake, puree or simply enjoy raw.
Big, round, solid roots. A refined celeriac variety. Medium-large roots are round and relatively smooth, with buff-colored skin. The foliage is dark green. Interiors are white and flavorful.
Celery Tango
Referred to as "ribs", sleek celery stalks are refreshingly crisp and crunchy. Medium to light green, celery's fresh edible leaves can be used like an herb. Tango is similar to Conquistador, but the flavor is better and the stalks are more tender and less fibrous. The plant is also a few inches taller.
Winter Squash
Winter Squash Space Station
Round with a drum-like shape, the skin of green buttercup winter squash is spotted and flecked with random grayish markings. Ranging from four to eight inches in diameter and two to three inches tall, narrow stripes run down its blocky sides. This squash sports a rather attractive light green characteristic turban-like cap on its blossom end. Weighing two to six pounds, its dry thick deep-orange fine-textured flesh offers a sweet mild flavor, similar to that of a sweet potato.
Winter Squash Sun Spot
Round and broadly ribbed, orange buttercup squash is drum-shaped and sports a tiny topknot or turban on its blossom end. Its hard-skinned exterior holds a dense flavorful flesh. Offering a delicious full-bodied flavor, it is much sweeter than other winter squash varieties.
Celebration Squash
Considered a many-splendored vegetable by squash experts, squash has no rival in the kitchen when it comes to its flexibility for methods of culinary preparation. Chefs especially favor this variety for its colorful presentation and good taste. The gorgeous eye-catching and festive carnival winter squash is a colorful yellow small variety brushed with attractive bright orange and vivid green markings. The somewhat nutty flavor is reminiscent of a butternut squash or a sweet potato.
Winter Squash Betternut
The exceptional butternut is the most widely grown winter squash. Versatile and diverse, squash has no rival in the kitchen when it comes to culinary flexability. Producing a delicious rich golden-yellow flesh with excellent texture, the classic butternut squash is one of the most popular varieties. Butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.
Winter Squash Uchiki Kuri
Improved Hubbard selection smooth, almost no ribbing on the fruit that is very sweet and nutty in flavor.
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.
Long Island Cheese
Old Long Island Heirloom known as the original "Cheese Wheel" . Smooth heavily ribbed tan skin with a deep orange somewhat sweet flesh. Not very prolific, but is a favorite of baking ladies. (6-10 lb.) Long Island Cheese features flattened, deep ribbed, buff colored fruit and orange sweet flesh. Excellent in pies.
Turnip
Turnip Purple Top White Globe
Selected strain of this traditional, Southern U.S. variety. Smooth, round roots, avg. 3-4" in diameter, are white below the soil line and bright purple above. Turnips are similar to radishes but are larger. Although both the root and leaves of a turnip can be eaten, the most popular portion to consume is the root.
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.
Leek
Leeks Bandit
Actually quite beautiful and elegant for being closely related to garlic and onions, the leek's thick cylindrical white edible root gradually becomes a stalk with an attractive fan of dark green flat leaves. Not forming bulbs or producing cloves like their cousins, leeks develop an edible six to ten inch long round stem that can measure two inches in diameter. Offering an earthy distinct flavor, the texture is deliciously juicy. Leeks are considered to be the sweetest and gentlest members of the onion family. Bandit has beautiful, very dark blue-green, erect leaves and good uniformity. The shaft grows very thick with little bulbing.
Kohlrabi
Kohlrabi Early White Vienna
If you have never tried eating a Kohlrabi, you are in for a treat. They have a radish-cabbage taste. Because of their mild flavor, many kids love them. Like most brassica or cole crops, kohlrabi grow best in cool weather. The meat of this variety is very sweet and mild, creamy-white in color and tasting like a mild turnip.
Kohlrabi Kossak
"Kohlrabi" is a word adopted from the German language where Kohl means cabbage and Rabi meaning turnip. Kossak is white-skinned and has a dense white flesh that is uniquely sweet and very good raw. The flat, round bulbs often reach 8 inches in diameter with no woody internal structure. Has done exceedingly well in cold storage trials. Good potassium source.
Kohlrabi Kolibri
This kohlrabi is the best purple skinned kohlrabi! It's white flesh is very flavorful. Can be eaten raw or cooked. Excellent in soups and other dishes.
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.
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
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.
White Bush Scallop Squash
This summer squash is saucer-shaped with scalloped edges and a creamy flesh. A delicious white summer squash roasted, steamed or eaten raw.
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.
Pumpkin
Baby Pam
Yes, I know – most of you wouldn’t think of making a pumpkin pie from an actual pumpkin – until you taste a pie made from a Baby Pam! Simply bake the whole pumpkin until very soft, cut in half, scoop out the seeds, and then scoop out the flesh - pie perfect! These 4-5# pumpkins are perfect for painting or pies. Known for their very sweet fine grained flesh. They keep well for pies on Thanksgiving and beyond. One of my two favorite varieties of pie pumpkins.
Pumpkin Prize Winner
When it comes to a decorative pumpkin, size matters! Deliberately big, this larger than life size pumpkin definitely delights pumpkin fans. Prizewinner can weigh anywhere between fifty and two hundred pounds.
One Too Many
Very decorative pink and white striped pumpkin.
Dill's Atlantic Giant Pumpkin
The grand-daddy of all giant pumpkins. The present day record for this amazing variety is now over 1,300 lbs. and produces 400-500 lb. fruit consistently with proper growing procedures. The only one to grow for giant pumpkin contests and international competitions. Perfect for huge jack o'lanterns and fall displays. Fruit colours vary from yellow to orange.
Spartan Pumpkin
This pumpkin is great for carving. Growing in many interesting shapes, colors and sizes, pumpkins make their fall market debut from the darling miniature to the awesome gigantic. Whatever color, they stand out amidst their contrasting rich green foliage that grows on trailing annual vines. Encased in a moderately hard shell, the thick edible flesh harbors a central multi-seed cavity. The bright orange flesh offers a consistent sweet mild flavor. Pumpkin seeds, known as pepitas, may be roasted and enjoyed as a snack. Lovely pumpkin blossoms may be used like any of those of the squash family, deliciously batter-dipped and fried.
Gold Rush, Gold Challenger, and Solid Gold
These pumpkins are all similar in size and shape. Encased in a moderately hard shell, the thick edible flesh harbors a central multi-seed cavity. The bright orange flesh offers a consistent sweet mild flavor. Pumpkin seeds, known as pepitas, may be roasted and enjoyed as a snack. Lovely pumpkin blossoms may be used like any of those of the squash family, deliciously batter-dipped and fried.
Cotton Candy
White pumpkins offer a delightful change from the common orange pumpkin with its unusual off-white color. Festive and ornamental, the alluring edible white pumpkin has an orange flesh that offers a mild flavor.
Perfect for decorating, white pumpkins are rapidly becoming a favorite for Halloween. Sporting a white skin, this unusual pumpkin provides a natural "ghostly" color for painting faces.
Perfect for decorating, white pumpkins are rapidly becoming a favorite for Halloween. Sporting a white skin, this unusual pumpkin provides a natural "ghostly" color for painting faces.
Little October and Prankster
These two varieties of pumpkins are smaller in size. They are perfect for painting faces!
Cucumber
Cucmber Diomede
NEW 2009
To be "cool as a cucumber" add them to your menus during the warm summer months when they are in season. Although slicing cucumbers are available year round, they are at their best from May through July. A new American staking slicer from Syngenta. This variety offers growers a vigoroius plant of dark green outer texture.
Cucumber Genuine
This vegetable's high water content gives it a very unique moist and cooling taste. The genuine variety is relatively smooth, dark green, 8" fruits are free of striping and bitterness and have the best taste of the American type.
Cucumber Socrates
These long slicing cucumbers are a new dark green, thin-skinned, tender, sweet, seedless cucumber.
Cucumber Diva
Diva just might be the best-tasting cuke on the planet. Diva looks like a regular salad cucumber but with a much smoother, thin, no-peel skin. Distinctly tender, crisp, sweet, bitter-free, and seedless; especially flavorful harvested small, about the size of a pickle.
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".
Pepper: Bell or Sweet
Chervena Chuska Hungarian
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.
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.
Pepper: Hot
Habanero
Native to Central America's tropical lowlands, this world-famous, scalding hot peppers thrives where summers are long, hot, and humid. Lantern-shaped fruits ripen to a lovely golden orange. Reported to be 1,000 times hotter than Jalepeno!
Cayenne
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
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.
Hot Pepper Jalapeno Mammoth
Enormous, medium-dark green smooth fruit with thick flesh and a pleasing heat level. Excellent stuffed with cheese and baked or grilled. Add spunk to traditional salsas, picante sauces, breads, stews and, of course, popular nachos. Bagels, cheese, jelly, dips, stuffing and sausage benefit from its warm heat. Stuff with savory meat mixtures or favorite cheeses.
Sweet Diablo Pepper
Gigantic, Italian roastin pepper with very sweet and thick flesh despite its "devilish" name.
Tiburon Publano
In Mexico, the ancho is marketed in three grades of quality. "Primero" is the highest grade, consisting of the thickest-fleshed and largest chiles. "Mediano" is the medium grade and "ancho" is the basic grade. Of the dried ancho crop, about fifteen percent is marketed as food coloring and powder. The remainder is purchased by consumers in whole-pods and used mainly in sauces. Ancho chiles account for nearly one-fifth of all chiles consumed in Mexico.
Varying in color from dark brick red to deep mahogany, dried ancho chilies reveal a reddish-orange cordovan tint when held up to the light. Mildly aromatic, flat, very wrinkled and appearing almost heart-shaped, the ancho is a poblano pepper and is the sweetest of the chilies.
Varying in color from dark brick red to deep mahogany, dried ancho chilies reveal a reddish-orange cordovan tint when held up to the light. Mildly aromatic, flat, very wrinkled and appearing almost heart-shaped, the ancho is a poblano pepper and is the sweetest of the chilies.
Hot Spot
Hot, but not too hot! Spicy, but not too spicy! The Hungarian hot pepper definitely delights the pepper-craving person's taste buds. Conical in shape and about one to two inches wide and five to eight inches in length, fresh or dried, this pepper is earning raving reviews in the culinary world. This pepper pickles to perfection! Fitting right in when included in a myriad of flavorful creations, its robust and rich personality always delivers great flavor. To store, refrigerate in a plastic bag.
Habanero Chichen Itza
New! Consistently lantern-shaped, renowned orange habañeros are said to be the world's hottest chile and deliver a ferocious bite-back kick. This intense chile, pronounced hah-bah-NYAIR-oh, has a heat-rate that can sky rocket far beyond the Scoville heat chart. Possessing a unique aroma and relentless taste, bold and sassy habañeros offer a distinctive wonderful flavor with tropical fruit overtones in spite of their fierce and blazing-hot personality. Scoville units: 10+ (100,000-300,000)
Truly explosive, this raging piece of edible fire is especially popular for heating up the flavor of tomatoes or tropical fruits. Add its extreme sizzle to salsas and marinades, but go gently. If some like it hotter than hot, spike a bottled condiment with its powerful relentless heat. Blend with other foods and ingredients to calm the heat of this hot no-nonsense chile.
Truly explosive, this raging piece of edible fire is especially popular for heating up the flavor of tomatoes or tropical fruits. Add its extreme sizzle to salsas and marinades, but go gently. If some like it hotter than hot, spike a bottled condiment with its powerful relentless heat. Blend with other foods and ingredients to calm the heat of this hot no-nonsense chile.
Eggplant
Eggplant Victoria
Eggplants also are unique among vegetables -- their meaty, hearty texture and taste make them one of the most satisfying vegetables to eat, and a popular ingredient in many vegetable recipes.
Eggplant Zebra
Unusual in color but having the same classic eggplant shape, this variety is appropriately named with its graffiti-like markings on its very smooth skin. Versatile eggplant makes mouthwatering hors d'oeuvres, grilled dishes and delicious main entrees. Bake whole or cut in half. Steam, grill, microwave, sauté, braise, fry or barbecue.
Swiss Chard
Swiss Chard 5 color
Beautiful to look at and delicious to eat, stunning rainbow Swiss chard not only offers a dazzling visual effect, it delivers a lighter flavor compared to regular chard. Rather far out and over the rainbow, the striking large green or bronze-green leaves have a chewy texture and a just-right taste. Actually like having two vegetables in one, the colorful pink, red, crimson, pink and white striped, bright gold, orange to pale orange, white, purple and mauve stalks are deliciously edible, too.
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 Flowering Nagoya Kale
A favorite because of its excellent flavor and attractive green-red frilly leaves. Tender, sweet leaves are highly nutritious. Tasty steamed, stir-fried or in salads.
Kale Toscano
Non-heading and closely related to collards, kale offers a bold flavor.
Kale Curled Winterbor
The plants are tall, growing up to 2-3 ft., with greater yield and better cold hardiness than competitive varieties. Additionally, it has a much higher percentage of well-curled, blue-green, ruffly leaves, and regrows vigorously for successive harvests.
Cauliflower
Cauliflower Freedom
The freedom variety forms very uniform heads of cauliflower.
Cauliflower Quasar
Beautiful, large, well-wrapped, smooth heads. Matures early and performs well for summer or fall harvest. Quasar is a great variety of cauliflower that can be steamed, stir-fried with other vegetables, cooked or eaten raw.
Cauliflower Graffiti Purple
Resembling white cauliflower only in shape and size, attractive purple cauliflower offers a flavor similar to broccoli. This gourmet cauliflower cooks quicker than white cauliflower. Chefs love it for its vivid presentation qualities and good taste. Graffiti Purple cauliflower are brilliant purple heads that attract attention.
Cabbage
Chainese Cabbage Rubicon (Napa)
Producing white leaves at the bottom and pale green leaves at the top, attractive napa cabbage leaves are somewhat crinkly. The flavor is sweet, tangy, juicy and delicious!
Chianese Cabbage Tall Michihili Greenwich
Tall, elegant and flavorful. Very versatile vegetable, this type of cabbage is especially appreciated by gourmet and health-conscious chefs. Nutritionally richer than regular cabbage, Michihili Greenwich is higher in calcium and vitamin A. A must cabbage for salads and slaws. Steam, stuff, stir-fry, microwave, sauté or braise.
Cabbage Blue Vantage
Blue Vantage Cabbage has solid round heads that are blue-green in color. Cabbage is a staple for adding flavor to salads, casseroles, soups and stews.
Cabbage Red Dynasty
The round heads are medium to large and have excellent internal color. Tender and deliciously juicy in texture, the color of this cabbage has an affect on its slightly peppery flavor. The darker the red, the better the taste. Chefs prize it for adding vivid color to salads and cooked dishes.
Cabbage Flowering Osaka Red
Oval-shaped and rather delicate, Osaka Red cabbage produces crinkled and wrinkled crisp succulent leaves. So good to the taste buds and palate, in fact, that only a splotch of butter and a sprinkle of freshly ground pepper on cooked leaves are needed to delight the mouth.
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
Early Green
As the name implies, this is a short-season variety. It produces a large, tight head followed by an abundance of tasty side shoots.
Broccoli Major
Rich deep green with a silvery to copper colored tint, broccoli releases a distinct green vegetable fragrance and offers a matching flavor. Crisp and crunchy when raw, cooked broccoli's texture is tenderly smooth. To enjoy broccoli's true flavor, serve simply. Enjoy as a hot vegetable or chilled.
Broccoli Diplomat
Attractive blue-green heads with a small bead size make Diplomat an excellent choice. Don't forget that the flavorful stems are edible either raw or cooked. Peel and thinly slice or cut into spears.
Broccoli Windsor
Neat, compact curds or beads as the head is sometimes known with the minimum of stem and the maximum of flavour.
Radish
Radish Davignon
Radishes are root vegetables in the mustard family. They are usually eaten raw but can be an ingredient in cooked dishes. A traditional variety from Southern France, the Davignon radishes are 3-4" long, slender, 2/3- 3/4 red, with a white tip, tapered to a point.
Radish Small Triclolor Easter Egg
Boasting attractive hues of pink, red, purple, violet and white, the flesh of the appropriately named Easter egg radish is pure white. This showy radish variety offers an excellent interior quality that remains firm, crisp and tender beyond their maturity. The flavor is mild yet snappy and the blend of striking colors makes a lovely salad presentation.
Lettuce
Leaf/Head; Nevada
Green Butterhead Adriana
Also known as Boston or Bibb lettuce, Butterhead lettuce is usually light green in color with flexible leaves and a mild flavor.
The Adriana variety's heads are full and dense with good taste.
The Adriana variety's heads are full and dense with good taste.
Red Grand Rapids
Attractive, compact heads with ruffled, fringed leaves of deep burgundy red over green. Nice and crisp with a taste stays mild for a long time without bitterness.
Green Romain Jericho
Another name for Romaine lettuce is cos, and it is a fairly nutritious lettuce with a tender, sweet taste. It is relatively easy to grow, forming upright heads and wavy leaves. Jericho is tall, heavy heads are bright light green with excellent eating quality. Our best-tasting romaine.
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."
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."
Green Romain Green Forest
Our darkest green romaine.
Green Forest, an early, tall, Parris Island type. In trials compared to Green Towers, it has been earlier, darker green, the same height, more resistant to sclerotinia, and corky root.
Green Forest, an early, tall, Parris Island type. In trials compared to Green Towers, it has been earlier, darker green, the same height, more resistant to sclerotinia, and corky root.
Green Grand Rapids Black Seeded Simpson
Earliest of all.
Quickly produces a large head of delicious, crinkly, juicy, light green leaves. These red leaf and green leaf lettuce varieties have loosely bunched curly leaves with crisp texture. Red leaf lettuce is characterized by green leaves with red-tinged edges.
Quickly produces a large head of delicious, crinkly, juicy, light green leaves. These red leaf and green leaf lettuce varieties have loosely bunched curly leaves with crisp texture. Red leaf lettuce is characterized by green leaves with red-tinged edges.
Red Oakleaf Oscarde
Compact, intense red oakleaf.
Attractive, lobed leaves are deep cherry-red, turning bright green toward the dense, tender heart. The beautiful, compact heads are much preferred over Red Saladbowl.
Attractive, lobed leaves are deep cherry-red, turning bright green toward the dense, tender heart. The beautiful, compact heads are much preferred over Red Saladbowl.
Nevada Lettuce
Nevada lettuce has bright green leaves and has a great taste that stays mild. Heavy heads. Spring and summer crops.
Magenta Lettuce
Improved Sierra. Shiny, slightly puckered, red-tinged leaves form a whorled, conical head with a crispy, green heart. Ideal for spring and summer
Coastal Star Romain
The large, heavy heads are similar to Parris Island but are darker green and more tolerant to heat. Suitable for marketing as full heads or romaine hearts. Good, sweet flavor.
Radicchio Round Chioggia Indigo
Indigo has firm, medium-large heads that are a nice burgundy color with good flavor.
Lettuce Paris White Cos
Truly a lovely luscious lettuce, Paris White Cos Romaine offers a delightful crispness. Small and sweet, the tight compact head produces a thinner rib than regular romaine. Its refreshing flavor and tender texture are reminiscent to a tasty mix of butter lettuce and romaine offering the sweetness of butter lettuce and the crispness of romaine.
Lettuce Red Fire
A terrific full-size red leaf all season. New Red Fire forms ruffled red leaves atop a bright green base. Similar to Red Sails but more appropriate for full-size leaf lettuce.
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.
Tomato
Tomato Zebra
Eye-catching and unusual, the unique zebra tomato wears its characteristic greenish to yellowish vertical stripes on a rather hardy skin. Appropriately named for its striped appearance, this tomato variety is about the size of a golf ball and offers a surprisingly excellent rich tomato flavor.
Tomato Yellow Grape
Gorgeous! Yellow grape tomatoes are delightfully sweet tiny oval-shaped tomato treats. A tomato favorite of chefs, tomato fans and kids, too!
These brightly colored tomatoes dress up and flavor up mixed green salads with their good looks and great taste. Enjoy as a healthy snack. Ideal for appetizer trays. Toss in stir-fries or add to stews. Perfect for roasting whole. Briefly and gently sauté in olive oil and salt; roast at 400 degrees Fahrenheit for about twenty minutes for a super side dish. Mix red, green and yellow grape tomatoes for a lovely splash of delicious color. To store, keep and serve at room temperature for optimum flavor.
These brightly colored tomatoes dress up and flavor up mixed green salads with their good looks and great taste. Enjoy as a healthy snack. Ideal for appetizer trays. Toss in stir-fries or add to stews. Perfect for roasting whole. Briefly and gently sauté in olive oil and salt; roast at 400 degrees Fahrenheit for about twenty minutes for a super side dish. Mix red, green and yellow grape tomatoes for a lovely splash of delicious color. To store, keep and serve at room temperature for optimum flavor.
Tomato Slicer
Red vine-ripened large Fletcher tomatoes are beautiful, full-bodied and thin-skinned. The high sugar content of this awesome tomato offers an excellent rich flavor and produces a meaty firm texture. These superior tomatoes are never gassed to enhance their natural gorgeous red color.
Tomato Saladette
New! Beautiful, firm and thick-fleshed, the popular red Roma is an elongated plum-shaped tomato. Almost seedless and considered a sauce tomato, this variety has a rich meaty texture. Less flavorful than vine-ripened tomatoes, Romas contain less acid and sugar.
Onion
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.
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).