Small heirloom variety, 2-5 cm in diameter. Bright orange. Fresh mild and sweet in flavour. 

Parisian carrots have a fresh, mild, and sweet, subtly vegetal flavor.

Carrots grow small, green-leafed tops that can reach 25 centimeters in height.

The tops are also edible and have a grassy, green, and delicious flavor.

A dutch heirloom with the most dense and curly varieties.

Stocky blue/green leaves which are very tender.

Very popular for dehydrating and making kale chips or bulking up a salad mix.

Red Russian kale or Ragged Jack kale is a cool weather vegetable that produces more vibrantly colored leaves as the temperature drops.

Red Russian kale is an heirloom variety that is grown as a biennial in most climates.

Improved yields in Canada, excellent for salads, sauces, and many other cooking dishes.

Bushy, hardy perennial. Grown as an annual. 

Aromatic leaves that never change color.

Lilac-pink flowers in summer.

Very robust grower for all conditions of weather.

The sweet and delicious fruit can be eaten fresh, in jams, soups and pies. Like Chinese lanterns, it is encased in a papery husk. Amish heirloom.

The ground cherry, also called physalis or cape gooseberry) is a unique fruit. With its papery husk, it looks like a small, orange tomatillo, but its flavor is uniquely sweet: to our palate, a mixture of pineapple, strawberry and green grapes — sweet, tart and tropical.

Yellow ground cherries are small, edible fruits that grow in a papery husk. They have a sweet flavor and are often used in desserts. 

Yellow or orange in color

Grow in a papery husk that turns dry and brown when ripe

Some varieties have a nickel-sized fruit

Flavor Sweet and acidic and Similar to pineapple. 

Can be eaten fresh, baked into jams or crisps, or used as a garnish 

Can be added to fruit salads, ice cream, yogurt, or cereal 

Pair well with goat cheese, nuts, and grains like farro 

Komatsuna or Japanese mustard spinach is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. It is a versatile vegetable that is cooked and eaten in many ways.

Heirloom used as baby green, microgreen or bunched. Purple leaves.

Use in salads, stir-frys, soups etc. and enjoy the fine taste of this winter hardy variety that bears a resemblance to Red Russian but more tender and juicier  leaves.