Burgundy coloured lettuce with frilled leaves. Excellent for gourmet salad mixes.

55 Days to harvest!

Italian looseleaf loved for its deep red, tightly curled leaves surrounding a bright green heart.

An ideal baby leaf variety providing mild flavor and excellent loft, heft and color to salad mixes. Open heads are compact, slower growing and slower to bolt than other lettuces. Displayed field resistance to mildew in our trials.

Ideal baby leaf variety

Slow to bolt

A very popular addition to gourmet salad mixes. Serrated green leaves offer interesting texture to blend with other varieties of lettuce. The younger the growth, the more mild the flavour. As a baby green 17 to 21 days to harvest. Full grown, 40 Days to harvest!

Spicy mustard flavor adds zing to salads and is a frequent addition to spring mix. Narrow leaves are dark green and serrated. Excellent for baby vegetable and salad mixes. 

Guatemalan Blue squashes are large, elongated fruits, averaging 35 to 40 centimeters in length and 6 to 10 pounds, and have an oblong to oval shape with slight tapering towards the curved ends. The rind is firm, hard, and smooth, ranging in color from dark green, green-blue, to a dusty, gray-green. There may also be some faint light green, vertical striping extending the length of the squash. Underneath the surface, the flesh is dense, thick, and dark orange, encasing a central, oval cavity filled with stringy fibers and many cream-colored seeds. Guatemalan Blue squashes have a smooth, tender texture when cooked and develop a sweet, nutty, and subtly fruity flavor.

Seasons/Availability

Guatemalan Blue squashes are available in the fall through winter.

Russian tarragon can be used fresh or dried in cooking, adding a subtle, sweet licorice flavor to dishes like salads, chicken, seafood, egg dishes, and soups. It also flavors marinades, dressings, and herb-infused vinegars and is used in some traditional Persian, Hungarian, and Armenian dishes, as well as a component of the popular Russian and Georgian carbonated drink, Tarkhun. However, note that Russian tarragon can break down faster than French tarragon, so it may need to be added later in the cooking process to preserve its flavor.  

Endive Frisée is a type of chicory that has exploded onto gourmet plates. The exotic plant resembles a lettuce that has gone horribly awry. With a pale green explosion of frizzy leaves it adds a frisky note to green salads.

Frisée or chicorée frisée is French for curly chicory. It also is sometimes called Italian curly chicory or French curly chicory. Now, frisée is not exactly the same vegetable that comes to market as chicory, curly chicory, and curly endive, although it is exactly the same plant, Cichorium endivia.

Grown in, and named after a municipality in northern Italy near Turin. Suitable for both summer and autumn cultivation, it has curly and strongly lobed leaves and a creamy-white self-blanching heart.

With a very large head, long mid-green leaves and a self-bleaching, creamy-white interior, the fullness of the head facilitates tying up for more intense blanching.

Popularised in the 1990s, Frisée often appears in mesclun and other salad mixes, because the green is extremely laborious and expensive to produce as a sole salad ingredient. It is generally served in loose chunks in salad to highlight its exotic feathered appearance and a small amount can go a long way.

While it can have a slightly bitter flavour, frisée is much milder than other varieties of endive such as radicchio or Belgian endive. Tie up for a week before harvesting to blanch.

"Mary Washington" asparagus (Asparagus officinalis "Mary Washington") is one of the older and most common asparagus varieties. This perennial vegetable is harvested in spring, producing a high yield of tender spears from a rhizome crown.

Tender asparagus spears are snapped or cut close to the ground to harvest.

Rich in essential vitamins and minerals. Perk up floral arrangements with the plant’s graceful, feathery fern-like leaves. Harvest scrumptious homegrown spears from mature plants and enjoy fresh, grilled, and steamed. Disease-resistant to rust. Cold-hardy and heat-tolerant. Harvest in April or May. Self-pollinating. 

Green & Red Salad Bowl, Lollo Bionda and Lola Rosa, Four Season, French Sorrel, Wizard Leaf, Bibb, Oak Leaf, Baby Pak Choi, Peppercress, Mix of Swiss Chard

A pumpkin seed, also known in North America as a pepita, is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk, and are light green in color after the husk is removed.

Pumpkins are actually a type of winter squash. Many varieties can send out vines that are 10 to 20 feet long, which can be challenging for a raised-bed garden. One option is to grow them on a trellis, such as the Cucumber Trellis. Use a mesh bag or fabric to help support especially heavy fruit. Another technique is to plant them on an outside corner of your raised bed and let the vines ramble onto the grass.

Like summer squash, winter squash need rich soil that's been amended with compost. They need warm weather and warm soil to grow and produce well. In most cases, it takes 90 to 100 days from planting seeds until the squash are ripe. Cold-climate gardeners may want to get an early start by planting seeds indoors about three weeks before the last spring frost. Plant two seeds per 3" pot, and cut off one if both grow.

Transplant into the garden a week or two after the last spring frost. You can warm the soil by covering it with clear plastic, which works better than the traditional black plastic, as long as you seal the edges with soil to contain the heat.

Some winter squash and pumpkins — the bigger ones, generally — will only produce a couple of fruit per plant. The seed catalog or seed packet should tell you what to expect. Pumpkins are always fun for kids, but not always good for pie. If you want jack-o-lanterns, you can grow any variety; for pies and soups, look for "pie pumpkins" or "sugar pumpkins," which have sweeter, more flavorful flesh.