An outstanding selection of a solid heading radicchio with a 4-6” tall, elongated shape. Deep red/purple leaves with broad white mid-ribs are nice and crunchy with the tangy bitterness that radicchio is known for. We loved this variety for our winter CSA, as the tight wrapping on the heads meant that even when outer leaves were damaged from extreme cold, there was still a marketable head just a few leaves down. Also great harvested young as a loose head or for salad mix as cut-and-come-again greens.

Packet: 9-10 grams of seed

This reliable radicchio forms a gorgeous, firm, round, dark-red and white head which appears like a jewel when you pull aside the tattered clump of outer wrapping leaves. With a unique and tangy taste, it adds flavour, colour, and crisp texture to salads.

Palla Rossa Special Chicory Seeds can be planted for summer or fall harvest. Cut the heads at the soil level, and it may regrow.

Packet: 9-10 grams of seed

Sugar Loaf chicory seeds grow like an upright, tightly headed, very large Romaine lettuce. Beneath the outer, pale-green, mild tasting leaves lies a blanched heart of sweet, pale-golden white leaves with extraordinary flavour. Sugar Loaf is perfect for late summer and fall harvests. We recommend pulling off a few of the enormous wrapper leaves and then lying the cylindrical core on its side and slicing across like a loaf of bread. Try a salad of Sugar Loaf with a hot oil dressing and croutons. Officially this endive is an escarole type. It's an old heirloom variety that sometimes goes by its French handle, Pain de Sucre.

The ultimate carrot for winter cultivation and storage. Wide shoulders, dense flesh, and solid carrot flavor make it a preferred variety for processing and great for bulk and/or wholesale as the poundage adds up quickly. Grows well in heavy soil, strong tops and wedge shape make for easy harvest.

Chantenay carrots are short carrots with light orange skin and orange-red colored cores. Chantenay carrots are grown for canned and processed carrots because of their high yield. The carrots can be eaten fresh, frozen, or canned. Chantenay carrots can be eaten raw or cooked, with their taste usually described as sweet and crisp. However, they may become coarse and tough when grown past maturity, specifically in the heat of summer. Like all carrots, Chantenay carrots are high in carotene and fiber.

There are two main types of Chantenay carrot seeds available to gardeners, Red-cored Chantenay or Royal Chantenay.

Red-cored Chantenay carrots have a redder core and blunt tip.

Royal Chantenay carrots have an orange-red core and a tapered tip.

Welsh Onion

Ishikura onion is a popular, fast-growing Japanese bunching onion (Allium fistulosum) known for its long, thick white stalks and mild flavor, typically reaching up to 2 feet in height without forming bulbs. It is highly versatile, ideal for stir-fries, soups, and salads, and can be harvested at various stages from pencil-thin to thick, carrot-sized stalks. It is a very hardy, cold-tolerant, and versatile variety suitable for both spring and autumn sowing, making it excellent for year-round harvesting. 

Key Characteristics and Growing Tips:

Harvesting: They do not form bulbs, providing a continuous harvest of crisp, tender, white stems.

Hardiness: Highly cold-tolerant, allowing for late-season or winter harvesting.

Cultivation: Thrives in full sun to partial shade in well-drained soil.

Spacing: Requires 4–6 inches of space.

Planting: Direct sow in early spring or in autumn for spring harvest.

Uses: Excellent for stir-fries, salads, and soups. 

Yellow celery, such as ‘Golden Self Blanching’ or Chinese yellow-stem types, is valued for its tender, pale yellow to golden stalks and its milder, sweeter flavor compared to traditional green celery. The stalks are crisp yet delicate, often with less fiber and occasional hollow centers, especially in Chinese varieties. Many yellow celery types are considered self-blanching, meaning they naturally develop their light color without soil mounding, though some benefit from light blanching for the best color and tenderness. Popular varieties include ‘Golden Self Blanching,’ ‘Golden Boy,’ ‘Golden Pascal,’ and ‘Yellow Stem.’ Thanks to its gentle celery flavor and succulent texture, yellow celery is excellent for fresh eating in salads, adds refined crunch to stir-fries and soups, and works well as a subtle flavoring ingredient in a wide range of dishes.

Packet: 9-10 grams of seed

Although the leaves and dried seeds are most commonly used in cooking, the entire cilantro plant is edible. The stems of the plant also have a strong flavor and are commonly used in dishes like Thai curry pastes and soups.

Cilantro has delicate, lacy green leaves, resembling flat leaf parsley. It has a pungent, complex, citrusy flavor. Cilantro leaves are often added to a dish just before serving because their flavor diminishes with cooking. Coriander seeds are small and round with a yellowish brown color and longitudinal ridges.

Cilantro is a green, leafy herb that resembles parsley. It's the leafy part of the coriander plant (Coriandrum sativum), which produces seeds that are used as a spice. For those who appreciate it, cilantro tastes like a stronger version of parsley, with a tangy citrus flavor.

In Puerto Rico, Dominican Republic, and Cuba, both cilantro and culantro are commonly used in sofrito, a sauce that is used as a mirepoix in these countries. There are multiple names for cilantro in Latin America.

Verde a costa Larga/ Green White Ribbed: Plant has smooth with bright dark leaves. The mid rib is the broadest and the thickest of the chards and is snow white in colour. Plant is very slow in bolting. 

(2’ tall) Verde a Costa Larga Argentata 2 Italian Swiss Chard was bred to have very low oxalic acid. It has very wide silvery white stalks at maturity for those who just use the cooked stalks. It can also be used whole and raw at baby leaf size. Holds quality well when frozen too. Slow bolting. 55 days.

Packet: 9-10 grams of seed

One of the most vigorous and productive courgette varieties. We have grown for several years on our farm and this is excellent and recommended. This stunning slightly ribbed, courgette variety produces lots of classic long straight shaped zucchini, pale green almost white. Very productive and early perfect either cooked with olive oil or grated raw in salads. sliced for BBQ kebab vegetable. Italian Bush variety, easy to pick

Packet: 9-10 grams of seed

Grey zucchini are summer squash with greyish-green skin, light green flesh, and tiny edible seeds. They have a delicate flavour and can be eaten raw or cooked in a variety of ways. Shred zucchini for muffins, breads, and cakes, or grill and serve as a perfect summer side dish.'

Baby Grey Zucchini is a compact, early-producing summer squash that yields smooth, pale grey-green fruits with a mild, slightly sweet flavor. Perfect for small gardens and containers, it’s tender when picked young and ideal for grilling, sautéing, or fresh dishes.

Baby Grey Zucchini is most commonly known as Mexican Grey Squash or Calabacita (specifically calabacita larga). It is a popular, pale green, and often speckled summer squash with a stocky shape, frequently used in Mexican cuisine. 

Here are the other common names and variations:

Calabacita/Calabacitas: The primary Spanish term for this small, tender summer squash.

Mexican Squash: Refers to its origin and common use in Mexican cooking.

Lebanese or Kousa Squash: Similar, pale-skinned, short squash commonly used in Middle Eastern cooking.

Grey Zucchini: Its standard English supermarket name, sometimes branded as Italian Grey Zucchini.

Tatume/Tatuma: A related, slightly more rounded, firm heirloom Mexican variety.

Magda: A popular F1 hybrid type of "cousa" or light green squash.

"Mexicana": A specific F1 variety name sometimes used by seed companies. 

Baby Grey Zucchini is prized for its firm, sweet, and nutty flesh, and is considered an excellent alternative to standard green zucchini, particularly for grilling or stuffing