Popular, mild heirloom chili pepper developed in the 1950s, renowned for its 6–12 inch long, thick-fleshed green-to-red pods.

It is ideal for roasting, stuffing, and making green chile, featuring a mild, savory flavor with 500–1,200 Scoville Heat Units. 

Heat Level: Very mild to mild (500–1,200 SHU).

Size & Shape: 6–8 inches long, ~2 inches wide, with thick, fleshy walls and a blunt tip.

Ripening: Matures from a uniform medium green to a bright red.

Flavor Profile: Savory, slightly sweet, and smoky, often described as having a crisp, earthy taste.

Usage: Excellent for roasting, stuffing (chile rellenos), canning, or drying.

Plant Structure: Compact, sturdy, and high-yielding (18–24 inches tall).

Plants can grow 3 to 4 ft tall. Harvest Tips: Harvest sweet peppers when they are green or fully mature using a garden scissor so you don't damage the plant.

Round roots, bright red skin, and firm white skin.

One of the most popular garden varieties for 100 years! Produces high early yields of uniform 1-2" diameter, bright red globes with crisp, tender, juicy, delicious, soft white flesh. Well suited to container growing. Does well in frames and greenhouses for forcing. Excellent for fresh markets, home gardens.

This heirloom beet is most notable for its striking deep pink and white spirals, and the beet adds a beautiful pop of color to salads and soups.

Eat beets raw in a fresh salad to add a bit of earthy crunch.

Roast or steam beets—this softens the beet and changes the flavor profile, making it a perfect accompaniment for barley, rice or other savory side dishes. Goats cheese is also a particularly popular addition to any roasted beet salad.

Saute beets with a mix of other veggies to add a jolt of color to any stir fry.

Pickled adds a burst of flavor ideal to accompany a main dish, or as a main salad ingredient.

Bright orange, fine-grained roots with a crisp, juicy texture and sweet flavor make Scarlet Nantes a favorite carrot for snacking and lunch boxes. The nearly coreless, 6 in. carrots are orange throughout and grow straight and smooth with blunt ends—in just nine weeks.

Nantes carrots are small to medium in size, averaging 15-20 centimeters in length and 2-5 centimeters in diameter, and are cylindrical in shape with blunt, rounded ends on both the stem and non-stem end. The straight roots have smooth, firm skin that ranges from bright orange to orange-red and are connected to long, edible, leafy greens that bear a grassy, vegetal flavor. Underneath the surface, the flesh is also orange, fine-grained, crisp, and juicy with little to no core. Nantes carrots are crunchy and tender with a mild, sweet taste.

Applications

Nantes carrots are best suited for both raw and cooked applications such as roasting, steaming, baking, grilling, and boiling. When raw, the root does not need to be peeled before consumption and can be used on appetizer plates with dips, sliced and tossed into salads, juiced, or blended into sauces. In cooked preparations, Nantes carrots are used as a base for soups and stews, lightly sautéed in stir-fries, or roasted to enhance their sweet flavor and coated in brown butter. The roots can also be smoked as a vegetarian hot dog or shredded and baked into carrot cakes and carrot puddings. Nantes carrots pair well with orange juice, honey, herbs such as cilantro, parsley, tarragon, thyme, rosemary, coriander, and dill, spices such as cardamom, cumin, ginger, fennel, curry, and cinnamon, dried apricots, onions, celery, tomatoes, and meats such as poultry, beef, and pork. The roots will keep up to one month when stored in a plastic bag in the crisper drawer of the refrigerator.

The Long Island is a compact Brussels sprout with heavy yields! This is a workhorse variety that produces very flavorful sprouts. This compact, 24" tall plant yields 75-100 dark green, 1-2" sprouts over a long period. Don't overlook this popular vegetable for your garden.

The Long Island Improved Brussels Sprout is a classic open-pollinated heirloom variety introduced in the 1890s on Long Island, New York, and prized for its reliability, cold hardiness, and excellent flavor. This semi-dwarf plant grows to about 20–24 inches tall and produces a strong central stalk lined with numerous compact, firm, dark green sprouts measuring about 1 to 1.5 inches in diameter. Each plant yields an impressive 75–100 sprouts over a long season, making it a dependable choice for home gardens and market growing alike. The sprouts are known for their rich, nutty flavor, which becomes noticeably sweeter after exposure to frost, making them ideal for late fall and winter harvests. Highly cold tolerant, this variety can remain in the garden well into winter and performs beautifully when roasted, braised, or sautéed, while the leafy greens can also be cooked like mild collards. Long Island Improved Brussels Sprouts are also well suited for storage and freezing after blanching, further adding to their versatility and appeal.

High quality, small roots can be harvested at finger size for deep orange-red carrots with a sweet flavour and virtually no core. Great for growing with children's help!