Founders Collection 2012

Tomato

Amish Paste – Lycopersicon esculentum

This delicious tomato originated in the Amish country of Lancaster, Pa many moons ago, later being discovered around the turn of the 20th in Wisconsin.

Its rich flesh offers a bright red plum shaped fruit about 8 – 12 ounces of the sweetest and creamiest tomato.  Our Amish Paste is ideal for homemade marinara sauce, soups, ketchup and also great for drying and canning.

This specialty heirloom tomato is listed with Slow Foods Ark of Taste, a clear distinction of its quality in taste.

Black Cherry – Lycopersicon lycopersicum

A cherry tomato that embodies the complexity of a black tomato in a one inch body.  Although not actually black, these tomatoes embody a more chocolately-red exterior with a smoky undertone and juicy interior.

Characteristic being a perfectly round cherry and having a deep complex flavor that would enhance any dish calling for tomatoes.

Generally grows in 8 – 10 fruit bunches and is a very prolific plant.

Pepper

California Wonder Sweet Pepper  – Capsicum annuum

This heirloom bell pepper has the traditional characteristics in shape and  color a traditional bell, yet this one remains being the largest open-pollinated pepper you can grow!

An excellent and hearty variety that does well in long season climates and evolves from a green flesh fruit to crimson red upon maturity.  This high-yielding crop grows great in container gardens and produces fruit that is 3″ X 4″ and 4-lobed.

The sweetness of this pepper makes it ideal for eating raw or cooked, tossed in salads, stir-fry, salsa, pickling and great for stuffing, too!

Cucumbers

Armenian Cucumber – Cucumis melo

Also known as the Striped Armenian, this unique cucumber was introduced to Italy from Armenia back in the 1400’s.  Botanically a melon (C. melo) but looks and tastes like a cucumber!  With its unique appearance of a slender and dark and light green body, this cucumber does not embody the bitterness often associated with cucumbers, instead this fruit is crunchy and mild in flavor.

Known for having few seeds and no bumps, best of all this fruit does not need to be peeled.  Commonly known as the snake cucumber, snake melon, uri and the yard-long cucumber, although it should not be confused with the snake gourd.

Usually grows between 12 – 18” and maintains its sweetness, even when grown larger.  Delicious raw in salads and soups and perfect for pickles! Best when trained on a trellis to keep fruit straighter and for tastiest cukes, harvest at 8 – 12” long.

Beans

Kentucky Wonder Phaseolus – vulgaris

This heirloom pole bean originates back to 1864, when it was first introduced as the Texas Pole and later rename Old Homestead.  Later in 1877, it was to be renamed the Kentucky Wonder Pole. This bean has been recognized for its distinctive flavor, grander in size, silvery green fleshy pods with its bold meaty flavor.

This white bean variety is vigorous and known for its crisp, tender nature and being free of having fibers.  Excellent served fresh or shelled; preserves well and its perfect in drying, as well.  Best while picked early in the harvest.

The Kentucky Wonder grows strong, even in hot climates.  Ideally on trellises, poles and fences.  Featuring heavy crops with a length of 9”, this vine will reach about five to seven feet maturing in about 58 – 72 days.  Best when harvested in its earlier stages and pick often to a continual harvest.

Scarlet Runner – Phaseolus coccineus

This heirloom variety dates back to as early as 1750.  A versatile plant that offers a use to every part of its being.  Traditionally cultivated for the rich tasting bean, this unique looking bean is still being enjoyed young as a snap bean or mature dried or shelled. In Central America, Indians still use the root enjoying their starchy texture and flavor.

The beans begin green and slowly turn red as they mature.  These delectable beans are excellent as green beans fresh or dried, raw or cooked and are a great variety to freeze and can, as well.  Harvesting at the perfect time is ideal, as they can become tough and stringy if left on the vine too long.

The Scarlet Runner is also commonly grown for its beautiful brilliant red ornamental and edible flowers that bloom, throughout the summer; a favorite among hummingbirds, butterflies, chefs and gardeners alike.  Picking the flowers for use, promotes continual flowering.

With vines growing up to 20’, this spirited bean can be used in garden arches, fences, trellis or bamboo canes with a 65 day cycle.

Corn

Mandan Bride – Zea mays

Originating from the Mandan Indians from what is now North Dakota.  The Mandan Bride is a variety of rainbow corn that was bred for its flavor, nutrition versatile uses.

These beautifully colored kernels explode in a rainbow of colors, offering the tastiest corn for flour, cornmeal and just about anything that requires corn in the recipe.

Produces stripped and varied in color ears that range between 6” – 8” on stalks that are about 4’ – 5’ tall.      Corn will mature in short season regions, average time is between 85 – 90 days.

Sunflower

Mammoth Grey Striped Sunflower – Helianthus annuus

This annual plant, native to the Americas, is one of the largest among the sunflower family.

Growing from 8’ – 10’ in height and boasting flower heads that have a diameter over 2’ in diameter!  These gorgeous flowers are recognized for providing bright accents in a garden while also offering a generous amount of delicious seeds.   The sunflower seeds can be eaten raw, in a sauce or simply tossed in a salad or even roasted.

Naturally, they attract wildlife and provide food for birds and the bees in the fall as well as humans alike!  In return, bees will pollinate the flowers of the sunflower and provide a bumper crop of seeds.  The height of this flower makes it ideal as a privacy screen or a tall hedge.

The mammoth sunflower definitely makes for dramatic beautiful flower arrangements.   The young shoots of the flowers are even edible as sprouts or as a garnish.  Unopened buds may be steamed like artichokes.

These sunflowers are ideal for pressing your own sunflower oil, as they have a high oil content.  To harvest the seeds, wait for flower backs to turn yellow, cut the flower and let it dry upside down.  The mammoth sunflower is drought tolerant, is long blooming and has a fast growing rate – up to 6” in a week!  Sowing consecutively every couple of weeks will offer flowers well into the fall.

Carrot

Kuroda Carrot - Daucus carota

This biennial Japanese sweet carrot has exceptional flavor and texture.  Popular in Asia, this attractive variety boasts a smooth, bright red-orange flesh and a shorter body, about 8” long, with wider shoulders, about 2 ½”. Known to be moist to the palate, this carrot will enhance any dish.  The kuroda or koyo has a high sugar, known to have a high beta ceratene concentration (vitamin A) content and is excellent for juicing, eating raw, steamed or cooked.

The high yielding kuroda grows superior in mild climates, can be grown as spring and fall crop and it stores very well.  The carrots have a 73 growing cycle and can be eaten into the winter, until the ground freezes.

Squash

Sweetmeat Winter Squash – Cucurbita maxima

Considered one of the treasures of the North West, the origins of the winter squash began in Central America, traveling from one country to the next.  Making its way to North America, it became a staple of the Native American Indians as well as evolving in Europe, where it also became a vital for winter stock.  This rare culinary treat is rarely known throughout North America.

Sweetmeat is recognized for its large slate-colored 12 – 20 lb body, embodying a ripe soft yellow-orange interior.  The versatile nutty sweet meat of this winter squash is commonly used in casseroles, baking and stir fry! The dry sweet flavor of this squash is enhanced while in storage and will stay fresh for up to six months!  Can replace summer squash in cooked recipes and pumpkin in pie recipes.

Growing time is approximately 95 days, yielding a high crop as it pushes the borders of your garden. This open-pollinated gem is also a favorite amongst bees, butterflies and birds! Best to let winter squashes mature till their exterior is dull and hard.

Summer Crooked Neck Squash – Cucurbita pepo

Introduced to colonial gardeners in the 1700’s by the native Lenape people of the Delaware Valley and a favorite in home gardens since 1828.  With a bit of an unusual appearance this soft squash with bright lemon yellow skin offers a distinct mild and sweet flavor.  Also commonly known as summer crookneck, golden summer crookneck and early summer crookneck.

Despite its name, summer squash is a warm-season crop and can be grown during warm frost-free weather.  This sweet and mild nutty flavored squash has a light yellow flesh on the interior and is softer than carrots or apples.  Known for its vigor and versatility, this high producing squash can be used in an array of culinary delights. Excellent in casseroles, soup, roasted, baked, steamed and even freezes really well.
Best when harvested while they are young and tender, or when they are about 4” – 7” long, if rind gets too tough, it is too old to use.  The is the main difference between a summer and winter squash, is harvesting before the rind hardens and the fruit matures.
Enjoy the delicacy of squash blossoms as they are a delight and can be added to accentuate any dish.

Squash plants have both male and female flowers on the same plant and pollen must be carried manually or by pollinators (bees) to make the transfer.  By using a small painters brush you can assist the pollination process yourself.  Plucking out old fruit allows for new fruit to grow.

Harvest cycle is about 42 – 65 days.

Broccoli

De Cicco  – Brassica oleracea

This vigorous Italian heirloom broccoli was introduced to the United States in 1890.  Known for having a mild taste with tender stalks with a signature bluish-green color.  Recognized for being a compact plant productive with a 4” central head with 2 -3” body.

The Ce Cicco offers edible flowers, recommended to be harvested when yellow or white flowers open and then tossed in a salad, pasta, hor d’oeuvres, or sprinkled on any fish dish.

Harvesting the head upon reaching a 3” size is ideal for optimum taste and encourage further growth from extending shoots.  This brassica is perfect eaten raw, steamed or cooked.  This broccoli freezes really well, although best to blanch first and then freeze.  Di Cicco is also great for sprouting!

It is highly recommended to sow seeds throughout the cool season every couple of weeks to reap a continual harvest.

The growing cycle is about 48 –85 days.

Beet

Bulls Blood – Beta vulgaris

Bulls blood is a beautiful and delicious edible ornamental providing visual and culinary delight!  This heirloom beet originated in 1840 and has been recognized for its deep burgundy flesh, stem and leaves, all of which are edible and infamous for.  Specially selected, from the French variety Crapaudine, by seedman Kees Sahin in the Netherlands for is characteristic deep dark colored leaves.

The young tender leaves offer an incredible juxtaposition in color and flavor to any mesclun salad while the meat of this vegetable enriches dishes with its sweetness in taste and richness in color.  When sliced it reveals a cross section of beautiful white zoning rings.

This heirloom is known for its 2” – 3” size and 18” height as well as its remarkable diversity in use, taste and texture.  When eating the dark-purplish-red leaves, best when harvested young and tender, approximately 35 days.  When harvesting beets waiting until they have reached maturity at 2” – 3”, about 60 days.  Known to be tolerant of the cold and the heat, this versatile vegetable is commonly found as ornamental around a garden bed and border.

Beets are delicious in a wide range of recipes from raw extravagant dishes of shaved beets in salad, raw soup, shakes and juices. The bulls blood can be ideally boiled, pickled, baked, canned or frozen.  When pickling, best to use early, when young.

In the historical sense, beets are a relatively new vegetable, where no records have been found prior to the 1600’s.  At the time what we know as a beet was known as a blood turnip, up till the late 1880’s.

In Sweden, red food color may only be produced from this cultivar.

Kale

Red Russian Kale – Brassica napus pabularia

This Kale originated from Siberia, also known as Siberian Kale was brought to Canada by Russian traders in the mid 1880’s. Also commonly known as Ragged Jack, a name that it was given after being mentioned in the illustrated book, The Vegetable Garden by Vilmorin-Andrieux

This vibrant vegetable not only brings a beautiful array of color with purple-veined, bluish-green accented with purple-red leaves, but also offers a most tender and sweet taste to the palate.  Known to be sturdier than other kales, this refined strain, not commonly found is high in beta-carotene, vitamin K, vitamin C, vitamin A, lutein, zeaxanthin, potassium, high in antioxidants, is an anti-inflammatory and rich in calcium.

This ancient cultivar has flat and frilly shaped leaves resembling those of oak leaves and grows vigorous plants that growing up to 18 – 36” in height, able to sustain -10 °F temperatures and known to naturally be pest resistant.

This heirloom brassica is known to offer additional flavor to the leaves when they are harvested while still tender and small.  This versatile vegetable stores really well when dipped in cold water prior to refrigerating or to extend its life.  It is perfect in sauces, soups, stir-fry or eaten raw or cooked and even frozen.  Its tender nature makes it a perfect green in salads as well.

This a hardy perennial is easy to grow and has a harvesting cycle is about 50-60 days from transplant.

Lettuce

Merveille des Quatre Saisons (Marvel of Four Seasons) - Lactuca sativa

This French butterhead lettuce, is known as the Marvel of Four Seasons.  With its ability to be harvested virtually in all four seasons and the colors that it embody the four seasons while thriving in a range of climates.  This pre-1885 French heirloom was also featured in Vilmorin’s 1885 book The Vegetable Garden. It was first introduced to the Americans during a PBS series called “The Victory Garden.”
It is known for its signature butterhead shape boasting the appearance of a bibb-type rosette with an array of beautiful colors ranging in bronze, gold, red and green.  Revealing ruby toned leaves encompass a tightly folded green hearts.  Its dark color develops on cooler spring or autumn weather, but its texture always remains crisp and its taste unforgettable. This vigorous plant is easy to grow and that thrives throughout the year.

Growing cycle is about 40 – 60 days.

Herbs

Genovese Basil – Ocimum basilicum

This traditional classic Italian annual is authentic in appearance and in taste, offering a prized a spicy flavor.  The Genovese is a tall basil reaching heights of 24 – 30” with leaves reaching about 3”long.

Slow to bolt, this annual will keep well if pinched back (not allowing it to flower) and will offer a long growing season.  This fragrant plant offers a delicious aroma and is choice for a wide range of Italian and Thai dishes.  Excellent for pesto, marinara, in soups, stews, and even tea.  Enjoy this herb raw or lightly cooked.

This annual is easy to grow, is known for its vigor and has a 68 cycle to harvest.
Also known for its medicinal properties, Genovese Basil is known to have the properties of six different compounds that work throughout the body in a range of various symptoms.  It aids in digestion, reduces blood pressure, eases symptoms of emphysema and bronchitis.  It can also be a mild sedative and effective bug repellent.

Santo Cilantro – Coriandrum Sativum

Santo Cilantro or Saintly Cilantro conjures up a regal name with a myth to follow.  It was thought by the Chinese that it brought on importability, and is revered as not only a culinary accent but also known for its medicinal properties.

Well known throughout the world for accenting foods, not only as an herb with its leaves, but also as a spice with its seeds, in the form of coriander.  It is one of the ancient cultivated plants of the Mediterranean, used in its form as a root, seed and of course its leaves.  This member of the carrot family is known to grow slow and steady, offering itself with a continual harvest, even after other herbs have bolted and gone to seed.

The sweet and spicy flavor of cilantro is commonly used in Latin America, India, Asia and Mexico to enhances all kinds of culinary accents from salsa, beans, curries, soups, to sauces and mainstay dishes like fish, tempeh and chicken.

A member of the carrot family, Cilantro Santo grows fast and steady, allowing you to keep harvesting leaves when others have already bolted to seed.

Coriander can be used to flavor liqueurs, stews, salsas, and meat.

This beautiful annual is one of the best insectary plants to have in your garden, attracting bees, syrphids and wasps to your plants.
Cilantro is well known to relieve a wide range of stomach and digestive ailments.  It is believed that since cilantro has anti-inflammatory effects, it may relieve inflammation associated with arthritis.  Cilantro is known to help infants sleep – simply roll some fresh organic cilantro in a cheesecloth and place under pillow. Coriander has also been used for its aromatic and medicinal properties as well.  It is advised to give a mild cup of coriander tea to children for colic.  Known to help infants relieve pain.  Both cilantro and coriander have properties that kill certain bacteria and fungi.
To ensure continuous harvest make successive plantings every two weeks from spring – fall.

Harvest cycle is about 90 – 12- days from seed and 50 – 55 days to first leaf harvest.

Watermelon

Small Shining Light Watermelon – Citrullus lanatus

This Russian heirloom watermelon has been known to withstand some cold weather, while offering Northerners a late season taste of summer.  The sweet red flesh of this watermelon not only offers a succulent mouth watering fruit but also boasts beautiful foliage.
Small Shining Light is known for being an maturing variety, producing ten 1” fruit with the sweetest red flesh and a dark green skin.  Well known to holding well after being harvested.  Recognized for fighting cancer, diabetes, arthritis and asthma while boasting high amounts of Vitamin C Vitamin A, Vitamin B1 and B6, potassium, beta-carotene and magnesium.  In addition, watermelon is known to contain a compound known as citrulline that naturally benefits the circulation of the the blood vessel’s, the heart and the circulatory and immune systems.

80 – 90 days to harvest.

Cabbage

Mammoth Red Rock – Brassica oleracea

The mammoth red rock is originally an 1889 heirloom known for its signature deep purple solid round head, about 8 – 10” diameter and about 6 – 8 lbs.  Within its leathery, blue-purple sleeves, lie layers of thinly wrapped leaves tightly wrapped leaves offering a robust peppery flavor to any dish.

Purple-red, in color, throughout from the core, this ancient vegetable was used throughout ancient Greece and Rome.  Revered by the Grecians of early times as being a sacred and commonly used medicinally by the Romans.  Recognized for being exceedingly high in Vitamin C, Vitamin K, folic acid, potassium as well as detoxifying the body.  Also known to fight or neutralize carcinogens and recommended in a cancer prevention diet.

This large cabbage keeps well, although flavor has a tendency to taper off with heat yet is enhanced with cooler weather.  Has the capacity to be grown as a winter vegetable in the Southeast and western California.

A delicious vegetable shaved thin in sauerkraut, salads or cooked in a stir fry and soup.
Cabbage heads have a tendency to split if not harvested at the right time.

90 days harvesting cycle.

Leek

Giant Musselburgh Leek – Allium ampeloprasum

This very rare Scottish heirloom has been around since the 1830’s.  Considered one of the hardiest winter crops, this traditional leek offers a delectable mild and smooth taste.  Traditionally, this biennial crop is grown as an annual as a cool season crop, offering harvests well into the fall in protected areas, through the winter and even the spring.

This cultivation of this delicious crop has been cultivated for hundreds of years in Europe.   Its tender stalk and rich flavor can be used in soups, stews, stir fry, casseroles.  This is one of the largest leeks, providing thick white stalks with a 2-3” in diameter.

One of the hardiest leeks, known to be the last to bolt and the longest lasting.  It is a cool season biennial grown as an annual supplying fresh “onions” throughout the winter and well into the spring.

100 days to harvest.

Pea

Green Arrow Pea – Pisum sativum

Hailing from England, this gourmet pea boasts a sweet and tender taste to the palette.  Recognized for its bright green color, long and slender pod housing up to an amazing 11 petite peas inside!  Considered a dwarf plant, at just 24” – 30”, this plant has a high yielding capacity, producing large 4” – 5” pods.
This superb tasting pea is perfect shelled, fresh, steamed, in stir-fry, canned or frozen.

The green arrow is widely adapted and known to resist disease, Fusarium wilting and powdery mildew, this hardy pea will produce a steady harvest.  Peas stay fresh for a long harvest window on 24” – 38” plants.

Harvest cycle is 68 – 70 days.

Spinach

Bloomsdale Longstanding Spinach – Spinacia oleracea

Originating in Asia, this heirloom spinach variety was introduced to American gardeners in the turn of the 20th century.  Known for its high yielding, glossy dark green leaves and savory taste, this spinach has been an American favorite for over a century.

Easy to grow with a short harvest cycle, baby green can be lightly harvested as early as 25 days and the plant will continue to grow.  The bloomsdale is a large uniform and upright plant offering delicious leaves with a vibrant color and tender taste.  It can be enjoyed raw in salads, or cooked in omelets, soups, dip and pizza.

Maturity is 45 days.

Northern Collection  2012 

Images stories and details coming soon! 

Basic Seed Saving Booklet

Corn – Painted Mountain

Tomato – Galina

Tomato – Sasha’s Altai

Summer Squash – Costata Romanesco

Winter Squash – Honey Boat Delicata

Bush Bean – Painted Pony

Pole Bean – Vermont Cranberry

Pea – Laxton Progress #9

Spinach – Viroflay

Sunflower – Gold Honey Bear

Kale – Lacinato Dino

Broccoli- Calabrese

Carrot – Scarlet Nantes

Beet – Chioggia

Watermelon – Blacktail Mountain

Cabbage – Red Expess

Sweet Pepper – Sweet Chocolate

Lettuce – Red Deer Tongue

Onion – Purplelette

Cucumber – Boothby’s Blonde

Radish – Purple Plum

Herb – Sweet Basil

Southern Collection 2012

Images stories and details coming soon! 

Basic Seed Saving Booklet

Corn – Painted Mountain

Tomato – Cherokee Purple

Tomato – Galina

Summer Squash – Costata Romaneso

Bush Bean – Calypso

Pole Bean – Rattlesnake

Winter Squash – Hopi Pale Grey

Sweet Pepper – Purple Beauty

Cucumber – Poona Kheera

Onion – Valencia

Kale – Lacinato Dino

Lettuce – Red Oakleaf

Watermelon – Moon and Stars

Beet – Chioggia

Carrot – Chantenay

Broccoli – Calabrese

Pea – Laxton Progress #9

Sunflower – Gold Honey Bear

Spinach – Viroflay

Cabbage – Copenhagen Market

Radish – French Breakfast

Herb – Sweet Basil

Urban / Small Garden Collection 2012 

Images stories and details coming soon! 

Basic Seed Saving Booklet

Tomato – Galina

Spinach – Bloomsdale Longstading

Carrot – Chantenay

Cucumber – Boothby’s Blonde

Kale – Lacinato Dino

Beet – Chioggia

Pepper – California Wonder

Summer Squash – Yellow Crookneck

Lettuce – Merveille des Quatre Saisons

Radish – Purple Plum

Herbs – Genovese Basil

Pole Bean – Kentucky Wonder

Pea – Green Arrow

Salsa Collection 2012

Images stories and details coming soon! 

 Salsa recipes

Tomato – Banana cream

Tomato – Federle

Hot Pepper – Jalapeno Early

Herb – Cilantro

Onion – Purplette

Tomatillo – Green

Tomatillo – Purple