Our Variety
One of the most famous onions in Italy and is the central point of a food festival, the Onion Festival of Tropea in July. Round, red/pink outside, becomes white in the center and very sweet.
Mild sweet flavor and unique color make this a perfect addition to a salad. Fruits turn green when cooked.
Used in pickles and salad dressings. Adds zest to salads, soups and vegetables.
Large berries with glossy skin, coherent, firm, and superior quality and excellent flavor.
Available 2011.
This is a late season berry with large fruit and a mild but tasty flavor.
Available 2011.
Red Lake Currants have large, deep red fruits with a high juice content and good flavor.
Available 2011.
Has an extra large, red fruit that is rated tops for flavor.
Available 2011
A new cultivar with wonderful flavor, quality and beautiful berry color.
Available 2011.
Jahns Prairie is a reddish pink goodeberry collected from the wild in Alberta, Canada.
Available 2011
Triple Crown Blackberries produce large, sweet, aromatic berries that may chase off the competition.
Available 2011.
Rind has a yellow cast when mature and a coarse salmon flesh.
Excellent French melon, first noted in the garden of Bishop of Rennes nearly 400 years ago. Grey-green rind, flavorful, sweet orange flesh. Fruits typically weigh 2-3 pounds.
Softball sized, netted fruits with a complex and spicy flavor.
Heirloom from the Amish community, extremely popular with members of SSE for many years. Sweet orange flesh is very jucy with full muskmelon flavor, rather thick rind.
A classic European melon with a sweet orange flesh and thick skin.
Netted melon with a sweet orange flesh, similar to a canteloupe.
Not the most beautiful, but one of the tastiest. Italians call it "bruto ma buono"- ugly but good. Yellowish skin with scales, but great tasting orange flesh.
Ananas means pineapple in Italian and this netted melon has the aroma of a pineapple. Large fruit with a yellow sweet flesh.
Oval fruit with a dark green skin and a white flesh.
This melon's heavily ribbed fruits have deep deep orange flesh of incomparable eating quality. Called 'Pop Open' melons because they sometimes split open when ripe.
Arava melons are the signature Israeli variety found in all the markets. Sweet and refreshing, fragrant cantaloupes with no ridges and blemish free.
Cascading stems with dark silver-green aromatic leaves. Excellent tasting in soups.
A smoky, woodsy taste and aroma. Dry leaves in a cool, airy place.
Leaves are finely curled, dark green in color with a good flavor. The leaves make an excellent garnish.
Large leaf cilantro great for salsas and mexican cooking.
Used for Mexican and Oriental cooking. Broad, celery -like deep green leaves.
Similar to regular chives but evinces a delicate garlic flavor. Makes for a great addition to salads and a delicious addition to most dishes.
Sort of a spring onion, but look like chives. Tasty tender onion flavor, great for salads or for garnish for just about anything.
Organic chives, similar to onions but milder in flavor.
A sweeter pesto type with high yields.
Large plant with medium-dark green leaves up to 4" long. Compared to Genovese, the scent and taste are sweeter and less clove-like. Ht. 24-30". 78 days to harvest.
Robust flavor and quality of the Genovese- type. Leaves are a smooth medium green and cupped with an attractive shine.
Broad, oval, crinkly leaves with the true spicy fragrance and taste. Leaves can be used fresh or dried.
Perfectly round, potentially large heads with a great flavor and color.
An heirloom with an unusally bright green romaine uniformly and densely splattered with crimson splashes. Well loved for its colorful look as well as for its buttery texture and sweet flavor.
An heirloom variety commonly used as a baby leaf, but also makes a stunning full-size head. Color varies form a reddish-bronze to deep red on tips and dark green bases.
Not the garden weed that purslane brings to mind, this is a big, upright variety with large, succulent, lemon-flavored leaves. Emerald green leaves with reddish stems. Great for a crisp addition to summer salads.
Compact, thick crumpled, dark green, popular bibb type.
Looseleaf, large, upright, broad and crumpled with a slight frill. An old popular variety.
Leaf mix, light green to emerald, bronze to deep red. This makes a colorful garnish or tasty salad.
Reliable tall dark green romaine that is an eastern and mid-western favorite variety.
Very curly and frilled, garnet red over pale green.
Red-tinged leaves form somewhat loose heads. Cutting the head in half exposes solid green interior leaves and an almost white center. Has an excellent mild flavor.
Gourmet variety used as a colorful tangy addition to salads.
This Arrowhead scores a bullseye for form and color, developing a gorgeous oakleaf rosette in a dance of green and bronze.
Highly prized in China where they peel and eat the thick fleshy stems like asparagus.
A shimmery pink and bronze oakleaf growing vigorously to magnificent size. The extra-frilled finely cut bright leaves are colorful and tender, not bitter even in early July.
1985 All-America winner has become almost synonymous with red leaf lettuce. A most attractive plant with purplish red-splashed leaves.
The Jackson Pollack of lettuces, an heirloom Arche Noah, the Austrian genetic preservation project. An absolutely gorgeous romaine with the delicate taste and texture of a butterhead, distinguished for its deep green leaves flecked with wine-red splotches.
A lettuce fit for a philosoper-king. Plato sets a high standard for sweet taste in a romaine, holding its quality well into summer with bitterness.
A great tasting arugula.
Golden Purslane has a succulent texture with a mildly acerbic flavor that makes it an ideal addition to mesclun. Golden-green leaves patterned like a cross.
Spoon shaped thick dark leaves make beautiful compact rosettes with mild brassica flavor. Good stir-fried and in soups.
Oregon Giant is distinguished for its sweet rich green fat wide pods that are good for stir fries, steaming, and eating out of hand.
Sweet thin pods heavily concentrated in sets that are easy to pick.
Excellent white sweet corn with a sweet start that holds after picking.
A fresh yellow corn with sweet and tender kernels.
A beautiful and delicious yellow sweet corn with a quality and old fashioned true corn flavor.
The original strain of this variety was bred by Nathaniel Newman Stowell, who was born May 16, 1793 in New Ipswich, Massachusetts. After years of refining this strain, Nathaniel sold two ears of seed for $4.00 to a friend who agreed to use it only for his private use. His "friend" then turned around and sold the seed for $20,000 and it was introduced to the seed trade in 1848. After 150 years, his variety is still the leading white variety.
Introduced by W. Atlee Burpee in 1902 and has an excellent sweet flavor and great tenderness.
A tender golden yellow ear with large plump kernels.
The most popular sweet corn in parts of New Jesey for over 50 years.
The standard summer squash. Compact spiny everbearing bush with dark greenishblack skinned fruits. Long, cylindrical fruits are best eaten when 6-8" long. Excellent variety for freezing. AAS in 1957.
Small perfectly formed Pak Choi with mint green stems and dark green oval leaves. Great for braising and stir-fry.
An old-time bean from the New England states, the white and maroon-mottled beans have long been a staple for baking and soups. This early, bush variety is also good as a snap bean.
Believed to have originated in southern Mexico and Central America over 7,000 years ago, Black Turtle beans are one of the tastiest beans we know. They have a deep, rich flavor that works superbly in soups, frijoles, refritos, chili, and as refried beans.
Gorgeous deep purple stringless pods that fade to green when cooked.
Dark Green.
This productive and dependable purple seeded bean is an old favorite of the professional grower.
Given to SSE in 1977 by the late Dr. John Wyche, SSE member from Hugo, OK. Dr. Wyche’s Cherokee ancestors carried this bean over the Trail of Tears, the infamous winter death march from October 1838 in the Smoky Mountains to March 26, 1839 in Oklahoma, leaving a trail of 4,000 graves.
Also called Pepa de Zapallo, originally from Argentina and Chile and known to me from the Abundant Life Seed Foundation collection. Among the most beautiful of all beans, bright golden ochre with maroon swirls. Their rich full-bodied flavor also makes them superb fresh shell and delicious baked beans.
Edible flat pod with a delicious taste.
3 in pods wit a dark green shade and sweet flavor.
One of the very best raw treats in the garden, far tastier than dwarf varieties.
Has a very assertive taste that is great cooked or raw.
Excellent taste cooked as a side dish or cooked together with a short pasta. Will store for 10 days in a plastic bag when refrigerated.
This Italian zucchini wins every taste test basked on its unique, slightly nutty flavor and exceptional texture. Tender, gray-green skin and prominent ribbing also give this Italian variety a distinctive appearance.
A yellow slightly warted summer squash.
Shaped like a pumpkin, this squash is tasty and stunningly beautiful with alternating vertical grey/green and orange ribs with a sweet dry orange flesh.
A round grey/green heirloom squash from Northern Italy with a tasty yellow/orange flesh.
A dark green sweet flavored squash that keeps well.
A light golden squash with a fine sweet textured flesh.
A dark green acorn squash with an excellent flavor.
A tasty substition for spaghetti! This squash unravles into threads that resemble spaghetti when cooked.
Cream colored fruit with dark green stripes and flecks. One of the best tasting fruited winter squash varieties. The Delicata is known for its sweet flesh and is excellent for stuffing and baking.
A very old variety from near Venice, Italy. A round fruit with knobby skin and sweet orange flesh. This squash is essential for a great soup, gnocci or just roasting.
Shaped like a pumpkin, this tasty and stunningly beautiful squash has a sweet orange flesh and grey/green skin and alternating orange ribs. It can be used as a Halloween pumpkin, soup, gnocci or roasting.
Blossom is a beautiful red skinned variety that has a hint of redness in the flesh and works great cut lengthwise roasted in the oven.
Purple through and through, small to medium tubers with many eyes. A true Peruvian variety that produces well in this northern hemisphere. Mealiest of the fingerlings, delicious when fried.
In Finnish "Niku Lapua". This is the classic European yellow-fleshed gourmet potato. Yellow Finn's buttery sweet flavor distinguishes it from any other potato. Most mashable texture and an excellent keeper.
Snow white flesh, rich flavor, good for boiling, baking or frying.
Long prized by French chefs as a top quality fingerling. This cannot be recommended highly enough. Long uniform tubers, yellow flesh with firm, waxy texture and a nice nutty flavor, holds together very well.
Red skin with delicate paler pink flesh. Low starch content makes this variety a good boiling potato for salads or any dish that requires potatoes to retain their shape.
Wonderfully uniform, medium-long, blunt-tipped roots. Sweet and juicy. Keeps its quality through a long season. Excellent storage variety
Purple perimeter with bright orange center and a great flavor.
Nice sweet taste and crisp texture.
Unusually good flavor and color.
Atomic Red is really red with a hint of purple on the outside of the 4–6" cylindrical roots. Slice it open to rings of color, the red rind giving way to a deep orange interior with a lighter core. Even the stems and tops show red. Roots taste mild and sweet when raw, like a parsnip. Keeps its color when cooked and develops a yummy carroty sweetness with no harshness. But taste is pure bonus.
The original Danvers Half-Long was developed by market gardeners in Massachusetts in 1871. This modern refinement features 7" conical orange roots that taper to a point.
Good for juicing with a large deep orange core and blunt tip.
Napoli offers great flavor and color in an early spring.
Thick cored, red-orange from skin to center with excellent carrot flavor. Sweetens further in storage.
Deep burgundy leaves for salad mix.
Heirloom variety produces beautiful, dark red leaves to jazz up your salad mix even under low-light conditions. The foliage color intensifies as the plant matures. Striking, both baby and full size. Roots show attractive candy-striped zoning when sliced.
The best all-around red beet.
Rapid growth, sweet flavor, and tenderness are the characteristics of Red Ace. The round, smooth, deep red roots size early, with high uniformity. They maintain their sweet tenderness when larger and older.
Selected for earliness from Crosby’s Egyptian and introduced in 1911.
Sweet early season beet with purple tops.
Round, smooth-skinned roots are dark red throughout. Excellent taste cooked, grated raw in salads, juiced, pickled or processed. Great for storage.
Heirloom variety with deep red small leaves that are used in salad mixes. Very popular with chefs.
A flat red beet shaped like a cipolla onion. The Egitto Migliorata is a very sweet beet, with no earthy taste.
Deep crimson stalks and leaf veins contrast sharply with dark green, heavily crumpled leaves. First introduced to U.S. Gardeners in 1857.
Available in 2011
Blue-green, erect flag and very thick.
Deeply colored blue-green flags with a very thick base.
Makes a delicious alternative to spring onions either raw in salads or lightly cooked.
Bright red and keeps color when cooked.
Rich green spineless pods.
Beautiful white beans with macaroon spots and swirls. Rich with flavor and dates back to the 1840's.
These purple bracketed spears are large and a very attractive green.
Available 2011
The spears are top-sized and are bright green with deep purple tips and bracts. Make a stunning addition to the dinner plate.
Available 2011
Purple Passion is one of the best tasting variety of asparagus. It has a deep-burgundy coloration in the spears that make it most striking in appearance. This variety has a 20% higher sugar content and is often eaten raw. Use it to garnish salads as the spears are generally more tender.
Available 2011
Deep orange, thick, sweet flesh make this the choice for cooking.
Large winter pumpkin that run from 15-20 lbs. Very good taste that is great for pies, risotto and soups.
A high quality cucumber with deep dark green color around 8 to 9 inches long.
Dark green slicing cucumber with a very good quality and flavor around 8 inches long.
Imported from New Zealand for over 25 years. It is known for its thorny oval fruits that are filled with greenish-gold gel and lots of seeds. The flavor is reminsicent of pemegranate and citrus.
Slender fruits around 5 to 6 inches long that is smooth and uniform.
These mid-east type cucumbers have a very thin skin with absolutely no bitterness that grow to about 5 or 6 inches long.
A very thin long fruit with a dark green skin with a sweet and crispy taste
A long fruit that originates from Abruzzo. Has a light green color with some ribbing, excellent for salad and fresh eating.
This sweet pepper has a thickly walled flesh and a great taste when ripe with burgundy-red inside and chocolate outside.
Green to Red with a thickly walled flesh.
Very sweet pepper with thin skin and thick walls. Brilliant red when ripe and ideal for frying or grilling.
Large Red sweet bell type with slight taper at the end. Slightly smaller and earlier than the Red Asti. Thin skin, thick walls and very sweet.
Delicious long Italian sweet pepper that turns red and sweet to make an excellent cooking pepper.
What flavor! It has always ranked high in yearly taste tests and has ganed considerable popularity recently. This Amish heirloom dates back to Pennsylvania in the 1880's and yields large, deep red fruits on a large indeterminate vine.
Beautiful yellow bell pepper that turns orange and then bright red at full maturity. The fruits are thick walled and sweet.
Dependably productive.
Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot.
Black when immature, so striking that seed grower, Roberta Bailey, kept a bowl on her table just to admire. Mild juicy flesh runs with a cherry red juice when cut.
Green to red, thick and very hot.
A long, carrot-shaped waxy pepper used for frying, stuffing, or as colorful pickled peppers. Ripens from pale yellow to deep golden orange to cherry red. Heat varies amond strains, this particular strain is medium with a slight sweet flavor.
A Southwestern-style traditional Anaheim chili pepper. Great used for stuffing, grilling, roasting, or processing. Peppers have a crisp flesh with mild heat and excellent flavor.
Highly ornamental in the field and on the plate! Great in salsa and other Southwest dishes for mild heat and delicious flavor.
Long thin purple fruits up to 12 in. long. Named for its native town of Ping Tung, Taiwan.
Beautiful striped Italian eggplant.
This wonderful chard, with red, pink, yellow, and orange stalks and veins, will liven up your dinner plate!
Emerald green leaves against deeply golden stalks make a striking combination. Leaves are savoyed with moderately thick stems.
A dark glossy green, deeply savoyed that is perfect for use in salad mixes or steamed.
Beautiful and excellent taste with leaves that can be cooked like spinach.
Very thin stems and smooth dark green leaves with a mild spinach taste.
Upright, oval to soft triangle. Slight savoy, dark green, elongated triangular.
Nearly flat, oval, dark green leaves are of uniform size for a very classy baby leaf or full-size clip leaf product.
Full savoy, very dark green, round oval leaf.
Vigorous upright plants with dark glossy green leaves that are thick, twisted, crumpled, blistered and savoyed. Fine quality, very tender, excellent flavor.
Large, upright, heavily curled, frilled margin, dark-green, fast-growing but slow-bolting.
This lettuce was introduced in 1850! It has bright green, sweet tasting, large leaves. It's a very loose leaf lettuce!
Chicory Grumolo Verde, a dark green head with rosette. Makes an excellent baby plant for fancy salads.
a.k.a. "rocket," is a native of Europe and western Asia. It is a cruciferous plant; whose leaves resemble those of the radish and provide tender, slightly bitter, mustard-flavored greens for salads and then some.
Arugula is full of vitamins A and C and-like many greens-provides much
We have long liked Prize Choy for its elegant vase-like shape, medium thick white stems and smooth, mild flavor. Prefers cool weather, but is slow to bolt in heat.
Deep, smooth, white and large.
Regional variety from Sicily with a deep purple shade that turns green when cooked. This vegetable has an excellent taste and looks beautiful.
A popular home grown variety.
Introduced by H. Hartman & Company in 1909.
Regional savoy type cabbage from Northern Italy. Green crinkly tender leaves with some red in the center.
Light green regional variety with a nice taste cooked or fresh.
Calabrese
One of the best all-around varieties.
Makes a beautiful blue-green head, spring, early summer or fall.
Compact with a medium sized head that is of a traditional variety from Southern Italy.
Small, narrow and bushy leaves on a medium sized plant that has a taste between broccoli and kale.
Round bright red with a great flavor.
Scarlet with white tip and mild flavor.
Deep black skin and solid white flesh that makes a perfect spicy addition to salads, or use like Daikon.
Historic radish from the 1890's with a nice and mild flavor.
Long and blunt, rose-scarlet with a white tip. White, crisp flesh, mildly pungent flavor, top quality.
Medium-large, flattened globe fruits. Color is dusky pink with dark shoulders. Multilocular interior ranges from purple to brown to green.
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Thick copper skin, fine necks, and round shape.
A hardy non-bulbing scallion-like bunching onion.
Parade bunching onions are dark green and virgorous with no bulbing at all. Has a nice, mild onion flavor.
Yellow brown, small flat onion that has made the italian onion famous. Very unique in flavor with good storage.
Small white onion that goes great on skewers or whole in soups.
The best open-pollinated storage onion, Clear Dawn was bred out of Copra. Dawn is slightly smaller than Copra with thicker necks, darker bronze skins and teh same great storage capability.
Though you might cry when you cut one open- their flavor is robust and oniony- you won't be weeping about their impressive production of very hard yellow bulbs.
Slightly larger than Cortland, this yellow storage onion has equivalent storage capacity.