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Heirloom Vegetables

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Purple heirloom for fresh salsa and long-term storage.
Heirloom Italian wax bean packed with flavor.
Classic yellow OP strain, dependable and productive early onion.
More vigorous, higher yielding Brandywine type with excellent flavor.
Still the benchmark for large butternuts.
Wild tomato with great flavor, fantastic for salsa and fresh eating.
Beautiful Long Island heirloom suited for pies and long storage.
Italian heirloom with white and violet streaks and creamy texture.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
French pumpkin with vivid color for adding vibrancy to fall displays.
Sunny orange fruits with full flavor, meaty interior with few seeds.
Unique color and great flavor; one of the best green tomatoes.
Doubles as a wild, yet subdued ornamental and a culinary specialty.
Delicious, highly productive black heirloom.
One of the most appealing extra-early tomatoes, also cold tolerant.
An orange old-timer with rich flavor.
Colorful buttercup-shaped fall addition, prominent blossom end button.
Mahogany brown with distinctively rich and fruity tomato flavor.
Heirloom with unusual pear shape, burgundy color, and rich flavor.
Early Brandywine type yields flattened smooth fruits, many over 1 lb.
High-yielding heirloom paste tomato.
Emerald green kernels for cornmeal, originally from Southern Mexico.
Sure conversation starter. Pink skin covered with peanut-like blisters.
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Well-known French heirloom romaine.
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Silky texture for a perfect pie, also a gorgeous ornamental.
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The classic New England pumpkin traditionally used for pies.