Person holding two Brussels sprouts.

Organic Vegetables

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The classic New England pumpkin traditionally used for pies.
Dark green, glossy leaves with purple vein and leaf margin.
Early and adaptable poblano, easy to peel for chile rellenos.
Fast-growing baby red oakleaf with good downy mildew resistance.
Uniform red leaf with heat tolerance and heavy heads of frilly leaves.
The standard green Swiss chard, savoyed leaves, white stems and veins.
Open-pollinated jalapeño with more skin checking than our hybrids.
Compact, filled-out mini heads that are dark red even in the North.
Fast-growing blonde romaine for baby leaf and full-size heads.
Fancy blanched leaves for salad mixes.
Tantalizing, crack-resistant orange cherry.
Common addition to salads and sandwiches that adds mild, nutty flavor.
Late maturing for fresh market or processing.
High-quality organic radish.
One of the most appealing extra-early tomatoes, also cold tolerant.
A conversation piece at markets, well liked by children.