Person holding two Brussels sprouts.

Organic Vegetables

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Organic, semi-savoy variety for spring and fall.
Fancy blanched leaves for frisée salad mixes.
Tasty snacking cucumber with good heat tolerance.
Crunchy texture and mild bean flavor.
Attractive green leaves with red speckles.
Vigorous, adaptable celery with great flavor and tender stalks.
A delightful mix of green, yellow and purple bush beans.
Our favorite traditional Boston type.
Uniform red leaf with heat tolerance and heavy heads of frilly leaves.
Our reliable and productive workhorse slicer.
Extra-long pods and easy harvesting.
Mid-late red with good flavor; leaves are thick and crisp, not tough.
Our recommended substitute for Fino.
Crisp seedlings with white stems, green leaves, and peppery flavor.
Very winter-hardy open-pollinated leek.
Common addition to salads and sandwiches that adds mild, nutty flavor.
Pointed mini with extremely uniform heads and good wrapper leaves.
Sweet and robust, almost-black fruits with heirloom-quality flavor.
Radiant burgundy version of an old favorite; delicate oak-like leaves.
Dark green, glossy leaves with purple vein and leaf margin.
Organic greens mix with great balance of mild and spicy ingredients.
Early producer of truly compact mini heads with bronze-red color.
Traditional OP, the standard variety in the South.
Our most prolific plum with very good flavor, bred for organic systems.
Red-edged, heavily-frilled leaves provide loft, texture, and color.
Long favorite heirloom plum, good for salads, ideal for processing.
Highest-quality Chioggia strain available.
Attractive, high-yielding greenhouse pickler with excellent flavor.
So widely known, it is the standard for a class after its own name.