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Organic Vegetables

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Dark green, deeply lobed leaves on upright plant for easier harvest.
Unique appearance and excellent flavor, also known as Painted Serpent.
Fast-maturing beet with strong tops.
Specialized variety that is ideal for overwintering.
Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
The standard green Swiss chard, savoyed leaves, white stems and veins.
Large Beit Alpha for colder conditions.
Favorite multi-cut, open-pollinated Italian heirloom for spring/fall.
Very similar to Mellow Star, but organic.
Medium-green serrated leaves with bright purple stems and leaf margins.
A conversation piece at markets, well liked by children.
Improved OP Bloomsdale-type for spring and fall.
Versatile specialty market salad item, sweet and flavorful pickler.
Best organic variety for fall harvest; uniform, self-wrapping heads.
Unique tulip-shaped patty pan that is perfect for stuffing.
Organic workhorse variety with great flavor.
One of the most flavorful tomatoes. Rich, loud, and distinctively spicy.
Delicious early variety holds well in the field and is slow to split.
Fancy blanched leaves for salad mixes.
Blue-green strap leaves with bold purple midribs.
Heat tolerant, full-size romaine.
Earliest escarole with dark green leaves and compact plant.
Early, delicious, attractive cherry tomatoes.
Vigorous, adaptable celery with great flavor and tender stalks.
Premium-quality organic cantaloupe.
Long favorite heirloom plum, good for salads, ideal for processing.
Adaptable medium-sized iceberg with high percentage of perfect heads.