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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.
Frost-tolerant white-ribbed kale.
Early bell for open field or unheated tunnels.
Uniform, reliable, and attractive red butterhead.
Crunchy texture and mild bean flavor.
Delicious early variety holds well in the field and is slow to split.
Unparalleled eating quality and extra long storage.
Beautiful, three-dimensional, oak-type leaves add loft to salad mix.
Large, uniform roots with big and healthy, upright plants.
Vibrant red, long-day storage onion.
Vigorous, hybrid Lacinato type.
Italian heirloom with white and violet streaks and creamy texture.
Widely adapted, flavorful beefsteak.