Person holding two Brussels sprouts.

Organic Vegetables

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A delightful mix of green, yellow and purple bush beans.
Vigorous, adaptable celery with great flavor and tender stalks.
Extra-long pods and easy harvesting.
Very slow-bolting broadleaf mustard.
Striking lime green Romanesco with pointed, spiraled pinnacles.
Standard heat-tolerant green leaf with disease resistance.
Crunchy texture and mild bean flavor.
Our reliable and productive workhorse slicer.
Mid-late red with good flavor; leaves are thick and crisp, not tough.
Beautiful mini for high-density plantings, cooking, and fresh use.
Very winter-hardy open-pollinated leek.
Crisp seedlings with white stems, green leaves, and peppery flavor.
Pointed mini with extremely uniform heads and good wrapper leaves.
Our recommended substitute for Fino.
Radiant burgundy version of an old favorite; delicate oak-like leaves.
Early producer of truly compact mini heads with bronze-red color.
Common addition to salads and sandwiches that adds mild, nutty flavor.
Traditional OP, the standard variety in the South.
Sweet and robust, almost-black fruits with heirloom-quality flavor.
Gorgeous, easy-to-harvest, organic one-cut.
Greater uniformity for better yields.
Uniform red leaf with heat tolerance and heavy heads of frilly leaves.
Red-edged, heavily-frilled leaves provide loft, texture, and color.
Crunchy, baby-leaf red romaine with narrow petiole.
Green butterhead with strong downy mildew resistance.
So widely known, it is the standard for a class after its own name.