Person holding two Brussels sprouts.

Organic Vegetables

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Dark green, deeply lobed leaves on upright plant for easier harvest.
Remarkable earliness and size in a beautiful, full-size leek.
Midseason savoy with great-tasting leaves ideal for cooked dishes.
Medium-green serrated leaves with bright purple stems and leaf margins.
Gorgeous, easy-to-harvest, organic one-cut.
Earliest escarole with dark green leaves and compact plant.
The standard green Swiss chard, savoyed leaves, white stems and veins.
Our favorite traditional Boston type.
Smooth, green, purple-veined leaves for baby leaf and bunching.
Organic yellow zucchini with powdery mildew resistance.
Fancy blanched leaves for salad mixes.
Very similar to Mellow Star, but organic.
Unparalleled eating quality and extra long storage.
Heat tolerant, full-size romaine.
Mid-late red with good flavor; leaves are thick and crisp, not tough.
Crisp seedlings with white stems, green leaves, and peppery flavor.
Unique appearance and excellent flavor, also known as Painted Serpent.
Improved germination and seedling vigor.
Workhorse standard red beet; reliable, adaptable, and fast-maturing.
Organic greens mix with great balance of mild and spicy ingredients.
Vigorous, adaptable celery with great flavor and tender stalks.
Early, delicious, attractive cherry tomatoes.
Selection of mixed gourds with diverse shapes and bold fall colors.
Uniform, reliable, and attractive red butterhead.
Standard heat-tolerant green leaf with disease resistance.