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Organic Vegetables

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