Person holding two Brussels sprouts.

Organic Vegetables

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Uniform, reliable, and attractive red butterhead.
Fast-growing blonde romaine for baby leaf and full-size heads.
The standard green Swiss chard, savoyed leaves, white stems and veins.
Early and adaptable poblano, easy to peel for chile rellenos.
The classic New England pumpkin traditionally used for pies.
Unique, sweet romaine with excellent bolt tolerance.
Fancy blanched leaves for salad mixes.
Dark green, glossy leaves with purple vein and leaf margin.
Improved Little Gem type with uniform, compact heads, savoyed leaves.
Compact, filled-out mini heads that are dark red even in the North.
Open-pollinated jalapeño with more skin checking than our hybrids.
Late maturing for fresh market or processing.
A conversation piece at markets, well liked by children.
Frost-tolerant white-ribbed kale.
Large, uniform roots with big and healthy, upright plants.
Early bell for open field or unheated tunnels.
Crunchy texture and mild bean flavor.
Beautiful, three-dimensional, oak-type leaves add loft to salad mix.
Vigorous, hybrid Lacinato type.
Common addition to salads and sandwiches that adds mild, nutty flavor.
Unparalleled eating quality and extra long storage.
High-quality organic radish.
Unique appearance, outstanding flavor, comparable to finest heirlooms.
Widely adapted, flavorful beefsteak.
One of the most appealing extra-early tomatoes, also cold tolerant.
Mid-size slicer bred for earliness, disease resistance, and flavor.
Purple stems and dark-green leaves with a purple tint.