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Organic Vegetables

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Our recommended substitute for Red Marble.
Striking lime green Romanesco with pointed, spiraled pinnacles.
Shiny, dark-green patty pan with prolific yields on open plants.
Organic substitute for Northeaster.
Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
Prolific, shiny yellow patty pans on open plants for ease of harvest.
Unique appearance, outstanding flavor, comparable to finest heirlooms.
Premium-quality organic cantaloupe.
The classic New England pumpkin traditionally used for pies.
Purple heirloom for fresh salsa and long-term storage.
Versatile specialty market salad item, sweet and flavorful pickler.
Crunchy, juicy, sweet romaine for baby leaf.
Unique color and great flavor; one of the best green tomatoes.
More vigorous, higher yielding Brandywine type with excellent flavor.
Purple stems and dark-green leaves with a purple tint.
Greater uniformity for better yields.
Late blight resistant salad tomato with excellent flavor, high yields.
Heavy dark green oakleaf with fast early growth and sweet flavor.
Silky texture for a perfect pie, also a gorgeous ornamental.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Higher-yielding Red Rocket type for ristras.
Bulky shanks that size up quickly.
Uniform and slow-bolting radicchio.
Selection of mixed gourds with diverse shapes and bold fall colors.
Strong, balanced, high-yielding plant.
Larger, more flavorful Juliet type.
Tantalizing, crack-resistant orange cherry.
Disease-resistant green Batavia for baby leaf.