Your favorite nutritious, tasty veggies, descended from long heirloom lines, to deliver taste, color and texture like you’ve never imagined if you haven’t grown them yourself before.

  • Beans

    Beans (4)

    Nutritious and easy to grow, these legumes are high in protein and fast- growing. Generally, for vegetable use in the Americas, Phaseoluus vulgaris is the preferred species, with prominent divisions into bush and pole phenotypes. Most pole varieties are indeterminate yielders, while bush types are determinate, yielding all at once. Runner beans are also popular in the USA.

  • Chives Garlic and Onions

    Chives Garlic and Onions (3)

    Allium is a genus of flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives. The generic name Allium is the Latin word for garlic, and the type species for the genus is Allium sativum which means "cultivated garlic".
  • Eggplants

    Eggplants (1)

    Eggplants, as Solanacea are directly related to tomatoes, peppers, potatoes, Tomatillos, ground cherries, gooseberries and wild Solanum berries. They're not juicy like tomatoes. Eggplants have thick flesh similar to winter squash, with a neutral, pleasant taste. They can be diced, cut into thick, steak-like slabs to act as a meat substitute, or sliced thin, breaded and deep fried. Eggplants are easy to grow in warm, long-season climates. Most temperate zones work well, but some cooler zones will be tricky.
  • Melons

    Melons (1)

    The great majority of varieties listed here are Cucumis melo, more commonly known as muskmelon. Some are called cantaloupes even though they're not technically cantaloupe, which is a specific melon.
  • Okra

    Okra (1)

    Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium.
  • Peppers

    Peppers (5)

    The pepper, whether sweet or chili, is nearly as popular as the tomato in the heart of the American gardener. There are myriad ways to use and prepare peppers for the table. One of the few foods used as meal, side dish and seasoning
  • Roots

    Roots (3)

    Common root crops such as carrots, radishes, turnips and beets. Also some less-common varieties like parsnips, oyster plant, rutabagas and tubers such as potatoes and Jerusalem artichokes.
  • Squash

    Squash (1)

    Squashes are native to the Americas. Pumpkins and zucchini are just two among hundreds of types of squashes. Summer and winter squash are both planted in spring. The difference is that winter squash is allowed to ripen fully, hardening the skin to provide for winter storage, while summer squash is harvested young and tender. For seed saving, squash need to ripen, change color and harden to produce viable seeds. Varieties of the same species need 1/2 mile of isolation for true seeds.
  • Tomatoes

    Tomatoes (6)

    Juicy goodness with the gardening world's most popular vegetable by far. Tomatoes come in a wide range of sizes, shapes and colors. Choose determinate varieties for early harvest or cool conditions. Compact varieties are also good choices for containers and planting in flower beds.
  • Watermelon

    Watermelon (1)

    Watermelon is a flowering plant species of the Cucurbitaceae family. A scrambling and trailing vine-like plant, it was originally domesticated in Africa. It is a highly cultivated fruit worldwide, with more than 1,000 varieties. Wild watermelon seeds have been found in the prehistoric Libyan site of Uan Muhuggiag.