CHARD
Fordhook Giant with crisp and puckered, dark green leaves, this Sicilian native has a broad white rib on tasty white stalks that can be used in place of spinach. A milder choice than spinach and Kale, chard is more nutritious in fiber, protein, calcium, and iron.
BEET
Chioggia – This candy stripe beet has prominent deep pink and white spirals. The Chioggia has a sweet flavor.
LETTUCE
Bibb Lettuce: is a smaller butter head lettuce with soft leaves and are known for their sweet, buttery flavor and tender texture.
Speckled Bibb – Speckled with red/maroon polka dots on lime green buttery leaves, Speckled Bibb is a great performer and holds well in warm weather.
Winter Density – Winter Density, also known as Craquerelle du Midi, is a 19th century French heirloom lettuce with dark, flat green leaves. It is suited to all sowing dates, heat and cold tolerant, and slow to bolt. It is a sweet and crisp lettuce, much like the butterhead.
Black Seeded Simpson – Black Seeded Simpson lettuce is one of the most durable compact lettuces with light green curled leaves. It is a large loose-leaf variety that is heat and cold tolerant, growing and maturing faster than other lettuces.
Rouge D’Hiver – lettuce is a beautiful Romaine lettuce with large, flat, broad leaves. Its leaves have a sweet taste and a rich, buttery texture. Rouge D’Hiver is quick growing, heat and cold tolerant, and resists tip burn.
CARROTS
Scarlet Nantes – Also known as the Early Coreless, this nearly red carrot is medium sized, almost perfectly cylindrical, fine-grained, and has a minimal core. Known for its sweet taste and crunch.
Danvers – Danvers carrots are medium sized carrots developed in 1871 in Danvers, Massachusetts. This carrot, also called “half size”, has a distinctive reddish orange color and a long, skinny body tapered to a point.
CELERY
Tall Utah – The Tall Utah is a popular large celery with broad dark-green stalks, tightly folded hearts, and is string less.
ONIONS
Red Wethersfield – The Red Wethersfield is also known as Dark Red Beauty, Large Red, and Spanish Onion. The Red Wethersfield is a large, slightly flattened, purple red onion.
Walla Walla – The Walla Walla is a sweet, white onion that is exceptionally mild in flavor and delicious eaten raw when it is in season. The globe-shaped onion makes giant bulbs with light brown skin and white flesh.
BROCCOLI
Calabrese – The Calabrese is a fast growing vegetable that produces large bluish-green heads surrounded by several side shoots that resemble a very compact, green flower. The Calabrese is milder than other types of broccoli.
BOK CHOY
Prize Choy – Often called a “soup spoon” because of the shape of its tender white stems and dark green leaves, the Prize Choy is perfect raw or in stir fry’s.
BRUSSELS SPROUTS
Long Island Improved – Brussels sprouts are a member of the Brassicaceae family and resemble mini cabbages. A top sturdy spikes, 50-100 florets are produced from a single plant.
RADISHES
Crimson Giant –
The Crimson Giant is a large radish that grows crisp and mild flavored and buttery textured globes, up to two inches round.
French Breakfast-
The French Breakfast radish has a two to four inch cylindrical shape with a vibrant purple-red color with a stark white tip. Its leafy greens may be used in salads or be added to soups or pastas. The radish flesh is crisp and has a mild peppery flavor, but grilling or oven roasting the French Breakfast enhances a sweet and nutty flavor.
