2025 ANNUAL HOME FOOD PRODUCTION SPRING PLANT SALE - April 3 to June 7
9 AM - 6PM every Thursday, Friday and Saturday.
VIEW THE 2025 ONLINE CATALOG (reference only)
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WE GROW WHAT WE SELL.
Plant sales take place at the Farm on 7th - 587 7th Street in Norco
PRICES:
4" pots - $3
6-pack container - $6
1 gallon pot - $6
Catalog is for reference only.
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Email, Facebook message or call (7 1 4) 7 4 5 - 7 3 1 2 with questions or for more information.
ARTICHOKE, IMPERIAL STAR: A green artichoke specifically bred for annual production, Imperial Star will produce well-developed artichokes the first year from seed. Plants become 1-1/2 to 3 feet tall and have an open growth habit. Each typically produces 1 to 2 primary buds, which average 3 to 4 inches in diameter and 5 to 7 smaller secondary buds.
BEAN, POLE - FORTEX: This stringless French variety is everything you would want in a bean - tender, green, mildly sweet, nutty, meaty and savory. You can pick them from 6 up to 11". Vigorous growth requires sturdy stakes. Full sun.
BEAN, BUSH - VARIETIES TBD: Bush varieties are shorter and mature faster than pole varieties. For continual production, succession plant every couple of weeks throughout the spring and early summer. Plants will drop blooms or cease production in the heat of summer.
BEETS, CANDY CANE/CHIOGGIA: Some people say this heirloom beet variety is a bit sweeter than the red or yellow beets. They also won't stain your hands as much as red beets. When served raw, candy cane beets (also known as Chioggia beets, named after the Italian town where they originated) make a delightful addition to fresh salads. They do tend to lose their colorful stripes once they have been cooked. Remember you can eat the greens as well!
BEETS, GOLDEN: This sweet beet is a rich, golden yellow that won’t bleed like red beets.
BEETS, RED ACE: Reliable, adaptable, and fast-maturing beet with strong tops. Sweet and tender, even when older. Medium-tall, red-veined greens for bunching.
BROCCOLI, GODZILLA: This broccoli is a hybrid variety with heads set higher on the plant for easy harvesting. Extra-large broccoli heads with small, fine beads.
BROCCOLI, GREEN MAGIC: Excellent heat tolerance. Heads are smooth, well-domed, and very attractive. Extremely uniform in maturity. For summer harvest.
BROCCOLI, PURPLE MAGIC: Purple heads and stems. The well-domed heads are a beautiful deep purple overlaid on a dark green background with vibrant, bright violet stems. Suitable for bunching or crowns. 2024 AAS winner.
CABBAGE, FAST VANTAGE: This cabbage matures quickly, resulting in 2+ pound, medium green heads up to 6 weeks earlier than other cabbage varieties. (We've had some 3+ pound heads.) Cabbages can take some heat, but they love the cold, which means that you can have cabbage in your garden in Spring, Fall and Winter!
NEW VARIETY FOR 2025! CABBAGE, PRIMO VANTAGE: Heads average 4 to 4-1/2 pounds. Heads have a very short core, and are juicy, tender and sweet. Performs well in the desert Southwest.
CUCUMBER - BEIT ALPHA: This cucumber originated in the Middle East and is known for its excellent taste and crisp texture. It is a small to medium-sized cucumber, typically measuring around 6 to 8 inches. The skin of the Beit Alpha cucumber is thin and tender, making it edible without the need for peeling. The plants are high-yielding vigorous growers.
CUCUMBER - BUSH CROP: An ideal variety for containers or small gardens. Harvest every other day. Slicing cucumbers should be picked when diameter is approximately 2”. Cucumbers should be approximately 7 - 8” long and have a smooth surface. Pickling cucumbers should be picked at approximately 3” long by 1” wide.
CUCUMBER - MARKETMORE: Fruits are long (8-9″), slender and have a skin that is slightly bumpy weighing between 8-12 oz. at prime maturity. This variety takes longer to start producing than most varieties, but it has a longer picking window and can usually be harvested well into the summer. It has a crisp flavor and crunchy texture with a nice ratio of seeds to flesh.
NEW VARIETY FOR 2025! CUCUMBER, METKI DARK GREEN SERPENT: This bitter-free, thin-skinned delicacy is botanically a melon, but it possesses all of the best qualities of the cucumber. An ancient heirloom from Armenia, the long, slender fruit is best harvested at 12 to 18 inches, but can grow longer and larger if left on the vine.
CUCUMBER - PICKLING, GERSHWIN: Great for growers looking for an extra-early flush of uniform pickling cukes. Very high yields of dark green, 4 to 4-1/2" fruit. If isolated from other cucumbers, Gershwin will remain seedless and hold its size for several days. Determinate fruit set.
CUCUMBER - STRIPED ARMENIAN: Introduced from Armenia to Italy in the 1400s, this unusual and attractive 12" to 18+" cucumber is always sweet and crispy, even when the fruit is large. This is because despite its shape, this is not a true cucumber, but a member of the melon family. It is thin-skinned, with dense flesh, few seeds, and a pleasant, mild flavor. Thrives in hot weather.
EGGPLANT, BLACK BEAUTY: These heirloom Black Beauty Eggplants grow into large, spreading bushy plants that will bear 6-12 glossy purple fruits. Black Beauty Eggplant is a favorite ingredient used in Mediterranean style cooking.
EGGPLANT – MILLIONAIRE: A popular Japanese cultivar, this is an early-maturing hybrid that produces shiny black fruits. The fruits are 8 to 12 inches long and approximately 2 inches wide. This variety has virtually no seeds in its tender mild flesh.
GARLIC, GIANT/ELEPHANT: Elephant garlic is the easiest garlic to grow here in the South. Because it does not require a chill, you can leave some cloves in the ground/container when harvesting to produce more garlic the following year. This is the only garlic we grow because it's so easy and provides a PERPETUAL HARVEST. The heads can be as large as a baseball, sometimes getting as large as a softball!
HERB - BASIL, EVERLEAF EMERALD TOWERS: Flowers up to 10 to 12 weeks later than standard basil. Well-branched variety with dark green, glossy foliage and short internodes. Makes a beautiful towering plant with huge harvest potential that stays tidy for many uses, including in-ground, container gardens and hydroponics. We tested this variety in our 2024 test garden and it lived up to its description.
NEW VARIETY FOR 2025! HERB - BASIL, EVERLEAF GENOVESE: Bred for season-long performance and continual harvests, Everleaf Genovese is a well-branched yet tidy plant that performs well in field or container plantings. Leaves offer robust flavor that stands up to cooking.
NEW VARIETY FOR 2025! HERB - BASIL, EVERLEAF LEMON: NEW VARIETY FOR 2025! Upright plants have short internodes and a large volume of bright, lemon-flavored leaves. The vigorous plants will flower 6 to 8 weeks later than other lemon basils on the market. An excellent choice for both in ground and container plantings.
NEW VARIETY FOR 2025! HERB - BASIL, EVERLEAF THAI TOWERS: NEW VARIETY FOR 2025! Upright columnar plants reach 2 to 3 feet tall with medium green licorice-flavored leaves and soft purple stems. Well-branched plants have short internodes, handle cutting well, and flower 10-12 weeks later than other Thai basils for exceptional harvest potential. Suited for container, in-ground, and hydroponic growing. Excellent flavor for cooking and a stunning ornamental.
HERB - BASIL, LETTUCE LEAF: Huge 6" leaves are pleasantly mild in flavor, making this basil incredibly versatile in the kitchen. This sweet basil is just a bit more subtle than Genovese. Productive and beautiful.
HERB – CATNIP: Cat-attracting perennial with gray-green leaves and white flowers. Flowers are very attractive to bees.
HERB - CILANTRO: One of the easiest-to-grow, most recognizable fresh herbs. While the foliage is commonly called cilantro, the edible seed is known as coriander. The flowers strongly attract beneficial insects, and are also edible. Easy to grow in the Fall, Winter and Spring. Growing successfully in the Summer requires shade protection from the intense sun.
HERB - DILL, BOUQUET: Most widely grown type. Early flowering plants produce large blooms, seed umbels, and foliage on long stems, making Bouquet the preferred dill for cut-flower use and pickling. Also an economical, fast-growing choice for baby-leaf production. Edible seeds, flowers, and greens flavor many foods. Popular addition to sauces, salads, and soup. Foliage known as dill weed. The flowers can be used to garnish potato salad, green salads, and pickles.
HERB - DILL, TEDDY: Productive, slow-bolting dill with full, densely packed leaves. Compact spirals of thick leaflets surround each stem, providing a lush appearance. Faster growing and more productive than Fernleaf, the standard container variety. Teddy also produces a fuller plant that is more vibrant in color and only slightly faster to bolt than Fernleaf. Excellent for full-size and baby-leaf production.
HERB - MINT, TEXAS WILD: Growing along the banks of a small creek at our family property in the Hill Country of Texas, we brought a sprig back with us years ago with the goal of making “Texas Wild Mint Chip” ice cream. (Maybe one day!) It is prolific so should be kept planted in a container to restrict its growth.
HERB - OREGANO, VULGARE: This is a beautiful and delicious herb that also offers many medicinal uses. Great for Italian and Greek cooking! Pungent and flavorful, oregano can be enjoyed either fresh or dried in many dishes. Prefers hot, dry site, somewhat alkaline soil. For drying, harvest when flowers just begin to bloom.
HERB - PARSLEY, FOREST GREEN: A curled, dark green variety with erect, vigorous plants. Good holding ability and regrowth.
HERB - PARSLEY, GIGANTE D'ITALIA: A plain, dark green, large leaf sized variety; very aromatic and high yielding with multiple cuts.
HERB - PARSLEY, MENUETTE: The deeply incised, feathery, narrow leaflets are easy to chop during kitchen preparation and make an elegant garnish or bunch. Delicate in appearance but firm enough to stand up to handling, packing, and plating. Standard parsley flavor.
HERB - ROSEMARY: Rosemary is a member of the mint family, along with oregano, thyme, basil, and lavender. The herb is great for cooking but it's also a good source of iron, calcium, and vitamin B-6.
HERB - SAGE, BROAD LEAF: Perennial. Used in Europe and America to flavor many meats, stuffings, vinegars, and more! Fragrant leaves are also used in potpourri. Attractive 20 inch tall gray-green plants.
HERB - STEVIA: Incredibly sweet leaves are an herbal alternative to sugar. Use fresh, dried, powdered, or as a liquid to sweeten a variety of foods and beverages. Bushy, high-yielding plants.
HERB - THYME, GERMAN WINTER: Excellent seasoning for soups, poultry, stews, sauces, pickles and salads. Harvest as needed and cut back to about 3 inches two or three times per season to encourage thicker growth. Easily dried for long-term storage.
NEW VARIETY FOR 2025! HIBISCUS, ROSELLE - ASIAN SOUR LEAF: The Mexican drink Jamaica is made from the calyces of this plant. This unique perennial is heat tolerant and typically cultivated in tropical and subtropical regions. The leaves, calyces, and flowers are all edible and flavorful. [Image shows the punch we made from the dried calyces.]
KALE, LACINATO - BLACK MAGIC: Lacinato or "dinosaur" type kale with long, narrow leaves for attractive and tall, straight bunches. Dark blue-green leaves with beautiful savoy.
KALE, RUSSIAN RED: Russian Red is very tender and mild at any size, but especially well suited to use as baby greens. The oak-type leaves of this pre-1885 heirloom variety have a red tinge, and the stems are purplish-red.
KOHLRABI, GIANT WHITE: This variety can reach giant proportions while remaining tender and buttery in texture, but you should pick at any size you prefer. This variety can grow up to 10 inches across and weigh up to 10 pounds and still not get fibrous. If you would like to achieve the larger size, provide very rich soil and plenty of space.
KOHLRABI, QUICKSTAR: A hybrid, kohlrabi variety with an early-maturity and uniform harvests. Unlike some open-pollinated varieties Quickstar Kohlrabi bulbs do not get pithy or tough at larger bulb sizes. Bulbs are pale green, slightly flattened and average 4-5″ in diameter at full maturity. The leaves taste similar to kale greens, while the bulbs provide a mild flavor that resembles a combination of turnip and cabbage. Kohlrabi bulbs grow above the soil and have a pale green exterior with a white flesh. The texture is crunchy and is excellent served raw or cooked. Kohlrabi bulbs can be harvested at about the size of a tennis ball. They can also be allowed to reach larger sizes for heavier harvests. Peel and remove all tough and woody parts before slicing and cooking.
KOHLRABI, WINNER: This medium-early maturing white kohlrabi hybrid produces large plants that grow upright to a medium height. The uniform, semi-globe shaped thickened stem grows to 4" or more with a green skin. Leaves are dark green. Pick when tender as stems become fibrous with age. Kohlrabi prefers mild or cool temperatures.
LETTUCE, BUTTERHEAD/BIBB: Butterhead lettuce is generally grown to full-size heads and receives its name from the sweet buttery flavor and delicate texture of the large, ruffled outer leaves. Cutting into the lettuce head reveals a soft, folded, and blanched heart.
LETTUCE, CHEROKEE: Thick, crisp, dark red leaves with good flavor. Very slow bolting heat-tolerant lettuce variety. Great shelf life with no bitterness.
NEW VARIETY FOR 2025! LETTUCE, FRISYGO (SALAD MIX LETTUCE): A unique and delicious addition to salad mix. Very deeply incised, so cut heads create uniformly thin leaflets. Leaves have a nice iceberg texture and excellent, complex flavor.
LETTUCE, ROMAINE: Romaine lettuce is a variety that grows in a tall head of sturdy dark green leaves with firm ribs down the center.
LETTUCE, SUPER RED ROMAINE: Super Red Romaine Lettuce has long crunchy spoon shaped leaves that start green and turn to an intense red. Very intense colored romaine that is highly sought after.
MELON - CANARY: Common in parts of Asia, including Japan and South Korea, Canary melons produce attractive yellow fruits with a distinctively sweet flavor and juicy white flesh. They are named for their bright yellow color, which resembles that of a canary.
MELON - CANARY, TWEETY: Tweety F1 is a hybrid Canary melon with signature yellow skin and a pale green inside. It is resistant to several common melon diseases and very early for a Canary. Each fruit is around 4 to 6 pounds.
MELON - CANTALOUPE, HALE'S BEST: Melons are large and ribbed with an oval shape. When they reach full maturity, they are up to 6 pounds in weight each. They have a heavily netted texture on their skin, and their flesh is bright orange and very sweet. They thrive in full sun.
MELON - CANTALOUPE, HONEY ROCK: An heirloom with exceptional flavor and solid production. 5-7 fruits per plant, 3 to 4 pounds each. An AAS winner for exceptional flavor.
MELON - CANTALOUPE, IROQUOIS: Iroquois melons are wilt resistant and easy to grow at home. Skin is thick, deeply ribbed and heavily netted with a gray-green color. Flesh is deep salmon colored. Melons grow to be 7 inches by 6 inches and weigh 5-7 lbs. These melons store well.
MELON - CANTALOUPE, MINNESOTA MIDGET: The Minnesota Midget variety of cantaloupe is a small melon with a sweet taste. These miniature melons have flesh in a light golden shade, similar to a classic cantaloupe. The vine produces melons that reach maturity in sixty five to seventy days. This variety does best when grown in full sun and thrives in rich, sandy soil.
MELON - CHARENTAIS: This is a famous heirloom French melon that is very sweet and fragrant. Fruits are smooth and round, 2 to 3 pounds with light grey-green skin and bright orange flesh. Melons prefer slightly sandy, very rich, well-drained soil. Be careful not to over water vines, especially as fruit is approaching maturity.
MELON, HONEYDEW - GREEN FLESH: These melons have a distinctive lime green flesh with excellent flavor and texture.
NEW VARIETY FOR 2025! MELON, PIEL DE SAPO/ SANTA CLAUS/ CHRISTMAS: Piel de Sapo is a storage melon with a thick, dark green rind. It is also known as Santa Claus or Christmas melon since this storage melon can be harvested in the summer and still be good for eating at Christmas time. The melon is fairly soft with a flavor similar to a Canary melon. We enjoy being able to have a flavorful, tasty melon in the winter!
MELON - WATERMELON, ALL SWEET: Plants produce a good crop of large, extra sweet, juicy melons with relatively few seeds. 25 pound fruits with a tough green rind. Fast growing.
MELON - WATERMELON, CHARLESTON GREY: Unique, large oblong shaped fruit. Light green with firm, sweet pink flesh; good storage ability. Prefers full sun exposure and warm weather
MELON - WATERMELON, CRIMSON SWEET: Classic large watermelon with excellent flavor and texture. Dark and light yellow-green striped, 10" x 12" blocky oval fruits weigh in at 15–25 lb. Crisp, sweet pink flesh and vigorous vines.
MELON - WATERMELON, JUBILEE IMPROVED: Popular oblong watermelon. Medium thick light green rind with dark green stripes. Averages 22 to 24” by 11 to 13” diameter up to 28–35 lbs. Bright red flesh is firm, sweet and fine-textured with large black seeds. This is an improved version of the Jubilee strain from the University of Florida.
MELON - WATERMELON, SUGAR BABY: Introduced in 1956, 'Sugar Baby' watermelon is a type of icebox or picnic watermelon. It produces small fruits that are 7 to 8 inches across—just the right size for fitting in the fridge or a picnic basket.
ONIONS (BUNCHING)/GREEN, TOKYO LONG WHITE: Perennial, open-pollinated, heirloom, cold tolerant, drought tolerant, bunching onion. Although related to the traditional garden onion bulb, Tokyo Long bunching onions grow much faster and easier, and some might argue even taste better.
PEAS, SUGAR SNAP - CASCADIA: Short, 32 inch vines yield heavy crops of dark green, 3-1/2 inch stringless pods that are crisp, thick and very sweet. Use as a snap pea, snow pea or shell pea. These delicious, tender pods are great raw (we enjoy eating them while we're picking!), stir-fried, or in salads.
PEANUTS - BAILEY II PEANUT: A great variety to grow in the backyard garden to produce delicious, home-grown peanuts. Plants have a bush growing habit and are generally upright, usually reaching about 1-1/2 feet tall. This is a productive variety that produces a significantly high percentage of extra-large pods. The majority of pods will have at least two peanuts, and plants will average about 120-130 peanuts per plant.
PEPPER - ANAHEIM: An old favorite this pepper is relatively mild at just 3200 Scovilles. Peppers measure approximately 8 inches long by 2-1/2 inches wide. Full sun.
NEW VARIETY FOR 2025! PEPPER, ANAHEIM - LAMBO: A medium to large plant with large leaves that provide excellent cover for the high yields it produces. The fruits are a tapered traditional shape, ripening from green to red and has thick walls.
PEPPER - ANCHO / POBLANO, CARRANZA: Heat tolerant with high yield. Main use is for fresh when green and dried when red. The pepper of choice for making chile rellenos.
PEPPER - ANCHO / POBLANO, TIBURON: The extra-large size of 'Tiburon' makes the fresh green Poblano peppers ideal for stuffing. When the Peppers are allowed to mature to a red color, and then dried for later use, they are referred to as Ancho peppers. When harvesting, you should always use scissors to snip the fruit stem because pepper plants are easily damaged.
NEW VARIETY FOR 2025! PEPPER, BANANA (HOT) - INFERNO: A hot banana type for fresh eating or pickling. Very productive and uniform.
PEPPER, BANANA (SWEET) - LOLA: Widely adapted sweet banana variety with high yield potential of large and extra-large fruit. Plants are medium strong and vigorous with good cover.
PEPPER - BLACK HUNGARIAN: Unique, black-colored fruit that is the shape of a jalapeño and mildly hot. The tall plants have purple flowers that make this variety very ornamental.
PEPPER - BLACK HUNGARIAN CROSS (F3): Extra large, thick-walled jalapeño type pepper developed here at the Farm on 7th. Somewhat spicy. Harvest at late green or red stage. Good producer.
NEW VARIETY FOR 2025! PEPPER, CORNO DI TORO GIALLO: Name translates as "Yellow Horn of the Bull." 6—8 inches long, 2 inches wide. Very sweet pepper with thin skin and thick walls. Ideal to stuff, fry or grill. Bears heavily.
PEPPER - HABANERO, OPEN POLLINATED: These peppers grow small and wrinkled. They will turn from light green to a fiery orange and are very hot.
PEPPER, HABANERO - REY AKUL: This is a highly vigorous habanero that produces an excellent yield of extra large, bright orange, triangular fruit.
PEPPER - JALAPEÑO (NO HEAT): Offers jalapeño flavor with no heat. Great for blending with hot jalapeños to customize heat level of salsa or hot sauce. Like other chiles jalapeños turn red upon ripening.
PEPPER - JALAPEÑO PEPPER, JEDI: Large jalapeño with fruit averaging 4 to 4-1/2 inches and are slow to check (show small cracks in skin). The large plant produces over a long harvest window, especially in regions with a long growing season.
PEPPER, JALAPEÑO PEPPER - LEMON SPICE: This colorful jalapeño was introduced by New Mexico State University. This variety provides a burst of fruity flavor and stands out in salsas and other fresh preparations. Great for mixed-bed or container planting.
PEPPER - JALAPEÑO M: This jalapeño variety produces a slightly larger fruit, and the fruits are 3” long and 1” wide. The plant is taller than other types. Jalapeno M can be planted in containers and are an excellent option for patio gardening. This heavy yielding pepper produces plants that are between 2,000- 5,000 on the Scoville scale.
PEPPER - JALAPEÑO, MAMMOTH: This giant jalapeño is great for poppers. Peppers have a smooth skin and thick flesh, which makes them easier to stuff.
PEPPER, JALAPEÑO PEPPER - PUMPKIN SPICE: This bright pumpkin orange colored variety is lightly spicy. Ornamental and extremely prolific, it is well adapted to hot climates. This pepper stands out for its supremely fruity, sweet flavor and ripens early.
PEPPER - JALAPEÑO, TRICKSTER (NO HEAT): Uniform & firm non-heat pepper with thick walls and extra-large dark green fruit. Great for blending with hot jalapeños to customize heat level of salsa or hot sauce. Medium-large plant.
PEPPER, HOT - SERRANO, POTOSI: A hybrid Serrano type with large fruit size and classic shape. Very productive.
PEPPER - SERRANO, TAMPIQUEÑO: Peppers turn from green to orange to red-orange. Attractive 4 foot plants with pendant, thin-walled fruit (half inch by 2-1/2 inches). Flavorful pepper, ideal for chili, salsa, hot pepper vinegar, and pickling. Very hot whether green or red. Dries easily.
PEPPER - SHISHITO: These trendy, Japanese peppers appear on menus everywhere. Delicious sauteed in oil, perfect for tempura and stir fries. The plants are highly productive with a long season.
PEPPER - BELL, RED: fruits mature to a deep, dark red and have thick walled, very sweet flesh.
PEPPER - BELL, ORANGE: Orange bell peppers are one of the common colors of mature bell peppers. They're blocky with three to four lobes and have crisp, juicy flesh with a sweet flavor.
PEPPER - BELL, YELLOW: Golden bell pepper that produces high yields of large, blocky fruit. Delicious when eaten fresh or cooked.
NEW VARIETY FOR 2025! PEPPER - BELL, GIALLO D'ASTI (Yellow pepper from Asti): Classic large square yellow bell pepper from Asti in the Italian region of Piemonte. Large fruit, excellent production, sweet taste.
SQUASH (SUMMER) - STRAIGHTNECK, EARLY PROLIFIC: This exceptionally productive variety of summer squash bears fruits that can be eaten when they are 4 to 12 inches long. The flesh of this heirloom squash is tender and delicious and high in vitamin A. It has a mild, slightly nutty flavor and a buttery hint when cooked.
SQUASH (SUMMER) - PATTY PAN, WHITE: The Early White Bush Scallop variety is one of the best white summer squashes. The bush type plants produce tender squash that are best when harvested small, about 4 inches or smaller. Deliciously mild and a good source of vitamin A.
SQUASH (SUMMER) - PATTY PAN, YELLOW: Golden-yellow fruits with an attractive scalloped edge are easy to see in the dark green foliage. Best harvested under 4 inches for a buttery, olive-oil flavor and smaller seeds.
SQUASH (SUMMER) - ZUCCHINI, DARK GREEN: Vigorous variety produces good yields of straight, smooth fruits. An open-pollinated variety with abundant yields of lightly mottled dark green fruits. Pale greenish-white, firm flesh. Harvest at 6-8"
SQUASH (SUMMER) - ZUCCHINI, GOLDEN: Bush plants, bright-golden cylindrical fruits, medium long and slender, excellent flavor. Not as productive as green varieties.
SQUASH (SUMMER) - ZUCCHINI, ITALIAN STRIPED: An Italian heirloom variety, the flavor is excellent with firm texture. The plants are productive over a long season and it produces many flowers for those of you who like those squash blossom recipes. It tolerates heat, and also does well in cool weather. This is a bush-type zucchini, but give it plenty of room for the plants to keep growing larger. Fruits are striped dark green with light green, and have small ribs. Good eating quality up to 10-12 inches, but best when picked small at about 6-8 inches.
SQUASH (SUMMER/WINTER) - ZUCCHINO RAMPICANTE: Our new favorite squash! An Italian heirloom zucchini these plants are prolific and unusual. The vines grow fast and furious, producing huge leaves with silver veins and bright orange flowers. The squash grows light green, long and slender. Each squash can get up to 4 feet long, twisting into circles or interesting squiggle-shapes as they slither around the vines, up trellises and through fences. Pick young and use as a zucchini or left on the vine it will develop a tough tan skin resembling a butternut squash. (And can be used similarly.)
SQUASH (WINTER) - ACORN, TABLE QUEEN (VINING): Heirloom variety. Medium sized, acorn shaped, vining type. The flesh of this heirloom acorn squash is a sweet golden yellow that turns more orange in storage, and the rind is dark green and ribbed. Fruits grow to 6 inches. Leave on vine until fully mature, leaving part of the stem attached to the fruit. Store for winter use at approximately 45-55 F in a dry place.
SQUASH (WINTER) - ACORN, TABLE TREAT (BUSH): A powdery mildew tolerant small acorn hybrid. Has 50% higher sugars than comparable acorns. Leave on vine until fully mature, leaving part of the stem attached to the fruit. Store for winter use at approximately 45-55 F in a dry place.
SQUASH (WINTER) - PUMPKIN, JACK BE LITTLE: This tiny pumpkin fits into the palm of your hand. Flat and ribbed. The flesh is good to eat, and the skin is bright orange.
SQUASH (WINTER) - PUMPKIN, CINDERELLA: This is an excellent pumpkin for canning or baking pies and pumpkin bread. This pumpkin variety is an heirloom variety from France. It has deep ridges and exceptional flattening, making it a beautiful decoration for Fall festivities.
SQUASH (WINTER) - PUMPKIN, LARGE: The classic Halloween pumpkin for carving.
SQUASH (WINTER) - PUMPKIN, MUSQUEE DE PROVENCE: These large, flat pumpkins are shaped like large wheels of cheese and are heavily lobed and ribbed. The skin is a beautiful, rich brown color when ripe. The flesh is deep orange, thick, and very fine flavored. Fruit grows to 20 pounds each.
SQUASH (WINTER) - PUMPKIN, NEW ENGLAND SUGAR PIE This is a true American heirloom and culinary standard. The orange fruit weighs 4 to 5 pounds and has fine, sweet flesh that is superb for pies. Stores well.
SQUASH (WINTER) - PUMPKIN, SEMINOLE: The small fruits of this variety are sweeter than Butternut and have firm, deep-orange flesh that can keep up to one year at room temperature! Seminole pumpkins are native to the Everglades in Southern Florida. These heirloom plants were originally cultivated by the Creek, Calusa and Miccosukee Native American tribes, known as the Seminole people, as an important source of food.
SQUASH (WINTER) - SPAGHETTI: When uncooked the flesh of a spaghetti squash is similar to other uncooked squash. Once cooked, the flesh of the fruit comes out in strands that look like spaghetti.
SQUASH (WINTER) - WALTHAM BUTTERNUT: Fall and winter, this is a delicious butternut with improved fruit uniformity and increased yields. Interior is solid and dry. Excellent for storing. Leave on vine until fully mature.
SWEET POTATO, DOWLING'S - ORANGE FLESH: These are named for the place we found this extremely large sized sweet potato. We took some slips from the original potato and were able to grow a good amount of roasters and two potatoes that were 6+ pounds! Orange-fleshed sweet potatos are an extremely rich plant-based source of pro-vitamin A (beta-carotene).
NEW VARIETY FOR 2025! SWEET POTATO, MURASAKI: A purple skinned variety from Japan with dry white flesh. Has a nutty flavor and slightly fluffy texture that works for sweet or savory dishes.
SWEET POTATO, MOLOKAI PURPLE: Purple-flesh type that is a Hawaiian locally-developed, signature type on the islands, but seldom offered elsewhere. Much higher in antioxidants than orange-fleshed types. Very sweet-fleshed and creamy, with overtones of chestnut. Deep purple flesh and skins. Our experience has been that this variety produces a few roasters, but most are long and skinny.
SWEET POTATO, ORANGE FLESH: Orange-fleshed sweet potatoes are one of the richest natural sources of beta-carotene, a plant-based compound that is converted to vitamin A in your body. Vitamin A is critical to a healthy immune system. Sweet potatoes are also a good source of fiber when eaten with the skin on.
SWEET POTATO, SCHAUM'S PURPLE: Vining, normal leaf, deep purple skin, purple flesh, very uniform, high yields. Developed by Gary Schaum to try to create a sweeter purple variety. It was our experience that this produced more roasters than the Molokai Purple.
SWEET POTATO, WHITE FLESH: These sweet potatoes have a slight flakiness akin to a regular potato and are more dense, firm, and creamy. They are a milder sweet potato flavor that can go savory or sweet. Their firmness and dense texture make these sweet potatoes ideal for roasting in chunks, turning into fries, or mashing as a side dish. Keep in mind though that because these sweet potatoes are quite dense compared to the orange ones, they can't be substituted in recipes that call for orange sweet potatoes, as the baking times and moisture levels won't line up.
SWISS CHARD, RAINBOW: The Rainbow Mixture Swiss Chard leaves have a bitter taste, similar to that of spinach. Variety includes red, yellow, orange, white, and vivid pink stems that merge into dark green savoyed leaves. The rainbow heads are slow to bolt.
TOMATILLO, SUPER VERDE: Large, apple-green fruit. A great choice for salsa verde, as the larger fruits are easier to process. At least two tomatillo plants are required for successful pollination and fruit-set.
TOMATO - BEEFSTEAK: An old time heirloom favorite, the Beefsteak Tomato is perfect for just about any dish, but it is particularly famous for being served raw in salads or sandwiches. Can produce fruit up to 2 pounds each! Full sun. Indeterminate.
TOMATO - BELLA ROSA: These tomatoes are round, firm, and highly flavorful with a good balance of acid and sugar. Perfect for sandwiches, salads, and slicing. One of the most disease resistant tomato varieties. Full sun. Dependable producer. Determinate.
TOMATO - BERKELEY PINK TIE DYE: Unique appearance with heirloom-quality flavor and great texture with dependable production. The 8 to 12 ounce fruits are dark pink with green striping, and the flesh is pink with yellow streaks. The flavor is outstanding - sweet and complex like the finest heirlooms. Compact Indeterminate. Requires full sun.
TOMATO - BETTER BOY PLUS: This tomato is an improvement on the original Better Boy, with greater fruit setting, disease resistance, and adaptability. A hybrid beefsteak tomato, it produces firm and juicy bright red tomatoes, weighing around a pound. Indeterminate.
TOMATO - BRANDYWINE PINK: Brandywine Pink Tomato is an indeterminate, heirloom variety. A favorite of many gardeners because of the large fruit and superb flavor. Considered the standard by which all other heirlooms are measured, this great potato-leafed variety from 1885 has beautiful pink fruit up to 1-1/2 pounds. When growing heirlooms, we also recommend growing a reliable tomato variety for more dependable production.
TOMATO - BRICKYARD: Plants produce heavy yields of large, round, red tomatoes. Brickyard Tomato provides comprehensive disease-resistance without compromising flavor. This is a great variety for fresh slicing or canning. For best results, prune bottom stems at transplanting to provide additional airflow to plants. Full sun. Dependable producer. Determinate.
TOMATO - GRAND MARSHALL: An excellent choice for its heat-setting ability. Tall determinate plants produce high yields of large 10 to 14 ounce, high-quality beefsteaks with a deep-oblate shape.
TOMATO - GREEN ZEBRA: Beautiful chartreuse with deep lime-green stripes. Flesh is bright green and very rich tasting, sweet with a sharp bite to it. A favorite tomato of many high-class chefs, specialty markets, and home gardeners. Yield is excellent. Around 3 ounces. (We use these for making the best green salsa! These turn a little more yellow when they're ripe and have been a good producer.) Indeterminate.
TOMATO - LEMON BOY PLUS: This tomato is a bright-yellow, lemon-colored version of the popular Better Boy Tomato variety. Hybrid, indeterminate. Higher yielding than comparable yellow/gold varieties.
TOMATO - RED SNAPPER: The Red Snapper is a versatile variety that can be harvested as mature-green tomatoes or vine ripe tomatoes. It is extremely productive and fruits have a remarkable shelf-life once harvested. Plants benefit from pruning early. Determinate.
TOMATO - ROADSTER: This tomato is a hybrid, determinate tomato variety known for its color and exceptional flavor. It has an excellent disease-resistance package including resistance to tomato spotted wilt virus and gray leaf spot. Plants have a concentrated fruit set for large harvests of large to jumbo tomatoes. Fruits have a scarlet red exterior, a deep red interior, and a superb flavor!
TOMATO - SUPER SIOUX: An excellent variety for Norco's hot summer temperatures. This tomato produces beautiful 4 ounce tomatoes with firm flesh and bright flavor. Wonderful for fresh eating and canning. Naturally crack resistant. Expect large yields.
TOMATO - TIGERELLA: 4 to 6 ounce fruit. An incredible heirloom that produces a fine, tangy flavor from unique, gold-striped red fruit. Early to mature, this highly productive and disease resistant variety is a favorite of many kids.
TOMATO - BRAD'S ATOMIC GRAPE: Lavender and purple stripes, turn to olive-green, red, and brown/blue stripes when fully ripe. Fruit holds well on the vine or off. Crack-resistant fruit is extraordinarily flavorful. Elongated, saladette size tomatoes grow in clusters. This release from Wild Boar Farms won best in show at the 2017 National Heirloom Expo. Indeterminate.
TOMATO, CHERRY - INDIGO ROSE: This unique heirloom cherry tomato has nearly blue skin that occurs on the portion of the fruit that is exposed to light, while the shaded portion starts out green and turns deep red when mature. For the best flavor and texture, harvest when the colors have deepened and the fruit is soft to the touch. Semi-determinate.
TOMATO, CHERRY - LARGE: This variety is a heavy producer of sweet, bite-sized red tomatoes. Tall, indeterminate vines. Full sun.
TOMATO, CHERRY - SUN GOLD: If you don't like cherry tomatoes, this variety will change your mind! Excellent fruity and sweet flavored tangerine-colored tomatoes droop in long trusses on vigorous vines that will produce for you all summer. Provide support for vines. Indeterminate.
TOMATO, CHERRY - SUN SUGAR: These tomatoes are orange at their peak, with a single healthy plant capable of producing hundreds. SunSugar has been named by Sunset magazine as the best tasting tomato in their trials for its sweetness and rich tomato flavor that includes just the right amount of tartness. (In our opinion the flavor is very similar to the Sun Gold.) This disease-resistant plant is easy to grow. Give the vines plenty of room; they can get 7 feet long or more and will bear through heat until frost, so give them a tall cage for support. Indeterminate.
TOMATO, CHERRY - SUPER SWEET 100: This hybrid bears long, branched clusters of deliciously sweet tomatoes high in sugar and vitamin C. The vines continue bearing until frost. Give them a tall support because they will grow over the top of the cage and back down again. Indeterminate.
TOMATO, CHERRY - YELLOW PEAR: Clusters of pear-shaped, yellow fruits with mild, delicious flavor. Full sun. Indeterminate.
TOMATO, PASTE TYPE - ROMA: This open pollinated Roma Tomato is a heavy-yielding tomato variety used for preserves, solid-pack canning tomato paste and tomato puree. This organic tomato variety has very little juice and a lovely mild flavor. A Determinate tomato, its large plants have great leaf cover. Disease tolerant.
TOMATO, PASTE TYPE - ROMA, TACHI: Very productive extra large fruit on strong plants that will set in the heat. 4 to 4.5 ounce fruit. Determinate.
TOMATO, PASTE TYPE - SAN MARZANO II: San Marzano is considered one of the best paste tomatoes of all time, with Old World look and taste. Whole 4 to 6 ounce tomatoes peel easily and cook down quickly. Various strains of San Marzano exist; this strain was selected by tomato breeder Emily Rose Haga from seeds from the USDA gene bank, which is designed to preserve genetic diversity and increase food security. Indeterminate.