The Veggies - Fall Selections

 Broccoli

De Cicco  

Produces a 3-6 in. diameter central head and side sprouts which extend the harvest period. Use the young leaves like collard greens once the head is a quarter developed. Plants are light green and of medium height. May be planted in the early spring, late summer, or early fall.  A traditional Italian heirloom variety producing small, avg. 3–4" main heads projected well above the foliage followed by a large yield of side-shoot spears. Nonuniform in maturity, resulting in a long harvest period. Pinching recommended to encourage heavier side-shoot production

Calabrese Green Sprouting

The Green Sprouting Calabrese produces very large dark green heads bursting with flavor on compact plants. Produces compact dark green central head. The central 3-6” floret has good density and most of the plants will be ready for harvest at about the same time, with many lateral or side shoots over the season. Good in short season areas with cool nights. Slow bolting with great flavor and popular among gardeners.

Waltham 29 

Best variety for bunched side shoots. Best for fall season. Sturdy 20" plants support 4-6" dark blue green heads with medium to large beads and long stalks (hard to find with modern hybrids). Produces many side shoots. Developed to withstand increasing cold for fall maturity. Heat-sensitive.

Jacaranda (purple) 

Unparalleled in crown broccoli, Jacaranda (hybrid f-1) produces full-size heads that sport a unique shades of purple that’s typically reserved for sprouting types. This unusual variety is a cross of broccoli and cauliflower, bringing out the best of both crops. Easy-to-grow, compact plants produce very uniform plants with blue-green leaves that set off the vibrant purple-tinged, 5 inch heads that are tender and delicious.

This exciting new broccoli hybrid parades itself with its showy medium to large, blue-green leaves and deep-purple sprouts. The mildly sweet flavor is a result of its cross between a broccoli and cauliflower. Jacaranda is an early maturing variety that produces large round heads with uniform maturity and a long shelf life.

Purple Peacock

This open-pollinated variety is a cross between broccoli and two kales, absolutely beautiful either in the garden or edible landscape. The young leaves are tender, great for salads and the older colorful serrated leaves are used like kale. Loose heads of purple florets are not too large and taste excellent. The plant also produces generous side shoots. This is definitely broccoli you will want to show off to the visitors of your garden. Decidedly different than traditional Broccoli, Purple Peacock is an eat-it-all plant more like Broccolini. The yummy leaves are sweet-tender, and the stems and florets are absolutely delicious.

Early Sprouting

The Early Purple Sprouting broccoli is an heirloom old English type  broccoli bred for overwintering! Does best in mild climates. Planted out mid to late summer and requires overwintering to produce florets the following spring. This variety produces lots of beautiful purple broccoli sprouts in the spring. Remember to keep them harvested. It grows slowly through the winter. Early Purple Sprouting Broccoli is not only a colorful addition to salads, but it is very flavorful. 

Piracicaba Sprouting 

A heat-tolerant, small heading broccoli similar to broccolini. Where it really shines is not in its initial small head, but in the endless tasty side shoot production. The leaves are as delicious as the tender green heads and sweet stems. Unique to the world of broccoli varieties, Piracicaba’s small shoots and loose florets make it seem like it could be the primordial ancestor of modern supermarket hybrid broccoli.

Gypsy

Heat tolerance is the virtue usually mentioned that sets Gypsy apart from other broccoli varieties. Good choice for growing in the South and also for later plantings in the North that will be maturing in the heat of August. Plants are very vigorous with a strong stalk and energetic root system. Color is a paler green – you don’t get the bluish tinge present in some varieties. Resists downy mildew and tastes good, with a strong broccoli flavor.

One of our quickest hybrid broccolis, Gypsy yields smooth, well domed, 8 inch heads with small to medium beads and excellent flavor. Reliable even in warmer temperatures, this versatile variety produces side shoots throughout the season once the main stem is cut. With a tall main stem, clean upright stature and robust root system, Gypsy is strides ahead of other cultivars with improved disease resistance and strong, uniform plants even in soils with lower fertility.

Rapini Raab 

There is a good reason the Europeans love Rapini; the tender stems, buds, flowers, and leaves have a wonderfully delicate and slightly bitter, peppery broccoli flavor, that can be enjoyed in salads, stir-fries, or steamed. Budding florets should be harvested just before the flowers open for best flavor.

Castle Dome  

Improvement of the customer favorite Packman! Compact 22" open plant produces mid-green uniform heads that are deep and domed with tight, small fine beads. A heat‐loving hybrid that is fast maturing in desert regions of the southwestern US, and also displays cold vigor, allowing for later plantings in early season slots. This gives it excellent adaptability and holding ability, which can give growers the potential for added flexibility in their operation.

Belstar

Selected for its heat tolerance, it's great for spring sowing. The big, 6"-8" blue-green, tightly-packed heads of 'Belstar' are followed by many smaller side-shoots for multiple harvests. It also grows well in the winter in mild climates.

Imperial  

Domed heads are dark green with small beads and have an excellent post-harvest shelf life. Handles heat stress well.

Green Magic  

Widely-adaptable , dependable and very productive! Excellent flavor! 22-24"H plants produce fancy, quality smooth blue green heads that are well domed. Sturdy, heavy plants make for very good crown-cuts. The best for side-shoot production. Extremely uniform when mature with a great holding ability. For early spring, summer or fall. Heat and humidity tolerant.

Steve’s Tender Early 

Steve's Tender Early Green broccoli produces an early central head about 4-7″ across, followed by more tasty side shoots. Unlike single head varieties, you will be harvesting broccoli all season long! Along with flavor, this variety is favored for its tender stems and abundant production.

Is it broccoli or is it cauliflower? Neither – it’s Romanesco

Romanesco 

 

Cultivated in Italy since the 16th century, this unique variety is still an unknown vegetable to many gardeners. Distinctive heads are a vegetable work of art; the chartreuse colored buds form and grow in a tight upward spiral, ending in a multiple pointed head of florets. Romenesco, also known as Romanesque cauliflower or Romanesco broccoli (or broccoflower), is light green in color and more crunchy and delicate in flavor than cauliflower. It tastes similar to broccoli and cauliflower but it’s not as ‘grassy’ as broccoli and not as strong as cauliflower. This Italian variety is bright lime green with lots of texture. It has actually been harvested and eaten for over 500 years. 

Cauliflower

Self Blanching

The Self Blanching cauliflower is known for its bright white curds with a delicious flavor! The Self Blanching cauliflower has self-wrapping leaves that help protect the white curds from sun, thus the name Self Blanching Cauliflower

Violetta Italia

Italian Heirloom. This fine old Italian brassica is another that kind of blurs the line between broccoli and cauliflower. Heads are quite large by broccoli standards, smallish for a cauliflower. Color is lovely light purple for an interesting contrast in crudite, when cooked, as with beans, the color turns green. Flavor is tasty and side shoots develop after the central head is harvested.

Purple Crush 

This top-quality new cauliflower grows smoothly into big domed heads with a beautiful rich purple color and superb mild, nutty, sweet flavor. Purple Crush really looks sensational in the garden, and in the kitchen, the purple florets offer both extra antioxidants and great taste. Enjoy the crisp florets cut up raw, lightly steamed with butter, or toss with olive oil and roast to nutty perfection. 

Graffiti

Your cauliflower patch will look like it's been tagged with brilliant purple paint when Graffiti starts producing. The intriguing color is certain to attract attention both in the garden and on the table. Serve raw for a show-stopping effect, and don't worry about losing the color once cooked, as this variety retains most of its color when steamed, microwaved, or sautéed. Medium-sized heads are wrapped with dark purplish green leaves on large, vigorous and uniform plants.

Flame Star 

A standout in the cauliflower department, this unusual, pastel orange variety is undeniably unique. Dense heads are light orange inside and have a smooth, juicy, creamy flavor with no bitterness or spice. Flame Star is a great choice for spring or fall planting, as it shows improved heading ability and excellent heat tolerance.

Cabbage

Golden Acre

The Golden Acre is a tasty cabbage that arrives early and is suited for close spacing. This early round head cabbage is easily grown and versatile in use. Heads are about 5 to 7 inches in diameter (3-5 pounds) on compact plants about a foot high. Its firm, medium green head is excellent cooked or raw in stews and salads; not usually considered an excellent storage type.

Mammoth Red Rock

The perfectly shaped, compact heads of Mammoth Red Rock cabbage are ideal for urban farmers! This open-pollinated purple heirloom variety has many valuable characteristics. The plant produces flavorful heads of red cabbage. The heads average 8 to 10 inches in diameter and weigh 5 to 8 lbs. Harvest the head when small or let it get quite large! It is red throughout and very flavorful! Excellent cooked, fresh in salads, or pickled. Stores well.

Red Express 

One of the earliest open pollinated red cabbages available. Uniform, dense heads are a lovely purple color, medium sized, 2-4 pounds. They have a crunchy texture, perfect for garden fresh coleslaw. Can be planted close together in a compact space.

All Seasons 

The plant produces very flavorful heads of light green cabbage. The heads average 10 to 12 in diameter and weigh 10 to 12 lbs. It is used for making sauerkraut. It is one of the earliest and best cabbages around. Very reliable! A good mid-season cabbage for those regions with a moderate to warm summer. A heat resistant variety. Suitable for spring, summer, and fall crops. An excellent choice for home gardens. Also known as Vandergaw and Novelty. An heirloom variety dating back to the 1890s.

Early Round Dutch

A Southern Favorite! Excellent flavor. Small compact 12-18"H plant produces short-stemmed, short core, uniform solid oval heads of dark blue-green, cup-shaped leaves. The slightly crinkled heads average 10-12" in diameter and weigh 3-5 lbs. Does well in warmer climates. Slow to bolt. Good wrapping leaves for stuffing and fillings.

Brunswick 

The Brunswick is a large cabbage that is used for making sauerkraut! The Brunswick can be grown for spring, summer, and fall crops. This cabbage is very cold hardy! Stores well

Brussels Sprouts

Catskill 

Hardy, dwarf plants produce tasty, uniform sprouts. Catskills produce a richly flavored heirloom Brussels sprout that is about 1 1/2"- 2" in diameter. Very strong growth on a robust stalk that is 20-24" in height.  Easy to pick.  Excellent for fresh eating or freezing.

Redarling (purple) 

Truly a darling in the Brussels sprout patch, Redarling reliably produces strong, uniform plants with 24 inch towers of purple sprouts. Each elongated button is firm and beautiful, stacking on sturdy stems for whole-stalk harvests.

Artichokes

Colorado Star 

An easier-to-grow artichoke, Colorado Red Star, can be grown as an annual from seed in a wide range of climates. The bracts range from purplish-green to paintbrush strokes of plum color, with a perfect globe shape. A 2- to 3-foot tall edible ornamental that produces stunning purple globes easily in the first season. Perfect for hot southern climates where getting the requisite cold treatment for perennial types is not possible.

Tavor 

Organic green standard. An improved Imperial Star-type for low-input systems that features minimal spines for easier harvesting. The 2–3' plants have an open habit and produce an average of 1–2 primary buds per plant, averaging about 3–4" in diameter. Secondary buds average 5–7 per plant at 1 1/2–2" in diameter. Artichokes are green with purple tips and are buttery and tender when steamed. Short vernalization period. Can be grown as an annual from seed in one season. Perennial in Zone 7 and warmer; otherwise treat as an annual.

Purple Italian Globe 

This heirloom Artichoke from Italy produces purple-headed fruits measuring from 3 to 6 inches across. These artichokes are a beautiful purple shade that will brighten up any garden. They are tender and juicy, and are said to be more tolerant to both heat and cold than most green strains are, making them a great option for gardeners in varying climates. Their color fades during cooking.

Greens

Arugula

(aka Roquette or Rocket) This fast-growing, cool-season green of Mediterranean origin is ideal for salads, sandwiches, frittatas, and pizzas, and can be grown in partial shade. Its sharp, distinctive, nutty flavor is best when picked young. Self-sowing and relatively cold-tolerant.

Mustard Florida Broadleaf 

The “Florida Broadleaf” Mustard is a southern favorite. Mild-flavored mustard, Florida Broadleaf produces as its name implies large savory green leaves. This variety produces flat leaves that can be harvested as baby or full size. Delicious either steamed, sautéed or it can also be eaten raw, in a mixed green salad or in sandwiches.

Northern Lights Swiss Chard

Northern Lights Mix contains some of the intense colors of chard that we have ever seen. The 21 to 26" plants produce eye-appealing stalk colors of deep gold, snow white, deep red and magenta, all with shiny, medium green colored leaves. Leaves are smooth to lightly savoyed at the young stage, while mature leaves are lightly savoyed to heavily savoyed. The stalks are broad, tender, and fleshy, even at full maturity. Harvest for bunching at full maturity or for a colorful salad mix component at 3 - 4" tall.

Carmel Spinach 

 Carmel is a fast-growing and very uniform spinach that is great when harvested as a baby or full-sized leaf. Carmel is a great choice for those who use tons of spinach in the kitchen.The attractive, dark-green, leaves are upright and semi-savoyed. Plants have high resistance to downy mildew races 1-11 and 13. Harvest at 3-5 weeks for baby leaves, sow every 7 days for a continuous supply. Great for fall planting!

Vates Kale 

Planted spring or fall. Overwinters well in the Mid-Atlantic. Resistant to yellowing due to frost or heat. Very flavorful, best when steamed, and good in salads.

Ethiopian Kale 

 

As its name suggests, this biennial cousin of kale (technically, it’s a mustard) is grown as a leafy green in Ethiopia. The leaves have a milder flavor than either kale or mustard, but are rich in nutrients. The flowers are highly attractive to honey bees. The plants are cold hardy and drought resistant. Grow for tasty, nutritious baby greens or full size leaves. The full sized leaves benefit from blanching or stir-frying to become tender and tasty.

White Russian Kale  

Green with white veins, tasty tender greens are similar to Red Russian, but taller, more cold-hardy, and overwintered plants last longer. Great wet soil tolerance, even surviving flooding.

Bolshoi Curly Kale   

 Considered to be among the sweetest flavored kales, Bolshoi provides early harvests of baby greens, or enjoy the more robust, substantial mature greens. Deeply serrated, fleshy leaves are silvery green with vibrant magenta veins and stems. The season’s first frosts bring out vibrant coloration.

Redbor Curly Kale

Wow, a completely magenta kale! This vigorous and cold-hardy edible landscape plant is both beautiful and tasty. Mild and crisp, this finely curled kale adds a flash of color to salads. Redbor grows 18-24 inches tall.

Lacinato Kale 

Lacinato, sometimes called dinosaur kale, is the most popular variety of kale. It is often used to make kale chips and is great in salads or cooked dishes. This variety is very prolific and one plant can give you kale all season long.

Nero Di Toscana Cabbage 

This loose-leafed cabbage dates back to the early 1800s at least. It has beautiful, heavily savoyed, deep black-green leaves that can be 24 inches long. Also known as Lacinato or Dinosaur Kale, the plant is 3’ tall with dark, meaty, puckered leaves. Striking ornamental leaves have good flavor harvested young and cooked simply in olive oil. Mature plant has a stronger flavor, which improves after a frost.This Italian heirloom is popular in Tuscany and central Italy for making fabulous soups and stews. One of the healthiest vegetables! It can have up to 3 times the recommended daily vitamin A, plus loads of minerals, calcium, and vitamin C, as well as lots of fiber and protein, truly a miraculous plant from historic Italy.

Scarlet Kale 

This stunning purple kale is one of the darkest kale varieties in the world. The hotter the weather gets, the deeper purple it becomes. Cold hardy and frost tolerant. The plant is packed with nutrients and antioxidants due to its purple color. Great in salads or juiced.

Kohlrabi

White Vienna Kohlrabi

Pale green above ground globes with crisp white flesh. Sweet and mild with a flavor reminiscent of turnips. Best harvested at 2½" diameter. Excellent raw or steamed.

Early Purple Vienna Kohlrabi 

The skin is purple and the flesh is white. Bulbs are crisp and very flavorful. Leaves are eaten like kale. An excellent choice for home gardens. It is a bit larger and more heat resistant than the White Vienna Kohlrabi.

Delicacy White  

Beautiful, smooth globes are a lovely, light green. They are quite uniform, and the flesh is tender and of high quality. These stay tender even as they mature. Begin harvest when bulbs reach tennis ball size. Crisp, delectable flesh is great on a veggie platter, or grated and incorporated into your favorite slaw.

Blaril Kohlrabi 

This colorful, eye-catching selection was bred for harvesting late summer to autumn. The bulbs have the most gorgeous blue color and they grow to enormous sizes: over two pounds! Even then, they stay sweet and tender without becoming pithy or woody. Will store until March.

Asian Greens

Merlot Chinese Cabbage 

Picturesque bicolored heads look just as beautiful in your garden as they do on your plate. The mosaic of deep lavender, green and white colored leaves are striking in kimchee, stir-fries, and salads. This Napa type grows to 10 inches and is the quintessential ingredient in Chinese and Korean Cuisine. A great fall crop as well.

Optika Chinese Cabbage

This compact, barrel-shaped Chinese Cabbage held the longest in the field and retained its flavor better than others we trialed. It was the first to begin heading, though its zesty, mustardy flavor didn’t develop until the heads were large and firm. Uniformity in size and growth was remarkable as was its ability to stand in the heat of summer. Well suited for succession planting. Disease Resistance-fusarium yellow and tip burn.

Early Nozaki Chinese Cabbage

Quick to produce barrel-shaped heads, and slower to bolt than other Chinese cabbage in our trials. Wide, flat, succulent midribs. Tender and pleasant in salads, stir-fries and ferments.

Ching-Chiang Pac Choi  

This early, dwarf pac choi is sturdier and stockier than most dwarf varieties. Ching-Chiang has smooth medium green leaves and thick petioles that have a wonderful mild flavor, are tender, and have very few strings. Ching-Chiang was bred to be tolerant of heat, rain, cold, and dampness, making it a great choice for early spring, late summer and fall planting.

Violetta Pac Choi 

30 days for baby greens, 50 days for heads. The striking appearance, crisp and sweet flavor, and high nutritional value of Violetta make it the perfect choice to use as a baby green or as a full-headed pac choi. The rich violet leaf tops contrast beautifully with green undersides and stems. A great source of vitamin A, calcium, and iron.

Pak Choi White Stem Cabbage  

The White Stem cabbage or Bok Choy is a great tasting cabbage that is enjoyed cooked or raw. Bok Choy is a Chinese white cabbage. Bok Choy is grown for its stalks which are used in different oriental dishes. Can be grown as a spring and/or fall crop. Two vegetables in 1- tasty spinach-like leaves and crunchy, sweet stems! Each plant bears 10-14 erect stalks, 8-10"L. Grows best in cool weather and can be grown as a spring or fall crop. The slight mustardy flavor of Pak Choy makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used.

Toy Choi Baby Pak Choi  

Toy Choi will grow quickly to its mature 5" height, although it can be enjoyed even earlier at just 2½" tall. Toy Choi has dark green leaves with luminescent white ribs that are both crunchy and sweet. A miniature Pak Choi, little Toy Choy Hybrid is the perfect single-serving vegetable, with smooth, dark green leaves and glistening crisp white stalks. Just the right size to set on your plate, this quick-maturing little wonder is a gourmet treat you can enjoy all season long. The flavor is mild, tender, and succulent. A treat that is also packed with nutrition, quick to finish, and compact enough to grow in containers as well as the vegetable garden!

Red Tatsoi  

Also known as Spinach Mustard or Spoon Mustard, these diminutive, spoon-shaped greens make a pretty, edible edging for the kitchen garden. The leaves form shiny rosettes, great for both baby leaves harvested in the cut-and-come-again’ method and mature harvest at 6" to 8" tall. Tatsoi grows fast, so you can sow successively from spring to fall. Even in hot weather, you can use the tender leaves, discarding the stems when they become woody. Tatsoi is a low-calorie source of Vitamin C, calcium, carotenoids, folate, potassium and phytochemicals for healthy teeth, bones and eyes! It’s lovely stir-fried.

Kailaan Chinese Broccoli 

 Chinese broccoli, also called Chinese kale or gai lan, is widely used in Asian cuisine. The florets can be substituted for regular broccoli in many recipes. The leaves and juicy stems have a more complex flavor, sweet yet slightly bitter. Chinese broccoli is easy to grow and will tolerate heat better than many broccoli and kale varieties, so the harvest period is longer; expect lots of side shoots after the first harvest. High in calcium, iron, and vitamins A and C. Very popular for stir-fry dishes; it can also be steamed or boiled. For a gourmet treat, lightly sauté the thinned seedlings!