We include wild amaranth in our braising mix for most of the summer, and it is available separately at the farmers markets and by special order. We are trying a number of red amaranth varieties this year.

We use arugula in salad mix when it's young and braising mix when it is older.
  • Rucola Coltivata: The essential salad addition that has a nutty, spicy, and slightly peppery taste.
  • Wasabi: Tasting notes include a slight bitterness, horseradish, and pepper aromatics

Beans, Bush
Snap beans are earlier than our favorite pole beans, so we harvest them just until the pole beans are ready.
  • Pisarecka Zlutoluske: Beans can be picked small or large, as the wonderful flavor and nice yellow color develop when the pods are young.
  • Provider: These beans are eaten fresh, steamed or pickled within their succulent pod.

Beans, Pole
Once a major crop in Oregon, pole beans have been replaced by bush beans which can be harvested mechanically. Oregonians of a certain age all have stories of making a little money by picking pole beans when they were children. The switch is our loss since pole beans have much more flavor than bush beans
  • Fortex: Dark green, firm-textured pods are completely string-less and delicious at all lengths, even after the seeds enlarge.
  • Golden Nectar: We have been searching for a yellow pole bean with outstanding flavor. This one is it. Yellow/wax bean yields lots of crunchy beans with excellent sweet and beany flavor.
  • Rattlesnake : Eat Rattlesnake Beans fresh or can/freeze for later use, also great dry in winter soups. Beans are light tan with brown specs, giving your dish a fun and unique look.

Beans, Romano
  • Goldmarie: A yellow Romano, by far the best we have grown or tasted. A yummy yellow Romano! High-yielding vines produce loads of golden yellow, tender flat pods. Excellent fresh and frozen.
  • Musica: The best green Romano. Excellent flavor, stays tender to quite a large size. The bright green pods are flat and about 7-8 inches long.

Beans, Shelling and Dry
Shelling beans are mature but not dry bean seeds. We usually cook them in a quarter inch of water with a little olive oil and a sprig of thyme or sage. Depending on their size and maturity, they can take 20 to 30 minutes to become tender. Cooked shell beans are a great salad ingredient or side dish. We grow a number of bush and pole shelling bean varieties, which ripen in succession. In any given week from September through the first frost in mid-October, we have several varieties to choose from; each variety lasts 2-3 weeks.
  • Frye's Golden Goose : The seed for this variety was given to me by a Gales Creek neighbor. It looks like the bush variety Brown Swedish, but it's a pole bean. No pretty colored markings like some other shelling beans, but excellent flavor.
  • O'Driscoll: A rounded egg shaped bean with beautiful gray/lavender color and deep purple speckles. The flavor is rich with a texture almost like new potatoes.
  • Volga German: In spite of its German and Russian name, this is like a borlotto. It's earlier than the others, so we can start the shelling bean season in August. A round borlotto/cranberry type. Good dry or as a fresh shelling bean that is early and cold tolerant.

We grow a variety of beets from dark red Bull's Blood to Touchstone Yellow and Golden Specialty, plus Chioggia, with its bullseye pattern. Beets are available from spring through early winter.
  • Beet Mix: A generous mix of Blusblood, Chiogga, Detroit Dark Red, and Touchstone beet starts to transplant and enjoy.
  • Bulls Blood: A delicious globe-shaped beet. Deep-burgundy leaves great for salads or micro greens. Especially sweet when cooked.
  • Chioggia: An Italian Heirloom beet with white and purple, pink to red, rings of alternating colors. They have a a sweet peppery flavor but are smooth with a mild taste. They are a beautiful addition to any salad.
  • Detroit Dark Red: An old fashioned classic with the best beet flavor. Uniform, 3" round roots store well and are excellent for fresh eating or canning.
  • Touchstone: Smooth golden roots with bright yellow flesh retain their color when cooked. Excellent, sweet flavor.

Thanks to the Organic Seed partnership, we have a hybrid variety which resists all the usual pests and produces lovely, fine tasting small to medium-sized heads of broccoli.
  • Diplomat: Very uniform, medium-large heads with small beads. Dark green and dense. Suitable for bunch or crown cut.
  • Purple Peacock: Note: Seed for this variety is not currently available. It is one of our favorites and we hope to have it back soon! This cross between Kale and Broccoli gives beautiful purple edible leaves and loose florets topped with beads of green.
  • Spigariello: This variety is technically a leaf broccoli but it is grown like broccoli raab. Sweet broccoli/kale flavor.

Brussels Sprouts
We have two kinds - green and red (like red cabbage). We don't sell them until after we have had a sharp freeze in the fall, because they just don't taste as good until frost has sweetened them. We sell them on the stalk, so they stay fresh and alive.
  • Churchill : Large medium-green sprouts are smooth, and flavorful that are excellent both fresh and frozen.
  • Hestia: These delectable sprouts are about an inch in diameter, with a bright green exterior frosted over with cool blue and wrapped around a densely-packed yellow interior. The flavor is astonishing: full, meaty, and very satisfying.
  • Red Bull: Sweet, nutty flavor especially after frost when the plants turn a deeper red. Sprouts stay red when cooked. Produces 1-2” sprouts in fall and winter.

  • Red Express: A tight, uniform cabbage with amazing color. This medium sized cabbage grows 2 - 4 pound heads that are great for slaw, stir-fry and salads.

  • Redventure: A range of red shades from burgundy to brilliant red and even blanched to golden pink, all with green foliage. From the breeding talents of Frank Morton who crossed the heirloom, Giant Red with Ventura.

The best summer green
  • Prismatic Rainbow Mix: Red, yellow, pink, and white stems, with green and red leaves produces great flavor and depth to a dish.

  • Green Frisee Endive: Very Finely cut curly leaves
  • "mistacanza": a mix of endive and escarole

Southern Greens with big flavor
  • Yellow Cabbage Collards: Milder and more tender than most collards, the yellow-tinted leaves form a loose head.

Tasty, little, unassuming green. Great in salad mixes.

  • Green Finger Persian Baby: Appetizing little Green Fingers are cute mini cucumbers that are smooth, thin-skinned, crispy, and ready to pick when just 3 to 5 inches long.
  • Little Leaf: These block-type fruits are a little smaller than we are used to; but, they serve a dual purpose, pickling along with fresh eating.
  • Lungo Verde Ortolani : Long, dark green cucumber that grows to 10" and has an excellent, crisp flavor.
  • Miniature White: White-skinned, black-spines, little pickling cukes. Delicious for fresh use as well; this strain has none of the bitterness that has unfortunately come to be associated with other white-fruited types.
  • Piccolo di Parigi: Green pickler 3-4 inches long. One of the first cucumbers to produce fruit and produces over a long season. Very nice taste, use fresh or for pickling.
  • True Lemon: Short and plump, resembles a lemon in size, shape, and color; mature fruits even have a faint lemony flavor. Used for pickling, slicing, and in salads
  • Vorgebirgstrauben: German pickler, a little different than the typical American pickler, these have a dimpled bumpy skin at pickling stage. Has a fresh flavor that is never bitter.

Edible Flowers
  • Bachelor Buttons : According to, the beautiful flower is usually a bright blue-purple, but can also be found in white, red, and pink. They are pretty to have in a garden, but they also have a peppery, clove-like flavor that works perfectly in fresh salads. It can be sweet to spicy.
  • Calendula: Calendula’s edible flowers and spicy leaves add zest to summer salads and will draw plenty of ooohs and ahhs when presented in a meal. Used in salves, lotions and balms, the daisy-like flower is more than a pretty face, where it’s anti-inflammatory and antibacterial properties are valued for soothing and restoring the skin.
  • Carpet of Snow Alyssum : The leaves and flowers of sweet alyssum have a pungent flavor, similar to kale. Try adding them to salads, cold soups or even omelettes.
  • Nasturtium: The fresh leaves and flowers have a peppery flavor similar to watercress. The flowers will add a spicy touch to salads and the green seeds can be chopped and used with parsley as a garnish or made into capers. Try them combined with cream cheese or butter in canapés, or in a cheese and tomato sandwich. Flowers can also be used to garnish steaks or casseroles.
  • Pansy: Flowers have a lettuce-like flavor and make a decorative addition to a green salad or to garnish a pate, or dessert. They can be crystallized and used to decorate cakes, cookies, or creamy desserts.
  • Squash Blossoms : All squash flowers have a slightly sweet nectar taste. These can be stuffed with cheeses and other fillings, battered and deep fried, or sauteed and added to pasta . Thinly sliced blossoms can be added to soups, omelets, scrambled eggs, or to add color to any salad.

  • Baluroi: This early hybrid eggplant produces long, deep purple fruits with a green calyx. A high yielding eggplant with great flavor.

Elephant Garlic
Elephant Garlic is not garlic at all; but, rather a leek with a mild garlic flavor. Mature elephant garlic is not good raw, it should only be cooked gently and never get brown. It's a fine addition to a beef or vegetable stew. The tender flower buds, and stems, of the elephant garlic are a fleeting delight in June. They have the texture of asparagus and can be prepared the same ways. In spring, we sell immature elephant garlic as elephant leeks.

These beans have been part of Middle-Eastern and Mediterranean diets for thousands of years. A pound yields only enough for two small side dishes, and those that need to be shelled and popped out of their inner skins are time consuming. It's all worth it.
  • Della Cascine: Bill McKay describes it as a favorite with Italian chefs who insist it to be more tender than other favas.

We like Italian fennel the best. We plan to have fennel available from June through frost this year.
  • Finale: Very large, uniform bulbs with slightly flattened shape. Finale stores well, keeping good quality and maintaining a crisp, juicy texture and pleasant flavor. Fennel’s mild licorice flavor matches perfectly with citrus. Try some thinly sliced fennel bulb tossed with orange segments, orange juice, and sultanas for a very refreshing summer salad. Fennel bulbs also impart a sweet anise flavor to soups and stews that pairs well with heavier flavors.

  • Apple, Liberty: Crisp red apple with a nice tart flavor. Ripe in September.
  • Melon, Delicious 51: Juicy, perfectly sweet flesh is dark orange with creamy texture and strong flavor
  • Melon, Divirgent : This melon has an irresistibly sweet flavor. Light netting gives this melon the look of a Galia, but the thick layer of succulent orange flesh is all cantaloupe.
  • Quince: Fragrant tree fruit that is shaped like a small, fat pear. It is very hard and somewhat astringent, so it is usually baked and used for apple-quince sauces, pies, and quince paste.

We have almost thirty kinds of hardneck and softneck garlic. In addition to fine mature garlic, we offer: - Garlic scallions - immature garlic which looks like spring onions but tastes like fresh garlic. Garlic scallions are available from May to mid-June. - Fresh garlic - only available from mid-June to early July - Garlic scapes - spearlike stems with pointed bundles of tiny garlic "seeds" - available from early June to mid-July. Our customers often ask us to describe the differences in the flavors of the garlic varieties. We will make a stab at it. However, the best way is to try two or three kinds at a time and come to your own conclusions.
  • Artichoke
  • Asian Tempest
  • Bangkok
  • Belarus
  • California Late
  • Croatia Makarska
  • Czech Kyjovice
  • Far East
  • German White
  • Gudani
  • Incheleum Red
  • Italian Late
  • Italian Purple
  • Italian Red
  • Kaleng
  • Killarney
  • Matechi
  • Mur-Akuc
  • Oregon Blue
  • Persian Star
  • Polish
  • Purple Stripe
  • Red Toch
  • Romanian Red
  • RoseWood
  • SilverSkin
  • Spanish Roja

Ground Cherry
Similar in growth habit to Tomatillos, but a different species. Small, very sweet yellow fruit in husks, with a flavor of citrus, pineapple and almonds. People get addicted to ground cherries. They are available from late July through frost.
  • Aunt Molly's
  • Hornings Farm

  • Basil: Our secret growing method produces intensely flavored basil. OK, here's the secret: we grow our basil outside, without extra fertilizer. Struggle and stress is the secret to the best flavor for basil and most other herbs. Bollosso Napoletano: This variety comes from Naples and is highly prized for its strong flavor. Giant rumpled 6 in. leaves are great for pesto or as lettuce leaves to make delicious mini-wraps. Genovese: The classic basil, best for pesto. We use Italian seed. Sweet Thai: Strong overtones of clove and cinnamon, used in many Asian cuisines
  • Basil, Bollosso Napoletano: This variety comes from Naples and is highly prized for its strong flavor. Giant rumpled 6 in. leaves are great for pesto or as lettuce leaves to make delicious mini-wraps.
  • Chives - Garlic and Onion: We have both garlic and onion chives. Both are nice additions to a salad, or makes a lovely garnish on many dishes. Garlic chives, also known as Chinese chives, are grown for their mildly garlic-flavored leaves and pretty white flowers. The leaves are flat, not hollow like those of onion chives. The flower buds are also edible and have a mild onion flavor.
  • Dill: We grow flavorful dill that is perfect for pickling. We sell the fresh stalks, the flower heads and the dried seeds.
  • Marjoram: Similar to Oregano, with more refined flavor. Used often in French cooking. A tender perennial which may survive light frost.
  • Sage: An essential culinary herb, which is also a beautiful perennial landscape plant.
  • Thyme: Another essential culinary herb. We have several varieties available as starts
  • Wild Fennel: This non-bulbing fennel is grown for the intensely flavored leaves, flowers, and seeds.

  • Baltic Red: Deep purple, finely curled leaves. Turns deep green when cooked.
  • Lacinato: Vigorous and flavorful, beautifully savoyed leaves are light and fresh.
  • Rainbow Lacinato: Wonderful color variety, vigorous and hardy. Deliciously crisp, sweet and savory.
  • Red Ursa: Leaves are sweet with a hint of a mustard flavor. This kale is a cross between a Red Russian and a Siberian kale, giving the leaves a unique ruffled edge. Like most kales, the flavors improve with light frost. Very productive and hardy.
  • Russian Hunger Gap : Red Russian Kale with jagged leaves. Very hardy. Last to bolt in spring.
  • White Russian: Very hardy and water tolerant. Dissected leaves are delicious and flavorful.

We sell most of our lettuce in salad mix, which is not babyish. It contains hand-sized leaves of up to twenty kinds of lettuce and similarly grown-up leaves of other tender seasonal greens. We like baby salad greens, but we like our salad mix more, because it has more flavor and a nice crunch to it. In early summer, we also sell heads of lettuce

A perennial herb with a celery flavor
  • Lovage

Similar to Oregano, with more refined flavor. Used often in French cooking.

Four varieties of mint, all of which are delicious.

Wonderful Japanese salad green. Light, crisp and refreshing leaves with a subtle mustard flavor.

Mustard is must have for both braising mix and salads. All of our varieties carry a delicious spice.
  • Green Wave: Curled frilly edges. Great flavor with a kick.
  • Ruby Streaks: A very serrated, small, open leaf with a beautiful dark maroon color and a crisp spice.

Onions, Early
We have a variety of onions, ranging from sweet to savory and everything in between. We sell both fresh and dried onions and choose our varieties based on flavor.
  • Bianco di Maggio: Planted in September, they over-winter and are harvested in June and July as sensational fresh cippolini.
  • Brown Multiplier: a little later than Catawissa, more robust flavor. In the early part of their season, they are like fat scallions. At the end, they are more like little round mature onions.
  • Catawissa Top-setting: Heirloom topsetting and multiplying red onion, harvested as a spring onion.

Robust flavor perfect for cooking. Later in the season our oregano has beautiful purple flower heads which can be used for cooking or decoration
  • Greek Oregano: Slightly more Refined
  • Italian Oregano: Definitely more robust

Peppers, Hot
We grow a number of varieties, all of which have undergone a rigorous taste test by all of us here at the farm. In addition to the varieties listed below, we are working on some pepper breeding projects. We are selecting out the best offspring from a spontaneous cross of Black Hungarian and Orange Thai, and we are trying to reproduce a pepper which showed up in the jalapeno bed: a little cream colored beauty with violet streaks, held upright on the plants.
  • Aci Sivri: A centuries old Turkish heirloom, moderately hot
  • Anaheim: Traditional Chile Relleno papper
  • Basque Espelette: New in 2012. An iconic pepper of the French Basque region, A tall productive plant with moderately hot peppers which are also sweet, aromatic, and slightly smoky in flavor.
  • Beaver Dam: Beaver Dam: Shaped like a hefty bull's horn pepper, with rich flavor. Not as hot as a jalapeno. Great for spaghetti sauce or roasting. The grower (in Beaver Dam, Wisconsin) who preserved this variety says it's good on bologna and cheese sandwiches. You have to understand that bologna in Wisconsin comes in a ring, tastes great, and has no relationship to that stuff in the blister package at the grocery store.
  • Black Hungarian: Beautiful plants with dark foliage ad pale lavender flowers produce the finest tasting gleaming black hot peppers, which ripen to a brick red color. At that stage, they are sweet as well as hot.
  • Boldog: A delicious dark red spicy paprika
  • Bulgarian Carrot: Thick orange skin, beautiful on the bush but better in soups or other softening cooking methods. toward the top of the heat range.
  • Chilaca: Wrinkly dark green peppers finally ripen to chocolate brown. These are great dried and ground for chili powder.
  • Fish: African American heirloom pepper. The secret ingredient used around Chesapeake Bay for crab feasts and spiced shrimp.
  • Hot Lemon: An Ecuadorian pepper, small and neon yellow with a great spice, and subtle sweetness and citrus undertones.
  • Hungarian Hot Wax: A few notches down from jalapenos, these peppers are a lovely yellow-green variety that add heat and color to your life.
  • Jalapeno: You know what a jalapeno is like. Ours are pretty hot.
  • Leutschauer: A Hungarian paprika pepper. New to us this year. Medium hot, good for drying
  • Maya Habanero: It's orange, not red, but at least two weeks earlier than the other habaneros we have tried. And plenty hot . . . although perhaps not "twice as hot."
  • Mirasol: Traditional Mexican and New Mexican chili, ripens from green to translucent red, held upright on the plant. Heat around the same level as jalapenos.
  • Orange Thai: Inch long, hotter than Red Rocket, fine flavor. We sell them dried in hanging garlands and in small packages.
  • Padron: Early on they are sweet with nice texture but they become quite hot when they mature.
  • Piccante Cayenna: Bright red, long pepper. Classic cayenne flavor.
  • Purple Cayenne: A Cayenne with lovely dark foliage, purple until very ripe, when it turns a darker red than regular cayennes. New in 2011
  • Serrano: Great for salsa, this pepper is hotter than a jalapeno with thicker flesh. No need to remove the seeds.
  • Shishito: This pepper is great pickled or roasted. They have a tiny bit of heat and are good for people trying to build up a tolerance for hot peppers.
  • Translvanian: An oddly shaped light green pepper with "wings". Very sweet and fruity on the outside, it gets hotter and hotter toward the middle. Wonderful for pickling.
  • Wenk's Yellow Hot: A New Mexico Pepper. Great yellow color that makes a nice addition in the pickling jar. One step down from Jalapenos.
  • Zavory: Has the flavor of Habanero, but more moderate heat.

Peppers, Sweet
  • Alma Paprika: Creamy colored and sweet with a hint of spice. It turns orange when fully ripe.
  • Bull Nose Green Bell: Early, Productive, fine flavor.
  • Diamond: A yellow sweet pepper
  • Dulce Roja Paprika: Another traditional sweet Hungarian pepper
  • Gatherer's Gold: A Yellow Sweet Italian from Wild Garden Seed
  • Gypsy: An elongated light green pepper, our earliest sweet pepper.
  • Jimmy Nardello: The whole name is Jimmy Nardello Italian Sweet Frying Pepper. It is a gorgeous bright red, a wrinkled horn shape, and the sweetest pepper we grow.
  • Joeline's Red Italian
  • Napoleon Sweet: Elongated, relatively thin-flesh bell pepper.
  • Papri: Sweet, dark red drying pepper. Traditionally used for paprika
  • Red Marconi: Small, bright red, very sweet. A good variety for container growing.
  • Turino: Dark red rich-flavored elongated pepper.

We grow several varieties of pumpkins, including edibles, minis and carving types.
  • Howden: Great, classic pumpkin that is good for carving.
  • Howden Biggie: Standard for Pumpkins over 30 pounds. Usually upright rather than round or stout.
  • Knucklehead: A great Halloween carving Pumpkin covered with large warts.
  • Rouge vif d'Etempes: This Heirloom variety is both delicious and beautiful. Also known as Cinderella, our Pumpkins are a dark orange-red with deep ridges.
  • Three in one mini: An assortment of darling little decorative pumpkins. Everybody needs at least three on there table in the fall.

We have a mix of sweet and spicy radishes. Purples, Reds, Pinks, Black and White. Great for braising greens too.
  • Blauer Herbst und Winter: Large royal purple radish, sometimes larger than carrots, originally from Germany. Mild and delicious.
  • D'Avignon: A traditional variety from the South of France, they are long and red, with white rounded ends. Very fresh with a little spice.
  • French Breakfast: An heirloom variety that is long and skinny, with a red top and white bottom. Has a classic spicy sweetness and juicy crunch.
  • Ostergruss: A long purple-pink radish originally from Germany. Crisp, sweet and peppery flavored, they resemble rose colored carrots more than a radish.
  • Plum Purple: Meduim sized, perfectly round, sweet purple radish, with a hint of spice.
  • Round Black Winter: A German variety, traditionally grown in the fall and winter. Grows as a dense dark black globe, with mild sweet white flesh.
  • Topsi: Your perfect standard radish, with bright red, round roots and bushy dark green, leafy tops. Great flavor too.
  • Valentine's day: A festive mix of colorful radishes, with purple, red, pink and snow white round roots. All of which are crunchy and sweet.


We took extra care of our Rosemary this winter to ensure that it would thrive in the spring and summer. A very flavorful herb, one we use in almost everything. Lends itself nicely to meat dishes.

An essential culinary herb, which is also a beautiful perennial landscape plant.

Earthy, grounded herb that can be paired with thyme for flavoring a variety of dishes- especially beans.

Shallots are a subspecies of the common onion, but what a difference. The flavor is refined, delicate, and distinctive.
  • Ambition: Larger than French shallots but with a similar delicate flavor.
  • Dutch Yellow: Large shallots with a more pungent flavor than the others.
  • French Shallots: Small shallots with a dark reddish brown skin. The most delicate flavor of any shallot we grow.
  • "Gales Meadow": A large shallot with fine flavor. We don't know the variety. We got the original bulbs at a grocery store and have been re-growing it since about 2004.

Garden Sorrel with a sharp flavor. We like it in soup, with fish, and in salads.
  • Garden Sorrel
  • German Sorrel: Vigorous, succulent leaves

Squash, Summer
  • Costata Romanesco: By far the best zucchini. More flavor than dark green varieties, not astringent, denser than other zucchini. It is light speckled green with lengthwise ridges, so it makes pretty slices.
  • Yellow Crookneck: An old-fashioned favorite. We like it sauteed in butter with a little onion.
  • Yelow and White Scallopini: These are shaped like flying saucers. Small ones can be cut crosswise and grilled; larger ones can be stuffed and baked.

Squash, Winter
  • Boston Marrow: A large, bright orange squash, easier to cut into than most, wonderful flavor.
  • Carnival: Bright orange, green, and white acorn squash, the favorite small squash
  • Delicata: Another old Oregon favorite, small torpedo shape with dark green and tan stripes
  • Marina di Chiogga: Heirloom from the region of Venice. A squat dark green pumpkin shape with a rough furrowed surface. Dry flesh, good for ravioli.
  • Oregon Homestead Sweet Meat: An Oregon classic, big light blue-green pumpkin shape, very sweet. A favorite of many customers
  • Pennsylvania Dutch Crookneck: Colored like a butternut with a long curved neck and sweet dark orange flesh. Great for pies.
  • Sweet Reba: The best acorn or Danish squash
  • Uncle David: Uncle David's Dakota Dessert Squash. Sweet enough to make a pie without adding sugar. But not just sweet. It has an intense complex true squash flavor.

Bright yellow and gold flowers make beautiful decorations. Seeds can be dried and shelled for a nutritious snack.

A woody, hearty little herb. Goes with with almost everything from vegetable dishes to flavorful meats.
  • Thyme de Provence

  • Plaza Latina Giant: Twice as big as ordinary tomatillos, and not as juicy, so it makes nice thick salsa.
  • Purple: An heirloom variety, sweeter and more complex flavor than ordinary tomatillos.

Tomato, Big Heirloom
  • Black Krim: A Russian heirloom from the Isle of Krim on the Black Sea. Deep dark red, medium to large sized fruit with a full-bodied, smokey flavor.
  • Black Pear: Replaces Japanese Black Trifele. A luscious dark tomato the size and shape of a pear, ripens more evenly than JBT.
  • Brandywine, Suddoth: Large pink beef-steak type, rich, intense tomato flavor.
  • Cherokee Purple: Unique dusky rose color, flavor rivals Brandywine.
  • Cuore di Bue: "Ox Heart" tomato. Seed from northern Italy
  • Nostrano: A perfect round red tomato. Seeds came from a tomato purchased at a farmers market in Turino.
  • Paul Robeson: A Russian Heirloom named in admiration for the artist and activist. A large, deep red, intensly flavorful and juicy tomato.
  • Prudens Purple: One of those ugly, odd-shaped heirlooms with amazing flavor. This is the earliest of the big purple heirlooms.
  • Rosalie's Early Orange: Early irregular heart-shaped orange fruit. Sweet, juicy, well-balanced flavor.

Tomato, Cherry
  • Be My Baby: A new open-pollinated variety similar to Sweet Baby Girl.
  • Bi-Color: Yellow and red stripes, 1-2", superb taste like "Big Rainbow."
  • Black Cherry: It is not a plum, but a perfectly round cherry with classic black tomato flavor, sweet yet rich and complex. Fruit picks clean from the stem and is produced in abundance on vigorous, tall plants.
  • Brown Berry: Warm reddish brown color and great taste, like all dark tomatoes. Heirloom.
  • Chocolate Pear: A dark tomato the same size and shape as Yellow pear and red fig.
  • Galina: A Siberian heirloom. We have been saving and replanting this seed (originally from a seed exchange at an Oregon Tilth meeting) for five years. Productive, sweet, sunshine yellow fruit. This plant keeps going well into fall and can even stand a light frost.
  • Gobstopper: Early yellow cherry with green interior, fruity and sweet.
  • Green Doctors: A tasty green cherry tomato. A spontaneous mutation of the variety Dr. Carolyn that occurred in the garden of Amy Goldman of New York. Named Green Doctors for both Carolyn and Amy and it's also the name of a well known trout fly.
  • Green Pear: A yellow-green tomato the same size and shape as Yellow pear and red fig.
  • Ivory Pear: A white tomato the same size and shape as Yellow pear and red fig. A great addition to a new mix of colorful pear-shaped tomatoes.
  • Pearly Pink: Crisp, incredibly flavorful cherry tomatoes that are bright pink and perfect for snacking. The vines produce very well.
  • Pomodoro Dattero: "Date Tomato." We got this seed from tomatoes we bought at a farmers market in Padua, Italy in 2004. Although it was January, the tomatoes were delicious. The plants can be pulled right before frost and hung in a sheltered place and the tomatoes will continue to ripen. We have been saving and regrowing the seed since then. A vigorous plant with abundant bright red fruit. The Italians think they are shaped like dates, but if you want to call this a grape tomato, it's ok with us.
  • Purple Cherry: Another gift seed from a Tilth meeting. This is the most rambunctious plant, which is why a little pruning and sucker pinching is recommended. The fruit is a dusky pink, a little larger than most cherry tomatoes. It has an excellent true tomato taste. It makes a great fresh sauce - no need to peel, just put them in a food processor. The foliage has a distinctive, pleasant aroma.
  • Red Fig: Red pear shaped tomato. Used as a substitute for figs years ago by gardeners who would pack away crates of dried tomatoes for winter use
  • Snowberry: The only white-fleshed Cherry Tomato I know of, Snowberry offers an exciting new look for the plate. These 1-inch fruits are creamy yellow on the outside, pure white within, and boast a full-bodied, sweet Tomato tang that everyone in the family will love.
  • Sungold: Everyone's favorite - intensely flavored bright, golden orange color. Hybrid. From John Scheeper's blog: "Coveted Sungold was an amazing breakthrough by a Japanese breeder in the early 1990s. There still isn't a variety that comes close to its flavor, beauty and long-lasting production. This exquisite gem ripens from green to dark gold, but isn't fully mature until it becomes pale apricot-orange. Watch carefully for the subtle color change, then savor the intensified taste: uniquely rich and sugary, with a hint of tropical fruitiness."
  • Yellow Pear: We chose it because it beat out 25 other strains of yellow pear in a taste testing at Seed Savers. "Endless supply of 1 1/2" pear tomatoes with great taste."

Tomato, container varieties
Many of our customers need to grow their gardens in pots, so we have tested a number of determinate varieties and added a few good ones to the line-up
  • Bloody Butcher: Rich deep red inside and out. Medium sized fruits. Strong full-bodied tomato flavor. Moderately high yielding, early ripening.
  • Dwarf Champion: Good for slicing. Tangy, mild, sweet overtones. Medium fruit. one of two best yielding of the container varieties.
  • Heartland: Compact 30" plants produce delicious 8 oz. tomatoes until frost. The other best yielding variety.
  • Livingston's Dwarf Stone: Larger than Dwarf Champion, round red tomatoes are borne profusely on plants with skimpy foliage.
  • Nebraska Wedding: Small golden slicer, moderately early
  • New Big Dwarf: Bred in 1919 by S. M. Isbell & Co. bred this variety by selecting crosses from crosses of 'Ponderosa' with 'Dwarf Champion'. Lots of large 1-lb. deep pink fruits on 2' bushy plants. Perfect for patio gardening in pots. Very flavorful.
  • Polish Dwarf: 1-4 oz red fruit, early and productive, keeps producing throughout the season.
  • Sophie's Choice: Extra early, flavorful fruit with an orange-red exterior and deep red flesh. Small plants. Can stand cooler weather.
  • Tiny Tim: A heavy yielder with clusters of fine flavored, red fruit that are about ½ inch in diameter. When grown in pots, this variety only grows ten to twelve inches tall and 14 inches across.

Tomato, Paste
  • Black Plum: The size and shape of ordinary Roma tomatoes, but very dark in color and with a fantastic rich flavor.
  • Italian Heart: A Gales Meadow Farm exclusive in our area. The seeds come from an Italian family who settled in the Shenandoah Valley. Pink, good size, pointy blossom end, true Italian flavor.
  • Polish Linguisa: The best red paste tomato, large fruit with great flavor. Heirloom.
  • San Marzano: For canning, paste, and a killer spaghetti sauce, it's hard to beat 'San Marzano', a sought-after heirloom from the Campania region of southern Italy.
  • Striped Roman: Long and pointed, red with orange stripes, meaty substance, and great flavor. Good for sauces or slicing.
  • Yellow Icicle: Light, creamy-yellow, almost white fruit have superb taste and texture. The taste is complex, with a spicy, sweet, and very fruity flavor.

Tomato, small
Large Cherries to medium-sized slicing tomatoes
  • Aunt Ruby's German Green Cherry Tomato: Unique green large cherry tomato that was selected from "Aunt Ruby's German Green". The 1-2 oz. fruit are shaped like little beefsteak tomatoes and have the full-sized tomato flavor.
  • "Big Baby": Our own selection from "Be My Baby," the delicious red cherry from Fedco Seeds. "Big Baby" is a three-bit cherry with the same fine flavor as the smaller one.
  • Early Girl: An Oregon classic. Easy to grow, fairly early, very productive. There are those who think that the taste is inferior, but I think they must be growing them in poor soil or picking them unripe. It's a good tasting tomato.
  • Garden Peach: A medium sized yellow. A great color and flavor combination with Green Zebra and Early Girl or Stupice.
  • Green Zebra: Medium -sized, light green with bright yellow stripes when ripe. This tomato won over seven others in a tomato tasting at Gales Meadow Farm in 2006.
  • Moskvich: An heirloom variety said to have originated in Eastern Siberia. The indeterminate vines produce flavorful, four to six ounce, deep red, smooth, globe-shaped fruits. Tolerant of cooler temperatures and starts producing early.
  • Stupice: Stoo-PEECH-ka. Compact plants with potato leaf foliage loaded with clusters of 2? fruits. Quite early, great flavor. Heavy yields all season.The best extra-early tomato in our lineup; this year we are trying Moskvich and Siberia for comparison.
  • Tiger Tom: One of the first to ripen, 6 oz. fruits with yellow-orange stripes on red skin. Sharp, sweet flavor.
  • Violet Jasper: They have pretty violet-purple fruit with iridescent green streaks. Fruit weigh 1-3 ounces, are smooth and have good tasting, dark purplish-red flesh. Very high yield.
  • Wapsipinicon Peach: Heavy producer of 2" peach-shaped fuzzy yellow fruits. Sweet excellent flavor. Named after the Wapsipinicon River in northeast Iowa. Winner of Seed Saver's 2006 Heirloom Tomato Tasting. Indeterminate, 80 days from transplant.

  • Golden Ball: A round, deep yellow variety. Juicy, sweet and an excellent keeper.
  • Long White and Red: 4" or so long turnip, red on top, white on tip. Good taste. Nice for slicing.
  • Mixed Turnips: A combination of our turnip varieties sold as starts at markets.
  • Petrowski: A nice yellow turnip with sweet, flat roots that mature quickly.
  • Rapa di Milano: The most popular turnip in Italy. Flat, red/purple top above soil line, white bottoms. Nice tops. Excellent taste and texture. Very sweet taste. Grow year round.
  • Scarlet Ohno: A delicious turnip with equally delicious greens with beautiful red stem.