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Fruiting Plants
Brandywine Beefsteak Tomato FALL ONLY Brandywine, which dates back to 1885, is the heirloom tomato standard. One taste and youll be enchanted by its superb flavor and luscious shade of red-pink. They have an incredible fine, sweet flavor that are perfect for slicing.
Sungold Cherry Tomato SPRING AND PARTIAL SUMMER Our signature cherry tomato. The best flavored small tomato packed full of sweetness with lower acidity.
Galahad Tomato SPRING ONLY Galahad beats industry comparisons with its fantastic flavor and impressive disease resistance profile. A high-yielding, great tasting tomato that is great in salads, soups, and sauces! Has an array of nutrients and antioxidants including the especially potent lycopene.
Red Cherry – Super-sweet FALL ONLY Long, branched clusters of deliciously sweet fruits high in vitamin C. Enjoy eating them right off the vine.
San Marzano Roma Tomato SPRING ONLY San Marzano tomatoes have a beautiful vibrant color, and are considered one of the best paste tomatoes of all time. With old-world look and taste, they peel easily and cook down quickly.
Yolo Wonder Pepper FALL ONLY This sweet pepper is great for small garden spaces and warm weather. These plants produce an abundance of sweet and crunchy, emerald colored thick walled bell peppers that mature to a beautiful scarlet red. Yolo wonder peppers typically grow between 4 to 5 inches in length.
Orange Picnic Pepper SPRING AND SUMMER These peppers grow to 3-5 inches, and have a sweet flavor. They mature to a warm orange color. Characterized by thick walls, lovely flavor, and prolific production.
Marconi Red Roasting Pepper SPRING AND PARTIAL SUMMER These HUGE, sweet red fruits grow to 12 inches long. They are an Italian variety that are delicious eaten fresh or fried, but are made for roasting. After roasting, you can jar them with olive oil and herbs for a delicious treat served hot or cold.
Broccoli Imperial FALL AND WINTER These large tasty heads of broccoli are a great source of calcium and vitamin K. Imperial Broccoli is great for mild winters and have a long shelf life after harvesting. The dark green heads are best harvested before the flower buds start to open, and once the head has produced the leaves are also tasty and edible!
Broccoli Di Ciccio FALL AND WINTER Di Ciccio Broccoli is similar to broccolini in that it produces a main head along with other smaller side shoots. Di Ciccio Broccoli is best harvested when the main head is less than 4 inches across which allows for a greater number of smaller heads and side shoots.
White Corona Cauliflower FALL AND WINTER This Cauliflower variety is fast-producing and delicious. Blanching, the tying of leaves over the head of the plant, is also recommended to protect the edible portion from heat and direct sun.
Jalafuego Pepper SPRING AND PARTIAL SUMMER Jalafuego peppers are considered to be more productive, flavorful, and hotter than other Jalapeño peppers, but still not too hot. The perfect addition to salsa or as a stuffed pepper dish.
Leafy Plants
Cabbage Integro FALL AND WINTER A medium sized cabbage with a unique deep red and purple colored head. These cabbage have great flavor and hardy leaves similar to the Famosa cabbage.
Cabbage Famosa FALL AND WINTER This Cabbage is a beautiful bright green color and is best in cooked dishes. The leaves are very durable with a mild flavor.
Georgia Southern Collards FALL AND WINTER Resistant to cold and warm weather, this variety does well in warm winters. Typically has a great yield with very flavorful harvests. These greens are a great source of vitamin K for bone health!
Baby Bok Choy FALL AND WINTER If you love stir-fry, or just tasty vegetables, these easy-to-grow greens are a must! This popular bok choi matures early and has thick, dark-green leaves and light-green petioles. Characterized by tender leaves and excellent flavor! Great source of folate, vitamin C, vitamin E, and beta-carotene.
Tango Celery FALL AND WINTER This variety can withstand heat and moisture stress and is considered to be the tastier celery options. Both the stalk and leaves can be a tasty addition to a variety of dishes.
Romaine, Green FALL AND WINTER This variety has long, broad, upright leaves that hold themselves bunched together as they mature. Although romaine varieties are well known for the hearts at the center of the heads, the outer leaves can also be used in salads, as a tortilla substitute for wraps, and are delicious grilled. Romaine lettuce is crisp and juicy, with a sweetness unmatched by other lettuce types.
Tom Thumb Lettuce FALL AND WINTER Tom Thumb lettuce plants are a unique variety of mini butterhead lettuce. These plants produce crisp buttery leaves which form a loose, bright green head. They are crisp and relatively small, ranging from 4 to 5 inches in width.
Okiyama Lettuce FALL AND WINTER This early maturing butterhead lettuce is a Japanese variety known for its delicate flavor and resistance to heat. Deep green leaves form small heads. Good source of calcium and Iron.
Benefine Frisee FALL AND WINTER A lettuce variety with a mild flavor that is the perfect addition to any salad. The flavor can be described as nutty and peppery. These exquisite heads of deeply cut leaves with self-blanching, creamy hearts. Plants grow in gorgeous, thin heads that are highly uniform and self-blanching in the heart to reveal tender, sweet leaves.
Spinach Bloomsdale FALL AND WINTER Traditional spinach. Very cold-hardy, so we will be able to begin seeding end of October. Dark green leaves with heavily curled texture. Performs well in winter.
Sissoo Spinach FALL AND WINTER This tropical leaf vegetable produces beautiful crunchy and flavorful leaves. This variety is very low maintenance and is very hardy. Substitute any recipe that calls for spinach with this variety! The plant also grows similarly to basil and resembles the leaves.
Kalefetti Mix Microgreens FALL AND WINTER A new way for kale-lovers to get a daily dose! Includes a variety of leaf types and textures in various shades and colors: bright green, dark green, and purple with green, pink, and purple stems. Mild kale flavor. Microgreens are often called a superfood becuase they provide you with a variety of vitamins, minerals, antioxidants, and fiber.
Fusion Romaine Lettuce SPRING AND PARTIAL SUMMER Fusion lettuce is a deep green color that is fast producing and delicious. The taste and texture is similar to romaine. Fusion lettuce is more pest resistant making it ideal for growing in Florida.
Broccoli Microgreens FALL AND WINTER Broccoli microgreens are one of the most popular microgreens as they are easy to grow. Broccoli microgreens have lots of nutritional value and they are less bitter in taste than their mature counterparts. Its crunchy texture and unique flavor add freshness to your food.
Arugula Astro SPRING AND SUMMER Slightly milder, nutty, peppery flavor. Can be harvested young for more tender leaves, or later for larger, deeply lobed greens. The flowers are an edible sweet spicy addition to salads and plates.
Swiss Chard SPRING AND SUMMER The beautiful mix of red, yellow, orange, pink and white stems have dark green, multi-colored veined savoy leaves which will add depth and texture to your greens mix. This variety can be enjoyed fresh or cooked. Prepare over low heat in a tall pan, with oil, sesame seeds until it wilts. Add soy sauce and a little honey..
Legumes Sugar Snap Peas FALL AND WINTER This sugar snap has large, stringless, crisp edible pods. Its short, bushy vines do not need support, and it produces about 10 days earlier than other snap peas. Delicious pods are a joy sautéed, fresh or steamed. Loaded with antioxidants, vitamin C, vitamin K and potassium. Eat them right off the plants!
Root Crops
Cosmic Purple, our ‘Signature’ Carrots FALL AND WINTER These tapered roots steal the show in salads with their extraordinary color combination and sweet flavor with a bit of spice! Tremendous gourmet appeal.
YaYa Carrot FALL AND WINTER A very sweet, crisp Nantes carrot that raises the bar on flavor and quality. Yaya has 6 inch, bright orange, cylindrical roots.
Boro Beets FALL AND WINTER These beets have big healthy tops, smoothe skin, excelent taste and an early harvest. Their superb flavor and the ability to stay tender support a wide range of uses.
Boldor Golden Beets FALL AND WINTER This Striking golden-fleshed beet has smooth, golden roots with bright yellow flesh and retain their color when cooked. Excellent, extra sweet flavor is delicious when juiced, shredded or roasted, and add the young, tender leaves to your favorite salad! Contains good amounts of fiber, iron, potassium, and folic acid.
Hakurei Turnip FALL AND WINTER Eaten raw, the flavor is sweet and fruity, and the texture is crisp and tender. The tops are delicious raw or lightly cooked. Both the turnip and its leafy greens are tasty and nutritious because they're high in fiber and potassium.
Watermelon Radish FALL AND WINTER Creamy white exteriors open up to bright striations of pink and magenta toward the center- hence their name! Crisp and mild flesh offers a sweet, slightly peppery taste. These radishes are rich in phosphorus, potassium, magnesium, calcium, vitamin A and vitamin C.
French Breakfast Radish FALL AND WINTER A very old fashioned radish imported from France, French Breakfast is an elongated red-skinned heirloom radish with a white splash at the root end. It is typically slightly milder than other summer varieties. Firm and crisp, French Breakfast is ideal for dips and salads. Contains Vitamin C, calcium, magnesium, folate, and potassium. Also great for digestion!
Scallions- Green parade FALL AND WINTER Forget those limp, overpriced green onions at the supermarket! High yields and yummy dark green tops make Parade a favorite. This green onion is a very heavy-yielding, attractive, super-healthy green onion, with a crisp bite you'll find yourself craving!
Chives FALL AND WINTER Medium to full-size leaves excellent for dressing up soups or as a garnish. Quick growing and a good choice for those who prefer a heavy chive. Great for freezing and drying.
Onions – Yellow FALL AND WINTER Exceptionally sweet, mild onion made famous in Vidalia, Georgia, and Maui, Hawaii. Good for rings, baking, salads and sauces, and it stores well too.
Shallots FALL AND WINTER Big 1 x 3″ bulbs are savory and power packed. Indispensable to Béarnaise sauce, electrifies a zesty vinaigrette, or, when sautéed or roasted, tantalizes with caramelized sweetness.
Red Scallion SPRING AND SUMMER Red scallions are immature onions that have long green, hollow stalks and are entirely edible. These scallions come in bunches and have long green thin leaves. The mild flavor makes it a great addition to a variety of dishes.
Yukon Gold Potato FALL AND WINTER A goldmine of yellow-skinned, yellow-fleshed potatoes that are perfect for browning, baking, or your favorite recipe.
Fingerling Potato FALL AND WINTER Long, finger-like shapes, much smaller than regular potatoes. Productive and easy to use in gourmet dishes. Flavorful roasted, baked, broiled, grilled, boiled and used in salads, purees, soups and sauces.
Herbs & Flowers
Spearmint SPRING & SUMMER Easy to grow. Highly aromatic, Spearmint is a common flavoring agent in everything from teas to toothpaste. Spearmint is high in antioxidants and has been known to improve digestion, stress, and improve memory.
Rutgers Sweet Basil FALL AND PARTIAL WINTER Italian sweet basil, resistant to downy mildew. Large, vigorous plant produces a higher yield of usable, deliciously aromatic leaves.
Lemon Basil FALL AND PARTIAL WINTER A delicious, fragrant, basil plant! Combine the flavors of lemon and basil. Excellent for use fresh in salads.
Holy basil FALL AND WINTER Unlike sweet basil, holy basil is more commonly known for its healing purposes. Holy basil tends to be spicier with more of a peppery flavor compared to other basil varieties. It has been used to treat headaches, nausea, and stress. Holy basil can be made into an essential oil, used in teas, or used for cooking!
Parsley – Flat FALL AND WINTER Our Italian Parsley Plants are a huge variety called Giant Italian, full of flavor.
Parsley – Curly FALL AND WINTER Dark green, medium-fine curled leaves can be used as a garnish or a salad or entree ingredient.
Calypso Cilantro FALL AND PARTIAL WINTER This variety does well in warm winters and is very prolific and fragrant. A great way to add flavor to any style dish.
Culantro FALL AND PARTIAL WINTER This herb native to tropical areas and has a similar flavor to cilantro but a very different appearance. Culantro resembles lettuce and can be added to dishes during the cooking process rather than after. Much like lettuce, Culantro grows out of a single stock and may grow up to a foot in height.
Greek Oregano FALL AND WINTER Fresh or dried oregano will add that extra “bam” to all your Italian, Spanish and Mexican dishes. Use oregano leaves dried or fresh in salad, chili, tomato sauce, meats, and pizza.
