Cook’s Garden Favorite. Brown Russian looks like it came from another planet and the taste is out of this world. Brown-skinned 6-8 fruits with clear white flesh impart crisp mellow flavor sparked with sugary high notes and not a whit
An heirloom from Holland this non-staining beet is a standout because of its completely white roots and its delicious sweet mild taste. Beets are ideal for boiling roasting or pickling; they also freeze well. You can pick these even when
Old Mexico is a selection of Mexican zinnia (Zinnia haageana) a compact and disease resistant type of zinnia with amazing multi-colored double and semi-double flowers. It’s good for cutting and planting in the middle or front of flower beds. More
With a delicious history extending back to the 1880s this traditional French heirloom variety has larger rounder leaves-with none of the cupping of other corn salad varieties. Compact plants are quite cold-tolerant and will overwinter in most areas.
This medium-sized very dark maroon beefsteak with wonderfully rich flavor originated in Crimea a peninsula in the Black Sea with perfect “tomato summers”. Extremely tasty. Certified Organic Seed.
Over the past 20-30 years gaggles of gardeners have been growing selecting saving and exchanging seeds of the revered Brandywine variety giving rise to several new and noteworthy strains. The large indeterminate potato leaf vines produce deep-red fruits weighing up
This choice variety boasts an attractive well-mannered and compact bush habit. Harvest by simply pulling out the highly productive bush and hanging it up to dry. Dark-red kidney beans perform marvels in Creole dishes chili bean salads curries and dips.
Sugarloaf is a romaine-type lettuce heirloom that’s ever-popular in Italy and France. Large and firm the tightly wrapped heads weighing 2-4 lb. have pretty light-green leaves. There’s a nutty undertone to the flavor along with a escarole’s signature tangy bitterness:
The most frequently used variety in Italian cooking Torpedo is beloved for its sweet mild and tender roots. This elongated torpedo-shaped onion has light rosy-red skin. The bulbs grow to about 4 to 6″ long. This onion is best suited
This heirloom’s lovely French name translates prettily enough as “embroidered with warts from Eysines that being a small town in southwest France. This pumpkin’s random peanut” warts bedeck the flesh-colored outer skin. A unique decorative piece to be sure but
Easy to see and so very easy to pick the gorgeous beans turn green after cooking. Beautiful in a basket and tasty on the plate.
Hailing from the Italian fishing village of Chiogga this heirloom radicchio forms large firm round heads of lovely variegated leaves in pure white and rosy red. This rarely encountered variety imparts radicchio’s signature sparky bittersweet flavor.
This pepper has the same distinctive taste as habanero and it’s hotter. Productive 30″ plants and 1 1/2″ x 1″ fruits. Days to maturity are from time plants are set in garden. For transplants add 8-10 weeks. Space plants 18-24″
An heirloom variety with legions of fans in Italy and England who are mad for its beautiful deep-purple sprouts and high nutritional content. Introduced to the U.S. in the second half of the 19th century this long-season variety is also
Cook’s Garden Favorite. Tender is the bean. Exotic crisp and tasty red-podded beans will grow up to 24 long but are their tender best selves at 12 long. Asian tropical climbing annual is a beauty too: offering a stunning contrast
Originally from Mexico “Pasilla Bajio” furnishes abundant yields of 7″ x 1″ mildly hot peppers. The name “Pasilla” translates from Spanish as “little raisin” referring to the way the dark green fruits turn deep brown and slightly wrinkled when fully
This heavy-yielding heirloom pepper is medium-hot (about 700 on the Scoville rating scale) at maturity and matures from yellow to red.
HEIRLOOM. Dark green and streaked with purple the pretty and distinctive 7-8″ pods are filled with light buff-colored seeds splashed with dark brown. Whether you harvest them as snap beans at about 60 days or as dry beans at about
Catskill produces outsize yields of extra-large deep green 2″ round sprouts that flank the super-strong stalks. Introduced in 1941 this flavorful long-time favorite is a good choice for freezing. Harvest at once for freezing or as needed for eating fresh.
This red romaine heirloom variety has been an American favorite since the 1700s. A profound beautiful deep-red-going-on bronze the 10-12″ tall heads packed with broad flat leaves take on a lighter green tone inside. Impervious to bolting.