Cook’s Garden Favorite. The gold standard for yellow shelling peas. After a gorgeous fanfare of colorful mauve-purple blooms the vigorous vines (up to 6) fill with alluring golden-yellow pods loaded with bright sweet-tasting peas produced from red-tinged leaf nodes. Enjoy
A family heirloom named after plantsman Steve Castorani’s mother Letizia whose parents brought the fig all the way from Italy. Since the 1930s over many years the plant has grown to a multi-stemmed tree dense with beautiful neatly lobed green
Melons get 2′ long and weigh 30 lb. The flesh is bright pink and sweet. The rind is thin but very tough which made it a favorite of market gardeners.
Introduced from Mexico in 1800 zinnias have become an all-American favorite. They come in many heights and colors and are unequaled as cut flowers. The zinnia’s march to glory began around 1875 when double “dahlia” flowered types were developed. The
Heirloom potatoes are prized for their storybook heritage and spectrum of flavors colors and shapes. We’ve assembled this outstanding collection of our gourmet heirlooms. It includes Warba Red Norland Irish Cobbler Russet Burbank and Bintje. Enjoy!
Old-fashioned extremely productive versatile finger-sized potato with buttery flesh and rich heirloom flavor. Best sliced and pan-fried or split and roasted brushed with olive oil. Best potato taste ever. 1 1/2″ long.
Gourmets regard this delectable striped orange-red beauty as one of the finest apples of all. Classic English variety is firm crisp juicy and richly aromatic with spicy hints. Medium-sized fruits are perfect dessert apples and the best choice for homemade
Prolific vines produce large dark-green and non-bitter fruits. Produces consistently until frost. Resistant to viruses and disease. We searched the world to find the best organic seed-Burpee fully guarantees that not a drop of synthetic chemicals was used to make
The sweetness of garden peas is legendary. This Burpee-bred early extremely prolific all-purpose pea produces straight 4 1/2″ pods filled with 8 to 10 medium to large peas. Pods of this heirloom variety remain stringless and sweet longer than most
Heat-lovers here’s another Mexican favorite used in a variety of dishes from salsas to soups. Large 2-3′ plants produce plentiful smooth club-shaped 1 1/2″ long fruits with medium-thick walls. Best used fresh the fruits mature from green to red. Heat
It’s hard to exaggerate the stalwart hardiness of this 19th century French heirloom. Indifferent to cold the plants will happily overwinter in Vermont. True blue-green the very large 15-20″ tall stalks turn still bluer as the weather gets colder. It’s
Jesuit missionaries gathered up this ancient winter radish from China and introduced it to Europe in the 1950s. Now ours to enjoy the long peppery roots-6-8″ by 2″ diameter-have bright beautiful rose-colored skin with white flesh. An ideal variety for
Flavorful but not acidic it is a large-lobed beefsteak-shaped tomato with a thin pinkish-red skin. Very vigorous. Best if staked caged or trellised. Perfect for slicing. Certified Organic by Oregon Tilth
Queen of the Ice is how the name of this regal French heirloom translates. Leaves of this crisphead lettuce are lacy and deep green and form good-sized heads; inner leaves are light green crispy and sweet. Tolerant of cold and
You may know this radicchio’s sister Early Treviso: both are beloved varieties in Italy. In summer the long upright 10-14″ heads begin green; when cooler weather comes around they turn deep red with white midribs and veins. The tender ever
You can harvest the fruits of this delicious Italian heirloom when it’s young or at full maturity. Growing on bush-type plants the long 10-12″ cylindrical fruits are dark green striped with light green. Delicious fried sauteed or baked the fruits
We love this heirloom not just for its bright flavor but for the name which translates as “speckled like a trout’s back”. This aptly describes the look of the brilliant tasty green leaves speckled with burgundy-red spots from base to
The French have long fancied this variety for its crisp texture and lovely presentation. A Batavia type whose shiny deep-green leaves can be cut loose or allowed to form a loose central head. The vigorous grower matures to 12-16″ across
This easy-to-grow American heirloom thrives whether it’s hot or cold. Dating back to at least the 1770s it makes a fine ornamental choice for containers and kitchen gardens. The flavor is mild and free of bitterness over a long season
A multitalented heirloom paste tomato from Wisconsin well-suited for paste or as a slicing tomato. Acorn-shaped the very large 8-12 oz. fruits are deep red thick-fleshed and nearly seedless. Indeterminate vines. Harvest 74-85 days after transplant.