Fava Beans – 90-150 days, broad thick 8″ pods with 5-6 large beans used either green or dried; plant is a strong, upright grower to 4′ tall; this variety is most preferred and grown for market and home garden use; can also be used as a winter cover crop.
Snap Pea – Super Sugar Snap – 66 days, 4-6′ vine, 3″ edible pods; this variety has been made even better than the original Sugar Snap with improved disease tolerance and earlier harvest; edible pods are sweet and crunchy; vines tolerate heat; use fresh with
dip or in salads; great stir-fried or lightly cooked.
Chinese Snow Pea – Oregon Sugar Pod II – 55-60 days, productive bush type, up to 30″ vine with edible 4″ pods; noted for mild sweet flavor, good quality and multiple disease resistance.
Southern Pea – California Black Eye – 75-95 days; southern favorite for commercial or home garden use, 7-8″ pods filled with large tender peas of distinctive flavor; resistant to nematode, wilt, and other diseases.
Kale – Red Russian – 60 days, 2.5-3′ tall; lightly crinkled oak like leaves with unusual purple venation; flavor best before frost; attractive specialty greens.
Kale – Lacinato – 62 days, 2-3′ tall; 18th century heirloom, prized by gourmet chefs for its delicious flavor which is enhanced by frost; also known as Dinosaur kale and Black Tuscan Kale, it is highly nutritional.
Lettuce Butterhead – Buttercrunch – 67 days, 9-15″ tall; a highly refined, long standing Bibb type with medium sized dark green heads; smooth, soft, tender leaves with creamy yellow hearts; slow bolting and heat resistant; All American selections winner 1963.
Lettuce – Romaine Type – Parris Island – 70 days, widely adapted romaine type with very uniform 7-9″ heads, medium slow bolting, dark grayish-green leaves and a strong midrib.
Lettuce – Looseleaf – Mesclun Mix – Blend of 18 lettuces, endives, and chicories to make a complete salad mix; has a wide variety of colors, textures, and flavors to make a home favorite. Start harvesting 4-6 weeks.
Lettuce – Looseleaf – Red Salad Bowl – 51 days, wine red salad resembling oak leaf lettuce; slow bolting.
Lettuce – Looseleaf – Salad Bowl – 45 days, medium slow bolting; Oak leaf type light green leaves are deeply notched and curled; distinctive and high quality home variety.
Collards – Vates strain – 75 days, 18-24″; a leading variety for fresh market, home gardens and processing; good yields of large dark green leaves; over winters well and resists bolting in the spring.
Spinach – Very cold, hardy, harvest young for tender leaves; used in salads and cooking.
Swiss Chard – Rainbow/Northern Lights – 60 days; beautiful blend of red, pink, yellow, and white shades, which are stunning when bunched; can also be used for ‘baby’ salad greens; slightly milder taste than common chard.
Broccoli – Waltham 29 – 75 days; compact plants produce medium to large heads of uniform dark blue-green color followed by a heavy crop of side shoots.
Brussels Sprouts – Long Island Improved – 90 days from transplant; standard open pollinated variety for market and home garden use.
Cabbage – Red Acre – Early red cabbage – 75 days; solid deep red heads hold fairly well without splitting; round heads up to 6″ diameter and up to 4 lbs.; plant spring, summer, or fall.
Cabbage – Savoy – Testa de Ferro – 90 days; large, nearly round deep green heads, finely curled and crinkled leaves, good keeper; plant summer and fall.
Cauliflower – Snowball Improved – 70 days; popular for fresh market and freezing, medium-large plants with good foliage protection; produces 6-6.5″ smooth, rounded white heads; good for fresh market or freezing.
Cauliflower – Veronica – 85 days; 7-inch heads are formed form clusters of swirling spires; somewhat nuttier cross between broccoli and cauliflower; great raw or cooked
Cauliflower – Cheddar – 65 days; orange, stays true to color when cooked; heads get to about 4-7″ wide; high in beta carotene
Mustard – Mizuna – 40 days; unique Japanese mustard producing a rosette of dozens of pencil thin white stalks with deeply cut, fringed leaves; mild flavor, regrows after cutting; cooks like spinach, mild and tasty, used in salads.
Pak Choi – Mei Qing Choi – 40-50 days; vigorous and uniform, slow bolting, excellent eating quality, used for stir-fries, soups, and baby greens.
Pak Choi – white – Bok Choi – 40-50 days; home garden variety with broad stalks and glossy green spoon shaped leaves; crisp texture with mild cabbage or spinach flavor; best used when young in a fresh salad.
Arugula – 40-45 days, 6-12″ tall, 2-3′ after bolting; easy to grow, harvested for its strong distinctive flavored leaves; used primarily in salads, may be cooked; pick young leaves, combine with other greens.
Oregano – 90 days, 2.5′ tall; hardy perennial with oval leaves and purplish flowers; used in Italian dishes for meats, etc.
Chives – 80 days, 12-18″ tall; a hardy perennial in the onion family that grows in clumps of thin, delicately onion flavored leaves; cut leaves for flavoring soups and salads.
Coriander – Cilantro – 50 days, quick growing annual to 2.5′ tall; pungent leaves, seeds used for flavoring meats, pickles, etc.
Dill – 70 days, 2′ tall; warm season annual, not too hot, not too cold, will reseed; feathery light foliage and parasol shaped clusters of yellow flowers attract butterflies and are used to flavor pickles.
Fennel – 60-90 days, 3′ tall; grown as an annual for its broad stalks and bulbous base; feathery foliage; the sweet, anise flavored bulb and seeds are used as a seasoning, stalks used in salads.
Sage – 75 days, grows to 2′ tall; highly fragrant perennial with soft gray-green foliage and blue flowers which attract bees to the garden; leaves used to flavor meats, soups, etc.; also popular as a Chinese tea.
Thyme – Common – 85 days, 12″ tall; most popular and prolific variety; hardy perennial with small flowers; fragrant leaves and sprigs are used to compliment meats, soups, etc.
Tarragon – French – 18-24″ tall, grass like; well behaved, never reseeds, flowers, or spreads; traditional seasoning with eggs, poultry, salads, cheese, and fish; tarragon chicken salad is a particular favorite, ideal for a summer lunch; must-have ingredient for Sauce Bearnaise; also makes an excellent herb-flavored vinegar, alone or in combination with other herbs.
Garlic – Spanish Roja – 240 days; 18-24″ tall; easy-to-peel cloves, “true garlic” taste Garlic – Early White – 230 days; hardy, tolerates late frost; hot and spicy flavor
Garlic – Late Pink – 230 days; easy to grow, low maintenance, great for beginners
Leek – Large American Flag – 120-150 days, 15-18″ plants with bluish green leaves, stems up to 1.5″ thick and 7-10″ long blanching to a clear white; very hardy, full sized variety with a fine, mild flavor.
Onion- Early Red Burger – 172 days; early, deep red, flat and sweet for fresh market; productive and resistant to bolting, with good tolerance to Pink Root; sometimes referred to as California Red.
Onion – Sweetpak – 170 days; an excellent quality sweet, yellow Grano type that is highly dependable for mild flavor and firm flesh; suitable for transplants and has tolerance to Pink Root; heavy yielder that subs Stockton Early Yellow.
Onion – Walla Walla – 180 days; prized for its exceptionally mild and delicious flavor, adapted to either fall or early spring planting; flattened globe shaped bulb has yellow skin with white flesh.
Onion – Bunching Evergreen – 65-90 days; long slender stalk with little or no bulbing; true bunching type that is tender and mildly pungent; resistant to thrips, Smut, and Pink Root; extremely winter hardy.