Vegetables

(Beta vulgaris) Beets don’t get much more beautiful than this early 19th-century Italian heirloom from the Veneto. The bright red roots reveal the classic red and white bull’s-eye patterned interior when sliced crosswise. One of the most beautiful dishes we’ve ever made was a beet carpaccio, a pine nut pate...

(Beta vulgaris) If Crapaudine doesn't look like your idea of a modern table beet, that’s because, frankly, it’s not. The variety, whose name comes from the French word for a female toad, is thought to be the oldest beet cultivar still in existence, dating back possibly 1000 years to the...

(Beta vulgaris) German for “Fire Ball,” this beet came out on top of the beet trials at Whidby Island’s Greenbank Farm Center (now Organic Farm School) for two consecutive years. Vigorous plants yield refined red round roots and a healthy top of greens. Milder in flavor than “Shiraz”, the roots...

(Beta vulgaris) Let's get this out of the way right from the start: Lutz is not a pretty beet. Perfectly round and “refined,” it is not. However, nowhere in the world of beets is its shared history with Swiss chard more apparent. Lutz is like a full-sized chard plant sitting on...

(Beta vulgaris) Uniformly smooth and shapely, delicious red roots with strong, lush green, fast-growing tops, and excellent disease resistance. A top quality all-arounder and taste test winner from Dr. Navazio. We like them slathered in olive oil, lemon, and sea salt with a touch of sweetener and a handful of...

(Beta vulgaris) Touchstone came on the scene several years ago and took the golden beet category by storm! Low germination, wonky shapes, and inconsistent performance had plagued Golden beet varieties. Here's a new standard: lush and vigorous leaf growth, beautifully shaped round, smooth roots, and great mild, sweet flavor. Nice...

(C. intybus) To grow Belgian endive is to witness one of the most marvelous transformations in the world of vegetables. The plant starts in the field as a mildly charmless, bitter-tasting, gangly, oversized dandelion looking thing. Its enormous rough taproot is then dug, the greens trimmed back, and then replanted,...

(Rumex sanguineus) Blood sorrel, also known as bloody dock or red-veined dock, is a striking bright green, red-veined herbaceous perennial, culinary green, and aromatic herb (12-18” tall/around) hardy all the way down to zone 4. One of the first greens to emerge in the spring, and last to go come...

(Brassica rapa) I can’t think of a more vigorous vegetable in the garden than Prize Choi. From a tiny mustard seed to 1.5 lbs of food in a month and a half? Come on. Prize Choi delivers mild and succulent snow-white stems contrasted against deep green leaves. Delicious, lightly sautéed in...

*This seed is offered as part of the "Gusto Italiano Project", a collaborative partnership between Uprising Seeds, Italian breeders Smarties.Bio, and the Culinary Breeding Network. Certified organic seed is grown in Italy by Smarties.Bio. From Lane Selman of the Culinary Breeding Network:"During the Radicchio Expedition we visited Farmer/Seed Saver/Plant Breeder...

(Brassica oleracea) The (justifiably) much-maligned public opinion of open-pollinated broccoli among commercial growers has started to change based on the attentive stewardship and selection work that has gone into a couple of varieties in this category over the past decade. “Solstice” comes out of a gene pool started at OSU...

(Brassica oleracea) Open-pollinated broccoli has been long neglected in the realm of seed breeding. Several years ago, our extensive trials of all the OP varieties then available proved to be fairly discouraging, with one exception. Umpqua was simply head and shoulders above the pack in growth and flavor. We have...

(Arctium lappa) Known as ‘gobo’ in Japan, the roots of this stately plant are a beloved and traditional vegetable in Japanese cuisine. The taproots can grow to well over 4’ (though we are rarely able to pull more than 12-16 inches of them) and are popular pickled, sautéed, in soups,...

(Brassica oleracea) Columbia is a market-worthy reselection of an old cultivar that came to us by way of Nash Huber out in Sequim, WA, who grew it by the acre. Columbia is a quick to mature, split resistant, round green cabbage showing good uniformity of gorgeous medium size, dense heads....

(Brassica oleracea) We tend to listen to what Marko and Hanako of Midori Farm in Quilcene, WA (producers of our favorite sauerkrauts) have to say about cabbage, so when Marko told me ‘Dowinda’ was one of his favorite storage varieties a couple years back, that was about as good an...

*Ark of Taste Heirloom*(Brassica oleracea) Hands down our favorite cabbage. We searched for seed after first seeing it at the Slow Food “Salone del Gusto” food fair held in Torino, Italy, in 2006 (!), where its unusual conical shape and sweet flavor made a lasting impression. And I’m not talking...

(Brassica oleracea) This is our selection of this classic semi-savoyed winter cabbage with a cultivation history dating back to the late 19th century in England. Planted in late summer, these beautiful, vigorous plants produce medium-sized, slightly flattened, green-tinged-purple heads ready to harvest in Jan-Feb. There is nothing like heading out...

*This seed is offered as part of the "Gusto Italiano Project", a collaborative partnership between Uprising Seeds, Italian breeders Smarties.Bio, and the Culinary Breeding Network. Certified organic seed is grown in Italy by Smarties.Bio, Chioggia, It.* (Brassica oleracea) Verza Marinanta is a beautiful green winter savoy from the Veneto, with...

*This seed is offered as part of the "Gusto Italiano Project", a collaborative partnership between Uprising Seeds, Italian breeders Smarties.Bio, and the Culinary Breeding Network. Certified organic seed is grown in Italy by Smarties.Bio, Chioggia, It.* (Brassica oleracea) The "Moretta" cabbage is a traditional winter-harvested savoy cabbage from the village...

Cardoons are a lesser known relative of artichokes that are most commonly grown for their thick fleshy leaf stems (think giant oversized celery but with the taste of an artichoke) rather than their flower buds. A tender perennial, they grow to about 4 feet in their vegetative state with flower...

(C. melo) Carosello is a specialty of Puglia in the sun-baked southeast corner of Italy. They belong to a class of cucurbits, including the perhaps better known "Armenian cucumber," which are botanically melons but are eaten immature, at which point they taste (and are used) very similar to cucumbers. The...

(Daucas carota) There’s been a proliferation of new purple carrot varieties over the past few years and we’ve tried many of them but Dragon continues to be our number one. A gem from John Navazio, Dragon is a showstopper. The 6-7” tapered roots have a stunning deep reddish-purple skin and...

A brilliant mix of Scarlet Nantes, Dragon and Yellowstone. Ideal for fresh market, home gardens and to enthrall and inspire you and the little ones into eating your veggies and the rainbow!MO, TR Packet: 1g (~750 seeds) [split] Growing Info SOWING: Seeds can be sown early spring (April) and into...

(Daucas carota) A classic carrot. Unlike many of the modern hybrids which just come off as sweet, our open-pollinated scarlet nantes have plenty of the sweetness but also a rich real carrot flavor. Widely adapted, it is very versatile for everything from fresh baby carrots to fall storage and juicing....

(Daucas carota) This cute, round, golf ball sized carrot is great fun to grow! Popular in Parisian markets, the round types are a great choice for clay or poorly draining soils as the roots don't grow very deep. Deep orange roots of this 18th-century French heirloom are great for fresh...

(Daucas carota) Simply a beautiful carrot. In the past, we’ve almost gotten annoyed at how wildly vigorous and almost robotically uniform they were in the rainbow carrot beds at the home farm. Imperator type roots are very long and straight. Not quite as sweet as an orange carrot (which they...

*This seed is offered as part of the "Gusto Italiano Project", a collaborative partnership between Uprising Seeds, Italian breeders Smarties.Bio, and the Culinary Breeding Network. Certified organic seed is grown in Italy by Smarties.Bio, Chioggia, It.* (Brassica oleracea) Broccolo di Bassano is a unique heritage Italian cauliflower with cream to...

*This seed is offered as part of the "Gusto Italiano Project", a collaborative partnership between Uprising Seeds, Italian breeders Smarties.Bio, and the Culinary Breeding Network. Certified organic seed is grown in Italy by Smarties.Bio, Chioggia, It.* (Brassica oleracea) Broccolo di Bassano is a unique heritage Italian cauliflower with cream to...

(Brassica oleracea) Overwintering Cauliflower is an amazing crop, fall-planted and requiring vernalization before heading in spring when there isn't much coming from the garden aside from greens. Historically, there have been several good open-pollinated varieties out there, but in the past decade, the couple of breeders in Europe who were...

(Apium graveolens) Celeriac is an underappreciated vegetable and a wonderful storage crop: hearty roots with a flavor akin to a cross between celery and parsley that is just lovely for Autumn themed risottos, gratins, and soups. In 2018 we did a field trial of all the OP celeriac varieties we...

A fabulous and delicious diversity of tastes, shapes, and colors!!1 packet each: Black Cherry, Sweet Orange II, Pinky, Koralik, Snow White, Green Grape, and Galina.

*This seed is offered as part of the "Gusto Italiano Project", a collaborative partnership between Uprising Seeds, Italian breeders Smarties.Bio, and the Culinary Breeding Network. Certified organic seed is grown in Italy by Smarties.Bio. Variety: "Felix"Type: CatalognaDays to Maturity/Slot: 80/mid (Cichorium intybus) Catalogna types aren't nearly as appreciated as they...

*This seed is offered as part of the "Gusto Italiano Project", a collaborative partnership between Uprising Seeds, Italian breeders Smarties.Bio, and the Culinary Breeding Network. Certified organic seed is grown in Italy by Smarties.Bio. Variety: "Medusa"Type: Puntarelle di GalantinaDays to Maturity: 70-90 (Cichorium intybus) We are crazy about the chicories...

*Ark of Taste Heirloom* (Lathyrus sativus) Sometimes it takes a while for things to come back into fashion. This unusual legume is said by some to be among the first cultivated food plants, predating even grain-based agriculture. Once a common peasant food in Central Italy, Cicerchia had fallen off the...

(Brassica rapa) We're trying to crack the code for what it will take to popularize the gloriousness that is Cima di Rapa to a North American audience. Cima di Rapa (also known as 'rapini' and 'broccoli raab') is a popular staple of Italian cuisine in the fall, especially in the central...

(Brassica rapa) Prized in its homeland of Italy and by chefs worldwide, this broccoli relative is a culinary treat. Rather than a central crown ala broccoli, Cima di Rapa (aka rapini or broccoli raab) sends forth more graceful, smaller, and looser bud clusters. Plants branch extensively after the first harvest...

(Brassica oleracea) A Pacific Northwest resurrection of the nearly 200-year-old southern, wavy-leafed classic “Green Glaze” brought back to life by the collaborative breeding efforts of Alan Kapular, Carol Deppe, and Jeff McCormac. It expresses an uncommon recessive gene for a waxy, glossy leaf texture (think chard), which is said to...

Long ago I can distinctly remember craving Amish Butter on account of a glowing catalog description….Creamy! Buttery! Needs no salt or oil! I am happy to report that it only gets better. Amish delivers on the popcorn front with large, fluffy white popcorn (though please, do drizzle with oil and...

We are not ashamed to say, in the height of the busy growing season, after a long day's work, with no motivation left to cook, we have served up our fair share of popcorn family dinners. (You thought we had anything left at the end of the day to actually...

Known as "spinna rossa della Valsugana" in its native alpine home, the Sugana Valley in the Northern Italian province of Trentino, Floriani is an old land-race variety selected by the local farmers for many generations for one purpose: polenta. Like grits to the American south, polenta is at the center...

The life work of Montana breeder Dave Christensen, Painted Mountain is one of the great farm-bred successes of our time. In a time when seed companies were breeding corn for warm, humid mid-west and east coast climates, Christensen set out to develop a more rugged, early maturing mountain corn to...

*Ark of Taste Heirloom* One of the most beautiful and best northern adapted dry corns we have grown (and listen Frenchy, we pronounce it “Callous” in these parts!). A classic 8-row northern flint originating with the Abenaki tribes of northern New England and Quebec, the variety consists of 8-10” single...

I’ve always read “great old fashioned corn flavor!” in seed catalogs to mean, “not sweet, starchy, and …well… honestly pretty bad” (kind of like “great for cooking!” in carrot descriptions). If you are seeking super-sweet Se and Se2 style corn, there are lots of hybrids to choose from (and some...

(Vigna unguiculata) Because cowpeas are often associated with southern warmer climes, they tend to be unknown to most northern growers as field crops. Fast Lady is a very small-seeded strain selected by Oregon breeder Carol Deppe for success in cool season, northern growing. They have a beautiful growing form with...

(Lepidium sativum) One of Frank Morton’s most successful original varieties ever. A cross between ‘Persian’ and ‘curly’ cress, the result is a blistered, wrinkled lobed leaf that is held up high (to 3') for easy cutting on a relatively long stem. It's one of the spicier greens in our salad...

(Melothria scabra) Most commonly known as Sandita or Sandia de Raton (little watermelon or little mouse melon), this unusual little fruit is native to Mexico and Central America and has been a dietary staple since pre-Columbian times. Crunchy with a bright, lemony, almost pickled cucumber taste, they grow on tall,...

(Cucumis sativus) Çengelköy is a neighborhood on the Asian shore of the Bosphorous Strait, a bustling waterway plied by passenger ferries and fishing boats, which cleaves the city of Istanbul in two. Now known for historic wooden seaside mansions, cozy tea gardens, friendly stray cats and a relaxed atmosphere, this...

(Cucumis sativus) People go crazy for these fun little cukes at market, and for good reason. They have an irresistible crunch and great cucumber flavor. Nothing “lemony” about them other than their yellow color. Actually the small round fruits are at their best eating quality before they begin to turn...