jilljj-journal

Cedar Hill Farm is located in the heart of Minnesota in Rice, run by Steve Karnopp and Jill Johnson. We take tender lovin care of our beautiful surrounding land. We believe in and practice: chemical-free gardening, seed saving of heirlooms, processing of our own foods, recycling of organic material, and make every attempt we can to leave the land in better shape than we found it for future generations. In the future we would like to add a wind turbine and solar powered energy systems to our farm of 40 acres to help offset the high cost of small family farming and to conserve energy.

Please allow us to boast: three out of four of our entries were selected as GOLD MEDAL finalists in Gallo nationwide small family farmer artisan food production contest in 2006. Jill is an artistic certified professional food manager with a really green thumb as well and Steve is genius at garden planning, photography, and mechanics of farming.

We hope you get a chance to try our products! Phone 320-492-1972, and please visit our site at http://www.cedar-hill-farm-minnesota.com Note: We be planting very, very few hybrid (marked in red print cannot save seeds for these), and man, many heirloom seeds in 20 10. Most items on this list are Heirloom (unaltered and genetically original seed marked with fancy type and underlined links to seed products page for your buying convenience), and all the Heirloom seeds are untreateded (where in black text we do not have seed available of this type but may have produce of it available through CSA, market, or other method).

We use organic gardening practices with… no chemical pesticides, no chemical additives, no chemical fertilizers. Anything on this list that is marked hybrid may contain treatment to seeds, but the gardening practice will remain all natural. As many of these heirlooms are rare, I invite customers to save heirloom seeds from any you can and share those plants and seeds with others as a favor to Mother Earth and her inhabitants.

If you would like to order shares of our garden goods, they are available here  as CSA, January through April, seeds available all year around here, and catalog available by emailing us with your address

Melons:

Rocky Ford: Green flesh Looks like a muskmelon on the outside, but has sweet, juicy green flesh inside. Other names for this melon include Nutmeg and Netted Gem fruits that have an excellent flavor and aroma that hints of nutmeg and tastes nothing like a honeydew. Heavily netted , slightly ribbed melons weigh 2 to 2-1/2 lbs. Untreated seed. Heirloom

Tom Watson Watermelon One of the oldest watermelons available, introduced prior to 1900. The flesh is described as “luscious” “sweet as hone”, “melting” and “of superb flavor”. Oblong fruits have a tough, elastic rind of deep green with darker green veining, and weigh, on average, from 25 to 40 pounds. Plants are very prolific and produce an abundance of high quality, nicely uniform fruits.

Mango Melon Vine Peach Muskmelon The 3″ fruit are the size of a peach, with a yellow rind and bland white flesh. This variety was very popular in Victorian times for making sweet pickles, pies and preserves. They were developed in China and introduced into America in the 1880’s. In the Orient this type of melon is pickled. (80 – 90 Day) A native American heirloom offered in our first catalogs. After an absence of many years we’re delighted to one again be able to offer our customers this unique melon also sometimes referred to as ‘Vegetable Orange’. The fruits are the size, shape and color of an orange with a flavor and texture much like a mango. The flesh is snow white and makes excellent preserves, pies or sweet pickles, or may be sliced and fired like eggplant. (Pick while green for pickling). Fruits will keep a long time after picking. The vigorous, spreading, very productive vines may be staked. Fruits are ready to pick when the stem slips freely

Metki White Serpent Asian Melon The light green Armenian cucumber that is botanically a melon; sweeter and crisper than regular cukes, pick when under 18″ for best taste. Delicious and easy to grow. Try selling all three colors of our Metki Serpents at your specialty market for a real sensation!

Sakata’s Sweet Asian Melon A favorite Asian variety of Dr. Amy Goldman, author of Melons for the Passionate Grower. These small 3″-4″ round melons are very sweet with a high sugar content. Oriental varieties open a whole new dimension to melons as they are amazingly different. Crisp, and crunchy – they have edible skins. Their small size and brilliant golden rind make them very attractive. This fine Japanese variety was developed by Sakata’s Seed Co., of Yokohama. Very Rare.

Kazakh Asian Melon At last we have a supply of this hard-to-find, Asian mini melon that has a high sugar content and is finely flavored. The 1-2 lb green fruit turn golden when ripe. This variety is early, resistant to drought and is a good climber, making it a great choice for many. An ancient type of melon from Central Asia, collected in Kazakhstan and once offered by Gurney’s Seed Co, of Yankton, South Dakota.

Tigger Oriental Melon The most amazing melon we have grown. The fruit are vibrant yellow with brilliant fire-red, zigzag stripes, (a few fruit may be solid yellow), simply beautiful! They are also the most fragrant melons we have tried, with a rich, sweet intoxicating aroma that will fill a room. The white flesh gets sweeter in dry climates. Small in size the fruits weigh up to 1 lb. – perfect for a single serving. The vigorous plants yield heavily, even in dry conditions. This heirloom came from an Armenian market located in a mountain valley. It was the most popular melon at our Garden Show last August and makes a unique specialty market variety.

Italian Honeydew (86 days) Unlike the store bought varieties, this fresh Honeydew is exquisite in taste and flavor. Brought from Persia it was the fruit of choice to the Egyptians for thousands of years. As honeydews ripen, they turn from green to creamy white to yellow.

Charentais French Melon 80 days. A famous, superb heirloom. A French, 2-3 lb. melon with light, grey-green skin. The bright , orange flesh is super sweet and very fragrant. This was my favorite melon in 2003. I just love the firm, sweet flesh. These are top sellers at high dollar markets.

Onions:

Crimson Forest Bunching Onion (Allium fistulosum) Beautiful brilliant red stalks, flavorful and tasty. Very unique and colorful, a bulbing type. “Tree Onions” or “walking onions.” These unique perennial heriloom onions form clusters of very small bulblets or sets on the tips of the leafstalks. An established plant resembles a clump of green scallions. Harvest sweet pungent scallions in spring and small pickling onion topsets in summer, leaving a few to reseed for a hardy permanent scallion bed.

Bianca Di Maggio Onion 80 days. Flat, Italian “cipollini” variety. These delicious, small white onions command a high price at specialty markets. Very sweet and mild, used in Italy for pickling, grilling and in salads, select Italian seed.

Red Wethersfield Onion (100-115 Day)-Also known as Hamburger Onion. large, flattened globes with deep purple-red skins and pink-tinged white flesh have a nice strong flavor. Keeps quite well. vigorous, productive and widely adapted. A long day type. First introduced in 1834.

Austrailian Brown Onion Introduced in 1897 by W. Atlee Burpee, medium sized flattened bulbs, flavorful and pungent, yellow brown. (100-250 Day)-Keeps almost indefinitely! Hard, flattened, globe-shaped onions are medium size with skin of a deep amber-brown and flesh that’s creamy-yellow and quite pungent. Originally from Austrailia, it was introduced to American gardeners in 1897.

Corn:

Double Standard Sweet Corn The first open-pollinated, bi-colored sweet corn. It matures early and sprouts well in cool soils. The 7″ ears are filled with rows of yellow and white kernels, which are tender and have a rich corn flavor.

Country Gentleman Sweet Corn 90 days. Introduced in 1890 by S.D. Woodruff & Sons. Sweet, delicious and milky, tender white kernels on 8″ ears. As this is a shoepeg type, the ears have no rows. The kernels are packed in a zigzag pattern. One of the best heirloom sweet corns.

Early Golden Bantam Sweet Corn 80 days. Fresh eating corn, tender gold kernels, great for the home gardener; old-time flavor, not as sweet as hybrids. An heirloom from around 1900. (76 Day) (su) Popular since the early 1900’s. Plants yield two or more 5 to 7 inch ears on 5 to 6 foot stalks. The 8 to 12 rows of golden-yellow kernels have old-fashioned sweet corn taste. Widely adaptable. Untreated seed.

Howling Mob White Sweet Corn Sweet flavor is similar to Silver Queen. Introduced in 1905 by C. D. Keller who named it after a trip to the market where his wagon was surrounded by buyers making loud demands for the ears of corn. Ears up to 9 inches long are closely set with rows of deep and juicy creamy-white kernels that have thin, tender skin. Great for corn-on-the cob. Untreated seed.

Celery:

Tall Utah Celery green 9 inch stalks are heavy, stringless and tender with nutty flavor. Thick hearts form early. 25 to 30 inch tall plants.

Golden Self Blanching Celery (80-120 Day) Pale yellow-green 9 inch stalks are heavy, stringless and tender with nutty flavor. Thick hearts form early. 25 to 30 inch tall plants.

Squash:

Gold Acorn Squash C. pepo) Beautiful glowing gold acorn-shaped fruit are perfect for fall displays. Nutty flavored yellow flesh, compact bush plants produce 1 1/2 lb. fruit. Pick this one young and sell as a specialty summer squash, as they are tender and delicious!

Early White Bush Scallop Squash

Golden Hubbard Squash (C. maxima) Also called ‘Genesee Red Hubbard’ and was introduced in 1898. The 12-lb red fruit are teardrop-shaped, brilliant red and lightly warted, making this the most beautiful of the hubbard types. The flesh is very thick, sweet and orange with a fine old-fashioned squash flavor. This is an excellent variety for fall decorations as well as eating (115 Day) Among the best for flavor and long-term storage. Flesh is bright orange-yellow, fine-grained and dry when baked with a sweet, rich flavor. The round oval 12 to 14 pound fruits have ribbed and warted deep green outer shells. A favorite heirloom variety since 1894.

Jumbo Pink Banana Squash (C. maxima) Large, pink banana-shaped fruit, can weigh 10-40 lbs. This variety is about 100 years old. We have grown this squash for many years, fine flavored, dry, sweet orange flesh, popular on the west coast, large yields.

Shishigatani or Toonas Makino Winter Squash C. moschata) The unique Japanese pumpkin that was developed in the Bunka era of the Edo period (1804-1818). This is one of our rarest and most historic new varieties! The fruit are uniquely shaped, like a bottle gourd and are ribbed and very warty. They are dark green, turning to tan at full maturity. The fine-grained flesh has a delicious nutty flavor. Traditionally believed to keep people from getting paralysis if eaten in the hottest part of summer. Shishigatani pumpkin is a famous vegetable in Kyoto cuisine. We may be America’s only source, very rare.

Buttercup Squash 95 Day) Compact vines with high quality butternut fruit. Earlier than Waltham, it still retains all the fine eating and keeping qualities of this time proven cultivar. 1997 AAS Winner.

Sweet Mama Kabocha (84 Day) A Kabocha-type squash with dark green, drum-shaped, 2 to 3 pound fruits. Thick, moderately dry flesh has very smooth texture and mild, sweet flavor. Fruits store up to 4 months. High-yielding compact vines are perfect for small gardens. 1979 AAS Winner.

Early Butternut

Table Queen Acorn (90 Day) True bush plants only 3 feet across yield 3 to 8 fruits per plant. Dark green 1-1/4 to 1-1/2 lb. ribbed fruits have light yellow to orange sweet, dry flesh. Widely adapted.

Cream of the Crop Squash 85 Day) Creamy-white acorn-type fruit average 3 pounds each. Golden interior boasts a delicious nutty flavor. Fruits keep well. Semi-bush plant habit. 1990 AAS Winner.

Pumpkin:

Winter Luxury Pumpkin (85-100 Day) Makes the most velvety pumpkin pie you’ll ever eat. Nearly 100 years later, we still rate this pumpkin among the best. It is enormously productive, medium in size being about ten inches in diameter, almost globe shaped and ripens early. The skin is finely netted and color is a beautiful golden russet which is a sign of finest quality. The flesh is very excellent keeper for winter use.

Rouge Vif D’Etampes Pumpkin (C. Maxima) Most beautiful flattened and ribbed large fruit are a gorgeous deep red-orange. A very old French Heirloom, this was the most common pumpkin in the Central Market in Paris back in the 1880’s. The flesh is tasty in pies or baked. This one can also be picked small, like summer squash, and fried.

Cucumbers:

Austrailian Lemon Cucumber. The shape, size and color of a lemon but the flavor is sweet and mild! This heirloom was introduced in 1894, and is still a favorite today

Poona Kheera Indian Cucumber Cream/light green fruits, very delicious flesh, crisp, juicy, sweet and mild, one of my favorite varieties. Fruit shaped like a potato, with skin turning brown as they ripen. One of our best varieties for disease resistance and very hardy. Vines produce early and with very heavy yields. A wonderful heirloom from India that has become our most “asked for” cucumber.

Japanese Long Cucumber Long, slim fruit that are very crisp and mild. Easy to digest, firm flesh with few seeds, a great Japanese variety for home use or farmers’ markets.

West India Burr Gherkin Cucumber 65 days. -Cucumis anguria- Not a true cucumber, but used much like it. Will not cross with C. sativus-Very beautiful long vines and hundreds of small tasty fruit. Yields better than any cucumber. These are becoming rare. They do great in hot humid weather. Introduced to the USA in 1793 from Jamaica, and used pickled or boiled by the Colonies in Jamaica.

Snow’s Fancy Pickling Cucumber This fine pickling variety was developed in 1905 by J.C. Snow of the famous Snow Pickle Farm of Rockford Illinois. Short, slender fruit are dark green and make a great pickle

Parisian Pickling Cucumber The old French gherkin or cornichon pickler. Listed in America in 1892 by Gregory. Great for making tiny sweet pickles. Rare.

Cetriolo Melone Totarello Abruzzese Cucumber When picked young tastes like a cucumber, when picked larger tastes more like melon! – grow under glass – long pale green fruits self pollinating

Chicago Pickling Cucumber Most widely used pickler since its introduction in 1888. Blocky, cylindrical, medium-green fruits are well-warted and thin-skinned with fine flavor and quality. Fruits grow 6 to 7 inches long and 2 1/2 inches across, but can be picked smaller. Good for all types of pickles. Proliic yeilds. Disease resistant. Black spined.

Early Fortune Cucumber Good for slicing and pickling, 8″ long green fruit have crisp white flesh. This variety was selected by George Starr of Royal Oak, MI from a single plant found in a crop of “Davis Perfect.” Intro. by Rice Seed Co. 1910. (58-70 Day) Holds color and freshness. This superb variety originated in 1906 as a single plant found in a crop of the famous old-timer Davis Perfect (now extinct). The slightly tapering, dark green, smooth fruits will grow 8 to 9 inches long by 2-1/2 inches in diameter and have few seeds and white spines. Strong growing vines are very productive and disease resistant.

Little Tyke Cucumber (Hybrid) (34 Day) This early-bearing cucumber produces bounteous crops of petite fruits that are about 1 inch by 3-1/2 inches, their medium to small seed cavity, mild flavor and crisp texture make them ideal for crunchy little baby pickles. The vigorous vines adapt well to most soils, even heavy clay types, and express some tolerance to downy and powdery mildew.

Tomatos:

Pantano Romanesco Italian Tomato A Roman heirloom that was sent to us by Signor Barbetti, from Italy. The fruit are large and are deep red, with almost a purple tint. The flesh is very rich, flavorful & juicy. An excellent tomato for home and market gardeners, very rare and delicious.

Purple Russian Tomato This Ukrainian heirloom is at the top of its class with delicious purplish, egg-shaped fruit which are smooth, perfect and blemish free. With superb flavor, it is one of the best varieties we carry for fresh eating, salsa and preserving. This variety will make market gardeners and chefs happy, and is a favorite of our growers. The plants are very productive; fruit weigh about 6 oz. Introduced to the USA in 1980.

Carbon Tomato Winner of the 2005 “Heirloom Garden Show” best-tasting tomato award. This variety has won taste awards from coast to coast in the last few years, so we were proud to locate a small supply of the seed. The fruit are smooth, large, and beautiful, being one of the darkest and prettiest of the purple types we have ever seen. They also seem to have an extra dose of the complex flavor dark tomatoes are famous for.

Black Cherry Tomato Beautiful black cherries, look like large, dusky purple grapes; they have that rich flavor that makes black tomatoes famous. Market growers report that this variety is an incredible seller, large vines yield very well. Very unique and delicious.

Old Italian Tomato This variety was from a Mr. Bisignano, who brought it from Italy and made it available in the early 1980’s. Large-sized tomatoes vary in shape, but their thick, flavorful flesh has made them a favorite of many. Perfect for sauce, canning, or fresh off the vine. Real Italian tomato flavor.

Amish Paste Tomato Many seeds savers believe this is the ultimate paste tomato. Giant, blocky Roma-type tomatoes have delicious red flesh that is perfect for paste and canning. World class flavor and comes from an Amish community in Wisconsin.

Millionaire Among the rugged people of the Ozark mountains, rich flavor has made this variety famous for over 50 years and was used fresh and canned. They have a delectable sweet flavor and are beautiful coral-pink color. In the summer of 1950, Forrester Hutsell of Mountain Grove, MO, gave seed to Ed Henson of Champion, MO. He grew it locally for many years. In 1995, Carol Cleveland, of Norwood, MO sent Millionaire seeds to Neil Gillard of Ontario, Canada and he has been preserving it since. He sent us some seed two years ago for trials. After many years and many miles, we can at last offer the seed again in southern Missouri, just 20 miles from Mountain Grove! We have had requests for this variety from Ozarkians that can remember this variety from the 1950’s.

Mortgage Lifter Large, smooth, 1 lb. pink fruit have a delicious, rich, sweet taste. This variety has become very popular in recent years, and was developed by M.C. Byles of Logan, West Virginia. After crossing varieties for 6 years and selecting the best he introduced this beauty that he named Mortgage Lifter in the 1940’s after he sold plants for $1 each and paid off the $6,000 mortgage on his house. See the Article in the Spring 2003 issue of “The Heirloom Gardener” magazine!

Sioux One of the best-known historic tomatoes, the medium-sized fruit are early. Productive plants and great flavor made this one of the most popular Midwestern tomatoes in the late 1940’s. In 1947, Oscar H. Will & Co. stated, “It out-yielded all other varieties in South Dakota trials.” Per Henderson & Co., in 1951, “Two weeks earlier than Marglobe or Rutgers.” This tomato was one of our most requested, as people love the smooth, beautiful fruit and heavy yields. Introduced in 1944 by the University of New England

John Baer Tomato (70 Day) A Jung speciality from 1907 until 1962. Widely grown by both home and market gardeners, it was renowned for its earliness, enormous productivity and long bearing season. Bright red, meaty, smooth fruits have very good flavor. Great for fresh eating and canning. Vigorous indeterminate plants. We’re grateful to Seed Savers Exchange for resurrecting this fine old-timer

Wayahead Tomato 63 Day) “Way ahead” when it comes to early ripening, producing first fruits of the season. i Medium size tomatoes are bright red and very smooth. The flesh is solid with true tomato flavor. One of the finest for juice. Our strain of this tomato has all been grown from single plant selections. Determinate growth habit.

Roma Paste Tomato A quality paste variety, very thick flesh. A popular old favorite, good yields.

Pear: Yellow and Red Tomatos 75 Day) These minature 1-3/4 to 2 inch pear-shaped yellow tomatoes are delightful for salads, preserving, or eating fresh. Delightfully sweet, considered ‘garden candy’ by many. Vigorous indeterminate vines bear profusely.

Cherokee Tomato: uniquely wonderful tasting, juicy, good looking purple/red, great producer, medium size

Giant Belgian Tomato, heirloom, very large round yellow/orange. Much larger than picture lets on, I’ve had a few of these weigh in at 2 lbs each

Old German heirloom tomato This is the tomato are folk are raving about. Extra large sweet, juicy, good producer, stubborn and sturdy as it’s namesake

Beets:

Detroit Dark Red Beet (60 Day) This improved selection of the popular Detroit Dark Red beet produces higher yields of smooth, uniform globe-shaped roots. The flesh is tender, fine-grained, sweet and deep red throughout with indistinct zoning. Excellent for large dicing beets as they do not get woody, or use them small for canning and pickling. The glossy green medium tops make tangy boiling greens Detroit Dark Red Beet The most popular, old standard, all-purpose, red beet, uniform and smooth, blood-red flesh that is sweet and tasty. 14″ tops make good greens. Heirloom variety introduced in 1892

Chioggia Bassano Beet Pre-1840 Italian heirloom beet, this variety arrived in the USA prior to 1865. They have light red skin and beautiful rings inside, like red and white candy stripes. The flesh is very tender, mild and sweet. Named after a fishing town in Italy, a favorite here.

Bull’s Blood Beet 50 days. This beautiful beet has deep reddish-purple leaves! Very sweet and delicious, the baby leaves are a rage in salads. The beets are tasty too, and have pretty pink rings inside.

Flat of Egypt Beet In 1885 Vilmorin said, “An exceedingly early variety, and certainly the best of the early kitchen-garden kinds.” This is a very quick beet beet of great quality, producing flattened 3″, crimson-purple roots and short leafy tops.

Golden Beet This variety dates back to the 1820’s or before. The beets are a rich, golden-yellow and very sweet. A beautiful beet that won’t bleed like red beets. The greens are also very tasty. A favorite of many

Peas:

Little Marvel Garden Pea Vigorous bush plants, heavy yields and fine-flavored peas. A great home garden variety. An heirloom from 1908. 60 days Space-saving 15 to 18 inch vines are heavily set with 4 inch pods, frequently borne in pairs. Pods are filled with 6 to 9 large, tender peas that hold for a long time and are truly ‘little marvels’ for fresh use and freezing. A favorite for over 60 years.

British Wonder Garden Pea (50-55 Day)-A “super-cropper” that provides excellent yields of sweet green peas.In 1928, according to our catalog, it was considered by some to be the “sweetest pea in cultivation…Pods measure about 4 inches in length and contain from 8 to 10 dark green peas each, which are of a most lucious flavor.” Vines grow 24 to 36 inches tall and are best trellised. Limited supply.

Mammoth Sugar Melting Snow Sugar Pea 70 days. Large, sweet-flavored pods; 4′ tall plants. Needs cool weather to give good yields. Pods are tasty stir-fried or in salads. Pick before the peas inside start to swell. An heirloom that has been popular for many years.

Goliath Pea (68 Day) The best yielding, highest quality, edible-podded snow pea to date. The immature pods are broad, fairly flat and nearly 4-1/2 inches long. Their nice green color and stringless, tender quality holds longer after picking than other snow peas and maintains well even when not picked on time. Plants grow up to 5 feet if allowed to climb a fence or trellis and are tremendously productive. Resistant to fusarium wilt race 1 and powdery mildew.

Mammoth Sugar Melting Snow Pea 70 days. Large, sweet-flavored pods; 4′ tall plants. Needs cool weather to give good yields. Pods are tasty stir-fried or in salads. Pick before the peas inside start to swell. An heirloom that has been popular for many years.(70 Day) The flat, succulent 4 inch pods of this sugar sweet snow pea are a stir-fry classic and a delicious addition to salads and Chinese dishes. Grow like shell peas, but harvest pods when peas just become visible in the pod. This variety also freezes well. Highly productive, the 3 to 4 foot wilt-resistant vines require support.

Sugar Snap Snap Pea This is the wonderfully sweet, edible-pod pea so popular with consumers and gardeners. The delicious, tender pods are great raw (eaten before you ever leave the garden), stir-fried, or in salads. They also freeze very well. An AAS winner from 1979

Oregon Sugar Pod II Snow Pea Large, thick, 4″-5″ pods are superbly tender and delicious. This is my favorite snow pea. Bush plants are high yielding and stay compact. Developed by Dr. James Baggett, of Oregon State University. A winner

Mammoth Melting Snow Pea 70 days. Large, sweet-flavored pods; 4′ tall plants. Needs cool weather to give good yields. Pods are tasty stir-fried or in salads. Pick before the peas inside start to swell. An heirloom that has been popular for many years.

Beans:

Taiwan Black Long Bean

This is the true “Yard Long” bean, with light-green pods 38″ long, with black beans. The long vines set heavy yields of these delicious pods that will amaze your friends! LOng beans should be lightly fried; not boiled. They have superior flavor to common beans. This variety was collected from a Taiwanese immigrant in the 1970’s. RARE!

Molly Frazier’s White Cutshort Bean A favorite of a local family for several generations, the green pods are richly flavored and much tastier than many modern strains. Dry beans are great for soups and are bright white in color. The short vines are very productive. A very rare Ozark heirloom.

Golden Wax Bean Delicious, golden-yellow pods are stringless and are of good quality with extra- fine rich flavor. This old-time favorite has bush plants.

Chinese Red Noodle Long Bean This is the most stunning and unique bean I have grown yet. Fantastic deep red 18″ pods are so delicious, full of nutrition, and they even keep most their color when sauteed! Long vines produce all summer and do well under many conditions. This incredible variety will draw lots of attention in your home garden or at market. We are so excited to offer this unique, Chinese ethnic variety that produces fairly early. Small red seeds.

Goldito Yellow Bush Filet Bean (52 Day) The satisfying, subtle, buttery flavor of wax beans is captured in these picture perfect French baby filet wax beans. The 4-1/2 to 5 inch slim, light yellow pods are smooth, straight and stringless with a small seed cavity. The easy-to-pick beans are evenly distributed on vigorous bushes in concentrated sets, making them well-adapted for both hand and machine harvest. White seeded.

Stringless Green Pod Bush Bean (50-54 day) One of the first stringless bush beans. Upright 20 inch plants offer high yields of fleshy, round, curved, 5 to 6 inch medium-green pods that are very brittle and crisp. Remains stringless with good quality even when fully matured. Tolerant to both heat and drought. Can be used as both snap and dry beans. Light coffee brown seed.

Maxibel Green Bush Filet Bean 55-60 Day) The first full-size filet bean that is completely stringless. Dark green 7 to 7-1/2 inch pencil-slim pods are very firm textured and full of flavor. Unbelievably productive with the pods produced in a concentrated set for easy picking. Combines pole bean quality and flavor on a bush plant.

Masai Green Bush Filet Bean (55 Day) This baby French filet bean has become a standard in Europe where the French gourmet style is popular. The small-leaf bushes yield huge quantities of slim dark green 4 inch pods concentrated in the upper half of the bush for easy picking. The flavor and tender stringless pods are exceptionally good. Has excellent disease resistance. White seeded.

Pencil Pod Black Wax Yellow Bush Bean (50-65 Day) an all-purpose old-time favorite. Golden-yellow 5 to 7 inch pods are curved and pencil-slim, stringless and of excellent quality. Bushy 14 to 21 inch plants are rust and mosaic resistant.

Fortex Green Pole Bean (60 Day) A French filet-type pole bean that offers great eating, whether used fresh or frozen. Productive vines yield loads of slim, dark green pods that can be harvested at any length from 7 to 11 inches. They remain firm, stringless and delicious even after the seeds enlarge. Brown seeded.

Jade Stringless Green Bush Bean (56 Day) (PVP) Exceptionally good in every way. Jade produces high yields of tender, 6 to 7 inch, stringless, round pods with rich green color and outstanding flavor. Plants are large and upright holding beans well above the ground reducing curling and tip rot. Produces for a long time providing a lot of delicious beans for fresh use, freezing and canning. Resistant to bean mosaic, curly-top virus and rust. Pale green seeds

Slenderette Stringless Bush Green Bean

Tema Stringless Bush Green Bean

Bronco Green Bean

Peppers Hot:

Black Hungarian Hot Pepper 75 days. Unique, black-colored fruit that are the shape of a Jalapeno. They are mildly hot and have a delicious flavor. The tall plants have beautiful purple flowers that make this variety very ornamental. Rare and colorful!

Tam Jalepeno Very Mild Hot Pepper 70 days A very tasty mild Jalapeno type, with the same delicious flavor, but a lot less heat. Great yields.

Cherry Bomb Hot Pepper (65 Day) These little hot cherry peppers make great pickled peppers. Compact plants produce terrific yields of globe-shaped 1-1/2 to 2-1/2 inch thick-walled fruits that mature from green to red and can be used in both stages. A medium hot pepper. Resistant to TMV.

Habenero 95 Day) These small, wrinkled, thin-walled peppers are among the hottest, more than 30 times hotter than our Early Jalapeno. Fruits 1 inch wide and 2 inches long are green maturing to golden-orange.

Cayenne Hot Pepper Slender, long peppers turn bright-red and are very hot. The 2″ tall plants are vigorous and productive. THis heirloom has been popular many years for drying, using as a spice, and also medicinally.

Anaheim 80 days. Delicious mildly hot flavor, excellent for roasting or frying, good yields of very large chili peppers.

Thai Hot Pepper The hot heirloom chili from Thailand, these peppers are used in almost every dish in old Siam. Small pointed fruit are easy to dry, bright red in color. The Thais love the pungent heat. Ornamental plants are loaded with fruit. Pure Thai seed.

Pasilla Bajio 78 days. Mild-sweet-hot, fruit is dark green, turning brown as it ripens. This pepper is used in Mexican “mole” sauces, tasty.

Hungarian Hot Yellow Wax A Hungarian heirloom that is excellent for short season areas, very popular for canning and pickling. Medium to very hot fruit are light yellow in color; sets fruit over a long season.

Peppers Sweet:

Mini Multi Colored Bell Squash Sweet Peppers 60 days. Oh, so cute! Tiny, red, bell peppers are only about 1-1/2″ tall and wide. They have thick, red flesh that is very sweet and great for stuffing. 2′ tall plants produce loads of these little winners and early, too

Italian Marconi

Red, Chocolate, Yellow Big Bell Sweet Peppers 78 days. Colorful golden bells that are very sweet and tasty. Gold peppers are superb for fresh eating, great for kitchen or market gardens. Beautiful bells are glowing orange in color. The thick flesh is intensely sweet and fruity. Perfect for specialty markets

Aconagua Sweet Pepper 73 days. Very large, long frying peppers, up to 11″ x 2 1/2″. Tall plants give good yields over a long season, and the fruit is very sweet and delicious! This pepper was named after Mt. Aconcagua in Argentina.

Emerald Giant Sweet Pepper 78 days. Large, blocky bells have thick sweet flesh. Dark green fruit turn red when ripe. Vigorous plants give heavy yields. A good variety for the south. Developed in 1963.

Radish:

Cherry Belle Radish (22 Day) Outstanding for earliness, quality, and appearance. Round red radishes are uniform in size and shape. Flesh is crisp, firm, mild in flavor and slow to become pithy. Tops are small, making it ideal for bunching. 1949 AAS winner.

Sparkler White Tip Radish (25 Day) One of the most popular of the white tipped varieties as it combines handsome appearance, quality and extreme earliness. The white tips extend nearly halfway up the roots and the briliant color of the tops show up in strong contrast. Very crisp, tender and sweet

Crimson Giant Radish (25-30 Day) Turnip shaped radishes grow to apple size when given enough space. Deep crimson outside and snowy white inside with a crisp, mild sweet taste. Stays tender and never gets pithy despite its size. Vigorous plants with 4 to 5 inch tops are heat resistant.

White Icicle Radish Slender, 6″, ice-white roots have crisp flesh and fine flavor, mild and fine quality. This pre-1865 heirloom is still popular with home and market growers alike. Easy to grow (27 Day) Slender, crisp and mild, pure white radishes. Roots are very brittle and grow about 4 inches long. A long time garden favorite.

Lettuce:

Prizehead Lettuce

Iceberg Lettuce Compact, medium-large heads, very crisp. Introduced in 1894.

Black Seeded Simpson Lettuce Introduced in the 1870’s by Peter Henderson & Co. Sweet and tender leaves, light yellow-green, very popular, so pretty I have had customer tell she would use it for wedding bouquet!

Salad Bowl Lettuce

Merveille des Quatre Saisons 48 days. A pre-1885 French heirloom, crisp and tender. The fine flavored leaves have a reddish color. It is becoming popular again.

Spinach:

Bloomsdale Savoy Long Standing Spinach The old standard since 1925, does better in hot weather than most. Glossy, deep green, delicious leaves. (45 Day) A slow-bolting open-pollinated spinach with thick, glossy dark green crinkled and savoyed leaves. A time-tested favorite.

Kohlrabi:

Early White Vienna Kohrabi (Brassica oleracea) Delicious cabbage-flavored bulbs that grow above ground. Purple skin and sweet, white flesh, good cooked or raw. Kohlrabies make a real staple crop, with high yields; cold hardy. A pre-1860 heirloom. (42 Day) Contains as much vitamin C as an aornge! bulbs are light green outside with juicy white flesh inside. This easy to grow kohlrabi has a mild nutty flavor that is delicious whether steamed, added to soups, or eaten raw. Plants are vigorous with a highly productive growing habit. Has better garden holding than other kohlrabi varieties, but be sure to harvest when no larger than 5 to 6 inches in diameter as bigger bulbs lose quality and become tough.

Early Purple Vienna Kohlrabi This old variety is about the same as the purple, except these have pale green skin; mild and tasty.

Parsnips:

Hollow Crown Parsnip Tasty white long roots, sweet flavor, harvest after frost, a standard in all fall gardens. A popular variety in the 1820’s with very long roots. (105 Day) Produces mature roots up to 12 inches long with shoulders 3 inches wide tapering to the tip. Fine-grained white flesh is mild with a sweet, nutty flavor after frost. Does best in loose, deep soil.

Parsley Hamburg Rooted Herb (with Parsnip taste root) This heirloom dates to the pre-1600’s, and is grown for its large roots that make superb soups and stews. Leaves also delicious

Cabbage:

Early Jersey Wakefield Cabbage Introduced in the 1840’s, with tasty 2-lb. sweet and flavorful conical heads. This very early variety was sold commercially by Peter Henderson in the late 1860’s.

Copenhagen Market Cabbage (63-100 Day) One of the best for holding in the garden without bursting. Solid light green heads have good wrapper leaves, weigh about 4 to 6 pounds and are 6 to 8 inches in diameter. Very uniform with good flavor and excellent overall quality. Keeps well. Yellows sesceptible. Introduced in 1909.

Cauliflower:

Snowball Y Improved Cauliflower An old white type, ivory heads, good size. (70 Day) Uniform, solid 6 inch heads. A very good open-pollinated cauliflower that consistently yields smooth, white, heavy heads with good wripper leaves. Suitable for fall or spring sowing. Ideal for home or market gardens. Excellent for freezing.

Turnips:

Purple Top White Globe Turnip A popular market variety, heirloom (pre-1880), productive and easy to grow. Skin is purple/white. (57 Day) America’s most well-known turnip. Nearly round, smooth roots are purplish-red on top with crisp, firm, sweetly mild white flesh. Bulbs can grow 6 inches or more in diameter, but are best harvested when smaller

Carrot:

Oxheart Carrot Short, oxheart-shaped, 6″ long by 4″ wide, orange, 1-lb. roots. Sweet-tasting and good-quality, this uniquely-shaped heirloom was first offered in 1884. Good keeper (72-80 Day) One of the best for storage. Unique shape. Stump shaped roots are 5 to 6 inches long with thick shoulders about 4 1/2 inches across. Each carrot can weigh a pound or more. Roots are smooth, medium-orange and have excellent overall quality and flavor. They are easy to pull and will not corkscrew. Experiences little weight loss in storage. Ideal for table use and juicing. First introduced in 1884, it has become very hard to find.

Rutabega:

American Purple Top Rutabega (B. napus) Very tasty, mild and sweet, great cooked or raw, bright yellow flesh, top quality. A pre-1920 heirloom, a great fall vegetable. (90 Day) Large, round roots are 4 to 6 inches in diameter, bright yellow, with a rich purple crown. Flesh is creamy-yellow turning to orange when cooked, fine grained, sweet, and of excellent quality. Roots store well.

Broccoli:

Green Goliath Broccoli

Packman, (50 Day) A favorite in our test trials. Produces large, solid heads extremely uniform in size with tight buds. Features excellent side-shoot development after the main head is cut for extended harvests. Very tender with a mild flavor. Superb raw or cooked and freezes well

Pirate, & Mariner Hybrids

Brussel Sprouts:

Asparagus:

Precoce D’Argenteuil Asparagus An old traditional heirloom, this gourmet variety is highly esteemed in Europe for its delicious stems that can be blanched white with rose-colored buds. Italian Seed.

Mary Washington Asparagus Popular variety, long green spears. Pkt. (100 seeds Zones 3-10. Widely planted and very dependable. Produces long, green, tender spears with tight tips. Rust tolerant. Heavy 1-yr. roots.

Eggplant:

Rosa Bianca Eggplant 80 days. Colorful, light pink-lavender fruit with white shading. Rich, mild flesh is very popular with chefs and gardeners alike! No bitterness. A great variety for heirloom market growers. Use the color that sells

Lao White Eggplant White, 2” ball-shaped fruit turn deep yellow as they ripen, a colorful and good yielding heirloom from Laos. This very rare variety needs to be preserved as it is used in many traditional Laotian recipes.

Okra:

Green & Burgundy Okra Clemson Spineless 60 days. Plant is spineless, tasty green pods, best picked small. 55 days. Pods and stems are a beautiful, deep-red. Very tender and delicious. Highly ornamental and tasty!

Berries:

Ground Cherry Strawberry Husk Tomato) Huge yield of tart-sweet berries. This is the common type, used by the Pilgrims; excellent for pies, jams, and preserves of all kinds, also delicious fresh. The fruit grows inside a paper like husk, (the same as Tomatillos.) Grow it the same as you would tomatoes

Tomatillo: (Physalis subglabrata) Beautiful purple fruit, large size. Many are a bright violet color throughout their flesh. Much sweeter than the green types, it can be eaten right off the plant. Turns purple when ripe, rare!

Huckleberry or Wonderberry (Solanum melanocerasum) 75 days, large purple berries, that are that cooked and sweetened, (do not eat raw). Great in pies, huge yields of fruit all summer long. Plant 14″ apart. Strong tall plants do not have to be staked. Grow plants like peppers. Great for anyone wanting quick easy berries, and a huge yield. Originated in Africa.

(Mini Huckleberry) Chichiquilite (Solanum nigrum) Sweet purple berries are great fresh or cooked. They are much like Wonderberry but are larger in size and give heavier yields. Very easy cultivation; start seeds and grow like pepper plants, just 75 days to harvest.

Herbs:

Broad Leaf Sage (Salvia officinalis) Used in Europe and America to flavor many meats, stuffings, vinegars and more! Fragrant leaves are also used in potpourri, 20″ tall gray-green plants are quite attractive.

Catnip (Nepeta cataria) The herb that drives cats wild is also medicinal; used in a tasty herbal tea for colds and flu. Vigorous plant.

Chives – Common Wonderful mild onion flavor, these long, thin chives are excellent in many meals; great raw or cooked. Lavender flowers.

Dill – Bouquet (Anethum graveolens) Early to flower with large seed heads. Excellent in pickles and used to flavor many other foods. Easy to grow.

Lemon Balm (Melissa officinalis) Deliciously lemon flavored; great in tea. A vigorous, hardy plant.

Mammoth Basil O. basilicum) Large dark green leaves have mild sweet flavor. The most widely used for flavoring Italian dishes. Slow-bolting, high yielding. Annual. 24 to 30 inches.

Chocolate mint

Spearmint