Solanum lycopersicum ORGANIC. A striking pink cherry tomato with bright golden-yellow stripes, and excellent tangy-sweet flavor. Tall vines are very productive, and the fruit is quite crack-resistant. Bred by Artisan...
Solanum lycopersicum Sunny yellow, lightbulb-shaped fruit with mild sweet flavor, beloved by children especially. Vining plants are very productive, and heat resistant. This variety has been a favorite for a...
Brassica rapa The most popular open-pollinated Chinese cabbage (aka Napa cabbage) available! Sweet and crunchy, this all-purpose cabbage is excellent for fermenting, stir-frying, steaming, roasting, wrapping, oh the list goes...
Claytonia perfoliata This delightful green, also known as Winter Purslane or Spring Beauty, is native to the western mountain regions of North America. It got the name Miner's Lettuce because...
Brassica oleracea HEIRLOOM. Georgia Southern, aka True Southern or Creole, collards were introduced around 1880. These 2- to 3-foot tall plants have blue-green, slightly savoyed leaves with a tender texture...
Brassica oleracea HEIRLOOM Morris Heading, aka Carolina Cabbage, collards are an old-time favorite known for forming a very loose, cabbage-like head of smooth, dark green leaves. They are prized for...
Brassica oleracea HEIRLOOM. Marvin Foster of Fairmont, NC says these collards were saved by his grandfather in Pender County, NC for at least 60 years, and notes that they turn...
Barbarea verna Creasy greens, also known as Upland Cress, Early Winter Cress, or Belle Isle Cress, are prized in Southern Appalachia as one of the first edible plants to emerge...
Nasturtium officinale HEIRLOOM. One of the oldest known leaf vegetables consumed by humans, for good reason! A member of the mustard family (and not closely related to Nasturtiums, the edible...
Zea mays HEIRLOOM. Produces 2 to 3 large ears per stalk with lovely, dark red kernels. Plants grow up to 12 feet tall and have good drought tolerance. Mature ears...
Zea mays HEIRLOOM. A very rare landrace variety from the mountains of North Carolina, and one of the most interesting we've ever grown. As with all landraces, there is significant...
Zea mays HEIRLOOM. What was once one of the most cultivated corn varieties in the South because of its reliably high yields and excellent flavor is now back and ready...
Zea mays HEIRLOOM. The stock for this sturdy dent variety was given to us by Robert Cown of Northern Georgia, whose great grandfather, Robert M. Cown, bred it from a...
Zea mays HEIRLOOM. This old Appalachian variety grows up to 12 feet tall and typically produces two 9-inch cobs per plant, with broad, yellow kernels. Great for grits, cornmeal, and...
Zea mays HEIRLOOM. Jimmy Red corn is a rare American treasure. Once so rare it was only found on a few family farms, we are so happy to see it...
Zea mays This vigorous and productive dent corn was bred by Frank Kutka to carry the “Ga1s” gene, which prevents genetic crossing with other corn varieties. This lessens the chances...
Zea mays HEIRLOOM. A skinny cob not much larger than a pencil means larger, taller kernels. Pencil Cob germinates in cooler soils than many corn varieties and is a reliable...
Zea mays HEIRLOOM. Productive, reliable, and hardy, Reid’s Yellow is a popular old time variety for good reason. Developed in the mid 1800s by James L. Reid in central Illinois,...
Zea mays Wapsie Valley dent corn produces beautiful coppery-red and dark yellow kernels in 7- to 8-inch ears, on sturdy, 9-foot-tall plants. It is prized for its excellent flavor and...
Phaseolus vulgaris HEIRLOOM. These classic frijoles negros are a traditional staple in many Latin American cuisines, but have been adopted the world over. Their meaty texture and deep flavor makes...
Phaseolus vulgaris HEIRLOOM. The Marrowfat bean, also known as the White Egg bean, became popular in the mid 1800’s in part because of its creamy texture and bacon-like flavor. This...
Phaseolus vulgaris This mix of pole beans produces a fantastic soup bean mix in all colors - black, brown, gray, white, striped, and speckled. Could also be used as a...
Phaseolus vulgaris HEIRLOOM. The name of these classic beans comes from the spanish frijoles pintos, meaning “painted beans,” referring to their characteristic mottled coloring. Pintos are a favorite in soups and...
Phaseolus vulgaris HEIRLOOM. Rich, meaty flavor that cooks up soft every time with skins so thin they seem to disappear! Beans are a lovely amber color with dark striping and...