Capsicum annuum (65 days) Open pollinated. Also known as Golden Delicious Apple Pepper. Heirloom from Hungary forms delicious flattened thick-walled fruits that ripen through yellow to red.
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Capsicum annuum (70 days) F-1 hybrid. Deep carmine horn-shaped 2.5x6" fruits. Classic Italian Corno di Toro type. Unusually sweet. Widely adapted and early maturing.
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Capsicum annuum (76 days) Open pollinated. Shiny red thin-walled 8" long tapering frying pepper. Sweet mild flavor, good raw and especially fried. High yielding.
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Capsicum annuum (80 days) Open pollinated. Red-orange 3x6" horn-shaped fruits taper to a blunt point. Sweet and mildly spicy; 500-1,000 Scovilles. Heirloom.
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Capsicum annuum (74 days) Open pollinated. Round 1-2" shiny bright tangerine fruits on sturdy plants. Heat is comparable to a mild jalapeño, but varies with the weather.
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Capsicum annuum (65 days) Open pollinated. Black 2.5" long conical peppers ripen to lustrous garnet. Mild, juicy, thick-walled, a little less spicy than a jalapeño; 2,000-5,000 Scovilles.
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Capsicum annuum (80 days) Open pollinated. Striking color display, white with green stripes to orange with brown stripes, to red. 2" curving pendant form. 5,000-30,000 Scovilles. Attractive foliage.
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Capsicum annuum (100 days) Open pollinated. Shiny orange fruits are a bit longer than a habanero but they pull off the look. Bushy short plants bear about 2 dozen sweet—not hot— fruits.
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Capsicum annuum (88 days) Open pollinated. This rare Pennsylvania Dutch heirloom packs considerable heat. Rarely eaten raw, the peppers were traditionally used for pickling and pepper vinegar.
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Capsicum annuum (82 days) Open pollinated. Tiny bright red 1" conical fruits stand erect from foliage. Very hot, 25,000-40,000 Scovilles. Pretty and prolific.
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Capsicum annuum (71 days) Open pollinated. Red 4-6" long wrinkled tapered pendent fruits. Good fresh, roasted, strung into ristras, or dried and ground. Prolific.
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Capsicum annuum (90 days) Open pollinated. Light yellow 3x4.5" pointed fruits. Juicy, sweet, flavorful. Ripens to red and can be dried for paprika. Incredibly productive.
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Capsicum annuum (70 days) Open pollinated. Semi-hot and semisweet for perfectly balanced homemade paprika. Thick-walled light yellow to red fruits hold up well in roasting and in the traditional use as a stuffing pepper.
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Capsicum annuum (80 days) Open pollinated. Early and prolific even in bad years, with a rich fruity taste. Maine-grown seed continues its cold-climate adaptation.
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Capsicum annuum (90 days) Open pollinated. Orange sweet bell pepper. Thick-walled, blocky 3½" fruits. Easy to harvest. Good foliage cover on 4' plants helps to prevent sunscald.
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Capsicum annuum (68 days) Open pollinated. Prolific yields of long tapering 2"red sweet peppers on short stocky plants. Great for cold-climate growers.
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Capsicum annuum (74 days) Open pollinated. This large blocky market-type pepper produces good-sized glossy dark green 3–4 lobed peppers on tall bushy plants, even in adverse conditions.
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Widely known to effectively repel burrowing mammals like moles, voles, gophers, rabbits, ground squirrels and armadillos. Much cheaper and more versatile than granular castor oil products.
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Phacelia tanacetifolia Open pollinated. The small frizzy curling lavender-blue sprays provide high-quality pollen and nectar. Can be used to increase beneficial insect diversity and populations while suppressing weeds. Great for honey.
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Papaver Open pollinated. Double-purpose poppy produces white lavender single blossoms and large seed heads. White seeds have sweet, nutlike taste. 4'.
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Papaver Open pollinated. 3' tall. Mostly pink on the outer two thirds of the petal edge with a slight purple blush in the middle and on the petal backs. Double, but not a full pompon.
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Solanum tuberosum Mid-season, blue skin, blue flesh. Maintains its purple color after boiling, roasting or frying. This spud is packed with powerful antioxidants.
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Solanum tuberosum Mid to late season, red skin, red flesh. Plump fingerlings with smooth skin, excellent color retention and high yields. They’re also tasty as heck!
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Solanum tuberosum Mid to late season, yellow skin, yellow flesh. Nutty and waxy, Bananas are renowned for their heavy yields of giant fingers.
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Solanum tuberosum Late season, yellow-netted skin, yellow flesh. The most consistent fingerling in shape and size. Versatile in the kitchen and a great keeper.
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Solanum tuberosum Mid to late season, purple skin, purple flesh. Dig them as sweet little fingerlings early or hold out for larger potatoes later in the season. Distinctively earthy flavor and pleasantly waxy texture.
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Solanum tuberosum Mid-season, red skin, yellow flesh. Gorgeous, with excellent flavor, smooth texture and hearty yields. Late-blight resistant.
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Solanum tuberosum Early to mid-season, red skin, white flesh. Rounded oblong tubers with pinkish-red and slightly netted skin. Shallow eyes for easy peeling. Late blight resistant.
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Solanum tuberosum Mid-season, red skin, white flesh. Excellent dormancy retention in winter storage. Order your extra crates now to accommodate staggering yields to come!
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Solanum tuberosum Mid-season, russeted skin, white flesh. Good flavor and reliably high yields. Russets can be fussy in our humid climate, but Gold Rush performs even in wet years or poor soils. Perfect for baking and fries.
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Solanum tuberosum Very late season, russeted skin, white flesh. Known to most as the Idaho Potato, the dry mealy texture makes it a trusty old favorite. A great baking or mashing potato. Its reliably high yields mature late in the season.
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Solanum tuberosum Late season, yellow skin, yellow flesh. Buttery and decadent with a creamy texture, striking bicolor skins, and high yields of up to 28 tubers per plant!
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Solanum tuberosum Mid-season, buff skin, white flesh. The quintessential Maine potato, with large uniform tubers that store extremely well. High yielding, adaptable and late-blight resistant.
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Solanum tuberosum Early season, buff skin, white flesh. Creamy and fancy. Yields abundant golf-ball–sized potatoes throughout the growing season. Great for container gardening.
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