ASPARAGUS
Mary Washington Asparagus – release in 1919, became most popular standard asparagus
BEANS
Black Turtle Dry Bean – Old heirloom introduce in late 1770‘s, great for soups
Dark Red Kidney Dry Bean – Popular for use in Chili Con Carne & Creole dish – red beans & rice
Pinto Dry Bean – Popular choice for Mexican cuisine, commonly used for refried beans
Edamame Edible Soybean – Dates back to 1275, from a letter written by Nichiren, a Japanese monk
Blue Lake Pole Bean – A favorite of early Oregon farmers
Royal Burgundy Bush Bean – Delicious beans that turn green when cooked
Royalty Purple Pod Bean – Purple pods, stringless & tender bush type bean
BROCCOLI
De Ciccio Broccoli – Introduced in 1890, ‘Di Ciccio‘ is an old Italian heirloom
Early Purple Sprouting Broccoli – A great old English heirloom!
CABBAGE
Red Acre Cabbage – Heirloom cabbage that‘s great for salads & coleslaw
Early Jersey Wakefield Cabbage – Introduced in the 1840’s, tasty 2-lb sweet & flavorful heads
CARROTS
Atomic Red Carrot – Red colored carrots originated in India, China & Japan in the 1700s
Cosmic Purple Carrot – Sweet flavor, antioxidant content as potent as its color
Deep Purple Carrot – Cultivated in Afghanistan, Turkey & Middle East since 900 A.D.
Jaune de Doubs Carrot – Lemon–yellow carrot that comes from France, Mentioned in 1894
St. Valery Carrot – The Vilmorins of France mentioned this variety in 1885
CAULIFLOWER
Purple of Sicily Cauliflower – Colorful Italian Heirloom, purple–red heads
CELERY
Utah Celery – In ancient times, celery was valued primarily for its medicinal benefits
CHARD
Bright Lights Swiss Chard – Pink, yellow, red, white & orange colored stalks
CORN
Blue Jade Corn – exotic, beautiful blue sweet corn on miniature plants
Broom Corn, Multi–color – grown in Africa & Asia for centuries, used for flatbread, whisk brooms, etc.
Country Gentleman Corn – old fashioned white shoe peg variety first introduced in 1890
Glass Gem Corn – An amazing beautiful, translucent, multi–colored corn
Golden Bantam Corn – First introduced in 1902, good old–fashioned corn–on–the–cob flavor!
Miniature Pink Popcorn – Old variety, kernels range from pink to mauve to light purple
Painted Hill Sweet Corn – “Painted Mountain” flour corn X “Luther Hill“ sweet corn
Stowell‘s Evergreen Sweet Corn
Truckers Favorite Yellow Corn – Eaten fresh as roasted ears, dried kernels ground for flour
CUCUMBER
Straight Eight Cucumber – Heirloom 1935 All–American selections winner
EGGPLANT
Black Beauty Eggplant – old heirloom variety , still one of the most popular today
GRAINS
Robust Barley seed
Jet Barley
Chowford Barley
Burbank Hulless Barley
Black Hulless Barley
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Hulless Oats
Organic Cayuse Oats
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Red Quinoa – Raw, uncooked quinoa is 13% water, 64% carbohydrates , 14% protein & 6% fat
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Rice Carolina Gold – “grandfather“ of long–grain rice, appeared in Carolina colony by 1685
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Organic Winter Rye – especially healthy for diabetics
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White Sonora Wheat –
Hard White Wheat – will store for 10 to 15 years in a #10 can, used for bread & brewing
Organic Emmer Wheat – “Pharaoh’s Wheat” Once widely cultivated in the ancient world
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Tibetan Purple Barley –
Apache Red Sorghum –
GREENS
Georgia Southern Collard Greens – heirloom, Collard Greens have been eaten for at least 2000 years
KALE
Dwarf Blue Curled Kale – heirloom 1863 , so attractive it can be grown for its appearance alone
Rainbow Lacinato Kale – Leaves are accented with blue, red & purple, classic flavor
LETTUCE
Iceberg Head Lettuce – 1894 American heirloom, mild flavor, superior to supermarket variety
Lollo Rossa Lettuce – Native to Italy, 100 times more antioxidants than common lettuce
Mascara Lettuce – Heirloom with mild taste, mascara–red, frilly, oak–shaped leaves
Parris Island Cos Romaine Lettuce – Highest nutritional value of any lettuce, crisp & flavorful
ONION
Yellow Sweet Spanish Onion – Gardener‘s favorite, mild sweet onions
PEAS
Alderman Pea – An old variety, first introduced in 1878
Little Marvel Pea – originally introduced by Sutton & Sons of Reading, England in 1900
PEPPERS
Sweet Banana Peppers – a good source of vitamins A & C , dietary fiber & potassium
Long Red Cayenne Pepper – Used in Korean, Sichuan & other Asian cuisine
Red Chili Pepper – Part of the human diet in Americas since at least 7500 BC
Habanero Peppers, Orange – classic Orange Habanero , one of the hottest peppers
Oda Pepper (mini purple) – Very sweet, shade of plum purple ripening to red–brown
Sweet Pickled Peppers – mature to lovely shades of yellow, orange, red & purple
Tabasco Pepper – Used for Tabasco sauce, Scoville rate of 30,000 to 50,000
SPINACH
Strawberry Spinach – Equally delicious eaten raw or steamed, tiny red fruits tasty in salads
Viroflay Spinach – French heirloom dates back to 1885
SQUASH
Sweet Potato Squash – first introduced by a seedsman in the USA in 1894
TOMATOES
Amish Paste Tomato – Acquired from Amish farms of Lancaster Pa. from Amish of Wisconsin
Beefsteak Tomato – classic huge tomato, bears large 1–2 pound fruits
Besser Tomato – Old German favorite dates back to 1880‘s, very sweet cherry tomatoes
Fat Cherry Tomato – a classic sweet cherry tomato w/ fruits that can reach the size of a golf ball
Moneymaker Tomato – Old English heirloom, Flavorful & becoming Rare
ZUCCHINI
Golden Zucchini – classic Golden Zucchini, with golden yellow skinned fruits
Grey Zucchini – has been a favorite of vegetable gardeners since the 1950‘s
HERBS
Large Leaf Italian Basil – Genovese–type basil the very favorite of the culinary world
Basil , sweet – Cultivated in India for over 5000 years
Cilantro – All parts of the plant are edible
Fenugreek – a common ingredient in dishes from South Asia
Lavender , English – Used for herbal medicine, herbal tea & message therapy
White Mustard – flavor is considered to be milder than that produced by black mustard seeds
Oregano , Greek – Valued for it‘s beauty, medicinal value & culinary uses
Parsley, Italian Giant – used in Italy & Greece for culinary & medicinal purposes for generations
Italian Rosemary – Perfect compliment to roasted lamb, chicken, turkey & potato dishes
