Seedling & Plant Sale
Has ended for the Summer season, check back for Farm Stand sales & Fall/Winter seedlings.
Also known as Golden Custard. Beautiful, bright yellow fruit with a rich, mellow flavor. Likely predates Columbian times; a rare native American squash. Try it on a patio or in containers! We love this when grilling in the summer because it is low on seeds. It is high in fiber, vitamins, and minerals. Creamy texture and extremely buttery and flavorful.
This is the best summer squash for buttery, rich flavor and tender but firm texture. The plants are highly productive and produce semi-open, smooth, light-yellow fruits with a curved neck. This versatile squash is excellent fresh, steamed, sautéed, or grilled. Makes a flavorful baby vegetable.
Johnann’s Favorite Zucchini – It is smooth and creamy in texture with a mellow flavor. Sautés better than any zucchini she’s ever cooked, keeps its texture while accepting spices well. Grew in her garden easily through fall. Golden Delight Zucchini produces fruits that have a striking yellow color from bottom to tip. Fruits may be harvested small for miniature presentations, or allowed to reach optimal size around 7-8″ long.
Elongated fruit with light green, mild tasting, uniform, easily digestible, fluted slices. When raised on trellis they grow sting and straight OR they known to twist and coil while growing on the ground. Fruit reaches over 24 inches long, but is best harvested at about 15 inches. This classic Armenian “cucumber” is actually a melon genetically.
Marketmore 76 is an excellent open-pollinated slicer cucumber for its quality and yield potential. This plant produces an abundance of medium length 8-10 inches long cucumbers with dark green skin weighing 8-12 ounces. Its skin is slightly bumpy and can be left on or taken off for slicing and fresh eating. The Marketmore 76 is late maturing, but comes on strong in the middle of summer.
A hybrid variety that has a Chinese-type shape that is long and slender. Fruits have a striking appearance with shiny purple skin that becomes lighter towards the calyx. This is a very productive variety with tall, upright plants that provide heavy yields. Plants will produce in late spring/early summer and continue production throughout summer and into fall. Fruits are 9-12″ long with a 1-2″ diameter. Purple Shine Eggplant is a great variety for making small slices for sauteing or frying.
Beautiful deep black-purple eggplant perfectly sized for stuffing. This plant features a gorgeous purple, white and pink flower that will show off in your garden, as this variety grows taller than other eggplant. Flavor is superb, being rich and complex. Best harvested at 4-6 inches in length.
This sweet melon has an intriguing taste with notes of tropical flavors. Oblong fruits weigh 4 to 8 lbs with orange netted rinds. A truly interesting fruit! Melons are happiest when planted in mounds of organic matter and receive consistent watering. Best when left to fully ripen on the vine. Check for ripeness at 90 days.
These plants were so productive that 2 were enough to feed our family, the neighbors and random people on the street from harvest through spring. We trellised them to save garden space and they did terrific with no need to secure the fruit to the trellis. We will be sharing recipes soon that with have you and your family in love with this American strain of a popular Japanese squash, with stringy flesh that is used like spaghetti. Introduced to America before 1920.
Absolutely tasty! Keeps wonderfully through winter and into spring. This uniform selection is prized for its rich, dry, yellow-orange flesh and distinctive nutty flavor. The smooth, light-tan fruit weigh 3–6 pounds and are exceptional keepers. Vines grow 8–10 feet and produce 4–5 squash per plant. Highly productive plant, every time we picked one we would find a new one peeking out from under a leaf.
Prolific and super-sweet, this ground cherry works well for preserves and pies, over ice cream, and in fresh-fruit salads—or can simply be eaten straight out of the garden. The plants have a sprawling habit and produce ½-¾” fruits encased in a papery husk that turns brown when the fruits ripen.
A hybrid watermelon with a unique and beautiful, bright yellow flesh. This watermelon variety is classified as an “icebox” type, which simply means it is small enough to fit inside the fridge. Baby Doll Watermelon has an early maturity date, but should be harvested as soon as it is ready to prevent splitting in the field. Fruits average 6 to 10 lbs and have dark green stripes with a delicious, bright yellow flesh. Plants are relatively compact which means this is a great variety for growing in gardens with limited space.
Siam Queen is as gorgeous in the garden as it is delicious on the dinner plate! The sturdy stems support extra-large, 4-inch-long and 2-inch-wide bright green leaves. Clusters of small, intensely colored deep purple flowers appear on the very top of the plant, for a highly ornamental effect. Redolent of licorice, this basil is to delightful, your only problem will be whether to grow it for cuisine or for beauty.
Small blooms of white flowers are followed by lemon-scented seeds. Basil is at its most flavorful when fresh. The best time to harvest is just as the plant starts to set flower buds, well before flowers bloom. For harvesting, cut stems just before flowers open, strip leaves and use fresh, or dry on tray in dark, airy place. Or raise as a cut flower filler.
The most beautiful cut flower filler you can find. Distinctive cinnamon-colored stems, purple flowers tinged with bronze, and small to medium-sized, dark green leaves with a strong cinnamon scent. The best time to harvest is just as the plant starts to set flower buds, well before flowers bloom. For harvesting, cut stems just before flowers open, strip leaves and use fresh, or dry on tray in dark, airy place. Leaves may be frozen. Basil herb uses include tomato dishes, pasta sauces, vegetables and soups.
Oregano means joy, or brightness from the mountain. This simple, yet delightful herb has brought joy and flavor to our homes for many centuries. Small, flavorful leaves that add a delicious pungent taste to any dish! Used fresh or dried, the Italian Oregano will add that extra “bam” to all your Italian, Spanish and Mexican dishes. Oregano is also a wonderful landscape plant.
Sage is terrific in stuffing, cheese, and meat dishes, and is a main source of flavor in sausages. The culinary uses are endless: fried sage on roasted squash, mixed in with soups and pastas, delicious with caramelized onions on pizza–the possibilities go on and on. Just a few plants will provide enough sage to eat fresh and dry for an entire year.