A large drumhead cabbage. A fall/winter type cabbage, stores very well. Introduced in 1924, it is an excellent market variety that is becoming rare.
Cour Di Bue
Tender, 3 to 4-lb, pointed, oxheart-type heads; very good for home use or specialty markets. This type of cabbage was very popular 150 years ago. Fairly early and of superb quality.
The standard, giant flat cabbage that is good for storage. 10 to 15-lb heads are of high quality; delicious flavor. This heirloom was introduced by European settlers in the 1860’s.
Mammoth Red Rock
A large heirloom cabbage from 1889 with deep red heads that have good flavor and are very colorful.
The traditional French variety is very rare outside of Europe. Solid, deep-red heads.
A long standing favorite, Grand Rapids produces medium-large plants that have wavy, frilled, deeply cut, light green leaves.
Stunning Batavian type is lavishly splashed in vibrant bronze-purple. Lovely enough for the flower bed, or even as a subject for a still-life painting! Mild, crisp and juicy, and very slow to bolt. Batavian lettuces are heading types, and yield heads midway between the tight heads of a crisp head and the loose heads of a leaf type.
Parris Island Cos
A tasty romaine-type. Uniform heads are pale cream-green inside, and the outside is dark green. Developed around 1949; named after Parris Island, off the East coast.
Ruffled, apple-green leaf type that does better than most lettuces under hot conditions--seldom bolts or becomes bitter. Introduced in 1946.
1 to 2 pound bulbs and edible flower buds which are excellent for seasonings and for cooking as a vegetable.
Plant grows like dill, used in Italian cooking. Tasty.
Kale-Blue Curled Scotch
Compact plants yield tender, blue-green, crinkled leaves that are quite delicious, very cold hardy, and rich in vitamin A.
Kohlrabi- White Vienna
Sweet and mild with a flavor reminiscent of turnips. Excellent raw or steamed.
Spinach-Long Standing Bloomsdale
The old standard since 1925, does better in hot weather than most. Glossy, deep green, delicious leaves.
Pak Choy- Dwarf
This tiny pak choy is picked when just 2 tall! It has dark green, wrinkled leaves with thick, white petioles and can be used whole to make amazing salads and stir-fries! Very tender and delicious!