• Vines grow to 10 feet
• Each pod has 8-10 seeds
• Shelling pea
• 60-75 days
• ±2,000 seeds/lb

An historic variety originally introduced in the 1840s, this heirloom strain is from the family of Robert Woodbridge brought to SSE by Ben Gabel and Kate McEvoy. Robert’s grandmother got the seed “from the head gardener at a big country house during the war” and grew it in her garden in the village of Pickworth, Lincolnshire, England. A traditional tall pea that reaches heights of 10 feet—a great return for a small space. Eight to ten peas per pod.

• Organic
• Giant clusters of golden-yellow, 1 inch fruits
• Excellent sweet flavor
• Rarely a cracked fruit
• Enormous yields
• Indeterminate - Fruit ripens throughout the season
• 75-80 days from transplant

(aka Little Blonde Girl) East German variety obtained by Seed Savers Exchange from Gatersleben Seed Bank. Small golden yellow 1" fruits borne in giant clusters, excellent sweet taste. Enormous yields and rarely a cracked fruit. Bears until frost. Indeterminate, 75-80 days from transplant.

Also known as Bassano, and noted for its alternating red-and-white concentric rings that resemble a bull's-eye, Chioggia beets are wonderful for both fresh eating and pickling. It retains its markings if roasted whole and sliced just before serving. Named for a fishing town near Venice, this historical Italian variety has been grown in the United States since at least 1865.

• 50 days
• ±2,300 seeds/oz
• Organic
• Good for fresh eating and pickling
• Alternating red and white rings
• Sweet flavor

This variety works for:

• Fresh eating
• Steaming
• Boiling
• Baking
• Soup
• Pickling

To keep the concentric rings of red and white intact, bake this beet whole and slice it just before serving.

Instructions - Sow seeds outdoors as soon as soil can be worked in spring. Seeds will germinate in 5-10 days. Beets can be planted at two-week intervals for a steady harvest. All parts of the beet plant are edible.

• Direct Seed: 2" Apart
• Seed Depth: 1/2"
• Rows Apart: 20-24"
• Thin: 4-6" Apart

• Organic
• Red-purple leaves
• Sweet flavor
• Can be grown for salad leaves
• 35 days for baby leaf tops, 55 days for edible roots
• Contains 100 seeds

• Organic
• Best fresh-eating snap bean
• Bush habit
• 5-6" stringless pods
• Heavy yields
• Snap bean
• 55 days
• Contains 50 seeds

• Organic
• Mild, fresh flavor
• Slow to bolt
• Looseleaf and cut-and-come again
• 50-60 days
• Contains 250 seeds

• Organic
• Japanese heirloom is highly productive
• Fruits grow to 3.5 to 4 inches
• Very crunchy when green, slightly hotter when ripe
• Sweet with occasional hot pepper
• New for 2021
• From the Collection
• 80 days from transplant

Compact, bushy plants produce an abundance of 3.5-4"" wrinkled fruits over an extended period. When eaten in the green stage, as is traditional in Japan, peppers are incredibly crunchy with just a hint of heat. When red, the fruits are sweet and slightly hotter but not as crunchy. Perfect for frying, this Japanese heirloom’s fruits are usually mild, but an occasional pepper (about one in 10) is hot. Kitazawa Seed Company played an instrumental role in introducing ‘Shishito’ to the United States seed trade; Seed Savers Exchange acquired the variety in the 1980s from the Urban Farmerseed company of Convent Station, N.J. 80 days from transplant. Sweet with an occasional hot pepper. Organic.

• Green and deep maroon leaves
• Short season variety
• Looseleaf and cut-and-come again
• 40-50 days
• Contains 250 seeds

Plant this crop early…harvest it regularly…and enjoy it steamed, grilled, or sautéed! Grown for its slightly nutty, asparagus-flavored side shoots, broccoli raab (also known as rapini) is related to both broccoli and turnips but is actually closer to turnips in terms of cultivation. Large plants mature over a 1-2 week period, bearing side shoots and large, tender, abundant leaves on thin stems.

• 40-60 days from transplant
• Organic
• Slightly nutty, asparagus-flavored shoots
• Large plans mature over a 1-2 week period

This variety works for:

• Grilling
• Steaming
• Sauteing

Instructions - Sow seeds indoors ¼" deep. Plant out just before the last frost. Broccoli prefers cool temperatures and a regular supply of water. In many regions, it can be grown as both a spring and fall crop.

• Start Indoors: In Early Spring
• Germination: 3-10 Days
• Plant Outdoors: 24” Apart
• Light: Full Sun

• Organic
• Grown as an annual or biennial
• Plants grow to 9-12 inches tall
• Curled, dark green leaves
• 68-75 days
• Contains 250 seeds

Tom Hauch of Heirloom Seeds commercialized this variety in 1990. It was acquired from the Amish near Lancaster, Pennsylvania. Bright red 8-12 ounce fruits vary in shape from oxheart to rounded plum. Delicious flesh is juicy and meaty, excellent for sauce or fresh eating. One of Slow Food USAs Ark of Taste varieties.

• 85 days from transplant
• ±13,500 seeds/oz
• Organic
• Best-selling paste tomato
• Bright red fruits grow to 8-12 ounces
• Fruits vary in shape from oxheart to plum
• Juicy and meaty flesh
• Excellent for sauce or fresh eating

This variety works for:

• Fresh eating
• Sauce
• Paste
• Canning

Store your tomatoes at room temperature. The flavor and texture of tomatoes suffer when the fruit is chilled.

Heirloom tomatoes are bred for their flavor and simple preparation best allows that intense flavor to shine through. Tomatoes can be sliced and drizzled with olive oil, balsamic vinegar, and salt and pepper or layer slices with basil and mozzarella for a Caprese salad.

Roasted tomatoes have a richer, concentrated flavor.

There are hundreds of salsa recipes to try and most are dramatically improved with the use of heirloom tomatoes. Tomatoes are also the main ingredient in Gazpacho, a cold soup that is perfect for summer.