Plant: Early Spring or Fall

Eruca sativa

200 seeds/pack |  45 days

Apollo arugula is slightly less spicy than its cousin roquette. The leaves are about 8 inches long and with rounded margins. Plant in the early spring or fall. Will go to seed quickly with the heat of summer. Direct seed or start in trays and transplant.

$2.75

Plant: Early Spring or Fall

Eruca sativa

200 seeds/pack  | 45 days

Succulent and spicy cool-season green. Leaves deeply divided and dark green. Grows quickly and responds well to continuous harvest. Plant in the early spring or fall. Will go to seed quickly with the heat of summer. Direct seed or start in trays and transplant.

$2.75

Plant: Early Spring or Fall

Brassica rapa

200 seeds/pack    | 45 days

This classic Asian green is fantastic in stir-fry or raw in salads. Bok Choy produces large green leaves with succulent white and crispy stems that cook up well. The leaves grow from a basal rosette allowing for continual harvest of outer leaves and stems while new growth appears from the center. These are especially tasty when lightly steamed with soy sauce or Braggs.

$2.75

Plant: Early Spring or Fall

Brassica oleraceae

200 seeds/pack   |   60-80 days

These collards have large aqua leaves that stand up to both the summer heat and winter temps into the teens. Great texture and flavor. We loved them gently sauteed with garlic. Great in soups too.

$2.75

Plant: Early Spring or Fall

Lepidium sativum

200 seeds/pack | 45 days

This cress is very spicy. Use as a garnish or add to salad and other dishes. Leaves oblong and smooth along margins. Cool weather green.

$2.75

Plant: Early Spring or Fall

Lepidium sativum

200 seeds/pack | 45 days

Very spicy garden cress with crinkly leaves, reminiscent of curly parsley. Use as garnish and as gourmet green in salad and stir-fry.


 

$2.75

Plant: Early Spring or Fall

Brassica carinata

200 seeds    l    about 50 days

This unique green hails from Ethiopia and goes by a few different names. It is not quite kale, nor mustard, nor cabbage. Whatever you want to call I'm sure you'll agree it is delicious. Buttery sweet flavor that can be eaten raw or cooked. Prolific producer of cut and come again leaves that will overwinter in many climate zones. As seed producers we loved the heavy seed yield and the fact that it won't cross pollinate with other brassica crops!

 

$2.75

Plant: Early Spring or Fall

Tatsoi, Bok Choy, Tendergreen, Arugula and Garden Cress.

200 seeds/pack   |   45 days

Sow this mix to have tasty and plentiful greens September through May. All of these greens thrive during the cool season and can be harvested many times. Fantastic as micro-greens in salad or in stir-fry.

$2.75

Plant: Early Spring or Fall

Brassica juncea

200 seeds/pack    |   45 days

An American classic mustard, this is one of our new favorite greens. The 2-foot tall plant produces huge, dark green spineless leaves with wavy edges – a beautiful plant. This green is slow to bolt, so it will produce through the heat of the summer. Mild texture with a spicy kick.

$2.75

Plant: Early Spring or Fall

Brassica napus

150 seeds/pack   |   60 days

Plant this kale in the spring and enjoy for a year. It will survive extreme summer heat and then last all winter long in your garden. Frost makes this kale grow only sweeter. Enjoy in stir-fry, shredded in salad and steamed. This is our favorite kale and it has the added benefit of being a Brassica napus so for seed saving purposes it will not cross pollinate with broccoli, cabbage, etc.

$2.75

Plant: Early Spring or Fall

Atriplex hortensis

100 seeds/pack   |   40 days

Purple leaves brilliant. Orach is good for salads and stir-fry. The leaves have a sweet flavor and tender texture.

$2.75

 


Beta vulgaris


50 seeds


This rainbow veined chard thrives year round in most climates. Large dark green leaves with colored veins from red to orange and yellow are a nutritious addition to many dishes.This chard performs well in summer heat and cold wet winter weather alike. Plant in spring for a year of continuous harvest. For seed savers, beware that chard of any kind will cross pollinate with beets.


 

$2.75

Plant: Early Spring or Fall

Brassica juncea

200 seeds/pack    |   45 days

These huge leaves with red and green coloring pack a spicy punch. The flavor is wasabi-like when eaten raw. The spice, however, diminishes when cooked and is great for stir-fry or soups. It will overwinter well in many climate zones not covered in snow. One thing I really appreciate about this green is that it is slow to bolt in the spring. When many of our other overwintered greens are going to seed we are still eating from this mustard. It is also the last to get aphids or harlequin beetle damage in the spring. 

$2.75

Plant: Early Spring or Fall

Brassica rapa

200 seeds/pack   |   60 days

This cool weather crop is also known as broccoli raab. The leaves and tasty flower buds are the real treat here. They have a slightly nutty flavor. Use the flower buds as you would broccoli before they bloom. The more you pick, more buds. This veggie is great steamed, stir-fried, blended in smoothies or chopped up in salads. Like most cruciferous vegetable, spring raab is high in vitamin A, C, K and potassium.

$2.75

Plant: Early Spring or Fall

Brassica rapa

200 seeds/pack |  40 days

Tendergreen mustard is the mildest and most delicate mustard we grow, and because it continues through the snow, we use it as lettuce and enjoy salads all winter long! It is fairly quick to bolt so succession sowing is best for a continuous supply of nutrition rich salad greens. Use fresh or cooked...not a bit bitter! Here the tendergreen mustard is going to seed on the left of Maisie. She loves coming out to the garden to snack on the flowers!


 

$2.75