Eruca sativa

200 seeds/pack |  45 days

Apollo arugula is an improved Dutch cultivar of common roquette. The spicy leaves lack bitterness and are about 8 inches long 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.

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.

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.

Beta vulgaris

50 seeds

Bok Choy, Giant Red Mustard, 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.

Brassica oleraceae

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. 

Brassica nigra

200 seeds/pack  |   120 days to dry seed

Use seeds in making your own hot mustard! Native to the Mediterranean, this mustard is suited to the valley and foothill climate. Expect it to go to seed quickly but that is ok since it is mainly grown for its seeds. The leaves are mild, but slightly hairy, and can be used as a braising green. Annual.

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.

Notes from a customer about how she uses this variety, "I think of Persian cress as a green. I am Iranian myself and the way Iranians serve the cress is, in a plate of greens (which are considered herbs here ), with mint, basil, chives, cilantro, tarragon, radish and spring onion, or even by itself. A salad of raw greens/herbs as a side to every meal. Try it! It is amazing! You can even add nuts and feta cheese to the plate!"

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.

Brassica napus

200 seeds;  50 days

Vigorous, cold tolerant, frilly when mature.
Bright green, great raw or cooked. Mild sweet flavor.
Direct sow or start in trays in spring or early fall.
Open Source seed bred by Jonathan Spero of Oregon.

Brassica oleraceae

200 seeds/pack   |   60-80 days

Vates Collards yield large dark green leaves with a mild cabbage flavor that stand up to cold and heat alike. This heirloom was introduced in the 1930s from the Virginia Truck Experiment Station and has been a southern staple for many decades. Collards can be planted in early spring or late summer to overwinter during the cold months.

Spinacea oleracea

100 seeds  I   47 days   I   Open Pollinated

Our favorite for early spring overwintered spinach production. Heavy, Savoy-type, thick leaves, with great flavor. Winter hardy in well drained soils yielding the first field spinach of the year.