Seeds + Starting Material

Sow Lacinato kale seeds in the spring and early summer. A most elegant looking heirloom vegetable, the long, dark green leaves shoot from the central stem like ostrich plumes. A stunning addition to the ornamental vegetable garden, it grows 1m tall with deeply blistered, strap-like leaves that are frost hardy, but tender when cooked. Lacinato is often referred to as Dinosaur Kale due to its large size and distinctive, prehistoric look. It is an old descendent of Mediterranean kale. Plant Lacinato kale seeds in your organic vegetable garden and harvest this popular and nutritious super-food from summer to late fall.

How To Grow, Timing:  Direct sow in early spring to mid-summer for summer to winter harvests. Or start indoors 4-6 weeks before the last frost, and transplant out as soon as the soil warms up. Optimal soil temperature: 10-30°C. Seeds should germinate in 7-10 days.

How To Grow, Starting:  Sow 3-4 seeds 5mm deep in each spot you where a plant is to grow. Thin to the strongest plant. Space 45-60cm apart in rows 75-90cm apart.

How To Grow, Growing:  Ideal pH: 6.0-6.8.  Add lime to the bed 3 weeks prior to sowing. Kale likes well-drained, fertile soil high in organic matter. This plant prefers plentiful, consistent moisture. Drought is tolerable, but quality and flavor of leaves can suffer. Mix ¼ cup of complete organic fertilizer into the soil beneath each transplant, or use 1 cup beneath every 3m of seed furrow

How To Grow, Harvest:  Kale and collards can both be grown as a cut and come again crop for salad mixes by direct-seeding and cutting when plants are 5-8cm tall. They will re-grow. Or pick leaves from the bottom up on mature plants as you need them. In spring, the surviving plants start to flower, so eat the delicious flowering steps and buds.

Matures in 65 days.

Approx: 280 Seeds

This virtual rainbow of colorful and tasty radishes includes purple, pink, red, white and gold radishes, all with crunchy white flesh. They are fast growing and ready to enjoy in well under a month from sowing. Add them for flavor and color to any green salad, enjoy for crispy snacks, or slice up for eye-catching appetizers with creamy dips. Tuck seeds into the garden in both early spring and fall, wherever you have room for a quick crop. Seed Count: Approx. 425.

START SEEDS OUTDOORS
In early spring as soon as ground can be worked, sow radish seeds in well-worked, fertile soil in full sun. Space seeds 1 inch apart in wide rows 6 inches apart. Keep soil evenly moist and well weeded. If first sowing comes up unevenly, replant right away. Sow in late summer for a fall crop.

GROWING NOTES
Sow this quick cool season crop wherever you intend to plant heat lovers later. Radishes thrive with crisp flesh and mild flavor when given consistent moisture. Sow small amounts a week apart to mature in warm but not hot weather. Thin quick-growing seedlings early to 2 inches apart so roots have room to size up. Protect radishes with floating row covers if marauding birds or flea beetles that chew holes in the leaves are a problem.

HARVEST AND USE
Pull radishes when young round roots have reached the size of large marbles. If weather turns hot, harvest, cut off tops and store in fridge. Radish flavor is mildest in cool weather, spicier in hot conditions. Picked young and tender, this appealing five color mix makes crispy snacks, attractive appetizers, and adds flavor and crunchy texture to salads. Especially delicious sliced and tossed with a sesame or miso flavored dressing.

These lovely, plump, mini daikons have deep violet colored exteriors and crunchy flesh flushed with a center sunburst of violet. Their flavor is unique with a mild, subtly sweet but peppery flavor that becomes milder when cooked. Mini Purple daikon are round to oblong with blunt tips and grow about 3 to 5 inches long, depending on weather and conditions. Perfect for home gardeners, colorful Mini Purple daikons are more uniform and versatile than traditional bigger daikon varieties.

55 Days.

Seed Count: 90-95

START SEEDS OUTDOORS

In early spring as soon as ground can be worked, sow daikon radish seeds in a sunny spot with well-drained soil. Space seeds 2-3 inches apart in rows 6 inches apart. Cover 1/2 inch deep. Keep soil evenly moist and well weeded. If first sowing comes up unevenly, replant right away. Sow again in mid summer for a fall crop.

GROWING NOTES

For crispy flesh and mild flavor, give daikon radishes consistent moisture. When they are several inches tall, carefully thin seedlings to 3-4 inches apart, so the roots have room to size up and mature. Enjoy early thinnings in salads. Protect radishes with floating row covers if marauding birds or flea beetles that chew holes in the leaves are a problem.

HARVEST AND USE

If weather turns unexpectedly hot, pull, cut off tops and store the roots in the refrigerator where they keep very well. Daikon radish flavor is spicier in hot weather and milder in cool conditions. Slice and eat fresh, add to salads, shred for coleslaw or enjoy in stirfries, soups, and stews. Flavor is milder when cooked. Mini Purple daikon are delicious pickled in rice vinegar and will make a crunchy, colorful kimchee!

Our signature salad blend is straight from California’s Napa valley, where the best produce is a crucial part of every restaurant’s success. Easy to grow Wine Country Mesclun combines eight different sweet red and green lettuces with just the right amount of tangy greens in a perfect balance of crispy and buttery leaf textures. Simply cut as needed, then toss with extra virgin olive oil and mild vinegar or lemon juice for a perfectly balanced salad.

A blend of: Arugula, Spinach, 8 Lettuces, 3 Asian Greens, 2 Chards

40 Days.
Seed Count: Approx. 1300

START SEEDS OUTDOORS

In early spring, sow seeds in finely worked soil in full sun. Shake seeds from the palm of your hand, broadcasting them about a half inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 inch of fine soil. Firm soil gently and water in with a fine spray. Keep seed bed evenly moist. Make small successive sowings until summer weather turns hot for a constant supply. Plant again in late summer for ample fall harvesting.

GROWING NOTES

This mesclun mix thrives in mild weather with consistent moisture. To extend the sowing season into hot weather, sow in light shade or erect a canopy of loosely woven shade cloth over the seedbed. Birds are often attracted to tender young seedlings so protect them if necessary.

HARVEST AND USE

To harvest by the “cut and come again” method, wait until plants are 4 or 5 inches tall. Cut as much as you need, using scissors to shear off a patch of leaves 1 to 2 inches above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. Dress with a simple vinaigrette to set off the wonderful colors, diverse fresh flavors and delicate textures of this delicious salad mix.

The triple curled, rich green leaves of this top-quality Dutch variety are mild, juicy-sweet and tender: a perfect choice for vitamin-rich, garden fresh kale salads, kale “chips” and a whole range of traditional cooked dishes. Darkibor grows effortlessly into 18 inch tall, dense leafy rosettes of frilled rich green leaves. This striking edible landscaping plant is at home in both vegetable and ornamental gardens. You’ll be enjoying this great tasting, weather tolerant variety for months. 60 seeds, Non GMO. Harvest in 50 says.

TO START DIRECTLY IN THE GARDEN
As soon as ground can be worked in spring, prepare a well-drained, fertile garden bed in full sun. Sow seeds 2 inches apart in rows 12 to 18 inches apart. Cover 1/2 inch deep and keep soil evenly moist to ensure good germination. Sow again in late summer for another cold-hardy crop.

TO START INDOORS
Sow seeds in a container of seed starting mix 2 inches apart and cover 1/2 inch deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inches tall then plant outdoors. Space 10 to 12 inches apart so plants have room to mature.

GROWING NOTES
Kale tastes best in cool weather so sow spring crops early. A crop sown in late summer will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaves’ color, flavor and sweetness. Mulch to retain moisture in summer and before the ground freezes to protect the roots of fall crops.

HARVEST AND USE
Begin harvesting outer leaves when plants have 6 to 8 leaves. Vitamin-rich kale is delicious in hearty winter soups, stews and sautés; or braise the beautiful leaves with garlic and olive oil in traditional Mediterranean style. Pull and discard once plants begin to bloom since the leaves of flowering stalks get tough and bitter.

These pretty little lettuces form dense leafy 7-8 inch rosettes that look like lettuce bouquets. Baby Oakleaf’s elongated, notched, bright green leaves are tender, sweet and succulent and hold salad dressing well because of their unique shape.

Each appetizing head is perfect for a personal size salad for 1-2 people. Heads are quick to mature and grow equally well in beds or containers. You’ll find this lovely little lettuce is both delicious and very ornamental. 1700 seeds, Harvest in 70 days. Non GMO

START SEEDS OUTDOORS
In cool spring weather, start seeds in full sun. Sow seeds 1/4 inch deep and 1 inch apart in fertile, well-drained soil. When seedlings are several inches tall, thin to a final spacing of 4-5 inches apart. Extra seedlings can easily be transplanted elsewhere.

Container Spacing: Grow 3 plants in an 8 inch pot, or 7 to 8 plants in a 12 to 15 inch diameter container.

GROWING NOTES
Lettuce thrives in cool conditions with consistent moisture. Be sure to thin properly and keep evenly moist for sweet tasting, full heads. For a constant supply, make several sowings a few weeks apart until summer weather turns hot. Plant again in late summer for fall harvest. In hot weather, give lettuce some afternoon shade to extend harvest season and check water daily. Keep soil evenly moist and feed with liquid fertilizer every 2 weeks.

Consider transplanting lettuce seedlings around the edges of a big pot containing a young tomato or pepper plant. The lettuces will be ready to eat just as the bigger plant grows larger and needs the space.

HARVEST AND USE
Savor young thinnings in your first spring salads. Then harvest plants by cutting mature heads when they feel firm and well-filled out. Pull over-mature plants if they begin to elongate (“bolt”) in hot weather, as leaves turn bitter at this stage.

This extremely fast-growing hybrid spinach, bred in Japan, has amazing vigor and quickly produces giant leaves that are at least double to triple the size of other spinach varieties. Plan on truly bounteous harvests, because Oriental Giant’s big and smooth, slightly arrowhead-shaped leaves produce their huge yields almost overnight. Oriental Giant has excellent mild and sweet flavor, rich green color and a succulent crunchy texture. This fine variety has outstanding disease resistance to downy mildew, races 1-4.
Harvest in 35 days. 385 seeds, Non GMO.

TO START OUTDOORS
In early spring when danger of hard frost is over, sow seeds in well-worked fertile soil in full sun. Space seeds 1 inch apart in rows 8 to 10 inches apart, or broadcast thinly for bed planting. Cover with 1/2 inch of soil; firm soil over seeds to ensure good germination. If first sowing germinates unevenly, plant more seeds as they will catch up fast.

GROWING NOTES
Spinach is most productive grown in cool spring conditions and sown again in late summer for a fall crop. After seedlings reach 2 to 3 inches tall, thin out every other plant (and enjoy in early salads) and keep thinning in this fashion until plants are spaced 8 or 10 inches apart. Keep the shallow-rooted plants well weeded and watered. Spinach is a heavy feeder so fertilize several times with a high nitrogen source like fish emulsion solution for best harvests.

HARVEST AND USE
Wait until plants are well established and harvest just the outer leaves, leaving at least 4 younger center leaves so plant will continue to grow. Water and fertilize after cutting and plants will provide 2 or 3 pickings before weather gets too warm and spinach begins to go to seed. Plant again in late summer to early fall for a succulent autumn crop.

This early-bearing, bush Roma variety is an old Italian favorite, reselected for great taste and improved yields. The vigorous 2 foot plants bear heavy harvests of flat, wide, 5 inch long green stringless pods with a distinctively rich “beany” flavor. They are scrumptious just steamed with a little butter or use them in your own freshly made minestrone soup, marinated for antipasto or in any green bean recipe. You’ll find their full meaty flavor is special and satisfying.

START SEEDS OUTDOORS
In spring, once weather is warm and settled and night temperatures stay above 55°F (13°C), plant seeds in well-worked, fertile soil in full sun. Poke seeds 1 inch deep and 4 inches apart in rows 1 1/2 to 2 feet apart. Make several sowings several weeks apart until the end of June to provide long continued harvests.

GROWING NOTES
Garden beans are an easy reliable crop to grow, but don’t plant seeds too early as cold conditions prevent good germination. If first sowing comes up unevenly, replant right away; new seedlings will catch up quickly. Birds are often attracted to young bean seedlings, so watch carefully and protect with netting or floating row covers if necessary. Avoid cultivating plants or picking pods when plants are wet.

HARVEST AND USE
Pick these rich-tasting, full-flavored Italian specialty beans often for fresh snap beans by harvesting before the beans swell in the pods. The more you pick, the more plants will produce. Roma Improved also freezes well. If you wait until harvest and the pods mature so the beans swell you can use Roma Improved as green shelling beans. A great variety to grow where summers are especially hot.

C. pepo. There’s no question that Jack of All Trades pumpkin seeds are the top choice for farmers producing for the Halloween Jack-o-Lantern market. With only 95 days to maturity, it is the earliest maturing Halloween pumpkin, with as much as 95% grower pack-out rate. The pumpkins are notably uniform at 7-8kg each, globe shaped, and 27cm in diameter. This is the ideal size and shape for carving, but also taste great. Fruit exteriors have a light suture and the traditional golden red-orange color. Jack of All Trades will perform well for the home gardener, but you will not need more than one or two of these productive plants.

95 Days.

Approx: 15 Seeds.

Non GMO

How To Grow, Timing:  Direct sow or transplant in late spring when soil warms up. For transplants, start seeds indoors 4-6 weeks after the last frost date. Try to get the plants into the ground no later than the summer solstice. Optimal soil temperature for germination: 25-35°C. Seeds should sprout in 7-14 days.

How To Grow, Starting:  Sow seeds 2cm deep. Sow 3 seeds in each spot you want a plant to grow and thin to the strongest plant. Space plants at a minimum of 90-120cm apart in rows 120-180cm apart. If starting transplants indoors, consider using the 12-cell plug inserts.

How To Grow, Growing:  Ideal pH: 6.0-6.8.  These big plants need lots of food. Choose a sunny spot with fertile, well-draining soil. Dig in a generous quantity of finished compost and/or composted manure. Dig in 1 cup of a general well-balanced organic fertilizer under each plant. All pumpkins grow male flowers first, then the female flowers are produced. The female flowers have tiny fruits at the base of the petals and require pollination by bees, mostly. Incomplete pollination is common at the beginning of the season, and results in small fruits that are misshapen at the flower end. Discard these damaged fruits before they rot.

For the largest pumpkins, feed weekly throughout the growing season with fish or kelp based fertilizer. Keep the huge plants well watered, particularly in hot weather. Always water the soil, and avoid any form of overhead watering other than rain. Fruit will grow larger if you keep only one fruit per vine. As the fruit develops, try to gently encourage it to grow at a 90° angle to the vine itself. The largest pumpkin varieties will grow on their sides.

How To Grow, Harvest:  Like other winter squash, pumpkins are mature when they have coloured up well and their stems are crisp. For the best sugar content, cut the stem about 4cm or so from the body of the fruit. If the weather is dry, allow the pumpkins to cure in the field for 10 days, or in a warm room for 4-5 days. Bring pumpkins in under cover before rain.

How To Grow, Tips:  Powdery Mildew: An airborne fungal disease that causes white spots on the leaves at the end of the season. Several home-sprays are said to be somewhat effective. Spray any of the following at 7-10 day intervals. 1tsp baking soda and 1 quart of water with a squirt of dish soap, or 1 part milk to 9 parts of water. You can add a little kelp based fertilizer to the mix. Resistant varieties get the mildew just a few days later than the other varieties.