Seeds

Our Mesclun blend of baby lettuces offers you a simple way of experiencing the delicious diversity of lettuce colors, textures and flavors. The tender young leaves are ready to cut quickly and plants will regrow rapidly for a second and even third cutting from the same bed. These are the same gourmet varieties chefs use for signature salads in fine restaurants. Enjoy the pleasure and satisfaction of growing them in your own kitchen garden this season.
Equal parts: Rouge Grenobloise, Royal Oakleaf, Cimarron, Sucrine, Blonde Batavia and Red Salad Bowl
Harvest in 35 days.

Approx: 2000 Seeds

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 seedbed 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 seed bed. Birds are often attracted to tender young seedlings so protect them if necessary.

HARVEST AND USE

Begin harvesting by the “cut and come again” method when plants are 4 or 5 inches tall. Cut as much lettuce 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 enjoy the sweet flavor and juicy texture of these delicate young leaves at their best.

Enjoy these heirloom Italian salad onions at the scallion stage, or let them grow into succulent and juicy baby onions. They have burgundy-colored outer wrapper leaves, and white interior flesh that is juicy, succulent and richly flavorful without being overly strong. They taste absolutely delicious sliced into salads or stir-fries, egg dishes, or topping pizza. Plus these special salad onions grow easily and hold well in the garden so you can harvest as needed over an extended period.

EASIEST TO START OUTDOORS
Plant seeds throughout cool spring weather and again in mid to late summer for fall harvests. Sow seeds in well-worked, fertile soil in full sun, spacing 1 inch apart in rows 8-10 inches apart, or broadcast thinly for bed planting. Plant 1/4 inch deep and firm soil well over seeds. Keep soil evenly moist while awaiting germination. Thin young seedlings to 2 inches apart, and enjoy the tender thinnings in spring salads.

GROWING NOTES
These baby salad onions take up little garden space, so tuck a row around beds of lettuce, spinach or radishes. Make several plantings a month apart to have a constant supply for spring and summer meals. Prepare soil well with lots of aged manure or compost before planting. Keep evenly moist and weed carefully when plants are young. Mulch well to conserve soil moisture and suppress weed growth.

HARVEST AND USE
To get the most out of your crop, use tender, mild-flavored early thinnings in salads. Continue thinning out seedlings gradually so plants stand an inch or two apart. Harvest as needed when the stems are ¼ to ½ inch in diameter and the tiny immature bulbs reach just 1/2 to 1 inch in diameter. Crunchy, full-flavored Italian baby salad onions are especially delicious in any green or potato salad, or in any recipe that calls for scallions or mild tasting onions.

The best variety of sugar snaps to eat whole when peas are round and ripe and pod walls are sweet, thick and juicy – you’ll be tempted to eat them all right off the plants! Super Sugar Snap vines grow 5 feet tall with larger, longer pods than other snap peas, good heat tolerance, plus pea roll and powdery mildew resistance. Tops for vigor, productivity and melt-in-your-mouth sweet taste, Super Sugar Snaps are wonderful eating raw or very quickly cooked.
Harvest in 62 days

Approx: 72 Seeds.
(Resistant to pea leaf roll & powdery mildew)

START SEEDS OUTDOORS

In early to mid-spring, plant peas in full sun in well-worked, fertile soil. Sow seeds 1 inch deep and 2 to 3 inches apart in wide rows or bands 3 inches across, spacing the wide rows 2 feet apart. Provide supports for these 5 foot vines at planting time. Protect from marauding birds with netting or floating row covers if necessary. Wet and cold early spring weather may affect germination so if first sowing doesn’t germinate evenly, replant right away as new seedlings catch up quickly. Sow again for a fall crop about 2 1/2 months before first expected fall frost.

HARVEST AND USE

Harvest only when peas are mature and round in the thick-walled, juicy pods for the best developed flavor. Savor their sweet crunch fresh from the garden (kids especially love them!) as a snack or slice into salads. To cook quickly, pull strings from pods and sauté in a little oil just until pods turn a deeper green color.

GROWING NOTES

Use netting or wire trellis to support these heavy bearing vines for easy picking. Turn a sprinkling of bone meal and wood ashes into the soil before planting. Keep pea vines well weeded and watered and mulch to conserve moisture. Water at the base of the plants to avoid mildew.

Our novelty mix offers gardeners the fun of growing both sunny yellow and bright orange carrots. You’ll have eye-catching rich harvests of crisp, smooth, evenly cylindrical roots that reach a full 8 inches in length. Both of these premium European varieties taste sweet and crispy with no soapy off-flavors and you can enjoy them over a long harvest period. Whether fresh sliced into carrot sticks, or quickly cooked, their sunshine bright colors are a kitchen gardener’s delight!

88 Days.

Approx: 380 Seeds.

START SEEDS OUTDOORS

In spring once danger of hard frost is past, sow seeds in full sun in finely-worked, fertile soil. Sow 1/4 inch deep and 1/2 inch apart in rows 8 inches apart, or broadcast thinly in beds and cover lightly. Keep seed bed evenly moist as carrots can be slow to germinate, emerging over 10 to 21 days. If first sowing comes up unevenly, replant right away as seedlings catch up quickly. Thin seedlings several times so they are 2 to 3 inches apart and have room to size up.

GROWING NOTES

Carrots like well-worked soil and need consistent moisture. If your soil dries out fast, cover seed bed with floating row covers to help retain moisture during the germination period. Keep carrots well weeded throughout the growing season. Plant again 3 months before first expected fall frost for a late crop.

HARVEST AND USE

Let carrots size up to at least 5 to 6 inches and turn deep orange or golden yellow before harvesting for best sweet flavor. Eat raw, sauté, or lightly steam. Set off their flavor with fresh lemon or orange juice and a sprinkling of minced herbs. Or glaze with a little honey and ginger or cinnamon. Fresh mint leaves are a pretty and tasty garnish.

This sprightly salad combination is a beautifully balanced mix of piquant, full-flavored salad leaves in a wide range of colors, textures and flavors. Sow, grow and harvest them all together to eat alone or mix with milder lettuces and fresh herbs for a wonderful stand-alone salad course. Contains peppery oakleaf-shaped Arugula, sweet/tart Mizuna, tangy Dijon-flavored Red Mustard and nutty tasting French Curly Endive.

Equal parts: Arugula, Curly Endive, Mizuna, Red Mustard
Harvest in 40 days.

Approx: 1500 Seeds.

START SEEDS OUTDOORS

In cool early spring weather, sow seeds in finely worked soil in full sun. Shake seeds from the palm of your hand, broadcasting them about 1/2 to 1 inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4inch of fine soil. Firm soil gently and water in with a fine spray. Keep seedbed evenly moist. Make small successive sowings until summer weather turns hot for a constant supply. Plant again in late summer for fall harvesting.

GROWING NOTES

These zesty flavored salad greens taste best given consistent moisture and mild weather. To extend the growing season into hot weather, sow in light shade or erect a canopy of loosely woven shade cloth over the bed and water regularly. 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 3 or 4 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. Mix these piquant baby greens with lettuces and fragrant herbs in proportions you prefer.

Sea of Red is brand-new leaf lettuce from top American breeders. The plants form open, loose heads of sword shaped leaves that color up to the most beautiful and amazingly deep, mahogany-red that we’ve seen in any lettuce variety. Unlike other red lettuces that fade in the sun, Sea of Red’s color just gets more intense. A true show-stopper in the garden, these richly colored leaves add gorgeous contrast to other lettuces and greens and make every salad a special occasion.

40 Days.

Approx: 850 Seeds.

START SEEDS OUTDOORS

In cool early spring weather, sow seeds in finely worked soil in full sun. Sow seeds about one inch apart in seed beds or containers. Cover lightly and evenly with 1/4 inch of fine soil. Firm soil gently and water with a fine spray. Keep seedbed evenly moist. Make small successive sowings until summer weather turns hot for a constant supply. Plant again in late summer for fall harvesting.

GROWING NOTES

Sea of Red will thrive 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 bed. Birds are often attracted to tender young seedlings, so protect them if necessary.

HARVEST AND USE

To harvest, wait until the plants form open, loose heads and are about 6 inches tall. Cut as much as you need, using scissors to shear off a patch of leaves about 1 to 2 inches above the soil level. Water well and fertilize lightly. If weather is cool, plants will re-grow for another cutting. The sword-shaped leaves with their beautiful deep red color will enhance any salad bowl and add interest to any sandwich.

Bred in Italy for traditional flavor and style, Romanesco is prized for its creamy, sweet flesh. The tender, plump fruits are classically striped in dark green with slight ridges. Plants offer improved disease resistance and early harvests. This is the most scrumptious zucchini we have found, with nutty-tasting flesh that is never bland or watery. Like all true Italian varieties, Romanesco’s edible blossoms hold well on fruits to stuff or sauté as a summer delicacy.

48 Days.

Approx: 15 seeds
Non GMO

START SEEDS OUTDOORS

Summer squash needs full sun, rich fertile soil and warm temperatures. Plant only when spring weather is warm and settled and night temperatures stay above 50°F (10°C). Sow groups of 2 to 3 seeds 1 inch deep and 2 feet apart, in rows 3 feet apart. Thin to 1 strong seedling per group. Or, make slightly mounded hills, 2 feet in diameter and 3 feet apart, sowing 5 or 6 seeds in each hill. When seedlings are several inches long, thin hill-planted seedlings to the 2 strongest plants per hill.

GROWING NOTES

Amend soil well before sowing with lots of aged manure or compost. Protect young seedlings from marauding birds by covering with green plastic berry baskets at planting time, removing when plants get crowded. Be sure to thin properly — you will have more productive, disease-free plants if seedlings have enough room to mature.

HARVEST AND USE

For succulent texture and best flavor, pick Romanesco when no more than 6 to 8 inches long. Frequent harvesting keeps plants producing tasty new fruits over a longer season. Slice lengthwise, brush with olive oil and grill until tender, then sprinkle with your favorite chopped herbs. Or combine chunks of Romanesco, onion, peppers and whole garlic cloves, toss with a little oil and bake in the oven until tender.

If you enjoy both crispy salads and Asian flavors, you will love this baby salad mix with a full array of colors, shapes and textures. Harvest effortlessly with scissors at just 4 to 6 inches tall for a delicious fresh salad blend that includes Komatsuna, Mizuna, Mustard (mild Green and Red), Rocket, Tatsoi and Chinese Cabbage. This mix of tender baby leaves makes a surprisingly mild and balanced salad bowl. Cut often for tasty fresh salads as pretty as a picture.

40 Days.

Approx:  900 Seeds.

START SEEDS OUTDOORS

In cool early spring weather, sow seeds in finely worked soil in full sun. Shake seeds from the palm of your hand, broadcasting them about 1/2 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 with a fine spray.Keep seedbed evenly moist. Make small successive sowings until summer weather turns hot for a constant supply. Plant again in late summer for fall harvesting.

GROWING NOTES

This mix will thrive 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 bed. 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 to 6 inches tall. Cut as much as you need, using scissors to shear off a patch of leaves about 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 enjoy the sweet flavor and juicy texture of these delicate young leaves at their best. For this Asian mix, try using rice vinegar and a touch of soy sauce and garlic in your vinaigrette.