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Heirloom Vegetables

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Beautiful Long Island heirloom suited for pies and long storage.
One of the most appealing extra-early tomatoes, also cold tolerant.
Still the benchmark for large butternuts.
Wild tomato with great flavor, fantastic for salsa and fresh eating.
An orange old-timer with rich flavor.
Purple heirloom for fresh salsa and long-term storage.
Sunny orange fruits with full flavor, meaty interior with few seeds.
French pumpkin with vivid color for adding vibrancy to fall displays.
Doubles as a wild, yet subdued ornamental and a culinary specialty.
Italian heirloom with white and violet streaks and creamy texture.
Heirloom with unusual pear shape, burgundy color, and rich flavor.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Unique color and great flavor; one of the best green tomatoes.
Emerald green kernels for cornmeal, originally from Southern Mexico.
Early Brandywine type yields flattened smooth fruits, many over 1 lb.
Mahogany brown with distinctively rich and fruity tomato flavor.
High-yielding heirloom paste tomato.
Sure conversation starter. Pink skin covered with peanut-like blisters.
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Well-known French heirloom romaine.
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Silky texture for a perfect pie, also a gorgeous ornamental.
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The classic New England pumpkin traditionally used for pies.
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Smooth late-season tomato with plenty of old-fashioned tomato flavor.
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A favorite for yellow cornmeal.
Snow-white heirloom.
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Richly flavored heirloom.
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Beloved Japanese delicacy.
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Richly flavored heirloom.
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