Person holding two Brussels sprouts.

Organic Vegetables

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Favorite multi-cut, open-pollinated Italian heirloom for spring/fall.
Best variety for making garlic braids.
Organic one-cut with spiky bronze leaves and great yields.
Crunchy texture and mild bean flavor.
Smooth, green, purple-veined leaves for baby leaf and bunching.
Unique, sweet romaine with excellent bolt tolerance.
Organic green curly kale, similar to Winterbor.
Our reliable and productive workhorse slicer.
Blue-green strap leaves with bold purple midribs.
Giant storage kohlrabi that retains its sweet, tender flavor.
A delightful mix of green, yellow and purple bush beans.
Earliest to market, easy to grow, and adaptable to diverse conditions.
Organic, semi-savoy variety for spring and fall.
Reliable yields on a uniquely compact plant.
Compact, uniform, mini romaine with excellent texture.
Striking lime green Romanesco with pointed, spiraled pinnacles.
Uniform red leaf with heat tolerance and heavy heads of frilly leaves.
Traditional OP, the standard variety in the South.
Common addition to salads and sandwiches that adds mild, nutty flavor.
Sweet and flavorful mini-sized peppers; all three colors in one mix.
The standard green Swiss chard, savoyed leaves, white stems and veins.
Greater uniformity for better yields.
Attractive, high-yielding greenhouse pickler with excellent flavor.
Compact, filled-out mini heads that are dark red even in the North.
Professional performance in an organic snap bean.
Be the first to market with a delicious organic option.
Medium-green serrated leaves with bright purple stems and leaf margins.
Prolific, shiny yellow patty pans on open plants for ease of harvest.