Amaranth
We include wild amaranth in our braising mix for most of the summer, and it is available separately at the farmers markets and by special order. We are trying a number of red amaranth varieties this year.

Apples

• Liberty: Crisp red apple with a nice tart flavor, ripens in September.

Artichoke
We hope to be offering baby artichokes again. We pick them early, leaving long tender stems. This gives them a tasty "extension of the heart" to enjoy.

• Violetta di Chioggia

Arugula
We use arugula in salad mix when it's young and braising mix when it is older.

• Cultivata: Traditional Italian cultivated Arugula. Nutty, Spicy, Delicious.
• Selvetica: A wild Arugula with smaller leaves and a concentrated intense flavor.

Basil
Our secret growing method produces intensely flavored basil. OK, here's the secret: we grow the basil without extra fertilizer. Struggle and stress is the secret to the best flavor for basil and most other herbs.

• Genovese: The classic basil, best for pesto. We use Italian seed.
• Napolitano: A little spicier and more complex than Genovese.
• Thai: Strong overtones of clove and cinnamon, used in many Asian cuisines

Bean, Haricot Vert

• Fortex: A slender and delicious french style bean. When they are 14 inches long or so, they no longer qualify as a refined french bean, but they are still tender and excellent for making dilly beans.

Beans, Bush
Snap beans are earlier than our favorite pole beans, so we harvest them just until the pole beans are ready.

• Dall Occhio: The best tasting bush bean we grow. The seed was originally from Italy; we have been saving it and re-growing it since 2004.
• Jaune de Montreal: An early yellow bush bean, a little lumpy in appearance, with a fine flavor.
• Provider: Straightforward good green bean.

Beans, Pole
Once a major crop in Oregon, pole beans have been replaced by bush beans which can be harvested mechanically. Oregonians of a certain age all have stories of making a little money by picking pole beans when they were children. The switch is our loss since pole beans have much more flavor than bush beans

• Cobra:
• Fasold:
• Golden Nectar: We have been searching for a yellow pole bean with outstanding flavor. This one it it, sweet and intensely beany.
• Oregon Giant: Oregon Giant is listed in "Renewing Salmon Nations' Food Traditions" by Gary Paul Nabham. We found some seed last year and grew enough so that we will have a crop to sell this year. In appearance, Oregon Giant is similar to Rattlesnake, only bigger and very tender at a large size.
• Purple Podded Pole: A rich purple color early in the season, developing some green streaks later on. The purple color is lost when it's cooked, unfortunately. Strong bean flavor.
• Rattlesnake: Our favorite green bean, although the green is beautifully streaked with purple. It has the quintessential bean flavor.

Beans, Romano

• Brianno:
• Goldmarie: A yellow Romano, by far the best we have grown or tasted.
• Musica: The best green Romano. Excellent flavor, stays tender to quite a large size.

Beans, Shelling and Dry
Shelling beans are mature but not dry bean seeds. We usually cook them in a quarter inch of water with a little olive oil and a sprig of thyme or sage. Depending on their size and maturity, they can take 20 to 30 minutes to become tender. Cooked shell beans are a great salad ingredient or side dish. We grow a number of bush and pole shelling bean varieties, which ripen in succession. In any given week from September through the first frost in mid-October, we have several varieties to choose from; each variety lasts 2-3 weeks.

• Borlotto Piemontese: A bush borlotto in a lovely pink and white streaked pod, with a pretty bean to match. The seed is originally from a farmers market in Padua.
• Dall Occhio: This snap bean ripens into a fine shelling bean and eventually a popular Italian dry bean. We have had the Venetian strain for several years.
• Frye's: The seed for this variety was given to me by a Gales Creek neighbor. It looks like the bush variety Brown Swedish, but it's a pole bean. No pretty colored markings like some other shelling beans, but excellent flavor.
• New Mexico Boletas: A Southwest heirloom which has done well for us. Small, with a lovely flavor.
• Rattlesnake: Our favorite snap bean also makes a nice shelling bean. The beans are pretty dull in color, but make up for that in taste and ease of shelling.
• Scozzesi di Montagna: The latest of the shelling beans - round and fat.
• Snowcap: An heirloom bean from Maine. Half of the bean has a gold and maroon mottled pattern and half is snow white.
• Volga German: In spite of its german and Russian name, this ai like a borlotto. It's earlier than the others, so we can start the shelling bean season in August

Beets
We grow a variety of beets from dark red Bull's Blood to Touchstone Yellow and Golden Specialty, plus Chioggia, with its bullseye pattern. Beets are available from spring through early winter.

• Beet Mix: A generous mix of beets starts to transplant and enjoy
• Bulls Blood: A delicious globe-shaped beet. Deep red in coloration. Especially sweet when cooked.
• Chioggia: an Italian Heirloom beet with white and purple to pink to red rings of alternating color. They have a a sweet peppery flavor and are smooth and mild tasting. They are beautiful in a salad.
• Detroit Dark Red: An old fashioned classic with the best beet flavor
• Golden Detroit: The beets turn deep yellow when cooked, and do not bleed like red beets. The roots retain their sweet flavor during cooking. The green leaves with yellow stems can be used in salads when young and can be cooked as greens when mature.
• Golden Grex: Roots are golden orange with a blushed orange hip on the top of the beet. When cut open some, but not all, interiors will have beautiful alternating concentric rings of yellow and red similar to a Chioggia. The stems retain some gold coloration. Very tasty.
• Touchstone: When cut, these gold-orange beets reveal striking gold flesh inside. Excellent taste and sweeter than most red beets.

Blackberries

• Himalayan: A weed, but as you know, delicious. Special order only

Broccoli
Thanks to the Organic Seed partnership, we have a hybrid variety which resists all the usual pests and produces lovely, fine tasting small to medium-sized heads of broccoli.

• Calabrese: This is an Italian Heirloom brought over in the 1880s. A delicious green variety that produces large floret heads, followed by many side shoots till the end of the growing season.
• Diplomat: A wonderfully productive dark green Broccoli. Large flavorful heads develop, followed by abundant side shoot florets.
• Purple Peacock: This cross between Kale and Broccoli gives beautiful purple edible leaves and loose florets topped with beads of green.
• Summer Purple: A vigorous, heat tolerant purple sprouting broccoli. Florets are vibrant purple amongst light green foliage.
• Waltham: A cultivar since the 1950s, this dark green compact Broccoli develops good heads and many side shoots.

Brussels Sprouts
We have two kinds - green and red (like red cabbage). We don't sell them until after we have had a sharp freeze in the fall, because they just don't taste as good until frost has sweetened them. We sell them on the stalk, so they stay fresh and alive.

• Falstaff:
• Igor:
• Roodnerf: One of last open pollinated varieties around. Plump brussels sprouts with great flavor.
• Rubine: Purple green sprouts that have a wonderful nutty flavor.

Cabbage

• Derby Day: Very good ballhead summer cabbage. Extremely sweet and tender.
• Steins: Very sweet and juicy cabbage that is great for making that delicious Kraut.

Cardoon
We have been encouraged to try this by one of our chef customers. The plant is related to artichokes, but the stalks are eaten instead of the leaves.

Cardoon
We will be growing cardoons in the traditional Mediterranean way, starting them in a trench and blanching them by covering the plants as they grow.The should be ready by early autumn.

Carrots
Colorful, delicious baby rainbow carrot mix. Try roasting them with the tops on and eating it all.

Catnip

• Catnip: This strain has been endorse by cats from coast to coast including Mr. Kitters, Gabriel, the late lamented Jasmine, Bonnie Prince Charlie, Fluffy, Lillian, and so many others

Celery

• Giant Red: More powerful flavor than green celery. The hearts are pink and cream colored.
• Redventure: A cross between the Giant Red variety and a popular green variety. This Celery has dark red stems topped with green foliage. Wonderful flavor.

Chard
The best summer green

• Rainbow Mix: Red, yellow, pink, and white stems, green and red leaves, great flavor.

Chicory

• "mistacanza": a mix of endive and escarole
• Green Frisee Endive: Very Finely cut curly leaves

Chinese Cabbage
Available spring and fall

Chives
We have both garlic and onion chives. Both are nice additions to salad or make a lovely garnish on many dishes.

Collards
Southern Greens with big flavor

• Champion
• Yellow Cabbage Collard: These Collard greens are a beautiful light green-yellow with a more tender texture and milder flavor than other traditional varieties.

Corn
Sweet corn is available only for a few weeks, it's a highlight of the summer. The proper Mid-Western way to buy fresh sweet corn for your family is to get a dozen or two dozen ears. Everyone should plan to eat at least three. You can skip seconds on the potato salad and the barbecued chicken.

Cress
Tasty, little, unassuming green. Great in salad mixes.

Cucumber

• Green Finger: Middle eastern style with smooth bright green skin, and mild flavor
• Lemon: Little round white-yellow heirloom cucumbers. It sort of looks like a lemon. There is no lemon taste, unless you add it.
• Little Leaf: A pickling cucumber suitable for container growing
• Lungo Verde Ortolani: Italian "Farmers Market" cucumber. Very delicious
• Piccoli di Parigi: wonderful little pickling cukes, also good for salads

Edible Flowers

• Calendula: Wonderful orange little flower. Easy way to dress up any salad or cake. Good for the skin too.

Eggplant
We have tried more than 50 varieties of eggplant over the last 10 years, in search of varieties which are delicious and tender (we will not sell an eggplant which has to be peeled) and which will grow and produce well in our challenging micro-climate.

• Balaroi:
• Bambino: Miniature black eggplant the from walnut to golf ball size. Intense flavor.
• Banka:
• Fairy Tale: A small tear-drop eggplant with lovely purple and white stripes. Mild flavor.
• Galine: Glossy black fruit with a green calyx. Fairly early and productive
• Kamo:
• Korean Long Early Black:
• Lao Purple Stripe:
• Machiaw: Long and skinny, very tender, brilliant fuschia colored.
• Mangan: Glossy black with a dark calyx.
• Millionaire: New this year. Asian-style with a black calyx
• Prosperoso: A fat purple Italian heirloom. Not particularly productive in out climate, but so delicious it is worth growing anyway.

Elephant Garlic
Elephant Garlic is not garlic at all; it is a leek with a mild garlic flavor. Mature elephant garlic is not good raw, and it should only be cooked gently and never get brown. It's a fine addition to a beef or vegetable stew. The flower buds of elephant garlic, with their tender stems, are a fleeting delight in June. They have the texture of asparagus and can be prepared the same ways. In spring, we sell immature elephant garlic as elephant leeks.

Favas
These beans have been part of Middle-Eastern and Mediterranean diets for thousands of years. A pound yields only enough for two small side dishes, and those that need to be shelled and popped out of their inner skins are time consuming. It's all worth it.

• Casine (Italian Farm House): Big, fat favas with wonderful flavor. They are available fresh in June, and dry from September until they are sold out
• Sweet Lorane: A small fava with tightly packed pods. It's later than the larger favas, and is available fresh for just a few weeks in July. Available dry from September until sold out

Fennel
We like Italian fennel the best. We plan to have fennel available from June through frost this year.

• Parma:
• Romagno: Delicate flavor, robust plant

Garlic
We have twenty kinds of hardneck and softneck garlic. In addition to fine mature garlic, we offer: - Garlic scallions - immature garlic which looks like spring onions but tastes like fresh garlic. Garlic scallions are available from May to mid-June. - Fresh garlic - only available from mid-June to early July - Garlic scapes - spearlike stems with pointed bundles of tiny garlic "seeds" - available from early June to mid-July. Our customers often ask us to describe the differences in the flavors of the garlic varieties. We will make a stab at it. However, the best way is to try two or three kinds at a time and come to your own conclusions.

Gourds
We have a colorful collection of small and medium sized gourds and decorative pumpkins. These are available in October and November

Greens, Cima di Rapa
More closely related to turnips than broccoli, leaves, stems, and florets, for stir-fry, braising, or soup. An important Italian ingredient.

Ground Cherry
Similar in growth habit to Tomatillos, but a different species. Small, very sweet yellow fruit in husks, with a flavor of citrus, pineapple and almonds. People get addicted to ground cherries. They are available from late July through frost.

• Aunt Molly's:

Herbs

• Dill: We grow flavorful dill that is perfect for pickling. We sell the fresh stalks, the flower heads and the dried seeds.
• Wild Fennel: This non-bulbing fennel is grown for the intensely flavored leaves, flowers, and seeds.

Kale

• Galega De Folhas Lis: Large savory Portuguese kale. Smooth loose leaf variety with excellent flavor.
• Lacinato: Vigorous and flavorful, beautifully savoyed leaves are light and fresh.
• Rainbow Lacinato: Wonderful color variety, vigorous and hardy. Deliciously crisp, sweet and savory.
• Red Ursa: Leaves are sweet with a hint of a mustard flavor. This kale is a cross between a Red Russian and a Siberian kale, giving the leaves a unique ruffled edge. Like most kales, the flavors improve with light frost. Very productive and hardy.
• Redbor: Bold magenta, with a smooth and crisp flavor.
• White Russian: Very hardy and water tolerant. Dissected leaves are delicious and flavorful.

Kohlrabi
The veggie from another planet or the most basic European peasant food. Almost everyone who is familiar with kohlrabi loves it raw or cooked.

• Early Purple Vienna
• Early White Vienna

Lavender
We sell our lavender fresh and dried. It has a wonderful flavor and calming smell.

Lettuce
We sell most of our lettuce in salad mix, which is not babyish. It contains hand-sized leaves of up to twenty kinds of lettuce and similarly grown-up leaves of other tender seasonal greens. We like baby salad greens, but we like our salad mix more, because it has more flavor and a nice crunch to it. In early summer, we also sell heads of lettuce

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Lovage
A perennial herb with a celery flavor

• Lovage:

Marjoram
Similar to Oregano, with more refined flavor. Used often in French cooking.

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Mint
Four varieties of mint, all of which are delicious.

Mizuna
Wonderful Japanese salad green. Light, crisp and refreshing leaves with a subtle mustard flavor.

Mustard
Mustard is must have for both braising mix and salads. All of our varieties carry a delicious spice.

• Green Wave: Curled frilly edges. Great flavor with a kick.
• Ruby Streaks: A very serrated, small, open leaf with a beautiful dark maroon color and a crisp spice.

Okra
Okra was new to us last year and this year we feel ready to bring it to market. Savory green variety, nice texture and hold up well in strong dishes.

• Cajun Jewel:

Okra
We have been experimenting with okra for two years, and we hope to be ready for prime time in the 2010 season

Onions, Early
We have a variety of onions, ranging from sweet to savory and everything in between. We sell both fresh and dried onions and choose our varieties based on flavor.

• Bianco di Maggio: Planted in September, they over-winter and are harvested in June and July as sensational fresh cippolini.
• Brown Multiplier: a little later than Catawissa, more robust flavor. In the early part of their season, they are like fat scallions. At the end, they are more like little round mature onions.
• Catawissa Top-setting: Heirloom topsetting and multiplying red onion, harvested as a spring onion.
• Tohono O'odham:
• W.W. Sweet: The Onion we could call Walla Walla Sweet if we grew it in Walla Walla. You know about this one; it's so sweet, it can be eaten like an apple. It grows just fine in the Willamette Valley, but we can't call it by its right name here.

Onions, Full Season
We have a variety of onions, ranging from sweet to savory and everything in between. We sell both fresh and dried onions and choose our varieties based on flavor.

• Ailsa Craig: A big sweet white onion
• New York Early: A solid yellow storage and cooking onion.
• Onion Mix: A generous pot of mixed onion varieties, for transplanting
• Piatta d'Italia: The best red flat onion. A moderately good keeper, very irregular in size. Incredible roasted and seasoned with a bit of balsamic vinegar.
• Piatta di Bergamo: A small reddish-brown cipollini
• Savona: A sweet red onion from the Italian Riviera
• Tropea Rossa: Red Italian sweet onions.
• Yellow Cippolini: A flat white onion

Oregano
Robust flavor perfect for cooking. Later in the season our oregano has beautiful purple flower heads which can be used for cooking or decoration

• Greek Oregano: Slightly more Refined
• Italian Oregano: Definitely more robust

Parsley

• Curly "Darki":
• Italian:

Parsnip

• Turga: Nutty and Sweet flavor, this variety is also highly productive.

Peas, English
We grow several varieties, not because they taste very different, but to extend the season.

• Alderman
• British Wonder:
• Little Marvel
• Mr. Big:

Peas, Snap

• Blizzard: New to us this year. A variety that was once widely available and very popular, then inexplicably dropped by the commercial seed trade. Fedco has brought it back.
• Dwarf Grey Sugar: Pretty plants with purple flowers, tender pods
• Oregon Sugar Pod II: Developed at OSU, this is the best tasting and most prolific edible pod pea.

Peppers, Hot
We grow a number of varieties, all of which have undergone a rigorous taste test by all of us here at the farm.

• Aci Sivri: A centuries old Turkish heirloom, moderately hot
• Anaheim: Traditional Chile Relleno papper
• Ancho Grande:
• Beaver Dam: Beaver Dam: Shaped like a hefty bull's horn pepper, with rich flavor. Not as hot as a jalapeno. Great for spaghetti sauce or roasting. The grower (in Beaver Dam, Wisconsin) who preserved this variety says it?s good on bologna and cheese sandwiches. You have to understand that bologna in Wisconsin comes in a ring, tastes great, and has no relationship to that stuff in the blister package at the grocery store.
• Black Hungarian: Beautiful plants with dark foliage ad pale lavender flowers produce the finest tasting gleaming black hot peppers, which ripen to a brick red color. At that stage, they are sweet as well as hot.
• Boldog: A delicious dark red spicy paprika, no seed available this year.
• Bulgarian Carrot: Thick orange skin, beautiful on the bush but better in soups or other softening cooking methods. toward the top of the heat range.
• Fish: African American heirloom pepper. The secret ingredient used around Chesapeake Bay for crab feasts and spiced shrimp.
• Habenero: The gold standard for heat in peppers. We have been happy with the orange variety; this year we will add two red ones, and Zavory, which is reputed to have the legendary habanero flavor with a moderate degree of heat.
• Holy Mole Chilaca: Wrinkly dark green peppers finally ripen to chocolate brown. These are great dried and ground for chili powder.
• Hot Lemon: New this year, an Ecuadorian pepper.
• Hungarian Hot Wax: A few notches down from jalapenos, these peppers are a lovely yellow-green variety that add heat and color to your life.
• Jalapeno: You know what a jalapeno is like. Ours are pretty hot.
• Leutschauer: A Hungarian paprika pepper. New to us this year. Medium hot, good for drying
• Maya Habanero: It's red and supposed to be "twice as hot" as the regular habaneros.
• Orange Thai: Inch long, hotter than Red Rocket, fine flavor. We sell them dried in hanging garlands and in small packages.
• Padron: Early on they are sweet with nice texture but they become quite hot when they mature.
• Piccante Cayenna: Bright red, long pepper. Classic cayenne flavor.
• Scotch Bonnet: Larger than a Habenero, with slightly less heat. Both Habeneros and Scotch Bonnents come from a different species than other hot peppers. They are HOT HOT!
• Serrano: Great for salsa, this pepper is hotter than a jalapeno with thicker flesh. No need to remove the seeds.
• Shishito: This pepper is great pickled or roasted. They have a tiny bit of heat and are good for people trying to build up a tolerance for hot peppers.
• Translvanian: An oddly shaped light green pepper with "wings". Very sweet and fruity on the outside, it gets hotter and hotter toward the middle. Wonderful for pickling.
• Wenk's Yellow Hot: A New Mexico Pepper. Great yellow color that makes a nice addition in the pickling jar. One step down from Jalapenos.
• Zavory: Has the flavor of Habanero, but more moderate heat.

Peppers, Sweet

• Alma Paprika: Creamy colored and sweet with a hint of spice. It turns orange when fully ripe.
• Bull Nose Green Bell: Early, Productive, fine flavor.
• Diamond: A yellow sweet pepper
• Dulce Roja Paprika: Another traditional sweet Hungarian pepper
• Gatherer's Gold: A Yellow Sweet Italian from Wild Garden Seed
• Gypsy: An elongated light green pepper, our earliest sweet pepper.
• Jimmy Nardello: The whole name is Jimmy Nardello Italian Sweet Frying Pepper. It is a gorgeous bright red, a wrinkled horn shape, and the sweetest pepper we grow.
• Joeline's Red Italian
• Napoleon Sweet: Elongated, relatively thin-flesh bell pepper.
• Papri: Sweet, dark red drying pepper. Traditionally used for paprika
• Red Marconi: Small, bright red, very sweet. A good variety for container growing.
• Turino: Dark red rich-flavored elongated pepper.

Pumpkins
We grow several varieties of pumpkins, including edibles, minis and carving types.

• :
• Freaky Tom: A great Halloween carving Pumpkin covered with large warts.
• Howden: Great, classic pumpkin that is good for carving.
• Rouge vif d'Etempes: This Heirloom variety is both delicious and beautiful. Also known as Cinderella, our Pumpkins are a dark orange-red with deep ridges.
• Three in one mini: An assortment of darling little decorative pumpkins. Everybody needs at least three on there table in the fall.

Quince
Fragrant tree fruit, shaped like a small fat pear. It is very hard and somewhat astringent, so it is usually baked and used for apple-quince sauce, pies, and quince paste.

Radish
We have a mix of radishes. Purple, pink, white. Great for braising greens too.

Rhubarb

• :

Rosemary
We took extra care of our Rosemary this winter to ensure that it would thrive in the spring and summer. A very flavorful herb, one we use in almost everything. Lends itself nicely to meat dishes.

Rutabaga

• Joan: A sweet and crisp large, light colored root with a purple top. Its beautiful pungent leaves are also edible.

Sage
Sage is one of our favorite herbs and we grow multiple varieties to ensure we have enough at all times.

• :

Savory
Earthy, grounded herb that can be paired with thyme for flavoring a variety of dishes- especially beans.

Shallot
Shallots are a subspecies of the common onion, but what a difference. The flavor is refined, delicate, and distinctive.

• "Gales Meadow": A large shallot with fine flavor. We don't know the variety. We got the original bulbs at a grocery store and have been re-growing it since about 2004.
• Ambition: Larger than French shallots but with a similar delicate flavor.
• Dutch Yellow: Large shallots with a more pungent flavor than the others.
• French Shallots: Small shallots with a dark reddish brown skin. The most delicate flavor of any shallot we grow.

Sorrel
Garden Sorrel with a sharp flavor. We like it in soup, with fish, and in salads.

• Garden Sorrel
• German Sorrel: Vigorous, succulent leaves

Spigariello
A brassica,grown for tasty leaves & little brocoletto tops. Popular in Southern Italy.

• Foglia Liscia: Smooth leaf variety.
• Foglia Riccia: Curly leaf variety.

Squash, Summer

• Costata Romanesco: By far the best zucchini. More flavor than dark green varieties, not astringent, denser than other zucchini. It is light speckled green with lengthwise ridges, so it makes pretty slices.
• Yellow Crookneck: An old-fashioned favorite. We like it sauteed in butter with a little onion.
• Yelow and White Scal: These are shaped like flying saucers. Small ones can be cut crosswise and grilled; larger ones can be stuffed and baked.
• Zucchini a Fiore:

Squash, Winter

• Bonbon: Buttercup type, very good flavor, stores well
• Boston Marrow: A large, bright orange squash, easier to cut into than most, wonderful flavor.
• Carnival: Bright orange, green, and white acorn squash, the favorite small squash
• Delicata: Another old Oregon favorite, small torpedo shape with dark green and tan stripes
• Galeux d"Eysines: Light salmon colored and pumpkins shaped, this squash is outstanding for its warts. The longer it stays in the field, the more warts it gets. We call it bumpkin. Good flavor, good for soup.
• Marina di Chiogga: Heirloom from the region of Venice. A squat dark green pumpkin shape with a rough furrowed surface. Dry flesh, good for ravioli.
• Musque de Provence:
• Pennsylvania Dutch C:
• Potimmarron: Another large orange squash, this one shaped like a giant pear. There is a hint of chestnut in its flavor.
• Sweet Meat: An Oregon classic, big light blue-green pumpkin shape, very sweet. A favorite of many customers
• Sweet Reba: The best acorn or Danish squash
• Uncle David: Uncle David's Dakota Dessert Squash. Sweet enough to make a pie without adding sugar. But not just sweet. It has an intense complex true squash flavor.

Sunflower
Bright yellow and gold flowers make beautiful decorations. Seeds can be dried and shelled for a nutritious snack.

Tarragon
Sweet anise-flavored leaves that are perfect accompaniment for fish and poultry dishes.

Thyme
A woody, hearty little herb. Goes with with almost everything from vegetable dishes to flavorful meats.

• Thyme de Provence:

Tomatillo

• Mexican Green: The classic tomatillo for salsa
• Plaza Latina Giant: Twice as big as ordinary tomatillos, and not as juicy, so it makes nice thick salsa.
• Purple: An heirloom variety, sweeter and more complex flavor than ordinary tomatillos.

Tomato, Big Heirloom

• Big Rosy: Very large, pink, fantastic flavor, a little earlier and therefore better for the Northwest than German Pink.
• Brandywine, Suddoth: Large pink beef-steak type, rich, intense tomato flavor.
• Cherokee Purple: Unique dusky rose color, flavor rivals Brandywine.
• Cuore di Bue: "Ox Heart" tomato. Seed from northern Italy
• Nostrano: A perfect round red tomato. Seeds came from a tomato purchased at a farmers market in Turino.
• Prudens Purple: One of those ugly, odd-shaped heirlooms with amazing flavor. This is the earliest of the big purple heirlooms.
• Rosalie's Early Orange: Early irregular heart-shaped orange fruit. Sweet, juicy, well-balanced flavor.

Tomato, Cherry

• Aunt Ruby's German Green Cherry: A tiny version of the heirloom beefsteak tomato. Bright green and very flavorful.
• Be My Baby: A new open-pollinated variety similar to Sweet Baby Girl.
• Bi-Color: Yellow and red stripes, 1-2", superb taste like "Big Rainbow."
• Black Cherry: It is not a plum, but a perfectly round cherry with classic black tomato flavor, sweet yet rich and complex. Fruit picks clean from the stem and is produced in abundance on vigorous, tall plants.
• Black Pear: A dark tomato the same size and shape as Yellow pear and red fig.
• Brown Berry: Warm reddish brown color and great taste, like all dark tomatoes. Heirloom.
• Galina: A Siberian heirloom. We have been saving and replanting this seed (originally from a seed exchange at an Oregon Tilth meeting) for five years. Productive, sweet, sunshine yellow fruit. This plant keeps going well into fall and can even stand a light frost.
• Gobstopper: Early yellow cherry with green interior, fruity and sweet.
• Green Doctors: A tasty green cherry tomato. A spontaneous mutation of the variety Dr. Carolyn that occurred in the garden of Amy Goldman of New York. Named Green Doctors for both Carolyn and Amy and it's also the name of a well known trout fly.
• Green Grape: The distinctive, 1?, yellowish green fruits are borne in clusters of 6-12 that resemble large muscat grapes. Fruit has a translucent pale-green on the inside. This variety has become popular its unique attractiveness and great flavor.
• Italian Ice: Sugary sweet and bursting with juicy flavor. Clusters of 1-1 1/2" snack-sized fruits ripen from green to ivory white, becoming uniquely sweet and mild tasting. We want a true white tomato for our colorful cherry mix. Snowberry is good and will stay in the lineup, but it's pale yellow not white. We hope Italian Ice will fill the niche.
• Pearly Pink: Crisp, incredibly flavorful cherry tomatoes that are bright pink and perfect for snacking. The vines produce very well.
• Pomodora Dattero: "Date Tomato." We got this seed from tomatoes we bought at a farmers market in Padua, Italy in 2004. Although it was January, the tomatoes were delicious. The plants can be pulled right before frost and hung in a sheltered place and the tomatoes will continue to ripen. We have been saving and regrowing the seed since then. A vigorous plant with abundant bright red fruit. The Italians think they are shaped like dates, but if you want to call this a grape tomato, it's ok with us.
• Purple Cherry: Another gift seed from a Tilth meeting. This is the most rambunctious plant, which is why a little pruning and sucker pinching is recommended. The fruit is a dusky pink, a little larger than most cherry tomatoes. It has an excellent true tomato taste. It makes a great fresh sauce - no need to peel, just put them in a food processor. The foliage has a distinctive, pleasant aroma.
• Snowberry: The only white-fleshed Cherry Tomato I know of, Snowberry offers an exciting new look for the plate. These 1-inch fruits are creamy yellow on the outside, pure white within, and boast a full-bodied, sweet Tomato tang that everyone in the family will love.
• Sungold: Everyone's favorite - intensely flavored bright, golden orange color. Hybrid. From John Scheeper's blog: "Coveted Sungold was an amazing breakthrough by a Japanese breeder in the early 1990?s. There still isn?t a variety that comes close to its flavor, beauty and long-lasting production. This exquisite gem ripens from green to dark gold, but isn?t fully mature until it becomes pale apricot-orange. Watch carefully for the subtle color change, then savor the intensified taste: uniquely rich and sugary, with a hint of tropical fruitiness."
• Yellow Pear: We chose it because it beat out 25 other strains of yellow pear in a taste testing at Seed Savers. "Endless supply of 1 1/2" pear tomatoes with great taste."

Tomato, container varieties
Many of our customers need to grow their gardens in pots, so we have tested a number of determinate varieties and added a few good ones to the line-up

• Bloody Butcher: Rich deep red inside and out. Medium sized fruits. Strong full-bodied tomato flavor. Moderately high yielding, early ripening.
• Dwarf Champion: Good for slicing. Tangy, mild, sweet overtones. Medium fruit. one of two best yielding of the container varieties.
• Heartland: Compact 30" plants produce delicious 8 oz. tomatoes until frost. The other best yielding variety.
• Nebraska Wedding: Small golden slicer, moderately early
• Orange Pixie: Small bright tomatoes on a compact plant.
• Poilish Dwarf: 1-4 oz red fruit, early and productive, keeps producing throughout the season.
• Sophie's Choice: Extra early, flavorful fruit with an orange-red exterior and deep red flesh. Small plants. Can stand cooler weather.
• Tiny Tim: A heavy yielder with clusters of fine flavored, red fruit that are about ½ inch in diameter. When grown in pots, this variety only grows ten to twelve inches tall and 14 inches across.
• Viva Italia: A Roma tomato for containers

Tomato, Paste

• Black Plum: The size and shape of ordinary Roma tomatoes, but very dark in color and with a fantastic rich flavor.
• Italian Heart: A Gales Meadow Farm exclusive in our area. The seeds come from an Italian family who settled in the Shenandoah Valley. Pink, good size, pointy blossom end, true Italian flavor.
• Polish Linguisa: The best red paste tomato, large fruit with great flavor. Heirloom.
• San Marzano: For canning, paste, and a killer spaghetti sauce, it's hard to beat 'San Marzano', a sought-after heirloom from the Campania region of southern Italy.
• Striped Roman: Long and pointed, red with orange stripes, meaty substance, and great flavor. Good for sauces or slicing.

Tomato, Slicing

• Chocolate Stripes: Very large, indeterminate, regular-leaf tomato plants that yield a plentiful crop of 3-4 inch, mahogany colored with dark, olive green-striping (similar to black zebra). Fruits have delicious, complex, rich, sweet, earthy tomato flavors. Produces well into the autumn A great sandwich tomato and salad tomato.
• Early Girl: An Oregon classic. Easy to grow, fairly early, very productive. There are those who think that the taste is inferior, but I think they must be growing them in poor soil or picking them unripe. It's a good tasting tomato.
• Garden Peach: A medium sized yellow. A great color and flavor combination with Green Zebra and Early Girl or Stupice.
• Green Zebra: Medium -sized, light green with bright yellow stripes when ripe. This tomato won over seven others in a tomato tasting at Gales Meadow Farm in 2006.
• Japanese Black Trifele: In spite of its name, this is a Russian variety. The size and shape of a pear, brown-red color, and rich flavor.
• Julia Child: The tall, indeterminate, potato-leaf plant produces lots of 4-inch, deep-pink, lightly-fluted, beefsteak fruits with robust flavors and firm, juicy flesh. Named as a tribute to the French Chef
• Mahogany Garnet: A new cross between Black Russian and Green Zebra, it is a rare mahogany-garnet tomato with faint dark green stripes. Its determinate vines produce loads of 8-ounce gems with a mildly tart yet sweet taste and a tender thin skin.
• Marmande Extra-Early: The finest of the early Marmande types from Europe. 6 to 8 ounce fruits are not heavily ribbed like most Marmande types but produce exquisitely flavored and beautiful fruits. Medium growth habits. Semi-determinate.
• Paul Robeson: A medium sized brick-colored tomato from Russia, named in honor of the famous American singer. Distinctive sweet flavor.
• Red Lightening: Red Lightning' loads up with brilliant red 2 1/2-3" fruits that are consistently covered with "hand painted" yellow stripes. The flavor is sweet, tangy and with a rich aroma. Vigorous plants grow 5' tall, producing tomatoes continuously until fall.
• Red Zebra: Red colored version of the well-flavored Green Zebra. The Red Zebra is still fairly uncommon, but its bright, red-orange-green striped fruits are nonetheless, quite popular.
• Tiger Tom: One of the first to ripen, 6 oz. fruits with yellow-orange stripes on red skin. Sharp, sweet flavor.
• Topaz: Chinese introduction. Beautiful and sparkling, 1-3 ounce fruit. Light yellow with golden speckles. Mild tasting, firm and good for snacking or salads. Incredibly productive.
• Violet Jasper: They have pretty violet-purple fruit with iridescent green streaks. Fruit weigh 1-3 ounces, are smooth and have good tasting, dark purplish-red flesh. Very high yield.
• Wapsipinicon Peach: Heavy producer of 2" peach-shaped fuzzy yellow fruits. Sweet excellent flavor. Named after the Wapsipinicon River in northeast Iowa. Winner of Seed Saver's 2006 Heirloom Tomato Tasting. Indeterminate, 80 days from transplant.

Turnip

• Golden Ball: A round, deep yellow variety. Juicy, sweet and an excellent keeper.
• Mixed Turnips:
• Rapa di Milano: The most popular turnip in Italy. Flat, red/purple top above soil line, white bottoms. Nice tops. Excellent taste and texture. Very sweet taste. Grow year round.
• Scarlet Ohno: A delicious turnip with equally delicious greens with beautiful red stem.