Our Variety
This is a late season berry with large fruit and a mild flavor.
Large berries with glossy skin, coherent, firm, and superior quality and excellent flavor.
Triple Crown Blackberries are large, sweet, aromatic berries.
A new cultivar with wonderful flavor, quality and beautiful berry color.
Available 2011.
Jahns Prairie is a reddish pink goodeberry collected from the wild in Alberta, Canada.
Available 2011
Heirloom from the Amish community, extremely popular with members of SSE for many years. Sweet orange flesh is very jucy with full muskmelon flavor, rather thick rind.
Ananas means pineapple in Italian and this netted melon has the aroma of a pineapple. Large fruit with a yellow sweet flesh.
Arava melons are the signature Israeli variety found in all the markets. Sweet and refreshing, fragrant cantaloupes with no ridges and blemish free.
Rind has a yellow cast when mature and a coarse salmon flesh.
Excellent French melon, first noted in the garden of Bishop of Rennes nearly 400 years ago. Grey-green rind, flavorful, sweet orange flesh. Fruits typically weigh 2-3 pounds.
A classic European melon with a sweet orange flesh and thick skin.
This melon's heavily ribbed fruits have deep deep orange flesh of incomparable eating quality. Called 'Pop Open' melons because they sometimes split open when ripe.
Netted melon with a sweet orange flesh, similar to a canteloupe.
Not the most beautiful, but one of the tastiest. Italians call it "bruto ma buono"- ugly but good. Yellowish skin with scales, but great tasting orange flesh.
This firm fruited, late season, summer bearing red raspberry produces large tasty fruit throughout its season.
This hardy variety can, as all fall bearing varieties, produce two crops. The first comes in July and the second is the fall crop that starts in September and lasts right up until the first hard freeze. Berries are large, brilliant red, extremely firm and attractive. These berries are superb for freezing and delicious for table use. Because the fall season is usually cooler, the fall crop is larger than the summer crop. And the yield from only one full crop will usually be greater thant he combined yield if allowed to double crop. Rated the number one fall bearing variety.
Bright red fruit.
Earliest summer red raspberry.
Has an extra large, red fruit that is rated tops for flavor.
Red Lake Currants have large, deep red fruits with a high juice content and good flavor.
Beautiful, deep orange flesh; very sweet ann crisp. flavor lives up to its name!
Sugar baby Round fruits, 6-8" in diameter, averaging 8-10 lb. Ripe melons are almost black. Good flavor.
The standard for Italian Basil
Broad, oval, crinkly leaves with the true spicy fragrance and taste. Leaves can be used fresh or dried.
Organic chives, similar to onions but milder in flavor.
Similar to regular chives but evinces a delicate garlic flavor. Makes for a great addition to salads and a delicious addition to most dishes.
Used for Mexican and Oriental cooking. Broad, celery -like deep green leaves.
Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian, Greek and Mexican dishes.
It has an aromatic, warm and slightly bitter taste. It is a good source of many nutrients. It is a source of iron, manganese and dietary fiber, as well as a good source of calcium, vitamin C, vitamin A (through its concentration pro-vitamin A carotenoidsl ike beta-carotene) and omega-3 fatty acids.
This variety is a beautiful dark green with large shiny leaves.
Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.
Leaves are finely curled, dark green in color with a good flavor. The leaves make an excellent garnish.
The unmistakable aroma of rosemary - woodsy, piney, earthy. Great with roasted potatoes, in focaccia, and as a kabob skewer!
One of our favorites - the amoma of sage simply cannot be beat. The essence of Thanksgiving!
A smoky, woodsy taste and aroma. Dry leaves in a cool, airy place.
A "spicy" basil variety from Southeast Asia with essence of clove and anise.
Cascading stems with dark silver-green aromatic leaves. Excellent tasting in soups.
A shimmery pink and bronze oakleaf growing vigorously to magnificent size. The extra-frilled finely cut bright leaves are colorful and tender, not bitter even in early July.
A great tasting arugula.
Looseleaf, large, upright, broad and crumpled with a slight frill. An old popular variety.
This Arrowhead scores a bullseye for form and color, developing a gorgeous oakleaf rosette in a dance of green and bronze.
Compact, thick crumpled, dark green, popular bibb type.
Highly prized in China where they peel and eat the thick fleshy stems like asparagus.
The Jackson Pollack of lettuces, an heirloom Arche Noah, the Austrian genetic preservation project. An absolutely gorgeous romaine with the delicate taste and texture of a butterhead, distinguished for its deep green leaves flecked with wine-red splotches.
An heirloom with an unusally bright green romaine uniformly and densely splattered with crimson splashes. Well loved for its colorful look as well as for its buttery texture and sweet flavor.
Last year, we grow some heads of Jericho that were nearly 5 lb without getting bitter - amazing! Crispy, juicy leaves make great salad greens.
Very curly and frilled, garnet red over pale green.
Gourmet variety used as a colorful tangy addition to salads.
1985 All-America winner has become almost synonymous with red leaf lettuce. A most attractive plant with purplish red-splashed leaves.
Reliable tall dark green romaine that is an eastern and mid-western favorite variety.
An heirloom variety commonly used as a baby leaf, but also makes a stunning full-size head. Color varies form a reddish-bronze to deep red on tips and dark green bases.
A rosette of lime green, notched leaves. Always tender and sweet.
Leaf mix, light green to emerald, bronze to deep red. This makes a colorful garnish or tasty salad.
Sweet thin pods heavily concentrated in sets that are easy to pick.
Oregon Giant is distinguished for its sweet rich green fat wide pods that are good for stir fries, steaming, and eating out of hand.
Legendary Heirloom Variety rediscovered in Macon, Missouri. Can grow to over 40 lbs. The dark green rind has bright yellow spots on it! Spots range in size from tiny to several inches across. Leaves are also specked in yellow. It has very sweet, brilliant red flesh.
Small perfectly formed Pak Choi with mint green stems and dark green oval leaves. Great for braising and stir-fry.
These purple bracketed spears are large and a very attractive green.
Available 2011
The spears are top-sized and are bright green with deep purple tips and bracts. Make a stunning addition to the dinner plate.
Available 2011
Purple Passion is one of the best tasting variety of asparagus. It has a deep-burgundy coloration in the spears that make it most striking in appearance. This variety has a 20% higher sugar content and is often eaten raw. Use it to garnish salads as the spears are generally more tender.
Available 2011
Delicious, plump bean with a great bright yellow color.
Deep burgundy leaves for salad mix.
Heirloom variety produces beautiful, dark red leaves to jazz up your salad mix even under low-light conditions. The foliage color intensifies as the plant matures. Striking, both baby and full size. Roots show attractive candy-striped zoning when sliced.
[French variety, introduced 1840.] Famous for its mild, dark leaves usually harvested young for salad mix before the roots have even matured. Flattened round roots, but the leaves are the real attraction. Their reddish-purple color comes out most strongly in cool weather.
[Introduced 1911.] Used for early spring sowings, this versatile beet has choice tall tops for greens and dark red roots for salads, pickles, borscht, or sliced, cooked beets.
Selected for earliness from Crosby’s Egyptian and introduced in 1911.
Heirloom variety with deep red small leaves that are used in salad mixes. Very popular with chefs.
The best all-around red beet.
Rapid growth, sweet flavor, and tenderness are the characteristics of Red Ace. The round, smooth, deep red roots size early, with high uniformity. They maintain their sweet tenderness when larger and older.
The best all-around red beet.
Rapid growth, sweet flavor, and tenderness are the characteristics of Red Ace. The round, smooth, deep red roots size early, with high uniformity. They maintain their sweet tenderness when larger and older.
Sweet early season beet with purple tops.
The roots (and the leaf stems) are a deep rich gold. Golden beets add a wonderful color and flavor to salads without discoloring other ingredients. The roots are round, sweet and very unique. The green leafed tops are attractive with very contrasting yellow stems. that are mild flavored when cooked. Touchstone has a fancy shape with smooth skin, small stem attachment and small root.
We have long liked Prize Choy for its elegant vase-like shape, medium thick white stems and smooth, mild flavor. Prefers cool weather, but is slow to bolt in heat.
One of the best all-around varieties.
Superb uniformity.
Heads are smooth, well domed, and very attractive. Good heat tolerance. Suitable for summer or fall harvest. Extremely uniform in maturity, which reduces the number of trips to the field to harvest heads. Similar to Gypsy, but with a smaller plant, smoother heads, and better uniformity.
Small, narrow and bushy leaves on a medium sized plant that has a taste between broccoli and kale.
Excellent taste cooked as a side dish or cooked together with a short pasta. Will store for 10 days in a plastic bag when refrigerated.
This productive and dependable purple seeded bean is an old favorite of the professional grower.
Gorgeous deep purple stringless pods that fade to green when cooked.
Also called Pepa de Zapallo, originally from Argentina and Chile and known to me from the Abundant Life Seed Foundation collection. Among the most beautiful of all beans, bright golden ochre with maroon swirls. Their rich full-bodied flavor also makes them superb fresh shell and delicious baked beans.
Large heads of medium-green Napa cabbage with good cabbage flavor - great to eat fresh, cooked or pickled.
Light green regional variety with a nice taste cooked or fresh.
A popular home grown variety.
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High in Vitamin C, folate and antioxidant, this early season cabbage is very flavorful and just the right size, about 2-4lbs, for those wanting smaller portions. |
Regional savoy type cabbage from Northern Italy. Green crinkly tender leaves with some red in the center.
The original Danvers Half-Long was developed by market gardeners in Massachusetts in 1871. This modern refinement features 7" conical orange roots that taper to a point.
The sweetest, earliest and crunchiest carrot we grow. We've tried a lot of other varieties but none have been as consistant as Mokum.
Very sweet, early, bunching carrot.
Top-rated for taste in the early varieties. Good, slender, bunched "pencil carrots."
Unusually good flavor and color.
Napoli offers great flavor and color in an early spring.
Considered a "candy" or "sugar" carrot and rated by many as one of the best tasting! This carrot comes in extra early and has amazing crispness!
We love these carrots! Large, traditional shape, purple on the outside with bright orange core, crisp and tasty.
Thick cored, red-orange from skin to center with excellent carrot flavor. Sweetens further in storage.
Very high in beta carotene, these bright yellow carrots also have great carrot flavor.
Regional variety from Sicily with a deep purple shade that turns green when cooked. This vegetable has an excellent taste and looks beautiful.
This beautiful, early, orange cauliflower holds well in the field. It becomes an even brighter orange when lightly cooked. Grow Cheddar alongside purple Graffiti for an irresistible combination.
Deep, smooth, white and large.
Crispy, crunchy celery
Introduced from Armenia to Italy in the 1400s, this attractive, crisp cuke stays sweet even when the fruit is large. Thin skinned with dense flesh, few seeds, and a pleasant, mild flavor.
These mid-east type cucumbers have a very thin skin with absolutely no bitterness that grow to about 5 or 6 inches long.
A long fruit that originates from Abruzzo. Has a light green color with some ribbing, excellent for salad and fresh eating.
A very thin long fruit with a dark green skin with a sweet and crispy taste
Beautiful striped Italian eggplant.
Gorgeous purple stripes over white skin, this heirloom eggplant combines great flavor and great looks!
Long thin purple fruits up to 12 in. long. Named for its native town of Ping Tung, Taiwan.
Stunning eggplant, white with lavender streaking, traditional Italian shape, and large 2-lb size. Considered the best-tasting eggplant.
Our favorite eggplant. A pretty Italian heirloom, white with lavender streaks
[Heirloom from Puerto Rico.] Plants produce excellent yields of lavender-pink teardrop-shaped fruits with white shoulders. The white flesh is mild and sweet. The fruit skin is tender without a trace of bitterness. Good all-purpose eggplant. It is more productive and generally superior to Rosa Bianca.
An early and beautiful long slender Chinese eggplant with a light purple (not purple black) color.
This medium-hot garlic is white with a little blush of pink.
These beautiful beans are cream colored with purple stripes. An heirloom variety from the 19th century, Dragon's Tongue beans are crisp and juicy with traditional bean flavor.
Wild arugula has a slightly different shape and a stronger peppery flavor than other arugula varieties. Bright green leaves add lots of flavor to salads and are also great sauteed or in stir fry dishes.
This lettuce was introduced in 1850! It has bright green, sweet tasting, large leaves. It's a very loose leaf lettuce!
Large, upright, heavily curled, frilled margin, dark-green, fast-growing but slow-bolting.
Blue-green, erect flag and very thick.
A newer leek variety, King Seig leeks are shorter but up to 3 inches thick with a gorgeous blue-green color.
Makes a delicious alternative to spring onions either raw in salads or lightly cooked.
Old Austrian heirloom; the name means "speckled like a trout." A superb, gorgeous romaine lettuce that is highly splashed in deep red. Very beautiful and tasty.
Deep red leaves with pink veins make a stunning-looking romaine head!
In true butterhead (aka Boston) lettuce fashion, Nancy has medium-green leaves with a delicate, buttery flavor.
Award-winning red-leaf lettuce with a crispy texture.
Beautiful white beans with macaroon spots and swirls. Rich with flavor and dates back to the 1840's.
Bright red and keeps color when cooked.
Rich green spineless pods.
Better flavor than other bunching onions.
Yellow brown, small flat onion that has made the italian onion famous. Very unique in flavor with good storage.
Thick copper skin, fine necks, and round shape.
Though you might cry when you cut one open- their flavor is robust and oniony- you won't be weeping about their impressive production of very hard yellow bulbs.
A hardy non-bulbing scallion-like bunching onion.
Parade bunching onions are dark green and virgorous with no bulbing at all. Has a nice, mild onion flavor.
This amazing little onion is a lovely lavender color with light green tops. Somewhere between a pearl onion and a traditional onion size, Purplettes are great to eat fresh and are the perfect size for pickling.
Renowned sweet onion flavor, Walla Walla onion actually originated in Corsica and made its way to Washington over 100 years ago. Sweet onions don't have the pungency of storage onions because of lower sulfur content. They are also much juicier.
Classic dark red storage onion.
Absolutely huge, sweet onion. This variety can get obscenely large and may frighten small children.
What flavor! It has always ranked high in yearly taste tests and has ganed considerable popularity recently. This Amish heirloom dates back to Pennsylvania in the 1880's and yields large, deep red fruits on a large indeterminate vine.
This sweet pepper has a thickly walled flesh and a great taste when ripe with burgundy-red inside and chocolate outside.
Very sweet pepper with thin skin and thick walls. Brilliant red when ripe and ideal for frying or grilling.
Beautiful yellow bell pepper that turns orange and then bright red at full maturity. The fruits are thick walled and sweet.
Highly ornamental in the field and on the plate! Great in salsa and other Southwest dishes for mild heat and delicious flavor.
Black when immature, so striking that seed grower, Roberta Bailey, kept a bowl on her table just to admire. Mild juicy flesh runs with a cherry red juice when cut.
2-2 1/2" x 1", sausage-shaped, blunt fruits. Dark green changing to red.
Dependably productive.
Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot.
Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot.
A long, carrot-shaped waxy pepper used for frying, stuffing, or as colorful pickled peppers. Ripens from pale yellow to deep golden orange to cherry red. Heat varies amond strains, this particular strain is medium with a slight sweet flavor.
Green to red, thick and very hot.
A Southwestern-style traditional Anaheim chili pepper. Great used for stuffing, grilling, roasting, or processing. Peppers have a crisp flesh with mild heat and excellent flavor.
Developed in 1905 by Dutch schoolmaster, K.L. de Vries. The result of a classroom genetics demonstration and named after a star pupil, this variety has stood the test of time. Medium sized smooth skinned tubers and excellent storage qualities, with a flavor that is outstanding anyway you prepare them. This is the top potato variety grown in the world.
To say that this potato is excellent, might be considered by some, an insult. After just one bite of this mouth watering creamy yellow flesh potato you'll know why it won first place in Rodale' Organic Gardening "Taste Off". Introduced by David Ronniger in 1988 from a handful of potatoes which he then increased.
Bright red inside and out potato from Colorado. Excellent as potato chips and French fries. It’s also great for baking, mashing, and Fourth of July potato salads. Enjoy these as oven fries with any meal, or a snack all by themselves. High in antioxidants!
Nicola is a beautiful golden yellow inside and out potato that works well for boiling, mashing, and roasting along with a unique nutty potato taste. This is a waxy type potato that makes it great for salads too. When baked, this potato’s excellent taste can stand alone without adding the extra condiments and is becoming one of our favorites.
Purple Majesty potatoes are loaded with 235 milligrams of anthocyanidins per 148 gram serving (approximately 1.5 potatoes), nearly twice the amount found in any other produce item at a fraction of the cost. Anthocyanidins are a subclass of high-potency antioxidants shown to reduce the risk of cancer and heart disease, lower cholesterol, strengthen the immune system and decrease age-related memory loss.
The Red Thumb is a relatively new fingerling and with its one of a kind brilliant red skin and unusual red flesh, it cries out for a place in a gourmet setting. The uniformity of this particular potato makes it a favorite among chefs.
Light russet skin and white flesh. Great as a baked potato or fixed anyway you like them.
Developed in the Baltic Region of Europe/Asia and heralded as excellent for salads, it is a favorite among chefs and gourmet markets. Yellow, banana-shaped, waxy-type tubers with firm texture that have wonderful flavor baked, boiled and steamed.
Immensely popular since its 1981 release from Canada. If you like your fried potatoes golden brown, Yukon Gold will almost turn that color by themselves. Yukon Gold is also favored by top chefs for making traditional mashed potatoes, the ones that are made from the all American Russet potato. However, with Yukon Gold, your mashed potatoes are golden and beautiful to both the eye and the taste.
Deep orange, thick, sweet flesh make this the choice for cooking.
A beautiful, ornamental pumpkin that has orange skin with green stripes between the ribbing. They weigh 4-6lbs each.
Round bright red with a great flavor.
The radishes are 3-4" long, slender, 2/3- 3/4 red, with a white tip, tapered to a point. Good fresh market specialty.
Make beautiful bunches with this mix of red, purple, and white round radishes. Maturing over an extended period of time, they stay crisp and mild even when large. Great fun for children and adults alike.
Long and blunt, rose-scarlet with a white tip. White, crisp flesh, mildly pungent flavor, top quality.
Scarlet with white tip and mild flavor.
A mild-flavored, white variety with carrot-shaped roots that reach a length of 4 to 5". Best harvested when small but remains milder than other varieties when harvested large. Stands heat well. One of our favorite varieties. Gardeners who grow this for the first time are often pleasantly surprised by this good variety.
Deep crimson stalks and leaf veins contrast sharply with dark green, heavily crumpled leaves. First introduced to U.S. Gardeners in 1857.
Available in 2011
Very dark green, smooth, oval leaf spinach
Upright, oval to soft triangle. Slight savoy, dark green, elongated triangular.
The standard summer squash. Compact spiny everbearing bush with dark greenishblack skinned fruits. Long, cylindrical fruits are best eaten when 6-8" long. Excellent variety for freezing. AAS in 1957.
3 in pods wit a dark green shade and sweet flavor.
Edible flat pod with a delicious taste.
One of the very best raw treats in the garden, far tastier than dwarf varieties.
This Italian zucchini wins every taste test basked on its unique, slightly nutty flavor and exceptional texture. Tender, gray-green skin and prominent ribbing also give this Italian variety a distinctive appearance.
A yellow slightly warted summer squash.
Dark red-orange skin with moist, sweet, orange flesh
A dark glossy green, deeply savoyed that is perfect for use in salad mixes or steamed.
Emerald green leaves against deeply golden stalks make a striking combination. Leaves are savoyed with moderately thick stems.
Beautiful and excellent taste with leaves that can be cooked like spinach.
Our favorite Asian green. Can be harvested small for salad mix or as a large rosette. Beautiful, nutritious, tasty.
For many, this heirloom from the 1800s is *the* sauce tomato. Listed on Slow Food's Ark of Taste, Amish Paste has rich, dense red flesh with just the right amount of tartness.
Sweet, robust, round tomatoes. Color is almost black but the flavor is dynamic - much like an heirloom tomato.
The so-called "black" tomatoes are among the richest of tomato flavors. This one is no exception - beautiful dark red cherry color, too.
Our favorite black/purple heirloom. Deep, complex flavor. One of our customers (a black tomato fiend!) called it "robust" and we agree. Great texture and size.
These deep garnet round, 2-inch (2-3 oz.) tomatoes are full of juice and incredibly rich fruity flavors. The small fruits contain deep rich colors on the inside. Perfect for eating fresh, and in cooking in tomato sauce or other culinary wonders.
I can remember specific brandwines with perfect clarity. If I could take 5 things with me onto a desert island, I would take 5 brandywine tomatoes.
We have grown this for years, and although it isn't a reliable producer and seems to poop out on us earlier than other varieties, we grow it anyway...now that I think of it, we should probably just grow Black Krims. Cherokee Purple tomatoes are very unique though, and just as tasty as any other black variety.
Our most sought-after heirloom tomato for fresh eating and sandwiches, these dark purple/brown beauties are known for their unmistakable smokey-sweet flavor!
New to us this year. This is the pink, regular leaf strain. Supposedly it's taste is similar to brandywine, but the fruit is earlier and not as big.
A magnificent, almost perfect, "white" tomato with low acidity and few seeds
This was my introduction to the wonderful world of heirloom tomatoes. A lively citrusy zing characterizes this jewel colored beauty. (When the kids were younger I would make a "stop light" tomato salad, arranging red, orange, and green tomato slices to look like a stop light!)
Beautiful chartreuse with deep lime-green stripes, very attractive. Flesh is bright green and very rich tasting, sweet wth a sharp bite to it. A favorite tomatoe of many high class chefs. This is the tomatoe colored for the Green Bay Packers.
(Determinate) Italian heirloom bred for sun drying, this low moisture variety maintains more flavor when dried than do other varieties. Slightly oval, 1 oz fruits. Prized in Italian cooking when reconstituted in olive oil, they can also be crushed into small flakes to quickly thicken a thin sauce while adding a rich tomato flavor.
This heirloom type has the bold "beefsteak-y" flavor that's hard to top. A good place to start if you're an heirloom tomato neophyte.
An Amish heirloom from Pennsylvania. Large, crack resistant, 10 oz. fruits are meaty and dusty rose colored. Flavor is excellent, and is considered by some to rival Brandywine. Plants are vigorous and strong with good leaf cover.
OK – so I’m not a huge fan of Brandywine – I’ve found better tomatoes out there. This is this season’s replacement for Brandywine. Deep pink and smoother than Brandywine, Rose is every bit as large, meaty, and flavorful.
Bicolor red and yellow fruit.
The flat, medium to large, variably ribbed-shoulder tomatoes are shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture. Medium-tall vines. Indeterminate.
A Golden-yellow version of Brandywine.
Appealing, pale yellow cherry tomatoes avg. 1 1/8-1 1/4" diam. and have a good, mild taste.
Japanese baby turnip variety. Sweet, crunchy and delicious. It might be my favorite thing to eat straight out of the ground while I am out in the field in the Spring and again in the Fall. We have also grown Tokyo Cross and can't tell the differene between the two
Acorn squash is a dark-green, deeply ribbed fruits that turn orange when stored. Moderately sweet, dry, fine-flavored squash.
Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
Many folks are not familiar with buttercup squash, but we think this heirloom variety's dark orange, very sweet flesh will win over all tasters. Makes a superb pie.
A dark green sweet flavored squash that keeps well.
Cream colored fruit with dark green stripes and flecks. One of the best tasting fruited winter squash varieties. The Delicata is known for its sweet flesh and is excellent for stuffing and baking.
This winter squash has a sweet flesh but for me, takes best to savory applications because of the nutty flavor qualities it carries. A good option for stuffing once the seed cavity is hollowed out. Though all fall squash skins are edible, the outside skin of the delicata is thicker than Butternut and many of Delicata's other hard squash kin.
A very old variety from near Venice, Italy. A round fruit with knobby skin and sweet orange flesh. This squash is essential for a great soup, gnocci or just roasting.
Shaped like a pumpkin, this squash is tasty and stunningly beautiful with alternating vertical grey/green and orange ribs with a sweet dry orange flesh.
Shaped like a pumpkin, this tasty and stunningly beautiful squash has a sweet orange flesh and grey/green skin and alternating orange ribs. It can be used as a Halloween pumpkin, soup, gnocci or roasting.
Roast Spaghetti like any other winter squash, then scrape the flesh into spaghetti-like strings with a fork! Kids love it!
A tasty substition for spaghetti! This squash unravles into threads that resemble spaghetti when cooked.
Introduced in 1934. Spaghetti-like strands of flesh are delicious in many dishes. Check out the recipes section for a way to use spaghetti squash as an alternative to a pasta salad.
A dark green acorn squash with an excellent flavor.
Very dark green, ribbed acorn-shaped winter squash with a nutty sweet flavor.