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By the time early spring rolls around, most of us are longing for something crisp, leafy and fresh that we can pick and enjoy from our own gardens.

1. LETTUCE -can be planted at the same time as spinach and onion sets. Sow the seeds shallowly, and as they germinate and start to grow, thin leafy types to about 5 inches apart. Early varieties of lettuce can be ready in 6 weeks. By picking outer leaves or snipping the plants, you can harvest lettuce continually for some time. For even earlier lettuce, protect it in a high tunnel, cold frame or plant it in a greenhouse

2. BROCCOLI -for a summer harvest, set out hardened-off seedlings when they’re about four weeks old. Broccoli is a heavy feeder, and plants take up nutrients best when the soil pH is between 6.0 and 7.0. Choose a sunny site with fertile, well-drained soil. Loosen the planting bed and mix in up to 1 inch of mature compost. Unless your soil is very fertile, also mix in a high-nitrogen organic fertilizer such as alfalfa meal or composted poultry manure. Water the bed thoroughly before setting out seedlings. Allow 18 to 20 inches between plants. Dwarf varieties can be planted 12 inches apart.

3. CABBAGES thrive when planted with herbs such as dill, mints, rosemary, thyme, and chamomile. Cabbage also grow well with other vegetables and are good companions to onions, garlic, peas, celery, potatoes, broad beans, and beets. Cabbage contains more vitamin C than oranges, as well as a large number of minerals, including iodine, sulfur, calcium, magnesium, and potassium. The outer leaves of cabbage contain more Vitamin E and calcium than the inner leaves. When planting your seedlings-use a starter fertilizer, soaking the root ball thoroughly prior to transplanting. Ideal soil temperature for cabbage should be 21-26°C (70-80°F). Cabbage prefers full sun, but will tolerate part shade. Prepare a rich, loose soil that holds moisture well and has a pH level of 6.0-6.5. Cabbage is a heavy feeder and will also benefit from applications of boron, calcium and magnesium, particularly during the early stages of growth. To help deter Cabbage worms, use row covers in the earlier part of the growing season - this will prevent moths from laying eggs on the plant. It also helps to manually remove cabbage worms if visible.

4. CHARD, often called Swiss chard, is a cool-season biennial grown as an annual. Transplant out when plants are 3 to 4 inches tall. Once established chard will tolerate heat and frost. Plant chard also in summer for a fall harvest. Chard is a member of the beet family grown for its rosette of large, crinkly green leaves on thick red or white stalks. Plants can grow to 16 inches tall and leaves and stalks can be harvested several times over the course of a season on a cut-and-come-again schedule. Plants yield 2 to 3 chard plants per household member. Grow chard in full sun; chard will tolerate partial shade. Chard grows best in well-worked, well-drained soil rich in organic matter, although chard does not favor soil that is too acidic. Chard grows best in a soil pH of 6.0 to 6.8. Plant chard in summer for a fall harvest. Once established chard will tolerate heat and frost. In mild-winter climates, chard can be grown through the winter. Keep chard evenly moist for quick, tender growth. Prepare planting beds with well-aged compost in advance of sowing. Side dress chard with aged compost at midseason.

5. SPINACH is one of the best spring crops, with its tender crisp leaves. The seeds will germinate in soil that is as cool as 40F degrees. Plant spinach in soil that has a good portion of compost, as it is a heavy feeder. Plan on harvesting spinach in about 6 weeks, and enjoy it before warm weather causes bolting.

6. RADISHES, best started from seed, those zippy fresh spring vegetables, do best in cool growing conditions, so plant yours as soon as the ground can be worked. If its still quite cold, you can start them indoors and transplant them. They can be ready to add to your salads, or just to wash and devour, in a mere three weeks time.

7. ONION sets can be planted as soon as the ground can be dug and raked. The piquant green tops will be ready to harvest and add to soups, salads or as vegetable toppings in a month. By taking just a couple of the leaves from each onion, they will continue to grow.


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Our Spring & Fall Seedlings

SPRING SALE! $3 per 6 PAK!

-Green Globe Artichoke - GR#1 -Green Globe grown from crown divisions or shoots is preferred. Green Globe, is thornless, and is primarily green, but has some purple tinting. Care must be taken that artichokes are not exposed to temperatures below 25 F in the winter. Where this occurs, straw mulching is recommended. Nutty-flavored globes are boiled whole. Peel off the meaty petals to dip in butter or Hollandaise sauce, then remove the “choke” and reveal a tender core that’s absolutely delicious. Grow as an Perennial. The globe artichoke will grow on a wide range of soils, but it produces best on a deep, fertile, well-drained soil. 180 DAYS.

-Broccoli Arcadia Green -GR#2 -Very stress tolerant hybrid. Heavy, very firm, dark blue-green domed 8” heads are finely beaded. Large plants excellent for close spacing and high yields. Easy to harvest. Tolerant to Black Rot and Downy Mildew, with some frost tolerance. Excellent for fresh market, processing and freezing. Maturity 69 days from transplants. Harvest when the buds of the head are firm and tight, cutting 5 to 10 inches down on the stalk. This will promote the growth of side shoots which will provide an abundance of smaller heads over a long period.

-Broccoli Raab or Rapini - B. rapa. Heirloom -GR#3 - An Italian non-heading broccoli grown for flavorful, asparagus-like spring shoots and leaves. Great to cook or in salads. Broccoli Raab is essentially a turnip, from the same family of plants that we get cabbage and broccoli--Brassica. Instead of growing for the root like most turnips, this plant is instead grown for the flavorful shoots, similar in look and flavor to broccoli, which is why the Italians sometimes refer to it as Broccoletti. Rapini needs a rich soil and consistent moisture and is frost tolerant. 60-80 days.

-Veronica Romanesque Cauliflower -GR#4 - 'Romanesco’ is increasing in popularity. Eat raw and with dips to retain its crunchy sweet taste, and containing more beneficial health properties than a white cauliflower. Can also be steamed as a cooked vegetable. Veronica produces individual florets with lovely spirals giving a magical appearance from late summer to early frosts, from successional plantings. Protect heads against frost with fleece to extend season. 65 Days.

-Broccoli Marathon F1 -GR#5 - 75 Days. Marathon is one of the most widely used varieties in California for production in the cool weather season. It also performs well as either a early spring, late summer and fall crop. The large, blue green heads have a high, smooth, tight dome. The heavy heads have a very small, fine bead and the plants have intermediate resistance to downy mildew. It is an excellent variety for bunching and the crown cut market. Widely adaptable. Blue green color, small fine beads, domed head, medium tall plant. Tolerant to Foliar downy mildew. Improved uniformity and size in cold over-winter production.

-Ruby Perfection F1 -GR#6 - 85 Days. The No. 1 early to late red cabbage. The heads are medium-sized, dense, and a uniform high-round shape with good wrapper leaves. Good field holding ability. Split-resistant red cabbage that is ideal as a fall or winter crop, ‘Ruby Perfection’ bears dense spherical heads of colorful leaves that are decorative and delicious either cooked or raw. Grown in Spring and Fall. Typically grown as an annual, cabbage is a cool season vegetable that traces its ancestry to Brassica oleracea, a fleshy-leaved, short-lived perennial from coastal areas of western and southern Europe. Resistance to thrips.

-Chinese Pak Choy Cabbage -GR#7 -Heirloom. Long white skins and dark green leaves. Very popular in salads and stir fry. 40-50 days. This widely grown Asian green, also called bok choy, has smooth green leaves and thick white leaf stalks. It is one of the most popular Asian vegetables and a main ingredient in chow mein and stir-fries. Can be picked very young as a micro-green.

-Emerald Cross Cabbage -GR#8 -
65 - 75 Days. Brassica oleracea, 6" to 7" heads can weigh as much as 2.5 lbs. Early producing with big, solid heads and heat tolerance. Fresh, cooked or pickled. Grows well in the foothills in the Spring and Fall- Harvested when 6-7” in diameter. loves cool weather. Fertilize regularly for best growth. Height 12.”
Full Sun. Spacing 12 inches.

-Buttercrunch Lettuce -GR#9 - 65 Days. Mild, Buttery - Flavored Leaves- Compact butterhead-type head lettuce is productive, heat tolerant and slow to bolt. Mildly flavored leaves. Height: 6 - 8 inches. Spacing: 12-18 inches between heads, 18-30 inches between rows. Spread: 6-8 inches. 100 heads/ 100 foot row. Small, rosette heads. Compact, dark green with yellow-white heart. Thick, juicy leaves- Resists bolting. Tolerates heat. Long-Lasting. Butterhead-Type Head Lettuce. Buttery flavor. Mild, Sweet Flavor, not bitter. Sun/Shade: full sun.

-Mesclun Lettuce Mix -GR#10 - 45 Days.
A complete salad from a single bed! Greens, herbs and lettuce—a mix of colors, shapes and mild flavors. Great in both early spring and fall. Spacing: 3-4 inches apart- A nice mix of salad greens including the following varieties are included in this mix: Simpson Elite, Black-Seeded Simpson, Red Salad Bowl, Minguna Greens, Furego Oakleaf, Kale. Very colorful. Economical alternative to buying individual varieties. Mild flavor. Moderate Water, Sun/Shade-Full Sun except in the hottest days of summer,

-Gourmet Leaf Lettuce Mix -GR#11 - 45 Days, This mix of tender, sweet red and green lettuces draws raves at local farmers markets. A blend of delicious varieties- Little Gem, Tango, Outrageous, and Cimarron Lettuce for a balanced palette of colors, shapes and textures. Adelicious blend of different shaped, textured and colored lettuce leaves, which form the basis of a delicious leaf salad. Perfect grown as baby leaves, giving up to four ‘cuts’, or equally good grown out as more mature leaf lettuces- Start harvesting in 45 days and keep coming back to trim more!

-Parris Island Romaine Lettuce-GR#12 - 75 Days. This terrific romaine lettuce is now available in certified organic seeds. Known as a favorite of market growers and home gardeners, with fair bolt resistance. (Lactuca sativa L. var. longifolia) is a variety of lettuce which grows in a tall head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat. Grows great in the foothills-and very well in hightunnels. Full Sun. Moderate Water.

-Red Romaine Lettuce -GR#13 - 70 Days. Also known as Cos. Most dictionaries trace the word cos to the name of the Greek island of Cos, from which the lettuce was presumably introduced. Other authorities (Davidson) trace it to the Arabic word for lettuce, خس khus ([ˈxus]). It apparently reached the West via Rome, as in Italian it is called lattuga romana and in French laitue romaine, hence the name ‘romaine’, the common term in American English. The thick ribs, especially on the older outer leaves, should have a milky fluid which gives the romaine the typically fine-bitter herb taste. Romaine is the usual lettuce used in Caesar salad. Romaine is the usual lettuce in Middle Eastern cuisine. Early spring and late Summer variety. Full sun except in the hottest days of summer. Moderate Water.

-Red Sails Lettuce -GR#14

A favorite for salads, sandwiches, wraps and garnishes. Deep bronze-red crinkly leaves have mild, bitter-free flavor. A pretty partner for green-leaf varieties. 50 DAYS. Height: 6 - 8 inches. Spacing: 4- 6 inches between plants, 12 - 18 inches between rows. Sun/Shade: full sun. Moderate Water.

-Melody Spinach -GR#15 42 Days. All-American Winner. Great for salads and cooking with big, thick, dark green ruffled leaves. Large upright plants are very disease resistant. 42 days. Sweet, large, crumpled, crinkly, bronze-red ruffled and deeply lobed leaves. Slow bolting for red variety. Early. Holds color well. Mild, bitter-free flavor. Six times the Vitamin A and three times the Vitamin C as supermarket lettuce. Can be planted year round. Spinach is frost tolerant and grows best in the cool weather that comes in the beginning and the end of the growing season. Along with being nutritious, spinach is also versatile in the kitchen. It’s delicious raw in salads, and it’s the basic ingredient in many hot dishes, including lasagna.

-Rainbow Chard -aka: Five Color Silver Beet -GR#16 -45 Days. A beautiful chard, its colors are brilliant (pink, yellow, orange, red and white. This chard originated in Australia. Very mild, ornamental and tasty! Great for market growers and specialty markets. Pretty enough to plant in flower gardens, and, oh, so delicious! Easy to harvest once a week without slowing growth. One of the most prolific of the winter and spring vegetables! Moderate Water, Full Sun -except mid summer- Great in Hightunnel and Cold/Shade Frames.

-Dino Kale -Blue Lacinato Kale -GR#17 - 50 Days. This unique heirloom’s thick, crinkled leaves are a deep blue-green and an absolute standout in the garden. Sweet flavor, never strong or overbearing. Cold and heat tolerant in all zones. Kale is considered to be a highly nutritious vegetable with powerful anti-oxidant properties; kale is considered to be anti-inflammatory.Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Boiling decreases the level of the cancer compounds; however, steaming, microwaving, or stir frying do not result in significant loss.

-Russian Red Kale -GR#18 - 55 Days. Very tender and mild, a pre 1885 Heirloom variety. Oak type leaves have a red tinge and stems are purplish-red, a great dish! Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.




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