|
This daikon-type radish is a treasured heirloom in China. White skin with green shoulders and a gorgeous burst of magenta colored flesh that is mild, crisp, and slightly sweet. Guaranteed to brighten up salads and stir-fries. Longer to mature than European radishes, it does best sown in early spring or late summer for a fall harvest.
|
This classic red radish - round, crisp, crunchy and peppery, comes to us from Holland. It’s one of the fastest foods you can grow, and has great flavor. Fun for kids to grow since they give such quick results, and they eat them right out of the garden! The greens are full of nutrients, thanks to the long tap root, and are tasty in sautés, stir-fries, soups and stews. They also make a pretty yellow fabric dye.
|
Classic heirloom spinach with rich, sweet flavor, dating back to the 1820's. Dark green, lightly crinkled, thick glossy leaves stand upright for easy picking. Frost-hardy, productive early green; doesn’t bolt in the heat of summer.
|
A wonderful early, frost-hardy Asian green. Lots of greens on small sweet, flavorful white stalks. It does well in our cool springs; or plant it in the fall for a really early spring green. Harvest whole or cut leaves like a "cut and come again" green.
|
