by chris | Apr 17, 2022
Agretti, also known as barba di frate (Italian for Monks Beard) is a early to mid season salad green that grows with long stringy foliage that resemble thick and long chives. They have an intense and salty flavor and are great raw or braised in oil to serve with meat...
by chris | Apr 17, 2022
Early variety, matures in 60 days. The Red Grumolo chicory is one of the most cold hardy chicory. Beautiful rosettes form from winter through spring. These chicories are fabulous harvested young for salad greens and do well as a cut and come again crop. This variety...
by chris | Apr 17, 2022
120-150 days plus forcing. Leaf Chicory Rosa Isontina (Cichirium intybus) is a radicchio variety from the foothills of the Dolomites, between Slovenia and Italy. It is one of the most cherished chicories of the Friuli-Venizia Giulia. These chicories have been...
by chris | Apr 16, 2022
Ribbed and flat, stocky shaped greenish black skinned pumpkin with wart like bumps, weighing between 3-5 pounds,When mature the skin turns pale orange. The flesh is burned orange and with a creamy and buttery texture. The flavor is nutty and savory and almost smokey...
by chris | Apr 13, 2022
The Long Island Cheese Squash is mature in about 105 days. This squash is loved for its silky smooth texture. It is also cultivated for its shelf life.It is also caught after for being used in pumpkin pie. Its name is a combo of its growing area and for its shape as a...
