Here we list anything that grows below the ground – beets, carrots, parsnip, turnip, radishes, etc..
Beets (Beta vulgaris) – 50 seeds per pkg. – $3.50
BT1. Detroit Dark Red – 60 days Producing consistent, dark red beets with good size and storage capability. Flavor is robust and sweet.
BT2. Cylinder – 65 day. Long slender beets, good dark red color and flavor, stores very well. Excellent variety of beets for pickles and fresh eating, as well as juicing.
BT4. Fuer Kugel – 60 days. Smooth skin, dark purple roots, with lighter zoning. Remain tender and sweet even as they reach a very large size. Excellent keepers. Switzerland type introduced in Europe many years ago. Hard to come by.
BT5. Turnip Beets – 65 days. Grown for both the tops as greens and the roots which resemble a turnip. Good flavor and keep a long time. Rare.
BT6. Choiggia – 65 days. An Italian beet known for the dark and light alternating rings which do not affect taste. Very good variety for all uses.
BT7. Shiraz – 60 days. A very dark red wine colored beet, smaller in size than others, for use as beet greens or pickling. Limited quantities.
BT8. Golden Beets – 67 days. Limited quantites. Golden beets with a milder beet flavor. Can get quite large.
BT10. Red Ace – 65 days. Good producers of dark blood red beets of medium size. Good storage qualities and sweet if left deep into the fall.
BT13. Touchstone Gold – 55 days. Golden beets with vibrant orange coloring inside and mild red color on the outside.
Carrots (Daucus carrota var. sativa) 100 seeds per pkg. approx. – $3.50
C1. Sweet mix – 65-70 days. These seeds provide a mixture of long, large, sweet and flavorful orange roots that always keep well into April for me. Over-winter roots in the ground for seed the next year.
C2. Danvers#2 – 65 days. Long tapered orange carrots that do well in all soil types, sweet and reliable. Good keepers.
C3. Vita Treat type – 70 days. Very long deep orange carrots with higher vitamin content than regular type. Good for storage, fresh eating and juicing.
C4. Long John – 70 days. Great orange carrots for storage and hard soil types. ADanvers type, producing 7-8 inch roots, or longer. Good sweetness.
C5. Scarlet Nantes– 70 days. Good tapered orange roots, long 10” roots for compact soils. Sweet and juicy. Limited quantities.
C6. Long Mix – 65-75 days. Selection of the above varieties of long roots with color and taste in mind. Mixed colors.
C8. Baby – 55-60 days. Small stubby roots, good for baby orange carrots, salad and fresh eating. Will store well. Chantenay type.
C9. Red Core Chantenay – 60 days. Shorter blunt orange roots (6″), useful in fresh eating and growing in clay soils. Stores well.
C11. Shorty Mix – Favorite mix of fingerling type early orange eating carrots.
C7. St. Valery – 70 days. A well known Heirloom, similar to other Chantenay types, sweet and tapered. Good grower in all soil types. Orange.
C12. Kuroda (Japanese) – 66-70 days. Wide and long, these are sweet carrots used as fodder carrots in parts of the world, but they make a wonderful sweet orange storage carrot of great quality. Worth a try.
C13. Snow White – 70 days. Long white roots with sweet mild flavor. Great Eye appeal.
C14. Blanche Collet de Verte – A long white carrot with great holding storage traits, keeping long into the winter and with good carrot taste. You would not know that it is a white carrot!
C15. Heirloom Orange Mix – A mixture made of all the best storage and tasting orange carrots from heirloom varieties. All sizes.
C19. Spectrum Blend – 67 days. A new blend of multiple colors for flavor galore. Grow them and find a surprise every time you dig them.
C26. Bolero open – 68 days. A favorite variety that is found as a hybrid carrot. We have open pollinated this variety to offer it to Canadian customers. Good orange storage carrot, long blunt tipped nantes type roots. As good or better than Scarlet Nantes.
C31. Nantes ½ long – 65 days. An heirloom orange carrot that is super sweet. Guaranteed to please.
Onion (Allium cepa) 50 seeds – $3.00
ON1. Kelsey – 90 Days. Limited offering of these good flavored onions. Not the best storage onion, but productive. Start early indoors for fall harvest. Leave in ground over winter for seed production the next year.
ON2. Home Run – 90 days. A variety of onions open-pollinated in the garden and producing good sized round roots that keep or can be used for fresh use as bunching onions.
ON6. Multiplier Onion – 70 days. Seed from the common multiplying onion types. Now you can grow them from seed or keep for future use. See also sets.
ON10. Chives – 50 days from seed. Perennial after that. The common garden green onions, used fresh or dried. Purple flowers produce next years seed stock. Sold out for this year.
ON11. Garlic Chives – 60 days from seeds, perennial thereafter. As with chives, these plants are perennial once started. The leaves are flatter and thicker, with true garlic flavor. Can be added to salads or stir fries. Limited seed for 2014.
ON12. Welsh Perennial Bunching Onions – 55 days. Once started these onions continue in the garden plot, producing like bunching onions and forever seeding for the next years growth. Good sized onions, tall, thin, small white base. Limited quantities.
ON13. Evergreen Bunching Onions – 50 days. Producing continuous bunching onions that grow in rows or clumps. Overwinter readily on the prairies so you have them always.
ON14. Prince – 110 days from seed. Start in Early February in flats and plant out in the garden anytime the ground is completely thawed and they have been hardened off (Mid May in Alberta). This is a yellow storage onion, medium size, full mild flavor.
ON 15. Jaune Paille de Vertus – Also known as Brown Spanish. Introduced in 1885, this onion is hard to find, but easy to grow. 110 days from seed. Start indoors as for Prince onions. Good keeper, yellow skin, white flesh, long day type. Known for its keeping qualities, squat round shape.
ON16. Yellow Globe – 120 days. Long day type. Start indoors as above. Very large onions, with milder flavor and good keeping traits. Yellow skin, white flesh.
ON17. Yellow of Parma – 110 days. Medium sized, yellow skinned, white flesh keeping onion, hard to find Italian type. Round roots. Good flavor.
ON18. Noordhollandse Bloedrode – 105 days. Delicious and deep, almost black squat and medium sized red Dutch onions. Very dark color, very good taste. Excellent keeper in our area. Start early as above. A true winner. They are also grown for purple scallions.
ON 19. Bernie’s Red – 105 days. These onions are light red, pink almost and have a good flavor. Not as long a keeper as the other reds, but a great onion. Bred on Salt Spring Island.
ON20. Red Zefflin – 110 days. A Medium dark red, day long type onion, good keeping qualities and production. Medium sized, dense flesh, and pungency.
ON21. Zebrune Shallot Onion – 110 days. Long day type, upright and slender, delicate pink/red color and a cool shape. Good keeper, fun to work with, mild taste. Rare and delicious. Limited quantities of seed this year.
See also Onion sets
Parsnip (Pastinaca sativa) 50 seeds – $3.50
NEW!! RP2. Arrow type – 110 days. From commercial source. Seeds produce fine shaped, long roots, smaller than Hollow Crown but store well and taste good.
RP3. Gladiator – 95 days. Good sized, long, straight white roots for short season areas. Limited availability.
RP4. Harris Model – 90 days. Good sized, homestead variety known for great sized white roots that like all parsnip can be left in the ground over winter. Sweet and tasty in the spring.
Radish (Raphanus sativus) 50 seeds per pkg. – $3.50
RT5. Cherry Belle – 26 days. Limited offering. Typical red skinned white fleshed radish of good holding capacity and flavor. Water in dry years to keep flavor of roots mild.
RT6. Champion – 27 days. Limited offering. Similar coloring red/white to Cherry Belle. Same shape and good taste.
RT10. China Rose Winter – 40 days. A white winter storage radish. Grows to 6” long. Sow in fall in coastal areas, or if you are on the prairies you can sew very early spring in a cool spot or late summer for late fall harvest.
RT12. Sparkler White tip – 28 days. Red with white root ends. Good bicolor, about 2” long.
RT15. Pink Celebration – 30 days. Pink and round, fun to grow in the garden.
RT19. French Breakfast. – 25 days. The classic breakfast radish of the French. They are elongated, red with a white tip. Crunchy and juicy.
RT20. Daikon – 67 days. The original long white root that is used in salads, kimchi and other Asian dishes since time immemorial. Used also as a deep tiller of soil and for rat tail use(the immature pods are eaten whole in salads). Productive and great tasting. Used in Restoration Agriculture fields to bring minerals from deep underground to top dwelling plants. 50 seeds, or bulk packs upon request.
RT22. Purple plum – 35 days. Good sized purple skinned roots, with slightly colored flesh. They are tender and juicy. 40-50 seeds.
RT23. Philadelphia White Box – 50 days. Old type variety, white roots, used in lunch boxes. Sweet and juicy. 40-50 seeds.
Rutabagas & Turnips- 50+ seeds – $3.50
BC4. Laurentian Turnip/Rutabaga – 90 days. A very good keeping root vegetable, used fresh or cooked and mashed as ‘turnip’ in Christmas dinner preparations. A heritage favorite, this turnip is large, up to 12” across and dark purpley red on top and yellow beneath, yellow flesh.
BC8. American Purple Top – 87 Days. Rutabagas similar to the winter keeping kind. Good variety.
Asparagus – 25 seeds per pkg. – $3.50
A1. New Jersey Giant – People either love or hate asparagus. If you love it you can never get enough. These seeds will produce shoots in pots the first year, and can overwinter in pots with adequate protection, or be dug in to the garden in late fall. Dig in deeper than you would think, and as they grow, fill in the dirt around the roots gradually every year. Can be harvested at 30% the third year, and then fully on the fourth and subsequent years until the 1st of July. Do not harvest after that, as the roots need to be strengthened for the rest of the season to ensure good survival. Leave the tops also until you are sure all growth is finished for the season or they will dry out and kill the roots. Always harvest asparagus below the surface of the soil for the same reason.
A2. Martha Washington – a heritage variety known for its hardiness in our area and production of tender, green shoots in the spring. Grow from seed as above. Expect harvest starting in the third season.
Potatoes for 2017
We are selling eating potatoes only – what you do with them is up to you. Each bag $5. Shipping $14.95 for 1-2 bags, which you can save on if you arrange for pick up at a Seedy Sunday event. Contact us for more information.
Tat1. Heather’s Red – early large, red skin, white flesh, all purpose
Tat2. Red Norland – early medium to large, red skin, white flesh, productive and all purpose
Tat3. Cherry red or Red Cherry – Early, medium red skin, round and white flesh, all use, great for new potatoes
Tat4. Warba (1933) – mottled white skin with deeper pink eyes, moist white flesh, fairly early, all use. A German potato with great flavor.
Tat5. Sangre – Mid season medium sized, dark red skin, slightly elongated, white flesh, baking, boiling, uses
Tat6. Sante – mid season, white skinned, dry fleshed firm potato. Medium yields, good all purpose baker.
Tat7. Danish – from the world traveler. A white skinned, medium sized, white flesh tuber which is slightly dry. Good producers, great flavor.
Tat8. Irish Cobbler – since the late 1870’s this has been around in recorded history. This somewhat flattish yellow skinned, yellow moist fleshed potato is a standby in any potato salad recipe. Good yields, taste and good storage qualities. Somewhat prone to scab.
Tat9. Ukrainian – A white skin, white to yellow fleshed moist potato, slightly flat, but more rounded than Irish Cobbler. Good storage, baking and other uses. Great for pyroghy use.
Tat10. Carola – a midseason, German yellow fleshed, white skinned type with good moist flesh of excellent taste. Limited quantities.
Tat11. Purple Chief – early deep red/purple skinned, white moist fleshed potato. Good keeper and good yields.
Tat12. Onaway- a fairly new addition to the potato family, this is a white skinned, white to yellow fleshed moist early potato with good yields. Used for all baking, boiling and new potato use.
Tat13. Nordonna – Grown as a replacement for Norland, it has slightly higher yields of round red skinned, medium sized, white fleshed tubers than Red Norland. Good disease resistance and slightly more keeping capacity.
Tat14. Shepody – Mid-season, white skin and flesh, large sized oblong tubers of great quality and keeping ability. Some disease resistance. Good yields.
Tat15. Pink Fir Apple (Pink Finger) – early high yields of fingerling potatoes, pink skin and creamy yellow flesh. Grown for over 100 years.
Tat16. Caribe – early excellent yields of purple skinned, oblong, medium to large sized white fleshed tubers, store excellent, multi-use and medium moist tasty flesh.
Tat17. Yellow Finger – mid-season to late, abundant yields of finger shaped and sized tubers, some growing large, skin is yellow as is the moist, almost waxy flesh that is absolutely the best for oven roasted Italian potatoes. They never need peeling and are tasty and sweet.
Tat18. Fianna – From the world traveler. It was bred in Denmark. This smooth oval tuber is white skinned and dry white fleshed, with medium size and medium yields. Grown to be a French fry potato since it does not absorb a lot of fat.
Tat 19. Timo – From the world traveler during his visit to Finland. Timo is also known as Hankkijan Timo or Tuomas. It is a well loved favorite there. Released in 1975. It is early and produces well. It has white skin and slightly yellow moist flesh, and that is why it tastes great.
Tat20. Ada’s White – From the seasoned traveler, this is another find from a local grower who has had it in her family forever. Ada’s white is oblonged, mid-season, and white skinned, almost brown, like a baker. The flesh is white and light.
Tat 21. India white – Mid-season, oblong, medium sized, multi-use potatoes. White thin skin and moist white flesh.
Tat 22. Nooksack – An Aboriginal landrace variety of brown skinned white fleshed medium moist baker. Moister than a russet. Good yields of medium to large tubers.
Tat 23. Toolas – From the world traveler. It is a small to medium sized fairly round white thin skinned potato with white moist to waxy flesh. Medium yields.
Tat 24. Green Mountain – a late season potato but worth growing for the huge yields of large, oblong tubers of excellent disease resistance and storage qualities. Makes great fries.
Tat26. Luke’s Bush Cobbler – a bush variant of Irish cobbler for smaller garden spaces. Good yields, similar characteristics otherwise to Irish Cobbler.
Tat27. Red Thumb – deep red skin, white fleshed tubers of medium size, definitely fat thumb shaped and mid-season. Medium yields.
Tat28. Chieftain – early red skin white flesh, great yielding potato one of the better keepers for an early potato. Standby for early boiled eating and new potato taste.
Tat29. Bintje – 1910. A late white skinned, white fleshed, medium dry baking, boiling potato with exceptional keeping qualities and good disease resistance.
Tat30. Red Pontiac – A mid-season, deep red skinned, white moist fleshed tuber, good storage and yields.
Tat31. All Red – medium to late maturing. These potatoes are as the name implies, a cheery red color inside and out. Keeps during cooking so you can make wonderful mashed potatoes for Valentine’s day without the need for poisoning food color!
Tat 32. Yukon Gold – medium maturing. Yukon gold is a yellow skin, yellow tasty flesh, moist waxy potato of great quality and production. Makes quite large tubers sometimes. Developed in Guelph and released in 1966.
Tat 33. Oma’s Saskatchewan White – obtained in 2009 from a decendent of a German Immigrant who brought these white skinned, smooth tubers from the old country. They are mid-season, white fleshed and fairly moist with good storage abilities.
Tat 34. Red Cloud – a mid-season, white fluffy fleshed red-skin round potato which makes heavenly light baked potatoes. Good storage.
Tat 35. Egyptian White – obtained from a seasoned traveler who loves collecting rare varieties. This white skin, white flesh tuber is abundant and mid-season. It keeps well. Tubers are slightly oblong and good for all uses.
Tat 36. Red Gold – Mid-season, medium red skin and golden flesh, moist and good yields and flavor.
Tat 37. Wendy’s Purple – from the seasoned traveler, these potatoes are a variety grown by his neighbor Wendy for many years. They are purple skinned, oblong and white fleshed, with good disease resistance and performance in all soil types. Medium sized and medium moist.
Tat 38. Chaleur – Early producer, white skin and flesh. Potatoes are round to oval, comparable to a Yukon gold. It was developed for French fry use.
Tat 39. All Purple – also called All Blue. This one is inside and out a purple/blue which can be hard to find in moist soil. The tubers are quite large, and make a great mix for potato salads. More antioxidants exist in potatoes with deep flesh colors. So eat your vitamins.
Tat40. Early Ohio – Introduced in 1871. It is an early season white skinned potato with white flesh. Slightly on the dry side. Yields are good and they keep well.
Tat 41. Roko – mid-season bright red skin and white flesh. Used for all purposes. It is high yielding and stores excellent.
Tat 42. Caribou – rare white and red mixed colored skins and creamy flesh. Rare market potato developed in the Caribou valley of BC. in the mid 50’s.
Tat 43. Raymond’s Russian – Similar to Warba with the coloring of Caribou, but with deep eyes. Cool variety, great taste.
Tat 44. Bliss Triumph – Red skin, white flesh. Originally from Europe, and can be found with many different apparent skin colors, this one is red skinned. Rare.
Tat 45. Peruvian Purple –landrace variety. Long finger like tubers, smaller like the size of Yellow finger, only purple, almost black inside and out. Limited quantities.
Tat 46. French fingerling – red skinned, medium sized fingerlings with yellow/white flesh.
Tat 47. La Ratte Fingerling – Discovered in the Swiss Alps by French Farmer Jean Pierre Clot, the La Ratte fingerling has a rich and chest-nutty flavor and has long been favored by fine chefs. Wonderfully smooth and creamy when pureed yet maintains a firm texture when cooked. Mid to late season variety.
Tat 48. Yellow Banana – (Russian Banana) these potatoes have creamy and moist flesh, are finger like, but larger, and yellow all around. Good taste and fairly productive in the garden.
Tat 49. Alta Blush early – Developed by an Alberta Potato breeder, the pinkish blushed skin and white flesh, early potato. But it stands our in flavor, keeping ability and the creamy flesh that mashed tastes like you added butter and cream without doing so.
Tat 50. Myatt’s Ash Leaf – A British heirloom that is hard to find. These white skinned and white fleshed potatoes are oblong, and smooth, but prone to scab. Very moist and tasty, with unusual foliage, hence the name.
Tat 51. Belle de Fontenay – A French white skinned almost large fingerling type, with white flesh for the potato salad market. Holds its shape well under cooking. Origin around 1885.
Tat 52. Siberian –Med to large fingerlings with deeper eyes, white skin, yellow flesh, moist. A white landrace version similar to Peruvian Purple but with deeper eyes which makes it the coolest shape. May be Ozette or Haida landrace variety called Indian Tlingit. I originally called this Syrian, but I made a mistake and misread the bag…
Tat 53. Inca Gold – sometimes called Mayan Gold, but a landrace variety from the Andean mountains, prized for being light and fluffy white flesh, and long white skinned tubers. Not the greatest yield.
Tat. 54. Croatan – Rare spud, introduced in 1975. Medium to large round white skinned, light yellow flesh, medium dry.
Tat 55. Maroon fingerling – deeper purple/pink flesh and white skin fingerling
Tat. 56. Piroshka – white skin, and fluffy white flesh for perogies.
Tat. 57 Elmer’s Blue – like Peruvian Purple but slightly larger and smoother with white mixed into the purple flesh, later maturing.
Tat. 58 Netted Gem – Great heirloom, a similar potato to Russett Burbank, but larger, and tends to get some knobs in some years. Reliable and well known in gardens since 1902, possibly earlier. It is a mid season, brown netted skinned, dry fleshed firm potato. Medium yields, good all purpose baker.
Tat 59. Russet Burbank – Great heirloom, developed by Luther Burbank, to be smoother than Netted Gem consistently and usable for the french fry market. It is a mid season, brown netted skinned, dry fleshed firm potato. Medium yields, good all purpose baker. Sometimes called Netted Gem, but I believe these are 2 different strains today.
Tat. 60 Russian Blue – I believe that this is a different potato than the All Purple or All Blue, as it is a slightly different shape, but definitely grows larger, with darker more persistent purple coloring inside even when cooked.
Tat 61. Alaska Bloom – Light pink skin and white moist flesh, similar to Alta Blush Early in many ways, but with slightly more coloring in the eyes and an almost netted skin. Also related in moistness and taste to Yukon Gold.
Tat 62. Randy’s Golden Gem – Similar to Yukon Gold but more productive with a bit deeper pinky eyes and slightly rough skin.
Tat 63. La Crotte D’Ours – A Canadian classic thought to have been brought to Canada with Scottish immigrants in the early 1800’s. Also known as Cow Horn or thought to be the same potato. It has a purple skin, and white flesh on the dry side. Fairly low yielding. Limited offering.
Tat 64. AmaRosa fingerling – Unique and different, this is a red skinned, pink fleshed fingerling that is firm and delicious. First year growing this one, but good production. Limited offering this year.