Our Best Selling Items
Ring of Fire Sunflower
70 days. Erica just adores this sunflower that greets the morning sun. Flowers are 4-5” across, have dark - almost black - centers with a central ring of brick red radiating out to a cheery golden yellow. Plants are 5-6’ tall and produce an abundance of uniform flowers with long stems perfect for cut flowers. Sunflower petals are edible and beautify as a garnish. The seeds of this sunflower are edible but are quite small. Easy to grow from seed, sunflowers feed bees and attract goldfinches, increasing the wildlife in any garden. An All America Selections winner in 2001. Seeds grown by Nature & Nurture Seeds.
68 days. Traditional Italian basil used for classic pesto. Fabulous, highly fragrant, sweet, pure "basil" flavor. Compact plants produce lots of leaves for harvest. The name comes from the Italian word "Genoese" (or that which comes from the region of Genoa) where Genovese Basil is still grown today. Genovese is very versatile in the kitchen—use it in salads, Italian dishes, stir-fries, soups and more. Erica loves it in her "Summer Salad" with tomatoes, cucumbers, olive oil, and ume plum vinegar. Can be preserved by packing in salt, which creates incredible "basil salt" (see website).
Blue Curled Vates Kale
55 days. Blue Curled Vates is an open-pollinated version of curly kale. It's easy to grow and will produce spring through fall. Very cold hardy and can overwinter until spring—with winter protection—to produce baby kale shoots and kale raab (edible flowering shoots). This kale stays shorter than most (max height is about 2 ½ feet). Kale is so nutritious and we think learning how to appreciate it is an important part of a healthy diet. Blue Curled Vates is good prepared as you would any kale. We love to make massaged kale salad marinated with citrus juice–where the acid in the citrus "cooks out" the bitterness and makes kale leaves tender. The curly shape of this kale makes it perfect for kale chips. Kale can also be preserved by blanching and freezing. Believe it or not, we've even pickled kale (inspired by Sandor Katz), making it yummy enough for a picky kid!
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