Heirloom Vegetable Varieties from Log House

Rediscovered varieties that were treasured favorites of past generations

HEIRLOOM BEANS

Dry Bush Beans:

'Black Turtle' - Beautiful small black beans with rich flavor are high in iron & protein, great for Mexican and Caribbean cooking.  Productive bush plants are heat resistant, disease tolerant.  90-120 days from transplant.

‘Dutch Bullet’ - Small round golden beans with delicate flavor cook up very creamy in their own thick, savory broth - perfect for soup.  Or just boil, drain, & top with butter. 90-100 days from transplant.

‘Peregion’ - Oregon heirloom. Creamy beige beans striped in deep brown, with some solid brown.  Good baked or in soups. Productive 2-3’ vines. 95 days from transplant.

'Purgatorio' - White beans with tender skins & firm texture similar in size to a navy bean. Ideal in salads or with fish. Traditional variety from Italy. 100 days from transplant.

'Zolfino' - Italian for sulfur, ‘Zolfino’ refers to the yellow color. Small, creamy, thin-skinned beans – great in minestrone. From the Arno Valley.100 days from transplant.

Filet Beans:

‘Fin des Bagnols’ - Also called the “shoestring bean” – a gourmet French filet bean from the 1800s. Very slender, round green pods have exceptional flavor. Bush plants do well in cool soils.  50-60 days from transplant.

‘Golden Sunshine Runner Bean’ - Masses of scarlet flowers appear on golden foliage, followed by tasty flat green 6-8" pods. Pick when beans start to form in the pod, & keep picked for best yields. Good canning, freezing. 80-90 days from transplant.

‘Soleil Yellow’ Butter - Straight, slender golden pods appear early on upright 2’ plants. Good for fresh eating, canning, pickling, or freezing, as beans tend to mature all at once. 60 days from transplant.

‘Speedy Bush’ - One of the earliest, high quality green beans – tons of rounded, light green, stringless 5” pods with rich flavor mature very quickly. 50 days from transplant.

‘Super Slicer’ Dutch Slicing - Slightly flattened bright green pods with good flavor.  Delicious steamed or boiled until crisp-tender, then tossed with olive oil, lemon, salt & pepper.

‘Tavera’ - Very slender, dark green pods with extra-fine flavor & texture on 15-20” plants.  Pick when 4-5” long and ¼” diameter or less for the most sweet & tender beans. 55-60 days from transplant.

‘Velour’ -  This French/filet bean has deep purple color and an equally rich, satisfying flavor. Compact, disease-resistant bushes produce heavy crops of gorgeous, stringless beans over an extended harvest period. Velour makes a delightful fresh eating bean, and also freezes exceptionally well. 55 days.

Fresh Shell Beans:

‘Cannellini White Kidney’ - Large, creamy, sweet white beans fill 6-7” pods on upright, 2’ plants. Reliable even in cooler weather. Eat fresh or dried. 80 days from transplant for fresh shell beans.

‘Coco Rubico’ - Very early, with pink-streaked pods and cream-colored dry beans marbled in rose pink.  Eat fresh, shelled, dried. Productive 18-24” bush plants. 60 days from transplant.

‘Dragon Tongue’ - Flat green beans become purple-streaked yellow. Use as fresh snap, fresh shell, or dried. Bush habit. 60 days for fresh shell bean, 100 days for dry bean.

‘Flagrano’ - Easy-to-shell pods each have 8-10 firm, flavorful mint-green seeds.  Eat fresh like a tender, sweet baby lima bean, or dry for rich winter dishes. Fresh shell beans retain flavor and texture when frozen. 76 days from transplant.

‘Rio Zape’ - Found in Anasazi cliff dwellings, these burgundy-streaked purple beans are similar to pintos, with creamy texture & complex flavor. Excellent for chili!

‘Tiger’s Eye’ - Beautiful amber beans with red-brown markings have rich flavor, smooth texture, and tender skins that almost disappear when cooked.  Ideal for chili, refried beans. Use fresh or dried.  80-90 days from transplant.

 

‘Tongue of Fire’ - Italian favorite has big, round, rose beans mottled in red. Use as fresh shell bean (marinate & toss with tuna, rice, or vegetables), snap or dried bean. 70 days from transplant.

‘Vermont Cranberry’ - Old New England variety. Red-striped beans have delicate sweet flavor. Use fresh or dried in salads, chili, or baked. Productive, 2-3’ bush plants. 85 days from transplant.

Garbanzo:

'Chickpea of Spello' - Tiny cream chickpeas appear two per pod on 2’ plants. Sweet, mild, smooth-skinned. Eat fresh or dried. From Umbria, Italy. 95-115 days from transplant.

Snap Bush Beans:

'Blue Lake Bush' - Stringless, straight green 6-7” pods are sweet & tender – one of the best-tasting bush beans. Huge reliable yields on compact 15-18” plants. 60 days from transplant.

‘Bountiful Stringless’ - Crisp, flattened, 6-7" light green pods, with excellent, distinctive flavor.  One of the best beans for freezing and canning. Very early, hardy, & prolific variety from the turn of the century.  50-60 days from transplant.

‘Empress’ - One of the best for fresh eating, freezing, or canning, with exceptional flavor and plentiful yields.  Crisp, light green, 5-6” stringless pods mature early on 18-24” bush plants.  55-60 days from transplant.

Red Swan’ - Dusty red 4-5" round pods are a cross between a purple snap bean and a pinto.  Stringless, well-flavored beans turn green when cooked. 50-60 days from transplant.

‘Royal Burgundy’ - Round, stringless, 5-6" deep purple beans with rich delicious bean flavor are easy to pick because their color stands out. Performs well in cool conditions. Turns green when cooked. 50-60 days from transplant.

Lima Bush Bean

‘Fordhook’ - Old AAS winner has 3-4" pods filled with plump buttery beans that taste fresh even when frozen or canned.  Heavy yields.  Harvest fresh or allow beans to dry on plant. 70-75 days from transplant.

Lima Pole Bean

‘King of the Garden’ - Heavy yields of 4-7" pods with 5 or 6 large white lima beans apiece.  Old favorite from 1883 produces until frosts.  Excellent for fresh eating or drying. 90 days from transplant.

Pole Beans:

‘Asparagus Yard Long Liana’ - Tender, crisp, stringless pods grow up to 25" long but just 1/4" thick.  Popular in Asia for steaming or stirfries.  Harvest pods when young (about 18" long) for peak flavor.  80 days from transplant.

'Bianchetto' - Small, round, creamy white beans are great in soups, baked. Or simmer with garlic & herbs then spoon warm over a salad of wild greens. 100 days from transplant.

'Blue Lake Pole' - Sweet, tender, stringless pods are filled with rich flavor – great fresh or frozen.  Abundant yields all season on 6-8’ vining plants. 65 days from transplant.

'Borlotto Lamon' - From the hills northwest of Venice. Big, pink-mottled white beans taste a bit like chestnut. Use fresh or dried. 80 days from transplant for fresh shell beans.

‘Fortex’ - Slender, dark green stringless beans with excellent rich flavor and firm but tender texture.  Early and productive French filet-type is one of the best-tasting beans, fresh or frozen. Pick when 6-11" long.  70 days from transplant.

‘Garden of Eden’ - Delicious family heirloom produces flat 6" long green pods with very sweet tender flavor.
Cook 3-5 minutes for best flavor and texture, or just eat them raw. 65 days from transplant.

‘Marvel of Venice’ - Flavorful Italian variety produces good harvests of tender, buttery 8-9" flat yellow pods with sweet juicy taste. Very early-maturing, for a long harvest period. 55-60 days from transplant.

‘Red Noodle’ - Deep red, 16-20” pods appear all summer on tall vines. Sweet, nutty, stringless beans are good steamed, stir-fried, or in soup, remaining reddish even when cooked. 90 days from transplant.

‘Supermarconi’ - Violet flowers are followed by flattened, 5-10” beans with sweet flavor and superb tender texture. A fine Italian climbing bean. 80 days from transplant.

'Tarbais' - Large, flat white beans have incredible flavor, melt-in-your mouth texture.  Prized by chefs around the world. Eat fresh or dried. 120 days from transplant.

HEIRLOOM MELONS

True Cantaloupe:

‘Charentais’ - Striped, baseball-sized fruits have sweet juicy salmon flesh, considered by many to be the finest in the world. Perfect for 1-2 servings. 75-90 days from transplant.

‘Jenny Lind’ - Turban-shaped, 1-2 lb. melons have very sweet, pale green flesh. Dates to the 1840s, named after a popular singer of that time. 80 days from transplant.

Muskmelon (American Cantaloupe):

‘Amish’ - Popular old Amish variety produces 8-9" oval fruits with full-flavored, juicy, deep orange flesh.  Productive, adaptable plants ripen fruit reliably in a wide range of conditions.  80-90 days from transplant.

‘Emerald Gem’ - Green-rinded, 2-3 pound fruits have rich, juicy, pale orange flesh spicy-sweet flavor.  Productive compact plants.  A once-popular but now rare variety introduced by Burpee’s in 1886.  70-90 days from transplant.

‘Schoon’s Hard Shell’ - Apricot-colored, highly flavored flesh has a complex, spicy flavor.  Large, round, 5-8 pound fruits with hard, deeply ribbed rinds ship and keep well.  90 days from transplant.

Watermelon:

‘Moon and Stars Cherokee’ - Dark green, elongated melons patterned in large and small yellow spots have sweet pink flesh.  A variation of the legendary early 19th century variety, with foliage that’s also speckled in gold.  90-100 days from transplant.

‘Orangeglo’ - One of the best-tasting watermelons, with sweet, tropical, vibrant orange flesh. Large melons ripen late on productive vines. 100 days from transplant.

‘Small Shining Light’ - 80-90 days. Old-fashioned Russian variety that produce 10"-12" fruit early, and is perfect for cool season areas. Very dark green rind and sweet red flesh.

Winter Melon:

‘Collective Farm Women’ - Old Ukrainian variety produces smooth round 7-10” fruits that mature to dark gold, with very sweet, fragrant, creamy white flesh.  Early ripener is great for northern, short-season gardens.  80-90 days from transplant.

HEIRLOOM HOT PEPPERS

Aci Sivri' cayenne - Old Turkish variety yields tons of slender 7” peppers that ripen to crimson. Great for cooking or drying. Heat ranges from moderate to blazing. 85-95 days from transplant.

‘African Cayenne’ - Thick-walled, very hot 8" fruits start yellow-green, ripening to orange then deep red. Very productive, excellent keeping quality. 85 days from transplant.

‘Big Jim’ Anaheim’ – Medium-hot, 10-12 inch tapered fruits are among the largest of the chile peppers - perfect for Chiles Rellenos. Each plant produces 24-30 pods which tend to ripen all at the same time from green to red. 75-80 days from transplant.

‘Black Hungarian’ – An eyecatching ornamental variety, with purple-veined foliage and intense purple flowers followed by masses of small, shiny black conical fruits that ripen to red.  Fruits have good flavor and mild heat when black, turning hotter as they mature.  70-80 days from transplant.

‘Bulgarian Carrot’ - Crunchy, carrot-shaped 3-5 inch peppers ripen from green to gleaming golden orange on extremely productive compact plants.  The super-hot fruits are terrific roasted, or in chutneys and salsas. 70-80 days from transplant.

‘Chocolate Habanero’ -  Dark brown, lantern-shaped 2" fruits look like chocolate candy but are flaming hot – use in moderation! Good for salsas, drying, pickling. 80-90 days from transplant.

‘Fish’ –Unusual African-American heirloom with green & white variegated foliage and gorgeous 3-5" tapered peppers that ripen from cream & green striped, to orange & brown, then to red.  Hot spicy flavor.  80 days from transplant.

‘Lemon Drop’ – A Peruvian variety that’s gaining popularity wider popularity due to its exceptional fruity flavor.  Plants yield dozens of bright yellow, 2-3 inch long, crinkled fruits that are intensely hot with a touch of citrus. Use fresh or smoked to add a flavorful twist to salsas. 90-100 days from transplant.

‘Long Red Cayenne’ –Perfect for drying, with very hot, narrow, medium-walled fruits that grow 4-6" long, ripening to glossy deep red.  String them and hang in a warm, dry room for a great ornamental.  Good yields on bushy 24-30” plants. 70-80 days from transplant.

‘Santa Fe Grande’ - Yellow to orange to red at maturity. Heavy yields of hot, conical, blunt-tipped fruit. Great for pickling, canning, salsa. 73-80 days.

‘Serrano’ - Meaty, tapered, 2-3" peppers ripen from green to red. Hotter than jalapenos, with rich savory flavor, ideal for chili sauce, salsa, or pickling. 75-80 days from transplant.

HEIRLOOM SWEET PEPPERS

‘Albino Bullnose’ - Cream-colored, blocky 3-4” fruits ripen to beautiful red-orange peppers with sweet mild flavor. Early, productive. 75 days from transplant.

'Alma Paprika' - Rounded, thick-walled white peppers ripen to orange then red. Great for drying, stuffing or roasting. Sweet flavor with just a bit of heat. 80 days from transplant.

‘Corno di Toro Red’ and ‘Corno di Toro Yellow’ – Italian-type horn-shaped peppers grow up to 10 inches long, with very sweet light green flesh that ripens to brilliant red and yellow, respectively.  A superb variety for stuffing, fresh eating, grilling, or frying.  The tall vigorous plants produce terrific harvests and may need staking to help hold up all their peppers.  70-80 days from transplant.

'Feher Ozon' - An all-around excellent paprika pepper, with supersweet, pale yellow, 4-5” fruits. Very productive plants. 85 days from transplant.

‘Golden Treasure’ - Sweet, tender Italian-type peppers are 8-9” long, tapering from 2” at the shoulder.  They mature to a beautiful golden yellow, with thick flesh and excellent flavor for fresh eating or frying.  80 days from transplant.

‘Healthy’ - Adaptable variety from Russia produces peppers early and reliably, even in cool or cloudy growing areas.  Sweet, triangular, 4” fruits ripen from pale yellow to orange to red.  70-75 days from transplant.

‘Italian Pepperoncini’ - Sweet yellow peppers ripen to red on bushy plants, even in cooler temperatures. Good for raw eating or pickling. 75 days from transplant.

‘Mini Chocolate Bell’ - Short, stocky plants covered with chocolate-colored 2" long miniature bell peppers. This sweet mini bell has an excellent fresh flavor.

‘Mini Red Bell’ - Prolific, stocky plants covered with lovely 2" long miniature red bell peppers. Sweet fresh flavor is excellent.

‘Mini Yellow Bell’ - Short, compact plants generously covered with 2" long miniature yellow bell peppers. Excellent sweet flavor. Great for salads.

'Napoleon' bell - Huge 8” by 4” fruits are early for their size, with delicious sweet flavor at the green or red stage. Very productive. Good fresh or cooked. 90 days from transplant.

‘Orange Bell’ –Large, blocky, 3½” by 4” fruits are sweet and thick-walled, maturing from green to bright orange. Excellent quality and flavor. 100 days from transplant.

‘Quadrato d’Asti Giallo’ - Beefy, well-flavored, irregularly shaped bell peppers in a mix of deep gold & bright red are excellent raw or roasted. 90 days from transplant.

‘Sheepnose Pimiento’ – An Ohio heirloom with very flavorful, meaty, 3 by 4 inch cheese-shaped fruits that ripen to candy-apple red. The thick juicy flesh is especially good for canning, but these peppers are also excellent eaten fresh and they keep well in the refrigerator. 70-80 days from transplant.

‘Shishito’ - Sweet, crisp, thin-walled 3-4” peppers are a favorite in Japan. Good for tempura, salsas, pickling. Glossy green ripens to red. 70-80 days from transplant.

‘Sigaretto de Bergamo’ - Rare variety from Italy produces very tender, thin-skinned, wrinkly 4-6” peppers in translucent yellow ripening to red. 70 days from transplant.

‘Sweet Banana’ - Sweet, crunchy, 6” tapered yellow fruits are a favorite for fresh eating, frying, and pickling – and they get even sweeter if left to mature to red.  Early-maturing variety is great for short-season climates.  65-70 days from transplant.

‘Sweet Cheese Red’ and ‘Sweet Cheese Yellow’ – Juicy, thick-walled 2 inch rounded fruits ripen to bright cherry red and golden yellow. Sweeter and more succulent than traditional bell peppers, pimientos are excellent for salads, pickling, garnishes, and freezing. 70-80 days from transplant.

‘Sweet Chocolate’ - brown blocky fruits have sweet, thick, slightly spicy reddish flesh. Ripens even in northern gardens, but flavor is good when green, too. 75-85 days from transplant.

‘Tollie’s Sweet Italian’ banana - Crisp, sweet, tapered 4-5” peppers mature to a glossy red.  Versatile old Italian favorite is excellent for fresh eating, canning, & cooking – try adding some to tomato sauce.  Easy, dependable plants.  75-85 days from transplant.

HEIRLOOM SQUASH

‘Amish Pie’ Pumpkin - Excellent Amish variety is a great choice for canning Thick, orange flesh is sweet and moist – perfect for pies!  Up to 75 pounds. 100 days.

‘Anna Swartz’ Hubbard - The flesh is the color of sweet potatoes. Easy to grow. Extremely hard-skinned fruits weigh 5-8 pounds, excellent keeper. 90-100 Days.

‘Australian Butter’ - Pumpkin-shaped, buff-colored 7-15 pound fruits have dense, dry, deep orange flesh with silky texture and sweet flavor that’s excellent for baking or roasting.  Hard rind makes this a long-keeper.  100 days from transplant.

‘Canada Crookneck’ - (OP) Very rare variety believed to be grown by Iroquois farmers prior to 1830. Small 10-12" fruits are 5" wide at the base with a thin curved neck. Reddish orange flesh is delicious baked, in soup. 100 days from transplant.

‘Guatemalan Blue Banana’ - Belongs to the Banana group of squashes, noted for their fine table quality. This selection is dark “blue” with light stripes; golden-yellow flesh is thick and firm. Fruits range up to 20 inches in length and average 5 pounds.

‘Kamo Kamo’  - Maori heirloom from New Zealand. Ribbed, oval 7" fruits are gold streaked in green. Eat young as summer squash or fully ripe as winter squash. 100 days from transplant.

‘Long Island Cheese’ - Flattened, 6-10 lb. buff fruits resemble a big wheel of cheese. East Coast heirloom has sweet, deep orange flesh. Good baker, keeps well. 105 days from transplant. 

 

‘Pennsylvania Dutch Crookneck’ - Like a giant butternut squash with a long neck. Richly flavored, deep orange flesh is a favorite for pie, pumpkin butter. Good keeper. 100 days from transplant. 

‘Queensland Blue’ - Beautiful smoky-blue 6-10 lb. fruits are deeply ribbed and slightly flattened.  Intensely orange flesh is very flavorful, slightly sweet, and exceptionally smooth.  Decorative, delicious, and a good keeper.  110-120 days from transplant.

‘Rouge Vif d’Etampes’ - Vibrant red-orange 10-20 lb.fruits are deeply ribbed and very flattened, with thick, moderately sweet orange flesh that’s great for pies or baking.  A French variety introduced to America in 1883.  110 days from transplant.

‘Shishigatani’ - Rare & historic Japanese pumpkin from the 1800s. Ribbed, warty, bottle-shaped green fruits turn tan when mature. Nutty, fine-grained flesh.

‘Tondo Scuro Di Piacenza’ - Round dark green Italian heirloom with fine flavor is perfect for stuffing. Early, productive plants. 60 days from transplant.

‘Thelma Sanders’ - Beautiful, cream-colored acorn-type squash in a handy 2-3 lb. size. Delicious & productive! 90 days from transplant.

'Waltham Butternut' - The standard for home gardeners, with rich dry pale orange flesh and a distinctive, nutty flavor. Vigorous vines produce 4 or 5 smooth, tan, 3-6 lb. squash per plant. Good keeper. 100 days from transplant.

 

HEIRLOOM TOMATOES

‘Alicante’ - Indeterminate. Classic round red fruits have full-bodied, old-time tomato flavor. Early & productive. Use for slicing, salads, or canning. 60-70 days from transplant.    

‘Amish Paste’ - Indeterminate.  Meaty 6-8 oz. red fruits with outstanding flavor fresh or cooked. An Amish heirloom from Wisconsin via Lancaster, PA. Abundant yields of one of the best tomatoes for sauces and canning.  80-90 days from transplant.

‘Anañas Noire’ – Indeterminate. Also called 'Black Pineapple,' the smooth 1 to 1 1/2 lb. fruits are marbled in green, purple, and gold, with crimson-streaked flesh. Superb, sweet smoky flavor with a hint of citrus. 85-90 days from transplant.

‘Aunt Ruby’s German Green’ - Indeterminate. Pale green, 1 lb. beefsteak fruits from Tennessee have a slight pink blush. Sweet, fruity, slightly spicy flavor. 80 days from transplant.

'Azorean Red' - Indeterminate. Gorgeous deep red beefsteak fruits are huge and richly flavored, perfect for the ultimate tomato sandwich. From the Azores. 80 days from transplant.

‘Big Rainbow’ – Indeterminate. Very beautiful golden tomatoes with neon-red streaks through the flesh have low acid and smooth, meaty texture. Huge fruits are delicious sliced thick for sandwiches or just eating fresh. 90 days from transplant.

‘Bison’ - Determinate. Deep red, 3” fruits ripen even in cool damp weather on sturdy, prolific plants – ideal for cool or coastal climates. 70-80 days from transplant.

'Black Cherry' - Indeterminate. Long trusses of beautiful purple-brown fruits on vigorous productive vines. Sweet, juicy, full-flavored fruits perfect for salads, snacking. 75 days from transplant.

‘Black Ethiopian’ - Indeterminate. Plum-shaped mahogany-red fruits with green shoulders have rich, fruity tangy taste. Abundant harvests of ½ lb. tomatoes over a long season. 80 days from transplant.

‘Black Krim’ - Indeterminate. Violet- red, slightly flattened 4-5" fruits with nearly black shoulders have intense, exotic flavor that’s been described as “smoky” or “salty.” Russian variety named for the Crimean peninsula in the Black Sea. 70-90 days from transplant.

Black Pear' - Indeterminate. Deep brown, 4-6 oz. fruits with dark red interiors are shaped like miniature pears. Excellent rich flavor. 80 days from transplant.

‘Black Prince’ - Indeterminate.  Clusters of round, garnet-colored 3 oz. fruits ripen on sturdy plants.  Meaty, low-acid variety with rich fruity flavor is wonderful for slicing, which reveals its deep red pulp.  A Siberian heirloom that produces well in cool climates.  70-80 days from transplant.

'Black Sea Man' - Determinate. Rich mahogany fruits with olive shoulders have intense, creamy flavor, tie-dye color when sliced. Great for sandwiches, salads. 75 days from transplant.

‘Brandywine Red –Indeterminate. Scarlet-red, 1 lb. fruits on potato leaf vines. This high-sugar, high-acid beefsteak is widely considered one of the world's best-tasting tomatoes.  80-90 days from transplant.

‘Brandywine Yellow’ - Indeterminate. A tangerine-colored beefsteak with excellent flavor that balances high sugar & high acid. Potato leaf plants produce good yields of slightly irregular, meaty, juicy 1 lb. fruits. 80-90 days from transplant.

‘Cherokee Chocolate’ - Indeterminate. Big red-brown beefsteak is a stabilized version of Cherokee Purple. Large harvests, nice color & flavor for slicing. 80 days from transplant

'Cherokee Green' - Indeterminate. One of the best rediscovered green tomatoes, with bold, complex, acidic flavor. Ideal for salads, slicing. Productive, disease-tolerant. 80 days from transplant.

'Cherokee Purple' - Indeterminate. Dusky rose, 8-12 oz. round fruits have complex, old-time flavor that rivals Brandywine - a treat for slicing onto sandwiches. Pre-1890 variety. 90 days from transplant.

‘Chocolate Stripes’ - Indeterminate. Good crops of round, 3-4" olive-striped mahogany fruits with complex, rich earthy flavor, wonderful for sandwiches, salads. 80 days from transplant.

‘Costoluto Genovese’ - Indeterminate. Superb Italian heirloom with ribbed fruits that produce handsome, scalloped slices for sandwiches or pizza. Full-flavored, high acid tomato is also one of the best for robust, tangy sauce or paste. 80-90 days from transplant.

‘Dr. Wyche’s Yellow’ - Indeterminate. Rich, meaty 1 lb. tomatoes are one of the best-tasting yellow beefsteaks. Slightly flattened, yellow-orange tomatoes have a sweet, tropical flavor & few seeds. 80-90 days from transplant.

‘Football’ - Indeterminate. Outstanding oversized Italian paste variety from Portlander Edera Lise. Saved by John Blair. Use for sauces, canning, or fresh slicing. 78 days from transplant.

‘Giant Oxheart' - Indeterminate. Huge, rose-red, heart-shaped tomatoes with few seeds and rich meaty flavor are good for stuffing or making sauce. 90 days from transplant.

'Giant Valentine' - Indeterminate. Deep red, heart-shaped 10 oz. tomatoes are flavorful and juicy – good for canning or salads. High yields, disease resistant. 80 days from transplant.

‘Giraffe’ - Indeterminate. Russian variety reportedly keeps up to 5 months! Meaty 2-4 oz. fruits ripen to orange on the vine or yellow in storage. 80 days from transplant.

‘Gold Medal’ – Indeterminate. Exceptionally beautiful fruits have meaty, juicy golden flesh blushed with ruby red. Very early for such a large flavorful tomato, with good yields even in cooler nighttime temperatures. 75-85 days from transplant.

‘Green Doctors’ - Indeterminate. Named for Dr. Amy Goldman & Dr. Carolyn Male, the mix includes two slightly different varieties, a tangy yellow-lime cherry & sweeter pale green one. 70-80 days from transplant.

'Green Giant' - Indeterminate. Large green beefsteak fruits have a yellow tinge on the blossom end when ripe. Spicy, tangy, sweet flavor good in salsas, sandwiches. 85 days from transplant.

‘Green Grape’ - A selection made from Thomas Wagner’s Thompson Seedless Grape. Unique green cherry tomatoes on very productive plants. Spicy sweet flavor. Determinate, 80-90 days from transplant.

‘Green Pineapple’ - Indeterminate. Lime & olive green beefsteak from Ohio has smooth sweet flesh with fruity tropical flavor. Delicious for salads, slicing. 85 days from transplant.

‘Green Zebra’ - Indeterminate. Glowing green 2” fruits streaked in gold & olive add variety to a salad or sliced tomato tray. Bright citrusy flavor is balanced with sweetness. 75-80 days from transplant.

‘Hawaiian Pineapple’ - Indeterminate. Golden-orange beefsteaks, up to 1 lb. each, with sweet rich tropical flavor. Very beautiful & productive. 90 days from transplant.

‘Ingegnoli Gigante - Indeterminate. Huge red fruits with rich, sweet, old-time flavor. Late ripener is worth waiting for, but unripe fruits also make excellent fried green tomatoes. 80-90 days from transplant.

‘Isis Candy’ - Indeterminate. Golden cherry tomatoes with red marbling fill short trusses in rows of 6-8. With sweet, rich, fruity flavor, these bite size treats really are like "candy" from the garden. 80-90 days from transplant.

‘Japanese Black Trifele’ - Indeterminate. One of the best black tomatoes, with smooth, pear-shaped purple and red marbled fruits. Compact potato-leaf plants produce tons of the rich, smoky, chocolatey fruits. 75-80 days from transplant.

‘Jaune Flamme’ - Indeterminate. Exquisite French heirloom delivers early & abundant clusters of 1 1/2" apricot-colored fruits with sweet, fruity flavor. Recommended for fresh eating, roasting, or drying. 70-80 days from transplant.

‘Kellogg’s Breakfast’ - Indeterminate. Brilliant orange, beefsteak-type tomatoes are solid, meaty, and juicy, with bright tangy flavor. Very good for sauces or slicing. Rambling plants produce good yields of 4-5" fruits. 80-90 days.

 

‘Koralik’ - Determinate. Bright red, 1" fruits ripen all at once in handsome clusters of 6-8. Early & productive Russian variety with great flavor. 61 days from transplant.

‘Marianna’s Peace’ - Indeterminate. Rosy red 1-2 lb. beefsteak fruits have sweet, creamy, firm flesh with rich, balanced tomato flavor. Potato-leaf plants. 80 days from transplant.

‘Matina’ - Indeterminate. Handsome, 4-6 oz., apple-shaped red fruits ripen early, for good yields even with cool Pacific Northwest nights. Sweet-tart flavor. 75 days from transplant.

‘Matt’s Wild Cherry’ - Indeterminate. Marble-sized red fruits have a high sugar content, for a very sweet savory flavor. Mini cherry tomatoes are just right for tossing into mixed greens, pasta salad, or salsas. 60-70 days from transplant.

‘Mexico’ – Indeterminate. Huge, 1 lb. dark pink fruit with outstanding taste. Makes thick and meaty slices for sandwiches or salads. Vigorous plants produce reliably and generously all season. 80 days from transplant.

‘Moonglow’ – Indeterminate. Gorgeous, brilliant orange globe-shaped 6-8 oz. fruits have fantastic sweet-tart flavor & smooth texture, perfect for fresh eating or making a beautiful, unusual sauce. Heavy yields, good keeper. 80 days from transplant.

‘Mortgage Lifter’ - Indeterminate. Dark pink, 1-2 lb. fruits are meaty with good old-time flavor. Rumored to produce so well, one crop will pay off the mortgage! 95 days from transplant.

‘Mortgage Lifter Yellow’ - Indeterminate. Beautiful yellow beefsteak fruits, up to 1 lb. each, are slightly flattened, with mild fruity flavor. Hard to find! 90 days from transplant.

‘Nebraska Wedding’ - Determinate.  An old favorite from the Great Plains, with beautiful, rounded, 3-4” glossy orange fruits that appear in heavy clusters.  Apricot-colored flesh is meaty with well-balanced flavor.  90 days from transplant.

‘Nyagous’  - Indeterminate. Sought-after Russian “black” tomato. Smooth, crack-resistant mahogany fruits, with olive green shoulders & complex, earthy flavor. 80 days from transplant.

‘Paul Robeson’ - Indeterminate. Russian variety named for the opera singer & equal rights advocate. Dusky red beefsteaks have rich, smoky flavor. Ideal for cool areas. 90 days from transplant.

‘Persimmon’ - Indeterminate. Glowing orange beefsteak-type fruits combine sweet mild flavor with juicy, meaty texture. Good for slicing or cooking – makes a beautiful, vividly colored sauce. 80-90 days from transplant.

‘Pineapple’ - Huge golden beefsteaks marbled in cherry-red have delicious meaty flesh with mild, fruity flavor. Good yields of 1-2 lb. fruits - one thick slice fills a sandwich. 95 days from transplant.

‘Pink Icicle’ - Indeterminate. Bright pink, elongated fruits with very sweet rich flavor are perfect for fresh eating, salsa, canning. Productive variety from Ukraine. 70-80 days from transplant.

‘Principe Borghese’ –Determinate. The traditional Italian sun-drying tomato, with heavy trusses of small egg-shaped fruits that have thick, meaty flesh. Don't water too much later in the season if you plan to dry them. 75-85 days from transplant.

‘Pruden’s Purple’ - Indeterminate. Juicy, dark purple-pink fruits have luscious, well-balanced sweet and tart flavor, like a fine wine. Potato-leaf plants produces big, savory beefsteak tomatoes even in short-season areas. 70-80 days from transplant.

‘Purple Calabash’ -  Indeterminate. Very purple, heavily ruffled 3" fruits with intense, citrusy flavor. Good for slicing, easy to seed for making sauce. 85 days from transplant.

‘Red Zebra’ - Indeterminate. Rounded 2½” fruits are a gorgeous deep red with jagged orange stripes. Tart flavor is excellent for salads, sandwiches. 80 days from transplant.

‘Rose’ - Indeterminate. Deep pink, meaty 3" fruits with luscious flavor that's been compared to Brandywine. Productive potato leaf variety is an Amish heirloom from New Holland, Pennsylvania. 80-90 days from transplant.

‘San Francisco Fog’ – Indeterminate. Clusters of small, smooth, bright red fruits with full flavor are good for canning, slicing, salads. Well-adapted to cooler, overcast West Coast climates. 70-80 days from transplant.

‘Sasha’s Altai’ - Indeterminate. Very early & cold-tolerant variety from Russia, ideal for coastal & high altitude areas. Good yields of flavorful, 4-6 oz. bright red fruits. 60 days from transplant.

Seattle’s Best’ - Indeterminate. An old favorite of Puget Sound gardeners, but now hard to find. Deep red, plum-sized fruits with mild flavor are produced all summer long. A good all-purpose tomato. 80-90 days from transplant.

‘Siberian’ – Determinate. Russian heirloom sets fruit even in cooler weather and ripens early – ideal for short season areas. Good yields of deep red, 5 oz., egg-shaped fruits. 60-70 days from transplant.

‘Snowberry’ - Produces heavy yields of light creamy-yellow cherry tomatoes with a white interior. Very sweet and flavorful. Indeterminate.

‘Striped Roman’ -Indeterminate. Gorgeous cherry-red fruits with jagged orange stripes up to 5” long, with very firm, meaty, blood-red flesh that makes an exceptionally savory dark red sauce. 80-90 days from transplant.

‘Stupice’ -(pronounced stu-peach-ka) Very early yields of sweet, red, oval tomatoes on potato-leaf plants. Combines excellent old-time flavor with cold-tolerance and high production in short season areas. 65 days from transplant.

'Sugar Lump’ - Indeterminate. Smooth, red, 1 to 1½” fruits appear abundantly in large clusters until frost. Extra sweet German heirloom is perfect for salads, veggie trays. 80 days from transplant.

‘Tiffen Mennonite’ – Indeterminate. Large, dark pink, sweet and tangy slicers on potato-leaf plants – similar to Brandywine. Crack-resistant fruits won a Northwest Tomato Taste-Off in 2003. 85-90 days from transplant.

‘Trophy’ - Indeterminate. A sensation when introduced in 1870! Perfectly smooth, round, 6 oz. red fruits appear in clusters. Sweet & mild – tasty for slicing, salads. 80 days from transplant.

'Violet Jasper' - Indeterminate. Smooth round violet fruits streaked with green have delicious, dark purple-red flesh. Incredibly high yields of the colorful 1-3 oz. fruits.

‘White Beauty’ - Indeterminate. Creamy white, 8 oz. tomatoes are sweet and meaty with few seeds. Very flavorful for slicing. Fruits will be whitest if screened by foliage, pale yellow in sun. 80-85 days from transplant.

‘Yellow Cuban Grape’ -  Indeterminate. Tiny yellow grape tomatoes fill long trusses well into fall. Very productive, with tons of sweet fruit delicious for snacking or salads. 90 days from transplant.

‘Yellow Icicle’ - Indeterminate. Golden-yellow, elongated fruit with sweet, fruity flavor for fresh eating, salsas, canning. From Ukraine. 70-80 days from transplant.

‘Zapotec Ribbed’ - Indeterminate.  A very old variety from Mexico whose broad, pink fruits are distinctively ribbed and somewhat hollow, making beautiful scalloped slices for sandwiches or vegetable trays.  Sweet mild flavor.  85 days from transplant.