Arugula (Eruca sativa )
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Basil (Ocimum basilicum) Sweet Basil
for drying, pesto or sauces
Beans
Native America Calico Lima - delicious pole bean with
excellent heat and drought tolerance
Native America True Red Cranberry - irridescent maroon
pole bean of the Abenaki, rich flavor
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Chards (Beta vulgaris)
Golden ORG
Ruby Red
Cucurbits
Speckled Swan Gourd
Striata Zucchini (C. pepo)
Telegraph Cucumber (Cucumis sativa)
Dakota Buttercup Squash (Cucurbita maxima) ORG
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Salad Greens
Mizuna x Tatsoi (B. Rapa) robust, unusul leaf
shapes - ORG
Mizuna B. Rapa
Sweet Mustard (B. Juncea) tender with ornate
filly leaves - ORG
Red Russian Kale (B. Napus)
Toraziroh (B. Oleracea alboglabra) delicious,
mild, smooth dark green leaves
Pieracicaba Broccoli (B. Oleracea) tender, sweet
multi-heads, calabrese-type
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Heirloom Tomatoes (Lycopersicom esculentum)

Prudens Purple (large with rich flavor) ORG
Orange Banana (paste tomato with symphonic flavor,
excellent for drying or tomato sauce) ORG
Peacevine Cherry (bred by Alan Kapular) ORG
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Lettuce (Lactuca sativa)
Les Orielles du Diable - ORG
Michelle - ORG
Bronze Arrowhead - ORG
Really Red Deer Tongue - ORG
Merlot - ORG
Jericho ORG
Winter Density (romaine/bibb)
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Mideast Landraces
Yaktin Gourd (Langenaria )
Eggplant (Solanum meongena)
Facus (Cucumis Melo var flexuosus)

Cabbage (B.Oleracea) large flat
Melokhiyya or Jews' Mallow (Corchorus olitorius) a
leafy, green vegetable eaten in ancient Israel and Egypt. Dried
or frozen melokhiyya greens may be obtained from Middle Eastern
stores worldwide.
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Ethiopian Teff
used for 'injera' fermented flatbread, is a nutrient-rich,
easy-to-grow grain. It has a sweet flavor and versatility for
porridge, added to baked goods, or "teff polenta."
Teff grows in red, brown and white. Teff is high in easily
absorbed calcium, phosphorus, iron, copper, aluminum, barium,
thiamin and protein, with complete amino acids - an undiscovered,
nutritious health food. Sow early in spring. Adaptable to drought
and wet soils. For more info:
www.hort.purdue.edu/newcrop/cropfactsheets/teff.html
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Ethiopian Sorghum
Heat upsorghum seed to make a light delicious popcorn.
Sorghum flour makes bread, crackers, cake, cookies, porridge,
and fermented beverages. Sorghum is fifth as a global grain staple,
and a physiological marvel, thriving where other crops wither
in drought. It grow s in temperate and tropical zones,
drought and flooded soil. It mature in as little as 75 days.
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Abraham offers tasty popped sorghum in Jerusalem's
Machene Yehuda market
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See: fedecoseeds.com for larger selection |
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