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Old variety, with fine and entirely cut foliage. This chicory with crunchy leaves forms a tight rosette with a well-provided heart, whitening on its own. It can be eaten raw, in salads or cooked. Undemanding, it adapts well to different growing conditions.

BOTANICAL INFORMATION
Latin name: Cichorium Endivia
Common names: Fine-ribbed endive, Frisée, Curly endive
English: Chicory
Family: Asteraceae

MAINTENANCE AND OTHER CONSIDERATIONS
Little demanding.

This rare variety of corn was shared with us by Steve McCumber, founder of the Haudenosaunee Seed Savings Group. It comes from the Winnebago nation who cultivated it for generations on their lands, today Wisconsin and Illinois. With a beautiful cream color sprinkled with bluish spots, this corn is a flour variety. You can of course try the experiment of eating it fresh, but its taste is less sweet and its texture more fibrous than the varieties that we find on our stalls in summer. On the other hand, it will be excellent for cooking cornbread, polenta or hominy. Old and rare variety, please share!

MAINTENANCE AND OTHER CONSIDERATIONS
Rare, share!

This generous vegetable plant offers us a sweet and fragrant fruit which is a fresh delight, in jam, in sauce, or in pies. Like Chinese lanterns, it is wrapped in a protective envelope. When the fruit is ripe, the husk comes off, the fruit falls to the ground, and the little golden globes are ready to be harvested.

The vast majority of our seeds are produced on our farm. However, if the cultivation of a variety fails or if it is out of stock, we source from other seed companies to ensure an interesting selection. This is the case for this variety.

BOTANICAL INFORMATION
Latin name: Physalis pruinosa
Common names: Ground cherry, cape gooseberries, winter cherry, Chinese lantern, cage love.
English: Ground cherry, cape gooseberry.
Family: Solanaceae

Large tomato with orange flesh, very productive and tasty. This variety was given to us by René Paquet. With a bright color and smooth skin, it is excellent in sandwiches or cooked. Don't crack. Not to be confused with the ''Big Orange'' from the United States which is ribbed. This tomato arrived in Quebec through the Catalog des Semences du Patrimoine. It would be a member who received it from a certain Norbert Parreira, from France. He then offered it in the catalog and the members exchanged it... until 2005 when it disappeared. It is Mr. René Paquet, a passionate member then decides in 2019 to re-post it and share it with us.

MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

Liven up your movie nights with this crunchy, rich-tasting popcorn. Also perfect for a healthy snack. The glossy black kernels burst into mouth-watering white popcorns. This strain was developed at the Prairie Road Organic Seed Farm in North Dakota, to delight our taste buds. Suitable for warmer climates cold and easy to grow, unless you have greedy birds in your garden!

MAINTENANCE AND OTHER CONSIDERATIONS
To ensure that the kernels burst well, let them dry on the plant before harvesting.

The Poblano pepper originates from the Puebla region of Mexico. It is relatively sweet, large in size, and takes about 80 days to mature. When dried, this pepper turns brown and takes the name Ancho (wide) because it will have lost its length but will retain much of its thickness. The Poblano pepper has a moderate heat level of around 1000 to 1500 on the Scoville scale.

This tomato is special. It is a bit square, streaked with paler orange, and has empty lobes a bit like caves! It contains few seeds. Its skin is delicate and thin and lends itself better to cooking in our opinion.

MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

The crystal pepper has its origin in Spain in the province of Navarre and Rioja. Renowned for its thin skin and sweeter flesh than other varieties with a distinctive flavor, it is indeed sometimes described as “the foie gras of the pepper world“. Red fruit when ripe, slightly triangular in shape, it is particularly appreciated fried, grilled with olive oil, garlic and salt.


MAINTENANCE AND OTHER CONSIDERATIONS
love the heat

The origin of this tomato is not known, but according to a source on the web it comes from the Lanaudière region and is very old. This is my discovery of the year, the fruit, of medium size (100 to 200 g), is dark red, very round and regular, and has a truly authentic flavor. Performs well in colder regions or short seasons. A good old tomato from our gardens!

MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

The 42-day tomato is aptly named, it is early and ready in 42 days! Medium in size, very red and very round, it is perfectly suited to chilly climates or more northern latitudes. Its taste is very balanced. Its origin is not traced, but it is noted as being rare among seed companies. Does not crack and gives a multitude of fruits.

MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

Medium-sized tomato (salad) of about 4 to 5 cm with a well-balanced taste between tangy and sweet. As its name suggests, it is a very very early tomato and therefore ideal for cool climates or more northern latitudes. It is easy to maintain and requires little garden care. Also grown in pots.


MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

Original cherry tomato with a beautiful orange color streaked with red. Oval in shape, it is perfect for the gardener as well as the market gardener since it is superb in baskets or salads. Its taste is excellent and it has become one of our favorites. Can be grown in pots or in the ground.


MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

This variety is of Quebec origin, probably from the Montreal region as its name suggests. It produces bright red tomatoes of medium size (110gr). Its taste is rich and slightly tart like the good old tomatoes of yesteryear. It is quite versatile in the kitchen and can be eaten in salads, sandwiches or cooked.


MAINTENANCE AND OTHER CONSIDERATIONS
Gradually acclimatize to outdoor conditions about 10 days before planting by taking them out during the day. When planting, lay the plants horizontally, arching them slightly to bring out the leaves upwards.

Original from the Doe Hill area of ​​Virginia. Produces small rounded and compact sweet peppers. The flesh is thick and the skin very thin. It is perfectly adapted to our climate since it produces an astonishing multitude of orange fruits very early on, which can be eaten cooked, stuffed or cut raw. Refreshing and sweet flavor.

MAINTENANCE AND OTHER CONSIDERATIONS
love the heat

Jimmy Nardello peppers come from the region of Basilicata in southern Italy. This region has been home to a rich culture of peppers for generations. It was born in the family garden of Giuseppe and Angella Nardiello, in the 19th century. They emigrated to Connecticut in 1887 with all their children, taking with them the seeds of the long, bright red, thin-skinned pepper they grew in their village. became an avid gardener. He continued to grow the heirloom seeds that his parents had kept all his life. Shortly before his death in 1983, he donated his pepper seeds to Seed Savers Exchange and they became famous among farmers. The Jimmy Nardello pepper is considered one of the best frying peppers because its flesh fruity becomes creamy and soft when fried. It is delicious fresh but can also be dried. At maturity it is deep red, its elongated body often bends and twists as it grows.

MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.

Variety from Türkiye.

Beautiful delicate lettuce, tasty and decorative. The leaves are well cut and lobed. Oak leaf lettuce is resistant to bolting. The leaves can be harvested by cutting them at the base, as needed, leaving the core in place. In this way, you can stretch the harvest during the season. New leaves will continue to grow. Alternatively, you can also wait for the plant to mature and then harvest it in full. The leaves measuring about 15 cm keep very well in the fridge.

This variety of watercress has been growing since 1972 in the county of Portneuf thanks to Mrs. Nicole Groleau. The pungent leaves can be harvested throughout the summer. It is possible to make successive sowings every two weeks if you want to harvest young leaves continuously. This watercress will pleasantly spice up your salads and sandwiches. The plant is very vigorous and requires little maintenance apart from a regular supply of water.

There are very old mentions of this corn which grew in the Gaspé region and throughout the territory of the east coast of Canada. It was originally grown by members of the Mi'gmaq First Nation. Jacques Cartier is said to have even observed plantations of it in 1534. This small popcorn type corn is particularly early and its cobs form in less than three months. Cobs measuring 10-12 cm with 8 rows of grains.

MAINTENANCE AND OTHER CONSIDERATIONS
To ensure that the kernels burst well, let them dry on the plant before harvesting.

Brunswick cabbage is a very old variety originating from Germany and mentioned as early as 1800. Late and short-stalked, it produces a very large soft green head, which can reach 30 to 40 cm, with a slightly flattened shape on the top, at the crunchy texture. We had huge specimens! It is an ideal cabbage for making sauerkraut. In addition, it has a long shelf life in cold storage. It is also called “Early Flat Dutch”, “from Boston” and “Early Drumhead”.

BOTANICAL INFORMATION
Latin name: Brassica oleracea
Common names: Brunswick cabbage, Early Flat Dutch”, “Boston” and “Early Drumhead”.
English: Brunswick cabbage
Family: Brassicaceae

MAINTENANCE AND OTHER CONSIDERATIONS
Can reach impressive sizes in the garden.