New Heirloom Offerings for Your Garden

Discover the freshest heirloom releases of the season, just in time for fall.

Courtesy of Kitchen Garden Seeds

‘Cima di Rapa’ Broccoli Raab

Also known as “rapini,” and unrelated to broccoli, broccoli raab is actually a flower shoot. Since it benefits from a touch of frost, broccoli raab thrives when sown in fall, three weeks before the first expected frost, when it’ll be especially productive and sweet. The shoots will re-sprout after multiple harvests. Broccoli raab is a great beginner vegetable for novice gardeners who need only to throw the seeds in an area that receives just a few hours of daily sunlight, cover with a sprinkling of soil, and keep the area lightly moist. Deep-green ‘Cima di Rapa’ grows to about 12 inches tall. Harvest before the buds open for the sweetest flavor and crunchiest texture. Authentic Italian chefs will steam ‘Cima di Rapa’ for 2 to 3 minutes, strain, and then stir-fry with garlic and olive oil before tossing with pasta.

$3.55 per packet (700 seeds)
Kitchen Garden Seeds


 Courtesy of Baker Creek Heirloom Seeds

‘Chioggia’ Beet

With its concentric rings of magenta and white, the wild and whimsical ‘Chioggia’ beet is the most vibrant vegetable in the patch. These beets were originally grown in the historic fishing town of Chioggia, Italy, located just across the lagoon from Venice. For Venetians, the historic town has long represented time-honored food traditions and quality cuisine. Chefs and market farmers alike will appreciate how the stunning allure of this sweet root adds pizzazz to the average salad or market stand. Perfect for those who are averse to that signature earthy beet flavor, this beet has a crisp, mellow crunch when eaten raw. After a growing period of just 60 days, you’ll be chomping into this zippy radicle.



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