All Plants
Browse our collection of 72 plant varieties.
Tomatoes
Beefsteak Tomatoes
Large, meaty slicing tomatoes that are the crown jewel of any summer garden. These hefty fruits can weigh a pound or more and are perfect for BLTs, thick slices on burgers, or simply eaten with a pinch of salt. Indeterminate varieties continue to grow and produce fruit throughout the growing season, requiring support and regular pruning. Varieties include: Kellogg's Breakfast (bright orange, rich sweet flavor), Ponderosa Pink (hefty pink fruits, sweet and tangy), Cherokee Purple (deep dusky purple, smoky-sweet), Three Sisters (large ribbed fruits, complex flavor), Golden Jubilee (golden-orange, mild and low acidity), and Beefsteak Red (classic red slicer). Growing tips: Beefsteak types need the longest season of any tomato — start early indoors and transplant after last frost. In Big Pine's climate, provide afternoon shade cloth if temperatures exceed 100°F, as blossoms may drop in extreme heat. Heavy fruits need strong caging or staking. Water deeply and consistently to prevent blossom end rot.
$4.00
Tomatoes
Brandywine Tomatoes
The legendary Brandywine — often called the best-tasting tomato in the world. These large heirloom fruits have a rich, complex flavor with the perfect balance of sweetness and acidity. Indeterminate plants keep growing and producing until frost. Varieties include: Pink Brandywine (large pinkish-red, exceptional rich sweet flavor with meaty texture) and Yellow Brandywine (golden-yellow, complex sweet flavor with smooth texture). Growing tips: Brandywine is an indeterminate variety that needs a long season and strong support. It has distinctive potato-leaf foliage. In Big Pine, start seeds early indoors (late February/March) to give them the head start they need. Provide consistent deep watering and don't let the soil dry out — cracking is the enemy of a perfect Brandywine. Dating back to 1885, this is an Amish heirloom worth every ounce of patience.
$4.00
Tomatoes
Cherry Tomatoes
Sweet, bite-sized tomatoes perfect for snacking straight off the vine, tossing in salads, or roasting for pasta. Our cherry tomato selection includes a range of colors and flavors — from classic red to golden and even dark varieties. Indeterminate plants produce fruit continuously throughout the growing season. Varieties include: Rose (rosy-red clusters with classic sweet flavor), Sweetheart Cherry (heart-shaped with sweet fruity flavor), Yellow Pear (pear-shaped with mild sweetness), Large Red Cherry (deep red with rich sweet flavor), Red Pear (pear-shaped with sweet tangy flavor), and Spoon (unique elongated fruits, great for appetizers). Growing tips: Cherry tomatoes are among the most productive plants in the garden. They thrive in full sun with consistent watering and benefit from sturdy caging or staking. In the Owens Valley, plant after the last frost (mid-May) and expect harvests from mid-July through first frost. Well-suited for container gardening, hanging baskets, or small garden spaces.
$4.00
Flowers
Nasturtium
Edible flowers and trailing vines in warm tones of orange, red, and yellow. Both the peppery flowers and round lily-pad leaves are edible — a garden plant that feeds your eyes and your salad bowl. Growing tips: Direct sow after last frost — nasturtiums resent transplanting. They actually prefer poor soil — too much fertility produces lots of leaves and few flowers. Our lean Owens Valley soil is perfect. Nasturtiums are excellent companion plants — they trap aphids away from your vegetables (a "sacrifice crop") and attract predatory insects. Stuff flowers with herbed cream cheese for an elegant appetizer, toss petals in salads, or pickle the seed pods as "poor man's capers."
$4.00
Herbs
Rosemary
Aromatic, drought-tolerant rosemary — a perennial herb that earns its place in every garden. Wonderful for roasting meats, flavoring bread, infusing olive oil, and simply brushing past for the fragrance. Growing tips: Rosemary is a Mediterranean native that loves our dry Owens Valley climate. Once established, it needs very little water. Full sun, well-drained soil, and protection from the harshest winter winds are all it asks. In Big Pine, it may need winter mulching in exposed locations. One plant provides more rosemary than most cooks can use. Prune regularly to maintain shape and encourage bushy growth. Excellent in containers on a sunny patio.
$6.00
Flowers
Sunflowers
Cheerful, towering sunflowers that are the ultimate garden showstopper. A magnet for pollinators, birds, and smiles. Varieties include: Mongolian Giant (immense 8-12+ feet tall with dinner-plate-sized heads and bright yellow petals — great for shade and dramatic focal points), Red Torch (stunning red and yellow bicolor blooms — attractive to pollinators; WARNING: do not eat this variety), and Ring of Fire (striking red and yellow flame pattern, 4-6 feet tall — excellent cut flowers). Growing tips: Direct sow after last frost — sunflowers grow fast and do not like transplanting. Mongolian Giants need staking or support in windy areas. Our Owens Valley sun produces excellent sunflowers with strong stalks and heavy seed heads. Leave spent heads for the birds in fall, or harvest seeds for roasting. All varieties prefer full sun and well-drained soil.
$4.00
Peppers
Sweet Bell Peppers
Crisp, sweet bell peppers in a rainbow of colors. Bells start green and ripen to their final color, gaining sweetness as they mature. Incredible fresh, roasted, stuffed, or grilled. Each variety brings its own unique flavor and culinary versatility. Varieties include: California Wonder (classic thick-fleshed bell, crisp and sweet — perfect for stuffing), Sweet Banana (mild tangy-sweet, great for pickling), Cubanelle (thin-walled, fruity — ideal for frying), and Nadapeno (mild heat hybrid resembling Jalapeños at 2,500-5,000 SHU — great for stuffing and grilling). Growing tips: Bell peppers need warm soil and consistent heat to thrive. In the Owens Valley, plant after soil temperatures reach 65°F (usually late May). Peppers love our hot days but appreciate afternoon shade when temps exceed 100°F. Harvest green for mild flavor or let ripen fully for maximum sweetness. Feed regularly — peppers are heavy feeders.
$4.00
Services
A La Carte Consulting Services
Individual consulting sessions for specific garden questions or challenges. No need for a full consultation — just focused, expert help on exactly what you need. Choose from topics like: - Pest and disease identification — what is eating your plants and how to stop it organically - Soil improvement strategies — building healthy soil in our alkaline, high-desert conditions - Irrigation planning — efficient watering systems for our dry climate - Companion planting guidance — which plants help each other thrive - Season extension techniques — cold frames, row cover, and strategies to grow more in our short season - High-desert gardening tips — specific advice for the Owens Valley's elevation, soil, and climate Contact us to discuss your needs and schedule a session. Each session is focused on solving your specific problem.
Contact for pricing
Herbs
Anise
Anise (Pimpinella anisum) — a flavorful, aromatic annual herb in the Apiaceae family, native to the eastern Mediterranean. Seeds have a sweet, licorice-like flavor used in baking, cooking, and liqueurs like ouzo, sambuca, and anisette. Plants grow 18 inches to 2 feet tall with feathery green leaves and white flower umbels, followed by grayish-brown oval seeds. Leaves can also be used fresh in salads or as a garnish. Growing tips: Anise needs a long, warm growing season to produce seeds — our Owens Valley summers are ideal. Direct sow in spring after frost danger. Harvest seed heads when they turn gray-brown and dry them fully before storing. The leaves are also edible with a milder anise flavor — add young leaves to salads. Pairs beautifully with fennel and star anise in spice blends.
$4.00
Greens & Lettuce
Arugula
Arugula, also known as roquette — a leafy green with a distinct peppery flavor in the Brassicaceae family. Prized for its robust taste and versatility. Enjoy raw in salads, as pizza and sandwich topping, or in pasta and stir-fries. Growing tips: One of the easiest and fastest greens to grow — ready in just 3-4 weeks from seeding. Thrives in cool weather, prefers well-drained soil and full sun to partial shade. Regular harvesting promotes continuous growth. Direct sow in early spring or fall — arugula bolts quickly in hot weather. Succession plant every 2-3 weeks. In our Owens Valley climate, arugula thrives in spring and fall but needs shade cloth in summer. Baby leaves are milder; mature leaves are spicier.
$4.00
Herbs
Borage
Borage is an annual herb whose leaves and petals are both edible. Leaves have a cucumber taste and are used in salads (mildly toxic if eaten raw in large quantities). The flowers have a sweet honey flavor, perfect for decorating desserts or garnishing drinks. Also used as an herbal medicine. An excellent companion plant for tomatoes, squash, and strawberries — attracts bees and other pollinators. Growing tips: Direct sow in spring — borage does not transplant well but grows quickly from seed. It self-sows enthusiastically, so you will likely only need to plant it once. The flowers are stunning frozen in ice cubes for summer drinks. Young leaves taste like cucumber and are excellent in salads, though they get prickly when mature. One of the best companion plants in the garden — it repels tomato hornworm and attracts pollinators.
$6.00
Flowers
Calendula Marigold
Medicinal calendula (pot marigold) with edible orange and yellow petals — not to be confused with common marigolds. Calendula is used in healing salves, skin care products, herbal teas, and as a beautiful edible flower. Growing tips: Calendula is one of the most useful plants in the garden. The petals have anti-inflammatory and skin-healing properties — infuse them in olive oil for a soothing salve. Scatter fresh petals in salads for a pop of color, or use as a natural food coloring (sometimes called "poor man's saffron"). Calendula prefers cool weather and blooms best in spring and fall. In our climate, it self-sows readily and often pops up in unexpected places — a welcome volunteer.
$4.00
Flowers
California Poppies
Golden California state flower — a drought-tolerant wildflower that self-sows for effortless beauty year after year. The silky, tissue-paper petals glow in the sun and close on cloudy days. Growing tips: Scatter seeds in fall or very early spring directly on prepared soil — California poppies need no pampering. They thrive on neglect and actually prefer our poor, well-drained Owens Valley soil. Overwatering and rich soil make them leggy. Once established, they self-sow prolifically and naturalize beautifully. They are perennial in our climate, dying back in winter and returning in spring. The blue-green ferny foliage is attractive even when plants are not in bloom.
$4.00
Herbs
Caraway
Caraway (Carum carvi) — a biennial plant in the Apiaceae family, known for its aromatic seeds widely used as a spice in cuisines around the world. The plant also has feathery green leaves that can be used similarly to parsley or dill, adding a fresh, herbaceous flavor to dishes. Growing tips: Caraway is a biennial — it grows foliage the first year and flowers/seeds the second. Plant in fall or early spring. The foliage resembles carrots (they are related). In our climate, caraway overwinters well and produces abundant seeds the following summer. Harvest seed heads when they begin to brown and dry them in paper bags. Beyond rye bread, try caraway seeds in roasted cabbage, potato soup, and pork dishes. The taproot is also edible, similar to parsnip.
$4.00
Herbs
Catnip
An herb in the mint family that drives cats wild — also called catmint. But catnip has serious medicinal properties too. Drunk as herbal tea, it helps with colds, flu, coughs, chest congestion, upset stomachs, excessive gas, diarrhea, nausea, and can relieve stomach pains and menstrual cramps. Growing tips: Like its mint relatives, catnip is a vigorous grower that can spread aggressively. Contain it in a pot or dedicated area. If you have cats, be warned — they may roll in it, eat it, and destroy the plant with love. Plant extras. For tea, harvest stems before flowering, dry them, and steep in hot water. Catnip also repels mosquitoes, aphids, and flea beetles, making it a useful companion plant.
$6.00
Herbs
Chamomile
Gentle chamomile with delicate daisy-like flowers and a sweet apple fragrance. The classic herbal tea for relaxation, sleep, and digestive comfort. Beautiful and functional in any garden. Growing tips: Chamomile is easy to grow from seed and self-sows once established. German chamomile is an annual with more abundant flowers; Roman chamomile is a perennial ground cover. Both thrive in our Owens Valley climate. Harvest flowers when petals begin to fold back. Dry on screens in a warm, airy spot and store in airtight containers. One planting often provides chamomile for years via self-seeding. Makes a lovely, fragrant ground cover between stepping stones.
$4.00
Herbs
Chervil
Delicate French herb with lacy leaves and a subtle anise-parsley flavor. One of the classic fines herbes of French cuisine, alongside parsley, chives, and tarragon. Growing tips: Chervil prefers cool weather and partial shade — it bolts quickly in heat. In the Owens Valley, grow it as an early spring and fall crop, or in the shade of taller plants during summer. It is wonderful in omelets, cream sauces, salad dressings, and as a fresh garnish on soups. Use fresh — chervil loses its delicate flavor when dried or cooked too long. Add it at the very end of cooking or use raw for best results.
$4.00
Herbs
Chives
Mild onion-flavored chives with slender hollow leaves and beautiful purple pom-pom flowers in spring. One of the easiest and most rewarding perennial herbs for any garden. Growing tips: Plant once, harvest forever. Chives are an incredibly low-maintenance perennial that returns reliably year after year, expanding their clump over time. Snip leaves with scissors as needed — they regrow quickly. The purple flowers are edible and gorgeous in salads and as garnish. Chives attract pollinators and repel aphids, making them an excellent companion plant. Divide clumps every 3-4 years to share with friends and reinvigorate growth.
$4.00
Services
Consulting Services
Full garden consultation tailored to your specific site, goals, and experience level. We will visit your property, assess your growing conditions, and create a custom plan to help you grow a thriving garden. Our full consultation includes: - Site assessment — sun exposure mapping, soil evaluation, drainage analysis, and microclimate identification - Custom planting plan — what to plant, where to place it, and when to plant based on our Owens Valley growing calendar - Soil recommendations — amendments, composting strategies, and preparation techniques for our alkaline high-desert soil - Ongoing support — follow-up questions answered and seasonal guidance as your garden grows Perfect for new gardeners, new homeowners, or anyone looking to transform their outdoor space into a productive garden. We know Big Pine's unique growing conditions intimately and will help you work with — not against — our climate.
Contact for pricing
Brassicas
Copenhagen Market
Copenhagen Market cabbage — a classic early variety producing compact, round, dense heads with excellent sweet flavor. One of the best cabbage varieties for home gardens and fresh eating. Growing tips: Copenhagen Market matures in about 70 days — relatively fast for cabbage. The round, 3-4 pound heads are perfect for coleslaw, sauerkraut, stir-fries, and stuffed cabbage. Start transplants indoors and set out in early spring. In Big Pine, cabbage appreciates consistent moisture and does well in our cooler spring weather. Harvest when heads feel firm and solid when squeezed.
$4.00
Herbs
Dill
Feathery, aromatic dill that is essential for pickles, gravlax, potato salad, fish dishes, tzatziki, and so much more. Both the fronds (leaves) and seeds are culinary treasures. Easy to grow with quick growth and abundant foliage. All parts of the plant are usable. Varieties include: Dill Dukat (prized for abundant sweet foliage with rich aroma — excellent for pickling), Dill Bouquet (bold flavor and distinctive aroma — great for sauces and pickles), and Dill Mammoth Long Island (classic variety with large dark-green leaves and hints of citrus and anise — great for pickling and seasoning fish). Growing tips: Direct sow dill where you want it — it does not transplant well due to its taproot. Succession plant every 3-4 weeks for continuous harvest, as dill goes to flower quickly. In our climate, let some plants go to seed — dill self-sows generously and you will have free dill forever. Dill fronds lose flavor when dried; freeze them in ice cube trays for better preservation. Dill flowers attract beneficial predatory wasps and swallowtail butterflies.
$4.00
Beans & Peas
Dry Beans / Shell Beans
Grow your own dried beans for soups, stews, chili, and long-term pantry storage. Fresh-dried beans cook faster and taste dramatically better than store-bought — once you try them, there is no going back. Harvested when beans inside the pod have fully matured and dried. Varieties include: Kidney Bean (classic for chili, soups, and stews) and Black Bean (a staple in Latin American cuisines — soups, stews, rice and beans, and burritos). Growing tips: Let pods dry completely on the vine before harvesting. In our dry Owens Valley air, this happens naturally and easily — one of the advantages of our climate. Shell beans when pods are papery and rattling. Store in airtight containers for up to a year. A 10-foot row produces enough beans for many winter meals.
$4.00
Brassicas
Dwarf Siberian Improved
Dwarf Siberian Improved kale — an incredibly hardy, blue-green kale with large, ruffled leaves and a mild, sweet flavor that is less bitter than many kale varieties. One of the most cold-tolerant plants you can grow. Growing tips: This kale laughs at our Owens Valley winters. Plant in spring for summer harvest, or plant in late summer and harvest well into winter — it survives temperatures down to 0°F and actually tastes better after frost. Tender baby leaves are excellent raw in salads; larger leaves are perfect for kale chips, smoothies, soups, and sautés. Cut-and-come-again harvesting keeps plants producing for months.
$4.00
Other Vegetables
Eggplant
Beautiful, versatile eggplant with glossy deep purple skin and creamy flesh. A warm-season member of the nightshade family and a staple of Mediterranean, Middle Eastern, Asian, and Southern cooking. Varieties include: Black Beauty (classic heirloom with large glossy deep purple fruits, smooth skin, mild slightly sweet flavor — versatile for all culinary uses) and Long Purple (elongated slender fruits with tender flesh and excellent flavor — perfect for grilling, roasting, or sautéing). Growing tips: Eggplant needs heat, heat, and more heat — and Big Pine delivers. Plant after soil is thoroughly warm (late May/early June). They love our hot days and respond well to consistent watering and feeding. Harvest when skin is glossy and flesh gives slightly to pressure. Overripe eggplant becomes seedy and bitter — smaller is generally better. Flea beetles are the main pest; row cover early in the season helps.
$6.00
Herbs
Fennel
Florence fennel (Foeniculum vulgare var. azoricum), also known as finocchio — a bulbous variety grown for its swollen, anise-flavored, crunchy bulb that can be sautéed, grilled, roasted, or eaten raw in salads. Unlike common fennel grown for fronds and seeds, Florence fennel is prized as a vegetable. Growing tips: Florence fennel is a cool-season crop — plant in late summer for fall harvest. The bulb is incredible raw in salads, roasted with Parmesan, or braised. Fennel seeds are wonderful in Italian sausage, bread, and tea. Fennel also attracts swallowtail butterflies to your garden. Leave some plants for the caterpillars — they are beautiful and the plant can handle it. Every part of the plant is edible and delicious.
$4.00
Herbs
Garden Sage
Classic culinary sage with velvety, gray-green aromatic leaves. An essential herb for Thanksgiving stuffing, brown butter sauce, saltimbocca, sausage seasoning, and fall/winter cooking. Growing tips: Sage is a tough perennial that thrives in our dry, alkaline soil — conditions that many herbs love. Full sun and minimal water once established. Harvest regularly by snipping stems to encourage bushy growth. Sage is semi-evergreen in our climate and can often be harvested year-round with winter protection. The purple flowers in spring attract pollinators. Pair with butternut squash, pork, poultry, and white beans.
$6.00
Greens & Lettuce
Georgia Southern
Georgia Southern collard greens — the classic Southern collard with large, smooth blue-green leaves. Hearty, nutritious, and surprisingly heat-tolerant for a brassica. Growing tips: Collards are one of the most nutritious greens you can grow — packed with vitamins A, C, and K plus calcium. Georgia Southern is a traditional variety that handles both heat and cold better than most greens. In our climate, plant in spring and harvest outer leaves all season long. Flavor actually improves after a light frost. Cook low and slow Southern-style, or use raw leaves as wraps for a healthy alternative to tortillas.
$4.00
Houseplants
Golden Pothos
Trailing vine with heart-shaped, golden-green variegated leaves — one of the easiest and most forgiving houseplants in existence. Golden Pothos thrives in conditions that would kill most plants. Growing tips: Pothos tolerates low light, forgetful watering, and air-conditioned offices. The golden variegation is most pronounced in brighter light; in low light, leaves revert to solid green (still beautiful). Let soil dry between waterings — overwatering is the main way to kill a pothos. Trim vines to any length you like — cuttings root easily in water, making pothos the ultimate plant for sharing. Excellent trailing from shelves, mantels, and hanging planters.
$8.00
Root & Bulb
Green Globe Artichoke
Perennial artichokes that produce tender, flavorful globes on stunning architectural plants. Once established, artichoke plants return year after year and make a dramatic statement in any garden. Growing tips: Artichokes are perennial in mild climates but may need winter protection in the Owens Valley. Plant in spring in a sheltered spot with full sun. Heavy mulching in winter helps crowns survive. Harvest when buds are tight and compact — squeeze the head and listen for a squeak. Cut about 3 inches below the bud. Even if you never harvest, the silvery foliage and dramatic form make artichokes a beautiful landscape plant.
$4.00
Root & Bulb
Green Onions / Bunching
Fresh bunching onions (scallions) that you can start harvesting in as little as 60 days. Pull whole or snip just the green tops — they keep growing back for repeated harvests. Growing tips: One of the easiest alliums to grow. Direct sow in early spring and succession plant every few weeks for continuous supply. Bunching onions are perennial — if you leave them in the ground, they multiply and come back. In our climate, they grow almost year-round. Use the white and light green parts for cooking; dark green tops are excellent as a fresh garnish. Essential in Asian cooking, soups, and omelets.
$4.00
Brassicas
Green Sprouting
Green Sprouting broccoli — produces a nice main head followed by abundant side shoots that keep producing for weeks. One of the most rewarding brassicas to grow at home. Growing tips: After you cut the main head, don't pull the plant! Side shoots will continue producing smaller florets for weeks. In the Owens Valley, start transplants indoors and set out in early spring for a summer harvest, or plant in midsummer for a fall crop. Broccoli prefers cooler weather — our mountain mornings and evenings suit it well. Harvest in the morning when florets are tight and before flowers open.
$4.00
Greens & Lettuce
Green Wave
Green Wave mustard greens — vigorous, frilly-leaved plants with a mild, pleasant mustard bite that adds flavor and nutrition to salads, stir-fries, and braised dishes. Growing tips: Green Wave is one of the most productive mustard greens, with large, deeply frilled leaves that are beautiful and delicious. A cool-season crop that handles light frost well. In Big Pine, plant in early spring and again in late summer. Baby leaves are mild enough for raw salads; mature leaves develop stronger flavor and are excellent sautéed with garlic or added to soups. Very fast growing — harvest in 30-45 days.
$4.00
Houseplants
Hanging Golden Pothos
Golden pothos in a hanging basket — lush, trailing vines that cascade beautifully from any height. Creates an instant jungle vibe and softens any room with living green curtains. Growing tips: Same easy care as all pothos. In a hanging basket, the vines can grow 6+ feet long — trim to your desired length or let them trail dramatically. Rotate the basket occasionally for even growth. The hanging position makes watering trickier — bring the basket to the sink or use ice cubes on the soil surface for slow, even watering without dripping. Pothos is toxic if ingested, so keep trailing vines out of reach of curious pets and children.
$8.00
Houseplants
Hanging Spider Plant
Spider plant in a hanging basket — the ideal way to display this classic houseplant. Cascading green and white striped foliage with dangling baby plantlets creates a living mobile of greenery. Growing tips: Hanging baskets dry out faster than pots, so check soil moisture regularly. Spider plants prefer to be slightly root-bound, so do not rush to repot. Bright indirect light is ideal — avoid harsh direct afternoon sun, which can scorch the leaves. Feed monthly during the growing season with a balanced liquid fertilizer. Brown tips usually mean the water has too much fluoride or chlorine — let tap water sit overnight before watering.
$12.00
Beans & Peas
Heirloom Bean
Heritage bean varieties with unique colors, patterns, and flavors passed down through generations. These beans are living history — beautiful, delicious, and full of character that modern varieties lack. Varieties may include: Jacob's Cattle, Calypso, Dragon Tongue, Christmas Lima, and other heirloom selections. Growing tips: Heirloom beans often have specific personality — some climb, some bush, some like it hot, some prefer cooler weather. We select varieties proven in our climate. Many heirloom beans are dual-purpose: harvest young as snap beans or let them mature and dry on the vine for winter storage. Beautiful enough to display in jars on your counter.
$4.00
Peppers
Hot Peppers
Turn up the heat with our selection of hot pepper varieties. These bring serious flavor and fire to salsas, hot sauces, stir-fries, and anywhere you want a kick. Varieties include: Serrano (medium heat, bright green to red, crisp with fruity flavor), Cayenne (intense heat at 30,000-50,000 SHU, vibrant red — perfect for hot sauces and spice blends), and Tabasco (famous for the hot sauce, small elongated fruits with fiery flavor — great for sauces and marinades). Growing tips: Hot peppers actually thrive in stress — slightly less water and our alkaline Owens Valley soil can intensify their heat. Full sun is essential. The capsaicin (heat compound) concentrates in the ribs and seeds. Wear gloves when handling the hotter varieties and never touch your eyes. Plants are prolific producers — a few plants provide more than enough for most households.
$4.00
Root & Bulb
Leeks
Mild, sweet, elegant alliums that are essential for French cooking — soups, quiches, gratins, and braised dishes. Leeks have a gentler, more refined flavor than onions and add silky texture when cooked. Growing tips: Leeks need a long season — start seeds indoors in late winter and transplant in spring. As they grow, hill soil around the stems to blanch them white and extend the tender portion. Leeks are extremely cold-hardy and can be harvested well into winter in our climate. A few plants go a long way. Vichyssoise, potato-leek soup, and leek-and-gruyere quiche are all excellent ways to enjoy your harvest.
$4.00
Greens & Lettuce
Lettuce
Crisp head and loose-leaf lettuce varieties in a stunning range of colors and textures — green, red, bronze, speckled — so your salad bowl is never boring. An extensive collection for year-round salad growing. Varieties include: Tom Thumb (compact miniature butterhead), Yedikule (crisp, heat-tolerant), Red Romaine (deep red, slightly bitter crunch), Bronze Mignonette (petite ruffled bronze-red), Black Seeded Simpson (classic light green frilly leaves), Iceberg (crisp compact heads), Oak Leaf (lobed nutty-flavored leaves), Great Lakes 659 (large heat-tolerant heads), Red Oakleaf (red-tinged mild sweet leaves), Buttercrunch (tender buttery sweet heads), and Romaine Cimmaron (red romaine with crisp upright leaves). Growing tips: Lettuce is a cool-season crop that bolts in hot weather. In the Owens Valley, plant in early spring and again in late summer for a fall crop. Summer lettuce needs afternoon shade and consistent moisture. Harvest outer leaves for continuous supply or cut whole heads. Grows beautifully in containers, raised beds, and window boxes.
$4.00
Brassicas
Long Island Improved Brussels Sprouts
Long Island Improved Brussels Sprouts — compact plants loaded with firm, marble-to-golf-ball-sized sprouts running up the stalk. Flavor improves dramatically after frost, turning starches into sugars. Growing tips: Brussels sprouts need a long, cool growing season. In the Owens Valley, start transplants indoors in spring and plant out after last frost. They grow through summer and are harvested in fall after the first frosts sweeten them. Pick from the bottom up as sprouts reach 1-2 inches. Snap off lower leaves as you harvest to direct energy upward. Roasted with olive oil and a touch of balsamic — unforgettable.
$4.00
Flowers
Marigold
Bright, cheerful marigolds that earn their place in every garden as both beauty and bodyguard. They repel many common pests, attract pollinators, and bloom nonstop from planting to frost. Growing tips: Marigolds are one of the most foolproof annual flowers. Direct sow or transplant after last frost. Deadhead spent blooms to keep them flowering. French marigolds (smaller) are best for pest deterrence near vegetables; African marigolds (taller) make a bigger visual impact. In our climate, marigolds thrive on neglect — they prefer less water and lean soil. Plant them around tomatoes, peppers, and squash as companion plants.
$4.00
Squash & Melons
Melons
Sweet cantaloupe, honeydew, and specialty melon varieties that thrive in the Owens Valley's hot summers. There is nothing like a sun-warmed melon picked straight from the garden. Varieties may include: Hale's Best Cantaloupe, Honeydew, Charentais, and other melon selections suited to our climate. Growing tips: Melons love heat — and Big Pine delivers. Plant in the warmest spot in your garden after all danger of frost. Black plastic mulch warms the soil and helps melons thrive at our elevation. Cantaloupes are ripe when they slip easily from the vine with gentle pressure. Honeydews are trickier — look for a color change from green to creamy white and a slight give at the blossom end.
$4.00
Peppers
Mild Peppers
Flavorful peppers with gentle heat — all the taste without the tears. Our mild pepper selection bridges the gap between sweet bells and fiery hot peppers, offering complex flavors with just a pleasant warmth. Varieties include: Hungarian Hot Wax (mildly spicy balance of heat and sweetness — perfect pickled or stuffed), Jalapeño (medium heat with distinctive earthy taste — a salsa classic), Chileno (fruity with moderate heat, excellent for fresh salsas), and Italian Peperoncini (small, mildly spicy with tangy sweetness — often pickled as a condiment). Growing tips: Mild peppers are incredibly versatile in the kitchen — pickle Hungarian Wax for sandwiches, smoke Jalapeños for chipotles, or char Chilenos for salsas. They grow well in our Owens Valley climate with full sun and regular water. Harvest at any stage — green for sharper flavor, ripe for sweeter, more complex taste.
$4.00
Herbs
Mint
Refreshing, vigorous mint for mojitos, juleps, teas, tabbouleh, Vietnamese cooking, desserts, and just about everything else. One of the most useful and easiest herbs to grow — almost too easy. Varieties may include: Spearmint, Peppermint, Chocolate Mint, and other mint types. Growing tips: WARNING: Mint is an aggressive spreader. Grow it in containers or a dedicated bed where it cannot escape — we are not kidding about this. That said, it is nearly indestructible and provides unlimited harvests. Full sun to part shade, regular water. Harvest frequently by cutting stems — this keeps plants bushy and prevents flowering. Mint tea is as simple as steeping fresh leaves in hot water. Freeze extra leaves in ice cube trays for winter cocktails.
$6.00
Flowers
Nobel Giant
Nobel Giant zinnia — massive, dahlia-like blooms up to 5 inches across in rich, saturated colors. These are the showpiece zinnias for anyone who wants dramatic, jaw-dropping cut flowers. Growing tips: Same easy care as all zinnias — direct sow in warm soil, full sun, good air circulation. Nobel Giants grow 3-4 feet tall and may need staking in windy locations. The huge, fully double blooms last exceptionally long as cut flowers — up to two weeks in a vase. Cut in the morning when flowers are just fully open. These are the zinnias you bring to a dinner party and everyone asks about.
$4.00
Other Vegetables
Okra
Heat-loving okra thrives in the intense Owens Valley sun. Pods are harvested young at 2-4 inches and used in soups, stews, gumbo (natural thickening properties), grilled, roasted, sautéed, or in salads. Varieties include: Clemson Spineless (tender spineless pods, high productivity with disease resistance), Emerald (dark green tender pods, uniform growth), Red Burgundy (striking burgundy pods that turn green when cooked, slightly sweet), and Perkin's Long Pod (heirloom with long slender pods, thrives in hot humid conditions). Growing tips: Okra is one of the most heat-tolerant vegetables and absolutely loves our Big Pine summers. Direct sow after soil reaches 65°F or start indoors. Soak seeds overnight before planting to speed germination. Harvest pods at 3-4 inches — they get tough fast. Check and pick every other day during peak production. Wear long sleeves when harvesting — okra plants have tiny spines that can irritate skin. The flowers are gorgeous and edible.
$6.00
Herbs
Oregano
Oregano (Origanum vulgare) — a robust culinary herb in the mint family, native to the Mediterranean. With hints of earthiness, bitterness, and a slightly peppery taste, it pairs perfectly with tomatoes, garlic, olive oil, basil, and thyme. Essential for Italian and Mediterranean cuisines. Also valued for its antioxidant, anti-inflammatory, and antimicrobial properties. Growing tips: Greek oregano is the variety with the best culinary flavor — taste a leaf; it should be warm and aromatic, not bland. A tough perennial that thrives in our dry, well-drained Owens Valley soil. Full sun, low water once established. Harvest just before flowering for peak flavor. Oregano dries beautifully — hang bundles in a warm spot and crumble dried leaves into jars for winter cooking.
$6.00
Herbs
Parsley
Flat-leaf and curly parsley varieties — far more than a garnish. Parsley is a nutritional powerhouse (vitamins A, C, K, iron) and a versatile herb that brightens nearly every savory dish. Growing tips: Parsley is slow to germinate (2-3 weeks) — be patient. Soak seeds overnight to speed things up. Once established, it is hardy and productive. In our Owens Valley climate, parsley often overwinters with mulch protection, producing a second year of growth before going to seed. Flat-leaf (Italian) parsley has stronger flavor; curly parsley has a milder taste and beautiful texture. Use generously — tabbouleh, chimichurri, green sauce, and salsa verde all celebrate parsley as a main ingredient, not a garnish.
$4.00
Tomatoes
Paste Tomatoes
Thick-walled, meaty tomatoes with low moisture content — the gold standard for making sauces, paste, salsa, and canning. These workhorses of the kitchen garden produce abundantly and process down into rich, concentrated flavor. Varieties include: Roma (classic low-moisture paste tomato), San Marzano (renowned for sweet flavor and low acidity), Amish Paste (heirloom, meaty with rich flavor), Principe Borghese (small, intense — perfect for drying), Floradade (disease resistant, high yield), Homestead 24 (compact with excellent flavor), Ace 55 (productive, disease-resistant), Rio Grande (meaty with rich flavor), Early Girl (vibrant red, great for slicing and salads), Marglobe Improved (classic heirloom, rich tangy flavor), and Valencia (bright orange, sweet with low acidity). Growing tips: Paste tomatoes tend to ripen in a concentrated flush, ideal for canning days. In our Owens Valley climate, the dry air and intense sun actually benefit paste tomatoes by concentrating their sugars. Plant in full sun, cage or stake, and water at the base to keep foliage dry.
$4.00
Beans & Peas
Peas
Sweet garden peas and sugar snap peas — the first taste of spring in the garden. Peas are one of the earliest crops you can plant and one of the most rewarding to eat fresh off the vine. Varieties include: Sugar Snap Peas (sweet crunchy pods eaten whole — fresh off the vine, in stir-fries, or salads; thrives in cooler weather with bountiful harvests all season) and Lincoln Garden Peas (classic shelling variety with plump pods filled with sweet green peas — enjoy fresh, steamed, or in soups; compact growth perfect for small gardens and containers). Growing tips: Peas are a cool-season crop — plant as early as late March in Big Pine, as soon as the ground can be worked. They tolerate light frost and actually prefer cooler weather. Provide a trellis for climbing types. Harvest regularly to keep plants producing. In our climate, you get a spring crop and can often plant again in late August for a fall harvest. Pea shoots are a delicious bonus — harvest the tender growing tips for salads.
$2.00
Herbs
Peppermint
Peppermint (Mentha x piperita) — a perennial herb known for its aromatic leaves and strong, refreshing flavor. A hybrid of watermint and spearmint, widely cultivated for its culinary, medicinal, and aromatic properties. Used to flavor teas, desserts, and savory dishes. Its essential oil is valued for its cooling sensation and therapeutic benefits. Growing tips: Like all mints, contain peppermint in a pot or dedicated bed — it spreads aggressively. It prefers slightly more moisture than other mints and appreciates afternoon shade in our hot Owens Valley summers. Harvest stems frequently. Dry extra leaves for winter tea — hang bundles upside down in a cool, dark place. Peppermint also repels many pests, making it a good companion plant around the garden perimeter.
$6.00
Cucumbers
Pickling Cucumbers
Small, firm cucumbers bred specifically for making crispy, crunchy pickles. If you have never made your own pickles with garden-fresh cucumbers, you are in for a revelation. Varieties include: Boston Pickling (ideal for crunchy flavorful pickles — smaller uniform shape, perfect for packing into jars) and Beit Alpha (crisp, tender-skinned with mild sweet flavor — nearly seedless, versatile for pickling or fresh eating). Growing tips: Pickling cucumbers are bred to stay firm through the canning process. They produce heavily in a concentrated period — perfect for batch pickle-making days. Harvest small (2-4 inches) for cornichons or at 4-6 inches for dill pickles. Do not let fruits get too large or they become seedy and soft. The simple fridge pickle: sliced cukes + vinegar + salt + dill + garlic. You are welcome.
$4.00
Squash & Melons
Pumpkins
Carving, pie, and decorative pumpkin varieties to make fall complete. From classic jack-o-lanterns to rich pie pumpkins, there is a variety for every autumn tradition. Varieties may include: Jack O'Lantern, Sugar Pie, Cinderella, and other pumpkin types for carving, cooking, and decorating. Growing tips: Pumpkins need space, sun, and a long growing season. Plant after last frost and give each hill 6-8 feet in all directions. In Big Pine, our warm summer days and cool nights help develop deep orange color. For Halloween pumpkins, count back 90-120 days from your target date to determine planting time. Water consistently but avoid wetting the leaves.
$4.00
Brassicas
Purple Vienna
Purple Vienna kohlrabi — a unique and underappreciated vegetable with beautiful purple skin and crisp, sweet white flesh inside. Tastes like a mild, sweet broccoli stem crossed with an apple. Growing tips: Kohlrabi is one of the fastest-maturing brassicas — ready in just 55 days. Harvest when the bulb is 2-3 inches in diameter; larger bulbs become woody. In our climate, it excels as a spring or fall crop. Eat raw — sliced thin in salads or cut into sticks with dip — or roast, steam, or add to stir-fries. The leaves are also edible and nutritious. A wonderful gateway vegetable for adventurous eaters.
$4.00
Beans & Peas
Runner Beans
Beautiful flowering vines that are both ornamental and delicious. Scarlet Runner beans produce stunning red flowers that attract hummingbirds, followed by large, flavorful beans. Varieties may include: Scarlet Runner, Painted Lady, and other runner bean selections. Growing tips: Runner beans prefer slightly cooler conditions than common beans, making them well-suited to our Owens Valley mornings and evenings. Provide a sturdy trellis — these vigorous vines can reach 10+ feet. The flowers are gorgeous in bouquets, and the young pods are excellent cooked like green beans. Mature beans can be dried for winter use.
$4.00
Cucumbers
Slicing Cucumbers
Crisp, refreshing slicing cucumbers for salads, sandwiches, gazpacho, and fresh eating on hot summer days. Homegrown cucumbers have a flavor and crunch that store-bought can never match. Varieties include: Straight Eight (classic straight shape, crisp texture, refreshing taste), Marketmore (dark green, reliable and productive), Lemon Cucumber (round heirloom with pale yellow skin and mild crisp flesh — perfect for fresh eating or pickling), Beit Alpha (Middle Eastern/Persian type — crisp, tender-skinned, sweet, nearly seedless), and Poinsett 76 (high-yielding with dark green skin and flavorful flesh). Growing tips: Cucumbers love heat and need consistent moisture. Direct sow after last frost when soil is warm, or start indoors for a head start. Provide a trellis — vertical growing saves space, keeps fruits clean and straight, and improves air circulation. In our Owens Valley climate, cucumbers thrive but need regular watering. Harvest frequently at 6-8 inches for best flavor.
$4.00
Beans & Peas
Snap Beans
Crisp, tender green beans that snap cleanly when you bend them — the classic fresh-eating bean. Steam, sauté, roast, blanch for salads, or can them for winter. An essential garden vegetable. Varieties include: Cherokee Wax (yellow bush bean with buttery texture and sweet flavor — great for stir-fries and pickling), Kentucky Wonder (classic pole bean with long stringless pods — excellent for canning, freezing, or fresh), and Blauhilde (French heirloom climber with creamy texture and mild nutty flavor — versatile for soups and salads). Growing tips: Direct sow after last frost when soil is at least 60°F. Bush beans produce a concentrated harvest; pole beans produce longer but need a trellis. In our Owens Valley climate, beans thrive in the warm soil and actually improve it — they fix nitrogen, enriching the soil for next year's crops. Pick frequently to keep plants producing.
$4.00
Flowers
Snapdragon
Charming snapdragons with flower spikes in every color of the rainbow. Kids love squeezing the dragon "mouths" open — adults love the vertical drama and cottage-garden charm. Excellent cut flowers. Growing tips: Snapdragons are cool-season flowers that bloom best in spring and fall. In Big Pine, plant transplants in early spring for spring-through-early-summer bloom. They may pause in the hottest part of summer, then rebloom in fall. Pinch the first central spike to encourage branching and more flower stems. Snapdragons are short-lived perennials that often self-sow. Dwarf varieties work well in containers and borders; tall types are stunning in cutting gardens.
$4.00
Brassicas
Snowball Y
Snowball Y cauliflower — a reliable, self-blanching variety that produces tight, pure white heads. One of the easiest cauliflower varieties for home gardeners. Growing tips: Cauliflower is the fussiest brassica but Snowball Y is forgiving. "Self-blanching" means the leaves naturally curl over the developing head, protecting it from sun yellowing. Still, in our intense Owens Valley sun, loosely tie outer leaves over the head when it reaches tennis-ball size for the whitest curds. Consistent water and cool temperatures are key — stress causes small, loose heads. Best as a spring or fall crop here.
$4.00
Houseplants
Spider Plants
Green spider plants in a 12" pot — the classic, nearly indestructible houseplant. Arching green and white striped leaves purify indoor air. Produces charming "babies" on dangling runners that can be snipped and potted up to share with friends. Growing tips: Spider plants tolerate low light, irregular watering, and temperature fluctuations — perfect for beginners. Bright indirect light produces the best variegation. Let the soil dry out between waterings. Mildly attracts cats — most chew on them without serious harm but it may cause mild stomach upset. Non-toxic to dogs and humans.
$12.00
Root & Bulb
Standard Onions
Classic cooking onions in red, white, and yellow varieties. Home-grown onions have a depth of flavor that store-bought cannot match. Varieties include: Red Burgundy (deep red-purple, mild and sweet — beautiful in salads and salsas), White Sweet Spanish (large globe-shaped, sweet and mild — versatile raw or cooked), Yellow Sweet Spanish (golden-yellow, sweet mild flavor for all-purpose cooking), and Blanco Duro (Spanish variety, crisp white flesh — excellent raw or grilled). Growing tips: Onion variety selection matters at our latitude — choose "long-day" varieties suited to northern regions. Plant sets or transplants in early spring as soon as the ground can be worked. Onions are ready when tops fall over and begin to dry. Cure in a warm, dry spot for 2-3 weeks before storing. Our dry Owens Valley air is perfect for curing and long-term storage.
$4.00
Herbs
Summer Savory
Peppery, aromatic herb that is traditional with beans and lentils — known as the "bean herb" across European kitchens. A warm-weather annual with fine, delicate leaves and intense flavor. Growing tips: Direct sow after last frost — summer savory grows quickly and easily. It is a natural pairing with all types of beans (reduces gas, too!) and also excellent with eggs, grilled meats, and roasted vegetables. The flavor is peppery and thyme-like. Harvest before flowering for best flavor. Dries well for winter use. Less well-known than many herbs but once you try it with a pot of white beans, you will never cook beans without it again.
$4.00
Squash & Melons
Summer Squash
Zucchini, pattypan, and other summer squash varieties that produce prolifically from early summer through fall. The garden's most generous plant — you will have plenty to share with neighbors. Varieties include: Cocozelle Zucchini (dark green with light green stripes, firm texture), Dark Green Zucchini (classic glossy dark green, tender and mildly sweet), Early White Scallop (pattypan with scalloped edges and nutty flavor), and Early Prolific Squash (bushy, highly productive dark green zucchini-type). Growing tips: Direct sow after last frost when soil is warm. Summer squash grows fast — harvest frequently at 6-8 inches for best flavor and texture. Letting fruits get too large makes them seedy and tough. In our climate, watch for squash vine borers and powdery mildew. Morning watering at the base keeps foliage dry and healthy. Two to three plants feed a family generously.
$4.00
Peppers
Super Hot Peppers
For the brave and the bold — our hottest pepper varieties push the Scoville scale to its limits. These are not for the faint of heart, but for dedicated chiliheads and hot sauce artisans. Varieties include: Challeano Pepper (combines Jalapeño and Thai chili flavors, small cone-shaped with intense heat — perfect for Asian-inspired dishes and stir-fries, great in containers) and Orange Habanero (fiery with distinct fruity flavor, lantern-shaped bright orange fruits — excellent for hot sauces, salsas, and drying into chili powder). Growing tips: Super hots need our longest, hottest season to develop full heat and flavor. Start seeds very early (January/February) indoors, as they are slow to germinate and grow. In Big Pine, they thrive in our hot summer days. Always wear gloves when harvesting and processing. A single plant can produce dozens of peppers — a little goes a very long way.
$4.00
Greens & Lettuce
Swiss Chard
Swiss chard (Beta vulgaris) is a resilient and versatile green that thrives through summer heat and past the first autumn frost. With vibrant leaves and sturdy stems, Swiss chard adds color and nutrition to any garden. Varieties may include: Barese (traditional Italian, tender and mild), Ruby Red (vibrant red stems, robust flavor), Fordhook (large broad leaves, rich and earthy), and Large White Ribbed (crisp white stems, mild and refreshing). Growing tips: Swiss chard prefers slightly alkaline soil enriched with compost and regular moisture — our Owens Valley conditions are well-suited. It tolerates both heat and cold remarkably well, making it one of the most reliable greens for Big Pine gardens. Harvest outer leaves for continuous production. The colorful stems are beautiful enough for ornamental plantings. Sauté with garlic and olive oil, add to soups, or use young leaves raw in salads.
$6.00
Other Vegetables
Tomatillos
The essential ingredient for authentic salsa verde, green enchilada sauce, and Mexican cuisine. Tomatillos are prolific producers — small round fruits enclosed in a papery husk with a tangy, slightly acidic flavor reminiscent of green tomatoes with a hint of lemon. Varieties include: Rio Grande (large juicy fruits with robust flavor — perfect for salsa verde), Verde (vibrant green, slightly tart — ideal for traditional Mexican dishes like enchiladas and chilaquiles), and Amarylla (prized for sweetness and delicate flavor — excellent fresh or for a unique twist on salsas). Growing tips: Plant at least two tomatillo plants — they need cross-pollination for good fruit set. They are easier than tomatoes and more pest-resistant. In our climate, they thrive with minimal fuss. Fruits are ready when they fill and split their papery husk. Roasted tomatillos + jalapeños + garlic + cilantro + lime = the best salsa verde you have ever had. Plants often self-sow, giving you free tomatillos next year.
$6.00
Herbs
Unknown Basil Variety
A diverse collection of basil varieties offering unique flavors and aromas for every culinary tradition. From classic Italian to Southeast Asian cuisine, there is a basil for every dish. Varieties include: Lemon Basil (citrusy aroma, great for teas and seafood), Sweet Basil (classic bold peppery flavor for pasta and pesto), Siam Queen (strong licorice flavor with cinnamon and clove — perfect for Thai curries), Red Rubin (dark purple foliage with slightly spicy flavor), Genovese (large tender leaves, intense aroma — the classic pesto basil), Cinnamon Basil (warm spicy aroma for sweet and savory dishes), Large Leaf Italian/Napoletano (broad tender leaves, robust sweet flavor — perfect for large batches of pesto), Thai Basil (anise-like with mint and pepper notes — essential for Southeast Asian cooking), and Chinese Sweet Basil (slightly spicy licorice-like — popular in stir-fries and braised meats). Growing tips: Basil is a warm-weather annual that hates cold — do not plant until nighttime temperatures are reliably above 50°F (late May/early June in Big Pine). Full sun, consistent moisture, and rich soil. Pinch off flower buds to prolong leaf production. Harvest from the top down, cutting just above a leaf pair to encourage branching. Product images are for illustrative purposes only — actual sizes and varieties may vary.
$4.00
Squash & Melons
Watermelons Large
Full-sized watermelon varieties for summer picnics, BBQs, and family gatherings. These big beauties need some space and patience, but the reward is unmatched summer refreshment. Varieties include: Congo (large oblong, thick dark green rind, sweet bright red flesh — heirloom prized for high sugar content), Crimson Sweet (medium-large, deep red flesh with high sugar content), Black Diamond (renowned for large size, dark green rind, and sweet crimson flesh), Charleston Grey (large oblong with striped rind, deep red flesh with few seeds), and Tendersweet Orange (vibrant orange flesh with sweet tropical flavor). Growing tips: Large watermelons need 80-100 days of warm weather — our Owens Valley summers provide perfect conditions. Start seeds indoors or direct sow after soil reaches 70°F. Give each plant 6-8 feet of space. When the tendril nearest the fruit turns brown and the belly spot turns cream/yellow, your melon is ready. Thump test: a ripe watermelon sounds hollow, not dull.
$4.00
Squash & Melons
Watermelons Small/Medium
Personal and icebox-sized watermelons — all the sweetness in a more manageable package. Perfect for small households, small gardens, and anyone who wants the whole melon to themselves. Varieties include: Sugar Baby (petite round fruits with sweet, crisp bright red flesh and thin dark green rind — perfect for individual servings and small gardens or containers). Growing tips: These smaller varieties mature faster (70-80 days) than their full-sized cousins, making them more reliable at our 3,990-foot elevation. Same care as large melons — full sun, warm soil, consistent water — but they need less space. A great choice for raised beds and smaller gardens.
$4.00
Flowers
White Yarrow
Tough, drought-tolerant perennial with flat clusters of tiny white flowers that bloom all summer. Yarrow is both a beautiful landscape plant and a traditional medicinal herb with a history stretching back thousands of years. Growing tips: Yarrow is nearly indestructible in our climate — drought-tolerant, cold-hardy, and pest-free. It spreads by both seeds and rhizomes to form an attractive ground-covering colony. Excellent in pollinator gardens and xeriscaping. The flowers dry beautifully for arrangements. Medicinally, yarrow has been used for wound healing and as an anti-inflammatory tea. Pair with other drought-tolerant perennials like lavender and sage for a low-water, high-impact garden.
$4.00
Squash & Melons
Winter Squash
Butternut, acorn, spaghetti, and other storage squash that you harvest in fall and enjoy all winter long. These hardy, long-keeping squash are nutritional powerhouses with rich, sweet flavor that improves in storage. Varieties include: Vegetable Spaghetti (noodle-like strands, low-carb pasta alternative), Waltham Butternut (sweet nutty flesh, creamy texture — perfect roasted or in soups), Table Queen Acorn (dark green, sweet nutty flesh — great for roasting and stuffing), True Green Hubbard (large with dense sweet flesh — excellent for soups and stores well all winter), and Table King Acorn (compact bush-type, 1-2 pound fruits with sweet orange flesh). Growing tips: Winter squash needs a long season — plant after last frost and give them plenty of room to sprawl. Ready when the stem dries and the rind can't be dented with your thumbnail. Cure in the sun for a week after harvest, then store in a cool, dry place. Our warm days and cool nights produce excellent sugar content.
$4.00
Tomatoes
Zebra Tomatoes
Striking striped tomatoes with gorgeous green, red, and yellow patterns that look almost too beautiful to eat — but you should, because the flavor is exceptional. These heirloom beauties add visual drama to salads and garden alike. Varieties may include: Green Zebra, Red Zebra, and other striped heirloom selections. Growing tips: Zebra tomatoes can be tricky to judge for ripeness since they stay green-striped even when ripe. Give them a gentle squeeze — they should yield slightly when ready. Full sun, consistent water, and good air circulation keep these beauties happy in our dry mountain climate.
$4.00
Flowers
Zinnia
Vibrant, long-lasting zinnias in a rainbow of colors that bloom from midsummer until frost. The ultimate cut-and-come-again flower — the more you cut, the more they bloom. Growing tips: Direct sow after last frost — zinnias grow fast in warm soil. They are tailor-made for our Owens Valley climate: they love heat, full sun, and can handle our alkaline soil. Space plants for good air circulation to prevent powdery mildew. Deadhead regularly or, better yet, cut armloads of flowers for the house — cutting encourages more blooms. Mix heights and colors for a cottage-garden look. Zinnias attract butterflies like no other flower.
$4.00