Green Globe Artichoke
$4.00
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.
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More 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.
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.
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.