Tomatoes
Heirloom and open-pollinated varieties selected for extraordinary flavor and Pacific Northwest performance.
20 Varieties Currently Available
$6 per plant · 3 for $15
Early
Amish Paste
Bright red 8–12-ounce fruits vary in shape from oxheart to rounded plum. Delicious flesh is juicy and meaty, excellent for sauce or fresh eating. One of Slow Food USA's Ark of Taste varieties.
Black Cherry
Very prolific and wildly vigorous plants produce sprays of medium-sized cherries with a really interesting speckly purple color. The fruits are very juicy and sweet with a terrific and almost fruity flavor. Give them good support.
Black Krim
Originally from the Crimean peninsula in the Black Sea. Beefsteak fruits are a unique combination of violet-brown and purple-red — they turn almost black with sufficient sunlight and heat. Excellent full flavor.
Cherokee Purple
Certified OrganicKnown for its dusky rose/purplish-brown color, rich smoky-sweet flavor, and large, beefsteak-style fruit. A favorite for slicing and sandwiches, producing heavy yields from mid-summer until frost. The plant is disease-tolerant and thrives in full sun, with fruits that have a dense, juicy texture and thin skin.
Cuor di Bue Albenga
Big 10–16 oz. pleated teardrops with meaty centers and narrow seed cavities around the margins. This type of tomato is known as "canestrino" and in our experience, these northern tomatoes are often better adapted to the PNW and develop superior flavor in our cool maritime growing season. Excellent sliced and eaten raw, but the variety really shines with roasting, as it brings out the savory richness of flavor.
Donatellina
Characterized by their rich, dense flesh and low water content, making them excellent both raw as salad tomatoes or, even better, roasted, atop pizza, or as slow-cooked confit. The flavor is exceptional. Fruits are incredibly split-resistant and store for weeks in perfect condition after harvest.
Gold Medal
An all-around stunning tomato with sunset orange and red marbling. The plants are abundant producers of very large, meaty, 1 lb.+ fruits. With outstanding fruity flavor, they go great on sandwiches, but can also be dried or turned into a bright sauce.
Jaune Flamme
Certified OrganicBeautiful, perfectly round, small 4–5 oz. fruits are bright orange on the outside and often have a reddish blush in the flesh. Fruits hang in cherry tomato-like trusses on medium-sized, very prolific plants with an open habit. The flavor is bright in acidity and juicy, and one of the most reliable and productive non-cherry field tomatoes.
Kellogg's Breakfast
Certified OrganicFamous for producing large 1–2 lb., slightly flattened orange-yellow beefsteak fruits with a sweet, tangy, and complex flavor. Originating from West Virginia and preserved by Darrell Kellogg, these productive, thin-skinned, meaty tomatoes are excellent for slicing, salads, and canning.
Early
Latah
Developed by the University of Idaho (and named after the Idaho county), this is hands down the earliest tomato out there. With real tomato flavor, juicy with bright acidity. Low, bushy plants bear 2–3 oz. salad-size fruits prolifically.
Midnight Sun
Developed by independent, PNW-based tomato breeder Karen Olivier, this variety is an absolute stunner. With slender yellow oxheart streaked with red, its vertically sliced cross-sections are works of art. The flesh is meaty with few seeds and excellent texture, with off-the-charts sweetness and bright flavor.
Speckled Roman
Certified OrganicAn elongated plum tomato, avg. 6–8 oz., with bright red skin and golden streaks. Meaty red flesh has little juice, is good for fresh eating, and cooks quickly into sauce. Excellent flavor.
Early
Stupice
Pronounced "stu-peach". A very early and very productive Czech variety that has a strong following amongst PNW gardeners. Producing 2–3" deep red tomatoes with a nice balance of sweet/acid flavor on compact 4' plants. This early producer is a reliable choice for our climate.
Early
Sun Gold (F1)
This wildly popular hybrid cherry tomato is known for its intense sweetness, vibrant tangerine-orange color, and exceptional yield. It is often considered one of the best-tasting cherry tomatoes. Resilient, prolific, delicious, and early — this was our most requested variety for a reason.
Taiga
An unusual beauty, green streaked with bronze and red, cut to reveal flesh with a marbling of more of the same but with even more intensified colors. The flavor is 10/10, with a balanced combination of sweetness, richness, and depth. The meaty flesh has very few seeds or gel cavities and is equally at home sliced for a sandwich or cooked to passata.
Vernazza
The largest tomato on the list, with a flattened shape and lovely, deeply scalloped edges — at 2 pounds per fruit, they could easily be mistaken for a decorative pumpkin. Thick, very fleshy interiors with excellent flavor. Give them full sun and plenty of room.
Early
Washington Cherry
Certified OrganicHigh-yielding, compact plants. Globe-shaped, 20–25 gm. fruits have a deep-red color. Thick-walled, meaty, and flavorful, with good keeping quality on or off the vine. Widely adapted. Developed by Washington State University. USDA Certified Organic.
White Tomesol
Known for its pale white to bone-yellow skin, often featuring a subtle pink blush at the blossom end. These juicy, medium-sized 8 oz. beefsteak tomatoes offer a sweet, low-acid, and mild flavor, making them ideal for salads, salsas, and fresh eating.
Vesuvio Nero
With distinct dark green potato leaves, this plant produces an abundance of saladette-sized pear-shaped fruits with a nipple tip like a classic piennolo tomato. Unlike heirloom piennolo tomatoes, the fruit is reddish-brown with dark anthocyanin shoulders and green seed gel. The flavor is savory and rich with balanced sweetness and acidity. Texture is firm and far less mealy than most storage tomatoes. Excellent shelf life — hanging for several months before any signs of spoilage.
Xatu
A rare Spanish heirloom storage tomato producing very firm, pinkish-red tomatoes with excellent shelf life. Sized between a large cocktail and a small beefsteak, the fruit offers a rich, acidic, meaty flavor.
Available weekends in May · 10am–2pm Saturdays & Sundays · Or by appointment