Produce Packing Equipment

Try baking them like potatoes in their own skin! 110 days. Old fashioned variety from France, and although not a long- keeper, these are one of the sweetest onions to grow. Large globes with light brown skin are ultra-mild and the crunchy, white flesh...

70 days to maturity. Hugely prolific, the plant produces clusters of purple-black mini tomatoes that are so sweet and delicious, they may not make it from the garden into the house! Plants are very tall, early producers.

Soft, silky, shimmering silver foliage, in neat 30cm/12in mounds.

Its fruits are large and very juicy. Twenty years ago who would want a tomato that turns dark? The vines are indeterminate and need to be staked or caged. Coming from the Isle of Krim, off the Crimean coast in the Black Sea, it has become a favourite...

Early maturing, old fashioned variety of bright red pepper with thick walls of juicy, sweet and tender fruits. Can be harvested at green stage for use in salads, stir fries, as a crudite or stuffed! Resistant to tobacco mosaic virus, a common disease...

Great for salsas and sauces. Closely related to ‘Habanero' chile. The famous hot pepper of the Caribbean with more or less spherical fruits about 4cm/1.5” in diameter. Has a fiery, apple-cherry tomato flavour.

Resistant to tobacco mosaic virus, a common disease in peppers. Sweet, thick walled fruits add splash of colour to salads, vegetable trays, and stir fries. Old fashioned variety that matures to a golden-yellow at maturity.

Heat: 50,000-100,000 Scoville units. (Chile de arbol Coreano; Bird´s eye pepper) One of the hottest chillis popular throughout Asia and Mexico. Baby finger-sized chilli peppers, 4cm/1.5" long.

In fresh form it is known as Poblano and in dried form it is known as Ancho. Brickred to black-purple when dry; 10cm/4in long by 7cm/3” wide. Heat: 1,000-2,000 Scoville units. The most commonly used dried chile of Mexico; essential for sauces and moles.

Tender sweet leaves of excellent flavour are highly nutritious and the attractive blue-green/red frilly leaves are cold hardy, making it possible to harvest during the winter. Tasty steamed, stir-fried or in salads.

Does best in cool weather: sow direct in July to mature by fall or start early indoors and plant out in spring. (Finocchio) Unlike sweet fennel, this produces a bulbous base of delicate anise flavour and crisp texture.

Heirloom variety from the 1800s producing medium-large fruits of dark reddish pink with an extremely fine distinctive flavour, of gourmet quality. Good for slicing, in salads and sandwiches.

Traditionally planted in knot gardens or low hedges. Leaf oils are used in perfume. Dried flowers are used in floral arrangements. (Lavender cotton) Attractive low bushy herb with aromatic grey-green leaves.

Yields of 40-50 fruits per plant are not unusual. Slender fruits are excellent for frying, cooking and pickling. Plants are highly productive and disease resistant.

Its origin is the southern Mexican state of Tabasco, but it is now mainly grown in Louisiana and other Gulf states. Attractive: fruits point upright, changing from yellow to orange and finally to bright red at which stage they are harvested.

Because its fruits ripen even in cool weather it was a popular commercial crop in Eastern Europe. The yellow marble-sized fruits have a sweet pineapple-like flavour. Not a true tomatillo as one would find in Mexico but a close relative grown in the Ukraine,...

Dark green, evergreen leaves; violet-blue flowers. Astringent and sedative properties. Known as Violet of the Sorcerers in France where it was once hung at entrances to ward off evil spirits and witches.

Start early indoors in March. Very hardy - may be gathered even after light snow, or left in the ground until spring. Sweeter, milder and more delicate than the mildest onion. A cornerstone of French cuisine.

Prolific producer of very large, brilliant crimson scarlet fruit that has solid, meaty, deep red flesh, and nearly seedless. Good old fashioned “real” tomato flavour is excellent for slicing, soups, sauces, baked and more.

The sweet, crisp fruit is wonderful in salads, stir fries and vegetable trays. The flesh below the skin is an attractive brick red, cooked or raw. Prolific plant, tolerant of cool nights bearing medium-small, tapered fruit of dark glossy green, ripening...

Madurai: Capable of supplying fresh coconut of 1000- 1500 a month. Capable of supplying fresh coconut of 1000- 1500 a month. We are being in this business for past 12 years

It is a vigorous variety with long roots that give it the ability to over-winter without heaving. Mid Season harvest. Also known as German Extra Hardy. We also have smaller German White for planting in another listing for $16/lb.

PLEASE NOTE: I am unable to combine shipping through this template. Chesnok Red can become a rather large garlic with excellent growing conditions. Best baking garlic and a great all-around garlic.

It is a mixture of three of these varietals. All grow great in a northern climate, and all are excellent on the pallette! Our happy little ranch uses all aspect of organic and biodynamic farming practices to achieve the highest quality food, or medicine,...

They are perfect for grilling, sauteing, boiling or juicing. You can order either 3 pads or 6 pads. The more spines the less water. These are sturdy pads ready for planting then once the new young pads have grown they are ready for eating:).

Grown in the Blue Mtns of NE Oregon. PD farms is a small family farm. This a great mix of culinary garlics that can be used for food or planting. We raise all natural grass fed beef.

Will keep in cooler for up to 30 days. We raise all natural grass fed beef. And also grow a variety of produce here on our farm. 5# box garlic scapes. PD farms is a small family farm.