Choose from a variety of healthy cool and warm weather seedlings to get a jump start on your growing season. All plants are grown organically and sustainably from non-GMO seed at Daisy Hill Farm in Acton, MA. Vegetables are listed in alphabetical order below. All vegetable seedlings come in 4 packs with the exception of leeks,onions and scallions which come in 4" pots (expect 15-20 plants/pot for these).
Vegetables that can be planted outside before the threat of frost has passed (usually around mid- April) include: cabbage, onions, kale, lettuce, scallions and swiss chard. Vegetables on this page that should be planted after the threat of frost has passed (mid-late May) include beans, celery, and squash. Don't forget to check out our other warm weather veggies (peppers, eggplants and tomatoes) on the homepage. Heirloom varieties are indicated by (h).
Bean: Dragon’s Tongue (bush) (h)
Prolific heirloom with delicious beautiful green and purple mottled beans. Turn green when cooked.
Maxibel Haricot Vert (bush)
Thin French beans, sweet and tender. These haricot verts grow longer than average and hold well if you forget to pick them for a while.
Provider (bush) (h)
Dependable producers of the classic green bean. Produces 2 big flushes of beans.
Red Noodle Yard Long (pole)
Absolutely stunning 14-18” long burgundy pods that are stringless with sweet Asian bean flavor.
Cabbage: Ruby Perfection Heading
Grow through the season and harvest in late summer or fall. Becomes even sweeter after the first frost!
This plant is grown for its gnarly root, not leaves. It has a delicious celery-potato taste and is excellent in soups or mashed.
Excellent variety for New England- tolerates shifts in temperature and water. We harvested our plants for 4 months last year!
Sets fruit without pollination, so may be kept under row cover. Small cukes, plants have high disease resistance
Dark green classic slicing cucumbers, 8-9”, produce throughout season
This fennel variety does well in our variable New England soils. Fedco says that fennel is a “perennial grown as an annual with a licoricey taste. Tender stalks and leaves are good for relishes, salads and garden munchies. May also be grilled, sautéed or steamed
Kale: Red Russian
Excellent all-around kale variety. Stems have a purplish hue and leaves are light blue-green. Harvest all season
Also known as lacinato or dinosaur kale. Plant once and harvest outer leaves throughout the whole season! Darker, ruffled thick leaves.
Kale: Purple Curly
Incredibly green-deep purple curly kale leaves become more purple with colder temperatures. Tasty sweet kale is the perfect edible ornamental.
Leeks: King Richard
They start small, but these leeks will be large and ready to eat in the early fall.
An assortment of colors and shapes makes for a delicious and beautiful salad.
Onion: Yellow (New York Early)
Onion: Red Cabernet
Onion: Sweet Walla Walla
Beautiful purple bunching onions will come back year after year in your garden! One of the first spring treats!
Classic white bunching onions- perfect for soups, and a myriad of other dishes! Will last the whole year and come back next spring in your garden!
Yellow Summer Squash
Pick when small for tender squash to eat raw, sauté or grill.
Green Dunja Zucchini
Excellent early green zucchini, powdery mildew resistant. Harvest young (6-8”)
Waltham Butternut Squash
Big fruits with smaller seed cavities make this winter squash super valuable! Squashes grow to be 4-5 lbs, but may be harvested younger. Classic, delicious butternut flavor. Keeps for months after harvest.
Swiss Chard: Rainbow Mix
Swiss chard is a relative of beets and is easy to grow. Cut outer leaves and stems all season long for a beautiful rainbow set of “greens” . Perfect for sautéing with garlic.
Kale Mix 3 pack
One of each: Toscano, Red Russian, Purple Curly
Bush Bean Mix 3 pack
One of each: Dragon's Tongue, Maxibel Haricot Vert, Provider