2026 HOME FOOD PRODUCTION
FALL PLANT SALE
October TBD to November TBD
9 AM - 6PM Friday and Saturday.
VIEW THE 2026 FALL ONLINE CATALOG BELOW (reference only)
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WE GROW WHAT WE SELL.
Plant sales take place at the Farm on 7th - 587 7th Street in Norco
PRICES:
6-pack container - $6
Catalog is for reference only.
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Email, send a message through Facebook or Instagram or call (7 1 4) 7 4 5 - 7 3 1 2 with questions or for more information.
ARUGULA: Arugula is a nutrient-dense Mediterranean leafy green that has been cultivated in kitchen gardens for centuries. This variety is particularly renowned because it is slow to bolt in warm summers and is all-around easy to grow.
BEETS, CANDY CANE/CHIOGGIA: Some people say this heirloom beet variety is a bit sweeter than the red or yellow beets. They also won't stain your hands as much as red beets. When served raw, candy cane beets (also known as Chioggia beets, named after the Italian town where they originated) make a delightful addition to fresh salads. They do tend to lose their colorful stripes once they have been cooked. Remember you can eat the greens as well!
BEETS, DETROIT DARK RED: The most popular all-purpose red beet that is tender and sweet, with a smooth, round shape and rich scarlet color. 13 to 16 inch greens can be eaten raw or cooked.
BEETS, GOLDEN: This sweet beet is a rich, golden yellow that won’t bleed like red beets.
BEETS, RED ACE: Reliable, adaptable, and fast-maturing beet with strong tops. Sweet and tender, even when older. Medium-tall, red-veined greens for bunching.
BOK CHOY, SUZHOU BABY: The crisp and tender heads are tightly packed and remain delicious even once the leaves get large. Impressive and adaptable variety boasting bolt resistance, as well as heat and cold tolerance.
BOK CHOY/PAK CHOI, PURPLE MAGIC: This variety of pak choi has the most intense color of all the purple choi. It has a deep, dark purple top leaf with green under leaves, purple veins, and green petioles. It can produce a beautiful purple color in warm and cool temperatures. This cabbage is tender, mild-flavored, and easy to grow.
BROCCOLI, GODZILLA: This broccoli is a hybrid variety with heads set higher on the plant for easy harvesting. Extra-large broccoli heads with small, fine beads.
BROCCOLI, GREEN MAGIC: Excellent heat tolerance. Heads are smooth, well-domed, and very attractive. Extremely uniform in maturity. For summer harvest.
CABBAGE, FAST VANTAGE: Fast Vantage matures quickly, resulting in two pound medium green heads up to 6 weeks earlier than other cabbage varieties.
CABBAGE, PRIMO VANTAGE: Mid-early with great flavor. Heads average 4 to 4-1/2 pounds, have a very short core, and are juicy, tender, and sweet.
CABBAGE, RED JEWEL: This cabbage is a hybrid red cabbage variety known for its improved head quality. This cabbage variety has some of the best, bright burgundy colors of any red cabbage variety. Red Jewel produces heads that average 6 inches in diameter and 3 to 3-1/2 pounds. The heads are extremely uniform.
CAULIFLOWER, GREEN - VERDE DI MACERATA: Compact medium-sized head. No need to blanch. Nice taste; cook or eat fresh.
CAULIFLOWER, PURPLE - DI SICILIA VIOLETTO: Deep purple. Turns green when cooked. Excellent taste & looks beautiful. This is a favorite in the Seeds from Italy garden. Will form side shoots after you cut the main head; space 20 inches if you are letting it grow for side shoots since it will get quite large. Use fresh or cooked.
CAULIFLOWER, WHITE - TWISTER: The big, heavy, well-domed heads have large wrapper leaves that protect them from the sun, resulting in excellent color and head quality.
CELERY
CILANTRO: One of the easiest-to-grow, most recognizable fresh herbs. While the foliage is commonly called cilantro, the edible seed is known as coriander. The flowers strongly attract beneficial insects, and are also edible.
COLLARDS: Georgia Southern Collard is a pre-1880 heirloom variety with good resistance to heat and cold. It has a distinct cabbage-like flavor compared to other collard varieties and produces large, tender leaves ideal for cooking and freezing.
GARLIC, ELEPHANT: This garlic gets its name from the fact that it looks like a giant clove of common garlic. Elephant garlic is used for its mature bulbs and scapes. In its first year of cultivation, Elephant garlic will only produce one large clove. Only in its second year of growth will Elephant garlic produce multiple cloves.
KALE, LACINATO - BLACK MAGIC: Lacinato or "dinosaur" type kale with long, narrow leaves for attractive and tall, straight bunches. Dark blue-green leaves with beautiful savoy.
KALE, RUSSIAN RED: Russian Red is very tender and mild at any size, but especially well suited to use as baby greens. The oak-type leaves of this pre-1885 heirloom variety have a red tinge, and the stems are purplish-red.
KOHLRABI: Kohlrabi leaves taste similar to kale greens, while the bulbs provide a mild flavor that resembles a combination of broccoli stem and cabbage. Delicious raw or cooked.
LETTUCE, BIBB/BUTTERHEAD: The small, somewhat loose head is easy to grow, tender and contains a distinctive flavor.
LETTUCE, CHEROKEE: Cherokee lettuce is a variety of lettuce that grows upright, and not in a tight round head. It’s also sometimes referred to as “Summer Crisp.” It has thick leaves that are light green at the base and turn into a deep reddish purple toward their wide, frilly ends. This is a medium size lettuce, reaching a mature height of 7 to 15 inches tall. The leaves are extra crunchy and have a sweet nutty flavor.
LETTUCE, FRISYGO: Similar flavor to iceberg lettuce and a good replacement in our climate. One of our favorites.
LETTUCE, LITTLE GEM: Very small, green romaine type. A uniform strain of an old French variety renowned for its buttery texture and sweet flavor. A great heat tolerant variety.
LETTUCE, ROMAINE: Romaine lettuce, also known as Cos lettuce, has long, broad, upright leaves that hold themselves bunched together as they mature. Romaine lettuce is crisp and juicy, with a sweetness unmatched by other lettuce types.
ONIONS (BUNCHING)/GREEN, TOKYO LONG WHITE: Perennial, open-pollinated, heirloom, cold tolerant, drought tolerant, bunching onion. Although related to the traditional garden onion bulb, Tokyo Long bunching onions grow much faster and easier, and some might argue even taste better.
ONION, BULBING - CANDY: Candy onion plants are known for their strong root system and disease resistance. The plants will produce large onion bulbs in late Spring/early Summer.
ONION, BULBING - RED CANDY: The ideal red variety for fresh eating or cooking, Red Candy Apple has a delicious flavor so sweet you can eat them raw, but will also add wonderful flavor to any recipe. From our experience, plants in Southern California produce extra-large rich deep red bulbs that store 2 to 3 months. The plants will produce large onion bulbs in late Spring/early Summer.
ONION, BULBING - TEXAS EARLY WHITE: Texas Early White onions have a great reputation for ease of growing, flavor, and disease resistance. These sweet, globe shaped, open-pollinated onions are resistant to greening, bolting, and single centers. With correct growing conditions you should find yourself with a good yield of 5-6 inch bulbs at maturity (in late Spring/early Summer).
PEAS, SUGAR SNAP - CASCADIA: Short, 32 inch vines yield heavy crops of dark green, 3-1/2 inch stringless pods that are crisp, thick and very sweet. Use as a snap pea, snow pea or shell pea. These delicious, tender pods are great raw (we enjoy eating them while we're picking!), stir-fried, or in salads.
RADISH, WATERMELON: Unique watermelon-colored radish with a crisp sweet flesh. Light green to white outside deepens in color when exposed to sunlight, giving this radish its namesake.
STRAWBERRY, FRONTERAS (bare root): We decided to try the Fronteras for the 2023 season because we were so impressed by its size and flavor. It is a short day variety, meaning it responds to day length, produces the bulk of its fruit in the shorter days of spring and fall, and is adapted to the fall planting and winter production system of the California coast.
SWISS CHARD, RAINBOW: The Rainbow Mixture Swiss Chard leaves have a bitter taste, similar to that of spinach. Variety includes red, yellow, orange, white, and vivid pink stems that merge into dark green savoyed leaves. The rainbow heads are slow to bolt.