Island Seed & Feed

Photo by Joe Gosen


Perennial plant with flower spikes up to 4 1/2 feet tall. Grow in a moist rich soil with plenty of compost. If planted in the fall or winter, artichokes will yield 3-5 harvestable buds the following spring. Allow several feet of garden space per plant. This is a favorite of gophers, we advise cages.

These vigorous plants can grow to be 6’ tall. They will grow round to oblong shaped chokes that vary in color from medium green with hints of purple to mostly purple with splotches of green. The chokes are uneven in size and shape and have thick leaves and large hearts. Plant these perennials in a safe place and they will come back year after year. Mulch.

ARUGULA (Roquette variety)
A tangy, nut-like flavored green that is guaranteed to wake up any salad. Plant 4-6 inches apart. Seeds germinate easily and once a plant is allowed to go to seed you will be forever enjoying arugula in your garden.

These sturdy legumes grow up to 5 feet tall. Plant 8-10 inches apart. Favas like a rich, moist soil. The beans can be harvested and steamed when young and tender, or harvested later in life and dried so as to be used in soups and stews.

Dark green, 18-30” tall plants produce a tight 3-8” central head, followed by abundant side shoots. Broccoli is easy to grow, requires minimal care and tastes better when homegrown. Eat the heads raw or lightly steamed, An extended harvest can be brought about by continuously picking the developing shoots before they begin to open up and bloom.

This is a classic Italian broccoli variety that makes up for its small head size by tasting delicioso. We recommend harvesting the main head when it is 3” across. This will encourage a steady and robust growth of 2” side shoots during the following weeks. This compact, dark green plant grows up to 2’ tall, provide 18” between plants and mulch the soil.

BROCCOLI, NUTRI-BUD (60-80 days)
Vigorous plants grow to be 24” tall and produce a 4-6” head with plenty of medium sized side shoots. This variety earns its name by being high in glutamine, one of the building blocks of protein. In the cooler months plant these seedlings in a full sun location and into a soil that is rich in organic matter. Allow 24” of space for each plant.

First developed along Italy’s Mediterranean coast, the 5-6”, light green spiraling cauliflower-like heads have a pleasant nut-like crunch to compliment a sweet broccoli-cauliflower flavor. Best when grown in the cooler months of the year. Plant into a rich soil that is generously covered with mulch. Give each plant 18-24” of space.

BRUSSELS SPROUTS (Long Island Improved variety)
Grows up to 4 feet tall and 2 feet wide, so give plenty of room. A vigorous plant that is loaded with round, tight dark-green sprouts that are succulent and tender. While these plants will live and be productive for over a year, however, the flavor of the sprouts is best in the fall and winter when the weather is cool. Choose a rich, moist soil with plenty of organic matter. Harvest by breaking off the adjacent leaf and snap off the sprout. These taste 1000% better than store bought.

An Asian green and stir-fry staple with thick, succulent stalks and dark-green leaves that form a loosely headed rosette.  Plants grow 14-18 inches tall and do well in our cool fall and winter climate.  Plant in a loose, rich soil.

Produces crispy, mild flavored leaves that form a solid cylindrical head 14-20” tall.  Although cabbage will grow in almost any conditions, the real good stuff is grown in fertile, rich soil that receives regular moisture.

This is an early maturing, medium green, round, 4-5 pound savoyed cabbage.   The crinkly, dark green outer leaves give way to a fine, crisp, yellow tinted interior.  Savoy makes a great cabbage salad and is used in stir-fry dishes as well.

This is an Italian heirloom variety with bright purple heads and mild flavor.  Healthy minerals give this cauliflower its purple color, when cooked the vegetable turns green.  Plant in a bright sunny area 18-24 inches apart.  Mulch that soil around your plants.

CABBAGE, COPENHAGEN MARKET (65-85 Days from transplant)
This is the 100-year anniversary of this Danish original. Ideal for small gardens, this is a compact tightly wrapped cabbage that grows to between 6-8” in diameter and around 3-4 pounds per head. Adaptable to a range of climates, resists splitting and stores well.

First introduced in 1889, this old favorite produces solid heads that average 8” in diameter and can weigh up to 7 pounds. Red throughout, vigorous and uniform, small to medium core with a fine, crisp flavor. Excellent for cooking, salads and pickling. Plant in a fertile, well-composted bed. Mulch with straw or other suitable mulch and keep soil moist. Can take full sun during most of the year.

Is similar to the typical white cauliflower, except that it is green when fresh. Brocoverde cauliflower is sweet and this variety takes spring heat better than the white, so it can be planted later into the spring. Plant seedlings into a rich composted soil, allow 2 feet of space per plant and water deeply when necessary. Serve either raw or slightly steamed.

Large, solid, snow-white heads are 6-8 inched across and well protected by the outer leaves. This variety has smooth white curds and is known as being a heavy yielder. Cauliflower likes a fertile and moist patch, give up to 18 inches per plant.

CELERY (Tall Utah variety)
Celery is a slow growing, cool weather crop. Though it can be difficult to grow, garden celery is far superior to store-bought. Celery is a heavy feeder and will benefit from a thick layer of mulch and moist conditions.

CELERY, RED STALK (120 Days to maturity)
Red stalk is a rare heirloom variety that was brought from England in the 18th century. The crisp, 10-15” stalks are light green and tinged with red. Overall, the plant will reach a height of 18-24” tall and produce an abundance of harvestable stalks. I recommend picking the outer stalks when they are young and tender. Plant in rich soil and mulch.

The stems of this chard come in a rainbow of colors- white, orange, pink, yellow, and red. The plants grow up to 2 feet tall and have dark green leaves. Plant 12 inches apart in a deep, rich, moist soil. Needs full sun when grown in the fall and winter.

This 24 inch tall plant has large green leaves with broad white stems. A strong grower that can be planted year-round. Makes an excellent steamed green, or can be eaten raw in salads.

A highly ornamental plant with tender, sweet, rhubarb-like red stalks and dark green crumpled leaves. Plant 8-12 inches apart in a deep, rich, moist soil. Needs full sun when grown in the winter.

This non-heading member of the cabbage family grows30-34” tall and has huge cabbage-like blue-green slightly crumpled juicy leaves. Often overlooked, collards can grow under adverse conditions and are very tasty when cooked. Plant 12 inches apart and mulch heavily.

Also known as Dinosaur Kale, Black Kale or cavolo nero, this variety is prized by chefs and kale snobs from Tuscany to Tucson. Highly nutritious and quite attractive as an ornamental in the garden, a must for kale enthusiasts. Space 6-10 inches apart.

This variety is known as the sweetest and most tender of all the kales. The red-veins, wavy margins and foliage that resembles oak leaves makes this an attractive addition to your garden. Plant in rich, moist soil with 6-10 inch spacing, full sun in the winter.

Not a true kale, instead this is in the canola family. Hardy, fast growing, with huge, blue-green feather-shaped, slightly curled leaves that form non-heading, 12-16” tall spreading plants. (Hey guys, this is a real popular one with the ladies;)

Leeks prefer a fertile soil, with regular water, for best growth. They are shallow rooted, so keep them well weeded to prevent competition. Leeks have a delightful mild-onion flavor that makes the perfect seasoning for soups and stews. Space plants 4-6” apart.

Our very own blend of seven different organic lettuces. Includes a red and green romaine, a red and green oakleaf, a bi-colored leaf, a red leaf and a green butterhead. Plant lettuces in a sunny location when growing in the fall and winter, and give partial shade in the warmer summer months to avoid bitter, bolting heads.

A unique blend of spicy and sweet lettuces. Includes arugula, red giant mustard, mizuna mustard, curly cress, a red and green romaine, a red and green oakleaf, a bi-colored leaf, a red leaf and a green butterhead. Plant in full sun and keep evenly moist.

The unique spicy leaves of this mustard are excellent mixed in salads, wilted like spinach or tossed into a stirfry with ginger and Chinese cabbage.  Plants grow up to 18 inches tall and will provide a continuous harvest of purple hued leaves.

ONION, CIPPOLINI (60-75 days)
An Italian heirloom variety, these are common called button onions and are a favorite at farmers markets. Typically harvested when 2” around, the flesh is firm and extremely sweet and best when eaten fresh out of the garden. Once seedlings have been thinned and are established, top with 1-2” of mulch.

These are non-bulbing green scallions onions that grow 4-9 inches tall, and have slender silvery shanks. Separate the individual onion from their packs and plant them into a fertile moist soil one inch apart.

ONION, MINI PURPLETTE (60-65 Days from transplant)
These are an attractive purple-red skinned mini-onion with delicate, mild flavor. Can be harvested very young as a scallion type onion, or later, when mature as a pearl onion. Flesh turns pink when cooked or pickled. Direct seed between late-March and October. Thin seedlings to 3-4” apart. When weather is cooler, start indoors and transplant out.

ONION, RIVERSIDE (100-110 Days from transplant)
A short-to- intermediate day onion that produces a globe- shaped, slightly flattened 3-4” bulb. Yellow-brown skin surrounds firm white flesh with a mildly pungent taste. Before planting onions, prepare their bed with fertilizer and compost. Plant seedlings 7-10” apart, mulch the soil surface with straw or leaves and then keep the soil moist. Harvest when tops begin to brown. Stores well for over 5 months. Pink root resistant.

ONION, ROSSA DI MILANO (100-120 Days from transplant)
A very attractive, glossy, red Italian onion with medium-hot flavor. The 3-4” inch onions have a flat top that tapers to a barrel-shaped bottom, they are uniform in shape and make excellent keepers. These are a long to intermediate day type and can tolerate cool climates, so we here in Southern CA can grow this variety year round. Allow 4-6” of space between each onion and mulch the soil with straw or leaves. Moderate water.

ONION, TORPEDO RED BOTTLE (105-130 Days from transplant)
This is a rare, short to intermediate day variety that has a spicy, hot flavor. These unique, irregularly shaped bulbs are 6-8” long and up to 3” wide. Direct seed in the warmer months, thin to 4-5” apart. When cooler start indoors and transplant into your garden when seedlings are 5” tall. When both seeds and transplants are established, mulch around the plants and keep the soil moderately wet. Keeps moderately well.

ONION, VALENCIA (105-130 Days from transplant)
Large, 4-6” globes have a warm yellow and brown kin and can weigh up to 1 pound. This is a Utah strain of Yellow Sweet Spanish onion, is mild-flavored and keeps moderately well. Grows well in both short and long day zones. Makes an excellent bunching onion when young. We have the best results when we start the seeds indoors and then transplant out into the ground when they are 5-6” tall. Allow 8-10” between seedlings.

A large, sweet Spanish onion with light brown skin and mild white flesh. Not a storage onion. Transplant to 6-8 inches apart. Harvest when the green tops begin to fall over. Plant in a moist and fertile bed, avoid too much water, as the onions will rot.

Wilt resistant 4-5 ft vines, can grow to 7’ and should be trellised. Thick , stringless pods are early and abundant and are great when eaten fresh, out in the garden.

This is a dwarf variety of pea that only grows to 30 inches tall, as a result, trellising is not required. Plant peas in full sun and give them plenty of water, spacing 2-4 inches apart. These peas are delicious raw, steamed,stir fried or frozen.

This variety, known as Amish Snap, produces 3-4 inch long, plump, stringless pods on wilt resistant vines that can grow to be 6 feet tall. Peas like to be planted in a sunny location, and will need to be trellised in order to keep the pods off of the ground. Mulch

These are short, bushy vines that are heavy producers of excellent eating quality shelling peas. While the plants only grow 28-32” tall ,they will need to be trellised or supported in some way in order to maximize harvest yields.

The succulent leaves of this vegetable have a mild swiss chard-like flavor.  Used  in stir frys, soups and steamed like spinach, pak choi is very tender and tasty.  Also called White Mustard Cabbage or Bok Choy.  Grows 6-8 inches tall in under 55 days.

Bloomsdale is an old time favorite in the garden.  It is quick to produce bunches of crinkle-leaved rosettes that are packed with vitamins and minerals.   Plant 2-4 inches apart and pick the outer leaves as you go to sustain a longer harvest period.

SPINACH, AMERICA (43-55 days)
This is a long standing Bloomsdale type that grows to 8” and produces thick, deep-green savoyed leaves. The plants are slow growing, slow bolting and heat and drought resistant. With America spinach it is possible to have a year round harvest if you plant in a location that has mid-day shade during the heat of the summer.

TATSOI (Rosette Bok Choy)
Tatsoi has tender, sweet spoon-shaped leaves that are chock full of minerals and stuff. We’ve got  here a much stronger flavor than bok choy, yet those who know their shit say that the flavor is far more ruling. So, ergo, you need to buy this.