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Our Products


Available 2011

Sugar Baby

Sugar baby Round fruits, 6-8" in diameter, averaging 8-10 lb. Ripe melons are almost black. Good flavor.


Another large leaf Italian variety,Genovese is the strain regarded as the best for pesto.


Chives are the smallest of the onion family and have the mildest flavor. They grow together in clumps, which is why they are always referred to in the plural, and have grass-like stalks with delicate lavendar flowers. Because they are so mild in flavor and have such lovely color, they are a perfect addition to spreads, herb butters and dips, or for a flavoring in vinegars. Even their flowers can be used as a slightly spicy garnish on soups and salads. Like many other herbs, chives are best used fresh, but also works well fozen or dried.




Garlic Chives

Similar to regular chives but evinces a delicate garlic flavor. Makes for a great addition to salads and a delicious addition to most dishes.

Santo Cilantro

Both seed (coriander) and leaves (cilantro) are used in numerous cuisines from around the world. Often associated with Mexican dishes, this strong scented herb grows out with flat, toothed leaves for chopping into salsas and other preparations. The seeds are reputed to help reduce stress.

Dill Bouquet

Beyond just a seasoning for pickles, dill has been used for its culinary and medicinal properties for centuries. Its history is illustrated by mentions in the Bible and ancient Egyptian writings, as well as records of Greek and Roman cultures favoring it as a sign of wealth. Dill has wispy, fern-like leaves that are soft and sweet. Its seeds, having their own unique taste, are also prized for their seasoning abilities. They are similar in taste to caraway, with an aromatic flavor that is sweet and citrusy, but also slightly bitter. Amazing in fish dishes and cool cucumber dips!



Greek Oregano

Found growing wild on the mountainsides of Greece and throughout the Mediterranean, Oregano was the herb of choice for centuries in that region. It did not make it's way to the U.S., however, until the soldiers who served in Italy came home from WWII with a taste for it. This aromatic herb, whose name literally means "joy of the mountains" in Greek, is amazing when added to tomato, egg and cheese based dishes. Paired with basil, it is the definition of what so many think of as Italian cuisine. As well as being rich in flavor, research has also shown it to be beneficial as an aid to digestion and an anti fungal. You can add it to your recipes fresh or cut the stems and hang them in bundles. Once dried, the leaves can be easily stripped off for future use.


Flat Leaf Italian Parsley

Classic flat leaf variety for use either fresh or dried as a garnish or seasoning. Flat and glossy leaves are toothed on the edges. Stems hold leaves upright for easy bunching. A very nutritious and tasty addition to meat or vegetable dishes, soups or even salads.

Rosemary, Fresh

Rosemary grows on a small evergreen shrub belonging to the Labiatae, the mint family. Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside. Its memorable flavor and unique health benefits makes it an indispensable herb for every kitchen. It flavors chicken, lamb, pork, salmon and tuna dishes as well as many soups and sauces.Because it is a well-established antioxidant, you will definitely want to include this wonderful herb in your arsenal against disease!

Common Sage

This classic culinary herb has green blue leaves that are used to flavor meats, cheeses and soups, among other things. It stands up very well to long cooking times, so it is a natural in stews and braised dishes. Also great for laying down on the grill to flavor meat with it's smoke. Can be left to dry in a cool, airy place for longer storage, but you can't beat the flavor when used fresh!



Summer Savory

An heirloom variety known to be the most subtle and delicate of all the savories, both in taste and in character. Slender, light green leaves grow on reddish, square stems. The artful aroma of summer savory is a well-composed duet of both thyme and mint and is most commonly used to flavor beans or in place of rosemary.

German Thyme

Delicate & silvery, thyme is one of the oldest cultivated herbs and belongs to that core group of spices that every cook must have in their pantry. A source of Vitamin K & Iron, it has found it's way around the world from the time of the ancient Egyptians until the present into all the major cuisines we know today. With it's strong aromatic flavor, it is an excellent choice for flavoring meats, soups and stews, and has a particular affinity to lamb, tomatoes & eggs. It is also a welcome flavor in salads, sauces, breads and vegetables, and even jellies and desserts!



Buttercrunch (Butterhead)

Compact, thick crumpled, dark green, popular bibb type.

Forellenschluss Lettuce

The Jackson Pollack of lettuces, an heirloom Arche Noah, the Austrian genetic preservation project. An absolutely gorgeous romaine with the delicate taste and texture of a butterhead, distinguished for its deep green leaves flecked with wine-red splotches.

Freckles Lettuce

An heirloom with an unusally bright green romaine uniformly and densely splattered with crimson splashes. Well loved for its colorful look as well as for its buttery texture and sweet flavor.

Red Romaine

Gourmet variety used as a colorful tangy addition to salads.


Reliable tall dark green romaine that is an eastern and mid-western favorite variety.

Yugoslavian Red

Red-tinged leaves form somewhat loose heads. Cutting the head in half exposes solid green interior leaves and an almost white center. Has an excellent mild flavor. 


Available Sping 2011!

Jersey Knight

The spears are top-sized and are bright green with deep purple tips and bracts. Make a stunning addition to the dinner plate.


Available 2011

Bull's Blood

Deep burgundy leaves for salad mix.

Heirloom variety produces beautiful, dark red leaves to jazz up your salad mix even under low-light conditions. The foliage color intensifies as the plant matures. Striking, both baby and full size. Roots show attractive candy-striped zoning when sliced.

Red Ace

The best all-around red beet.

Rapid growth, sweet flavor, and tenderness are the characteristics of Red Ace. The round, smooth, deep red roots size early, with high uniformity. They maintain their sweet tenderness when larger and older.

De Cicco Broccoli

De Cicco Broccoli is an Italian heirloom that was introduced into the United States in 1890. It's known for being an all purpose variety with long tender stalks and mild flavor. The entire plant is full of vitamins and can be used in it's entirety in the home cook's kitchen. Young leaves can be cooked like collard greens, the stalks can be grated into a slaw or added to a soup and the heads can be steamed or broiled according to your favorite recipe's directions. Wonderful fresh, it's also an excellent choice for freezing as it holds very well through the process.



Early producer of round, 2-4 lb., deep blue-green heads. Alcosa's well-packed, thin, yellow interior leaves quickly fill in, making it a smart choice for closely spaced plantings of mini cabbages.


New last year! Beautiful, red savoy with light green interior leaves.


New last year! Beautiful, red savoy with light green interior leaves.

Red Express Cabbage

High in Vitamin C, folate and antioxidant, this early season cabbage is very flavorl and just the right size for those wanting smaller portions.

Paris Market Carrot

Small and very sweet, these carrots are a favorite among chefs and home cooks alike!

Cassius F1 Hybrid Cauliflower

Cassius has a consistent, rich, nutty flavor. Snowy white in color, it grows into a uniform, dense, well-domed head.

Tall Utah Celery

You just can't get the crunch and sweetness of flavor from store bought celery that you can get fresh from the garden. A staple in any cook's kitchen, this heirloom variety of celery is tender, yet crisp and much more aromatic than what you find in the grocery stores. It's a stringless, self blanching variety that makes it perfect for soups, or slathered in peanut butter for a favorite snack. You can also enjoy it arranged as cut sticks, garnish plates or slice it into salads with its beautiful, dark green stalks and quintessential celery flavor.

European cucumbers

These are a thin skinned, seedless variety.

Marketmore Organic Slicing Cucumber

A high quality cucumber with deep dark green color around 8 to 9 inches long.


High yields of round, bright violet fruits.

Fairy Tales

Incredibly high-yielding 2005 AAS winner!

Attractive, 2-4", elongated, purple and white-striped fruits borne abundantly on compact 18-24" plants. Wonderful flavor with no bitterness and very few seeds. Some fruits may be harvested in clusters.

Greens: Arugula

a.k.a. "rocket," is a native of Europe and western Asia. It is a cruciferous plant; whose leaves resemble those of the radish and provide tender, slightly bitter, mustard-flavored greens for salads and then some.

Arugula is full of vitamins A and C and-like many greens-provides much

Lacinato Dinosaur Kale

Lacinato is a dark green heirloom kale from Tuscany. Sometimes called "dinosaur kale," Italians call it, "cavolo lacinato", or curly kale. This unique variety has the darkest blue-green color of any kale and is sweet and delicious! It's so hardy it can be harvested under a foot of snow.

Siberian Kale

Siberian has light blue-green leaves with white stems and a ruffled shape. Its superior tenderness makes Siberian one of the best varieties for raw salad use and spring “napini”. Plants are extremely hardy and grow rapidly. Flavor is improved by light frost, but is exceptional anytime

White Russian Kale

This kale is a result of crossing Red Russian with True Siberian. The end product is a taste test winner. Known abroad for being sweet and tender, it was  initally selected for its flattened and dissected leaves with white stems and veins. Its exceptionally tender leaves can be enjoyed all summer and fall. 

Bandit Leeks

This sturdy winter harvest leek originally comes from Holland and has dark blue-green leaves that are distinctive in the winter garden. Bandit leeks are sweet and mild, wonderful in soups on a cold winter's day! You can also chop and fry these sweet leeks like onions all winter long.


Bandit Leeks

This sturdy winter harvest leek originally comes from Holland and has dark blue-green leaves that are distinctive in the winter garden. Bandit leeks are sweet and mild, wonderful in soups on a cold winter's day! You can also chop and fry these sweet leeks like onions all winter long.


Encore Mix

A stunning mix of different colors, shapes and textures. Varieties include Dark Red Lollo Rossa, Firecracker, Red Saladbowl, Tango, Parris Island, Deer Tongue,and Rouge D'Hiver.

Jericho Lettuce

A summer romaine that produces a head with a creamy texture and sweet flavor all season long.It has lime-green leaves that form large, slightly loose, uniform heads. It is a hands-down winner of Highmowing's taste trials every year.

Lolla Rossa lettuce

This is a red, curly leaf variety with a mild flavor.

Rouge D'Hiver Romaine
An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!
Tin Tin Lettuce

Tin Tin has a distinctive buff green color with a savoyed texture that is crisp and sweet, even after frost and snow due to its superior breeding of the non-bitter gene. Hearts are tender, solid and larger than average lettuces.

Lima Bean

Beautiful white beans with macaroon spots and swirls. Rich with flavor and dates back to the 1840's.

Mesclun Mix

Elegance Greens Mix includes various shades of red accented with green and blue. A pleasing blend of flavors and textures makes this a real hit. It includes international ingredients such as Red Choi, Garnet Giant, Ruby Streaks, Spigariello Liscia, and Waido.

Mesculun Mix

A blend of lettuce and mustard greens. The diversity of this mix will give you a medley of flavor and color.

Ovation Mix

A great combination of both mild and spicy ingredients. Similar to All Greens Mix, only organic seed. This mix includes Red Giant, Early Mizuna, Tatsoi, Red Russian, and Arugula.

Evergreen Hardy Bunching Onion

Evergreen Hardy Bunching Onion

'Red Torpedo Tropea'


256 Nabechan

Better flavor than other bunching onions.

Cortalnd Hybrid

Thick copper skin, fine necks, and round shape.

Pepper: Bell or Sweet

The extra-early, highly productive standard.

Bell Pepper

We have green, red and yellow peppers available. And sometimes an artistic motley of color depending on when they're harvested.

California Wonder

Green to Red with a thickly walled flesh.

Italian Sweet

Delicious long Italian sweet pepper that turns red and sweet to make an excellent cooking pepper.

Pepper: Hot
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
Yukon Gold

Wondeful waxy flesh - good for potato salads, homemade chips and french fries!

Cherry Belle Radish

An 1949 All-American Winner selection, Cherry Belle produces bright scarlet red fruits that are round or globe shaped. The flesh inside is white, and the taste is crisp and mild.

Easter Egg

Make beautiful bunches with this mix of red, purple, and white round radishes. Maturing over an extended period of time, they stay crisp and mild even when large. Great fun for children and adults alike.

French Breakfast
A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.

Deep crimson stalks and leaf veins contrast sharply with dark green, heavily crumpled leaves. First introduced to U.S. Gardeners in 1857.

Available in 2011

Black Beauty Zuchinni

The standard summer squash. Compact spiny everbearing bush with dark greenishblack skinned fruits. Long, cylindrical fruits are best eaten when 6-8" long. Excellent variety for freezing. AAS in 1957.

Sugar Snap Peas
Sugar Snap

Sugar Snap has become a household name in the U.S. since its 1979 introduction. The vines are tall, growing about 6' or more, and need support. Pods are about 3" long, 1/2" across, and bear over a long picking period. Both peas and pods are sweet.

Summer Squash
Costata Romanesco Zucchini

This heirloom zucchini is considered the standard for zucchini flavor. A long time favorite that wins taste test after taste test, it has a sweet, nutty flavor with exceptional texture. Delicious raw or cooked, Costata Romanesca is a great choice for steaming, sautéing, and grilling. You can even eat the lovely blossoms as a stuffed dish or breaded and cooked. Even better, fry whole with blossom attached and enjoy a stunning dish at your next meal!

Yellow Crookneck

A light, lemon-yellow variety with tender skin and creamy white flesh.

Sunchokes/Jerusalem Artichokes
Sunchokes, or Jerusalem artichokes, are tubers in the sunflower family. They are a sweet flavored, potato-like vegetable. Boil or steam them until soft and eat directly from the skin. Serve with melted butter. Also eat raw thinly sliced with salami or anchovies. Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent steamed, roasted, sautéed or dipped in batter and fried, or puréed to make a delicious soup.
Sweet Potato

Dark red-orange skin with moist, sweet, orange flesh.

Swiss Chard
Bright Lights

Stems of many colors including gold, pink, orange, purple, red, and white ... with bright and pastel variations. Lightly savoyed, green or bronze leaves. The taste is milder than ordinary chard, with each color a bit different.


A dark glossy green, deeply savoyed that is perfect for use in salad mixes or steamed.

Rainbow Mix Swiss Chard

This variety of Swiss Card has a mix of red, pink, white, yellow, orange and striped colors with thin stems and savoyed leaves. Lovely to look at, this gem of a vegetable is a beautiful addition to a salad or a fritata while at the same time, it is one of the heaviest hitters in the vegetables kingdom with it's amazing nutritional qualities. That is precisely why it has made its way on to Dr Oz's "Anti-Cancer Diet". It's bright colors point to its vast phytochemical, plant pigment and nutritional content which encompass significant amounts of antioxidant, Vitamin C and E, carotenes and minerals, particularly iron, calcium, selenium, zinc, potassium, magnesium and manganese. You can prepare the leaves much the same way you would prepare spinach and it's stalks like asparagus, with the added benefit of knowing your doing something lovely for your tastebuds and your health!

Toma Verde Tomatillo

Despite their looks, tomatillos are not green tomatoes. They have a distant relation to the tomato but are actually more closely related to a North American fruit known as cape gooseberries. One taste will confirm the fact. They have a citrusy, tart and tangy flavor all their own that has been a key ingredient in Latin cooking for ages. Tomatillos made their way from Mexico and Guatamala into the American palate in the 1970's when Mexican cooking gained popularity. They are an excellent choice for Latin style sauces as they hold up very well to strong spices and chiles and are rich in potassium, vitamin C, vitamin K and niacin.


Brandywine Tomato

This big and beautiful heirloom is the variety that was first to bring recognition to the heirloom label. This classic is known for its perfect balance of sugars and flavor. It has dark pinkish-red flesh that is smooth and juicy, so make sure to have a napkin handy! Fruits are very large, weighing 1 lb or more.

San Marzano

The ultimate in Roma-type or plum tomatoes for sauces.  These Italian heirloom tomatoes make instant paste and are a requirement for any great sauce recipe!

Striped German

Bicolor red and yellow fruit.

The flat, medium to large, variably ribbed-shoulder tomatoes are shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture. Medium-tall vines. Indeterminate.

Sweetie Cherry Tomato

The name says it all: super-sweet red cherry tomato with high sugar content that just begs to be eaten right off the vine. Sweetie sets masses of 1-1 1/2” round cherries on long clusters that keep coming all summer long. They have a firm texture similar to grape tomatoes. Ideal for eating fresh or canning, in salads or relishes.

Tomato, Cherry
White Cherry

Appealing, pale yellow cherry tomatoes avg. 1 1/8-1 1/4" diam. and have a good, mild taste.

Winter Squash
Acorn - Honey Bear

Honey Bear Unique, small, 1–1 1/4 lb. (500 g), 4" rounded fruits are just the right size halved for single servings. Honey Bear sets a new standard for taste in acorn squash – deliciously starchy and sweet.

Burgess Buttercup

A dark green sweet flavored squash that keeps well.

Delicata Squash

Delicata is an heirloom variety that was popular through the 1920's but fell into obscurity because it's tender skin did not transport over long distances well. It has recently reemerged on the culinary scene, after making its first appearance on the market in 75 years as a novelty squash. It has a creamy inner flesh that has a sweet, nutty flavor that some say shares a similarity to a sweet potato. It can be baked or steamed and eaten with the skin on., if you like!



Waltham Butternut

This Butternut squash variety is 1970 AAS winner bred in Waltham, Massachusetts. It is by far the most widely-grown butternut variety and considered a favorite because of its uniform growth and  its sweet taste. Each squash is about 4-5 lbs  with smooth, tan skin that is easily peeled with a potato peeler. The flesh is finely textured and dark orange. Enjoy it roasted, pureed into soups, or as an addition to your favorite casserole. It is sweet treat on a winter's day as well as a good source for fiber, vitamin C, manganese, magnesium, and potassium. It's an excellent source of vitamin A!


Everybody's favorite summer zucchini

Welcome to week 16 of your CSASeptember 16th, 2020

Hello and welcome to week 16. We just have a few more weeks left of the season! Here is this weeks Newsletter link. Have a great weekend!   Andy and the Sprouting Acres Crew


Due to regulations in place for large gatherings and for the safety of our staff and customers, 2020 pizza nights are going to be available for carry out only starting in May. There is no eating on t

It's time to order for next week's Pizza Night!September 13th, 2020

It's pizza ordering time again. Get your order in for the September 20th pizza night. We have a new seasonal pizza with winter squash, house made ricotta, caramelized onions, fresh sage and house made