25396 337th Avenue, Oacoma, SD 57365 Google Map 605-691-4359

Our Varieties

A sampling of our varieties for this year:
Tigger Melon

The most amazing looking melon we have grown. The fruit are vibrant yellow with brilliant fire-red, zigzag stripes, slymply beautiful. They are also the most fragrant melons we have tried, with a rich, sweet, intoxicating aroma that will fill a room. Small in size, the fruits weigh up to 1 lb. This heirloom came from an Armenian market located in a mountain valley.

Ali Baba Watermelon

Ananas means pineapple in Italian and this netted melon has the aroma of a pineapple. Large fruit with a yellow sweet flesh.

Blacktail Mountain
One of the earliest watermelons we know of, superb for the north, but it also grows well in heat and drought. The flesh is red and deliciously sweet, the fruit have a dark rind and weigh 8-12 lbs. each. This excellent variety was developed by our friend Glenn Drowns, owner of the Sand Hill Preservation Center in Iowa. A favorite of many gardeners across the USA. One of the best we have ever tried!
Cantaloupe- Honey Rock

Rind has a yellow cast when mature and a coarse salmon flesh.


A classic European melon with a sweet orange flesh and thick skin.


Not the most beautiful, but one of the tastiest. Italians call it "bruto ma buono"- ugly but good. Yellowish skin with scales, but great tasting orange flesh.


Beautiful, deep orange flesh; very sweet ann crisp. flavor lives up to its name!

Sugar Baby

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


We have a sweet basil that is perfect for pesto, sauces, or just about anything.  Our large leaves keep well in the refrigerator or in a small vase with water on the counter.


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.




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!



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!

Buttercrunch (Butterhead)

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

Leaf Lettuce

Very curly and frilled, garnet red over pale green.

Moon and Stars Melon

Legendary Heirloom Variety rediscovered in Macon, Missouri. Can grow to over 40 lbs. The dark green rind has bright yellow spots on it! Spots range in size from tiny to several inches across. Leaves are also specked in yellow. It has very sweet, brilliant red flesh.

Guardsmark Chioggia

An heirloom beet grown for distinctly candy-striped roots. Looks like a target when cut open.

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.


Bush Dry Bean
Blue Lake

Dark Green.

Red Acre

A popular home grown variety.

Atomic Red Carrot

 Atomic Red is really red with a hint of purple on the outside of the 4–6" cylindrical roots. Slice it open to rings of color, the red rind giving way to a deep orange interior with a lighter core. Even the stems and tops show red. Roots taste mild and sweet when raw, like a parsnip. Keeps its color when cooked and develops a yummy carroty sweetness with no harshness. But taste is pure bonus.

Danvers 126

Developed in the late nineteenth century in Connecticut, this Heirloom variety has a deep orange color with a traditional carrot flavor and texture. It is higher in fiber content than the Nantes type carrots, with wonderful flavor and a resistance to cracks and splits. Many home cooks consider it a soup carrot, while the produce industry consider it a processing type industry due to its dense roots and ability to keep a good texture after cooking, canning or freezing.

A colorful array of yellow, white and orange carrots. The flavor varies a bit with root color, but all are tender, sweet and flavorful.
Marketmore Organic Slicing Cucumber

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

National Pickling
Dark green fruit are 5-6” with black spines. Great for pickling.
Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Purple Long
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
Rosa Bianca

Our favorite eggplant.  A pretty Italian heirloom, white with lavender streaks

Green Beans
Dragon Tongue Beans

An heirloom variety also known as Dragon's Tongue. It has unique purple streaked pods that are 6-8” long and flat, like a Romano bean. Commonly eaten fresh as a snap bean with superb flavor and crispness – it was a clear winner in High Mowing Seed's 2008 taste tests. Streaks fade when cooked. Can also be shelled when beans fill pods for tender, creamy shell beans, or used as a dry bean.

Red Russian Kale

Red Russian Kale has been around since 1885! No wonder! It is sweet, tender and mild! A favorite because of its excellent flavor and attractive green-red frilly leaves. Tender, sweet leaves are highly nutritious. Tasty steamed, stir-fried or in salads.

Giant Musselburgh

One of the best winter-hardy leeks you can grow. This Scottish heirloom has provided families with hearty soups and stews since the 1830s. An old dependable leek that produces thick white stalks 2-3 inches in diameter. The mild flavor and smooth, tender stalks explain why this variety has been passed from one generation to the next. The largest leek in our trials and one of the last to bolt. (Description from Territorial Seeds.)

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!
Dakota Tears

Though you might cry when you cut one open- their flavor is robust and oniony- you won't be weeping about their impressive production of very hard yellow bulbs.

Walla Walla Onion

This open pollinated yellow onion is the pride of the Northwest and the sweetest of all the long-day varieties. A retired French soldier introduced the seed to Washington State in the late 1800s from Corsica.

Pepper: Bell or Sweet
California Wonder Pepper

Large, blocky, thick-walled stuffing pepper introduced by Burpee’s in 1928. Upright, everbearing habit keeps fruit high on 24-30” plants. Forms glossy, six oz. green fruit that turns red quickly under a range of conditions.


Carmen peppers are an "Italia" variety of sweet peppers.  It is a long, red pepper that is great raw in salads, cooked in many dishes, and roasted.  You can also chop the peppers and freeze for use in the winter. 

Pepper: Hot
Aji Amarillo
The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
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.
Early Jalapeno

2-2 1/2" x 1", sausage-shaped, blunt fruits.  Dark green changing to red.

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.
The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
Dark Red Norland

description and info about uses

Yukon Gold

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

Sugar or Pie Pumpkin

Deep orange, thick, sweet flesh make this the choice for cooking.

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.
French Breakfast Radish

An elongated red-skinned spring radish with a white splash at the root end. It has a crisp texture and a mild to delicately sweet flavor.


Giant Winter Spinach

A fall/winter variety with dark green glossy leaves that are ever so slightly savoyed. A lovely baby leaf variety but also excellent at full winter size.


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!

Dark Green Zucchini

An early vigorous bush zucchini with straight, smooth, 6-8" dark-green mottled fruits. Zucchinis are an excellent source of vitamin C. Dark green zucchini also have some beta carotene and all types provide small quantities of minerals. Skin colours range from almost black, dark green, pale green, pale green with grey, and yellow. The darker the squash, the more the nutrients.

Sweet Corn
Golden Bantam

Introduced by W. Atlee Burpee in 1902 and has an excellent sweet flavor and great tenderness.

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.

Aunt Ruby's German Green
Black Cherry

Sweet, robust, round tomatoes.  Color is almost black but the flavor is dynamic - much like an heirloom tomato.

Black Krim

Black Krim is our favorite Black tomato and we produce it every year.  The tomato traces its roots to the Isle of Krim in the former Soviet Union.  It is an indeterminate beefsteak type tomato that grows very large and requires staking.  The flavor is fantastic.  A great heirloom tomato if you have the space!

10-16 oz. Fruits. This oversized beauty is considered by many to be the finest of all tomatoes. William Woys Weaver has documented its introduction in January 1889 by Johnson & Stokes of Philadelphia. Thin-skinned variety produces better in cooler weather.

Brandywine-This is undoubtedly our favorite August tomato.  You can taste the summer sun in this fruit.    Brandywine is a meaty, juicy, large tomato.  The plants are indeterminate meaning you need space and some heavy duty stakes.  They mature later in the season than some other potato leafed cultivars but they are definitely worth the wait!

Colorful Heirloom Tomatoes

Green Zebra Tomatoes

Beautiful chartreuse with deep lime-green stripes, very attractive. Flesh is bright green and very rich tasting, sweet wth a sharp bite to it. A favorite tomatoe of many high class chefs. This is the tomatoe colored for the Green Bay Packers.


Delicious, rich tomato taste for salads, great salsa, and fresh pasta sauce. Good crack resistance, vine storage, and shelf life.

Yellow Pear
Grown since the late 1800s, "Yellow Pear" is still popular for its tender, mild flavored, pear-shaped fruits. Low in acid, it has a sweet lingering flavor. Delicious in salads or pickled.
Tomato, Cherry
mixed cherry tomatoes

Perhaps our most popular product, the perfect summer snack.  Sungold, SS 100, Brown Berry, and White Cherry provide a sweet mix of colors and flavors

Turnip Purple Top White Globe
Selected strain of this traditional, Southern U.S. variety. Smooth, round roots, avg. 3-4" in diameter, are white below the soil line and bright purple above. Turnips are similar to radishes but are larger. Although both the root and leaves of a turnip can be eaten, the most popular portion to consume is the root.
Winter Squash
Burgess Buttercup Squash

When it comes to flavor, looks can be incredibly deceiving, as is the case for burgess buttercup. Although not the typical beauty prize winner, it is argueably the best tasting and most well liked of all the winter squashes. Our family certainly loves it! We served it for the first time hidden in a vegetable lasagna and found the flavor to be such a pleasing stand out, it would not hide! Rave reviews poured in from around the table! Typically the squash forms into the shape of a turban, and has very sweet, stringless, golden orange flesh encased in a dark green skin, weighing between 3-5 lbs. It is wonderful simply baked on its own with a bit of brown sugar. It will melt in your mouth like candy! Also excellent for winter storage and freezing.


Spaghetti Squash

Fork out the squash pasta! I was mystified for some time as to where the spaghetti was when finally, someone told me it had to be baked or boiled before the fibers separated into long noodles, resembling spaghetti. A fun treat for the family with kid-friendly vegetable appeal. Oblong, medium-sized light yellow fruits have very sweet flesh.

Table Queen

A dark green acorn squash with an excellent flavor.

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!

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