The Garden Center at White Post Farms of Melville is a vibrant destination for plant enthusiasts and home gardeners alike. Featuring an extensive selection of annuals, perennials, vegetables and herbs the center offers everything you need to create a beautiful outdoor oasis. Their friendly and knowledgeable staff are always available to provide expert advice, whether you’re a seasoned gardener or just starting out. In addition to plants, the center also stocks decorative pots, gardening tools, and seasonal items to help you bring your vision to life. With its welcoming atmosphere and quality offerings, the White Post Farms Garden Center is a go-to spot for gardening inspiration on Long Island.
Vegetable Plants
All of our Vegetables are Grown Naturally in Organic Soil
with No Harmful Pesticides or Synthetic Fertilizer.
Quick Links: Tomatoes | Salads & Greens | Vine Crops | Eggplant | Peppers
Nothing is better than planting, growing and picking Vegetables fresh right in your own backyard. The quality and taste of fresh Vegetables is far better than what is offered in your local supermarket. Homegrown food is safer, better for you and just tastes better.
Lettuce, peppers, eggplant and short determinate varieties of tomatoes work well in patio pots and raised bed gardens.
Most Vegetables need full sun to yield the most fruit that’s why it is best to plant them in western and southern facing directions
For the best results water plants thoroughly before planting in the ground
Sunlight Requirements for growing most vegetables:
- Most vegetables require at least 6-8 hours of direct sunlight per day.
- Exceptions: Leafy greens like lettuce and spinach can tolerate more shade and still produce a bountiful harvest with around 4-6 hours of direct sunlight per day.
- Fruiting vegetables (e.g. tomatoes, peppers, eggplant, squash, cucumbers) need 6-8 hours of direct sunlight.
- Leafy greens (e.g. lettuce, spinach, arugula) and root vegetables (e.g. carrots, radishes, beets) can thrive with just 4-6 hours of sunlight daily.
Tomatoes
Tomatoes require full sun, 8 hours or more per day. Grown in 3.5" Pots
Small Fruited Tomatoes
A Variety of Tomatoes Great for Snacking, Salads and Sauces
Red Cherry
An excellent salad tomato, with clusters of 5 on spreading, hardy vines, with dark green foliage and fruit sizes of 1/2 oz each
Rapunzel
Great to snack on! Beautiful vines producing 1 oz tomatoes fresh eating right off the vine, in salads, or vegetable trays. Grows in clusters up to 40
Moby Red Grape
1 oz fruit size grape tomato that grows to a height and spread of 2 to 3 feet. Tastes great in salads or to eat right off the vine. Plants produce mature, red fruit in 69 to 80 days.
San Marzano
The most famous plum tomato to come out of Italy sweet flavor and low acidity great 3 oz size. They are loved for their firm pulp, deep red color, easy to remove skin and low seed count that make great sauce for pastas and pizza
"Husky" Cherry Red
Sold in a patio pot. 1 Oz fruit size with big yields of very rich and flavorful clusters all season long. The plant grows only 36 to 50 inches tall, giving the gardener more fruit in less space. Great for tomato sauce!
Yellow Pear
Small heirloom tomato that produces an abundance of small (1 oz), yellow pear-shaped tomatoes that are sweet and mild in flavor, but work great in sautés.
Medium to Large Fruited Tomatoes
Great Addition to Any Garden, and in the Kitchen for Sauces and Slicing
Champion
One of Champion tomato’s primary uses is for a good thick meaty tomato sandwich. It is an 8-12 oz vining type tomato, meaty and predominantly seed-free. Also are resistant to verticillium wilt, fusarium wilt, nematodes, tobacco mosaic virus, and yellow leaf curl virus
Celebrity
A great all-purpose tomato that can be used fresh or in cooking, canning, juicing, salsa, or for slicing Long fruit-bearing stems holding 20 or more very plump, robust tomatoes up to 8 oz. Grows 3 to 4 feet but continues to produce fruit all season until frost
La Roma
Delicious in sauces and salsa, low seed count and is one of the very best ‘Italian-type’ tomatoes known. Larger tomatoes than average Roma. During the season it will put out big yields of 5-8 oz fruit on large, vigorous plants with excellent disease resistance.
Beefsteak
14-20 oz Tomato. Large and meaty with lots of juice, making them ideal to use as a base for fresh sauces and dips. Their mild flavor makes them the perfect complement to any dish, without being too overpowering.
Supersonic
Perfect for salads, slicing, sandwiches, and canning are these, red, meaty tomatoes. Can get as big as 12 ounces without cracking. Needs little support as they grow.
Early Girl
Early Girl tomatoes are considered ‘slicing’ tomatoes. The sweet flavor makes for a wonderful soup or sauce, though preparations that require minimal cooking are more ideal. popular with home gardeners because of its early ripening fruit 4-6 oz in size
Better Boy
A great 16 oz slicing tomato and the Guinness record holder for the amount of fruit produced from a single plant. Noted for its superior flavor, the fruit grows from an indeterminate plant, typically ripening in 72 days
Patio
Designed for growing on patios, and eaten in salads, are these 4 oz fruits. Dwarf tomatoes are a determinate tomato variety ideal container plant and have become one of the most popular small container tomatoes
Lemon Boy
An eye-catching tomato with wonderful color and flavor from its 7 oz fruit. The deep globe fruit is slightly tangy, but also sweet, mild, meaty, and smooth. Perfect for slicing. Adds visual interest to the garden! Vines grow rather tall, so be sure to stake or cage the plant
Heirloom Tomatoes
The Not So Uniform Tomato with a Great Variety of Uses
Brandywine Tomato
Superb flavor and luscious shade of red-pink. Pair great with ingredients such as fresh corn, watermelon, red onions, and vinaigrette. As a beefsteak type, they are also great for slicing and adding to sandwiches. Grow up to 15 oz on unusually upright, potato-leaved plants.
Mr Stripey Tomato
Heirloom tomato mild, sweet-tasting fruits have a high sugar content and grow between 6-24 oz. With unusually small leaves and a mix of a yellow and red color that can fool some growers into thinking they are picking an unripe tomato
Rutgers Tomato
Rutgers Tomatoes are used whole and cooked in Tomato Stocks, Sauces, Soups, Juices, Salads, and Garnishes. Thick flesh with superior flavor on their 7 oz fruit. Strong determinate vines yield a large initial crop followed by several flushes of fruit.
Mortgage Lifter Tomato
This huge heirloom beefsteak grows up to 2 pounds of low-acid, pink fruits that are a constant taste test winner
Black Krim Tomato
The flavor is intense, with a sweetness that is balanced by notes of acidity, giving it a distinct, slightly salty taste. Great for fresh eating, or for use in juices and cocktail drinks, such as a Bloody Mary. Matures late, but are prolific producers of the large fruit, which weigh an average of 10-16 oz.
Amish Paste Tomato
Acorn-shaped, deep-red, paste-type fruit. The vines produce medium-sized, 8 oz fruit. Thick flesh and few seeds. It performs better when staked.
German Johnson Tomato
Classic sweet/tart flavor, minimal seeds, great for slicing. Skin is resistant to cracking, disease-resistant, and thrives in heat and humidity. Maturity takes about 80 to 90 days turns deep red-pink as it ripens on the vine. Produce its tasty 12-14 oz beefsteak type tomatoes
Salads & Greens
The best veggies to grow are the ones that keep you healthy.
Salads and Greens Require 6-8 hours of Sunlight per day.
Green Kale
Kale has a strong and earthy taste. The leaves are dry, tough, crunchy, and strong tasting. It is a hearty leafy green, yet it is not spicy like arugula. Young kale has softer, thinner leaves with a mild taste
Cauliflower
Cauliflower has a sweet and nutty flavor with bitter undertones. The texture is quite crunchy and the flavor is mild which makes it perfect for many recipes. Although,.it can go bad or become bitter if it’s overcooked.
Buttercrunch Lettuce
As far as leaf lettuce varieties go, buttercrunch lettuce sets the standard for melt-in-your-mouth flavor and texture. Seeds are quick to germinate, plants are slow to bolt, and the taste is sweet, mild, and complex
Brussel Sprouts
Nutty and savory, crunchy and soft, they deserve some serious love. The key is knowing how to cook them. If you’ve only ever eaten them boiled, steamed or microwaved, it’s quite possible you hate Brussels sprouts for their bitter flavor and limp texture
Salad Bowl Mix
A great mix of lettuce varieties works best in making salads.
Red Salad Bowl
Red Salad Bowl is best grown during the cooler portions of the growing season in spring or fall, though it is slow to bolt in warmer conditions. The leaves are commonly used in salads, and can first be harvested as baby greens approximately 25 days after germinating.
Romaine
The outer leaves are dark green with a prominent white central rib, and as the leaves grow smaller in the center, they become paler in color almost fading to white. Romaine lettuce is crisp, succulent, and crunchy with a mild, slightly bitter taste.
Gourmet Blend Lettuce
Gourmet Blend features a tasty and colorful mix of five looseleafs in shades from green to red and textures from oakleaf to tightly ruffled. Fast-growing, tender, colorful and tolerant of hot weather
Russian Red Kale
This variety is easily recognized by its richly colored burgundy stems and purple tinted leaves. They are flat and toothed like an oak leaf with an overall dark green color and deep red veins. Red Russian kale offers a mild nutty flavor that is slightly sweet and earthy with a hearty texture
Celery
Celery is both mild and strong at the same time. It’s watery, but it’s also salty in an unusual way with a lingering bitterness. Celery also has a green sort of taste the same way spinach does
Dill
Dill tastes grassy with a bit of anise-like licorice flavor. Be aware that once the weather turns hot, dill plants flower or “bolt.” This bolting changes the flavor of the leaves, making them less aromatic and more bitter.
Swiss Chard
Swiss chard leaves are tender and have a taste similar to beet greens and spinach. While some may find the leaves slightly bitter, they are less vegetal in flavor than kale. The crunchy stems are slightly sweet and have a similar taste and texture with bok choy stems.
Collards
Collard greens are mild, earthy, and delicious when treated well. They have broad leaves with solid, firm veins running through them. They have a strong, vegetal flavor and a remarkably hearty texture
Broccoli
With thick, crisp stalks topped with rounded green florets, broccoli has a grassy, earthy flavor that’s mildly bitter. And while we most often reach for the florets, the whole plant is edible.
Cauliflower Cheddar
The domed heads measure about 4 to 7 inches wide and are very heavy. For the best orange color, keep the heads untied during growth. Cheddar is just as easy to grow as other Cauliflower, and you’ll be delighted with the dense texture and rich flavor!
Red Cabbage
Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks. Red Cabbage – Similar to green cabbage, but with dark reddish-purple leaves. The flavor is a little deeper and earthier. Pick heads that are tight and heavy for their size, and slice it thinly for any preparation
Arugula
Arugula doesn’t love hot weather and gets quite bitter if grown when it’s steamy outside. Keep the soil evenly moist until seedlings emerge, which will take from 7 to 14 days. When the seedlings are about an inch or two tall, thin them so they are 1 to 3 inches apart.
Stone Cabbage
The outer leaves range from dark to pale green while the inside is pale green or white. When raw, its texture is somewhat rubbery and its flavor kind of peppery but once cooked, the green cabbage softens and takes on a sweeter taste
Vine Crops
Zucchini, Cucumbers for Your Summer Vegetable Garden
Vine Crops require 6-8 hours of sunlight per day.
Pickles
Bush type plant, medium green fruit, great for pickling.
Cucumber
Vining crop with a variety of amazing health benefits while also being great in salads, dips and vegetable spreads
Zucchini
Maybe the most versatile vegetable, its uses are limitless from Zoodles to Parmesan and baking uses
Eggplant
Sometimes Finding Good Eggplants is hard,
but look no further than Your Yard
Eggplants require full sun, 8 hours or more per day.
Dusky Eggplant
Dusky Eggplants produces high yields of 5 to 6″ long dark purple oval eggplants. Excellent for Parmesan Eggplant or grilling. Perfect for container gardening and ideal for gardeners with shorter growing seasons.
Millionare Eggplant
Millionaire Hybrid Eggplant. One of the most popular oriental varieties on the market. Long, slender fruits, growing up to 12″ long, have smooth, tender, brilliant black skin and nearly seedless flesh. The delicious flavor makes it excellent for stir-fries and other popular Asian dishes.
Clara White Eggplant
An Italian hybrid that produces gorgeous brilliantly white fruit offset by a bright green calyx. The oval shaped fruit grows to around 6-7 inches in length by 4-5 inches
Peppers
A Great Variety of Choices from Sweet for Salads to Hot for Cooking
Peppers require full sun, 8 hours or more per day
California Wonder
California Wonder. The standard bell pepper for many decades! The largest open-pollinated, heirloom bell pepper you can grow. A perfect stuffing pepper – blocky, 4 x 3.5 in. thick-walled, tender, and flavorful. Fruits mature in 75 days.
Jalapeño Pepper
The jalapeño is a medium-sized chili pepper. A mature jalapeño chili is 2–4 in long and hangs down with a round, firm, smooth flesh. It can have a range of pungency, with Scoville heat units of 3,500 to 3,600
Cubanelle Pepper
The Cubanelle, also known as “Cuban pepper” and “Italian frying pepper”, is a variety of sweet pepper. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen
Serrano Chili Pepper
Perfect for salsas, sauces, relishes, garnishes, making hot sauce and more. They are usually best when roasted.
Red Bull Pepper
This sweet Italian heirloom is a favorite for frying, Red Bulls Horn pepper seeds are an excellent producer on the Coast. The 18″ plant produces loads of fat, conical 4-5″ peppers curved in the shape of a bull’s horn. They ripen to a deep red late in summer or can be harvested green.
Poblano Pepper
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho. Stuffed fresh and roasted it is popular in chiles.
Habanero Red Pepper
The habanero is a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 1–2 in long
Cayanetta Pepper
Cayennetta is a compact branching cayenne type chili. It has a very neat, attractive habit and produces a large crop of bright red 4 inch tapered fruits underneath the attractive leaf canopy. The fruits are mild in heat reaching around 20,000 Scoville heat units.
Pepperoncini Pepper
A sweet Italian chili pepper. It is also known as the Golden Greek pepper, Sweet Italian pepper, or Tuscan pepper. In the United States they may be called “pepperoncini”; they are quite distinct from Italian peperoncini, which are hot Italian chili peppers
Hungarian Hot Wax
Hungarian Wax Peppers are hotter than you might think. They are comparable in heat to a typical jalapeno pepper. Hungarian Wax Peppers run between 1,000 and 15,000 Scoville Heat Units
Giant Marconi Pepper
Giant Marconi is an improved Italian grilling pepper. About 6 to 8 inches long, the tapered green pepper will mature to red on the 30-inch plant. Giant Marconi tastes excellent raw but is best when grilled. It has a memorable sweet, smoky flavor