Pandemonium Gardens:
A Story of Wild Abundance

Hi! We're Sam and Peter — the two people behind Pandemonium Gardens.

Located in Valparaiso, Indiana, we're growing something we believe in: heirloom tomatoes that sprawl, peppers that ripen to the color hot and tangled, fragrant and unique herbs…a celebration of what happens when you let nature do what it does best.

Pandemonium Gardens began with a simple but radical idea: that the most extraordinary flavors don't come from control — they come from letting the garden lead.

We came to this from different places — Samantha from brand marketing, Peter from the kitchen — but we share the same obsession: growing things worth eating, then turning them into something worth sharing. Every variety is chosen for flavor and character. Every harvest is an experiment. Every season teaches us something new.

We're looking forward to sharing our most unique produce and beautiful flavors with you!

  • Garden with a black metal archway, pink roses on both sides, and a fenced vegetable garden in the background with trees and blue sky.
  • A garden with lush green plants, a walkway, pink flowers, a wooden fence, and trees in the background on a sunny day.
  • A collection of heirloom tomatoes and cherry tomatoes in a white basket
  • Fresh heirloom tomatoes and red chili peppers in a brown paper container on a light-colored surface with shadows.

  • We grow in Valparaiso, Indiana. For summer 2026, you can find us at the Valparaiso Farmers Market on select Saturdays in June, August, and September. Everything we sell is grown here in Northwest Indiana and available locally and in-person only. We are not shipping at this time.

  • Our heroes are heirloom tomatoes, peppers, and herbs, selected for flavor and character rather than shelf life. Depending on the season, you will also find herb and heirloom seedlings, Seasonal Wild Kits, fresh-picked produce, and small-batch jams and preserves including our Concord grape jam. We grow over 265 varieties across ten acres, sourced from specialty seed houses across the country.

  • Wild Kits are our chef-curated, garden-to-table collections built around what the garden does best at a given moment in the season. Summer brings the Heirloom Stack, a tomato-forward kit built for serious cooks. Late summer brings the Pepper Fry. Fall brings the Squash Simmer. Each kit is designed by our R&D chef and pulled from the garden at peak.

  • Grocery store tomatoes are bred for durability in transit. Ours are bred for flavor. We grow varieties like Black from Tula, Berkeley Tie-Dye Pink, and Granny Cantrell German Red that you will not find at a standard retailer because they are too fragile, too unusual, or simply too good to survive a supply chain. They are grown without synthetic inputs, harvested at peak ripeness, and sold within days.

  • We grow using organic methods throughout and source certified organic seed wherever possible. Our soil program is no-dig, built on compost and wood-based hugelkultur beds. We do not use synthetic pesticides or fertilizers.

  • Shiso is a Japanese herb in the mint family, deeply aromatic and unlike anything else in a garden or on a plate. We grow four varieties: Red, Green, Britton, and Asia Ip. It is genuinely rare in the Midwest, not available at standard grocers, and one of the things that sets our farmers market table apart. If you have never cooked with it, we will show you how.

  • Yes. CSA-style boxes are part of our seasonal offerings. Details for the 2026 season are coming soon.

  • We think of ourselves as a micro-garden and a company. Owned and operated by two people with backgrounds in commodity trading, R&D cooking, and creative direction. The garden leads. We follow.

Frequently Asked Questions