Garden Heights | 2011 Incredible Edible Vegetables

Vegetable Chart | Organic Vegetable Tubers, Bulbs, Roots | Other Tubers , Bulbs & Roots | Vegetable Starts | All About Peppers

Vegetable	Variety	Heirloom	Organic	Notes	Pot Size
Arugula	Myway	X	X	Cool season
Asparagus	Jersey King	-	-	2yr roots	8/pkg
Asparagus	Purple Passion	-	-	2yr roots	8/pkg
Beans	Blue Lake Bush	-	-	-	4"
	Ambra Bush	-	-	-	6 pack
	Black Wax Pencil Pod	-	-	-	4"
	Kentucky Wonder Pole Bean	-	-	-	4"
Beets	Red Ace	-	-	-	6 pack
Bok Choi	Gourmet Green Stem	-	-	Cool season	3 pack
Broccoli	Broccoli	-	X	Cool season	3 pack
Broccoli	Packman	-	-	Cool season	4"
Brussel Sprouts	Royal Marvel	-	-	Cool season	6 pack
Cabbage	Green	-	X	Cool season	3 pack
	Green Stonehead	-		Cool season-1969 AAS Winner	6 pack
	Red	-	X	Cool season	3 pack
	Red Ruby Perfection	-		Cool season	6 pack
	Gourmet Chinese	-	X	Cool season	3 pack
Canteloupe	Classic	-	-	Warm season	4"
Cauliflower	Snow Crown	-	-	Cool season	6 pack
	Orange Cheddar	-	X	Cool season	3 pack
	Violet Queen	-	X	Cool season	3 pack
Celery	Giant Pascal	-	-	-	6 pack
Chard	Bright Lights		X	Ornamental too	3 pack
Corn	Bi-color	-	-	Plant in several rows to produce	6 pack
	White	-	-	Plant in several rows to produce	6 pack
	Yellow	-	-	Plant in several rows to produce	6 pack
	Popcorn	-	-	Plant in several rows to produce	4"
Cucumber	Burpless	-	-	Warm season	4"
	Bush Pickle	-	-		4"
	Diva	-	-		4"
	Straight Eight	-	-		4"
	Slicing	-	X		4"
	Pickling	-	X		4"
Eggplant	Black Beauty		X		4"
	Classic				4"
	Fairy Tale				4"
	Ichiban				4"
	Japanese Long		X		4"
	Little Fingers				4"
	White Tango		X		4"
Garlic	Italian Purple				2 heads/pkg
Garlic	Elephant				2 heads/pkg
Horseradish					2 crowns/pkg
Kale	Lacinato		X	Cool season	3 pack
Kohlrabi	Winner			Cool season	6 pack
Lettuce	Green, Bibb Buttercrunch			Cool season	6 pack
	Green, Boston, Esmeralda			Cool season	6 pack
	Green Butterhead		X	Cool season	6 pack
	Green Leaf, Simpson Elite			Cool season	6 pack
	Green Leaf		X	Cool season	6 pack
	Head, Great Lakes			Cool season	6 pack
	Romaine, Parris Island			Cool season	6 pack
	Romaine, Parris Island		X	Cool season	6 pack
	Fire & Ice Mix			Cool season	6 pack
	Red Leaf, Majesty			Cool season	6 pack
	Red Sails		X	Cool season	6 pack
	Red Romaine		X	Cool season	6 pack
	Red Butterhead		X	Cool season	6 pack
Mustard Greens	Fla Broadleaf		X	Cool season	6 pack
Okra	Clemson Spineless		X	Warm season	4"
Onion	Red Weathersfield				60 sets/pkg
	White Ebebezer				60 sets/pkg
	Yellow Rock				60 sets/pkg
Peanut					4"
Peas	Snow		X		6 pack
	Shelling		X		6 pack
	Snap		X		6 pack
Peppers–Sweet	Banana		X	Warm Season	4"
	Better Belle				4"
	Big Bertha				4"
	California Wonder		X		4"
	Chocolate Bell				4"
	Golden Cal Wonder		X		4"
	Purple Beauty		X		4"
	Red Beauty				4"
	Red Knight		X		4"
	Valencia Orange				4"
	Whopper				4"
Peppers–Hot	Cayenne		X	Warm Season	4"
	Hungarian Hot Wax		X		4"
	Jalapeno		X		4"
	Poblano				4"
	Serrano		X		4"
	Super Chili				4"
	Tobasco				4"
Potatoes	Cherry Red				5/ pkg
	Purple Majesty				5/pkg
	Russian Banana				5/pkg
	Russet Norkotah				5/pkg
	Yukon Gold				5/pkg
Pumpkin	Howdin Biggie				4"
Radicchio				-	6 pack
Ruhubarb	Victoria			-	2 crowns/pkg
Spinach	Savoy type		X	Cool season	6 pack
Spinach	Tyee				6 pack
Squash–Summer	Pattypan Sunburst		X	-	4"
	Spaghetti			-	4"
	Yellow Crookneck			-	4"
	Zucchini Revenue		X	-	4"
	Zucchini Aristocrat			-	4"
Squash – Winter	Acorn Table Ace			-	4"
Squash – Winter	Butternut				4"
Tomatilla	Toma Verde				4"
Tomatoes – (Please visit the Tomato Page to read about all of the 2011 Tomatoes)
Watermelon	Crimson Baby	X	Heirloom	Warm season	4"
Watermelon	Crimson Sweet			Warm season	4"

USDA Certified Organic Vegetable Bulbs, Tubers, Roots, etc.

Shallot - Allium oschaninii
'Holland Red '

Shallot - Allium oschaninii
'DutchYellow'

Shallots
Shallots are a culinary onion with a superb mild flavor. They can be eaten raw, boiled, pickled, baked, or fried. Shallots are long keeping and will store for up to 12 months. Plant in a sunny, well-drained position. For a good crop, shallots require a rich, loam soil. Avoid using manure, as too high a nitrogen content will reduce the keeping quality of the shallots.

Onion - Allium
'White Ebenezer'

Onion - Allium
'Yellow Rock'

Onion - Allium
'Red Wethersfield'

Onions
Onions do best in sunny, fertile, deep, well-drained soil. Plant sets 1 to 2 inches deep and about 3 inches apart in rows about 12 to 18 inches apart. Fertilize in midseason and keep watered until bulbs start to mature in mid-August. You can recognize this because foliage will start to brown and wither. From then on, do not provide any water, it may delay the maturing process.

Garlic - Allium Sativum 'Elephant'

Garlic 'Italian Purple'

Garlic
Divide bulbs into cloves and set 1-2 inches deep; plant flat side down. Excellent soil drainage is very important. Garlic grows best in crumbly, loamy soils that are fertile and high in organic matter. Gardeners who can grow onions can grow garlic since the culture is similar. Garlic does well with high amounts of fertilizer.

Each bulb on this garlic has several very large cloves, each of which can grow into another huge bulb. The ultimate roasting garlic!

Italian Purple is the garlic variety that is widely grown around Gilroy, California , the "Garlic Capitol". Early Italian Purple is a heat-tolerant garlic that can be planted in spring for a fall harvest. A fairly mild garlic with a little garlic spiced flavor which intensifies during storage. An excellent storage garlic!

Potato - Solanum tuberosum 'Cherry Red'

Potato - Solanum tuberosum 'Russian Norkotah'

Potato - Solanum tuberosum 'Yukon Gold'

The Cherry Red Potato was just released from years of trials. It has been tested for four years and is a welcomed treasure. Bright red skin, white flesh, excellent for new potatoes and a cluster under each plant consistently. Excellent any way it is prepared. Early Maturing, 65 days.

Russet Norkotah was released in 1987 by Dr. Robert Johansen of North Dakota. Russet Norkotah is an excellent potato for baking, boiling, frying, or any other method of preparation! It is a uniform yielder that stores well. It is a good choice as a single potato crop for gardeners with limited space. Scab resistant. Early Maturing, 65 days.

Yukon Gold is the most popular yellow-skinned variety for baking, and it's easy to see why. It harvests early. The tubers are rounded, blocky, and packed with succulent flesh, with thin skins just perfect for eating. Baked, boiled or fried, the Yukon Gold is a great choice. The potatoes range from 4 to 10 ounces.

Potato - Solanum tuberosum 'Purple Majesty'

Potato - Solanum tuberosum 'Russian Banana'

The purple spud's striking pigment is its nutritional crown and glory, antioxidant anthocyanin, which is responsible for the purple and blue colors of fruits and vegetables. This flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits such as boosting the immune system and protecting against age-related memory loss. Research by the USDA Agricultural Research Service found that potatoes with the darkest colors have more than four times the antioxidant potential of those currently available commercially. One such potato variety, the Purple Majesty, has almost twice the amount of anthocyanins of any other produce.
(Compliments of the Chicago Tribune.)

This organic Russian Banana Fingerling Potato - is the superstar of the fingerlings! It has yellow skinned, finger-sized tubers that set the standard for fingerling flavor. Yellow flesh is fine-grained and suitable for boiling, roasting and baking. Tubers are crescent shaped with tapered ends. First grown by early Russian settlers. This potato stores well. Should mature in 105-135 days.

Notes on growing potatoes:

Soil Preparation - potatoes grow in just average soil. It is suggested that the addition of some compost is beneficial. Avoid using fresh manure or lime in the soil where potatoes are to be grown, as it tends to cause scab on the potatoes. The addition of greensand is also beneficial. Mix the fertilizer into the planting soil, prior to planting. Till or spade the soil to a depth of ten or twelve inches.

Cutting Potatoes - if the seed potatoes are small to medium sized, plant the whole potato. If they are large sized, you can cut them in half, or quarter them. Each section should have two or three 'growth eyes'. After cutting, let the cut surface callus-over before planting them.

Spacing - Potatoes can be grown in many different ways. If you have lots of room the cut pieces can be spaced about a foot apart in rows which are spaced two to three feet apart. Then cover with about an inch of soil. Pull in additional soil as the plants develop. Always be certain the surface tubers are covered with soil. Hilling or mounding is another method of growing potatoes. Three or four pieces of potatoes are planted on a mound of soil, pulling in additional soil as the potatoes develop. You can grow potatoes in the ground, in stacks of straw or mulch, in black plastic bags, in garbage cans or to stacks of tires. Potatoes can be a fun and easy crop to grow.

Other Vegetable Bulbs/Tubers, etc.

Asparagus 'Jersey King'

Asparagus 'Purple Passion'

Growing Asparagus
Asparagus is a long-lived perennial vegetable. It can be productive for 15 or more years if given proper care. Asparagus roots like well drained soil. Waterlogged soils will lead to root rot. It prefers a soil pH of 6.5-7.5., and will not do well if the pH is less than 6.0. Have the soil tested.

Make a trench about 8 inches deep in soil with good drainage and plenty of sun. Add organic matter and a high-phosphorus fertilizer into the bottom of the trench. Asparagus plants are heavy feeders and will stay in the same soil for many years. Space plants about 18 inches apart in the row. Cover the crowns with soil and water moderately to settle the soil and eliminate air pockets. Gradually fill in the trench as the young plants grow.

Jersey King was the highest yielding asparagus for the fifth straight year at North Dakota State University's Asparagus trials. Jersey King asparagus plants adapt widely to most any climate. Jersey King asparagus are cold hardy, and can tolerate some drought. Jersey King asparagus plants are easy to grow in humus composted soil. Jersey King asparagus at harvest time have a medium size diameter. hey are not slender nor overly plumb in size. Jersey King asparagus are best harvested at 7- 8 inches tall, and the heads are tight.

The mild, sweet tasting spear of Purple Passion is setting a new standard in asparagus taste and tenderness! It's mild nutty flavor makes it a delight to eat. The sugar content of the spear is 20% higher than green asparagus. Its spears are larger and more tender than green asparagus. The whole spear can be cooked without wasting the butt. It is so sweet it is often eaten raw. Just like the purple green beans, they turn green when cooked. This amazes and delights children of all ages!

Horseradish -
Armoracia rusticana

Rhubarb - Rheum rhabarbarum
'Victoria'

Horseradish is ideal for your organic herb garden. Set roots 9 to 18 inches apart, with the crown (the top of the root and the start of the top growth) about 4 inches below the soil surface, and water thoroughly. Mankind has been growing horseradish for centuries, Records indicate that the Egyptians cultivated this plant prior to 1500 B.C. It was also used by the Romans as an aphrodisiac.

An edible rhubarb that is pretty enough to use as an ornamental! 'Victoria' sports huge leaves and thick, green stalks that are reddish towards the base. Rhubarb grows best in full sun. When planting, add generous amounts of organic matter to the soil and space plants about 3 ft. apart. If planted too closely, they will be scrawny and more susceptible to disease. Rhubarb requires winter dormancy to survive. Winter mulch is recommended in the north.

2011 Vegetable Starts
( Not all varieties shown)
(Please note all vegetables subject to availability)

Myway Arugula

Ambra Bush Bean

Black Wax Pencil Pod

Arugula is an aromatic, peppery salad green. It can be sautéed or cooked in many other ways. A good source of vitamin A.
Potato Arugula Salad Recipe

Ambra is a very early maturing green bean with superior yields. It is a straight bean with smooth pods. This bean shows consistently good performance. Ambra grows upright.

This bush bean produces good yields of 7" long bright yellow wax beans. The bean pods are yellow and the seeds, black. Beans are crisp, delicious, and stringless. Great fresh in salads or cooked. Excellent freezing and canning variety.

Kentucky Wonder Pole Bean

Red Ace Beets

Gourmet Green Stem Bok Choy

This old-fashioned variety is long on flavor, vigorous, rust resistant and successful in all parts of the country. Enormous yields of straight and smooth 8- to 9-in. pods. A good all-around pick!

Red Ace is the leading hybrid red beet in North America. This outstanding, fast growing, sweet flavoured hybrid has smooth, medium size roots of even red colour. The short, erect tops are bright, shiny green and free from red discolouration. Excellent disease tolerance and uniform early maturity.

Pak Choi or Bok Choy is an Asian member of the cabbage family that has a light, sweet flavour and crisp texture. It is used to enhance everything from soups to stir-fries and can be eaten young in salads or left to mature. It is a good source of iron. It is also high in vitamin A, vitamin C, and calcium.

Packman Broccoli

Orange Cheddar Cauliflower

Violet Queen Cauliflower

Packman produces a large, sage green central head quickly with harvestable side shoots forming soon after the central head is cut. The 9 inch crowns of Packman are extremely uniform. They are tight and very handsome Broccoli ia a good source of vitamin C and vitamin K.
Broccoli with Orange Sauce

This was first discovered in the Bradford Marsh in Canada in 1970, Cheddar was smaller and less tasty than white cauliflower, but the color was alluring. Over the years, it has been crossed with a white variety to create a delicious, high vitamin content cauliflower. The curds contain approximately 25 times more beta carotene than white cauliflower. Excellent flavor and color whether eaten raw or cooked.

Violet Queen produces good yields of beautiful royal purple heads of cauliflower. It is excellent for salads and dips. This variety is an intermediate between a cauliflower and broccoli plant. Easy to grow. Roasted Cauliflower

Green Stonehead Cabbage

Ruby Red Perfection Cabbage

Bright Lights Swiss Chard

Stonehead Cabbage gets its name for its compact blue-green plant and is suitable for close spacing. Firm, round heads are 5" to 6" in diameter, weighing an average of 3-1/2lbs. A great source of vitamin C. What is cole slaw without cabbage?

This heavy yielding variety produces beautiful 4 lb red cabbage. Very flavorful and crisp.

This All-America Selection Winner in 1998 and recipient of the Royal Horticultural Society's Award of Garden Merit. Grown as an “edible ornamental”, it is as attractive as it is delicious!

White Corn

Bicolor Corn

Yellow Corn

Corn is a good source of lutein which is good for healthy vision and a healthy cardiovascular system. Corn also adds folate to our diets. For companion planting, plant with beans, beet, cabbage, parsley, cantaloupe, cucumber, pea, potato, pumpkin, squash.

Diva Burpless Cucumber

Bush Pickles

Straight Eight Cucumbers

Diva was a 2002 All America Selection winner. These 6- to 8-inch-long cukes look as good as they taste. They are spineless and forest-green, plump, well-shaped, with a crunchy texture and sweet flavor. This heavy-yielding cucumber resists just about every pest and disease! The vining plant reaches 5 to 6 feet tall and 1 to 2 feet wide, with very prolific fruit over a good season. They are premium cukes for eating fresh!

Unbelievably compact vines get only 2' long. White-spined fruits have classic pickle look, deep green with paler stripes. Up to 4-1/2" long, 1-1/2" across at maturity, but use them at any size. Very productive. Tolerant to powdery mildew and cucumber mosaic.

A popular garden favorite, known for it's abundant fruit bearing dark green 8" long straight fruits that are excellent for slicing with a mild flavor, also good for pickling. A multiple disease resistant cucumber.
Cucumber Salad with Mint and Feta

Black Beauty Eggplant – Introduced in 1902 as a dependable producer for decades. Fruits are dark purple, high-quality, and of fine flavor. Produces about up to 15 fruits per plant. are 6-1/2" long by 5" diameter and may weigh up to 3 lbs., but best harvested when smaller. Excellent flavor.

Japanese Long – This is a popular Japanese eggplant variety growing up to 14" long. The fruit is slender with purplish-black color and a purple calyx. Early and productive variety. Stir-fry, grill or use in tempura.

White Tango Eggplant – This is a high yielding white eggplant. It is a strong plant that bears beautiful, 7" x 2", cylindrical white fruit. Outstanding variety. The White Tango is excellent for grilling and pickling. Artichoke and Eggplant Salad

Little Finger Eggplant

Ichiban Japanese Eggplant

Lacinto Kale

Little Fingers are tender and slender growing 4-6 inch fruit with a glossy black skin and green calyx. Be sure to harvest when fruit is young and cook quickly for delciate flavor. An excellent baby eggplant!

Ichiban Japanese Eggplant is a variety that is an extremely heavy producer of slim, 10-inch long, purplish-black fruit. It is well suited for containers. It is sweet and succulent. Great for grilling and roasting. The skin is thin and the flavor is sweet and mild.

Lacinato Kale has strap like blue-green leaves that are heavily savoyed 3" wide x 10" long. Use it to add flavor to soups, stews, pastas and grain dishes. If you plant it in the spring, you can harvest the first shoots as tender young salad greens. Kale is rich in nutrients such as Vitamin A, C, K, calcium, folic acid, and powerful anti-oxidants. Roasted Kale with Sea Salt
Spinach with Sesame & Garlic

Kohlrabi

Red Sails Leaf Lettuce

Great Lakes Head Lettuce

A little sputnik-shaped vegetable. Kohlrabi is related to cabbage and cauliflower but is a root vegetable. Eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine. Scalloped Kohlrabi
Roasted Kohlrabi

A 1985 All-American Selections winner. A truly superior loose leaf lettuce. It is long standing with red and light green rumpled leaves. A truly attractive as well a nutritious addition to any salad.

1944 All-America Selections winner Plant produces large crisp heads of lettuce. Excellent flavor and perfect for salads and sandwiches.

Esmerelda

Romaine

Florida Broadleaf Mustard

Esmeralda is an improved butterhead lettuce, manifesting a larger frame and broader disease resistance. The larger frames means more lettuce with each plant. Crisp, light green, firm 1 pound heads are resistant to tip burning, downy mildew and lettuce mosaic virus. Excellent in salads and garnishes.

Romaine or cos lettuce is a variety of lettuce which grows in a long head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat. The American Institute for Cancer Research includes Romaine Lettuce in its list of foods that fight Cancer.

Recommended by the University of Illinois Extension, mustard is a quick-to-mature, easy-to-grow, cool-season vegetable for greens or salads. Mustard greens are high in vitamins A and C. Floriday is slow to bolt. This is an early fast growing variety.

Clemson Spineless Okra

Peanuts

Okra is easy to grow and has so many uses. It is commonly known as the thickening agent in gumbo, but it can also be baked, broiled, fried, roasted, steamed, canned, or pickled. The crunchy and tasty pods are high in Vitamin A. Plants are 4’-5’ tall. Related to the hollyhock, the beautiful flowers alone make it worth growing in your garden! Baked Okra with Lemon

Peanuts grow best in loose, well-drained soils. Avoid clay type soils. Plant peanuts after the danger of frost is past. Peanuts require a soil temperature of 65 F for germination. Sow peanut seeds 1 to 1 1/2 inches deep and 6 to 8 inches apart. The flowering and fruiting of peanuts are unique. Plants flower above ground, but the pods develop below ground. Peanut plants begin to bloom about 30 to 40 days after emergence. The flowers are small, bright yellow, and pea-like in appearance. After pollination and fertilization occurs, the stalk (peg) below the fertilized ovary elongates and curves downward. It takes about 10 days for the peg to penetrate into the soil. A week after soil penetration, the peg tip enlarges and pod and seed development begin. The fruit mature in 9 to 10 weeks with favorable temperatures and moisture conditions. Since the peanut plant flowers over several weeks, all the pods do not mature at the same time.

Sugar Snap Peas

Snow Peas

Shelling or English Peas

Snap peas are eaten whole, and both the crunchy pod and the peas inside taste sweet. Snap peas yield more food per square foot than the other types.

Snow peas produce tender, flat pods that are eaten whole. Snow peas also produce the most tender vine tips for adding to salads or stir-fries.

Shell peas are often called English peas, because many fine varieties were developed in Great Britain in the 18th century. Sweet green peas are shelled from tough, inedible pods.

Sweet Peppers

Banana

Better Belle

Big Bertha

Sweet banana peppers are popular garden-variety peppers. The banana pepper is a very productive plant producing sweet, long, tapered, yellow and banana-shaped, hence the name. Sweet Banana peppers may be fried or sautéed, used raw on relish platters, in salads, sandwiches or stuffed.

Better Belle is an early great-tasting variety with very blocky and thick-walled four-lobed peppers. Better Belle pepper plants maintain large fruit size and good production all season. Better Belles are also Tobacco Mosaic tolerant. This 1-1/2' to 2' tall bushy plant requires little care. Pinch off early flowers to encourage plant growth.

A huge 7" x 4" green pepper with thick walled, glossy fruit. This is an abundant grower. The fruit is tender and great for stuffing and roasting. Adds color and flavor to salads and cooked dishes. Great for garden beds and large containers.

California Wonder Bell Pepper

Chocolate Bell

Golden Cal. Wonder

n excellent stuffing pepper that is a sweet, flavorful, and a heavy producer of large bell peppers. This pepper can be grown easily in containers, making it ideal for the gardener with little space who still wants an abundance of magnificent bell peppers.

Prolific yields of uniform, medium-large fruits of rich, mahogany color. This unusual fruit is ideal for use in the home vegetable garden or large containers. Perfect for use in salads, sandwiches, snacks or cooked in a stir fry.

The plants are upright, strong, and produce fruits that are mostly four-lobed, blocky, and 4 by 4½ inches with thick flesh that is mild and sweet. Peppers are a bright gold, changing to orange-red when mature.

Purple Beauty

Valencia Orange

Red Knight

A compact plant with very meaty, thick-fleshed, sweet, purple peppers. It is unlike most peppers which start out green, this one starts out purple and provides color early on.

This pepper is a blazing orange color. The plant produces 4-1/2 inch fruits that maintain firmness even when ripe. Vigorous, heavy bearing, plants are ideal for use in the home vegetable garden or large containers. Perfect for use in salads, sandwiches, snacks or cooked in a stir fry.

This variety has good disease resistance. Large blocky peppers are about 4 1/2" square. Starting out green, the sweet peppers mature early in the season to red. This is a very sweet early pepper.
Red Bell Pepper and White Bean Soup with Arugula

Hot Peppers
(for more information on hot peppers, see the article below)

Cayenne Peppers

Hot Hungarian Wax Pepper

Jalapeño Pepper

Cayenne peppers are red chili peppers known for their hot, potent flavor. They are used frequently in cooking spicy foods. Dried, they are a major ingredient in chili powder. Cayenne peppers grow well in a variety of well-drained soils, doing best in heavier soils. They are a warm season vegetable and have a relatively long growing season.

is a hot version of the sweet banana pepper. 'Hungarian Wax' has about the same heat as a 'Jalapeño'. These medium-hot peppers are especially good for pickling. Canary yellow, then bright red at full maturity. They are 6 to 8 inches long and 2 inches across. Plants are 20 to 24 inches tall.
Scoville Heat Index: 1000

Jalepeño peppers varies from mild to hot depending on how they are grown and prepared. The heat is concentrated in the seeds and the veins, so if you want it on the milder side, remove the seeds.

Super Chili Pepper

Poblano Pepper

Serrano Chile Pepper

This 1988 All-America Selections Winner produces high yields of 1 ½" long by ½" wide hot peppers. Peppers grow upright in clusters, are very hot, and turn from light green to red when mature. Plant has green stems, green leaves, and white flowers. Plant produces 3 times as many peppers than regular chile peppers. Excellent in Asian dishes.

The Poblano is a bushy, pendant-type plants with dark green leaves and will grow to 3 feet and bear fruit until frost. The peppers are medium-sized, 4" long, and dark green with a mild to medium heat level. These peppers are superb roasted and peeled, then preserved by canning or freezing.

The Serrano chile peppers have thin walls. They don't need to be steamed or peeled before using, making it the easiest chile pepper to use for salsas. the serrano chile is green in color at first, and ripens to red, brown, orange, or yellow. The serrano is said to be about 5 times hotter than the jalapeño.Most serranos rate between 10,000 and 20,000 Scoville units.

Radicchio

Savoy Spinach

Tyee Spinach

Popular as a colourful vegetable addition and a mainstay of prepared leafy salads. Crop useful over a long period and can be used as loose leaves or complete heads. Early round 4-5" diameter heads with brilliant red inner leaves, white midribs and green outer leaves. Resistant to bolting and tipburn. Cut into a mix of leafy greens or lightly saute to reduce bitter flavor.

Savoy spinach, it’s distinguishable by its crinkly, curly (or savoyed) leaves. Its dark green color and springy, crisp texture make it an exceptionally tasty choice for fresh salads or to top off your favorite sandwiches. Plus, you can’t beat it for cooking. Its hearty leaves hold up well in most recipes that call for spinach—from soups and dips to lasagnas and quiches.

A semi-savoy Hybrid Spinach with distinctive dark green leaves. A long standing type which resists bolting under high temperatures. Superior to other hybrids due to its high tolerance to Races 1 and 3 of Downy Mildew and resistance to other common spinach diseases. These important features along with Tyee's upright plant growth make it ideal for the home garden.

Summer Squash

Spaghetti Squash with Vegetables and Mozarella

Summer Squash Salad

Cold Tomato Soup with Summer Vegetables

Sunburst Patty Pan– Sunburst is a beautiful butter yellow scallop-type squash. Each squash is accented with a small dark green ring. Mild, white flesh remains tender and firm. Best used when around 3 inches across.

Vegetable Spaghetti Squash – Fruits average 9" long, and turn from buff to pale yellow when mature. Keeps well. Flesh is pale yellow and breaks up into spaghetti-like strands. Boil fruit for 20 to 30 minutes and remove flesh with a fork. Flesh is tasty and may be used like spaghetti, topped with your favorite sauce.

Yellow Crookneck

Aristocrat Zucchini

Revenue Zucchini

Crookneck squash is a variety of summer squash with bumpy, yellow skin and sweet flesh. The taste is closer to winter squashes than to summer squashes. The squash taste best when harvested at around 6 inches.

This1973 All-America Selections Winner. Plant produces good yields of 8" long dark green zucchini squash. One of the best zucchini squash varieties on the market. It is very smooth and slender.

Revenue Zucchini has medium light-green skin, and a slight bend to it. This is a fast growing bush type

Winter Squash & Pumpkin

Acorn ‘Table Ace’

Butternut

Pumpkin Howden Biggie

– This semi-bush plant produces good yields of real black-green Acorn type squash. The squash has delicious bright orange flesh. The finest, tastiest acorn you'll ever grow! Stores well all winter.

Butternut is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. Butternut squash is a vegetable that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins.

– Howden Biggie combines large size, true attractive pumpkin shape and beautiful dark orange color. Pumpkin weight ranges from 35-60 pounds with thick walls and strong handles. Very good yields and fewer flat-sided pumpkins. America's best selling, heavy yielding pumpkin. Grown by many for the Halloween trade due to its deep orange color and uniform, deep round shape.

Butternut Squash Apple Cranberry Bake
Roasted Butternut Squash Soup

Toma Verde Tomatillo

Crimson Sweet Watermelon

Sugar Baby Watermelon

The 'Toma Verde' is a large-fruited variety that has been adapted to grow successfully in a wide variety of climates. Related to tomatoes, tomatillos prefer similar growing conditions, but they will handle a lot more heat and drought. The 3'-6' tall, indeterminate plants grow quickly and produce well. Fruits grow inside a paper shell and keep producing until the first fall frost.

Excellent quality, crisp, deep red flesh is sweet and juicy. Bright green rind with alternating light and dark green stripes. Melons average 12” x 10”, around 25 pounds. Eight foot vines produce 3-6 fruits. Resistant to wilt and anthracnose. All American Select 1964 Winner. Resistant to fusarium wilt and anthracnose.

Sweet tasting "Ice Box" watermelon. Fine-textured, medium-red flesh. The round, 12 lb., dark green skinned melons grow 8 in. across. A delicious, fast maturing watermelon.

All about hot peppers...

Scoville Test For Capsaicin--A Thermal Richter Scale
(Margen, S. et. al (1992).The wellness encyclopedia of food and nutrition: How to buy, store, and prepare every variety of fresh food.)

"All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat. The primary capsaicinoid, capsaicin, is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.

"Capsaicinoids are found primarily in the pepper's placenta--the white "ribs" that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot. In the rest of the vegetable, capsaicinoids are unevenly distributed throughout the flesh, so it is likely that one part of the same pepper may be hotter ot milder than another. You can reduce the amount of heat in a chili pepper by removing the ribs and seeds, but you must wear gloves while doing so.

"Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch. One part per million is equivalent to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros— the hottest peppers—register a blistering 200,000 to 300,000.Pure capsaicin has a Scoville heat unit score of 16 million."

Peppers and Health
(Margen, S. et. al (1992).The wellness encyclopedia of food and nutrition: How to buy, store, and prepare every variety of fresh food.)

"Are hot peppers bad for you? Proably not, according to recent studies. A common concern is that hot peppers or other spicy foods cause ulcers, but there's no evidence that they do. Studies of areas where hot peppers are used extensively in cooking, such as Brazil and Thailand, have found no higher incidence of stomach ulcers among their populations. And in a study conducted at a Veterans Administration hospital, researchers ground up about an ounce of jalapeno pepper and injected it directly into the stomachs of volunteers. Follow-up observation showed no damage to their stomach linings. Nor do hot peppers aggravate or cause hemorrhoids, as has often been claimed, since capsaicinoids...are broken down before they reach the lower intenstine.

"Actually, evidence has shown that peppers may have some beneficial properties. Capsaicin--the predominant capsaicinoid--has been found to work as an anticoagulant, thus possibly helping prevent heart attacks or strokes caused by blood clot. Small amounts of capsaicin can produce numbing of the skin and have a slight anti-inflammatory effect. In some countries, peppers are used in salves.

"Moreover, peppers are high in vitamin C, which, in turn, may be effective in protecting against cancer. Vitamin C is an antioxidant, a chemical substance capable of removing the threat from free radicals, which can cause cells to mutate."

"By weight, green bell peppers have twice as much vitamin C as citrus fruit; red peppers have three times as much. Hot peppers contain even more vitamin C, 357 percent more than an orange. And red peppers are quite a good source of beta carotene."

Remedies For the Pepper's Bite
(Berkley, R. (1992). Peppers: A Cookbook. New York)

"There are several remedies for the effects of eating a pepper that is too hot for you, something that is usually discovered when it is too late. (Eventually, you can build up tolerance to the heat of peppers, and will be able to eat hotter and hotter chilis without having to resort to these cures.) Many people recommend drinking tomato juice or eating a fresh lemon or lime, the theory being that the acid counteracts the alkalinity of the capsaicin. Some people won't begin eating hot peppers without a pitcher of cold water handy, though this is not the best idea. The capsaicin, which is an oil, does not mix with the water but is instead distributed to more parts of the mouth. More useful solutions include drinking milk (rinsing the mouth with it as you sip) or eating rice or bread, which absorb the capsaicin. My own favorite retaliation against attack by hot chili pepper is to simply eat another. And if that doesn't work, eat another one."

Vegetable Chart | Organic Vegetable Tubers, Bulbs, Roots | Other Tubers , Bulbs & Roots | Vegetable Starts | All About Peppers

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