TOPLOGO
All varieties are listed alphabetically by type, to jump to a perticular vegeatble click the Headings below
Asparagus | Bean | Broccoli | Brusel Sprouts | Cantaloupe | Collards | Corn | Cucumber | Eggplant | Kale | Kohlrabi
Leek | Lettuce | Melon | Okra | Pea | Peanut | Peppers | Pumpkins | Raddichio | Rhubarb
Salsarific | Squash | Strawberries | Tomatillo | Tomatoes | Watermelon
   

 

ARTICHOKE
GREEN GLOBE
A tasty perennial vegetable with large edible globe shaped flower buds that are deep green with a light purple tinge. Harvest flower buds when they are about the size of a fist and before they begin to open. Include 1.5 inches of stem with the bud when harvesting.  Boil or steam the chokes and peel off the meaty petals to dip in butter or Hollandaise sauce, then remove the "choke" and reveal a tender core that's absolutely delicious.  If not harvested, 6-inch bluish-purple, thistle-like flower heads follow - excellent in dried arrangement.  Green Globe has been proven to be the hardiest and it remains productive for at least 5 years.  A harvest of 3-4 heads can be expected throughout the summer. In fall, cut plants a few inches above the ground and mulch over. 
Chef Jeff’s Tip: Store artichokes in a paper bag in the refrigerator to increase humidity and avoid drying them out.
   
ASPARAGUS
ASPARAGUS  
Asparagus officinalis
Asparagus is the earliest vegetable harvested fresh from the garden each spring.  A productive bed of asparagus can last 15 years or longer so choose your location carefully before planting.  Asparagus likes sun and loose well drained soil that is rich in organic material. Enrich the soil with rotted leaves, compost or manure. Plant asparagus in rows 4 to 6 feet apart.  Plant 12 inches deep and 12-14 inches apart.  Water weekly if it doesn't rain and cut no asparagus shoots the first year allow the foliage to grow, yellow and die on its own.  The second year cut sparingly only those stalks as big as your finger.
   
BEAN
BUSH BEAN
BUSH BLUE LAKE
These 16 inch semi-erect plants bear a uniformly maturing crop all season long.  Blue Lake produces plump, round, tender  dark green beans that are about 6 inches long.  The meaty stringless pods are a good source of vitamins A and C, iron and calcium.  Equally great flavor whether used fresh or frozen, I enjoy these beans all year.  For best flavor pick early in the morning after the leaves are dry.  Pick beans continuously during the season to prolong their production.
Chef Jeff’s Tip:  Plant beans away from basil, fennel, garlic and onions.  Beans are compatible next to beets, carrots, chard, corn, cucumber, eggplant, peas, radishes and strawberries in the garden.
   
POLE
The pods of the pole bean look quite similar to the appearance and flavor of bush beans, but the pole bean requires trellising because of its aggressive vine plant habit.  Many gardeners prefer pole beans for their distinctive flavor. Because they use vertical space, they free up the horizontal rows in the vegetable garden for other varieties while bearing abundant harvests.  Grow bean plants in full sun and in rich, well draining soil. Harvest when the bean reaches full size, but before the pod gets too fat, over ripe pods are tough.  Enjoy a bountiful and extended harvest by picking daily.
Chef Jeff’s Tip: To make harvesting easier  I grow pole beans on the fence around my garden.  I can pick beans without having to go into the garden and it saves some space.
   
BROCCOLI
BROCCOLI
Produces 8-inch heads on vigorous plants, plus plenty of smaller heads from robust side shoots, to give big yields.  The domed heads extend above the foliage on the plant making it the easiest ever to harvest!  It has the ability to withstand heat and can be planted early or mid season.  I like to add fresh broccoli to my summer pasta salads for color and crunch.
   
BROCCOLI RAAB
Broccoli Raab BROCCOLI RAAB
This vegetable has broccoli-like florets on long, thin stems, but is actually related to the turnip.  It is grown for its tasty, mustard-like leaves and flower stalks, rather than the florets, which stay small.  The strong, peppery bite is often used in Italian and Chinese cooking.  It is a source of vitamins A, C, potassium, and calcium.  Use the leaves, stems, and flower heads cooked, sautéed, steamed, or in stir fries.  Harvest the leaves when they are 4 to 8” high.  I like to blanch the stalks and sauté them in garlic and butter for 3 to 5 minutes until tender.  Then I toss them with parsley, salt, and pepper, and finish with a lemon rind garnish.
   
BRUSSEL SPROUTS
BRUSSEL SPROUT JADE
(AAS)  All American Selection. This high yielding variety of  Brussels sprouts has round walnut sized sprouts from ¾ to 2 inches across. High in calcium and iron and a good source of vitamins A  and C this cool season vegetable is hardy to frost and light freezes.  For the best sprout growth remove the leaf below a node when it begins to bulge.  Harvest from the bottom up when the sprouts are firm and about 1 inch across.  Use a sharp knife to cut off the sprouts and lower leaves.  Leave enough trunk for new sprouts to grow.  Some people say not to harvest until there have been at least two frosts because frost improves the flavor.   I like to harvest my Brussels sprouts all at once. I pinch the top off the stalk 4-8 weeks before I intend to harvest and then harvest the entire stalk and pick off the individual sprouts.
Chef Jeff’s Tip:  Brussel sprouts are compatible next to artichokes, beet, peas, potatoes and spinach.  Plant Brussels sprouts away from kohlrabi, pole beans and strawberries in the garden.
   
CANTALOUPE
1776 1776
1776 is a very sweet and heavily netted melon.  Along with its great taste it provides significant amounts of Vitamins A and C, is a good source of potassium, and contains small amounts of many other minerals. Cut into halves, quarters, wedges, cubes, or the flesh scooped out with a melon baller, this cantaloupe is a great summer snack.  It is a good performer, producing melons that average 5 pounds.
Chef Jeff’s Tip: Remove weeds as they grow, and hoe lightly to avoid disturbing the shallow root system of the plant.

   
Cantaloupe sugar melon classic CANTALOUPE SUGAR MELON CLASSIC
A sweet tasting melon ideal for the home vegetable garden.  Plant in mounds in groups of 3 plants, allowing 1 foot between each plant.  Allow 4-6 feet between each mound.  Perfect for use in fruit salad or eaten on its own.


   
  CARROT
CARROT-RAINBOW CARROT RAINBOW MIX
Grow a rainbow of color. This colorful mix of red, purple, white, yellow and orange carrots are fun to harvest since each carrot is a different color.  Each color has its own unique feature.  Purple has orange flesh, white is mild flavored, red has crisp texture yellow is the same color inside and out.
   
  CHARD
swisschard

SWISS CHARD BRIGHT LIGHTS
(AAS)  All American Selection. Brilliantly colored stalks and leaves make this an interesting accent plant in the vegetable garden or mix with annuals or perennials to create a new look in your plantings.  Colors include pink, cream, yellow, red and whiter.  Can be used as a garnish or for flavoring cooked dishes. Chard is the most tender and best for eating when picked young.

   
COLLARDS
GEORGIA
Old standard, pre 1880, open blue-green, slightly crumpled, juicy leaves. Heat and poor soil tolerant. Great steamed or blanched in boiling water for 3-40 minutes. Ideal vegetable to compliment many cooked dishes. For best results feed with a liquid or slow release fertilizer. 60-80 days averaged to maturity
   
CORN
SUPER SWEET
Super Sweet is a real sweet treat.  The seed kernels are smaller, lighter in weight and have a shrunken appearance and the texture is crispy rather than creamy.  The shrunken kernels greatly increase the sweetness and slows the conversion of starch.  Because of  the slower conversion of sugars to starch after harvest it can be stored 7-10 days.  Adequate soil moisture is critical for plants to form tassels, silks and to develop ears. Ears should be ready to harvest about 3 weeks after silk emergence.
Chef Jeff’s tip for success
:  Plant away from other corn varieties to get super sweet quality
   
CUCUMBER
BOSTON PICKLING
This old and very reliable cucumber has been grown by home gardeners for generations. Boston Pickling Cucumber produces heavy yields of small long pickling type cucumbers.  Productive vines  will continuously produce provided the cucumbers are harvested continually and are not allowed to over-mature and become yellow. These little blocky, green cucumbers with black spines are just the right size for use as pickles and should be harvested when the cucumbers are 2 to 6 inches long.   Perfect for making pickles, but also good in salads. 
   
BURPLESS
A long, tapered, juicy cucumber.  A very productive variety that sets fruit sooner than other slicing cucumbers.  Ideal for the home vegetable garden. Eaten raw this cucumber is perfect for salads, sandwiches and dips.  Fertilize with liquid or slow release plant food for best results.
   
CUCUMBER BUSH CHAMPION CUCUMBER BUSH CHAMPION
I like this compact bush plant because it produces an abundance of bright green straight and slender 11" fruits. It's a slicing cucumber with excellent flavor. Bushy plants 2-3 feet wide make it s great choice for a limited space garden or for container growing.
   
CUCUMBER BUSH PICKLE BUSH PICKLE
Bush Pickle is great if you want to make pickles but have limited space. Instead of a sprawling vine, these cucumbers are produced on compact, bushy plants making them especially good for small gardens or containers. The plants measure only 3 feet in diameter at maturity yet they produce a large crop of 4-5 inch pickles. Pick fruit often and for best flavor do not permit them to grow too large. Pick pickles smaller for gherkins. The cool mild flavor of these pickles also make them a good choice for slicing and using in salads.
   
CUCUMBER COOL BREEZE COOL BREEZE
This 4-5 inch seedless cucumber is ideal for pickling or eating fresh. The fruit is dark green and without warts or bumps so it looks much different than regular cucumbers. The plants can be allowed to grow on the ground but I like to save garden space by growing them in a cage or staking the plants which also gives me longer, straighter fruit.
Resistant to Cucumber Mosaic Virus, Scab and Powdery Mildew.
   
cuke2 PATIO SNACKER
Patio Snacker is the perfect cucumber plant for a small garden or container.  Even though it’s a compact plant perfect for a pot with a trellis or cage it’s a terrific producer.  The crunchy, dark green 6-7 inch long cucumbers are full of flavor.  Pick cucumbers often for a continuous harvest.
   
CUCUMBER SWEET SUCCESS SWEET SUCCESS
(AAS)  All American Selection.
Tender, crisp and flavorful, 12-14”, 2 ¼ diameter fruits have dark green smooth skin.  Vigorous plants set fruit without pollination producing cucumbers that are seedless and burpless.  Enjoy fresh cucumbers in salads or slice and serve as an appetizer with dips. Fertilize with liquid or slow release fertilizer.
   
CUCUMBER TALLADEGA TALLADEGA
A good variety for producing early cucumbers Talladega is moderately vigorous and produces high yields of tasty dark green fruits.  The smooth 8 x 2 inch cucumbers with very few spines have crisp, pale interiors for picture perfect slices. 
Disease Resistance: ALS, Sc, WMV (R); A-1: PM TLS (IR).
   
TASTY JADE TASTY JADE
This Japanese cucumber is a fine addition to your garden.  It produces early and slender fruit.  I enjoy the crispy fresh flavor of the glossy thin skinned 11” to 12” long fruit.  It is an excellent bitter free cucumber that I add to salads.  For straighter fruit grow on a trellis or stake the plant.
   
CUCUMBER WHOPPER WHOPPER CUCUMBER
Great big, 8 to 10 inch top quality bush cucumbers are produced on long lasting vines throughout summer. Tender, sweet, crisp and virtually seedless. Perfect for salads and superb on sandwiches! Water well in warm weather. 
   
EGGPLANT
beatrice BEATRICE
Beatrice produces high yields of gorgeous round bright magenta fruits.  Plump, ribbed 3-4 inch by 5 inch fruit have a great mild creamy flavor.  Its firm flesh will lend delicious flavor and delicate texture to all of your eggplant recipes.  Harvest the fruit when it reaches 3-4” as this is when it is at its peak flavor.
   
EGGPLANT CLASSIC CLASSIC
Glossy, deep purple-black fruits with heavy yields of gourmet fruit that are high in flavor.  Vigorous plants produce high-quality harvests.  Perfect baked, steamed, sautéed, roasted, fried or stuffed.  Water well in warm weather.
   
EGGPLANT-EARLYMIDNIGHT

EGGPLANT EARLY MIDNIGHT
Plump, dark skinned and gorgeous best describe this 6 inch nearly seedless eggplant and best of all it matures a week earlier than other varieties.  The creamy white flesh will bring gourmet flavor to your favorite dishes.  The upright 32 inch plant is great for small garden or containers

   
EGGPLANT FAIRYTALE FAIRYTALE
(AAS)  All American Selection. A unique eggplant variety that has pretty waves of lavender fruit with white streaking that grows in clusters of 3 to 5.  This tasty treat produces a full two weeks earlier than the average hybrid eggplant! Fairytale is a dwarf plant that is perfect for home gardens, and also makes an attractive ornamental plant because of its beautiful, bright lavender flowers and soft green foliage.  You will find this plant has abundant yields whether planted in containers on your patio or in the vegetable garden. Harvest in the baby stage, when fruits are 4 inches long by 1 3/4 wider at the shoulder, for a sweet, bitter-free flavor, with fewer seeds.  Wonderful in baked casseroles with other vegetables, in stir fries, roasted, grilled on the barbecue, and in pasta dishes!! Plant in full sun in well-drained soil. 
   

EggplantGalore

GALORE
Other vegetables can’t compare to an eggplant’s purple glossy beauty!  This compact, well-branched variety has been specifically bred for containers.  It can be easily grown right in this very container and simply set on your patio or deck as an attractive, edible centerpiece.  You can also replant it in patio tubs, window boxes, grow-bags, or in limited space gardens with other compact vegetables.  Eggplants Galore produces a healthy crop of spine-free, rich purple egg sized fruits.  When mature the small fruits will weigh in at approximately 2¾ to 3½ ounces.  It is both sun and heat loving.  Harvest eggplants before the seeds mature and when the outside color is uniformly dark and shiny; cut with a sharp knife or pruning shears just above the top of the green cap.  Fruits will continue to ripen after harvest, so I recommend using the immediately for best flavor.  An eggplant is one of the most versatile vegetables: use baked, grilled, steamed or sautéed.  I often use it in my Italian dishes as it combines well with tomatoes, onions, garlic and cheese.  For best results eggplants require steady sunlight and regular watering in warm weather.

   
EGGPLANT JAPANESE MILLIONARE JAPANESE MILLIONARE
I enjoy this eggplant stir-fried with garlic, onion, tomatoes, peppers and sesame oil. One of the most popular varieties of Japanese eggplant hybrids, Millionaire is an extra early, productive, upright grower. The fruit is long, growing to over 8". The brilliant black ­ purple skin of this eggplant is particularly soft, and the interior flesh is nearly seedless.
   
ROSA BIANCA ROSA BIANCA
This Italian heirloom eggplant is almost too pretty to eat!  The round teardrop-shaped fruit has lavender-rose skin with white streaks, and the flesh has incredible taste.  Beautiful, plump 3 to 4 inch by 5 inch, 2 to 4 pound fruit is narrow at the top widening with indentations almost in folds like fabric.  The delicate flavor and meaty texture make this the perfect eggplant for stuffing, making eggplant parmesan, or any recipe that calls for eggplant.
   
KALE
REDBOR

REDBOR
Redbor’s finely curled deep red leaves are sweet and tender. Harvest young leaves from the middle upward when they are about 8-10”. Leaves flavor actually improves after a light frost. The young leaves are good as greens in salads or as a garnish as they mature they are better cooked. Grows best in cool weather and is good as a spring and early fall crop.

   
VATES
Kale is a leafy vegetable that is usually grouped into the ‘Cooking Greens”. Vates is a very flavorful variety of kale, the compact plants have finely curled, bluish-green leaves. The young leaves are good as greens and for garnishing or adding to salads and as they mature are better cooked. Grows best in cool weather and is good as a spring and early fall crop.
 
KOHLRABI
KOHLRABI KOHLRABI
This cool season crop has a water chestnut-like texture with a celery-like nutty flavor.  The bulb flesh is creamy with a two-toned appearance and mild sweet flavor.  It is an excellent source of fiber and vitamin C.  I find Kohlrabi is delicious with all sorts of sauces; my favorite is to prepar it in a dill, sour-cream sauce.  Harvest it small and only about 2-3” in diameter.  The leaves are also edible and can be added to salads or boiled like spinach.
   
LEEK
LEEK LEEK
Leeks are members of the onion family.  The delicate flavor of this vegetable is commonly used in soups and gourmet specialty dishes.  They can be used in place of onions in many recipes.  Leeks grow like a scallion with long, white shafts that have a dark blue/green upright leaves.  Leeks are traditionally blanched to increase the tender light green portion of the edible stem.  To blanch hill dry soil around the stem, as the leek grows hill more soil around the stem.  Some people use collars made from newspaper to protect the stem from the soil (keeps it cleaner)
   
LETTUCE
BUTTERCRUNCH
(AAS)  2009 All American Selection. A great tasting lettuce with a superior sweet flavor. A crisp and tender bibbed lettuce with a crunchy heart. Can be picked leaf by leaf for use in salads, sandwiched or as a garnish.
   
MESCLUN MIX
Serve gourmet salads all summer long using Mesclun Mix Greens. You will have a complete salad from a single bed. Custom blended to give you an interesting combination of texture and color to harvest at the seedling stage for micro greens. Convenience, a range of flavors, good nutrition with few calories, a rainbow of color, from lime green to bronzy red – it’s all in this Chef Jeff’s mix. Pick salad greens all season long.
   
RED SAILS
(AAS)  All American Selection. Red Sails is known for its large open “head” of loose leaves up to a foot across that deepens in color and sweetness even as the weather warms in the spring. It is fast growing, heat tolerant, and slow to bolt. Provide adequate water to help prevent bolting. Red Sails is an attractive as well as nutritious addition to any salad.
   
ROMAINE
A very uniform and attractive, dark green, loose leaf lettuce. Firm and crisp with uniform heads and medium frame. Can be picked by leaf for use in salads, sandwiches or as a garnish.
   
SIMPSON ELITE
Simpson Elite is a great choice for summer-long production. The flavor is delicate with almost no bitterness even in latter stages of harvest. Simpson Elite grows quickly, has crisp texture and attractive medium-light green curled leaves, but with one extra very important quality…bolt resistance. Provide adequate water to help prevent bolting. Excellent for salads and garnishes.
   
MELON
CANTALOUPE1776 1776
1776 is a very sweet and heavily netted melon.  Along with great taste it provides significant amounts of Vitamins A and C, is a good source of potassium and contains small amounts of many other minerals.  Cut into halves, quarters, wedges or cubes or the flesh scooped out with a melon baler, this cantaloupe is a great summer snack.  It is a good performer producing melons that average 5 pounds.
   
MELON AMBROSIA AMBROSIA
The delicious peach colored flesh of Ambrosia is different from any melon I’ve tasted. It looks and tastes similar to a regular cantaloupe but has a more fragrant aroma and distinct flavor. You’ll love the luscious sweet flavor of Ambrosia as much as I do. It’s a nice addition to fruit salad. Plants produce round cantaloupes that weigh 4-5 pounds each.
   
MELON GOLD STAR GOLD STAR
What's better on a summer afternoon than a juicy slice of melon? Going to the garden to pick one of these sweet juicy melons is one of my summer pleasures. Gold Star is known for it's excellent flavor and salmon colored flesh. This 3-4 pound oval melon is a mid season producer and with it's husky vines will continue to give you great fruit over a full season.
   
MELON HONEYDEW MORNING ICE HONEYDEW MORNING ICE
The light green insides of this melon are delicious and sweet. Strong vines produce excellent, early yields with slightly oval, smooth fruits that are 6-8 pounds. Plant in mounds in groups of 3 plants, allowing 1 foot between each plant. Allow 4-6 feet between each mound. Perfect for use in fruit salads or eaten on its own.
   
MELON-SUGAR-CUBE

SUGAR CUBE
This unique, personal size, disease resistant melon is delicious, nutritious and fun to eat.  This 1-2 pound extra sweet, aromatic little melon is full of flavor.  The firm deep orange flesh of Sugar Cube has a small center cavity that is perfect for using as an edible bowl.  Fill it with a generous scoop of ice cream or yogurt for a convenient and tasty dessert.  The coarsely netted exterior turns a tan color as it ripens and the stem slips away when fully mature.  Resistant to Fusarium Wilt races 0-2 and powdery mildew races 1 and 2.

   
 
OKRA
OKRA CAJUN DELIGHT CAJUN DELIGHT
(AAS)  All American Selection. There is nothing like a little Southern home cooking and okra conjures up some fond memories of the south. One of the best okras available, Cajun Delight was a 1997 All-American Selections Winner. This vigorous plant produces exceptional yields of tender, less fibrous pods, which can be harvested up to 5” long and still remain tender. Some of you may prefer the comfort food of fried okra but I love it in my Cajun Gumbo. It adds a wonderful flavor and great texture.
   
  ONIONS
ONION-BUNCH

ONION BUNCHING
Known as scallions or green onions this variety produces long edible stalks instead of bulbs.  They grow long and tubular with white bottoms and green tops both are edible and great in salads, soups and stir fries. Plant 1-3 inches apart as they tolerate close spacing, they don’t need room for bulb formation.

   
PEA
PEA SUGAR SNAP SUGAR SNAP
(AAS)  All American Selection. The crisp, juicy taste of garden fresh peas takes me back to my grandma’s garden! Sugar Snap’s 3” pods produce excellent yields on tall vines that require the support of a trellis. These sweet and crunchy pods contain Vitamins A, B, and C, and can be enjoyed fresh off the vine, raw in salads, in stir-fries, or steamed; remove strings before eating. I remember my grandma cooking fresh peas with a little butter, salt, fresh chives and mint – delicious! Eat or freeze peas right after harvest, when the pods are plump and crisp.
   
PEANUT
peanut PEANUT
Spanish Peanuts
Aachis hypogaea
Spanish peanuts are cholesterol free, high in protein, contain essential vitamins and minerals, and are often referred to as nutrition in a nutshell!  They are the sweetest peanuts with a full, rich taste, often used in candies and peanut oil.  Peanuts have clover-like foliage with small, yellow, pea-like flowers; they produce around 30-60 peanut shells per plant and thrive in loose, well-drained soil.  Work the soil several inches deep with compost and organic matter, and elevate or mound your rows for added drainage.  Plant peanuts after danger of frost has passed.  Harvest your peanuts when the foliage yellow in late summer.  Carefully dig up your plants, shake off the loose soil, and hang them in a warm, dry location for 1-2 weeks.  Then pull the peanut pods from the plants and air dry them for an additional 1-2 weeks,  Your peanuts should not be eaten until well dried.
   
PEPPER
ALBATROSS ALBATROSS
Enjoy this great tasting bell pepper when it is a beautiful ivory color.  Or allow the peppers to mature to red and it will have a more intense flavor and some heat.  This 5 x 3 inch tapered, 3-4 lobed elongated pepper with blunt ends grows on vigorous plants with high yield potential.  This variety features an outstanding fruit-setting ability and intermediate heat resistance
.
   
PEPPER ANAHEIM
ANAHEIM
Anaheim or New Mexican peppers are medium-hot peppers that are a major feature of Southwestern cooking. The mildly pungent fruit varies in color from light green to dark green to red. This tapered pepper grows to between 6 and 10 inches long and 1-2 inches around. The mature red peppers tend to be hotter than the green. Use these peppers fresh or dry to make decorative pepper chains to use as wall hangings.
Chef Jeff’s Tip for success: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the juice.
   
ANCHO ANCHO
Bushy, pendant-type plants with dark green leaves grow to 3 feet and bear fruit until frosts.  Medium-sized, 4 inches long, and dark green with a mild to medium heat level.  These peppers are superb roasted and peeled, then preserved by canning or freezing. 
   
EPPER BETTER BELL BETTER BELL
Good yields of 3’ long by 2 ¾” sweet bell peppers turn from green to light yellow to golden yellow when mature. Delicious, juicy, thick walled 4 lobed sweet pepper that’s great for salads or eating fresh.  They can be picked green but have the sweetest flavor when they turn yellow

 

   
PEPPER BIG BERTHA BIG BERTHA
A huge 7" x 4" green pepper with thick walled, glossy fruit in abundance. The fruit is tender and great for stuffing and roasting. Adds color and flavor to salads and cooked dishes. Maturity: 72 days. Great for garden beds and large containers. Water well in warm weather and apply liquid or slow release fertilizer for best results.
   
PEPPER CALIFORNIA WONDER CALIFORNIA WONDER
Large four inch peppers are great for stuffing! The fruit turns from green to rich red when mature with a super sweet flavor when fully ripe.  Adds color and flavor to salads and cooked dishes.  For best results feed with a liquid or slow release fertilizer. 
   
PEPPER CARMEN
CARMEN
ALL AMERICAN SELECTION
Carmen is an Italian type sweet pepper with an unusual shape.  Instead of the usual bell shape of a sweet pepper this 2006 All American Selection is a bull’s horn shape.  The elongated fruit is about 6 inches long and 2 inches wide with a medium thick flesh that is sweetest when ripe red.  Carmen peppers are also sweet when immature and can be used green.  The high yield, ripening a week earlier than most sweet peppers and sweet flavor will make Carmen an award winner in your garden.  This sturdy 26 inch tall plant also does well in large patio containers.
   

PEPPER CAYENNE

CAYENNE
A very popular medium hot pepper Cayenne's interesting flavor makes it popular fresh, cooked or pickled.  The long tapered peppers, 6-8 inches long, start green and turn red at maturity.  They provide heat to chili or any other dish you want to turn up the temperature on. Pencil thin Cayenne peppers are most commonly used fresh in hot sauces and chilies,  but they can be dried and ground to make cayenne pepper. Make pepper flakes to add a nice flavor to oil or vinegar.  Dry a string of these wonderful peppers to use as an attractive decoration.
Chef Jeff’s Tip: When harvesting these peppers, always wear gloves and be sure to wash your hands immediately after handling them.

   
PEPPER CHOCOLATE CHOCOLATE
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. Approximately 87 days to reach full color. Perfect for use in salads, sandwiches, savory snacks or cooked in a stir fry.
   
PEPPER CORNO DI TORO CORNO DI TORO
An heirloom pepper from Italy, the name of this pepper means ‘horn of the bull’. Fruits turn a stunning red when ripe and have a long, curved, tapering, non-bell shape and are 6-10 inches long x 1 ½ inches wide at shoulder. The largest of the sweet stuffing peppers, it is great fresh in salads, cooked or roasted on the grill. These extremely productive plants produce so much fruit that supporting the plant with a stake is recommended. Great flavor, beautiful vigorous plants.
Chef Jeff’s Tip for Success: For best results support with a short stake.
   
PEPPER-CUTE CUTE STUFF - RED
Cute Stuff Red produces good yields of 3 inch long by 2.5 inch wide peppers on sturdy plants that are ideal for containers or small gardens.  These sweet, apple shaped mini-bell peppers turn from green to red and are the perfect size for eating fresh, in salads and great stuffed as a finger food appetizer. 
 

 

PEPPER-FLAVORBURST FLAVORBURST
This distinctive pepper could be the gourmet of peppers.  A thick walled, juicy, succulent pepper with zesty hint of pure citrus, the tart-sweet taste of lemon is best brought out when the pepper is eaten fresh.  The thick walls of this glossy 4 lobed pepper also make it a good choice for stuffing and cooking.  4 inches wide and almost as long this unique pepper starts lime green and matures to a deep gold.  Fresh sliced into rings and served with a dip or added to salads the hint of citrus adds a new dimension to the taste of peppers
   
PEPPER GOLDEN BELL GOLDEN BELL
Large, bell shaped, golden fruit. Ideal for us in the home vegetable garden or large containers.  Reaches full color in 80 days.  Perfect for use in salads, sandwiches, savory snacks or cooked in a stir fry. 
   
PEPPER GREEN BELL GREEN BELL
Beautiful, 4 inch, blocky, 3-4 lobed fruit is smooth and thick flesh. This pepper gets large and sweet and turns form a glossy green to a bright red right on the vine. One of my favorite quick and easy side dishes is a Roasted Red Pepper Salad. To make this salad, roast the peppers in a 500F (260C) oven until the skin turns black and begins to blister. Remove and place in a paper or plastic bag. The steam will soften the skin so when cool it will slide off easily. Remove the tops and seeds. Slice pepper and add homemade or bottled Italian dressing. Chill, serve on lettuce leaves and impress your guests!
   
PEPPER HABANERO HABANERO
Capsicum annuum
Habanero peppers are one of the hottest and most pungent peppers available! The thin walled, 1-1½ inch fruits wrinkle and turn from green to orange at maturity. I like to use these chili peppers in stir fries, for grilling, or to add heat and spice to my favorite cooked dishes. They are also used in sauces, stews, marinades and salsas. To achieve the perfect tasting salsa with sweet, salty, sour, and spicy flavors, try different combinations of: tomato, onion, pepper, garlic, salt, lime juice or vinegar, pinches of sugar, fresh parsley, mint, basil, and oregano. Enjoy!
Chef Jeff’s Tip: When harvesting these peppers, always wear gloves and be sure to wash your hands immediately after handling them.
   
PEPPER HUNGARIAN HOT WAX HUNGARIAN HOT WAX
This popular pepper is excellent for pickling and canning with its thick walled 6 inch fruits that are tapered and produced on upright plants. Fruit turns yellow to orange-red at maturity. Adds heat and spice to your favorite cooked dishes.
   
ITALIAN ROASTER
Mild but spicy describes this sweet chili type pepper.  Smooth fruit is 8½ inches long by 1 inch wide.  This plant produces a good crop of peppers that turn from green to red when mature.  Thicker walls make it a good choice for roasting and they are also excellent for grilling, frying or stuffing either green or when the peppers turn red.  Peppers can be dried which gives them a slightly more pungent taste.
   
ITALICO ITALICO
A thin skin pepper that is flavorful and aromatic when grilled or fried.  These peppers look like a green chili pepper, but have a pleasing spicy taste rather than heat.  Compact plants produce uniform, long, tapered peppers with smoother skin than others of this type.  Extra-early 7 inch fruits turn red and are sensational cooked or raw.  Resists Tobacco Mosaic.
   
PEPPER JALAPENO JALAPENO
Continuous production of thick pungent 3½ inch fruits on two feet tall plants.  The fruit can be used when green and are also great in salads.  Add color and spice to salads and your favorite cooked dishes.  Fertilize with liquid or slow release plant food for best results. 


Versatile chili pepper that can be harvested green or at its hottest when fully ripe and red,  with a Scoville rating of 4,000-5,000.  3” by 1 ½” tapered peppers are thick walled and juicy and are produced in such abundance that the plant looks like the branches will break or the plant will fall over.

   
PEPPER JIMMY NARDELLO JIMMY NARDELLO
One hundred and twenty years after the Nardello family set sail, from the port of Naples,  bringing a small piece of their homeland with them, the pepper that bears the family name is becoming a favorite among chefs and home gardeners. It’s a sweet mild just a little spicy frying pepper. Long tapered   8 to 10 inch  fruits on bushy plants, turn bright red at maturity. They are also delicious in your favorite chili or salsa recipe, and they are the best sweet pepper for drying. To dry them, string them on thread with a needle, careful to pierce them through the stem and not the fruit. Hang them near a sunny window or on the porch, and they’ll add decoration as they dry.

   
LA-BOMBA

PEPPER LA BOMBA
La Bomba’s medium heat makes it a great pepper for “poppers” and salsa.  These medium size, 2 ¾ inch by 1 inch dark green, thick walled Jalapenos grow on strong upright plants.  The strong main stem makes it easy to harvest the large crop of flavorful peppers. This 12-18 inch tall plant is great for small gardens or containers.

   
laparie LAPARIE
Capsicum annuum
My favorite sweet pepper! Laparie is a tapered, pendant type pepper which is 8" long and slightly wrinkled. Fruit are 2 x 2 inches inches wide with thin flesh. The pepper ripens changing from dark green to red in late august and is the sweetest pepper I have ever tasted. It is wonderful in salsa and good for frying, stuffing and roasting
   
PEPPER POBLANO POBLANO
Bushy, pendant-type plants with dark green leaves grow to 3 feet and bear fruit until frost. Medium-sized, 4 inches long, and dark green with a mild to medium heat level. These peppers are superb roasted and peeled, then preserved by canning or freezing.
   
PEPPER RED BEAUTY

RED BEAUTY
An early, prolific variety bearing very sweet peppers with thick walls.  Glossy green fruit turning to red when mature.  Adds color and flavor to salads and cooked dishes.  The fruit can be used when green and is also great in salsas. Red Beauty is a favorite for many gardeners.

An early, prolific variety bearing very sweet 4” by 3 ½” thick walled peppers that are high in vitamins A and C.  Glossy green fruit turns a vivid fire engine red when mature. Use this tasty pepper raw, red or green, to add color and crunch to pasta, chicken or tossed salads.

 

   
PEPPER RED BELL RED BELL
Beautiful, 4 inch, blocky, 3-4 lobed fruit is smooth and thick flesh. This pepper gets large and sweet and turns forma glossy green to a bright red right on the vine. One of my favorite quick and easy side dishes is a Roasted Red Pepper Salad. To make this salad, roast the peppers in a 500 F oven until the skin turns black and begins to blister. Remove and place in a pepper bag. The steam will soften the skin so when cool it will slide off easily. Remove the tops and seeds. Slice pepper and add bottles Italian dressing. Chill, serve on lettuce leaves and impress you guests!
   
red skin RED SKIN
This is a true dwarf pepper plant than you can grow in a pot on your patio.  It’s also a great choice for the small garden.  Full-size sweet bells peppers grow on these compact 12-14 inch plants.  The thick-walled bells are 4 to 5 inches long and glossy green, turning bright red when mature.  The well-branched, super-petite plants produce a good crop of tasty peppers.
 
PEPPER SERRANO SERRANO
Smaller and hotter than the well-known Jalapeno! Bushy plants with abundant, 2 inch long, bullet-shaped fruits. Thin skin, medium-thin walls, and crisp, biting-hot flavor, make this pepper a favorite in fresh salsas or pickled as a snack. These hot peppers also freeze well- superb in flavoring guacamole and chili. For best results feed with a liquid or slow release fertilizer.
   
PEPPER SUPER CHILI SUPER CHILI
A highly productive, semi-compact plant which produces upward facing, cone-shaped fruit with a spicy flavor.  Fruit turns from green to red when ripe.  Adds color and spice to salads and cooked dishes.  The fruits can be used when green and are also great in salsas. 
   
PEPPER-SUPER-BANANA
SUPER BANANA SUPREME
High Yielding, vigorous, upright plants grow to 20 inches tall and produce a profusion of large, delicious, banana shaped fruits measuring about 8 x 2 inches  Adds color and flavor to cooked dishes
.
   
PEPPER SWEET BANANA SWEET BANANA
These peppers are sweet, long, tapered, yellow and banana-shaped, hence the name. The very productive plant produces fruits that change form pale to deep yellow or orange as they mature. The elongated, 6-inch peppers turn scarlet when fully ripe but stay sweet and mild. Sweet Banana Peppers are a popular garden-variety pepper because the fruit is so versatile. Banana peppers may be fried or sautéed, used raw on relish platters, in salads, sandwiches or stuffed, they are especially good pickled.
   
PEPPER-SWEETY

SWEETY
S weety is considered a miniature pepper, but don’t let their size fool you.  The tapered 4” long peppers 1.5” wide at the crown have thin crunchy walls, start green, and ripen to a glossy red color.  This extremely prolific and compact plant produces some of the sweetest mini peppers to use for stuffing or adding a unique sweetness to salsas.  They are good in salads and great for pickling.  Resistant to TMV

   
PEPPER THAI HOT THAI HOT
Thai Hot, also called Thai Chilli Pepper, is a small pepper well known for being extremely hot. Ornamental as well as edible it’s in the top 10 of the hottest peppers. These beautiful, stocky, upright plants form 8-10 inch mounds and have peppers that start out dark green and mature to bright red as they grow 2-3 inches long. Covered with small red and green peppers at the same time, Thai Hot is a festive and unique choice for the garden, patio containers or even an unusual border.
Chef Jeff’s Tip for Success: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the juice.
   
PEPPER VALENCIA VALENCIA ORANGE
This blazing orange pepper demands attention in the garden!  4 1/2 inch fruits 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, cut into sticks, savory snacks or cooked in a colorful stir fry.
   
PEPPER WHOPPER WHOPPER
One of the most popular peppers of all time! Huge 4 inch fruits are smooth, sweet and full of flavor. The plants are sturdy and vigorous with luxurious foliage. 71 days until maturity. Perfect of salads, salsas and spicing up your favorite dish.
   
WORLD'S HOTTEST PEPPER
This is “The World’s Hottest Pepper” that you can easily cultivate at home.  It is more than twice as hot as the standard Habanero Pepper.  The fiercely hot, wrinkled fruit tapers to a blunt point and turns from green to red when ripe.  The pungent hot aroma will explode like fireworks in your mouth when you take a bite.  These 1½ inch long and 1 inch wide peppers create intense heat in salsas, marinades, salads, cooked dishes or when making your own hot sauces.  This exclusive variety of Caribbean Red Hot Pepper grows to a height of 2-3 feet and has a heat index of more than 445,000 Scoville units.
Chef Jeff’s Tip: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the juice.
   
PUMPKIN

CARVING
Magic lantern will make your garden look like a pumpkin patch. The dark orange fruit with a contrasting green handle has a slightly upright shape and medium ribbing. The strong compact vine produces a large 16-24 pound pumpkin. I always look forward to carving my Magic Lantern for Halloween and your family will also enjoy watching this plant produce that special carving pumpkin. This variety is easy to care for and grows vigorously with very high yield potential.
   
PUMPKIN-CINDERALLA CINDERELLA’S CARRIAGE    
Robust vigorous vines produce 5-7 glowing red orange 16-18 inch pumpkins. Cinderella’s carriage variety has a flattened-round shape like the pumpkin used in the fairy tale for the carriage body and can weigh from 20-35 pounds.  This heavily ribbed pumpkin is not only decorative for fall displays but tasty as well with yellow flesh that has a sweet nutty flavor.  This magical variety can also produce an occasional pale blue pumpkin for a lucky gardener.
   
MYSTIC PLUS MYSTIC PLUS
A great choice for the classic Jack O’ Lantern this variety also makes a great pumpkin pie.  The rounded, slightly squat, 5-7 lb. deep orange fruits of this cute little pumpkin have strong, sturdy handles and are just the right size for children to carry.  Harvest pumpkins before frost when the rinds are hard and fully colored, and the vines have begun to turn brown.
   
PUMPKIN SPOOKTACULAR SPOOKTACULAR
A fun addition to my garden and the kids love to watch them grow! These early maturing pumpkins are 3-4 pounds each and are amazingly uniform with each one looking exactly like the next. Spooktacular is a perfectly round, dark orange Jack-O-Lantern shape that makes it terrific for Halloween carving. I also like the fine grained flesh and flavor of this little pumpkin for pies.
   
Windsor WINDSOR
Unlike traditional pumpkins, Windsor won’t go sprawling across your garden!  Its compact habit makes it perfect for patios and it will keep you supplied with tasty 6” diameter minature fruits all season.  The fruit is held on the side of the stem of this upright plant that grows to height of 20-24 inches.  ‘Windsor’ is more than a great decoration; it makes a great pumpkin pie.
   
RADDICHIO
RADDICHIO
Firm, dark-red and white round heads with a unique tangy taste; radicchio is a must-have vegetable for any salad lover! Added to salads for its rich texture and slightly bitter taste, radicchio is also a colorful garnish on the table or plate, and can be steamed, sautéed, or stir-fried to lend is unique color and flavor to your favorite vegetable or meat dish. Typical of many greens, it prefers cool weather for best performance and flavor.
   
  RADISH
RADISH-CHERRY RADISH CHERRY BELLE
ALL AMERICAN SELECTION
Smooth with crisp white flesh, these round ¾-1  inch radishes are easy to grow. Bright cherry red, these radishes add color and crunch to salad or use as a garnish.  This fast growing early season radish keeps well in the refrigerator.
   
RHUBARB
CANADIAN RED RHUBARB
Full of flavor and a good source for Potassium and Vitamin C.  Delicious in pies, sauces, and jams. Harvest stems when they are plump and bright red, and when the leaves are at a mature size.   The leaves of Rhubarb are NOT Edible and should not be consumed.
   
SALSARIFIC
SALSARIFIC CILANTRO SALSARIFIC CILANTRO
Coriandrum sativum
Cilantro has delicate, lacy green leaves that are often mistaken for parsley. It is a widely used annual herb with flat leaves and white flower heads in summer. The fresh leaves have a pungent flavor that I like to use in chicken or fish dishes, in rice, salads, or mayonnaise. Remove the tough stems from cilantro before adding it to your cooked dishes or homemade salsa. To achieve the perfect tasting salsa with sweet, salty, sour, and spicy flavors, try different combinations of: tomato, onion, pepper, garlic, salt, lime juice or vinegar, pinches of sugar, fresh parsley, mint, basil, and oregano. Enjoy!
   
SALSARIFIC PEPPER HABANERO SALSARIFIC PEPPER HABANERO
Capsicum annuum
Habanero peppers are one of the hottest and most pungent peppers available! The thin walled, 1-1½ inch fruits wrinkle and turn from green to orange at maturity. I like to use these chili peppers in stir fries, for grilling, or to add heat and spice to my favorite cooked dishes. They are also used in sauces, stews, marinades and salsas. To achieve the perfect tasting salsa with sweet, salty, sour, and spicy flavors, try different combinations of: tomato, onion, pepper, garlic, salt, lime juice or vinegar, pinches of sugar, fresh parsley, mint, basil, and oregano. Enjoy!
   
SALSARIFIC PEPPER JALAPENO SALSARIFIC PEPPER JALAPENO
Capsicum annuum
Jalapeño peppers are firm and smooth-skinned with thick, pungent 3 ½ inch fruits on compact plants. The seeds and veins of this pepper are what create the intense heat when eaten, so removing those parts will create a milder flavor. Use jalapeños in sauces, stews, chili recipes, or in mole sauce. I like to use these chili peppers in stir fries, for grilling, and in salsa. To achieve the perfect tasting salsa with sweet, salty, sour, and spicy flavors, try different combinations of: tomato, onion, pepper, garlic, salt, lime juice or vinegar, pinches of sugar, fresh parsley, mint, basil, and oregano. Enjoy!
   
SALSARIFIC PEPPER SALSA  POBLANO SALSARIFIC PEPPER POBLANO
Capsicum annuum
This mild chili pepper is a little spicier than a bell pepper with complex flavors that will excite your taste buds. The bushy plants produce medium-sized, thick skinned peppers that range from 3-5 inches long by 2-3 inches wide. As these peppers mature they turn from green to dark red, but are mostly used when still green.  I like to use poblano peppers in stir fries, sauces, stews, and in salsa. To achieve the perfect tasting salsa with sweet, salty, sour, and spicy flavors, try different combinations of: tomato, onion, pepper, garlic, salt, lime juice or vinegar, pinches of sugar, fresh parsley, mint, basil, and oregano. Enjoy!
   
SALSARIFIC PEPPER SERRANO SALSARIFIC PEPPER SERRANO
Capsicum annuum
Serrano peppers are smaller and hotter than the well-known Jalapeño pepper! The bushy plants have abundant, 2 inch long bullet-shaped fruits. I like to use these chili peppers in stir fries, for grilling, or to add color and spice to my favorite cooked dishes. They are also used in sauces, stews, chili recipes, or in mole sauce. Thin skin, medium-thin walls, and crisp, biting-hot flavor, make this pepper a favorite in fresh salsas. To achieve the perfect tasting salsa with sweet, salty, sour, and spicy flavors, try different combinations of: tomato, onion, pepper, garlic, salt, lime juice or vinegar, pinches of sugar, fresh parsley, mint, basil, and oregano. Enjoy
!
   
SALSARIFIC PEPPER SUPER CHILI SALSARIFIC PEPPER SUPER CHILI
Capsicum annuum
Super Chili peppers are highly productive and produce cone-shaped fruit with a spicy flavor. The fruit turns from green to red when ripe. These chilies are a staple of Mexican cuisine and I like to use them in stir fries, for grilling, or to add color and spice to my favorite cooked dishes. They are used in sauces, stews, chili recipes, or in mole sauce. The fruit can be used when green and is also great in salsas. To achieve the perfect tasting salsa with sweet, salty, sour, and spicy flavors, try different combinations of: tomato, onion, pepper, garlic, salt, lime juice or vinegar, pinches of sugar, fresh parsley, mint, basil, and oregano. Enjoy!
   
SALSARIFIC PEPPER SALSA ROMA SALSARIFIC SALSA ROMA
Salsa Roma
Salsa Roma is a vigorous grower that produces excellent yields of bright red, pear-shaped fruit. In the kitchen, this medium-sized tomato is meatier and less juicy than slicing tomatoes, making it ideal for sauces, pastes, and creamy tomato soups. Salsa Roma is my tomato of choice to use in homemade cooked dishes, salsas, and for canning. This tomato is delicious and an excellent source of fiber and vitamins A and C. To achieve the perfect tasting salsa with sweet, salty, sour, and spicy flavors, try different combinations of: Salsa Roma tomato, onion, pepper, garlic, salt, lime juice or vinegar, pinches of sugar, fresh parsley, mint, basil, and oregano.
   
tomatillo

SALSARIFIC TOMATILLO
Tomatillos add fruity lemon and tomato flavor to salsas, sauces, guacamole and other Mexican cuisine.  2-3 ounce husked fruits mature to green outside with a white, meaty inside.  Harvest when the paper-like husk turns brown and breaks open; remove outer husk and wash thoroughly before using.  High in Vitamins C and K. Indeterminate
Tomatillo Salsa Verde
1 pound tomatillos husked                           ½ cup finely chopped onion
1 teaspoon minced garlic                             1 Serrano chili pepper, minced
2 Tablespoons chopped cilantro                 1 Tablespoon chopped fresh oregano
1½ teaspoons salt, or to taste                     2 cups water
Directions: Place tomatillos, onion, garlic, and chili pepper into a saucepan.  Season with cilantro, oregano, cumin and salt; pour in lime juice and water.  Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.  Using a blender, carefully puree the tomatillos and water in batches until smooth. Makes 8 servings

   

SQUASH
SQUASH ACORN ACORN SQUASH
A somewhat oval-shaped winter squash with a ribbed, dark green skin and orange flesh. Acorn Squash is a favorite fall vegetable that is delicious and easy to prepare. The autumn color of the flesh adds a festive touch when served with my Thanksgiving dinner. I prepare the squash by cutting them in half, removing the seeds and baking until the flesh is soft. Served with butter and brown sugar it’s a fall feast! Squash vines can reach 5’ across so leave them plenty of room to spread. Harvest before the first frost. Stores well in a cool well ventilated spot.
   
Squash Buckingham BUCKINGHAM
A dwarf bush zucchini that is great for small gardens or containers.  This space saving plant produces high yields of sweet, golden, summer squash that is best picked when small about 6-7 inches long.  The attractive dark green foliage and large yellow flowers are an added bonus.  Compact 18 inch plant with high yields thrive in sunny patio containers.  I recommend this variety to gardeners who think they don’t have room to grow summer squash.
   
SQUASH BUTTERNUT BUTTERNUT
This popular winter squash is 8-10 inches long with creamy-tan skin and a sweet, nutty flavor.  Uniform fruits with heavy yields store longer in Winter.  Use in soups, puree for pies and side dishes or cube and add to stews.  
   
SQUASH BUTTERNUT WALTHAM BUTTERNUT WALTHAM
(AAS)  All American Selection. A fall and winter favorite this butternut squash cooks up sweet and tender. This popular winter squash is 8-10 inches long with creamy-tan skin and yellow-orange flesh.  It has a sweet nutty flavor and is loaded vitamin A. Uniform fruits 3-6 pound squash are excellent for storing. It's easy to prepare in the oven or microwave.  Just cut off the stem end, slice it in half lengthwise, remove seeds and bake it cut side down with a little water in the baking dish to keep it from drying out.  Bake until the flesh is soft, scoop out and serve with a little butter and brown sugar if desired.
   
PATTY PAN
(AAS)  All American Selection. Green tinted, saucer-shaped fruits are meaty and have a delicious, buttery flavor. High yields on compact plants are all a part of this summer squash.  Water well in warm weather and plant 20" apart in rows that are 24" apart. 
   
PETERPAN PETER PAN
An All American Selection.   Green tinted, saucer-shaped fruits are meaty and have a delicious, buttery flavor.  High yields on compact plants are all a part of this summer squash.  Water well in warm weather.
   
SQUASH SPAGHETTI SPAGHETTI SQUASH
For something a little different in your garden this year, try this unusual winter squash! 8-10 inch oblong fruit turns yellow when ripe.  The spaghetti-like strands of flesh can be scooped out or boiled right in the shell.  This shell can also be served cold with salad dressing or even eaten with spaghetti sauce.  Holds up well for several months in storage.  For best results feed with a liquid or slow release fertilizer. 
   
SQUASH SUNBURST SUNBURST
(AAS)  All American Selection. A squash as beautiful as it is tasty. This bright yellow scallopini with dark green coloring on both ends has an exquisite mild buttery flavor. This squash is delicious sautéed, grilled or even raw with your favorite dip or in a salad. It can be picked from baby size up to 6-8 inches across without losing its tender, buttery flavor. Delicious and colorful Sunburst is the earliest and most productive of the yellow scallopini.
   
SQUASH-SUNNY-DELIGHT SUNNY DELIGHT
Tasty, versatile and beautiful describe this light butter yellow color scallop type squash.  The delicate buttery flavor is delicious sautéed, grilled or even raw with your favorite dip or in a salad.  Harvest the squash when they are young and tender about 2 ½ to 3 inches across for best flavor.   Plants are semi bush with an open habit making the flat scalloped squash easy to harvest.
   
SQUASH YELLOW SUMMER SQUASH YELLOW SUMMER
Smooth skinned, butter yellow summer squash that grows from 6-10 inches long by 3 inches wide.  Vigorous bush plants perform well.  Slice freshly picked squash with skin on and mix with green skinned zucchini, stir fry in olive oil and garlic for an easy and appealing summer side dish.  I enjoy this colorful combination all season long.
   
SQUASH YELLOW SUMMER SQUASH YELLOW SUMMER
Smooth skinned, butter yellow summer squash that grows from 6-10 inches long by 3 inches wide. Vigorous bush plants perform well. Slice freshly picked squash with skin on and mix with green skinned zucchini, stir fry in olive and garlic for an easy and appealing summer side dish. I enjoy this colorful combination all season long
   
SQUASH-YELL-STRAIGHTNECK

SQUASH YELLOW STRAIGHT NECK
Firm smooth creamy yellow skinned fruits are sometimes called yellow zucchini.  Bush like plants produce heavy yields of these fast growing summer squash even in small spaces.  Harvest when fruits are 4-6” long for best flavor and texture. 

   
SQUASH YELLOWNECK SUPERSETT YELLOWNECK SUPERSETT
(AAS)  All American Selection. Glossy yellow fruit and large yields make this squash a favorite choice. High-quality, thick, curved neck resists breaking. A growers dream, as you can harvest as a 2” mini squash or allow to reach its mature 6-8 inch length. Mild flavor, texture, and color; used raw in salads, grilled, stir-fried, stuffed or added to main dishes.
   
ZUCCHINI
A variety of summer squash that is very popular, easy to grow and fast maturing. Zucchini produces a generous crop of delicately flavored fruits. Zucchini plants are compact bush type, bearing handsome, oblong, dark green fruits. Grilled zucchini, halved and brushed with olive oil and garlic, makes for an easy summer side dish, or slice and serve raw with dip for a quick and easy appetizer.
   
SQUASH ZUCCHINI ARISTOCRAT ZUCCHINI ARISTOCRAT
All Americian Selection. Aristocrat is truly a noble addition to anyone's squash garden.  Fruits are glossy dark green, smooth, straight and cylindrical with creamy-white, tasty flesh that is meltingly tender throughout their growth. This high yielding variety grows as an upright, open bush making the fruits easy to see and easy to harvest. Pick when 7 to 8 inches long for peak flavor.  A great summer treat grilled and brushed with olive oil and sprinkled with a little grated parmesan cheese. 
   
STRAWBERRY
ALL STAR
The name of this strawberry says it all. It is an Allstar and is the best of the best. Allstar produces a good crop of large sweet berries in June. I enjoy eating the glossy, firm berry right out of the garden.. The large berries are also excellent for freezing so you can enjoy the great taste all year.  The plants are vigorous and numerous runners provide for a nice yiel
d.
   
CHANDLER
Chandler is a June bearer of brilliant colored berries with excellent flavor. The medium to large sized berries are moderately firm, juicy and great tasting. These plants begin producing early and last well into the season. Chandler is a heavy producer of berries that are excellent to eat and freeze well. I often serve fresh berries as a healthy dessert; they are second only to blueberries in antioxidant content and have more vitamin C than any other berry.
   
OZARK BEAUTY
Taste the best strawberries by growing you own. One of my favorite everbearing selections, Ozark Beauty, produces large yields of sweet fruit in June and a second crop 6-8 weeks later. I enjoy the mouth-watering flavor right out of the garden but these large berries are also ideal for canning and freezing. The plants are ideal for containers, hanging baskets or in the garden.
   
QUINAULT
A great tasting, everbearing strawberry plant that produces from June until frost. Quinault produces large berries up to 2 inches in diameter. The tasty berries are wonderful for eating fresh or preserving. I enjoy these sweet berries as a delicious healthy snack. The berries are also good for tarts, pies and jams. Quinault is a vigorous plant and numerous runners provide for a nice yield.
   
WORLDS BEST STRAWBERRY
Strawberries announce the arrival of summer, and this exceptionally sweet and flavorful strawberry thrives in summer heat and humidity. Vigorous plants with beautiful green leaves and creamy white flowers produce up to 2 pints of delicious juicy red fruits loaded with sweet flavor. Berries are ripe and ready to be picked when plump and deep red color. Eat immediately for a fresh, juicy taste not found in stores bought berries. The versatile Eversweet strawberries are great for pies, jams, jellies and my all-time favorite-Strawberry Shortcake.
   
TOMATILLO
TOMATILLO TOMATILLO TOMO VERDE
With its fruity lemon and tomato flavor, the tomatillo can be added raw to salads or used in salsas, sauces, guacamole, and other Mexican cuisine. 2-3 oz fruits grow within a husk to mature to a light green and yellow color outside with a white, meaty inside. They are ripe when the paper-like husks turns brown and breaks open. Remove outer husk and wash thoroughly before using. Excellent source of Vitamins A and C.
 
TOMATO
TOMATO-BEEFMASTER BEEFMASTER
Large, vigorous vines produce an abundance of superior flavored tomatoes, just the right size for a hamburger! Large, red, 8-12 ounce fruit with a solid and meaty flesh make this tomato a favorite for both taste and production. One of the earliest full-sized slicing tomatoes to mature. Multiple disease resistance (VFNT).
Indeterminate
   
TOMATO BEEFSTEAK BEEFSTEAK
Gigantic size, gigantic taste and an old favorite! Extra-large, deep red, meaty fruits makes this one of the most popular tomatoes grown. This long time favorite bears large yields of 12 to 16 oz tomatoes on strong vines. Deep red, round and smooth, ripening uniformly on the vine, Beefsteak is a meatier tomato with excellent disease and virus resistance.  I like this big tomato for slicing-great on a BLT or big juicy hamburger.  It’s also a great tomato for dicing and adding to a salad. Stuff one of these big tomatoes with chicken or tuna salad for a nice summer entrée.
Indeterminate.
   

TOMATO BEEFY BOY

BEEFY BOY
Gigantic size and gigantic taste!  This sweet meaty tomato grows to 12-16 ounces.  Deep red, round, smooth fruit ripens uniformly on the vine. A great choice for sandwiches and salads since this tomato has more solids and less gel than other varieties. Cage or stake this main-season variety to support all of its bounty.  Beefy Boy is tolerant of Stemphylium and resistant to Verticillium Wilt, Fusarium Wilt races 1 and 2, and Tobacco Mosaic Virus.
Indeterminate.
   
TOMATO BETTER BOY BETTER BOY
(AAS) Better Boy is a favorite midseason variety that produces high yields of smooth textured fruit with excellent flavor continuously all season. The plump, deep red tomatoes weigh 8-16 ounces with flesh that's juicy, yet firm.  Heavy dense foliage cover protects fruits so they are less likely to get sun scald.  I find that this is a perfect slicing tomato - you only need one slice for a hamburger or sandwich.
Indeterminate
   
TOMATO BETTER BUSH BETTER BUSH
(AAS)  All American Selection. Compact, stocky plants, like the popular patio tomato, but with large, luscious fruit and real tomato flavor.
This plant needs little of no staking and produces meaty fruit (3-4 inches across), with a high sugar content, until frost. Picked fresh, I use this luscious tomato to bring a taste of summer to my homemade cooked dishes, salads, soups, and sauces.
Indeterminate
   
TOMATO BIG BEEF BIG BEEF
(AAS)  All American Selection. A great beefsteak tomato that has old-time tomato flavor. I can’t help but think about a BLT or a burger when picking my Big Beefs. This is an All-American Selections award winner that will win your vote with its extra heavy yields of 10-12 ounce fruit. The nice red firm fruit ripens early for its size and the plants bear freely even under adverse growing conditions.

Indeterminate
   
TOMATO BIG BOY BIG BOY
Big Boy has been one of the most popular varieties grown by home gardeners since its introduction in 1949.  It is a very vigorous plant with heavy foliage that produces large, firm, smooth fruit.  The bright red, meaty tomatoes average 10 ounces with many reaching 1 pound or more.  I plant this flavorful tomato in my garden every year for use in my homemade cooked dishes, salads, soups, and sauces.
Indeterminate
   
TOMATO_BRANDYWINE BRANDYWINE
A pink, potato-leaf, Amish variety from the 1880’s named after Brandywine Creek in Chester County, Pennsylvania. Brandywine is a tomato that found its way into the Seed Savers Exchange collection in 1982. It is probably the first heirloom to achieve "cult status" within the growing popularity of heirloom tomatoes.  Fruits are reddish-pink, with light, creamy flesh that average 12 ounces but can grow to 2 pounds. It is by far the best known of all heirlooms and for good reason. Everyone who tastes it is enchanted by its superb flavor. The fruits have a very large beefsteak shape and grow on unusually upright, potato-leaved plants. The fruits set one or two per cluster and ripen late. At summer's end, Brandywine's qualities really shine when it develops an incredible fine, sweet flavor.
Indeterminate
   
TOMATO-BUSH-EARLY-GIRL

TOMATO BUSH EARLY GIRL
Bush Early Girl produces 6-7 ounce extra large, extra early tomatoes.  The tasty red fruits are bigger than Early Girl’s measuring nearly 4 inches across on compact 18 inch tall plants.  This tomato is perfect for small space gardens or in containers on the patio.  Water well in warm weather and apply liquid or slow release fertilizer for best results.
Determinate  Disease resistance VFFNT

   
TOMATO CELEBRITY CELEBRITY
(AAS)  All American Selection. This all-purpose tomato is my favorite garden variety with 7 to 8 ounce, medium-large, globe shaped fruits.  Celebrity is a vigorous, high yielding tomato with firm, flavorful fruit and excellent disease resistance.  It is a good choice for slicing, making sauces, soups and salsas, in salads, or preserving.  The exceptionally strong plants start producing early to mid-summer and continue right up until frost. 

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TOMATO CHAMPION CHAMPION
Large, vigorous vines produce an abundance of superior flavored tomatoes, just the right size for a hamburger!  Large, red, 8-12 ounce fruit with a solid and meaty flesh make this tomato a favorite for both taste and production.  One of the earliest full-size slicking tomatoes to mature.  Multiple disease resistance (VFNT)  
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CHEROKEE PURPLE CHEROKEE PURPLE
This old heirloom variety from Tennessee is extremely productive and has a very rich tomato flavor. Given to heirloom tomato collector Craig LeHoullier by J. D. Green of Tennessee, it is at least 100 years old and was reported as originally grown by the Cherokee Indians. The fruits are large (twelve to sixteen ounces), dark pink with darker purple shoulders.  Sometimes called a 'black' tomato, the color carries though to the flesh, especially at the stem end. It has an excellent complex flavor, slight sweet after taste. I like to use this perfect slicing tomato for tomato sandwiches. Good resistance to Septoria leaf spot.
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TOMATO CHERRY CHERRY
Short, stocky plant producing cherry tomatoes that are 1 inch in diameter and weigh 1-3 ounces. The juicy, meaty fruit flavor is wonderful when eaten as a snack or added to salads. This plant begins early in the season and just keeps going. Indeterminate. Resistant to Verticillium Wilt and Fusarium Wilt Race 1.
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TOMATO-CHERRY-BETTER-BUSH CHERRY BETTER BUSH
If you have a small garden or only space for containers this cherry tomato is for you. The short stocky plant produces cherry tomatoes that are 1 inch in diameter and weigh 1-3 ounces each. I like the flavor of this juicy and meaty fruit and eat it as a snack or add it to salads. This plant begins early in the season and just keeps going.

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TOMATO EARLY GIRL EARLY GIRL
Early Girl is one the earliest tomatoes to set fruit and produces all summer. It's hard to find tasty, full-sized tomatoes like this extra-early in the season.  These 4- to 6-ounce red fruits are slightly flattened and bright crimson throughout.  Early Girl tomatoes are appealing, with firm texture and blemish-resistant skin.  The indeterminate plants are very heavy-bearing and vigorous, with great resistance to Verticillium Wilt, Fusarium Wilt Races 1 and 2. Stake or cage for best results.

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TOMATO FOURTH OF JULY
FOURTH OF JULY
Strong vigorous plants produce an abundance of fruit that is ready to harvest about 49 days after transplanting to your garden, just in time for the Fourth of July.  The bright red fruits average 3-4 ounces all season long with great consistency and flavor.  The sweet, juicy tomatoes are good producers, so I can generally pick several at a time for my salads and cooked dishes.  I find these tomatoes are also great for freezing and their size makes it easy – just quarter and put in a freezer bag. 
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TOMATO GOLDEN BOY GOLDEN BOY
This delightful golden tomato produces 8-10 ounce fruits with great flavor and good disease resistance.  The globe shaped tomatoes have a very meaty, yet mild flavor.  On summer days in front of the cutting board, I like to add the bright color of this tomato to my homemade salads, salsas, soups, and cooked dishes. 
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TOMATO GRAPE GRAPE
Recreate that unique, fresh tomato experience at home with this super-sweet, bite sized tomato that is firm, bright red, and has an utterly delicious flavor!  Excellent texture with large yields.  A choice ingredient in salads, soups, sauces, sandwiches, or eaten as a snack.  Water well in warm weather.
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GREEN_ZEBRA
GREEN ZEBRA
I love the lime-emerald colored flesh and invigorating lemon-lime flavor of this unusual and exquisite tomato.  It took four heirloom varieties to make up the combination of breeding to establish this one tomato masterpiece.  The 2-3 ounce fruits are slightly elongated with some small ridges at the shoulder.  I find the unique flavor is tangy and slightly tarter than regular tomatoes making it perfect to spice up salads and salsa or adding color to homemade cooked dishes.  The well-branched vines provide good foliage cover with some resistance to septoria leaf spot
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TOMATO-HOMESLICE

HOMESLICE
Homeslice is the perfect size slicing tomatoes on a compact plant.  This vigorous plant produces heavy yields of exceptionally tasty, bright red 5-6 ounce tomatoes that make beautiful slices for sandwiches and burgers.  This 18-24 inch tall plant is perfect for small gardens or patio containers.  Water well in warm weather and apply liquid or slow release fertilizer for best results.

   
TOMATO HUSKY RED CHERRY HUSKY RED CHERRY
This short stocky plant produces good yields of 1" red cherry tomatoes all season long until frost. Husky Red is great for smaller gardens where there is not much room. It’s also a good choice to plant in a container. This is a good  producer  with great tasting fruit.   I use cherry tomatoes for vegetable platters, in a salad or just a great snack. Stake or cage for best results.  Good disease resistance- VFA.

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TOMATO JET STAR JET STAR
This popular home garden variety has large, 8oz, firm, meaty fruit with sweet flavor and good disease resistance.  Perfect on hamburgers and sandwiches, in salads, hot dishes, soups, sauces for canning, or just eating a plate of fresh, sliced tomatoes.  Bite into a taste of summer with this high yielding fresh garden tomato!  Low acidity. 
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GOLDEN JUBILEE

 

JUBILEE GOLDEN
(AAS) All American Selection.  Generations of gardeners have delighted in the flavorful fruit and unique color of heirloom tomatoes!  This tomato is famous for its mild flavor and meaty texture! It is a prolific bearer and should become a regular in any home garden. This 6 ounce heirloom tomato was the All-America Bronze Medal winner in 1943. To make your next plate of sliced red tomatoes even more attractive, I suggest adding a few golden-orange slices from this beautiful tomato. I would also add it to your summer salads, sandwiches for additional color and flavor.  Disease Resistance: A
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TOMATO-JULIET JULIET
(AAS)  All American Selection.  If you love "grape" tomatoes but don’t like the prices for these tasty treats, grow your own and discover how much more flavor you can get fresh from the vine. Juliet is an award-winning variety with heavy yields of sweet, true red, 1-ounce oblong fruits. The glossy red, 1 inch long grape-like fruit are produced in large clusters on long vigorous vines. They grow in clusters like grapes too.  Tomatoes are very sweet and perfect for salads and gourmet dishes. Excellent disease resistance and will withstand cracking.
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TOMATO-LA-ROMA LAROMA
La Roma is the fruit of choice for canning, making sauces, homemade tomato paste, and ketchup. This classic plum tomato is very dense with meaty, nearly seedless 2½ – 3 inch pear-shaped fruit.  Perfect for small space gardens or in containers on the patio.
Indeterminate Disease resistance VF
   
MORTGAGE MORTGAGE LIFTER
Each year when I plant this tomato I think of Radiator Charlie the developer of this tomato. The owner of a radiator repair shop in the 1930s Charlie was facing bankruptcy. He had no plant breeding experience, yet he cross-bred 4 Varieties to develop this big, tasty tomato, sold 1000 plants at $1 each over six years and paid off  his mortgage. Fruits of mortgage Lifter can average 2-1/2 Lbs. and may reach 4lbs when grown well. Plants are very productive and disease-resistant, and continue to bear until frost. These large, slightly flattened, pink-red tomatoes are meaty and flavorful with few seeds.
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MR STRIPEY HEAD MR STRIPEY
Generations of gardeners have delighted in the flavorful fruit and unique color of heirloom tomatoes.  This unique tomato dates back to the 1800's and was brought here by Virginia Mennonites from the old country.  Gourmet restaurants across the country feature this large, 1-3 pound red fruit that has clearly defined yellow-orange streaks running throughout.  The color and rich, tangy flavor make this one of the most popular heirloom varieties available!  This tomato is beautiful when added to salads.  Also use in soups, sauces, cooked dishes, and on sandwiches for lush, vine-ripened, sun-warmed, juicy, and ready to burst flavor!! Water well in warm weather.  This old-fashioned indeterminate variety will need a stake or tomato tower for support.  
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OLDGERMAN OLD GERMAN
Old German is a large tomato with yellow and red marbled flesh, fruity flavor and smooth texture.  It originated from the Mennonite area of the Shenandoah Valley in Virginia in the 1800’s. The 2 pound, odd-shaped beefsteak fruits are both beautiful and taste great.  I recommend this heirloom as one of the best slicing tomatoes on the market. If you are a tomato lover, you should add this variety to your garden!
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TOMATO ORANGE OXHEART ORANGE OXHEART
Orange Oxheart is a large, heart-shaped tomato with the golden-yellow color of an early sunrise.  This Virginia family heirloom stands out as an old canning favorite with its meatiness and intensely aromatic, pure summertime flavor.  I like to use this 1 pound tomato for a colorful presentation in salsas, salads, cooked dishes, and for slicing.

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TOMATO OREGON SPRING OREGON SPRING
This tomato was developed by Oregon State University for cool weather. Their research shows that Oregon Spring will produce incredibly early yields of 4 inch, 6 ounce oval tomatoes. It can be planted outside a month before your last frost date and given no protection except on frosty nights. Its compact vines require little or no staking. The fruit is bright red, slightly flattened and lusciously sweet and juicy. Oregon Spring tomatoes are meaty and have very few seeds, making them an excellent choice for making ketchup and sauce, as well as for slicing for salads or sandwiches.
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TOMATO-PATIO PATIO
I recommend this delicious dwarf variety as the hands down perfect tomato for small space gardens or large pots on the patio.  This compact plant has attractive, dark green foliage and produces excellent tasting 4 ounce red fruits that are similar to cherry tomatoes.  It has a pleasant tomato paste flavor that is "lip-smacking good."  Both kids and adults alike will love ‘em!

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TOMATO-RAPUNZEL

RAPUNZEL
A unique and beautiful Tomato with long trusses of tomatoes flowing from the plant cascading from the plant just like Rapunzel’s Fairy Tale tresses of hair. The long trusses filled with bright red tasty cherry tomatoes can reach over 20 inches in length.  The fruits on a single truss mature in a short window allowing harvest of the entire truss. One of these very prolific plants will keep the family in super sweet cherry tomatoes all season long.  Indeterminate

   
TOMATO ROMA PLUM ROMA PLUM
These vigorous vines produce excellent yields of bright red, medium sized, pear-shaped fruit.  In the kitchen, these tomatoes are meatier and less juicy than slicing tomatoes, making them ideal for my sauces and creamy tomato soups.  Roma Plum tomatoes are my choice for many cooked dishes, canning, and for making tomato paste.  I enjoy serving these tomatoes sun dried or chunky, tossing them with hot cooked pasta and fresh basil.  Not only are these tomatoes delicious, but they’re also nutritious as excellent sources of fiber and Vitamins A and C. 

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TOMATO RUTGERS SELECT RUTGERS SELECT
This attractive, old-time favorite was originally introduced in 1934.  It produces good yields of smooth, bright red tomatoes that ripen evenly from inside out.  The globe-shaped tomatoes have full-bodied flavor and average 6-7 ounces with slightly flattened, thick walls. If you’re looking to plant an all purpose tomato, I would recommend Rutger’s Select. It is an exceptional tomato for most everything: slicing, cooking, sauces, pastes, canning and freezing!

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sungold SUNGOLD YELLOW CHERRY
Once you taste the sweet tropical flavor of this bite sized fruit you will always want to keep them in your garden. The bright tangerine-orange fruits are borne in large clusters. The flavor develops early, so this little tomato is great for snacking a week before full mature, when it becomes very sweet and delicious. The exotic taste has made this one of my favorite snacks.

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TOMATO SUPER MARZANO SUPER MARZANO
This great tomato has very few seeds and is high in pectin making it one of my favorite tomatoes for sauces and pastes. The large red pear shaped 5 inch tomatoes feature a high sugar content and rich flavor. The tall, indeterminate plants are quite disease resistant, meaning healthy plants in your garden all summer long, loaded with bright red fruit.
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TOMATO SUPER SWEET 100 SUPER SWEET 100
Bursting with sugar flavor this tomato is not only tasty but good for you too.  These bite sized cherry tomatoes are super sweet and are extra high in Vitamin C.  The bright 1 inch globes add a special  tang and color to my summer salads and are great right off the vine.  The fruits are produced in long clusters, each branch producing more than 100 fruits right up to frost.  Super Sweet 100 Hybrid  us a rare treat that is also one of the most nutritious tomatoes available anywhere.
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TOMATO SWEET 100 SWEET 100
One of my earliest childhood memories is picking and eating mouthfuls of these cherry tomatoes with their delicious juice running down my chin!  These bite size cherry tomatoes are super sweet and extra high in Vitamin C.  The 1 inch, small round tomatoes weigh about 1 oz. each and grow in long clusters on strong disease resistant vines.  The plants bear fruit throughout the season and require staking or caging.  It is an outstanding tomato for containers. Many gadeners feel this delightfully sweet “garden candy” tomato is hands down the best cherry variety!
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TOMATO SWEET CHELSEA CHERRY SWEET CHELSEA CHERRY
There is nothing that says “it came from my garden” better than the simple cherry tomato, you will have plenty to share with your neighbors. Huge 6 foot vines yield loads of super sweet thin skinned fruit. These tomatoes are large, well rounded and weigh about 1 ounce each. Because this plant bears fruit right up until frost I can snack on them into the fall. The flesh is very firm, thick and sweet and they are low acid making them an excellent addition to salads.
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TOMATOBERRY TOMATOBERRY™
Solanum lycopersicum
Tomatoberry™ has broad shoulders, tapering to a blunt point, giving it a unique strawberry-like shape!  This new tomato variety has a sweet and juicy tast that is different from other tomato flavors.  The fruits are only one inch high and wide with soft skin and a meaty, firm texture.  Tomatoberry™ yields up to 30 beautiful deep red tomatoes on multiple grape-like clusters.  It produces freely all summer long and has quickly become a family favorite in my home in salads, as a garnish or a delectable treat straight from the vine
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TOMATOES GALORE™
This hybrid dwarf tomato only grows 12 to 18 inches tall and is perfect for container growing.  As one of summer’s true pleasures, this tomato produces large trusses of flavorful, small crimson-red tomatoes.  This plant actually produces more fruit than foliage!  It is great to pick and use fresh in salads, salsas, or as a healthy snack.  Grow this compact plant in patio pots, tubs, window boxes, hanging baskets, grow-bags or in limited space gardens

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TOMATOES GALORE™
Let me introduce you to a tomato with a new twist on an old standard.  This tomato produces popular and well known large beefsteak-type fruits on plants that are compact and bushy.  If you have a limited space garden, fruit size and yield don’t have to be sacrificed with this tomato!  Bright glossy red 4-6 oz. fruits can average 20-30 per plant.  Easily grow your Tomatoes Galore™ plant right in this very container and simply set it on your patio or deck as an attractive, edible centerpiece.  You can also replant it in patio tubs, window boxes, grow-bags, or in gardens with other compact vegetables.
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Tomato Galore Yellow TOMATOES GALORE™
I’ve seen this Tomatoes Galore™ plant produce more fruit than foliage; averaging 60-80 fruits on one plant!  It is an early dwarf tomato that produces an abundance of small, bright yellow fruits near the stem so little, if any support is needed.  The 2 oz. fruits are flavorful enough to be served alone as a delicious snack or used to add color in salads and salsas.  Easily grow your Tomatoes Galore™ plant right in this very container and simply set it on your patio or deck as an attractive, edible centerpiece.  You can also replant it in patio tubs, window boxes, grow-bags, or in gardens with other compact vegetables.
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tumbler TUMBLER
Tumbler is especially good for hanging baskets it was developed to cascade over the edge of the basket but it will also do well in a pot on the patio.  Exceptionally sweet, 1¼ inch diameter, cherry tomatoes ripen early.  This is one of the best tomatoes for hanging baskets and containers.  This great plant can produce up to 6 pounds of sweet, bright red cherry tomatoes.
Disease Resistance: Fusarium Wilt (F)
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TOMATO VIVA ITALIA VIVA ITALIA
A zesty tomato great for my Italian sauces. This blocky pear shaped tomato is packed with thick flavorful flesh and a minimum of seeds. This tomato is not only excellent for peeling and canning, but delicious for flesh eating and they are high in natural sugars which is rare in this type of tomato. Since it is earlier than most other paste varieties I can get a head start on my sauce making and canning. Don’t forget to plant it with some of my Italian herbs for the ideal tomato sauce. Disease Resistance: V1F2NASBSt.
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TOMATO WHOPPER

WHOPPER
The Whopper is my tomato of choice to slice on hamburgers and BLT sandwiches! These incredibly large, luscious tomatoes have set the standard for taste, size, and yield.  They mature to 4 inches or more across and ripen uniformly even when the weather is overcast. You will find these tomatoes keep right on coming in huge quantities until frost.  They have a wonderful fresh tomato flavor that is great in salads.
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TOMATO WILLIAMETTE WILLIAMETTE
Developed by W.A. Frazier of Oregon State University especially for the gardens of the Northwest. Williamette is a dependable ripener on its way to becoming a favorite Heirloom. Vigorous plants produce good yields of three to seven ounce, globe shaped, red fruits. This is a great slicing tomato with low acid and lots of flavor. Disease Resistance: F1, V
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TOMATO YELLOW PEAR

 

YELLOW PEAR
This unique heirloom cherry tomato from the late 1800’s is a beautiful golden color and shaped exactly like a tiny pear.  The vigorous vines produce abundant bite-size fruits that are very popular in home gardens with their mild, tangy flavor.   Every year my kids ask me to plant this delicious tomato in our garden.  I have even heard it referred to as “garden candy”.  I use this tomato to add color to salads and salsas, or in summer party appetizers.
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  TURNIP
TURNIP

TURNIP
Grow this tasty vegetable for greens or the bulb like root.  Turnip greens are a little more pungent than collards and can be cut and will grow back for multiple harvests.  Plant 6 inches apart and thin as necessary to allow bulbs to mature to size you wish.  Pull mature bulbs before they become woody and before first frost.

   
WATERMELON
WATERMELON CRIMSON SWEET CRIMSON SWEET WATERMELON
A beautiful green watermelon with darker green stripes and bright, rosy-red, crispy flesh.  Sweet 25lb melons are produced on spreading plants ideal for the home vegetable garden.  Plant in mounds in groups of 3 plants, allowing 1 foot between each plant.  Perfect for us in fruit salad or eaten on its own. 
   
WATERMELON SUGAR BABY SUGAR BABY WATERMELON
One of my favorite summertime pleasures is eating a cold slice of watermelon on a hot day. For dessert or just a snack this smaller watermelon with its crisp, sweet red flesh hits the spot every time. The 6-10 pound fruit on compact vines saves room in the refrigerator as well as in the garden. The only thing oversized is the flavor- it is rich and incredibly sweet. An early producer it is truly a short season delight.
 
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