TOPLOGO
All varieties are listed alphabetically by type, to jump to a perticular vegeatble click the Headings below
Broccoli | Broccoli Raab | Brusel Sprouts | Cabbage | Cauliflower | Collards | Corn | Cucumber | Eggplant
Kohlrabi | Lettuce | Melon | Okra | Onion | Pak Choy | Pea | Peanut | Peppers | Popcorn | Pumpkin | Rhubarb
Salsarific | Squash | Strawberries| Tomatillo | Tomatoes | Grafted Tomatoes | Watermelon | Asian Collection
   
   
 
ASPARAGUS
asj
JERSEY SUPREME  
Asparagus officinalis
Asparagus is the earliest harvested vegetable in spring and Jersey is 7-10 days earlier than other varieties with nice thick stalks that are heavy producers the second year.  Choose the location carefully when planting as a productive asparagus bed can last 15 years or longer.  Plant Asparagus in loose well drained soil, in rows 4-6 feet apart at soil level in pot and 12-14 inches apart. Don’t cut shoots the first year, allow the foliage to grow, turn yellow and die on its own.  Harvest spears the 2nd year when they ae 6-10 inches tall breaking them or cutting them off at ground level.
   

 

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.
   
BLACK WAX PENCIL BLACK WAX PENCIL POD
An old-time favorite and one of the best beans for the home garden.  These round-podded, black seeded wax beans are snappy, tender and stringless.  Their bright yellow color make for easy picking.  These meaty beans produce early and continue long into the summer season.  Use for canning, freezing or eating fresh.  
   
KENTUCKY
KENTUCKY POLE WONDER
This classic is probably the most widely grown pole bean.  It has a distinctive flavor, heavy yields and a long harvesting season. The plants bear big crops, too, so you get plenty of beans all season long! Slightly rough, 7 to 8 inch pods should be picked when young for best flavor and texture. Because they use vertical space, they free up the horizontal rows in the vegetable garden for other crops and easier to harvest than bush plants. Support with 5-6 foot poles, trellis, string, fence, or corn stalks as the beans will climb up the corn.  Used for canning, freezing, or fresh from the garden. 
   
MACOTTE MASCOTTE’ DWARF BUSH BEAN
This exceptional dwarf bean is an award winning All American Selection as well as named  a "Top New Edible Plants for 2014" by Better Homes and Gardens Magazine!  5-6 inch stringless, slender, flavorful pods grow on bushy plants 16-18 inches tall making them perfect for patio containers, window boxes as well as the small garden.  The unusually large white flowers add an ornamental element to the plant and the beans set on top of the leaves for easy harvesting. 
   

BROCCOLI

BROCCOLI PACKMAN
A consistent performer Packman produces 8 inch heads as well as plenty of smaller heads from robust side shoots to give big yields.  The domed head extends above the foliage on the plant making it easy to harvest.  Packman has the ability to withstand heat and can be planted early or mid season.  Harvest when the heads are dark green,  if they turn yellow you’ve waited too long.  Harvest the central head  first the side shoots will develop small head clusters.
Chef Jeff’s Tip:  Broccoli is compatible with artichokes, beets, bush bean, chard, cucumber, lettuce, peas, potatoes and spinach in the garden.
   
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.
   

CABBAGE

DISCOVERY
Some say this is the sweetest and best tasting green cabbage available.  I enjoy the flavor of these 3-4 pound heads. They are perfect for steaming and serving with a little butter and salt and pepper.  This smaller cabbage head has better flavor and can stay in the garden longer without splitting.  Cabbage is a cool season crop and is hardy to frost and light freezes.  Harvest by cutting the head at ground level as soon as it feels solid.  Smaller heads may grow from the remaining leaves and stems.
Chef Jeff’s Tip: Cabbage is compatible next to artichokes, beets, bush beans, cucumbers, lettuce, peas, potatoes and spinach in the garden
   


CabbageEarly

EARLY
This early, cool season crop is one of the sweetest varieties with 1 to 3 pound heads.  Harvest the heads when they are solid and firm to hand pressure.  Cabbage is high in beta-carotene, vitamin C, and fiber.  Use it to make German sauerkraut or shred and chop in salads and coleslaw.  I use cabbage as an iceberg lettuce substitute on sandwiches as it is more nutritious and just as crispy.  Cabbage flavor is enhanced with herbs like basil, dill, oregano, savory, and tarragon.
   
CabbageRed RED
A top notch, early variety providing solid, round, bright red heads 6 to 7 inches across.  A garden favorite.  Ideal cooked vegetable to complement many cooked dishes. 
   
CABBAGE RED ACRES RED ACRE
A top notch, early variety providing solid, round, bright red heads 6 to 7 inches across. A garden favorite. Ideal cooked vegetable to complement many cooked dishes. For best results feed with a liquid or slow release fertilizer.
   

RUBY PERFECTION
The very attractive, deep red heads of this hybrid have good heat and cold tolerance.  Ruby Perfection heads are medium sized, dense and have a uniform high round shape.  The 3 pound heads have great flavor and are slow to burst.  Very flavorful and crisp and the red color enhances any salad or slaw. It is easy to grow and perfect for home gardens.  Harvest when the head is firm and brightly colored.  Plant may form smaller side heads after the main head is harvested.  Stores well.
Chef Jeff’s Tip: Cabbage is compatible next to artichokes, beets, bush beans, cucumbers, lettuce, peas, potatoes and spinach in the garden.
   

SAVOY EXPRESS
(AAS)  All American Selection. The fancy crinkled leaves distinguish Savoy from other cabbages.  The head is loosely formed and the texture is sturdy like iceberg lettuce. This variety produces a 8 inch tall yellow green flavorful and compact cabbage.  The smaller heads mature early in about half the time of other Savoy types.  It is also sweeter and more tender than other Savoy.  Mild in flavor and an excellent source of Vitamin C try this cabbage in a salad or shredded in coleslaw.
Chef Jeff’s Tip: Cabbage is compatible with artichokes, beets, bush beans, cucumbers, lettuce, peas, potatoes and spinach.
   
  CARROT
CARROT1 ADELAIDE - Baby Carrot
Adelaide is a coreless Nantes type carrot; it is shaped like a finger with straight sides and a round blunt tip.   This true baby carrot, at maturity is the size of a pinkie. These bright orange little carrots are exceptionally sweet and mature early in the season.  They only reach 3½”-4” long but should but are best harvested around 3” when they are at their sweetest.  Gourmet chefs often serve these with the little greens attached.  Easy to grow, these mini carrots are crisp, juicy and full of flavor, perfect in stews, salads or raw out of the garden
   
CAULIFLOWER
snowball EARLY SNOWBALL
Smooth, pure white heads are produced measuring 8 to 9 inches across.  The plants are medium sized with a uniform growth habit.  Great steamed or served blanched in boiling water for 3-4 minutes.  Ideal vegetable to complement many cooked dishes.
   
  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.

   
CHARD2

SWISS CHARD CELEBRATION
Celebration adds bright color to the vegetable or flower garden mixed with annuals or perennials.  Brilliant colored stalks and beautiful glossy green leaves make this an amazing accent plant.  Colors range from dark red, bright red, magenta, orange, peach, pale pink, light yellow, yellow and white stemmed chards  The rainbow mix of colors will bring Celebration to the table, it’s best eaten when stalks are young and tender .  Harvest outer stalks for continual growth. Water well in warm weather and fertilize for best results.

   
CHARD3 SWISS CHARD GIANT FORDHOOK
One of the healthiest vegetables you can grow, Swiss Chard is a green leaved vegetable that makes a good alternative to spinach.  Tender and juicy, 8-10 inch stalks support large dark green crinkled leaves that can be used in salad or sautéed and cooked like spinach.  This cold hardy variety is also heat tolerant.  Swiss Chard is high in vitamins A, K, and C and is also rich in minerals, dietary fiber and protein.  You can begin harvesting the outer leaves when they are about 6 inches long and leave the inner leaves to continue to grow or cut off the whole plant 2” above the ground to produce new leaves. 

   
CHARD3 SWISS CHARD SILVERADO
The sweet flavorful leaves of Silverado can be harvested at any stage but for salads they are best young and tender.  The white stalks of this Heirloom variety are broad and wide and topped with lush green rumpled leaves.  Start cutting the leaves when they are about 8-10 inches tall allowing new leaves to grow out from the center for a continuous harvest.  Water well in warm weather and fertilize for best results.
   

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 3-4 minutes. Ideal vegetable to compliment many cooked dishes. For best results feed with a liquid or slow release fertilizer.
   

CORN

CHUBBY CHECKERS
This deliciously sweet bi-color corn is as pretty on the table as it is on the stalk.  The ears of corn are a nice mix of white and yellow kernels and measure 8-1/2" long with 14-18 rows of kernels.
This is a good variety for the home garden and is best planted in double rows to achieve optimum pollination.  With an extended harvest time and a great sugar-enhanced taste it is sure to be a garden favorite.
Chef Jeff’s Tip for Success:  Plant away from other corn varieties to get purest flavor.

   
CORN-FANTASTIC

FANTASTIC
This sweet corn lives up to its name, it’s Fantastic!  It’s the sweetest bicolor corn there is.  It’s tender and full of rich corn flavor.  6 foot tall plants produce large 8 inch ears filled with 16-18 straight well filled rows of bicolored kernels that almost melt in your mouth.  The tight husk protects the ear until it is ready to eat.  Fantastic Sweet Corn is a delicious early to mid-summer treat.

   

CUCUMBER

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 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.
   

cucumberCux

CUX
A smoother skinned medium sized cucumber with sweet, crisp flesh.  Ideal for the home vegetable garden. 
   
cucumberPickling PICKLING
An easy to grow variety with an abundance of large, dark green fruit that is great for pickling. 

   

PICKLE JAR
Pick a peck of delicious pickles! Making pickles at home is fun and easy with Chef Jeff's Homemade Pickles. This vigorous plant produces a good crop of pickling-type cucumbers with interiors that are solid and crisp. It is a great choice to make the best crunchy pickles that you have ever tasted. The plants show excellent resistance to diseases and produce heavily over a long season. The cucumbers can be harvested at 1½ inches for tiny sweet pickles or at 5-6 inches for crunchy dill pickles. Chef Jeff's tip for success: For crisp pickles that have less seeds, harvest fresh, just-picked cucumbers that are dark green and firm with warty spines.
Chef Jeff's Tip for Success: For crisp pickles that have less seeds, harvest fresh, just-picked cucumbers that are dark green and firm with warty spines.
   
CUCUMBER_STRAIGHT_EIGHT
STRAIGHT 8
(AAS)  All American Selection.  Still one of the finest - with amazing flavor and vigorous growth!  Dark green slender and smooth, this 8-9 inch long slicing cucumber has delighted generations of gardeners.  Past AAS Winner from the 1930s.
   

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. 55 days until maturity.  Perfect for salads and superb on sandwiches! Water well in warm weather and apply liquid or slow release fertilizer for best results. 
   

EGGPLANT

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 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 ICHIBAN
ICHIBAN
Deep purple and almost black, with wonderful, mild flavor, Ichiban adds interest to the garden as well entrees.  Long and slender fruits are outstanding in stir fries, oriental dishes and are great for grilling, or roasting to add to a vegetable platter.  Attractive plants of Asian origin, Ichiban yields a 10 inch fruit with a thinner skin than regular types of eggplant.  This is an excellent choice for the home garden for looks and taste.
   

EGGPLANT WHOPPER

WHOPPER EGGPLANT
The highest yielding, oval-type eggplant available. The deep purple, almost black fruit are mild and delicious. Produced on vigorous plants growing to 30 inches high. Perfect for Greek and Middle Eastern cuisine. Water well in warm weather.
   
  KALE
KALE-WHITE

WHITE RUSSIAN
Tender and hardy White Russian Kale is a healthy super food rich in carotenoids and flavonoids.  The mild, sweet, frilled gray-green leaves have both white and green mid veining and are especially sweet after a touch of frost.  At full maturity the plant will reach 2 feet but leaves are wonderful picked young and used in salads as baby greens.  Harvest the leaves from the bottom of the plant and work up towards the center leaving at least 4 leaves at the crown allowing the plant to continue producing. 

   
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.

   
KOHLRABI-KOSSAK
KOHLRABI KOSSAK
A giant Kohlrabi - unique bulbs may reach 8-10 inches in diameter!  Sweet, nutty flavor.  The round bulbs with a water chestnut-like texture are ideal eaten raw in a salad or peeled like an apple.  Leaves can be cooked when young and tender.  Excellent quality that will not become fibrous or woody.
   
  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)  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.
   
HEAD
A beautiful, sweet tasting lettuce with a tender crisp and crunchy heart.  Should be picked as a whole lettuce for use in salads, sandwiches or as a garnish. 
   
LETTUCE NEW RED FIRE NEW RED FIRE
Frilly, ruby-red-edged leaves are crisp, sweet and perfect for salads or sandwiches.  The impressive loose leaf heads are heavy and full.  Compact leaves are tolerant to heat and cold with proven bolt resistance. 
   
RAISA
This outstanding red leaf lettuce variety has deep bronze-red color and wavy foliage.  Mounded plants produce tender leaves with a mild delicious flavor that is perfect for salads, sandwiches or as a garnish.
   
LETTUCE RED SALAD RED SALAD BOWL
This appealing, slow bolting red oak leaf type lettuce has rich, deep-red finely divided leaves. I harvest the leaves when they are big enough to use on a sandwich or in a salad. The sweet flavored and tender leaves are a colorful addition to salads or as an accent on plates filled with tuna or chicken salad. It is perfect planted in full sun in any size garden or pots on the patio.
Chef Jeff’s Tip: Red Salad Bowl has a delicate texture so handle gently when washing and preparing.
   

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.
   

SnipNgrow

SNIP N' GROW
Enjoy delicious, nutritious greens as close as your back door or patio table!  Easily grow Snip’N’ Grow Lettuce right in this very container and simply set it on your patio or deck as an attractive, edible centerpiece.  Lettuce thrives in full sun in spring and part shade in the heat of summer.  Water your lettuce every day and more often in hot and dry conditions. Harvest leaf lettuce as soon as it begins producing leaves longer than 5 to 6 inches. Cut the leaves from the outside of the plant so the main part f the lettuce continues to produce new foiliage.

This will provide a ‘Cut and Come Again’ harvest.  I recommend harvesting your lettuce in the morning after the plants have had all night to become plump with water.  Before using, rinse lettuce thoroughly with cool water, shake or pat dry with paper towels to remove excess moisture and store in plastic bags in the refrigerator.  Use fresh in salads and on sandwiches or burgers.
   
LETTUCE SUMMERTIME SUMMERTIME
A fresh tasting Iceberg head lettuce with a superior sweet flavor. A crisp and tender headed lettuce with a crunchy heart. Can be harvested whole for use in salads, sandwiches or as a garnish.
   

MELON
MELON-CLASSIC CANTALOUPE SUGAR MELON CLASSIC
A sweet tasting Melon ideal for the home vegetable garden.  Plant in mounds in groups of three plants, allowing 4-6 feet between each mound.  Perfect for use in fruit salad or eaten on it’s own.
   

OKRA

Okra

OKRA
Okra thrives in warm temperatures and provides a fleshy, ribbed pod that is eaten as a vegetable.  The pods are most tender when harvested small, at 2-3 inches long.  Harvest these fast growing pods every two days or productivity can be reduced.  When cooked, the pods release a gummy substance that I use as a thickening agent in soups.  Okra is high in vitamin A and can also be used for gumbos, fried, roasted, canned or pickled.  The beautiful hibiscus-like flowers make this a worthwhile ornamental plant for your garden.
   
ONION
ONION BENNIES BENNIES RED
Four to six inch globe onion with bright red skins and sweet pinkish-white flesh. The best sweet onion! Perfect for soups, salads, sandwiches and many cooked dishes.
   
WHITE SWEET SPANISH ONION WHITE SWEET SPANISH
Large, globe shaped bulbs with white flesh, and excellent flavor. Perfect for soups, and as a garnish, or as a complement to many cooked dishes.
   
YELLOW SWEET SPANISH
Large bulbs have medium-firm flesh and a brownish- yellow skin.  Pungent and highly flavorful.  Use in hot dishes, salads and also great for pickling! 
   
PAK CHOY
PAK CHOY PAK CHOY
No matter how you spell it, this graceful  vegetable has a pure white, thick, upright stalk with frilly, dark green leaves. It is a striking Chinese vegetable that has bright white veins running through the green leaves and down into the stalk. The mild, peppery taste and crunchy texture of the stalk is often used in stir-fries. I like to use the juicy, crunchy leaves in salads as they stay crispier than lettuce. Pak Choy is a quick growing plant that can also be used as an ornamental accent in mixed decorative containers for a bold element.
   
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

ANAHIEM

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.

   

EPPER BETTER BELL

BETTER BELL
Crisp, very blocky, thick walled, 3 ½ inch to 4 ½ inch, four lobed green fruits turning red when ripe. Heavy producer and very disease resistant. Great for roasting! Add color and flavor to salads and cooked dishes.

 

   

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.
   
PEPPER-BIG-EARLY BIG EARLY
Huge, sweet stuffing peppers produce up to 8” long by 4.5 inch wide fruits.  Add color and flavor to cooked dishes, salads, salsas, or spicing up your favorite dish.  Turns from green to red!
   

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. 
   
CARIBBEAN RED HOT CARIBBEAN RED HOT
This red hot pepper is just about as hot as you can get and produces wrinkled fruit that taper to a blunt point and turn from red to green when ripe.  Add color and spice to salads and cooked dishes.
   

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.
   

CORNO

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 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.
   
CRUSHED-RED

CRUSHED RED PEPPER FLAKES
This highly productive plant produces cone shaped fruit with a spicy flavor that are perfect peppers for Homemade Red Pepper Flakes.  Homemade flakes typically have a richer color and stronger taste than the store-bought version.  Dry this pepper variety alone or mix with several of your favorite mild peppers.  Create your own special family blend that can be used in virtually all your recipes or as a topping for pizza or pasta.  Make it hotter or milder starting with this great spicy pepper.  Dry peppers in oven or food dehydrator until brittle before crushing.  Crush with rolling pin or in a food processor or coffee grinder. 

   
GARDEN SALSA GARDEN SALSA
One of the best chili peppers for Mexican salsas, these high yielding peppers mature from green to red.  8-9 inches long and 1 inch wide.  Adds color and spice to the salads, salsas and cooked dishes.
   
GHOSTPEPPER

GHOST PEPPER
CAUTION: INSANELY HOT
Ghost pepper is also known as “Bhut Jolokia” and is over 1 million Scoville units hot and three times hotter than the habanero.  These orange to red cone shaped peppers are 1-2 inches wide and 2-3 inches long on tall plants.  Use caution when touching these peppers, wear gloves to protect your hands from the burn when planting, harvesting and using.  Throw the gloves away after using. 
Grower and Retailers of this plant are not responsible for injury.  Handle and eat at your own risk!

   

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.
   

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.
   
HOT BANANA HOT BANANA
Mildly hot, banana-shaped peppers are 6” long x 2” wide.  Best flavors when eaten in its ripe yellow state.  Use fried, pickled or fresh in salads.  Plant in full sun.
   
hot habanero HOT HABANERO
A very hot, Habanero pepper.  Medium to large wrinkled fruits turn green to a fiery red when mature.  Suitable for containers. 
   
HUNGARIAN HOT 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. For best results feed with a liquid or slow release fertilizer.
   

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. 
   
PEPPER-LILAC LILAC
Unique, lavender color.  This fruit matures from ivory to lavender to red.  Medium-sized, vigorous plant with 3½” to 4½” fruit.  Ideal for use in the home vegetable garden or large containers.  Perfect for use in salads, stuffing, as a snack or cooked in a stir fry. 
   
MUCHO NACHO MUCHO NACHO
This jumbo-sized hybrid jalapeño has fruits that are longer, thicker, and hotter than standard jalapeños! The large, 4 inch meaty peppers ripen to red upon full maturity, however, are usually used green. Mucho Nacho has a crisp, juicy bite with firm skin that won’t collapse when you use it for stuffing. I like to freshly mince this pepper into salsa or slice it on top of nachos and hot dogs. This variety is the perfect jalapeño type pepper to satisfy your craving for hot, pungent spice without the extreme bite. The disease resistant plants are vigorous and high yielding.  
Chef Jeff’s Tip for Success: When handling hot peppers use rubber gloves or clean under running water to avoid skin burn from the juice
010493-3834 (retired)
   

pimento elite
PIMENTO ELITE
A high yielding pepper that produces sweet, thick-walled, 3 inch by 3 inch fruit that turns from green to red at maturity.  Adds color and flavor to salads and cooked dishes. 
For best results stake this variety
   

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.
   

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 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 home-made or bottled Italian dressing. Chill, serve on lettuce leaves and impress your guests!
   
pepper red hot chili RED HOT CHILI
A hot variety of pepper which produces a bountiful crop of bell-shaped, green fruit which turns red upon maturity
 

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.
   
SPANISH SPICE
This thin walled 7x 1¾ inch gourmet fruit is slightly tapered and turns from green to red when ripe.  A highly productive plant producing mild and spicy peppers.  Adds color and spice to salads and cooked dishes.
   
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.
   
peppersupercayenne SUPER CAYENNE
Long Tapered fruit, green turning to red at maturity.  Very hot and perfect for containers.  Adds color to salads and perfect for containers. Adds color and flavor to salads and cooked dishes. For best results feed with a liquid or slow release fertilizer.
   

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 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.
   
TABASCO TABASCO
This is the fiery hot pepper that has made Tabasco sauce famous! The light yellow-green peppers turn red when mature and grow on tall plants. It is the only chili variety whose fruits are juicy and not dry on the inside. Tabasco sauce is made from this pepper, vinegar, and salt. Tabasco sauce adds zest to numerous dishes and is an essential ingredient in Bloody Mary cocktails. This plant is resistant to tobacco mosaic virus. The “heat” of this pepper ranges from 30,000 to 50,000 on the Scoville scale. It is ideally grown in the garden or in pots on the patio.
   

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. Perfect for mild salsas, salads, or your favorite stuffed pepper dish.
   

WORLDS HOTTEST

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.
   
Pepper Yellow Bell YELLOW BELL
Large yellow pepper with thick walled, glossy fruit in abundance that is great for roasting.  Adds color and flavor to salads and cooked dishes.
   
POPCORN
popcorn

POPCORN
My entire family enjoys the simple pleasure of growing our own flavorful popcorn!  The hot popped kernels will have delicious flavor and tenderness with a fluffy shape and good color.  This plant boasts good stalk strength, grain color, and successful popping. Popcorn can cross-pollinate with other varieties of sweet corn, so plant them at least 14 days apart.  Plant your corn in blocks, or rows of 4 or more to ensure good pollination. 

Leave your popcorn in the garden until the stalks are brown, the husks are dry, and the kernels are hard. Twist and snap each ear from the stalk before the first frost, then strip away the dried husks from each ear of corn.  Hang or spread the ears out in a warm, dry location with good air circulation for four weeks to cure.  The kernels are ready for storage when they can easily be twisted or rubbed from the cob.  The kernels keep up to three years in airtight containers. Pop your homegrown popcorn on the stovetop your usual, favorite way.

   
  POTATO
POTATO FINGERLING

Russian Banana Yellow Fingerlings
Russian Banana Yellow Fingerlings produce banana shaped tubers with creamy yellow flesh and light yellow-brown skin.  The long slender potatoes are low in starch and rend to hold their shape; perfect for potato salads or scalloped potatoes, steamed, or oven roasted.
Plant potatoes in well-drained, deep loose fertile soil and water them regularly.  With very three inches the plant grows mound more soil around the sides of the plant, this protects tubers from sunlight which can cause them to turn green and become toxic. Stop adding soil when flowers appear.  Potatoes are ready to harvest when top of the plants have died off.  Harvest carefully by hand, brush off soil, but do not wash until ready to use, it shortens their storage life.  Store in a cool dry place.

   
POTATO REDGOLD

Redskin Gourmet Red Gold
Red Gold is a medium sized potato with light red skin and a delicate yellow flesh and great texture.  Perfect steamed, boiled, baked, fried, mashed, roasted or any way you cook it.
Plant potatoes in well-drained, deep, loose fertile soil and water them regularly.  With very three inches the plant grows mound more soil around the sides of the plant, this protects tubers from sunlight which can cause tubers to turn green and become toxic. Stop adding soil when flowers appear.  Potatoes are ready to harvest when top of the plants have died off.  Harvest carefully by hand, brush off soil, but do not wash until ready to use, it shortens their storage life.  Store in a cool dry place.

   
POTATO YUKON

Yukon Gold
Yukon Gold lives up to its name with its delicious yellow flesh.  The outer skin is golden-brown, thin, free of eyes and easy to peel. The firm, yellow flesh keeps its color when steamed, boiled, baked, fried, mashed, roasted or any way you cook them.
 Plant potatoes in well-drained, deep,  loose fertile soil and water them regularly.  Every three inches the plant grows mound more soil around the sides of the plant, this protects tubers from sunlight which can cause them to turn green and become toxic. Stop adding soil when flowers appear.  Potatoes are ready to harvest when top of the plants have died off.  Harvest carefully by hand, brush off soil, but do not wash until ready to use, it shortens their storage life.  Store in a cool dry place.

   

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.
   
cinderella

CINDERELLA
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.

   
  RADISH
RADISH

ROXANNE
All-America Selection 2015.  Roxanne has a vibrant coat of red that does not bleed into the creamy white interior.  The bright red ball grows to a diameter of 1½inches space about that far apart to give it room to grow.  Roxanne is easy to grow and has a distinct pepper flavor and stays firm and crunchy even when oversized.  Unlike other large radishes, Roxanne resists bitterness when in the ground for a long time and can grow even larger.  Roxanne is also a good choice for containers it can be grown in a 4” deep pot.  Remove the top after harvesting or the radish will shrivel.

   
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.
   
VICTORIA VICTORIA RHUBARB
This vigorous Heirloom Rhubarb stands out from other varieties with its bright red color and large stems.  The thick stalks are perfect for pies, sauces and preserves.  The tart flavor is great to combine with sweet strawberries.  The skin is tender, requires no peeling and has wonderful flavor and appearance when cooked.  The stalks are crimson red and shade to green on the inside.  This hardy variety requires little care and yields increase every year
   
SALSARIFIC
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 MUCHO NACHO
This jumbo-sized hybrid jalapeño has fruits that are longer, thicker, and hotter than standard jalapeños! The large, 4 inch meaty peppers ripen to red upon full maturity, however, are usually used green for cooking . Mucho Nacho has a crisp, juicy bite with firm skin that won’t collapse.  I like to freshly mince this pepper into salsas or slice it on top of nachos and hot dogs. This variety is the perfect jalapeño type pepper to satisfy your craving for hot, pungent spice without the extreme bite. The disease resistant plants are vigorous and high yielding.  The perfect salsa has sweet, salty, and spicy flavors.  Try different combinations of these to achieve salsa perfection: tomato, onion, pepper, garlic, salt, lime juice, vinegar, fresh parsley, cilantro, mint, basil, oregano, and pinches of sugar.  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.
   
SALSA TRIO
I have specially selected Poblano, Jalapeno, and Garden Salsa peppers for their complex flavors that will excite your taste buds and add spice to your fresh, homemade salsas.  For a great salsa with sweet, salty, sour, and spicy flavors.  I recommend adding tomato, onion, pepper, garlic, salt, lime juice or vinegar, pinches of sugar, fresh parsley, mint, basil, oregano and cilantro. Taste frequently until you achieve that perfect combination.  Salsa is only as limited as your imagination, so experiment with different combinations and enjoy.
   

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-ACORN-TABLE-ACE ACORN TABLE ACE
Thick delicious, bright orange flesh and black-green outer skin.  Compact, semi-bushy plants produce one of the tastiest acorn squash grown.  This winter squash stores well and is great for small gardens.  Water well in warm weather and plant in raised rows that are about 24” apart.
   

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.   Water well in dry weather and fertilize with liquid or slow release plant food for best results. 
   

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.
   
FLYING SAUCER FLYING SAUCER
This summer squash looks just like its name – a flying saucer!  The fun, star-like shape with radiating points and multi-color pattern is irresistible to kids.  It has a semi-bush growth habit and is amoung the easiest vegetables to grow.  This summer squash offers a creamy, buttery texture that I find mixes well with tomatoes, onions, mushrooms, cheeses and fresh herbs.  Pick the fruits when they are about 2” in diameter and prepare like any summer squash: steam, bake roast, stuff, sauté or grill. 
   
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. 
   

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. 
   

SQUASH YELLOW STRAIGHTNECK

SQUASH YELLOW STRAIGHTNECK
Smooth skinned, butter yellow colored squash that can grow to 6-10 inches long and 3 inches wide.  Great in stir-fries or as a side dish.
   

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.
   

STRAWBERRY
BERRIES GALORE
Nothing Compares to a vine-ripened strawberry that has been seasoned to perfection in early summer sunshine.  One of my favorite ever bearing selections, Berries Galore, Produces large yields of sweet fruit in June and for many months after that.  I savor the fresh fruit in desserts, juices, jams, garnishes and syrups; they are also a healthy delicious snack.  Deep green, shiny foliage and large early blooms are ideal for containers, hanging baskets and the home garden.   
   

cabot

CABOT STRAWBERRIES
Fragaria x ananassa ‘Cabot’ PP16,971
Here is the best-tasting big berry to use for dipping in chocolate.  The extra-large berries are loaded with sweet, juicy flavor.  Cabot produces heavy, consistent yields of medium-firm fruits that are wide and richly colored.  This June Bearing strawberry produces one large crop of fruit each year in mid-June to early July.  Use this berry fresh in desserts, smoothies, syrups, or as a garnish.  Plant it in a patch by itself or in rows bordering a flower, vegetable, or herb garden.  Grow it in hanging baskets, barrels, grow-bags, or patio pots.  When planted in the ground, apply 2-4” of weed free straw mulch in mid to late November for winter protection. Cabot thrives in full sun with well-drained, loamy soil.  It is hardy in Zones 4-7.  Disease Resistance: red stele.
   
Dippity do DIPPITY DO
Known for its huge berries, excellent flavor and sturdy stem, this Strawberry is a great choice for the home gardener that loves chocolate dipped treats.  I love the contrast between the rich red color and the dark or white chocolate I dip it in.  The resulting flavor and aroma is sure to please.  Very hardy and easy to grow, plant Dippity Doo in a sunny well drained location.  This mid-season variety produces all its berries in June / July.  Mulch plants with straw for cleaner fruit and moisture retention.

   

EVERBEARING
As one Chef Jeff’s Selections, I produce juicy, sweet fruit in June and for many months to follow.  Use my delicious, fresh fruit in desserts, juices, jams, syrups, snack or garnishes.   I am ideal for container, hanging baskets and the home garden.
   
eversweet EVERSWEET
Fragaria x ananassa ‘Eversweet’
Eversweet has bright red, cone-shaped berries with an exceptionally sweet flavor reminiscent of heirloom varieties.  This strawberry produces a steady supply of tasty fruit all summer.  Eversweet is known for its large, plump, and prolific fruits that have good disease resistance.  It thrives in heat with no loss in fruit quality.  Use the delicious fruit in desserts, juices, jams, syrups, as a garnish, or dip in chocolate.  Plant it in a patch by itself or use to border a flower, vegetable or herb garden.  For small space gardens grow it in hanging baskets, window boxes or pots on the patio.  Ebersweet thrives in full sun in rich, well-drained soil.  It is hardy in Zones 5-9
   
HONEOYE
This Chef Jeff Selection produces juicy, sweet fruit in June and for many months to follow.  Use my delicious, fresh fruit in desserts, juices, jams, syrups, snacks or garnishes.  Use the delicious, fresh fruits in desserts, juices, jams syrups as a garnish, or dip in chocolate.  Plant in a patch by itself or use to border a flower, vegetable, or herb garden.  For small space gardens, grow in hanging baskets, window boxes, barrels, or pots on the patio.  Honeoye thrives in full sun in rich well-drained soil. 
   
quin

QUINAULT
This Chef Jeff Selection produces juicy, sweet fruit in June and for many months to follow.  Use my delicious, fresh fruit in desserts, juices, jams, syrups, snacks or garnishes.  Use the delicious, fresh fruits in desserts, juices, jams syrups as a garnish, or dip in chocolate.  Plant in a patch by itself or use to border a flower, vegetable, or herb garden.  For small space gardens, grow in hanging baskets, window boxes, barrels, or pots on the patio.  Quinault thrives in full sun in rich well-drained soil. 

   

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 444 444
After growing this meaty tomato in my own garden, I can vouch for its excellent disease resistance and heat tolerance! This plant has large, juicy red fruits that are perfect for slicing on salads and sandwiches. I also use the tasty fruits in my home made sauces, and cooked dishes. The smooth, round tomatoes ripen uniformly and are extremely productive.
Determinate
   
TOM-AMISH-PASTE AMISH PASTE
An old Amish heirloom that dates back to the turn of the century!  Generations have used this tomato in sauces and for canning.  Full and rather unusual flavor.  Said to taste the best of all paste tomatoes.  Tasty, solid flesh used for stews, bottling, drying, and sauces.  8-12 oz. plum shaped fruit.  Twice as big as the classic Roma tomato.  Great in salsa, catsup, or spaghetti sauce.  Excellent for slicing.  Bright red. 
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TOM-ARKANSAS-TRAVELER ARKANSAS TRAVELER
As “Everyone’s favorite tomato”, this pre-1900’s variety has incredibly delicious, creamy, mild fruit.  It produces an abundance of 6-8 ounce, round, baseball-sized pink-red fruits.  I think this tomato may well be one of the best all-around varieties for the home garden – use it for canning, drying, slicing, in salsas, cooked dishes, or eating fresh!  Arkansas is blemish-free, tolerates high heat and humidity, and is resistant to cracking and disease.
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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).
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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.
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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.
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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.
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TOMATO BETTER BUSH

BETTER BUSH
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.
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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.
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BLACK KRIM BLACK KRIM
Generations of gardeners have delighted in the flavorful fruit and unique colored of heirloom tomatoes!  This heavy producing heirloom tomato originates from the island of Krim in the Black Sea of Russia. This large tomato boasts a rich, dark brown-red color on the outside and a blackish-red meaty inside!  Gourmet restaurants across the country feature this 10-12 ounce tomato with rich, sweet flavor, and just a hint of saltiness. The color of this tomato darkens in hot weather, and this fruit sets well even in the heat.  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!  This old-fashioned indeterminate variety will need a stake or tomato tower for support. 
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BLACK PRINCE
This is one of the most popular and favored black tomatoes.  The 3 to 4 ounce, globe-shaped fruits are crack resistant with very dark red skin.  The tender, juicy fruits have a flesh color that ranges from dark red to chestnut brown. Black Prince, a true Siberian tomato, grows well in cooler climates with a flavor that is deliciously different from other tomatoes.  I use the unique color in my salads and the rich flavor in my cooked dishes and salsas. This is the perfect size tomato for patio gardens.
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BOX CAR BOXCAR WILLY
I am proud to say this delicious tomato is an heirloom variety from the U.S.A. It is said to be named after the legendary country singer and king of the hobos Box Car Willie.  This tomato boasts good, old-fashioned flavor with a smooth, red color and dark orange undertones.  I find the 10-16 ounce medium-large tomatoes are extremely juicy and just the right size for slicing or using fresh in salsas, salads sauces, or cooked dishes.  It produces high yields over a long season and has good resistance to disease and cracking.
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TOMATO BRADLEY PINK BRADLEY PINK
This smooth southern favorite known as the “world’s best tasting tomato” has been around for generations.  Grown for its pastel color, tenderness and juicy flavor this prime eating tomato has inspired its own annual festival in Bradley, AK!  The fruits ripen in clusters of 7-10 and ripen at the same time on large strong plants making this an ideal variety for canning and freezing.  Also a great complement to salads, soups and hot dishes. 
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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.

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Bush Champion BUSH CHAMPION
My neighbor introduced me to this fantastic patio tomato with meaty and flavorful fruit.  The compact plants are 24 inches tall with good yields of 8 to 12 ounce tomatoes.  It is a great choice for people with limited garden space.  At home I like to complement the juicy tomato slices with fresh basil and parsley from my garden.  This tomato is a great addition to cooked dishes, salads, and soups.  It is also superb on sandwiches, hamburgers, and for pickling.  Tomatoes keep their flavor and texture when stored in a cool, dry location; do not refrigerate
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BUSH GOLIATH
I grow Bush Goliath in containers on my patio.  It is one of the best early patio tomatoes around with flavorful meat and sweet tomato taste.  It has been specially developed for people with limited garden space.  The huge 3-4 inch red tomatoes produce good yields consistently through summer until frost.  The plants are compact and grow to 3 ½ feet tall.  Add tomatoes to cooked dishes, salads, and soups.  They are superb sliced on sandwiches and hamburgers.  When cooking at home I like using thinly sliced tomatoes and mozzarella cheese sprinkled with olive oil and chopped basil, for a simple and delicious treat.  Tomatoes keep their flavor and texture when stored in a cool, dry location; do not refrigerate. 
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TOMATO CARNIVAL CARNIVAL
An impressive early ripening variety with outstanding flavor, yield and disease resistance.  Carnival ripens evenly with meaty fruits and few seeds. I find the large, 8 ounce fruits are excellent for slicing on sandwiches and burgers. I also use the tasty fruits in my home made salads, sauces, and cooked dishes.
The short compact vines produce earlier than Celebrity and have good protective foliage with vigorous growth.
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CASPIAN CASPIAN PINK
This wonderful Russian heirloom variety originated from the shores of the Caspian and Black seas.  It is one of the finest tomatoes you can grow according to its fans.  Caspian pink has stunning pink skin and absolutely great flavor.  A beefsteak tomato that can range from 11 ounces to a pound in weight one slice is perfect on a hamburger.  It’s a huge tomato that is not always a perfect shape and  may ripen a bit unevenly but the flavor makes up for its shortcomings.  This meaty tasty tomato is also great in salads, for soups, sauces and of course sandwiches.
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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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TOMATO-CHELLO CHELLO
Chello produces an abundance of cheery, bright yellow cherry tomatoes.  It is has a super-sweet flavor that is superior to other yellow varieties.  My neighbor says it is one of the first to ripen in her garden and that the compact vines are terrific for pots on her patio. The fun color and small size fruits are just right for kid-friendly salads and snacks. It is also delicious in cooked dishes or eaten straight from the vine.   
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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 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 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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HEALTH KICK
A new, impressive tomato that is power-packed and healthy!  In comparison with any other tomato on the market today, Health Kick boasts 50% more Lycopene, the naturally occurring antioxidant normally found in tomatoes.  When tomatoes are eaten on a regular bases, studies indicate that Lycopene lowers the risk of certain diseases, including types of cancer such as respiratory, digestive and prostate.  Lycopene is what fives tomatoes their bright red color.  Lycopene is most actively released through cooking, so use in tomato sauces, soups, or pastes; but is just as delicious in salads. Deep plum shaped, 4 oz fruits are high yielding, large, and have a vigorous growth habit and disease resistance.
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HEARTLAND HEARTLAND
Home gardeners love the excellent performance and flavor of this meaty tomato.  Dwarf and compact, the vines may only reach 3-4 feet, but don’t let that fool you, as Heartland abundantly produces large, 6-8 ounce fruit all season long.  This tomato is perfect for small space gardening.  Use in salads, sandwiches, hot dishes, soups and sauces. Disease resistance: VFN
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homer HOMELY HOMER
Homely Homer is taking the tomato world by storm.  This top-performing tomato is big, bold, and ugly with a delicious tomato taste.  My kids love the deeply ridged, deformed fruits, but the summertime backyard garden flavor is so exceptional that it is a favorite of mine too.  This strong, firm, and juicy variety will even outperform many other beefsteak tomato varieties.  Homely Homer may need staking as it reaches 5 – 6’ tall.  Pinch out early side shoots to create strong branches.
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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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INDEPENDENCE INDEPENDENCE DAY
This early producing tomato will be one of the first to ripen in time for your barbecue and Independence Day celebration- just 49 days from transplant to harvest.  Strong vigorous plants supply bright red fruits that average 3-4 ounces all season long with great consistency and flavor.  The sweet, juicy tomatoes produce an abundance of fruit so you can pick several at a time for salads and cooked dishes.
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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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TOMATO-JOLLY JOLLY
All American Selection (AAS) winner for 2001

This vigorous plant produces pink cherry tomatoes shaped with a distinctive point, like a tear drop.  The 1 ½ ounce petite fruits grow in clusters of 9 to 14 with a sweet, absolutely delicious flavor that will delight all gardeners.  My wife and kids love to add this pretty tomato to our homemade salads.  It also makes a kid-friendly after school snack or a healthy lunch box idea.
   
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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LA ROMA
La Roma is my 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.  It produces heavy yields on compact, uniform plants that are perfect for small space gardens or in containers on the patio. Determinate
   

TOMATO LARGE CHERRY

LARGE CHERRY
This cherry tomato variety is one of the most popular of the cherry tomatoes. Vigorous, healthy, heavy-bearing vines produce clusters of deep scarlet, 1-1.25 inch scrumptious fruits all season long.  A use this great tomato for stuffing with chicken or tuna salad and serving as an appetizer.  Or pipe  an herbed cream cheese mixture and into the cherry tomatoes and decorate with a sprig of herbs for an elegant and easy appetizer.
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TOMATO LEMON BOY LEMON BOY
Plant produces good yields of large delicious, 8 oz. bright lemon yellow tomatoes.  Lemon Boy has an amazing sweet, mild and tangy flavor.  Mild low acid flavor is great for those that can’t eat red tomatoes.  Extremely vigorous plants produce large harvests of attractive fruit.  This 3-4” tomato has intense yellow color inside and out and adds unique flavor and color to your favorite tomato dish.  Be sure to pick before the get over ripe, they can get mushy if they left on the fine too long.  Disease Resistance: VFN
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TOMATO-MARGLOBE MARGLOBE
'Marglobe' was first developed in 1917 from a cross between 'Marvel' and 'Globe'.  ‘Marglobe' has been in demand for several generations while many other varieties have come and gone.
Large fruits are globe shaped, smooth and bright red right to the stem. The very sweet and thick-walled tomatoes average 8 to 10 ounces each. Plants are stocky, vigorous, heavy producers and have excellent disease tolerance. Vine growth is uniform and provides good protection from sun scald. Tolerant to Fusarium Wilt.

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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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TOMATO MOUNTAIN PRIDE MOUNTAIN PRIDE
As the oldest child my mother always took me with her to work in the garden and I remember planting Mountain Pride tomatoes by her side.  The vigorous vines produce loads of 8 ounce fruits that ripen uniformly with robust flavor.  Many proclaim this to be the best tomato they’ve ever had! It is a large beefsteak variety that is perfect for hamburgers, cooked dishes and salads. Disease Resistance: VFFASt & Crack Resistant
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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-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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PINEAPPLE
Originally from Kentucky, this colossal beefsteak type tomato can weigh up to 2 pounds!  The color of the ripe fruit will stand out in your garden and in your cooking with beautiful bright yellow and red streaks.  Pineapple has a mild flavor, meaty flesh, and relatively few seeds that I like to simply slice and eat with just a sprinkling of salt and basil.  I have always enjoyed striped, bi-color tomatoes and this variety has real tomato taste that you just can’t experience with today’s milder-tasting hybrids.

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TOMATO-RED-CHERRY RED CHERRY
From talking with gardeners in my neighborhood and at local farmers markets, this is an extremely popular tomato!  The small, sweet, cherry-like fruits are deliciously sweet and can be enjoyed as a snack or whole on salads.  They grow in large clusters on strong disease resistant vines. Disease Resistance VF1
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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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san marzano SAN MARZANO
Originally from the Campania region of Italy in the 1770’s, this Italian classic is one of the best paste tomatoes.  It has good yields of large, 9 ounce red plum shaped tomatoes that enhance traditional Italian dishes.  San Marzano has tart flavor, firm pulp, a low seed count, and easily removed skin.  For this reason it is widely used in pizzas, pastas, and for canning or drying.  The long, blocky fruits mature with a small seed cavity that I like to scoop out, leaving all the tomato meat.  This means less boiling to get a first class paste.
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sir speedy SIR SPEEDY
Sir Speedy is a great new early tomato with medium size 4 to 6 ounce tomatoes that will likely be among the first of the season!  Even though this plant starts to bear a large crop of fruit early, it does continue to bear throughout the season. This variety is juicy and tender with full tomato flavor.  The compact, vigorous plants are perfect for planting in the garden or in pots on your patio.  I use this tomato to get a head start on my summertime cooked dishes, salads, salsas, sauces, and for canning.  This season see if you can be the first in your neighborhood to enjoy fresh tomatoes from the garden! 

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STEAKHOUSE STEAKHOUSE™
Steakhouse™ is the perfect tomato to grow to create this easy and delicious summer salad recipe.  Strong fines produce mammoth yields of 12 to 16 ounce, deep red meaty fruits.  Add the thick hearty flavor of this tomato to all of your traditional cooked dishes, salads and soups.  You’ll even find one large slice is perfect on your sandwiches and hamburgers. Disease Resistance: VF1F2T
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STEAKHOUSE™ SALAD
2 large Steakhouse™ tomatoes sliced thick
2 lg. sweet onions sliced thin
Alternate slice of onions and tomatoes on a plate.  Sprinkle with salt and fresh finely chopped basil.  Pour vinegar and oil dressing over tomatoes.  Chill before serving.
   
SUGARBERRY
The awesome flavor of this golden cherry tomato is like eating a piece of candy!  Incredibly sweet, Sugarberry has a brix (sugar content) reading of 10, about as high as you can go.  This tomato averages ½ ounce in weight with vigorous vines that continually produce hundreds of fruits all season.  Although thin-skinned, the fruits won’t split open when ripe.  These tomatoes are so good I pick them in the garden for an unbeatable summer snack.  This may be the sweetest golden cherry tomato ever!
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SUGARY SUGARY
All America Selection (AAS) Winner
Sugary has it all - super-sweet flavor, a fun shape and huge yields on plants that keep growing all season!  This 2005 AAS winner has a super-high sugar content and fascinating fruits with pointed ends that look as if a regular cherry tomato has been stretched out.  The ultra high sugar content (9.5 BRIX), dark reddish-pink color, and great flavor will make anyone a tomato lover.  A bowl of these on my picnic table is better than candy.  This may be the sweetest red cherry tomato yet!

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SUNRAY SUN RAY
Tasty bite-sized cherry type yellow tomatoes that are sweet and juicy.  Grown in large clusters, these tomatoes are perfect for salads, or simply off the vine. 
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TOMATO-SUN-SUGAR

SUN SUGAR
Try this golden cherry tomato for a great summer snack. Incredibly sweet, Sun Sugar has a brix reading of 10, about as high as you can go. It’s almost like eating a piece of candy! The flavor is awesome and they are continually productive all season. Tomatoes average ½ ounce in weight, and the vigorous vines produce hundreds of fruit. Although thin-skinned, they don’t crack open when ripe. These tomatoes are so good I eat them as I pick them in the garden.

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TOMATO SUPERFANTASTIC

SUPERFANTASTIC
This outstanding early tomato has improved disease resistance and produces high yields continuously until frost. It is smooth, solid, and meaty, with a delicious flavor and 8-10 ounce red fruits. I use this variety for slicing on hamburgers and sandwiches because of the large, perfectly formed fruits.
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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-CLUSTER SWEET CLUSTER
Whenever I shop at the supermarket I always see this variety sold with the clusters of tomatoes still on the vine.  Now you can grow this sweet and delicious variety in your home garden.  It is easy to grow with juicy 5 oz fruits that grow in long clusters of 6 to 8 per branch.  The fruit holds superbly on the vine and ripens at the same time making it perfect for salsas, sauces, and cooked dishes.
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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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TUMBLING TOM
Lycopersicon esculentum
Let me introduce you to Tumbling Tom, a truly trailing tomato with compact foliage that cascades to 20 inches over the sides of hanging baskets.  This sturdy, evenly branched plant is loaded with big handfuls of luscious cherry sized tomatoes.  Plant this unique tomato in small space gardens, patio containers or hanging baskets for a show stopping display with no need for staking.  The sweet, fine flavored tomatoes are the perfect size for snacking and salads.  This plant produces heavy yields throughout the summer with excellent disease resistance.  To savor the flavor, the nutrients, and the texture of tomatoes, store them in a cool dry location; do not refrigerate.  In our fast-paced life, I find the simple things, like growing your own tomatoes, that can give you the most pleasure.
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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 WI 55 WISCONSIN 55
This old-time favorite was bred by J.C. Walker of the University of Wisconsin in the 1940’s and thrives in a wide range of growing conditions.  It is a widely grown tomato that is considered ideal for home gardeners with nicely shaped ½ pound fruit. Wisconsin 55 is my favorite early slicing tomato with great flavor and lots of sweetness in every bite.  I plant it every year to use in my cooked dishes, on salads and sandwiches,and is good for canning. 
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Worlds Largest Tomato WORLD'S LARGEST
World Record Holder!
‘Delicious’
The name of this grand tomato also describes the taste – Delicious!  This gigantic tomato currently holds the world record for being the largest tomato ever grown!  The red fruits are often more than 2 pounds with smooth, solid flesh and a rich, fruity flavor that ends with a tangy tomato zing!  This tomato has tiny seed cavities and is crack resistant.  It is excellent for slicing, salads, tomato juice, and canning.  The aroma of this tomato is heavenly. 
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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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TOMATO YELLOW PLUM YELLOW PLUM
This heirloom cherry tomato has a beautiful golden color with plum-shaped fruit. The vigorous vines produce clusters of 8 to 10 bite-size tomatoes that have a very sweet, rich flavor.   I use this tomato to add color to salads and find they are perfect for my kids as an after school snack or a healthy lunch box idea.
   
GRAFTED TOMATO
  Chef Jeff hand grafted tomatoes are traditional Heirloom varieties that are grafted on to superior disease resistant rootstock.  Grafting is a 9000 year old natural horticultural practice that creates a plant that has the vigor, disease resistance and the superior strength of the rootstock and all the flavor of the grafted Heirloom top.  Grafting gives this Heirloom tomato the ability to absorb more nutrients to produce a larger plant and up to 50% more tomatoes than a regular Heirloom over a longer harvest season.  
   
graftedBlackKrim BLACK KRIM GRAFTED TOMATO
Black Krim produces a rich dark brown red tomato with a rich sweet blackish red meaty inside. This Indeterminate tasty 10-12 ounce tomato is perfect sliced on sandwiches.
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graftedbeefsteak BEEFSTEAK GRAFTED TOMATO
Beefsteak tomatoes average 12-16 ounces and are a long time favorite.  The extra-large deep red meaty tomatoes are great for slicing or stuffing.  The flavorful, round smooth tomatoes ripen uniformly on Indeterminate vines.
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GraftedBandywinePink BRANDYWINE PINK GRAFTED TOMATO
Brandywine has achieved “cult” status among Heirloom lovers with tomatoes that average 12 ounces but can grow as large as 2 pounds. Indeterminate, this plant produces large reddish pink beefsteak tomatoes with an incredibly sweet flavor.
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graftedCherokee CHEROKEE PURPLE GRAFTED TOMATO
Cherokee Purple produces large 12-16 ounce dark pink with darker purple shoulder tomatoes that almost look black. Tomatoes from this Indeterminate plant have a complex flavor with a slightly sweet after taste.
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graftedmortgage MORTGAGE LIFTER GRAFTED TOMATO
Mortgage Lifter is a huge beefsteak type tomato that averages 2 ½ pounds but can get as large as 4 pounds.  Meaty, flavorful slightly flattened pink red tomato grows on this Indeterminate plant.
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graftemrstripey MR. STRIPEY GRAFTED TOMATO
Mr. Stripey produces large 1-3 pound red fruit with clearly defined yellow orange streaks.  The color and rich tangy flavor makes this a popular heirloom Indeterminate variety.  Dating back to the 1800’s Mr. Stripey was brought here from the old Country by Virginia Mennonites.
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graftedSanMarzano SAN MARZANO GRAFTED TOMATO
San Marzano has tart flavor, firm pulp, a low seed count and easy to remove skin making it a great choice for sauces and canning.  Large 9 ounce red plum shaped tomatoes on Indeterminate vines enhance traditional Italian dishes.
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graftedSunSugar SUN SUGAR GRAFTED TOMATO
SunSugar’s super sweet golden cherry tomatoes have awesome flavor and they are produced all summer long.  Vigorous Indeterminate vines produce hundreds of ½ ounce thin skinned treats that don’t crack open as they ripen. *While this variety is not an heirloom, you will know at first taste why we included Sun Sugar in our grafted line.
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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

WATERMELON
Thick, green skin with sweet, juicy pink and red flesh.  Great chilled, juiced, or in salads.  Needs plenty of room to spread.
   
WATERMELON WHOPPER
WHOPPER
Bigger, heavier and sweeter!  Succulent bright red flesh and a thin, strong, glossy rind.  Large yields.
   
ASIAN MADE EASY™
  Asian Inspired Collection
 

Vegetables in my Asian Made Easy™ Collection add flavor, color and texture to Asian inspired dishes.  Whether you’re into salads or stir fries, these Asian vegetables will really liven up your dishes.

   
ASIAN-CHINESE-LONG-BEAN

CHINESE LONG BEAN
This vigorous climbing vine produces long pods ranging from 14-30 inches.  The crisp, tender delicious pods hang in pairs and are best picked around 18 inches long.  Check the plants every day in warm weather because the beans grow very quickly; they grow slower in mild, cool weather.  The flavor of the stringless pods are more like an asparagus/bean cross instad of a pure green bean.  Cut into shorter sections and cook like regular beans but they are tastier sautéed or stir fried.

   
DWARF-CHOY-SUM

DWARF CHOY SUM (Baby Bok Choy)
Baby Choy Sum stems leaves and flowers buds are great in stir fires and other cooked dishes.  The dark green, wrinkled leaves with thick white stems have great flavor and texture.  Pick this bite size Bok Choy at 3-4 inches and use whole for an interesting addition to salads.  This beautiful miniature Bok Choy grows quickly and can be harvested in about 40 days.

   
GREEN-STALK-BOK-CHOY GREEN STALK BABY BOK CHOY
This fast growing vegetable has tender green leaves and crispy green stems.  Baby Bok Choy is easy to grow, delicious, nutritious and easy to cook.  It has excellent flavor, texture and size and is becoming one of the most popular vegetables used in Oriental cooking.  Baby Bok Choy is great for stir fries, cooked with Asian spices or try it sautéed with Rosemary and garlic.  
   
ASIAN-EDAMAME EDAMAME
Edamame is nature’s perfect supplement; it is high in protein, vitamins, minerals and fiber.  This soybean is grown the same as a bush bean but the pods are harvested all at the same time.  When the beans are almost touching one another inside the pod, and the raw beans taste mild and sweet, the edamame is ready to harvest. The easiest way to harvest them is to pull the entire plant then pick off the pods.
Harvest the entire plant in the cool of the morning and strip all the leaves. Pods last longer when attached to branches, and can be refrigerated for 7-10 days. If you wish to keep longer, blanch 2-3 minutes in boiling water and freeze.
   
GAI LAN (KAILAAN)
Chinese Kale has glossy, blue green leaves with crisp and thick stems.  Easy to grow and good in stir fries it produces tender juicy stems that resemble broccoli rabe.  The small stems and flowers are sweeter and more tender than broccoli.  After the first cutting of the main stem, the plant will grow many branches for additional harvest. To encourage a continuous supply of leaves, pick or cut the stalks using a clean sharp knife, about 8 inches from the top of the plants.
   
lemon-grass

LEMON GRASS
A wonderful lemon-scented grass used regularly in Thai and Vietnamese cooking.  The flavor can be described as “lemony with hints of ginger.” A long thick grass with leaves at the top and a solid portion several inches long at the root end, lemon grass is a culinary delight.  To harvest, slice a stalk off near the root, peel back the outer layers and chop the white part as you would a scallion, and add to soups, sauces or stews.  You can also use the sturdier stalks as skewers when you grill, or chop the leaves into tea or soups.  Lemon grass can reach about four feet in height, and has a beautiful, full growth habit, providing a wonderful accent for your garden. 

   
NAPA

NAPA CABBAGE
A compact, delicately flavored cabbage, Napa is traditionally pickled as in kimchee.  Milder than common cabbage the wrinkled green leaves on light green stalks are wonderful used raw in salads and slaws.  Napa is also great cooked in stir fries, in soups and used in egg rolls.  The leaves are tender, tasty and delicious.

   
SNOW-PEA SNOW PEAS
This variety was developed at Oregon State University to produce hardy, bushy plants with large yields of delicious snow peas.  The 28-30 inch tall bush holds the pod up for easier picking.  The 4-5” pods are crisp and full of flavor and it’s not unusual to have several double pods from each plant. Taste best if picked young and immature. Great in stir fries, the pods hold their green color during cooking
   
thaiDrag PEPPER THAI DRAGON     
Thai Dragon is a spicy hot chile pepper used in Asian dishes.  The 2-3” long by ½” wide slender peppers turn from green to dark red at maturity.  The peppers grow pointing upward on 2-3’ tall plants than can produce up to 200 chiles in a single season. For bushier plants pinch the top of plants when young.  Be very careful when cutting and handling these peppers and seeds  can irritate skin and eyes.  Depending on growing conditions, Thai Dragon  range between 50,000 – 100,000 Scoville Heat Units.
   
WOK WONDER WOK - SIMPLY SALAD
This mix of Asian greens is easy to grow, it thrives in full sun in spring and part shade in the heat of summer. Water every day and more often in hot dry conditions.  Harvest more greens every 3 weeks, snip and the greens continue to produce. A mix of mustards, kale and bok choy the greens are tasty fresh or cooked.  The mix adds a unique flavor to salads and is great in stir fries too.  Mustard greens have a mild flavor that increases in pungency as the leaves mature.  Kale is high in Vitamins A and C, rich in calcium and delicious fresh or stir fried.  Crispy, sweet bok choy stalks can be eaten raw, added to salads or stir fries.  Asian mix is a winning combination any way it is served.
To encourage a continuous supply of leaves, pick or cut the stalks using a clean sharp knife, about 8 inches from the top of the plants.
   
 

 

 
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