Herbs
- Dill
- Lavendar
- Sage
- Thyme
- Rosemary
- Cilantro
- Mint
Heirloom Tomatoes
Ananas Noire:
80 days, indeterminate, green,purple,orange and yellow. Flesh bright green streaked in red
Carbon:
80 days, indeterminate, “black” dark purplish-brown outside with deep brick-red inside, exceptionally rich-sweet flavor. 8-12 oz flattened, round, smooth; salads, sandwiches, salsa, sauces
Crnkovich Yugoslav:
one of my favorites, averages 10-14 ounces, highly productive, one slice is enough for a tomato sandwich without little pieces of tomato slipping out of the sandwich when you try to take a bite.
Japanese Trifele Black:
80-85 days, indeterminate, pear shaped, dark 2.5-3” fruit with complex, rich flavor
Italian Sweet:
85 days indeterminate, heirloom, red beefsteak
Mexico:
80 day indeterminate, huge dark pink fruit, outstanding taste, 1+ pound fruits, brought to the US by a Mexican family.
Pineapple Tomato:
85 days, indeterminate, bicolored red and yellow fruit up to 2 lbs. Red streaked inside and out, flavor rich fruity and sweet.
Sioux:
70 days, indeterminate, sweet-tangy complex rich flavor in 6 oz red fruits. Grow it to believe it.
Stupice:
52 days, indeterminate, good producer consistent in cool spring weather, 2-4 oz sized, red, great for sauces, salads, salsa
Tiger-Like:
Cherry type tomato, heavy producer, very sweet and juicy, challenge to get from the garden to the kitchen with the same amount!
Tommy Toe:
70 days, indeterminate, round-slightly enlongated cherry, bright red, prolific, juicy, flavorful. Heirloom from the Ozark Mountain region.
Hybrid Tomatoes
Better Boy:
indeterminate, consistent producer high yields smooth, large, red, tasty tomatoes
Dafel:
indeterminate 68 days, smooth red fruits 6-8 oz, can be harvested with green shoulders for unique flavor.
Early Girl:
Indeterminate, medium sized fruits
Estiva:
Indeterminate, 70 days, 6-8 oz red fruits with smooth skin, excellent taste
Goliath:
Indeterminate, medium/large red, keep harvested to promote fruiting
Granny Smith:
Semi-determinate. Green when ripe, round, 8-10 oz fruits, firm, sweet, hint of tart flavor. Perfect for fried green tomatoes, salsa verde, eat right out of the garden.
Momotaro:
Indeterminate, favorite in Japan, great balance of sweet and acid, heavy producer, rich red colored fruits
Sweet Peppers
Big Bertha:
largest of the bell-type peppers, thick-walled, can be used green but will turn red if allowed to stay on the plant
Chinese Giant:
thick-walled 5-6” wide & deep, bright red & very, very sweet
Corno di Toro (Horn of the Bull):
Sweet, large Italian pepper starts green & turns to red
Giant Marconi:
sweet, turns from green to red, 8” long, salads, outstanding for grilling or roasting
Giant Szegedi:
Hungarian pepper begins white turns orange to red, can be used at any color thick walled, sweet
Peto Wonder:
very thick-walled, 6.5×4”, when red has more Vitamin C than an orange, a beauty to see and taste
Super Heavyweight::
1/4- ½ pound each, deliciously sweet when ripe
California Wonder Bell:
crisp, thick flesh, great for stuffing, pizza, salads, will turn red if left on plants. More vitamin C than an orange when red.
Giant Aconcagus:
11 long, as much as
Big Chile:
Anaheim type, 8-10” long, great for roasting, stuffing, cooking
Luigi:
green that will turn to red if left on the plant to ripen, sweet Italian pepper great for salads, fresh eating, cooking
Holy Mole’:
2007 All-American Selection Winner; warm, nutty, spicy; starts out green then turns chocolate; use fresh or it’s easy to dry and keeps well dried, adds a rich smokey flavor, pasilla type
Hot Peppers
Bhut Jolokia:
hottest pepper in the world, red chile 2-3” long wedge shaped, great flavor if your tongue doesn’t burn off
de Arbol:
Medium hot, dries well, makes great salsa 15,000-30,000U Scoville heat scale
Inferno Hybrid:
sweet hot, Hungarian wax pepper. BEAUTIFUL, great roasted, dried, salsa. Good at green, yellow, orange or red stages
Ixtapa:
jumbo sized 4” jalapeno, thick walled, a bit hotter than regular jalapeno, green, will turn red,
Jalapa:
jalapena medium hot for salsa, nachos
Kung Pao:
hot Thai-type chili, fiery hot flavor, 6-9” long, dark red, slim fruits; fresh or dried to heat up favorite Thai dishes
NuMex Big Jim:
largest of the New Mexico varieties, up to 12” long, medium hot, great for chile rellanos
Serrano de Sol:
green but will turn red if left on the plant to ripen, slightly hot, (5,000 Scoville scale), salsa, salads, flavoring, drying, used in Mexican cuisine
White Eggplant
Casper:
70 days, the earliest producer we grow, delectable ivory-colored, 5-6” long fruits; sparkling fruits against sturdy green plants
Purple & White Eggplant
Bride Hybrid:
75 days, Oriental type, 7-8” fruits slender, straight, excellent eating quality. White flesh, skin with blush of purple over white background.
Fairy Tale:
63 days, sweet, bitter-free, elongated shape, lavender coloring with white stripesbackground.
Twinkle Hybrid:
55-65 days, plum and cream streaked skin. Fruits firm, delicate, delicious. Best flavor when harvested at 2-3”.
Purple Eggplant
Hansel Hybrid:
70 days. Dark purple, sleek, finger
Ichiban Hybrid:
61 days; Highly productive, ornamental appearance with purple/violet flowers followed by black-purple slender fruits with purple calyx. Asian origin, flavor mild, great in Oriental dishes or grilled after brushed with olive oil and minced garlic.
Millionaire:
Hybrid purple eggplant, early, slender, highly productive, mild, pick frequently for continued fruiting
Orient Express F1:
58 days, slender, dark purple fruits, mildly flavored without bitterness, harvest regularly for continued production.
Artichokes
Green Globe:
85 days, perennial, tender fruits, most hardy and will produce for about 5 years. Hardy zone 7 and above
Imperial Star:
treat like an annual, 6-8 chokes per plant, same rich flavor as Green Globe
Violetto:
Hardy zone 6 & above, artichoke of the aristocrats, abundant crop for about 4 years
Ananas Noire:
Big Bertha:
Chinese Giant:
Corno di Toro (Horn of the Bull):
Giant Marconi:
Giant Szegedi:
Peto Wonder:
Super Heavyweight::
California Wonder Bell:
Giant Aconcagus:
Big Chile:
Luigi:
Holy Mole’:
de Arbol:
Inferno Hybrid:
Ixtapa:
Jalapa:
Kung Pao:
NuMex Big Jim:
Serrano de Sol: