‘Broad Windsor’ Fava Beans
Bush. This fava’s glossy green pods contain 5-7 oblong, flat, beans.
Carson Yellow Bush Bean
A very elegant appearing bean with an attractive creamy color and a pleasant ‘bean’ flavor. Early to yield and yields are heavy.
Chinese Red Noodle
Pole. Deep red, 18” pods Long vines produce all summer. 80 days.
Christmas Lima Bean
Pole. The Christmas Lima has a full-bodied, nutty, chestnut taste. It is used in both its mature green state as a shelled Lima for eating fresh.
Bush. This stringless, deep yellow wax bush pods are round, straight, 4 to 6″ long. Produce white seed with purple-brown eyes.
Bush. Early bearing, large seeded.
Pole. Grows 7-11″ round pods. Early and very productive, dark green, firm-textured pods are completely stringless.
Golden Sunshine Runner Bean
Pole, Runner. Scarlet flowers above chartreuse foliage. 5-6 foot vines with 6-8 inch pods, for fresh use or preserving. 85 days.
A 6′ tall pole bean with sweet and tender beans that can be continuously harvested over a long period. Beans are 6-8″ long.
King of the Garden Lima Bean
Large 8’-10’ vines yield very LARGE white lima beans and give huge yields over a long season. An heirloom from 1883
Marvel of Venice
Pole. Heirloom Italian yellow wax bean.
16-18 ” compact plants bear long, slender, medium green pods held above the foliage for easy picking. Good for containers.
Bush, Compact. Produces 5 ½” fleshy round pod green beans. Purple seeds.
This pole bean is easy to grow and produces lots of green pods that have purple streaks. Good flavor and very tender; the speckled seeds are popular in soup.
5 inch, flat purple pods 24″ tall plants.
Soybean, Aoyu Edamame
Heirloom edamame type from Japan. Plump, pale green soybeans are produced on small to medium-sized plants. 85-90 days.
Sunset Runner Bean
Pole. Peach-pink blooms and long season harvest. 6 ft vines Produces ample yields for freezing or canning. 75 days.
Windsor Fava Bean
Windsor is a classic English variety with 5-6″ pods containing 3-5 large, 1″, fresh green shell beans. Favas prefer cool, mild conditions and are suitable for early spring and fall planting.
Calabrese Green Sprouting
5”-8” heads and many side shoots. 58-90 days.
Small, 3-4″ main heads followed by a large yield of side-shoot spears. 50-70 days.
Large, blue-green heads. 75 days.
8″ heads. 57 days.
Purple broccoli sprouts in the spring, cold hardy. 59 days.
The most versatile broccoli raab variety for growing throughout the season—especially for spring and summer harvest.
Late Flat Dutch
Heirloom. The giant flat cabbage that is good for storage. 10 to 15-lb heads are of high quality; delicious flavor. 100 days.
8″ spacing 2-4 lb red heads. 62 days.
Darker deep green color than the original. Cold tolerant. 75 days.
For summer and fall crops. Bishop has well-wrapped heads, excellent vigor, and wide adaptability.
Graffiti’s brilliant purple heads are a great draw at restaurants. The colorful florets are attractive served raw with dip or as a cooked vegetable.
7-8 inches across, weighing 1-2 pounds. 50-60 days.
Dark green and large, the cabbage-like leaves. Especially good with ham or pork chops. 60 days.
Foliage has rich aroma and taste, regenerates quickly after cutting. For soups and stews. Both its thin hollow stems and its leaves can be used fresh or dried.
Tall, dark stalks. Early and performs well under heat stress.
Giant Red Selection
Red celery has a richer flavor than the green types.
Par-Cel Cutting Celery
Leafy herb with bold celery flavor. Use fresh in salads, cooked in soups, stews, or with mixed vegetables. Also known as leaf celery.
Called snake melons in the Middle East, slightly ribbed, spineless cucumber. Burpless & not bitter. 12-15 inches long 2 inches in diameter. Fruit set well at high temperatures and are straighter if trellised. 60 days.
County Fair Hybrid Cucumber
Nearly seedless if kept isolated from other cucumbers. Sweet, non-bitter flavor and crunchy. Resistant to bacterial wilt.
Diva (All-America Selection)
Diva produces a distinctly tender, crisp, sweet, bitter-free, and seedless cuke. Harvest at 5-7″, resistant to cucumber beetles.
Great flavor and ideal for pickling when harvested young. Introduced in 1924 by the Joseph Harris seed company, who noted that for every cucumber that is picked, 2 more appear – hence the name!
The vigorous 5 foot vines exhibit excellent disease resistance, and yield armloads of solid, crisp cucumbers. They can be harvested at 1 1/2 inches long for baby sweets and 5-6 inches long for robust dills. Perfect for the best crunchy dill pickles you have ever tasted.
Pick at 1 ½-2 ½” diameter. Sweet and flavorful. Served raw or as a pickling cucumber. 65 days
Long, slender, dark green cucumbers. The 8-9″ long fruit begin to bear late, but picks continue for a relatively long time.
Mexican Sour Gherkin
Heirloom. Tangy, citrus twist. Good for hanging basket. The 1″ cukettes are good for tossed salad & pickling. 75 days.
Dual purpose cukes are primarily for pickling; they were bred with a slight taper to fit more readily into a jar! They make great slicers as well, though; with their tender skin, peeling is not really necessary. 52 days
Developed in Maine, the medium green fruits bear early, and set heavily on short, space-saving vines. Fertilize well and pick frequently at a small size to maintain good color and fruit shape.
Parisian gherkin (All-America Selection)
A French gherkin cucumber with bright green skin with dark green spots, firm flesh and few seeds. Very uniform shape, great for pickling. 50 days.
Sweet golden skin and juicy, crisp texture. 50 days.
Salad Bush Hybrid (All-America Selection)
Bush types are good for containers. Yields full-sized 8″ slicers on tiny plants. High disease resistance.
The fruits are a medium-green color with white spines, blocky and slightly tapered. Heirloom was bred by the Clemson Agricultural Experimental Station in 1973. 55 days
14-inch long oriental, “burpless” cucumber. Fruit is 1 ½ inches in diameter. Ideal for growing up a trellis. Nice, sweet flavor.
The ultimate ‘burpless’ cucumber, it produces loads of long, straight, spineless fruits 12 to 14 inches long by 2-1/2 inch diameter. Sweet, mild flesh is seedless if grown away from other cucumbers. Sets quality fruit without pollen. Good disease resistance. 1983 (All-America Selection) Winne.r
West India Gherkin
Not a true cucumber, long vines and hundreds of small tasty fruit. High yields. They do great in hot, humid weather. 65 days.
early light green eggplant; oval-round fruit on small plants. 70 days.
Standard old type. 90 days.
White skinned eggplant is a very early producer of 5-6 inch long fruit with mild flavor on medium sized plants. 70 days.
Unique, large white Italian type with 5-6″ long fruits. High yielding and early to mature.
6-7″ glossy black skin and excellent flavor. Classic oval shape, early variety (58 days).
Glossy black, premium quality fruits are oval, 3 x 6-1/2″ and matures in 63 days. Plants are high yielding, compact and show good resistance to Tobacco Mosaic Virus.
Fairy Tale (All-America Selection)
Purple and white mini eggplant. Attractive, 2-4″ long by ¾-1 1/4″ diameter, fruits are borne abundantly on compact 18-24″ plants.
Gretel (All-America Selection)
3-4 ” Ivory fruits makes splendid “baby veggies”.
Hansel (All-America Selection)
A wonderful eggplant for the chief, since when harvested young, there are very few seeds and since the skin is not bitter, there is little need to remove it! Whether they are havested at 3″ or at 10″, the fruit remains sweet, allowing for a long harvest window. Plants are also more compact in size and are ideal for container culture.
Dark violet and abundantly borne on productive plants, Little Fingers matures more slowly than some others. Mild flavor.
Bearing fruit in 80 days, Long Purple is an Italian Heirloom, first mentioned by B.K. Bliss and son of New York in 1870. It has a milder, more delicate flavor than regular eggplant and with just a few seeds and a thin skin, it is very easy to cook. Grows to 24-30″ tall.
Deep purple, slender fruit, 8 inches long. Minimal seed cavity. 54 days.
2-3″ diameter 4″ long 10 to 24″ plant 25+ fruits per plant.
18 inches long and 2 inches in diameter. This variety is so sweet and tender! 70 days.
Rosa Bianca Light Pink
Pink and white Italian heirloom. Round, 4-6″ long by 5-7″ diameter fruit streaked with white and violet.
Extra long 10-13 in/25-35 cm purplish-black fruit. 60 days.
White, medium to thick skin and delicate sweet flavor. Fruits 2. 5 x 7” with a green calyx.
Thai Long Green
The very mild and slender, 10-12 inch long lime green fruits appear on 2-3 feet tall plants. 85 days to maturity.
Early and heat tolerant, this selection of arugula has less deeply divided leaves and a slightly milder flavor.
Arugula, Dragon’s Tongue
Wild type with dark red mid-rib. 50 days.
Frost-hardy. Long, dark green, broad arrow-shaped leaves form a loose, open bunch. 12-18 in. Spicy, distinctive flavor. 35 days.
Wild Arugula. Slower growing, about half the height of salad roquette. The leaves are also more deeply lobed with a more pungent flavor. 30-40 days.
Spicy flavor this arugula adds an even more peppery bite.
Dandelion, Italiko Rossa
Deep maroon 10-12″ stems. Add to salads. 65 days.
Bulbing fennel. 72 days.
Malabar Spinach, Red (Basella Rubra)
Vigorous climbing vines grow through summer into fall. Glossy, thick, savoyed leaves resemble spinach.
Mustard Greens, ‘Green Wave’
Slowest-to-bolt mustard green. Heavily curled, frilly, bright green leaves are great for salad mix or full-size bunches. Mustardy hot taste mellows when cooked. (All-America Selection) winner.
Mustard Greens, Southern Giant Curled
Large, upright plants with crumpled leaves that have a delicious mustard taste.
Mustard Greens, Red Giant
Large, purple-tinted leaves. Mild mustard flavor..
Radicchio, Palla Rossa
Dark red leaves and uniform 5-7 inch heads.
Rumex scutatus 60 days. Tangy lemon flavor for soups and salads. Low oxalic acid strain.
A dual purpose plant as both the greens and the bright red berries make a unique addition to a summer salad. Not available 2017.
Sylvetta Wild Arugula
Also known as wild rocket. Slower growing, about half the height, and has yellow flowers. The leaves are also more deeply lobed with a more pungent flavor.
Requires moist, humus-rich soil. Harvest when young. 50-60 days.
Taste and texture similar to collards. Midribs and stems can be peeled and eaten like celery or included in the soup.
Blue Curled Scotch
Compact plants yield tender, blue-green, crinkled leaves. Cold-hardy. 56 days.
This unique variety has the darkest blue-green color of any kale. 30 days baby, 60 full size.
Frilly dark green leaves form a cold-tolerant rosette 24 inches in diameter at maturity. 50 days.
Nero di Toscana
The very dark green leaves 2–3″ wide 10″ long, and have a blistered/crumply appearance. 50 days.
Red Russian Kale was introduced to America by Siberian traders during the 19th century. It’s sweeter than most kale and very frost resistant.
A sister variety of Red Russian, it has the same moderately dissected and frilled leaves, but with white and green mid-veins. From a flavor standpoint, there’s no question that the Siberian/Russian kales are unequaled. Very sweet after a touch of frost.
Smooth, light green 3″ bulbs.
Black Seeded Simpson
Light green, curled, tender leaves. 28 days baby, 45 full leaf.
Flashy Trout Black Lettuce
Old Austrian heirloom, the name means “speckled like a trout”! A superb romaine lettuce that is highly splashed in deep red with a rich, buttery taste.
Staple for the popular wedge salad. 85 days.
Dark red leaves and uniform 5–7″ heads.
For full size baby leaf. Burgundy edges and bright green centers. Good resistance to bolting.
Red Salad Bowl
A very dark red oakleaf form. A popular ingredient in salad mixes but also suitable for heads. Versatile for all-season use, with best color in cooler weather. Slow to bolt.
Cream of Saskatchewan
Sweet cream-colored flesh. 8–10 lb watermelons with a striped, green rind.
Faerie (All-America Selection)
Creamy rind striped yellow watermelon, pinkish-red flesh. Vines 11 feet long. 7–8 inches, 4–6 pounds.
Green Skin Bitter Melon
Melon with bitter taste used in Asian cooking.
Harvest Moon (All-America Selection)
Watermelon with sweet, tasty, cream-colored flesh. 80 days.
Similar to honeydew, but with tanginess. Crispy texture. 6″ and 4 lbs. Ready to pick when the green rind develops chartreuse mottling 70-80 days.
Moon and Stars
Sweet red-fleshed watermelon. The dark green rind has bright yellow spots. Can grow over 40 lbs.
Pride of Wisconsin
One of the best full-size open-pollinated muskmelon. Superb smooth texture and sweetness, the high-quality large oval salmon-fleshed 5–7 lb fruits have coarse netting and compact seed cavities. 88 days to maturity.
One of our most flavorful cantaloupes, Sarah’s Choice is sweet and juicy! The oval fruits typically grow to 3-lb size in 72-76 days
Shiny Boy (All-America Selection)
Oblong-shaped watermelon. The 15–17 lb. red colored flesh. 75 days.
Sugar Baby Watermelon
Maturing in 78 days, the small round fruits grow to 8-10 pounds in size. An heirloom variety, it is dark green on th eoutside with a bright red, firm and fine grained, super sweet fruit. Watermelons contain high levels of healthy antioxidants, making it not only a fun treat to eat, but healthy!
A heavy yielder of 6–8 lb. muskmelons The salmon-colored flesh is thick and smooth. 86 days.
Vigorous plants grow 3–5’ tall. Deep green ribbed and spineless pods. Harvest when 3″ long. 50-64 days.
Heirloom producing a good yield of light green pods.
Onions & Leeks
‘King Richard’ Leeks
Popular leek for summer harvests with long, slender shafts and light green flags. For summer or early fall harvests. Tolerant to light frosts. 75 days.
Red Zeppelin Onion
4″ solidly packed rings of deep red enclosed in a tight skin. 90 days.
Walla Walla Onion
6″ Light brown skin with white flesh that is very mild and sweet.
Bopak Pac Choi (All-America Selection)
The tender leaves and crisp sweet stalks are a tasty addition to soups and stews, or grill on the barbecue. Bopak retains it’s nice flavor even in warmer weather. The compact, upright, dense plant habit allows for close garden spacing. This classy specimen is great for home gardeners with limited space and makes an attractive “thriller” for patio pots and containers.
Ching Chiang Pac Choi
Ching Chang simply means baby bok choy. Ideal for container culture where half a dozen of these compact plants will fit in an average size container. Begin cutting within 45 days and continue to harvest the delicious leave for another few weeks.
Joi Choi Pac Choi
Forms a 12-15″ tall, broad, heavy plant with dark green leaves and thick, flattened white petioles. Tolerant to heat and cold. Space 10-12″ apart.
Super sweet, brilliant orange fruit are blocky with good-sized thick flesh that is flavorful and among the best tasting of all peppers. Plants produce large yields.
Better Belle (All-America Selection)
Early harvest, thick-walled 5″ fruits. Compact—good for patio pots. The fruit matures from green to deep orange.
Hybrid. Extra-large 7″ long by 3½” across, turning deep green to red, with full-season fruiting. Grows 20–30″.
Green to red. Standard bell. 75 days.
Classic green bell.
Carmen (All-America Selection)
Green to red. Italian bull’s horn type which refers to its elongated shape, about 6 inches long and good for frying. 75 days to maturity.
Green to brown. Excellent sweet flavor when fully ripe. 70-75 days.
A new class of peppers, cornitos are 1-1 1/2″ wide at the shoulders and 5″ long. They are exceptionally sweet and attractive smaller versions of Carmen, with similar maturity. Perfect for grilling and roasting, like their full-size counterparts. (All-America Selection) Winner.
Corno di Toro
Green to red, the fruits—8–10″ long and 2½–3” wide at the top—have a sweet, crisp, full-bodied flavor.
Yellow to red. Long straight 8 in jumbo banana. 70 days.
A gorgeous, golden variation of the quintessential sweet Italian frying pepper. Long, tapered, smooth-skinned fruit are sweet and tasty with relatively few seeds. Fruits remain golden even at full maturity and are superb fried or raw. 70 days to maturity.
Giant Marconi (All-America Selection)
Green to red. Large, tapered fruits are 8″ x 3″. 72 days.
Gypsy (All-America Selection)
Yellow orange to red. For frying or used fresh in salads. Tapered fruits grow 4½” x 2½”.
Keystone Red Giant
Green to red. 3½ x 4 in. Mosaic resistant. Heavy foliage reduces susceptibility to sunscald.
Green to red hybrid. Sweet, have thick walls, and turn from green to bright red when mature. Disease Resistant: TMV 71 days.
The taste has a mild citrusy floral flavor, with only a hint of heat with the seeds. The vigorous and robust plants produce ample fruit that are ideal in salads, pickled or stuffed!
Mama Mia Gallo (All-America Selection)
Italian Sweet Pepper with bright golden-yellow skin. 85 days.
Late Italian pepper that yields big 7-inch long tapering fruit; very sweet and great for frying or fresh. 80 days.
Green to orange. Compact plants good for hanging baskets that spread up to 10″ and reach just 8″ in height. 4 to 5″ fruits are blocky, thick-walled 75 days.
Green to red. Standard bell, early. 65 days.
A very productive hybrid. F1 Nikita produces glossy green fruits turning to vivid yellow at maturity. Its color and its lightly sweety taste are ideal in salads. . Harvest 60 days after planting.
A sweet hybrid with a tangerine-orange hue. Used in salsas and salads.
Expect very sweet flavor at full orange color about 65-70 days from transplant. An (All-America Selection) winner
Beautiful deep orange bell pepper is from 4 to 5 inches long and not quite as wide. Thick walls and very sweet flavor make this a wonderful addition to salads, stir-fries, or any use when gorgeous color and sweet taste are desired. 80 days
The popular, little, thin-walled pickling pepper. 3-5 ” mild heat. Small plants. Heirloom.
Pretty ‘N’ Sweet (All-America Selection)
A very sweet yet ornmental multi-colored pepper on a compact 18” plant that is attractive to use in ornamental gardens, containers and in the vegetable garden.
Green to Purple. Thick walled. Compact OP.
Bell pepper with smooth skin and thick walls. The fruit are large and slightly elongated.
Large, early, green to red pepers that show better disease resistance and a more compact open habit. Big, blocky, thick-walled bell peppers turn red early. Fruity and sweet.
Red, early bell 75 days.
Named for its banana-like shape, this variety bears sweet, mild peppers that mature from yellow, to orange, and then to crimson red. Matures in 75 days.
Blend of bells in a full range of colors with 7 varieties. Vigorous hybrids of red to green, orange, yellow, chocolate, lilac, ivory and purple! Mature in 65-85 days.
The large plant produces many thin-walled, crunchy fruits which have a narrow conical shape. Fruit matures from green to red and can be eaten at any stage. These fruits have a refreshing citrus flavor and warm heat level, perfect for eating fresh or cooking into salsas or hot sauces. 70-75 days ripe red.
A mild, medium sized chili pepper that grows to 6-10 inches, often used when green, though it can be used when red. The basic variety ripens to a dark green/reddish color. They are one of the most common chilis in the United States and are used in many foods and recipes. 75-80 days
Used for salsa, grilling, stir fried or stuffed for chile rellenos. Spicy-sweet.
Bhut Jolokia Ghost
Green to red. 2½” long by 1″ wide. 1,000,000 Scoville Heat Units. Said to be the hottest pepper in the world.
Black-colored fruit that are the shape of a Jalapeno. They are mildly hot.
Can be grown as an Ornamental pepper or an eatible. Each plant contains dozens of peppers of multiple hues – purple, yellow, orange, and red. There is a surprising cayenne pepper level heat in these Christmas-light like chilies that’s brings excellent spiciness and color to salsas and sauces.
Cajun Bell (All-America Selection)
Mildly hot mini-bells. Edible ornamental. 60 days.
‘Cayennetta’ is an excellent tasting mildly spicy pepper that is very easily grown. This 3 to 4-inch chili pepper yielded large fruits from a very well-branched upright plant that requires no staking, making it perfect for a container or patio planter. Unique to this variety is that it has good cold tolerance as well as dense foliage cover to protect the fruits from sun scorch. Everyone will love the excellent, rich pepper flavor.
Thin-walled, long, lower water content than other bell peppers. Pick yellow-green for roasting or frying but can also be left to mature when it will turn orange-red.
Classic Jalapeno, extra-large fruit.
Escamillo (All-America Selection, 2016)
A wonderful sweet taste on a golden yellow pepper . An early bearing pepper plant with a compact habit, gardeners will appreciate the high yield of peppers per plant and how the fruit itself is held off the ground for easy picking and less rotting. Fruits are 6″ long x 2-2 1/2″ wide.
A pre-1947 variety that was used in fish and shellfish cookery. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2-feet tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping. Mature in 80 days
‘Flaming Flare’ Fresno Chili (All-America Selection)
The fruit is ideal for making chili sauces and the heat of that sauce will increase depending on how late in the season the peppers are harvested. Flaming Flare is an exceptional pepper that was sweeter tasting than similar Fresno types and consistently produced larger fruits and more peppers per plant.
‘Fooled You’ mild jalapeno
Very mild jalapeno.
A hybrid chile pepper with fruits to 8″ long by 1″ across. Usually picked green for salsa (they mature red), and classed as mildly-hot. Peppers get hotter in dry weather. Resists Tobacco Mosaic Virus. 73 days to maturity.
Green to brown, ½-inch fruits.
Green to red ½-inch fruits ripen from green to orange red to crimson.
Green to orange-red.
Habanero Pumpkin (Developed at Rutgers!)
Named for the pumpkin color and shape, not the flavor. These plants are abundant producers with a mildly hot flavor. The fruit can have many uses – consider stuffing it with a meat, cheese and cilantro mix!
Holy Mole (All-America Selection)
For mole sauce andother Mexican cuisine. A Pasilla pepper, it is mildly hot at 700 Scoville Heat Units, with a nutty, tangy flavor.
6″ large hot pepper, medium hot. 65 days.
Fruits of red, orange and yellow are flattened and round with flutes around the stem end. Unlike other mini-peppers, they have thick walls, so they’re ideal for stuffing, canning, pickling or even as little bowls for dips!
Hungarian Hot Wax
Yellow hot pepper with 5 1/2″ x 1 1/2″ smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting.
Very high yields, 3½ to 4″.
Dark green to red. 5,000 Scoville Heat Units. Open-pollinated, organically grown seed.
Jamaica Scotch Bonnet
one of the hottest peppers in the world. Scotch Bonnets, also called Jamaican peppers, score right next to Habaneros in terms of heat. Very Hot Pepper! 100000–350000 SHU.
Joe’s Long Cayenne
Long, slender 8-10″ long thin fleshed fruits with medium heat. The bright red fruits are excellent for homemade hot sauce and dry well for ristras or hot pepper flakes.
Marachi (All-America Selection)
The green to yellow to red 4″ long fruits taper from 2″ across at the shoulders to a point. Mild spicy.
A mild chilli pepper, although the longer it is left on the plant, the hotter the fruit becomes!
Red Cayanne Long Slim
This is truly an heirloom as the Cayenne is known to be Pre-Columbian in origin. A hot, zesty and pungent organic pepper that is 6″ long, but only a 1/2″ wide. Dry them and ground them as a peppering spice.
Green to red. Flavorful peppers are perfect for chili sauce, salsa, hot pepper vinegar and pickles. Vigorous 30″ plants, 2″ thin-walled fruits. Heirloom.
An excellent traditional style serrano, the Serrano Tampiqueno Pepper has five times the heat of a jalapeno! Peppers change from green to bright red and are very hot during both stages. Best used fresh in salsas, sauces, soups and stews.
Heirloom with small thin peppers. 2500–5000 SHU. Used in Tabasco sauce. 90 days.
This popular pepper is a prolific open pollinated variety. The ripe red fruits are 2-3″ long and slightly larger than the diameter of a pencil. They have hot to very hot spiciness and dry very easily on the plant or when picked
Thai Red Chili
A hot heirloom chili from Thailand, these peppers are used in almost every dish in old Siam. Small pointed fruit are easy to dry and are bright red in color.
Yes to Yellow (Hungarian Cheese)
Plant produces high yields of flattened, rounded sweet peppers. On this variety the peppers hang like ornaments on top of the 18″ tall plant. Peppers turns from green to yellow when mature. Great to eat fresh, use in salsa, canning or pickling.
Squash (Summer) and Zucchini
Black Beauty Zucchini
3-4’ open bush. 6-8 inches long cylindrical, smooth, dark green, and straight. 60 days.
Miniature and ready to harvest at 4-6″. Medium dark green with stripes. Semi-open plants.
Heirloom bush 12″ In Italy, it is eaten extremely young and picked at 1 to 2 inches long. Good for container planting.
Crookneck Yellow Zucchini
Heirloom. Easy to grow and fast to mature. Beard many lemon-yellow, 6-inch long fruit, with a slightly bent neck that earns it the name Crookneck. Plants are fast growing and very prolific. Harvest all summer long. Keep plants picked so they keep producing
Dark green, shiny round zucchini. Bush. Harvest at 2-3″ diameter.
Classic yellow zucchini on small plants. 45 days.
Sunburst Patty Pan
Yellow patty pan. Rounded squash with a scallop. Picked tiny, with the blossom still attached, or teacup-size.
Zucchetta Ramp Tromboncino
Heirloom. 5 foot runners. Harvested at 10″. Leaving it on the vine can produce variously twisted squash 3 feet long and 6 inches wide. Can be grown up a very strong trellis.
Zucchini, golden delight
Bush. Golden-yellow, straightneck, zucchini-type. Use as a baby vegetable or grow to optimal 7 to 8″
7-9″ long, 3″ wide, 1 ½-2 lb. , Dark green longitudinal stripes and flecks. Excellent for stuffing and baking, even right after harvest, requiring no curing.
Hijinks (All-America Selection)
Hybrid 6- to 7-pound pumpkins offer deep orange color. Powdery mildew resistance 100 days.
Honey Bear (All-America Selection)
4″ round, mini-acorn fruits are just the right size halved for single servings. Weighing just 1-1 1/4 lb. Starchy and sweet flavor.
Long Island Cheese
Long Island heirloom. Medium-large, flattened, medium-ribbed, suggesting a wheel of cheese. Smooth, tan skin, slender woody stem. Deep orange, moderately sweet flesh for pie. Long storage. Avg. 6-10 lb. with a yield of 2 fruits/plant.
Pennsylvania Neck Pumpkin
This squash variety is actually a relative of butternut types but with a very long neck. It matures quite late and is a full vining type. It curls when growing and can get 24-30 in. long. 120 Days.
Bake like squash or boil and fork out the flesh, topping the “spaghetti” with your favorite sauce. 3-5 lb. oblong fruit.
The standard butternut. 9″ long, avg. 4-5 lb. The flesh is smooth-textured and has a unique sweet flavor, particularly after 2 months of storage.
Bright Lights (All-America Selection)
Stems are red, yellow, orange, gold, or white. 60 days.
White 12″ tall stalks and crinkled green leaves. 60 days.
An all orange selection. 60 days. Not available 2017.
Clean white stems with fuchsia streaks. 60 days.
Purplish stalk and red veined leaves. 60 days.
Tomatillos and Ground Cherries
Ground Cherry, Aunt Molly’s
½–¾” fruits are encased in a papery husk that turns brown when the fruits ripen. used for preserves, pies, over ice cream, or in fresh fruit salads.
Pinapple flavor Plant spread 3 feet across ¾” diameter fruits. They tend to fall from the plant when ripe. Great for preserves and pies.
¾” purple-tinged fruits borne on 3–4’ tall plants. Fruit typically does not burst through husk when ripe. Sharp flavor preferred by some cooks over other tomatillos. 70-90 days.
Early-maturing, large, flat-round green fruits. Use in salsa or Mexican cooking.