Arugula
This fast-growing, edible, annual salad herb stands erect with deeply lobed, oak-type green leaves. The petals are creamy white with purple veins, and the stamens yellow. In salads, it has a rich, spicy flavor!
Asparagus
Asparagus is the earliest vegetable harvested fresh from the garden each spring. A productive bed of asparagus can last 15 years or longer, so choose your location carefully before planting. Asparagus likes sun and loose, well-drained soil that is rich in organic material. Enrich the soil with rotted leaves, compost, or manure. Water weekly if it doesn’t rain and don’t cut away any asparagus shoots the first year. Allow the foliage to grow yellow and die on its own.
Asparagus, Millennium
Plant produces a large harvest the 3rd year and thereafter. High quality spears are tender, with good flavor. Good for wide range of soil types, but prefers high ph soil.
Asparagus, Purple Passion
Purple color, great flavor and tenderness. For best perfomance space 6″-8″ instead of 12″. Freezes well.
Bean, Black Wax Pencil Pod
The Pencil Pod Black Wax bean is a highly productive and long-standing bush bean. Also known as Eastern Black Wax, these beans are bushy, vigorous and resistant to rust and mosaic virus.
Bean, Blue Lake Bush
Blue Lake Bush Bean is a popular heirloom variety because they’re easy to grow and produce a large harvest. 5-6″ round pods are stringless, tender and crisp, and are excellent for eating fresh or canning.
Bean, Blue Lake Pole
Heavy yields of straight, smooth 6″ pods that are crisp and stringless at all stages. They cook up tender, with full-bodied Blue Lake flavor. Like other pole beans, they require a support or trellis. For a tender texture, harvest beans when they are young and succulent. Keep picking throughout the season or the plant will stop producing.
Bean, Kentucky Wonder Pole
Kentucky Wonder is a brown-seeded bean noted for its exceptional flavor and its heavy yield of pods, borne in clusters. Pods are oval, thick, gently curved, meaty and tender, and they’re stringless when young. Pole beans yield much longer than bush beans, right up to frost.
Broccoli, Destiny
This compact, heat-tolerant broccoli variety features medium-small green heads, a smooth dome and a round shape. Suited for Fall harvest when planted in Summer.
Broccoli, Green Comet
Known for producing large heads and long stalks, this longtime favorite is excellent for cooking fresh or freezing. The 4-6 dark blue-green heads are arrayed with side shoots. Developed to withstand cold, it performs outstandingly in the fall.
Broccoli, Lieutenant
Lieutenant is uniformly maturing with a medium-large, smooth, semi-domed, dark green head. It can be used in spring and fall. Improvements include better holding and less likelihood of problems, such as leaves growing in the heads.
Broccoli, Packman
These very early uniform plants with 6-7 heads are also resistant to heat and disease. After center head is cut, side shoots are produced. Vitamin-rich broccoli is delicious fresh or frozen.
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.
Brussels Sprouts, Jade Cross
Jade Cross produces plenty of “bite-sized cabbages” that are sweet, mild flavored and have a nice crisp texture. Brussels sprouts are best grown as a fall crop and their flavor gets sweeter after a frost. 95 DAYS.
Cabbage, Early
This early maturing cabbage is ideal in size and shape. Stems and core are short and interior quality of the head is good. Popular for salads and sauerkraut. Try in stir fry!!
Cabbage, Early Jersey Wakefield
Heirloom cabbage variety quickly produces large, dense, elongated 7″ heads, with a distinctly sweet flavor that is ideal for eating raw in salads and slaws, cooking or pickling. Weighing 2-3 lb., the heads have a small core and good protective wrapper leaves.
Cabbage, Late
Sweet, flavorful heads resist disease. Cool-weather crop.
Cabbage, Late Flat Dutch
This cabbage is known for its solid head and excellent flavor. Heads form up to 12 inches and weigh as much as 15 pounds.
Cabbage, Ruby Perfection (Late)
This hybrid produces deep-red, medium-sized heads that are solid and well-filled. Enjoy in salads, cooking or red sourkraut.
Cantaloupe, Sugar Cube
A sweet-tasting melon ideal for the home vegetable garden. Perfect for use in fruit salad or eaten on its own.
Carrot, Scarlet Nantes
Scarlet Nantes is a classic, heirloom carrot. It is crisp, moist, sweet and tender. Roots are orange, mostly cylindrical with a blunted tip, and grow to about 6″ long. They can be grown for early spring eating as well as winter storage.
Cauliflower, Amazing
7-10″ pure white heads with domed solid curd. Self-blanching, tolerates heat and cold stress.
Cauliflower, Snowcrown
Nicely rounded, pure white heads up to 8″ across. To preserve white heads, pull the outer leaves over the head and tie with string. Superb for cooking, freezing and serving raw.
Celery, Golden Self Blanch
A compact celery with thick, tender, stringless stalks blanching to yellow. Thick hearts of good quality.
Collard, Georgia
Georgia collards are prized for their sweet, cabbage-like flavor. Leaves are ruffled and blue-green and taste best when young. Rich in vitamins and minerals. Grows best in full sun, but will tolerate partial shade and even appreciates it in the heat of the summer. Withstands cold weather; frost makes leaves sweet. Great for fall.
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 8.5 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 sweet taste, it is sure to be a garden favorite.
Corn, Fantastic
This sweet corn lives up to its name–it’s Fantastic! It’s the sweetest bi-color corn there is. It’s tender and full of rich corn flavor. 6′ tall plants produce large 8″ 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-midsummer treat.
Corn, Incredible
The Incredible variety of corn has light yellow kernels with a very sweet flavor, and large ears that grow to be between 9-10″ long. This variety is well suited for freezing and preserving through canning. 80 days.
Corn, Peaches and Cream
Peaches and Cream is a summer roadside stand favorite! A delicious, gourmet, bi-color sweet corn, yellow and white kernels are on ears averaging 8″. A great choice for the home garden as it matures fairly early.
Corn, 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 4 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 3 years in airtight containers. Pop your homegrown popcorn on the stovetop or your usual, favorite way.
Corn, Super Sweet
Super Sweet is a real sweet treat. The seed kernels are smaller, lighter in weight, and have a shrunken appearance. The texture is crispy rather than creamy. The shrunken kernels greatly increase the sweetness and slow the conversion of starch. Because of the slower conversion of sugars to starch after harvest, it can be stored 7-10 days. Adequate soil moisture is critical for plants to form tassels, silks, and to develop ears. Ears should be ready to harvest about 3 weeks after silk emergence.
Cucumber, Burpless
This is a space-saving form of the favorite Burpless Hybrid. Short vines grow about 2′ long, long enough to trellis if desired. Fruit is straight and cylindrical for easy slicing. Eat these delicious cukes fresh, pickled, or sliced into salads. Excellent for small gardens and containers.
Cucumber, 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. 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 makes them a good choice for slicing and using in salads.
Cucumber, Marketmore
This cucumber produces crunchy, flavorful fruits that can be enjoyed fresh or pickled. It’s bred to resist downy mildew.
Cucumber, National Pickling
Short, thick cukes with blunt ends are perfect for pickles and delicious in salads. Fruits have striped, medium green skin and a slightly tapered shape to fit in a pickle jar.
Cucumber, 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.
Cucumber, Pickling
An easy-to-grow variety with an abundance of large, dark green fruit that is great for pickling.
Cucumber, Straight Eight
Named for its perfectly straight, 8″ long fruit, this slicing cucumber has long been prized for its high quality, flavor and even, deep green color. Vigorous, productive vines that benefit from trellising.
Cucumber, Whopper
Great big, top quality bush cucumbers are produced on long-lasting vines throughout summer. Tender, sweet, crisp, and virtually seedless. Perfect for salads and superb on sandwiches! Water well in warm weather.
Eggplant, Black Beauty
A great variety for those who prefer a dependable, larger-fruited and traditional purple eggplant. Black Beauty produces very attractive 1-3 pound fruit that keeps well and has excellent flavor. This variety has been a popular favorite for 100 years. Start harvesting when the eggplants are 4-5″ long. The skin should be shiny; dull skin is a sign that the eggplant is overripe. Chef Jeff’s Tip: Use a sharp knife and cut the eggplant from the plant, leaving at least 1″ of stem attached to the fruit.
Kale
The plant is upright and compact, great for indoor garden or container planting. For earlier harvest, sow seeds indoors in a sunny spot or under plant lights 6-8 weeks before outdoor planting date–this works for both the spring and fall! If purchasing plants in the fall, plant upon arrival and harvest before heavy frost hits. Avoid planting in garden area where cabbage family was grown the year before. Withstands light frost.
Kale, Giant
One of the most tender kale varieties, it’s ideal for raw kale salads and soups. Leaves are very dark blue-green and heavily savoyed, sweetening with each frost. Also known as Dinosaur or Tuscan kale. Exceptionally large, vigorous and cold-tolerant.
Kohlrabi
Light green, very smooth skin. Flesh has a very mild, turnip-like flavor. Delicious raw with dip or cooked.
Kohlrabi, Grand Duke
High yields of quality Kohlrabi bulbs. The skin is pale green and the flesh is creamy white. The bulbs are crisp and very flavorful. They can be eaten raw, used in slaws, cooked or used in Hungarian soups. It is best to harvest when bulbs are 4″ across. Resists cold weather, light frost and adverse weather conditions.
Leek
Edible stems with a mild green onion flavor.
Lettuce, Bibb
Bibb lettuce is a smaller butterhead lettuce with soft leaves used primarily as a salad green but also works well as a wrapper for foods. This lettuce is easy to grow at home. Soft heads are creamy yellow inside. Best grown in cooler regions. The tender, dark green outer leaves are tinged with brown. Slow-bolting.
Lettuce, Butter Crunch
A heat-tolerant, Bibb-type lettuce. Its rich green leaves, sometimes tinged with red, form a beautiful rosette in the garden. Holds well under stress and has good bolt resistance.
Lettuce, Gourmet Salad Blend
This tasty and attractive mix features a wide variety of lettuces including romaine, lollo, green leaf, red leaf and more.
Lettuce, Head
Known for its mild flavor and firm, crunchy texture, head lettuce is great for salads, shredded in snacks, as a garnish and on sandwiches.
Lettuce, Romaine
This is the classic romaine. Its compact, dark green rosette of tall, upright leaves is slightly curly with white hearts and has a crisp, sweet flavor. Slow to bolt. Grows best in full sun, but will tolerate partial shade and even appreciates it in hot climates.
Lettuce, Snip N’ Grow Salad Bowl
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 5-6″. Cut the leaves from the outside of the plant so the main part of the lettuce continues to produce new foliage. This will provide a “Cut and Come Again” harvest. We 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.
Okra
An incredible improvement over older varieties, pods stay tender much longer, allowing you more time to harvest. Dark green pods are excellent roasted, grilled, tossed into stir-fries, and of course, used in gumbo and jambalaya. Pick this spineless variety from midsummer till frost.
Onion, Candy
A day-neutral variety bearing large, white bulbs with a mild flavor. They’re great eaten raw, on sandwiches, lightly cooked in salsas and stir-fries, and cooked into meat dishes, casseroles and other recipes. It’s also a fairly good storage variety.
Onion, Red
This onion is popular for its large size and incredible sweetness. It is at its most flavorful when used raw. It is most commonly used on hamburgers.
Onion, Sweet Spanish
A globe-shaped yellow onion with a crisp, firm white flesh that keeps well. A long day onion, it develops late in the season in the North. Make sure the thick, heavy neck dries well, and it will store for several months in a cool, dry place.
Onion, White
Homegrown onions will make a difference in any dish you add them to: stir-fries, stews, salads, burgers. Whatever the dish, one bite is all it takes to notice the difference. Much milder than yellow onions, white onions are sweeter with a cool, crisp, fine-grained texture. Plant them in well-drained loamy, sandy soil in full sunlight for best results.
Onion, Yellow
Yellow Onion sets are a great choice for gardeners who want tasty green onions early in the growing season and storage onions later in the summer. Onions sets are extremely quick, producing mild-tasting green onions in 2-4 weeks. Onion sets grow best when planted in full sun in rich, well-drained, sandy, loamy soil.
Pea, Little Marvel
Compact, vigorous bush plants produce heavy yields of tender, sweetly flavored shelling peas.
Pea, Snow Peas
Perfect for salads and stir-fries. Semi-leafless 30″ plants put more energy into producing pods, giving you higher yields. Plant 2-3 rows close together and plants will intertwine, becoming self-supporting.
Pea, Sugar Daddy
Sugar Daddy peas have stringless pods, shorter vines and improved disease resistance. Slender, 3″ pods have a deep green color adding to their appeal. The short plants reach only 24″-30″ tall and don’t need support; although a short fence or trellis will make it easier to find and harvest the crunchy peas. Pods can be served fresh by themselves or with dip, or added to give crunch to salads. Add to stir-fries and soups or steam for a delicious vegetable.
Pea, Sugar Snap
Sugar Snap produces 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. Enjoy 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
Extra-large peanuts with rich flavor! Produces plenty of fat, well-packed pods of extra-large peanuts. Vines need 4-5 frost-free months and well-drained soil to produce well. Peanuts have reached maturity when leaves turn yellow and begin to wither. Dig up the entire plant and let it air-dry before picking off the pods. Also makes a nice foliage hanging basket. Your peanuts should not be eaten until well dried.
Pepper, Hot 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 6-10″ long and 1-2″ 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.
Pepper, Hot Banana
Mildly hot, banana-shaped peppers are 6″ long by 2″ wide. Best flavor when eaten in its ripe yellow state. Use fried, pickled or fresh in salads.