Pepper, Hot Big Chili
The best chili pepper for the North. Huge tapered fruits are 7-10″ long with thick, meaty, mildly hot flesh.
Pepper, Hot Caribbean Red
The hottest pepper in the world! An improved version of habanero, it ripens to a beautiful deep red and is even hotter, with the same distinctive taste. 1.5×1″ fruit.
Pepper, Hot Crushed Red Pepper Flakes
This highly productive plant produces cone-shaped fruit with a spicy flavor that is perfect 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. Dry peppers in oven or food dehydrator until brittle before crushing. Crush with rolling pin or in a food processor or coffee grinder.
Pepper, Hot Ghost
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″ wide and 2-3″ 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.
Pepper, Hot Habanero
Habanero peppers are one of the hottest and most pungent peppers available! The thin-walled, 1.5″ 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.
Pepper, Hot Jalapeno
Robustly flavored, very hot, thick-walled. Peppers grow 3″ long with rounded tips. Excellent flavor fresh or pickled.
Pepper, Hot Poblano
Bushy, pendant-type plants with dark green leaves grow to 3′ and bear fruit until frost. Medium-sized, 4″ long, and dark green with a mild to medium heat level. These peppers are superb roasted and peeled, then preserved by canning or freezing. For best results, feed with a liquid or slow-release fertilizer.
Pepper, Hot Serrano
Smaller and hotter than the well-known jalapeno! Bushy plants with abundant, 2″ 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 and are superb in flavoring guacamole and chili. For best results, feed with a liquid or slow-release fertilizer.
Pepper, Hot 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 and 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. Tabasco Peppers grow equally well in the garden or in pots on your sunny deck or patio.
Pepper, Hot Thai
Small-pointed, red fruit. Very hot and uniquely pungent. Dry well. A must for authentic Thai cuisine with its unique very hot, sweet and smoky taste.
Pepper, Hot World’s Hottest
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 1.5″ long and 1″ 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′ and has a heat index of more than 445,000 Scoville.
Pepper, Sweet Red Beauty
Mild, tasty, red fruit. Use fresh or cooked. Fruit starts green then turns to scarlet. Enjoy fresh, pickled, or freeze to use later.
Pepper, Sweet Banana
High-yield, vigorous, upright plants grow to 20″ tall and produce a profusion of large, delicious, banana-shaped fruits measuring about 8″x2″. Adds color and flavor to cooked dishes.
Pepper, Sweet Better Bell
Crisp, very blocky, thick-walled, 3.5-4.5″, four-lobed green fruits turn red when ripe. Heavy producer and very disease resistant. Great for roasting! Add color and flavor to salads and cooked dishes.
Pepper, Sweet Big Bertha
A huge 7×4″ 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. Great for garden beds and large containers. Water well in warm weather.
Pepper, Sweet California Wonder
Best stuffing pepper. Good size, blocky form, thick walls, tender flesh and delicious flavor.
Pepper, Sweet Chocolate
Lobed, blocky fruit matures from green to chocolate brown. A very tasty pepper. Sweeter than the normal green bell. Does NOT taste like chocolate!
Pepper, Sweet Golden Bell
Early producer of green bell peppers which mature to a yellow gold. The blocky, 3-4 lobed fruits are 4×3.5″ with thick walls and sweet flavor.
Pepper, Sweet Lilac
Unique, lavender color. This fruit matures from ivory to lavender to red. Medium-sized, vigorous plant with 3.5-4.5″ 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.
Pepper, Sweet Orange
Crisp, sweet bell pepper that begins green, turning orange when fully mature. Thick, meaty walls make it ideal for slicing or adding color to a salad. Each short bushy plant may yield up to 12, 4-lobed, 3×3″ colorful peppers. The bright color of this pepper will make it a nice addition to your garden.
Pepper, Sweet Purple Beauty
Compact plants with very meaty, thick-fleshed, sweet, purple peppers. Unlike most peppers that start out green, this one starts out purple, thus giving you the desired color early in the season. Peppers are 3.5 x 3.5″ with 3-4 lobes.
Pepper, Sweet Red
Mild, tasty, red fruit. Use fresh or cooked. Fruit starts green then turns to scarlet. Enjoy fresh, pickled or freeze to use later.
Pepper, Sweet Redskin
Sweet Redskin peppers are dwarf plants ideal for containers on a patio, and are sometimes referred to as the ‘hanging basket’ pepper. The plant produces numerous medium-size fruits which are slightly pointed, with bright green color turning to red.
Potato, Dakota Pearl
Produces high yields of smooth skinned spuds with attractive creamy white flesh. Makes delicious chips and are outstanding for roasting and mashing. Produces a very high number of tubers.
Potato, Fingerling
Small finger-shaped potato, great for roasting and grilling. Good in soups and stews.
Potato, Gold Rush Russet
Oblong, long smooth tubers, with extremely white flesh and a relatively high yield. Medium variety.
Potato, Kennebec White
Highly resistant to early and late blight and tobacco mosaic, perfect for frying and baking. Does not store well. Medium to late variety.
Potato, Norkota
An early, great-tasting, white-fleshed potato. Great for baking or boiling, stores well. Early variety.
Potato, Norland Reds
Produces a huge crop in a hurry. Oblong, shallow eyed potatoes are crisp, delicious and easy to peel. Great for boiling. Extra early variety.
Potato, Red Pontiac
Most popular red all-purpose potato with very sweet white flesh. Thin skin makes a great keeper. Medium to late variety.
Potato, Yukon Gold
An early, great-tasting, large, yellow-fleshed potato. Great for baking or mashing with a delicious butter flavor. Stores well. Early to medium variety.
Pumpkin, Magic Lantern
Magic Lantern is a great Halloween pumpkin. It’s a traditional-looking pumpkin growing on compact vines that fit into smaller gardens. This brilliant orange pumpkin with a sturdy green handle has medium ribbing and grows to about 16″ tall and 12″ wide. The medium-large pumpkin weighs in at 16-24 pounds and is Powdery Mildew tolerant.
Pumpkins, Cinderella
Rouge vif is French for “vivid red” and describes the glowing red-orange color of this famous pumpkin. Found in the Paris Market for centuries, it is what the artist who drew Cinderella’s coach used as a model. This Heirloom variety was introduced in the US in 1883. Since then, this slightly flattened, heavily ribbed pumpkin has been popular for fall displays, and its tasty, moderately sweet orange flesh is popular for use in pies. Long vines produce 3-4 beautiful pumpkins, some as large as 15″ across and up to 30 pounds.
Pumpkins, Jack O Lantern
Perfect for carving!
Rhubarb, Canadian Red
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.
Spinach
If you aren’t a spinach lover, fresh-from-the-garden spinach will change your mind! Use it in salads, make Eggs Florentine or creamed spinach. Cooked or raw, the dark green leaves of spinach are a super source of vitamins, minerals and cancer-fighting compounds.
Squash, Acorn
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. 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, Buttercup
The green, turban-shaped fruits are striped with gray and have firm, golden-yellow, smooth flesh that’s sweet and delicious, with a buttery flavor. It’s also good roasted, boiled and steamed. Buttercup Winter Squash is a vining squash that bears 3-5 lb. fruits that store well. The fruits are so pretty and weird, you can use them for fall decorations!
Squash, Butternut
This popular winter squash is 8-10″ long with creamy-tan skin and a sweet, nutty flavor. Uniform fruits with heavy yields store well. 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
Waltham Butternut squash has delicious, finely textured dark orange flesh. The uniform fruits have smooth, tan skin that is easily peeled with a potato peeler. Excellent keeper if cured properly.
Squash, Crookneck
This is a favorite summer squash, bearing many lemon-yellow, 6″ fruit, with slightly bent necks. Harvest all summer long, while skins are soft. Plants are prolific–if you keep them picked, they’ll keep producing.
Squash, Spaghetti
For something a little different in your garden this year, try this unusual winter squash! 8-10″ oblong fruit turns yellow when ripe. The spaghetti-like strands of flesh scoop right out of the shell after cooking. Holds up well for several months in storage.
Squash, Yellow Straightneck
Smooth skinned, butter yellow colored summer squash that can grow to 6-10″ long and 3″ wide. Great in stir-fries or as a side dish.
Swiss Chard, Bright Lights
Vibrant, 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 white. Can be used as a garnish or for flavoring cooked dishes. Chard is the most tender and best for eating when picked young.
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, and 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.
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″ stalks support large, dark green, crinkled leaves that can be used in salad or sauteed 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″ long and leave the inner leaves to continue to grow or cut off the whole plant 2″ above the ground to produce new leaves.
Watermelon, Crimson Sweet
A beautiful green watermelon with darker green stripes and bright, rosy-red, crispy flesh. Sweet 25 pound melons are produced on spreading plants ideal for the home vegetable garden. Perfect for use in fruit salad or eaten on its own. Plant in mounds in groups of 3 plants, allowing 1′ between each plant. Fertilize with liquid or slow-release plant food for best results.
Watermelon, Sugar Baby
Enjoy the summertime pleasure of eating a cold slice of watermelon on a hot day. For dessert or just a snack, this smaller watermelon with its crisp, sweet red flesh hits the spot every time. The 6-10 pound fruit on compact vines saves room in the refrigerator as well as in the garden. The only thing oversized is the flavor–it is rich and incredibly sweet.
Zucchini, Aristocrat
Aristocrat is a noble addition to anyone’s squash garden. Fruits are glossy dark green, smooth, straight and cylindrical with creamy-white, tasty flesh that is meltingly tender throughout their growth. This high-yielding variety grows as an upright, open bush, making the fruits easy to see and easy to harvest. Pick when 7-8″ long for peak flavor. A great summer treat grilled and brushed with olive oil and sprinkled with a little grated parmesan cheese.
Zucchini, Black Beauty
Its very dark-green to almost black skin covers tasty and delicate white flesh. Black Beauty Zucchini can be enjoyed either frozen or fresh from the garden, in stir-fries, baked, boiled or raw.
Zucchini, Golden
Golden Zucchini blazes with a bright golden color and a delicious flavor. Fruits are medium-long, slender and cylindrical. Fruits are best-tasting when 6–8″ long. Cultivate or mulch to control weeds. Fertilize once fruits form to increase yield.