Cucurbita Table Queen (USDA Organic) Acorn Squash, Cucurbita pepo 'Table Queen', is considered by some to be one of the best table squashes. 'Table Queen' is an excellent choice for baking. The 6" long, acorn-shaped fruit has a hard, dark green rind with ribs and yellow to orange flesh, and although good for storage, it is best eaten before the skin changes to yellow.
Ocimum Genovese (USDA Organic) Basil, Ocimum basilicum 'Genovese', has leaves that have a familiar sweet scent. Never make a tomato dish without a few fresh leaves! The aroma is the most recognizable smell of all basils. It is most commonly recommended to be used fresh in cooked recipes, it is generally added at the last moment, as cooking quickly destroys the flavour. Basil 'Genovese' is known to relieve nausea and upset stomach when taken as a tea. Plant 1 to 2 weeks after the last average frost date. Basil prefers well drained rich soil and full sun to part shade. Mulch after the plants are established and the soil temperature has stabilized.
Brassica Gypsy (USDA Organic) Broccoli, Brassica oleracea 'Gypsy (Broccoli)', is versatile for summer or fall harvest and provides uniform well-domed heads with a medium-small bead size and medium-sized stem. Large, healthy plants tolerate heat and are resistant to downy mildew. 'Gypsy' is suitable for bunching or crown cut. Broccoli is high in Vitamins A and C and is also considered to be a cancer-fighting food. For best flavor, cook broccoli only until tender/crisp or use raw with dips or in salads. Broccoli freezes very well, maintaining its color, texture and taste.
Brassica Premium Late Dutch Flat (Organic USDA) Cabbage, Brassica oleracea 'Premium Late Dutch Flat (Cabbage)', offers large, broad, flat heads, weighing 10 to 15 pounds and measuring 7 x 14 inches. The low-growing heads (big, flattened, full and solid) have a short core and excellent wrapper leaves. Premium Late Dutch Flat grows quickly with the onset of cool, wet weather. Premium Late Dutch Flat Cabbage has very good keeping quality, and is one of the best winter keepers. Suitable for home gardens and market growers.
Nepeta (USDA Organic) Catnip, 'Nepeta', is an erect perennial that produces small whitish or pinkish flowers. It is strongly scented with a "mint-like" odor. This versatile plant prefers full sun but will tolerate partial shade. Nepeta is a plant that is not too fussy and is also deer-resistant. Its silvery foliage, topped with long-blooming flowers, adds pizzazz to many a plant combination, and it is easy to grow!
Brassica Freemont (USDA Organic) Cauliflower, Brassica oleracea 'Fremont (Cauliflower)', is a very dependable and adaptable cauliflower variety. 'Freemont' is a uniform but self-blanching type. It is an annual plant in which only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is very nutritious, and may be eaten cooked, raw or pickled.
Brassica Romanesco (USDA Organic) Cauliflower, Brassica oleracea 'Romanesco (Cauliflower)', has heads that are lime green with pointed, spiralled pinnacles. Cauliflower is best planted in summer for harvest in the fall, or midwinter in mild climates. Plant 18" apart to give the large plants adequate space. The plants are less vigorous and the heads tend to be a bit smaller than cauliflower. Brassica Romanesco has a mild, nutty taste. This is a visually stunning object that on first encounter it's hard to imagine you're looking at a garden vegetable! Its tightly packed, lime-green florets exhibit a complex, bewitching design.
Matricaria German (USDA Organic) Chamomile, Matricaria recutita 'German', is a low daisy-like flower that grows 2 - 8 inches tall. It has many branched stems with finely divided leaves that give it an almost feathery look. The flowers are highly aromatic when crushed and are used to cleanse and soothe the skin. German Chamomile is very affective for treating sensitive, dry, chapped skin and used to treat digestive problems since the 1st century AD. It is also valuable for treating pain, indigestion, acidity, gas, gastritis, bloating, and colic.
Beta Bright Lights (USDA Organic) Chard, Beta vulgaris 'Bright Lights (Chard)', is a multicolor chard was a 1998 All-America Selections winner. It has stems of many colors including gold, pink, orange, purple, red, and white with bright and pastel variations. The taste is milder than ordinary chard, with each color a bit different.
Allium ((USDA Organic) Chives, Allium schoenoprasum '(Chives)', is a grass onion that has tube shaped leaves with pink flowers. Oils said to have anti-fungal and insecticide properties. Nice companion plant in gardens. Attractive garden border. When used for cooking, it has a delicate onion flavor. Chop generously on seafood, especially salmon.
Coriandrum (USDA Organic) Cilantro, Coriandrum sativum '(Cilantro)', is a feathery herb rising up on a few, branched stems. Its leaves are at first rounded with toothed edges and large lobes, but then the mature leaves are finely divided, feathery. Cilantro leaves are used in the cuisines of Mexico, South America, China, the Philippines, North Africa and East Indies. Herbs are among the easiest plants to grow. Most require good drainage, sun, and only modest fertility and moisture. Once you get them off to a good start and meet their minimal needs, they will reward you greatly with their bounty.
Cucumis Marketmore 76 (USDA Organic) Cucumber, Cucumis sativus 'Marketmore 76', is a slicing cucumber that has 8-9" long, slender, dark green fruits that maintain their uniform color, even under weather stress. Marketmore 76 begins bearing late, but picks for a relatively long time. It remains dark green even in hot weather, has a sweet mild flavor, tapers at both ends, blocky, white spines, and no stippling. Good for both home gardens or market in cool climate areas.
Cucumis National Pickling (USDA Organic) Cucumber, Cucumis sativus 'National Pickling', was developed by the National Pickle Packers Association in collaboration with the Michigan Agricultural Experiment Station. This is the pickling cuke that pickle growers asked for, and it is high yielding, has early fruit on vigorous, medium vines, and retains quality over a longer season than Northern Pickling. This National Pickling Cucumber has a dark green fruit with 5-6" black spines. It is small, thick and blunt ended when young. Ideal for making dill pickles, so a perfect variety for the home garden.
Anethum (USDA Organic) Dill, Anethum (Dill), is an erect, hardy annual of the parsley family. The leaves are thin, wispy and fern like. The plant yields two different herbs: dill seed (the fruit of the plant) and dill weed (the top eight inches of the leaves). Dill blooms and sets seeds when nights are short and days are warm. The delicate, feathery plants are blue green and grow from 3 to 5 feet tall. Dill requires to be fertilized in the early spring, this will ensure hearty growth throughout the summer. The dill plants should be sheltered from winds.
Lactuca Pablo Batavian (USDA Organic) Lettuce - French Crisp, Lactuca sativa 'Pablo Batavian', is a wine-red lettuce with slight hints of deep green. Loose heads grow beautiful enough to use as an ornamental plant. The large round wavy leaves have toothed edges with sweet, mild flavor.
Lactuca Winter Density (USDA Organic) Lettuce - Bib Romaine), Lactuca sativa 'Winter Density', is a lettuce variety that will withstand light frosts and produces 8 to 10" high upright heads with crisp, dark green leaves. It is best suited for mature salad mixes in both summer and fall. Once you taste the sweet heart at the center, you will know this could only be Winter Density! It is slow to bolt and tolerant of light frosts! It is an all-around adaptable lettuce that is great for late harvests.
Mentha (USDA Organic) Mint, Peppermint, Mentha piperita 'Mint, Peppermint', is a hybrid of the original mint, spearmint; leaves are generally oval, slightly wrinkled in texture, with lightly serrated edges. A very distinguishable characteristic of mint is the square stems. Good for container gardens since mint can be invasive in the garden. Fresh mint leaves are more flavorful than dried, so freeze the leaves for winter use. And don't forget when you cut off those mint flowers to use them in tabouleh, or chocolate mint ice cream. Mint tea is useful as a moisturizer, often helping to banish blemishes. Physicians have used mint for centuries as a tonic and digestive aid as well as a treatment for colds, cough, and fever. Mint tea eases colic and lifts depression.
Allium (USDA Organic) Walla Walla Onion, Allium cepa 'Walla Walla', is a large, sweet Spanish onion with light-brown skin and mild white flesh. Famous for its sweet flavor in fresh eating. Very cold hardy, it can be directly sown in mid-spring. 'Walla Walla' is perhaps the most popular sweet onion with a nice mild, sweet flavor and non-pungent aroma. Some people eat them like apples. Walla Walla grows to 4 inches across.
Origanum (USDA Organic) Greek Oregano, Origanum vulgare 'Oregano, Greek', is a low growing perennial plant. Flavor is strong, and hotly aromatic, penetrating and slightly bitter. This Greek strain has much more flavor than common oregano and is the oregano preferred for cooking. Cooking: An important Herb in Mediterranean cookery. Often used dry rather than fresh. Flavors salad dressings and vegetables and frequently included in strongly flavored dishes with chilies, garlic, onions, etc. Medicinal: A lotion may be made which will soothe stings and bites. The infusion is used in coughs and whooping cough. Do not take as medicine while pregnant.
Petroselinum (USDA Organic) Parsley, Flat Leaf, Petroselinum crispum 'Parsley, Flat Leaf', is a bright green, biennial herb, also used as a spice. It has deep green, glossy leaves, with a strong flavor. Flowers are green-yellow in umbels, and the fruit is oval and compressed. Cooking: Most often used as a garnish on dinner plates. Add raw to salads. Finely chop for soups, sandwiches, fish, and potatoes. Parsley enhances other flavors when added towards end of cooking time. Cosmetic: Infuse leaf as a hair tonic and conditioner. Add to facial steam for dry skin and minimizing freckles. Medicinal: Chew raw leaves to freshen breath & promote healthy skin.
Capsicum Bulgarian Carrot (Organic USDA) Pepper, Capsicum 'Bulgarian Carrot', is a charming heirloom that had its seed reportedly smuggled out of the Iron Curtain a quarter century ago. Extremely productive 18" tall plants produce 3 " fruits which grow very close to the stem and ripen from green to a bright yellow-orange color. This plant is compact enough to grow in a container. 'Bulgarian Carrot' pepper glows with a brilliant hue and intense flavor, fruity and pungent at the same time; it adds a colorful tint to glazes, marinades and salsas. It look like a carrot, but what a kick! This very heavy-yielding, open-pollinated heirloom variety has a super-hot flavor you'll love!
Capsicum California Wonder (USDA Organic) Pepper, Capsicum 'California Wonder', is great for stuffing, but tasty enough for salads, 'California Wonder' is an excellent sweet bell for cold climates. In longer season climates, peppers turn bright red after maturing. More vitamin C than an orange! It is a good container variety. These peppers are thick-walled and blocky, about 4 inches tall and wide, with a crisp, mild flavor and terrific sweetness. This pepper originated in Mexico and the neighboring areas of Central America.
Capsicum Fish (USDA Organic) Pepper Heirloom, Capsicum 'Fish', is an heirloom that is considered by many to be the best variety to use when cooking fish and shellfish and is also perfect for salsa. 18" to 24" tall plants feature decorative green and purple foliage splashed with white. High yields of very hot, 2" long pointed fruits ripen from white with green stripes to orange with brown stripes and then to brilliant red, some may also become deep purple as well. Often used in fish and shellfish cookery. This variety is really fun to grow and looks at home in an ornametal garden.
Capsicum Giant Marconi (USDA Organic) Pepper, Capsicum 'Giant Marconi', is a large, tapered, pepper whose fruits grow to 8" by 3", with a succulent, sweet, smoky flavor that's equally delectable when eaten green or red, fresh or grilled. The fruit is long, tapered, thick-walled, and gorgeous! Giant Marconi Hybrid is actually a cross of the Marconi and Lamuyo pepper strains. 'Giant Marconi' is widely adaptable, and it produces larger than normal crops just about anywhere.This brand-new AAS winner combines great flavor with wide adaptability, withstands severe weather, and has superb disease resistance.
Capsicum Jalapeno Conchos (USDA Organic) Pepper Hybrid, Capsicum 'Jalapeno, Conchos', produces fruits that are cylindrical, dark green with moderate heat. 'Jalapeno' averages 1 " by 3-4" long, and are very smooth. 'Jalapeno Conchos' tall plant yields heavily and picks easily. At about 65 days Capsicum Jalapeno Conchos can be picked green or at 90 days it can be harvested red. (Hot) Fruits hold well on the plant and during transport. Some resistance to bacterial speck, it is grown in Mexico and the United States.
Capsicum Joe's Long Cayenne (USDA Organic) Pepper Heirloom, Capsicum 'Joe's Long Cayenne', is a variety that originates from Calabria, Italy. The unbelievably long, slender fruits of 'Joe's Long Cayenne' are 8" to 10" long, thin-skinned, and taper to a small point. It turns bright red for homemade hot sauce and dries well for ristras and delicious, dried hot pepper flakes.
Capsicum Orion (USDA Organic) Pepper Hybrid, Capsicum 'Orion', is a plant with bountiful foliage that produces large, smooth, thick-walled fruits. Its blocky, 4-lobed peppers are thick walled, widely adapted, and tolerant to hot weather. At 65 days the fruit can be harvested green or if left on the plant will turn red at about 85 days. Multiple disease resistances make Orion a superstar in your garden.
Capsicum Poblano, Ancho (USDA Organic) HOT Pepper, Capsicum 'Poblano, Ancho', is a very popular hybrid chile pepper from Mexico. The medium hot, broad-shouldered fruits are often used for making chile rellenos and mole. They turn from dark green to dark red when mature. Known as 'Poblano' when fresh and 'Ancho' when dried, this Poblano, Ancho plant produces a good yield of heart-shaped hot peppers. This plant has green stems and white flowers, and it is often dried and ground to make chili powder. Being wrinkled and thick fleshed, Poblano measures about four inches long and two to three inches wide.
Capsicum Red Ace (USDA Organic) Pepper, Capsicum 'Red Ace', is known for its amazing yields of medium-sized, 3 to 4-lobed, green bell peppers. 'Red Ace' is a great selection for northern climates; glossy green peppers turn red early. Very productive, and nearly every flower produces a pepper!
Capsicum Serrano del Sol (USDA Organic) HOT Pepper, Capsicum 'Serrano del Sol', is a hybrid that matures earlier and is larger than traditional varieties. The candle-flame shaped fruit is 3" long and begin dark green and turn to red when mature. The unique flavor of 'Serrano del Sol' makes it a great choice for cooking and is not excessively hot. Being an early variety, Serrano del Sol is suitable for short season regions.
Capsicum Spanish Spice (USDA Organic) HOT Pepper, Capsicum 'Spanish Spice', has a great flavor and aroma that makes this pepper a great choice for grilling or frying. The 7" fruits of 'Spanish Spice' look like a green chili pepper but are more spicy than hot. The thin walls allow this pepper to cook quickly and are also used raw in salads.
Capsicum Tennessee Cheese (USDA Organic) Pepper, Capsicum 'Tennessee Cheese', originally came from Spain where it is still used to produce high quality paprika. We think it is one the best peppers for stuffing. The fruits are round - apple shaped. It has a flattened base with a thick delicious skin. 'Tennessee Cheese' is often used the same as a bell pepper, or is pickled to use as a garnish, or canned for pimientos.
Capsicum Tollie's Sweet (USDA Organic) Pepper, Capsicum 'Tollie's Sweet', displays versatility, and this Italian heirloom has made it a favorite of many gardeners. Sweet, red fruits are great for eating fresh, canning, or making sauces. Pepper 'Tollie's Sweet' are easy to grow and produce dependable yields of 4" to 5" tapered fruits that start out green and ripen to deep red.
Rosmarinus (USDA Organic) Rosemary, Arp, Rosmarinus officinalis 'Rosemary, Arp', is a tall, stout shrub growing 4 - 6 feet tall and 4 feet wide in zones 6 - 8. The leathery leaves are long, narrow, and tend to turn in on themselves. Rosemary, Arp produces small flowers that are pale blue, white, or pink. Aroma: The oil is extracted by steam distillation and has multiple applications in aromatherapy. Cosmetic: An ingredient in shampoos and conditioners used to decrease dandruff and works as a tonic to stimulate. The flavor has been described as a cross between sage and lavender with a touch of ginger and camphor. Great for use with greens, meats, and eggs; excellent with tofu. Medicinal: A very strong antioxidant. Used to increase circulation, reduce headaches, and fight both bacterial and fungal infections.
Spinacia Tyee (USDA Organic) Spinach, Spinacia oleracea 'Tyee Spinach', is a fast-growing, slow-bolting, semi-savoy spinach. It is very attractive with slightly rumpled dark green leaves. Spinach 'Tyee' is especially recommended for spring, fall and over-wintering crops. Ideal for salads, cooked greens and souffles.
Origanum (USDA Organic) Marjoram Sweet, Origanum majorana 'Marjoram, Sweet', is a tender, soft-stemmed perennial that grows to 12 inches tall. Produces oval leaves and tiny pink-lavender flowers with a sweet aroma. The yellowish oil is extracted by steam distillation and produces a spicy aroma similar to lavender. It is used to calm emotions caused by outside stimulus and eases respiratory difficulties when inhaled. One of the three essential herbs for Italian cooking, it works well with meat, fish, soup, and egg and cheese dishes. Used in tea or as a steam inhalant, it has digestive, antispasmodic, carminative, diaphoretic, and diuretic properties.
Thymus (USDA Organic) English Thyme, Thymus vulgaris 'Thyme, English', has slightly pointed leaves ranging from dark green to woolly silver or variegated green. It is highly aromatic with woody stems. Aroma: Can be extracted to create essential oil for aroma therapy. Treats headaches, insomnia, and more. Cooking: Versatile seasoning for chicken, seafood, vegetables, and desserts. Cosmetic: Used to clear the scalp of dandruff. Medicinal: Shown to relieve coughs and clear congestion. Can be used to make a mouthwash to treat sore throats.
Solanum Better Boy (USDA Organic) Tomato, Solanum lycopersicum 'Better Boy Tomato', is a plant that produces extremely heavy yields of delicious 1 lb. tomatoes continuously all season. Its fruit is deep red and meaty. It is a Guinness World Record holder, producing 342 lbs. of tomatoes from one plant! A perfect slicing tomato, 'Better Boy' tomatoes turn red when mature and are disease resistant.
Solanum Big Beef (USDA Organic) Tomato, Solanum lycopersicum 'Big Beef Tomato', is an hybrid that overcomes adverse growing conditions and adapts to virtually any climate. The smooth skinned fruits are globe-shaped, 9 to 16 oz. and disease resistant. The uniformity of this hybrid also provides an old-fashioned, rich flavor. Big Beef tomatoes are a round, red, nearly 1 lb. fruit with sweet, juicy tomato flavor. Big Beef needs 75 days to mature.
Solanum Big Boy (USDA Organic) Tomato, Solanum lycopersicum 'Big Boy Tomato', is one of the most popular varieties grown by home gardeners. Plant produces good yields of very flavorful 1 lb. meaty tomatoes and is a heavy producer of the larger tomatoes. 'Big Boy' tomatoes turn bright red when they are mature and are crack resistant.
Solanum Brandywine (USDA Organic) Tomato, Solanum lycopersicum 'Brandywine Tomato', is an Amish heirloom that dates back to 1885 and is generally considered to be the world's best-flavored tomato. Its luscious flavor is very rich, loud, and distinctively spicy. Plants look like potato vines with good yields of extra-large firm skinned pink beefsteak tomatoes (up to 2 lbs.). Brandywine Tomatoes are the most highly touted tomatoes grown worldwide and few tomatoes can rival the Brandywine family for popularity.
Solanum Cherokee Purple (USDA Organic) Tomato), Solanum lycopersicum 'Cherokee Purple Tomato', was originally passed down from the Cherokee tribe of Native Americans and is a Tennessee Heirloom. 'Cherokee Purple' is a reliable producer of medium purple-brown fruits with darker shoulders. Fruits are round to oblong with no cracking and average 8 to 12 oz. This heirloom exhibits tolerance to mild drought as well as to common diseases. The Cherokee Purple tomatoes are absolutely delicious with a pleasantly sweet and rich flavor. Grows well in the South.
Solanum Coure di Toro (USDA Organic) Tomato, Solanum lycopersicum 'Coure di Toro Tomato', is a large, oblong, pink Oxheart type tomato. 'Coure di Toro' (meaning Bull's Heart) has thick flesh, sweet flavor, and it may grow to 2 lbs. It is an Italian heirloom, an early variety, and very productive with pink fruits in the shape of an oxheart. They are extremely flavorful, sweet, meaty, has fews seeds, and tender. Absolutely perfect as stuffed dish or sliced in salads, and this is a favorite for slicing for sandwiches. Does well in cooler summer conditions. Good flavor and productivity keep gardeners growing this heirloom variety.
Solanum Dixie Golden Giant (USDA Organic) Tomato, Solanum lycopersicum 'Dixie Golden Giant Tomato', is an heirloom that has been grown by the Amish since the 1930's. Dixie Golden Giant produces large, 1-2 pound golden-yellow beefsteak fruit with a delicious, fruity flavor. It has few seeds. Tomato 'Dixie Golden Giant' tends to mature earlier than similar varieties and has vigorous vines.
Solanum Juliette (USDA Organic) Tomato, Solanum lycopersicum 'Juliette Tomato', is a cherry-type tomato that offers 1 oz. elongated fruits with glossy, red-skin that clings to the vine longer than most other cherry-types. 'Juliette' is very sweet and resistant to cracking. The best flavor is achieved when fruit is left to ripen on the vine until color darkens and fruit softens slightly. Easy bite size portions make it a great snack.
Solanum Orange Blossom (USDA Organic) Tomato, Solanum lycopersicum 'Orange Blossom Tomato', is a very good early orange tomato. The fruit is medium-firm, globe-shaped and average 6-7 oz. 'Orange Blossom' texture is pleasant and the mild flavor is balanced with a little acidity. Orange tomatoes tend to be much higher in Vitamin C and Beta Carotenes than their yellow counterparts.
Solanum Roma (USDA Organic) Tomato, Solanum lycopersicum 'Roma Tomato', produces heavy yields of 3" long red plum shaped tomatoes. 'Roma' tomatoes are flavorful and have very few seeds. One of the most popular varieties for paste, sauce, ketchup, and canning. Roma is disease resistant, a heavy yielder, and has fewer seeds..
Solanum Roman Candle (USDA Organic) Tomato, Solanum lycopersicum 'Roman Candle Tomato', is a pure-yellow, banana-shaped, paste-type fruit that is 4 to 6 inches long. The superior flavor of 'Roman Candle' tomatoes, combined with the meaty flesh, make it a great choice for salsas and sauces. The bright yellow skin combined with the white flesh add visual interest as well.
Solanum Rutgers (USDA Organic Tomato, Solanum lycopersicum 'Rutgers Tomato', is an attractive, old-time favorite with a full-bodied flavor. Ideal for canning, 'Rutgers' ripens from the inside out providing bright red 7 oz. fruits. At one time, Rutgers became the most famous tomato worldwide and once made up over 70% of the tomatoes being processed in the United States. Rutgers is still a popular variety that will easily supply the most tomato hungry household with an abundance of tomatoes. After all these years, it is still one of the best! It is disease resistant.
Solanum Soldacki (USDA Organic Tomato, Solanum lycopersicum 'Soldacki Tomato', is a dark pink beefsteak that weighs one pound or more and has a wonderful, sweet yet complex flavor that rivals Brandywine. It produces in good numbers in the late midseason. 'Soldacki' tomato originated in Krakow, Poland. It was brought to Cleveland, Ohio around 1900. It has a potato-leaf foliage, is dense and meaty with a sweet outstanding flavor.
Solanum Striped German (USDA Organic) Tomato, Solanum lycopersicum 'Striped German Tomato', is a flat, medium to large, variably ribbed-shoulder tomato that is shaded yellow and red. The marbled interior looks beautiful sliced. The flavor is considered complex and fruity with a smooth texture. Striped German tomatoes grow on medium tall vines.
Solanum Sungold (USDA Organic) Tomato, Solanum lycopersicum 'Sungold Tomato', is a golden cherry tomato that is very productive offering its fruits very early in the season. 'Sungold' fruits are light orange colored, thin-skinned and very sweet. Not quite gold and not quite red but when orange, the flavour is outstanding! Rich and fruity tomatoes in long trusses on vigorous indeterminate vines keep on producing all summer. A must for garden snacks with a taste that can't be beat.
Supersweet 100 (USDA Organic) Tomato, 'Lycopersicon lycopersicum', is a staked hybrid plant that produces long strands of up to and over 100 super-sweet flavored cherry tomatoes. The super sweet tomatoes are 1 inch in diamter and they are extra-high in Vitamin C and great for salads. Supersweet plants will bear throughout the season and require staking or caging. The fruits are slightly larger than a cherry tomato and they have exceptionally good flavor. The tomatoes hang like bunches of grapes.
Solanum Thessaloniki (USDA Organic) Tomato, Solanum lycopersicum 'Thessaloniki Tomato', is an heirloom tomato that comes from Greece. The large, red fruits are 3-4" in diameter and weigh about 6 oz. with a mildly earthy, slightly acidic flavor. 'Thessaloniki' was introduced to the USA in the 1950's, and it has been popular ever since. It's very productive, and it doesn't crack. This is one of my best canning tomatoes.
Citrullus Moon and Stars (USDA Organic) Watermelon, Citrullus lanatus 'Moon and Stars', is a legendary variety rediscovered in rural Missouri. The 3-5 lbs. fruit has sweet red flesh. Moon and Stars watermelon stands out in the garden with its dark green rind speckled with tiny yellow "stars" and an occasional large yellow patch, or "moon" Splashes of the bright yellow on the dark green skin give this melon its name. The vigorous vines produce an abundance of tasty melons, large and small. Moon and Star's reddish pink flesh has outstanding flavor and is sweeter than most Watermelons. Watermelons like well-drained, sandy loam with a pH of 6 to 6.8. They don't want wet feet, and regular, but average, water will do.
Citrullus Sugar Baby (USDA Organic) Watermelon, Citrullus lanatus 'Sugar Baby', is a very sweet melon that does not require the space of larger varieties. Watermelon 'Sugar Baby' is a 10 to 20 lbs. melon that is firm, sweet, and has red/orange flesh with small, dark brown seeds. The thick rind turns from dark green to almost black when mature. This early maturing variety provides abundant melons.
Cucurbita Raven (USDA Organic) Zucchini, Cucurbita pepo 'Raven', displays a dark green skin that contains high levels of lutein, a highly effective antioxidant. Open plants are high-yielding, producing glossy, smooth, cylindrical fruit that get 7 or 8 inches long and about 2 inches in diameter. The fruits grow very abundantly all over plants that are just 2 feet high and 3 feet wide. You should not set your zucchini plants in the garden until the temperature in your area is at least 65 degrees Fahrenheit. Zucchini should be planted in a mound that is approximately two feet in diameter. You can add well-rotted manure to the soil prior to building up the mound.
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