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Waltham Butternut Squash
I love Butternut Squash so much! This year, I was fortunate to have a patch of these. I harvested tons and tons. Presently in my basement there are at least enough to last me through the winter. I am looking forward to making winter dishes. I especially love them oven baked, wrapped in foil, with good butter and a touch of sugar salt and black pepper. But I also love to make soups and bisque. Cooke in an Indian cut style with coconut milk and spices is absolutely delicious. Nutritious, delicious and filling! Just a few vines will give you enough food for many months! Some fruits can get pretty large! -
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Monster Gum Peach Leopard Pepper
WARNING: HOT! Let me start by saying that this pepper is hot, hot, hot. What's great about this heat is that it's flavorful. Pretty 2 inch peppers are prolific and begin to ripen about 85 days after transplant. Plants have beautiful foliage and are about 2.5-3 feet tall in full sunlight. Great for hot sauces, powder and flakes. Try drying some too. If you are looking for a tasty, extremely hot pepper, try Monster Gum Peach Leopard pepper. -
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Serrano Pepper
Although I had eaten it many times, I had never grown Serrano Pepper before 2020. I am happy that I did! Short plants produced abundantly and gave us copious amounts of 2-3 inch peppers that turned bright red when well ripened. I really love these for flakes, cooking whole in soups, fresh salsa, for sauces and even powder. Awesome when dried or dehydrated whole! I've heard that these are great when roasted! Truly a great all purpose chili! Give them a shot!! -
Baby Aji Amarillo Pepper
One of my favorite peppers in 2020. Baby Aji Amarillo is a very tasty pepper with medium heat! Productive, short plants produce what seems like hundreds of 2 inch long, canary yellow fruits that are perfect for cooking, drying and fresh salsa. Ours were started ripening around the end of July. We planted them in early May. Make some great tomato powder and flakes too. Really nice flavor and not overwhelmingly hot! Try bring up a few, green or ripened. Nice! -
Hatch Chili Pepper
If you are looking for a really nice roaster, Hatch chili pepper will lock it down for you. These are perfect for grilling if you like just a little heat. I happen to think it's a great choice for blending with Mexican foods. These ripen from green to red and can be used at any point, especially after reaching full size. You will totally enjoy these in cooking, especially since they are not too hot for the average chili lover. Great choice for cooking with your every day dishes! -
Billy Goat Pepper
Billy Goat Pepper is a hot pepper that reminds me of the Caribbean style peppers. If you like your peppers relatively hot, this Chinese variety would be the perfect for seasoning, cooking, sauces, flakes and powder. Plants are very productive, producing 1.5 inch peppers that turns from green to bright red when fully ripened. Nice pepper aroma. Plants are about 3 feet tall and peppers are about 30,000-40,000 Scoville Units. -
Tomahawk Pepper
Tomahawk pepper is a productive chili that's perfect for flakes, sauces, drying and cooking. Personally, these were some of my favorite peppers to grow in 2020. A very visually beautiful fruit, our plants were prolific and really lit up towards the middle of the growing season. Although I didn't make sauce with these, I have no doubt that these will make wonderful hot sauce and powder. Try making a hot sauce mix with some other varieties, especially milder kinds and you will have a great experience. Plants are a little tall. Green peppers are purple before turning red when fully ripened. I will be growing again in 2022. -
Santa Domingo Pueblo Pepper
Santa Domingo Pueblo Pepper is a great cooking pepper that has medium heat. 3-5 inch, these are also great for drying when ripened. Thin stemmed plants are short and grow to about about 2.5- 3 feet tall. These are early producing! Nice for fresh salsas, flakes and powder too. Nice size harvest and hardy plants. I actually planted my 2020 crop in soil that was less than desirable and they still did very well. Peppers have a slightly sweet taste and are very tasty! About 16,000 SHU. -
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Farmers Market Jalapeno Pepper
A unique looking pepper that has similar heat to your standard Jalapeno, I find that these pack way more flavor, especially when ripened. Plants were about 3 feet for us and peppers ripened a little later in the season. Prolific and tasty, Farmers Market Jalapeno Pepper will be a delight in your dishes, especially for cooking Indian foods and with curry. Also great for pickling, salsas and seasoning meats etc. Nice choice for any chili pepper lover! It can be difficult to tell when these are ripening. I look at the blossom end for redness and give them a few days after that, before harvesting! I had many questions about these. Seeds are limited because I didn't make time to harvest, sorry! -
Rose Queen Cleome
A delightful view from any angle, Violet Queen Cleome will brighten your every summer's day. Also known s Spider Flowers, four to five feet tall plants are well known for their summer's long beauty. Easy to grow and germinate, these are great too in a wild flower setting with Coneflowers, Shasta Daisies, Coreopsis etc! Cleomes are hardy and do reseed. Easy to manage and always a talking piece! -
Genovese Basil
Looking for some awesome basil for cooking making pesto or drying? Genovese Basil will absolutely do the job! This fairly large leafed variety has a wonderful aroma and nice strong basil flavor. Plants are about 2 feet tall and perfect for containers or in-the-ground growing. These are best harvested when leave are young and before plants bolt. Dead-heading new blooms will allow you to harvest all season long. Plant after all threats of frost are gone and when weather is at least a constant 50 degrees outside. Will do good in window sill if there is sufficient light. Make yourself some great meals and send me some too!
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If you love pesto, or salad with basil, basil tea or anything basil, you will find much comfort in growing out some of these. Perhaps the most popular basil and still one of my favorites, Sweet Italian Basil is a staple in our household. Easy to grow, this very flavorful variety is ready for harvest form sprouts to maturity, which is when ever you wish throughout its growth cycle. Pluck some sprouts for your salads or garnish or harvest bigger leaves at any point for any dish that you choose. Here, we make almost any salad and tomato dish using basils of many kinds. Eggs, soup and many more dishes get their accompaniment what basil too! Get a few varieties and taste the delicious difference! You can't go wrong with this one. Germinates in just a few days! -
Thai Basil
I love just about any variety of basil, but Thai Basil is my absolute favorite! For me, no Asian dish can go wrong when I use it. One of my favorite Thai dishes is Pad Kee Mao (Thai Drunken Noodles). When done correctly, the inclusion of Thai Basil takes it over the top! I also love this basil in soups, Thai Pineapple Fried Rice and many different Indian dishes. I say all of this to say that this really easy to grow basil can fill so many holes in your dishes, even when you didn't know it would. A very versatile variety with fantastic aroma and wonderful flavor. I even make wonderful tasting tea with this variety! Definitely a must grow if you love basil. Dry and save for winter.
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Also known as Mexican Spice Basil, Cinnamon Basil is a very flavorful variety. Boasting dark green leaves and cinnamon colored stems, this variety is a favorite for chefs and cooks. Like most other basil varieties, I use the dried or fresh leaves for making wonderful teas. Plants are about 1.5 feet tall. You can begin harvesting leaves around 30 days after transplant, always leaving off shoots/suckers to grow out. A favorite of mine for Asian cuisine such as curries. Absolutely wonderful Aroma! Will grow well in containers too! -
Even though these prefer cooler temperatures, they perform very well over most regions in the USA. Long Island Brussels Sprouts is more of a compact variety that will yield between 50 and 100 sprouts over the season. These tiny cabbage-like sprouts are great for roasting, pickling or situation where you would normally use greens. Very versatile! Sweeter taste when harvested later in the season, but can be harvested at any time, even before full maturity. Easy to grow!! -
Black Spanish Round Radish
Also known as 'Noir Gros Rond d'Hiver', this unique radish is easy to grow and has been cultivated in the USA since the 1800s. These can be 3-4 inches in diameter and can be a bit spicy. Dark bulbs have a milky white and pungent interior, with crisp feel. Usually matures about 60 days after planting. When cooked, it loses some heat and is very flavorful. Plant late spring to early summer! If you are a radish lover, try these! Enjoy! -
White Icicle Radish White Icicle Radish is a favorite of mine. I am not a big radish lover but I can definitely deal with this one. These are crisp and can grow to 5-6 inches long. These have a slightly spicy flavor. Easy to start by direct sowing in early spring after frost has passed and again in late summer for beautiful Fall crop. Early maturity at 30-50 days. -
French Breakfast Radish
For me, french Breakfast Radish is one of the better ones for roasting. Although some could be roundish, most are oblong and about 2-4 inches long. Also known as Radis Demi-long Rose a Bout Blanc, these are early maturing and harvesting can begin as early as 25-30 days. These are crisp and mild, with sort of pungency to it's flavor. This beauty is also a top seller at farmers markets. Get ready for a very nice harvest!
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Cherry Belle Radish
Ask any radish lover and they will tell you that Cherry Bell radish is a very wonderfully flavored variety, cooked or raw. These little cuties are perfect for anything radish. I like roasting them. in fact, at the time of writing this, I have some in my refrigerator waiting to be roasted. These have a root of about 1 inch in diameter and a somewhat tangy taste. Can be used for anything radish, including soups, salads or perhaps just crunchy raw! Perfect little snack!
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Florence Fennel There are so many ways in which you can use fennel. Here we use it in pasta salad, in seafoods, as stuffing in fish in soups and more. Fennel is one of the most popular herbs used in cooking today. Its flavor is so distinct, that you cannot mistake it for anything else. My friend, a chef, wrapped Florence Fennel in foil with crab legs, then grilled it for a short while. The crab flavor was amazing! My favorite ways to use it is in creamy type soups and middle East cuisine. Although most people use just the bulbs, the entire plant is edible. If you have never used fennel, try this most popular variety in your next dish! -
Vates Blue Scotch Curled Kale
If you love kale, Vates Blue Scotch Curled would be an awesome variety for you to try. Plants are short, perhaps 12 inches and produce some of the most beautiful and nutritious leaves that you could ever find. These can be used in salads, garnish, in soups or anything that you use kale for. Especially sweet after a light frost and is reasonably cold hardy. Plant in early spring for summer harvest, or, if you wish, in late summer for a fall harvest. -
Roquette Arugula
Without a doubt, Roquette Arugula is my favorite to grow and eat. It's the very first arugula variety that I ever grew years ago and it's still my go-to variety. Also known as salad rocket, it's not only delicious, but very nutritious too. Add some spicy zest to your salads, sandwiches, pizza and more. Loves cooler weather. Start directly in your garden in early spring, then again in late summer for fall crops. -
Ruby Queen Beet I probably wouldn't be a beet lover had it not been for this variety. Ruby Queen Beet will grow well for you, even in poor soil. This fine variety has somewhat of a smooth texture when properly cooked. When cut, this beauty is dark red and very pleasing to the eye. A favorite with canners! Also a favorite of market vendors. Uniformed smooth exterior with globe shape. Baby leaves are also very edible and flavorful! 80 days to maturity! Ruby Queen Beet I probably wouldn't be a beet lover had it not been for this variety. Ruby Queen Beet will grow well for you, even in poor soil. This fine variety has somewhat of a smooth texture when properly cooked. When cut, this beauty is dark red and very pleasing to the eye. A favorite with canners! Also a favorite of market vendors. Uniformed smooth exterior with globe shape. Baby leaves are also very edible and flavorful! 80 days to maturity! -
Chioggia Beet
Avery beautiful beet inside and out, this one stands out in the crowd! When sliced, Chioggia Beet displays beautiful concentric circles of pinks and whites. An old Italian variety, it will light up your life with its colors and taste that stays true to the beet family. Use it as you would any other beet. Pickling, boiling, cooking, roasting, salads etc, or with other vegetables, and so much more. Rich and earthy beet flavor that leaves nothing to be desired! Start early in Spring and you can expect maturity about 60 days after planting. -
This purple skinned variety produces above-the-ground bulbs that are best when harvested around 3 inches in diameter. Flavor is sweet and turnip-like. Some say its flavor is more like broccoli. Can be eaten raw, pickled or cooked. I love baking them with a sprinkle of rosemary olive oil, black pepper and slightly salted.! Leaves can also be eaten and prepared, steamed, tossed etc, like you would any other greens. Easy to germinate and will reach maturity between 50-70 days. Can be direct sowed in early spring when chance of frost is gone. -
Morris Heading Collards
Morris Heading Collards is an old southern green that is a cultural favorite. This tasty variety is said to taste line butter. I really don't find that to be necessarily true. In my experience, it's very soft, smooth tasting and sort of nutty. With that said, it's very, very delicious and shouldn't be overlooked. One of my favorite greens that I grow from time to time. These are also slower to bolt. Rich in vitamins and minerals. If you love collars, try this one!! -
This is an early variety was developed in Denmark and is noted for it's resistance to splitting. When ready, they can reach 3-4 pounds. This variety also has excellent fresh cabbage flavor. Copenhagen Market Cabbage is an early variety that matures around 65-75 days from transplant. Great for any cabbage dish, includine cloe slaw. Start seeds about 6 weeks before last frost and set them out early in spring when frost free! These can handle a little coldness.
