Just what the doctor ordered: a virus-resistant sunshine-yellow squash. Plants produce more better-quality fruits over a longer time and the leaves stay big green and attractive. Bushy plants with open habit make picking easy.
We knew from the first bite that we had a winner. This utterly unique yellow hybrid had us at “hello”. It boasts sugar levels truly beyond belief while retaining the full texture and creaminess of older types. We like it
Originating in New Zealand this unusual heirloom cucumber was first offered in 1934. When mature Crystal Apple’s pretty pale greenish white-skinned fruits resemble Granny Smith apples. To experience the smooth tender and cream-tasting fruits at their peak enjoy them when
This heirloom corn is a pop star producing several ears per 5-6′ stalk of highly decorative popcorn when spaced at 9″ apart. Short and rounded the 2-3″ ears remind us of large strawberries with row upon row of ruby-red kernels.
Plant breeders have recreated a stunning winter squash once prized by the Sioux but long lost to cultivation. Fine-grained orange flesh is sweet and nutty. Mature fruits are 8″ x 9″ and weigh 5-7lbs..
Purslane has an honored place in the European repertoire of greens. Mildly acerbic purslane’s tasty leaves have a pleasant lemony fragrance and make for a sparkly salad offering a nutritious bonus of high amounts of omega-3 fatty acids.
Grow these squash for its fibrous flesh and when dried you’ll have the best bath sponges ever! Harvest at 2″ long for delectable baby vegetables or up to 7″ long for drying into sponges. Needs at least 90 days to
This organic cover crop will be very successful in warmer climates containing 70% winter grain rye and 30% field (Austrian) winter pea. The mix is a balance of rapidly growing winter rye for erosion control and weed suppression plus Austrian
Including mustards kale and bok choy these greens are prime candidates for salads stir-fries and braising. A delicious addition to Burpees popular Simply Salad collection.
Suyo Long is a traditional variety from China that offers an abundance of delicious burpless crispy cucumbers. Growing to 16″ long on vigorous vines the sweet ribbed fruits can be picked at any stage from very young to fully mature.
A beautiful heirloom from the south of France with large 20 lb. flattened fruits that are heavily ribbed. Green when immature they turn a lovely deep brown when fully ripe. The deep orange flesh is a particular favorite of chefs
With its compact head and finely cut leaves this frisse is well suited for small gardens. The pale sweet inner leaves of Galia are superb topped with a colorful fruity dressing.
Popeye’s favorite heirloom variety! Bloomsdale Long Standing is an old standard. It’s a large spreading spinach has dark green savoyed curled leaves. The yield is good and it is slow to bolt. For first crop sow in spring. Plant again
Deep red-orange flesh is rich and delicious. Space-saving bush-type plants grow only 3′ long. Each bush bears 4-5 butternut-shaped fruits averaging 1 1/2 lb. A sweet staple and a great source of vitamin A. Winter squash keeps for months and
Cook’s Garden Favorite. French green bean par excellence. Mascotte offers up a plentitude of round extra fine stringless 5 beans the crisp flesh packed with flavor. Pods require only the simplest preparation: a little steaming a little butter: bean bliss.
True Hubbard has appeared in American gardens and been served on American tables since at least the 1780s. Weighing about 12 lb. each the squash has delicious yellow-gold flesh and deep green skin. The long-storing fruits are excellent in pies
In 1885 this variety made its debut in the French company Vilmorin’s The Vegetable Garden. A compact romaine type the heads grow to 10-12″ tall producing large smooth leaves that are green at the heart and brownish-red throughout the body.
Lovely to look at exquisite to taste. Red Lightning loads up with brilliant red 2 1/2 to 3″ fruits covered with “hand-painted” yellow stripes. The flavor is irresistible-sweet tangy and richly aromatic. Lends a jolt of delectable color to salads.
Deep red 3″ fruits grow up to 4-6 oz. on extra early plants. Sweet and tart flavor is ideal fresh canned or cooked. Indeterminate. Harvest about 75 days after transplanting.
This summer get ready for the invasion of the cherry tomatoes. Wildly prolific each determinate patio-ready bush unleashes a bumper crop of 300 little sweeties bursting with great big flavor. Whorling plants yield up 1″ 1 oz. cherries right until