Heirloom Growing - The Most Natural and Healthful Way to Grow Vegetables, Fruits, Grains, Nuts, Seeds
 
GROWING HEIRLOOM FRUITS, GRAINS, VEGETABLES 
 
Growing Heirloom Seeds

 
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Heirloom Nuts - Coming Soon
 
Acorn Squash
Anaheim Chili
Bibb Lettuce
Broccoli
Butternut Squash
Wonder Pepper
Cayenne
Cilantro
Cucumber
Gold Sweet Corn
Early Jersey Cabbage
Eggplant
Flat Leaf Italian Parsley
Hearts of Gold Melon
Honey Dew Melon
Jalapeno Mild
Sweet Green Pea
Leaf Basil
Mesclun Lettuce
Pink Radish
Pinto Bean
Provider Bush Bean
Pumpkin
Rainbow Tomatoes
Red Acre Cabbage
Red Beets
Red Core Carrot
Red Onion
Red Romaine Lettuce
Roma Tomato
Ruby Red Lettuce
Scallion
Snap Peas
Spinach
Swiss Chard
Watermelon
Yellow Bush Bean
Yellow Summer Squash
Zuccini
 
DESCRIPTIONS AND INFORMATION ABOUT EACH SEED VARIETY     
Grow an edible landscape. Vegetables and fruit are not only delicious, but beautiful as well. Gardening is a very healthy activity. There's something very special about digging about in rich, dark soil and watching edible plants grow under your thumb. It's not as much work as you might think... and very rewarding.

We highly recommend that you get a sprouting and growing book. One of the best that we really like recommended by one of our suppliers is available HERE from AMAZON. With this book, you will be well on your way!

Much of the information below is provided by our friends, suppliers, organic growers and other enthusiasts. We have tried a number of varieties ourselves, and have had great success. We did have a bit of problem with overwatering and had to wipe away some mildew from our larger seed sprouts. We no longer use too much water!

Corn is particularly vulnerable - but with a nice rinse or gentle wiping, they grow quite well. They are so delicious that bugs do love them! We use no pesticides whatsoever.

You can use Murphy's Oil Soap, Castile soap or Dr. Bronner's (don't use dishwashing solution as it contains phosphates) mixed with vegetable oil in a little sprayer. Spray underneath the leaves as well. You can purchase a spray spout that points upward. Very handy - works like a charm.

A friend uses this solution regularly and has had great success with his delicate rose buds and blossoms. No  problems anymore for him with tiny little uninvited guests such as aphids, mites, whitefly, etc.

Recipe: 1 tbsp. vegetable oil and 1 tbsp. soap for each 24-32 ounce sprayer bottle.

Above all - ALWAYS GROW ORGANIC. Best for Health and Best for Taste.
 
Rich Deep Orange Sweet Acorn Squash
Our supplier says that this is a very special squash, indeed. One of their customers ran a roadside homegrown vegetable stand. He said people came from far and wide to buy up lots of his heirloom Table Queen squash. They were so amazed, he said, at the difference in flavor quality between this old variety and the so-called "improved" modern hybrids. The orange flesh is thick and sweet, the skin hard but thin, providing for excellent storage for winter use. This one will even tolerate poor soil conditions! The vines only spread 6-8 feet, and mature in 60-90 days. Halve these 1-2 pound squashes and bake or microwave. Stuff the small cavity with your favorite stuffing.
Mild Green Anaheim Chilis
The Anaheim Green Chili Pepper is a delicious mild variety that is excellent for roasting or frying. They are especially delicious when stuffed and roasted.  You can lightly bread with batter and breadcrumbs and fry, or add them to your favorite salsa or egg dishes. They can be sliced, minced and added to dips and salad dressings. They add a delicate and pungent flavor that is loved the world over. If you allow them to fully ripen during hot weather, they will become much hotter and spicier. These are hard to get right now. Hopefully they will continue to be available.
Tender Butter Cream Bibb Lettuce (Butterhead)
Here is what one of our suppliers calls the best of all lettuces. This Bibb or Butterhead has a soft, buttery cream center surrounded by tender, deeper green wrapper leaves. Delicately flavored, sweet and succulent, this lettuce has been considered the most gourmet of all lettuces. It is wildly popular, but often grown hydroponically. This method of growth prevents the true succulent flavor to emerge. We highly recommend that you try this wonderful home grown variety straight from your garden or container. You can expect this lettuce to be harvested 50 to 75 days after planting. Depending on your location, it is usually seeded in early Spring. However, it can grow in containers that you can move to prevent over heating and too much sun.
Wonderful Fall Broccoli
Traditional and classic, this long time favorite Fall broccoli was first introduced in the 1950s. It is compact with dense, deep blue green heads. It is very cold resistant and tolerates dry weather very well. After cutting off the main heads, you will most likely be able to continue to harvest delicious side shoots for several more months. You can grow this flavorful broccoli in Spring, although Fall plants are considered the most delicious. It can take very cold weather. Broccoli has long been considered an excellent source of anti-cancer nutrients and is high in Vitamin C. One of the most popular vegetables. Eating raw or lightly steamed maximizes its nutritional value.
Golden Orange Butternut Squash
Did you know that you can make the most delicious "Pumpkin" pie with this sweet, rich and finely textured champion Butternut squash? You can whirl the flesh into a smooth and creamy blend, lightly season and bake in a homemade crust of graham crumbs or whole grain. Some say you can't taste the difference! Season with vanilla, allspice, nutmeg, cinnamon, or ginger for extra tang. Yum! This thick necked winter squash has won awards and has been improved with special pollination. These can grow to over 6 pounds. You can make fabulous butternut squash soup - a hearty favorite the world over. Just add a little allspice and a dash or maple syrup, and you will be enthralled. This economical yet golden delicacy is beloved and extremely popular. You can store your butternut squash in your vegetable larder all winter long and even into Spring without refrigeration - be sure to store with several inches of vine attached. In storage, your squash will will develop an even richer deep orange hue.  Each plant should yield 4-8 squashes before the winter frost stops  production in the fall. Butternut squash is an excellent source of vitamin C, magnesium, manganese, potassium and has a good amount of beta-carotene!
Red California Wonder Pepper
These traditional, wonderfully sweet, deep red and thick walled peppers are a perennial favorite due to their tender meaty texture and lovely appearance. With proper heat, they will turn a deep luscious red. They can be grown crisp green as well. They mature in 60 to 70 days. Peppers are very sociable and like to grow with friends. If you grow it pots, put them near each other. In gardens, you can plant just a foot apart. They don't need very much fertilizer, but seem to do well with a little watering with Epson Salt Water, 2/3 teaspoon per quart of water. Epson salt is a natural magnesium source. Farmers have known that Epson salts are the only safe magnesium mineral supplement for their livestock. You can also take a lovely relaxing bath in the salts. For high, hot sun, offer some shade to preserve their glossy and beautiful appearance. Successful red pepper growing is so rewarding!  Stuffed or raw red peppers are absolutely delicious. A whipped virgin olive oil and nut-butter dip really hits the spot!
Mild Capsicum Cayenne Pepper
Cayenne Pepper has been considered invaluable for so many health reasons by naturopath physicians.  Now you can grow your own. They produce an attractive plant with wrinkly deep orangy red pods. You can grow them in containers using rich and fertile soil. Cayenne contains capsicum which has been credited with a number of health benefits. Be sure to consult with your physician for more information! Cayenne seed produces beautiful red peppers that you can string together, grind, and season lovely winter dishes for a bit of warmth. Cayenne is a rich pungent pepper with heat and a delicate flavor. You can use cayenne to keep little marauding visitors at bay from your garden - a mix of buttermilk and cayenne is very effective with deer and ground squirrels. They will have to go elsewhere to browse! Rabbits don't seem to mind cayenne - you can try yourself and see. Dry your cayenne and store in dry jar. Delicious!
Cilantro
So incredibly popular, especially in Southern and Western states. Nothing quite adds such a delicious and uniquely fresh flavor to homemade sweet salsa. Adding a bit of mint and cilantro is a little bit of gourmet heaven to fresh salad greens, wrapped in a fresh hot whole grain burrito or rice pancake. A bit of minced cilantro, fresh minced sweet onions, touch of organic garlic, fresh chopped heirloom tomatoes, squeeze of lime, natural sugar, pinches of natural rock salt and avocado make the most  spectacular dip! This is one of the best dips and dressings, ever. Add sour cream, fresh avocado chunks tossed lightly with lemon juice and natural rock salt, serve on toast and have the sandwich of your life. Oh, and add some fresh cool green crisp lettuce and a dash of mustard - oh my! You can add to soup or make a lovely cilantro pesto! Add your guacamole to beans and rice, and you will have a feast fit for a king. If you are new to cilantro, start out with just a little. Soon, you will recognize this caviar of herbs!  If you love food from Mexico, Central or South America, you must have cilantro. However, guacamole is for absolutely everyone! Some store bought cilantro may have an off flavor. Growing your own is a tremendous treat. What a difference! Beautiful in pots. You can use the seeds as coriander. The ancient Engyptians prized coriander as a seasoning. The seeds are absolutely delicious in curry. Cilantro is rich in Vitamin K. Also a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Burpless Salad Cucumbers
Crisp crunchy variety for salads and veggie sushi rolls! What a delightful delicious crunch. Pick often because you don't want your cucumbers to grow too large. They like water and sun, which is why they are so juicy and crisp! Slice your cucumbers and use for your skin - cooling, freshening, moisturizing! World class beauty spas love fresh cucumbers and their juice. You can slice your cucumbers in raw vinegar and brine and have fresh pickles. Add dill for flavoring. One of the most delicious fresh exotic salad dishes ever: very finely sliced skinned and seeded cucumbers, sugar, vinegar and salt. Salted squeezed cucumbers add a most amazing crisp-crunch texture to delicate sandwiches. A little natural salt, fine crustless fresh bread, dash of raw butter and raw honey - what a treat with tea! Cucumbers mature after 50 - 60 days. Always pick green! Yellow is a no-no as it becomes bitter rather than sweet and flavorful.
Golden Sweet Bantam Corn 
This variety is an old-time favorite that is getting very difficult to find commercially.  It is ready for picking in most areas around 75 days after planting.  Though open-pollinated sweet corns do not have the extra-high sugar content of commercial hybrids and genetically modified sweet corns, these ears are wonderfully sweet and have a real corn flavor if picked and cooked within a couple of hours before eating. The plants grow to about six feet and produce seven inch ears loaded with sweet, plump, golden kernels.
Early Vintage Jersey Cabbage
A perennial classic beloved by all. This lovely English transplant has a fine, tender delicate flavor and grows well in cold or warm weather. Cabbage is delicious, nutritious, and makes the most tasty slaw. Raw cabbage is high in nutrients and works well for winter diets. And who doesn't love stuffed cabbage? Baked with rice, minced nuts and seeds, sauteed onions, lovely heirloom tomato sauce, absolutely superlative! This most popular of cabbages produces solid conical little heads with tender, crispy leaves and superb flavor.  Be sure not to allow to get too hot - otherwise they will grow overly strong. A wonderful winter early spring crop. One of the healthiest and most delicious sauerkrauts can be made with natural rock or Himalayan salt and a good natural culture with the friendliest flora in a safe kraut environment.  For the most discriminating of connoisseurs!
Deep Purple Eggplant
Eggplant is absolutely delicious fresh off the vine. Why is eggplant so popular? What other vegetable works so well with the finest and most delicate of sauces? Who can resist deep friend eggplant slices, marinated in fresh egg and lightly dusted with unbleached natural flour, delicately seasoned and sauteed in virgin olive oil? A fabulous, beautiful fruit that grows well in warm, fertile soil with plenty of moisture. Very hardy, gorgeous in containers. Build an easy trellis with twine and strips of lovely wood. It is a very wonderful unique experience to pluck a gorgeous purple eggplant from vine to pan in a flash! For a wonderful meat substitute, it is hard to beat slices of eggplant brushed lightly with virgin olive oil, sprinkled with minced or powdered garlic and baked to tender perfection. Cut into circles or squares and serve in a burger bun with sweet onion, crisp lettuce, fresh tomato, mustard and ketchup. One of the best lunches ever in Italy - after walking in the ruins, a lovely little outdoor cafeteria serving braised vegetables - sweet tomatoes, eggplant, onions, garlic and zucchinis in fragrant olive oil. Perfect! Add fresh homemade bread, a bit of raw cheese... my my! Note: If you eat cheeses, try to buy raw milk cheeses from organically raised animals that have been well treated. This glossy purple variety will yield 4-6 eggplants per plant starting in about 80 days. Even shorter season areas can raise eggplant with care.
Flat Leaf Italian Parsley
Is parsley just a garnish, renowned for its beauty on the side of a plate or nestled between entree and vegetable? Actually, deep green Italian broadleaf parsley is a gourmet herb renowned for its culinary versatility and medicinal qualities. A bit of parsley juice is so nutritious. It's slightly peppery, tangy flavor is so invigorating. One of the most delicious sauces ever is fresh parsley, cream and buttery broth over hot fresh capellini noodles. But, one of the finest foods ever created is tabouli. Great quantities of fresh minced Italian parsley, tender simmered cracked bulghur wheat, minced fresh green onions, lovely fresh chopped mint, virgin olive oil, fresh squeezed lemon juice, lightly tossed with pure fragrant virgin olive oil, natural salt and fresh pepper... scoop with fresh homegrown lettuce leaves. So nutritious, with a taste out of this world. You can also make a wonderful parsley pesto. Add warm, fresh baked bread... Parsley is a wonderful source of vegetable protein, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese, not to mention chlorophyll. It's rich, deep green color is telling. Italian parsley is another beautiful container herb that's easy to grow. Grows wonderfully in colder climes, as well.
Hearts of Gold Cantaloupe Melon
A wonderful, perfectly round, firm, juicy rosy orange hued cantaloupe muskmelon that's especially sweet and flavorful with a hint of aromatic spice. Fine fleshed, popular, and so refreshing. What is better than a cool melon slice on a hot day? This deep ribbed beauty is one of the most popular of all cantaloupe melons with the highest quality fine meat. Many say that these melons are an excellent source of potent, disease-fighting phytochemicals. Full of vitamins and minerals. Melons require rich composted soil and plenty of moisture. Even if their trailing vines look dry, they can still product the most delicious fruit.
Honey Dew Melon
Luscious spring green-fleshed honeydew melon that is very sweet, thick and juicy. The rind is ivory white. This succulent melon can weigh over 6 pounds! They range around 7 inches. These wonderful honeydews mature in approximately 90 days and like warm soil for faster ripening. This is the perfect melon for round balls of juicy flavorful perfection.
Jalapeno Mild Pepper
This pepper is one of America's most favorite condiment peppers and is the pepper of choice for salsa and pickling. Famous for the ubiquitous jalapeno pickle slices with melted cheese and tortilla corn chips found at every fair and event throughout the land. This pepper has delicious jalapeno flavor without the heat. This medium sized green to cocoa red pepper grows in a beautiful little bush and is excellent for container gardening. Ranges in size from 1 to 3 inches, long bearing. Matures in approximately 70 days.
Knight Green Pea
Picked fresh from the garden sweet peas - considered a long time treat that's hard to beat! This wonderful bright green shelling pea is the pea of old - for soup, salads, and miniature bowling! : ) These peas are extremely nutritious. They are chock full of Vitamin C and K, protein, plant fiber, minerals. Peas and rice are not only delicious, but fully nutritious with complementary proteins, as is fresh peas, mashed with steamy hot baked potato and fresh tomatoes. With a light sprinkling of fine natural salt and pepper, it is a meal fit for a king. It's hard to believe something so simple can be so delicious. The best pea soup recipe ever could be Pea Soup Anderson's. Just the perfect amount of thyme and bay leaf - absolutely scrumptious. Add carrots, celery, onion, and perhaps a dash of cayenne or red pepper, and voila! Peas are fun to shuck. Fresh out of the garden, they are hard to beat. Pea plants have lovely flowers and pretty trailing vines.
Italian Large Leaf Basil
Big beautiful leaves, this basil is sweeter than the smaller leaf varieties. TAhe leaves are up to 4 inches long compared to standard commercial varieties. This beautiful plant grows easily in containers and is prolific. To store your fresh basil without color changing and to preserve its delicious flavor, toss cleaned leaves coat lightly with high quality virgin olive and pack tightly in rolls in airtight containers in the freezer.  You can then pull out your "fresh" basil, slice off strips from your basil "cigar" anytime. It will have that just picked flavor - harvest-fresh, moist and succulent  with intense, rich flavor. You can use fresh basil in so many recipes. For pizza and spaghetti sauce, this fresh basil is the magic secret ingredient. Sprinkled lightly over fresh baked pizza, it tastes positively magical. And of course, basil pesto has become a standard in gourmet and even regular cooking. Another delightful taste treat is fresh basil with slices of fresh mozzarella cheese and rich red tomatoes. Or, put a slice of fresh cheese on a toastette, top with a sprinkling of this fresh or fresh-frozen basil and broil lightly. Increasingly popular due to its most marvelous flavor. This particular basil beats them all...
Mesclun Lettuce
Mesclun means Mixture. So, Mesclun lettuce is a mix of very delicious lettuce varieties. Plant the seeds together, then harvest regularly by snipping leaves at their base. Fresh, wonderful salad anytime! Can grow continuously for re-snipping. Greens are very important for a nutritious diet - our bodies thrive on fresh salad greens. These are perfect for container gardener, adding particularly loveliness to your environment. Imagine picking your fresh dinner salad right from your container garden! Lettuce greens cannot take excessive heat very well; cool is best. With the right lighting (at least half a day's light, or even a grow lite), you can grow mesclun lettuce year round. Particularly tasty and tender are baby lettuce greens. Pick early or late, your preference. This mix is particularly suitable for baby greens harvesting. Light and cool temperatures are best for seed sowing.
Pink Radish
Pink beauty radishes are not only beautiful, but sweetly mild with a delicate flavor and a delightful crispy crunch. Tangy and bright in salads, delicious as hors d'oeuvres with a lovely dip. Sliced thin, they are absolutely delicious with hot roasted chicken and slaw. With their gentle fresh clean bite, radishes refresh the palate and cut oiliness. Sweet radish pickles are an absolute treasure treat. Marinate in a natural salt, sugar and raw apple vinegar solution. You will have the most crispy, crunchy pickles you can imagine. This variety is particularly popular at specialty markets. Available in minimal orders - becoming increasingly difficult to obtain.
Pinto Bean
Pinto beans are so easy to eat - their mild flavor goes well with everything. The absolute best trick is to see if you can sprout your beans before cooking. Wonderful things happen nutritionally when you sprout your beans. Plus, sprout soaking means much shorter cooking time. You can simmer pinto beans gently for 1 1/2 to 3 hours until tender with any of your favorite flavorings. They make the most awesome and truly old West authentic chili. You can make a wonderful chili with tex-mex seasonings and the secret ingredient, rich dark chocolate! For an absolutely scrumptious bean soup, saute some sweet chopped onions until golden brown, add celery, carrot, leeks, tomatoes and your favorite seasonings. You can add chopped fresh spinach before serving. The wonderful things about pinto beans is that, with a little corn, rice or bread, you have complete protein. Just a little goes such a long way. What is more economical with stick to your ribs goodness? When cooked, they turn from their mottled appearance into a lovely light brown with a touch of pink. Children love pinto beans. Pintos make the most delicious refried beans. You can make refried beans by adding organic peanut or other oil, mixing thoroughly. Salt and pepper to taste. With its delicate, mild and versatile taste, pintos are a world favorite. Great for saving up for winter storage or larder basics. Put your beans in a crockpot for delicious soup the next day. You can freeze little packets of cooked beans to add to any of your soups to add body. Turns a quick snack into a full, satisfying meal.
Provider Green Beans
Who doesn't like tender green beans? Serve with toasted almonds and buttery golden sauteed onions, and you will think you are at a 4 star restaurant. Provider green beans are nutritious as well as delicious. Steamed, you can add to salads. They taste delicious cold, or hot. A true, high quality perennial favorite. You can freeze your own steamed green beans to serve up anytime. You can saute oriental style with a bit of naturally fermented organic soysauce and organic peanut or coconut oil. Absolutely fantastic with brown rice! This particular variety grows in almost every type of weather and are ready for picking only 50 days after planting. It is pest resistant. You can grow in cooler soils and have 2 main crops in a single season!
Pumpkin
"Small Sugar Pumpkin says it all. This little gem is only about 10 inches in diameter, yet its thick, sweet flesh weighs in at about 8 pounds. With the stem left on, these will store for months after harvest. Use one or two as Jack-o-lanterns, and the rest for wonderful pumpkin pies, soups or as a sweet buttered vegetable just exploding with Vitamin A. Their small size makes them perfect for halving and cooking in the microwave or in a pressure cooker, or just peel and cube them for stovetop cooking. Even the highly nutritious seeds can be shelled and eaten. These take about 90 days to maturity. Ripen in the field, but harvest before the first freeze in your area."
Rainbow Blend Tomato
A variety of Heirloom tomatoes in a sampler. You can have a multi-colored harvest. There's no comparison between store bought tomatoes and Heirlooms.
Red Acre Cabbage
Description Coming Soon! 
Deep Red Beets
These heirloom crimson beets are great for boiling and slicing for salads, for pickling and canning. Each seed is really a small pod containing several seeds. Extra plants coming from the same hole should be plucked out, leaving one strong plant. Eat the "thinnings". Each plant yields one 2.5 to 3 inch beet that keeps well past harvest in a cold, damp cellar or even spare refrigerator. The tops can be eaten in stir-fry or raw in salads when young. Baby beet greens are beautiful and are sold in expensive "mesclun" gourmet salad mixes.
True Red Core Carrot
"Grown well, our Early Scarlet Nantes carrots should be ready to pick about 70 days after planting. These are fine, sweet, tender, crispy and nearly coreless carrots, wonderful for fresh salads, cooking or munching out of hand. You can even freeze or juice them. These carrots are about 7 inches long by 1.5 inches in diameter. At The Ark Institute® we prefer to grow Chantenay carrots (see below) early summer for fall harvest and winter storage, and Nantes carrots in early spring for fresh eating during the summer Excellent source of beta carotene."
Sweet Red Onion
A rare variety - very limited supply. Sweet Italian heritage. Because of it's rarity, we don't have very much information to share with you. Let us know your experience! We're glad to be able to offer sweet red heirloom onions - reds are extra delicious, have a marvelous flavor, and are expecially wonderful in salads and soups. Red onion fries are out of this world and a true delicacy. You can substitute red onions for whites any time. Their deep red color adds beauty to any dish.
Red Romaine Lettuce
"Right out of the 18th Century, this 10-12 inch high, deep red-headed heirloom romaine lettuce will surprise you by its beauty aw well as its heat resistance. Keep it well watered and it will be tender and resistant to sending up an early seed stalk (bolting) as most lettuces do as soon as the hot days of summer arrive. Ready to harvest heads in 60-70 days, but it can be picked a leaf at a time or thinned for earlier salads. A real treasure from the past."
Roma Tomato
"Italian Roma will yield huge crops of firm, meaty red plum-shaped tomatoes that can be tossed into a food processor or blender and seasoned for quick, healthy tomato sauces, or canned whole for use all year round. The tomato plants are compact, determinate types, reaching only about 26-32 inches and ripening up to 200 3-inch long tomatoes/plant. This is a 73-85 day variety, maturity depending on growing conditions. If you have a freezer you can put extra whole, fresh, ripe tomatoes in freezer bags or containers and freeze them as is! Use them all winter long to make quick sauces and soups."
Ruby Red Lettuce
"A 1958 award winner, Ruby Red Salad Bowl lettuce is one beautiful plant to watch grow! Bright, glossy green interspersed with ruby red on all of its leaves makes them almost too pretty to eat. You can begin harvesting separate leaves or whole heads of this salad brightener about 45 days from planting. Stagger some early spring plantings about a week apart for a continuous supply up until the hottest days of summer. Then plant some in cooler soil in early fall to squeeze in a crop before a hard freeze does them in. Lettuce can take some light frost."
Scallion
"Here is a real heirloom! Introduced into England in 1629, our Nebuka bunching onion forms no onion bulb but produces a straight, white onion at the bottom of its tall, hollow dark green stems. If you hill up soil around the stems, you can increase the length of the white onion. It is a perennial, so bulbs left in the ground will come back again in spring. The original heirloom likely came from Siberia, so it can really survive some low temperatures! These are excellent in salads, southwest cooking, in stir-fry or frozen for winter use when the ground is too frozen to dig your own. Plants will grow about 24 inches tall."
  
Crisp fresh Snap Peas
"Snap peas are edible "head to toe" because they have thick, succulent, tender, edible pods containing their sweet spherical peas. In fact, they can be washed and eaten raw or cooked alone or in your favorite stir-fry recipes. When left on their vines too long, the now tougher pods can be opened and the peas shelled just like regular sweet peas. This particular variety is particularly  sweet, disease resistant, and the pods have no strings! They grow best with some support by stakes and string or light wire. Only 62 days to maturity. Peas like cool weather, so grow early in spring and, perhaps, again in late summer for fall harvest in longer growing seasons."
  
Spinach
"This well named variety, Nobel Giant, is the best performing and yielding non-hybrid spinach in years of trials. Nobel's smooth leaves eliminate all of those bubbly holes that are so difficult to clean in lesser non-hybrid spinach varieties. You must plant spinach seed early in spring to avoid the longer days of summer sunlight that cause plants to send up flower stalks (bolting) before you harvest the heavy yields of large, thick leaves. Nobel is bolt-resistant, but all spinach will eventually bolt to seed. Wash leaves and eat fresh in salads or cook in your favorite recipes. From seeding to harvest, this great spinach variety is ready in about 45 days."
  
Swiss Chard
Swiss chard is over 2000 years old! This is an extremely popular green, and is related to the beet although you cannot eat the root. Young tender leaves can be eaten in a salad, or you can saute lightly with a bit of natural salt and pepper. You can also eat the stalks. We prefer to snip the young leaves and add them to salads. This vegetable is becoming increasingly popular. It is very nutritious and tasty.
  
Watermelon
"This watermelon is a descendant of an Oklahoma heirloom variety called Tough Sweets. In the 1950s it was often dubbed Ice Box because it is small enough (8 inches in diameter) to fit into an old ice box--or today's refrigerator, of course. It is heavy and sweet for its small size, about 8-9 pounds each. Watermelons are now known to be an excellent source of lycopenes, plant compounds also found in red tomatoes, that are now thought to prevent prostate cancer."
  
Yellow Bush Bean
This rare native Bush bean sports an American Indian heritage. It is very hardy and drought resistant. It is very popular with a shorter growing season (85 days) and nice, small 2 foot size.
  
Yellow Summer Squash
Yellow summer squash is one of our all time favorites. Sweeter with a buttery nutty flavor and a tender crisp texture makes this variety delicious raw or cooked. You can add to any vegetable medley - enhances every vegetable dish. Uncommon and ultra special. Let us know your experiences with this beauty!
  
Zucchini
Description Coming Soon! 
 

 
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