Vegetable

Showing 41–60 of 89 results

  • Okra Burgundy

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    Burgundy okra has green leaves with burgundy stems, leaf ribs, and branches. The burgundy-colored 6″-8″ long pods turn green when cooked. Okra is used as the thickening agent in Cajun gumbo, but it also can be boiled, broiled, fried, roasted, steamed, canned, or pickled. Use dried pods in flower arrangements! Okra has attractive, edible flowers.

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  • Okra Clemson Spineless

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    This spineless variety of okra is the most popular. The 4′-5′ tall plants produce medium-green pods measuring 3″-9″ long. Clemson 80 is earlier and higher yielding than Clemson Spineless. Okra is used as the thickening agent in Cajun gumbo, but it also can be boiled, broiled, fried, roasted, steamed, canned, or pickled. Use dried pods in flower arrangements! The plant has attractive, edible flowers.

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  • Onion He Shi Ko Bunching

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    An heirloom Japanese, perennial bunching onion; stalks grow and divide from the base. Mild and tasty. These are an essential ingredient in both Oriental and American foods. A non-bulbing white type. Also known as scallions, bunching onion have clusters of 4-9 leek-like stalks are non-bulbing and versatile. Crisp and tasty, this onion continues to grow and form new shoots throughout the growing season.

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  • Onion Tropeana Lunga

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    Long, tall bulbs are unique and popular with Mediterranean chefs. Harvest this gorgeous onion in mid-summer for your own delight or sell this winner for top prices at market. They are a lovely shade of red. This heirloom from Tropea is rare in America.

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  • Onion Yellow Cippolini

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    Long Day Onion. Flat, Italian “cipollini” variety. These delicious, small white onions command a high price at specialty markets. Very sweet and mild, used in Italy for pickling, grilling, and in salads. We have select Italian seed. Soil and Water: Plant in well-fertilized, moderately moist soil.

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  • Pea Oregon Sugar Pod

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    Oregon Sugar Pod is the most popular snow pea. Its productive, dwarf vines have stringless, edible pods which keeps producing after three pickings! It’s tolerant of short hot spells. This pea is great for freezing, for eating fresh, or for adding to stir-fries and salads.

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  • Pea Sugar Ann

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    Sugar Ann is an early, edible-pod pea ideal for small gardens. With short, bushy vines that don’t need support, it can produce peas about 10 days earlier than other snap peas.

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  • Pea Sugar Snap

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    Snap pea. Sweet and crunchy edible pods and peas grow on tall vines. Pods are 2″-3″ long and bear over a long picking period. Yields well in both hot and cold weather.

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  • Black Hungarian Hot Pepper

    Pepper Black Hungarian

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    One of the most beautiful peppers around, Black Hungarian Peppers yield 4″-6″, tapered fruit that start out glossy black and ripen to red. The fruit has a mild, smoky flavor. This tasty hot pepper is also highly ornamental with its lovely lavender flowers and purple veined leaves. The plants grow to about 36″ tall and stand well without support.

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  • Pepper California Wonder

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    California Wonder forms large, blocky, thick-walled peppers with 3-4 large lobes perfect for stuffing. The glossy, deep-green peppers turn red at maturity. Cal Wonder’s upright plants are prolific producers. This is the leading market and shipping pepper, and is also a good home garden variety.

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  • Pepper Hot Anaheim

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    This historic chili was developed over a hundred years ago by Dr. Fabian Garcia. This chili was selected by Dr. Garcia to have a milder, fresher, flavor than most chilis, with thick meaty walls, and large peppers up to 8″ long. This is a very popular chili in southwestern cuisine and you will see it roasted, fresh, dried, and canned. It is most often used when it is dark green, but it will become hotter and turn bright red as it matures.

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  • Pepper Red Marconi

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    This sweet red pepper from Italy has somewhat elongated fruit up to 12″ long and 3″ across at the shoulders. Ideal for frying and tasty green as well as red. An early variety known for its high yields.

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  • Pumpkin Connecticut Field

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    The heirloom pumpkin of the New England settlers and Indians, several hundred years old. Golden fruit weigh about 20 lbs each. This is a truly old variety; can be used for pies; the traditional American pumpkin.

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  • Pumpkin Rouge Vif D’Etampes

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    Most beautiful flattened and ribbed large fruit are a gorgeous deep red-orange. A very old French Heirloom, this was the most common pumpkin in the Central Market in Paris back in the 1880’s. The flesh is tasty in pies or baked. This one can also be picked small, like summer squash, and fried. It is a good yielder too.

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  • Pumpkin Small Sugar

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    The classic pumpkin for pies and canning, and has been a standard since the 1800s. The dark orange, deeply ribbed rind consists of fine-grained, sweet, stringless, thick, yellow flesh.

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  • Radish Cherry Belle

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    Cherry Belle radishes are round and bright, cherry red, 1″ in diameter, with 2″-3″ tops. The flesh is crisp, firm, and white. It’s a good keeper and can be planted all summer long. This variety is a fast maturing, early-season radish, best used immature in salads and condiments.

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  • Radish French Breakfast

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    French Breakfast is a mild, tasty radish. The 2″-long, bright, scarlet-red roots with white tips make an eye-catching snack. This top-quality variety is good for the farmer’s market.

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  • Radish German Giant

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    Very large radish developed in Germany. Attractive scarlet-red skin, crisp white, slightly pungent flesh. These radishes grow from marble to baseball size, without getting woody or spongy.

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  • Radish Japanese Minowase Daikon

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    Mild-flavored, very large, white East Asian radish with a wide variety of culinary uses.  Popular old Japanese favorite; the giant white roots grow to 24 inches long and 3 inches wide. Sweet and very crisp, this radish is a delight pickled, stir-fried, steamed or raw.

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  • Spinach Bloomsdale

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    This large, spreading spinach has deep-green, curled leaves. It’s a good yielding, dependable home garden variety that is fairly resistant to bolting. Spinach is delicious steamed, fresh in salads, and in soups and casseroles.

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