Italian cooking

Showing 1–20 of 28 results

  • Basil Dark Purple Opal

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    Amazing red-purple leaves and stems adds fantastic color to food as a garnish or a seasoning.  Gorgeous foliage and lavender flowers of this plant make a wonderful addition to a vegetable or ornamental garden.

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  • Basil Genovese

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    This classic Italian basil is most often used for making pesto. It has a sweet fragrance and is slow to bolt. Its large, green leaves average 2″ long.

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  • Onion Bianca Di Maggio

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    A classic Italian cipollini type onion. An easy-to-grow variety that are sweeter than most other onions.

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  • Onion Red Cippolini

    Onion Red Cippolini

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    Sweet, deeply flavored onion.

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  • Onion Red of Florence

    Onion Red of Florence

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    Almost oval-shaped onion from Tuscany.

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  • Parsley Italian

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    Italian parsley is a glossy flat-leaf variety that is called for in many gourmet recipes. It’s excellent for seasoning, with a stronger flavor than many curly types. It turns bitter when it bolts.

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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 Pepperocini

    Pepper Pepperocini (Italian)

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    Tasty fresh pepper from southern Italy.

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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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  • Summer Squash White Scallop

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    Delicious, saucer-shaped creamy-white fruits with scalloped edges. Bush plants produce heavily and remain prolific through the season. A very ancient native American heirloom squash, grown by the northern Indians for hundreds of years. This type was depicted by Europeans back to 1591, and one of the best tasting and yielding varieties still around today! Great fried and baked.

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  • Tomato Amish Paste

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    Amish Paste tomatoes are an acorn-shaped, deep-red, paste-type fruit. The vines produce medium-sized, 8-12 ounce fruit. This Amish heirloom has thick flesh and few seeds. It performs better when staked.

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  • Tomato Aunt Ruby’s German Green

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    Aunt Ruby is large, green, beefsteak-type tomato with a sweet, spicy flavor. Its 12-16 ounce fruit turns light green when ripe with a hint of yellow and pink blush. This heirloom is from Ruby Arnold of Greenville, Tennessee.

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  • Tomato Black Prince

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    Siberian Heirloom variety with medium size juicy fruit that has deep brownish-red flesh. The lovely round fruit grow in small clusters of two to three and are the perfect size for salads.

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  • Tomato Cherokee Purple

    Tomato Cherokee Purple

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    Thin-skinned tomato with a soft flesh.

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  • Tomato Dr Wyche

    Tomato Dr Wyche

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    1lb orange tomatoes from Dr. John Wyche, owner of the Cole Brothers Circus!

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  • Tomato Emerald Evergreen

    Tomato Emerald Evergreen

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    Unique lime-green tomato from 1950.

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  • Tomato Henderson’s Pink Ponderosa

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    Huge size, some over 2 lbs., a meaty pink-red beefsteak introduced by Peter Henderson & Co. in 1891, and the most famous of their varieties. Their 1903 catalog said “Quality Beyond Praise, Rich and meaty-sliced. Thick and delicious canned.” Still popular with gardeners.

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  • Tomato Jujube

    $3.00
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    A fantastic red grape tomato from Reinard Kraft, of Germany.  This is a tasty, thick walled grape tomato that are great for snacking and salads.  They often don’t make it out of the garden before being eaten.

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  • Tomato Money Maker

    Tomato Money Maker

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    Classic tomato from Bristol, England.

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  • Tomato Morning Sun

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    One of our all time favorites. A beautiful yellow cherry tomato, Morning Sun’s bright yellow, oval fruit grows prolifically in clusters. One of the most prolific of all cherry tomatoes.

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