Vegetable Almanac

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Fruit
Watermelon
Crimson Sweet Watermelon

The 15 to 25 lb nearly round fruit with about equal amounts of dark and light green striping are crisp, have excellent flavor and small brown seeds.

They are very sweet and tasty watermelons Despite the popular belief that watermelon is just water and sugar, watermelon is actually a nutrient dense food. It provides high levels of vitamins, minerals, and antioxidants and just a small number of calories.

Watermelons have become synonymous with summer and picnics, and for good reason. Their refreshing quality and sweet taste help to combat the heat and provide a guilt-free, low maintenance dessert.

Along with cantaloupe and honeydew, watermelons are a member of the botanical family Cucurbitaceae. There are five common types of watermelon: seeded, seedless, mini (also known as personal), yellow, and orange.

Golden Midget

Golden Midget Watermelon

HEIRLOOM The earliest watermelon in the field! Not only is Golden Midget early but it also has a unique yellow rind when ripe. Flesh is salmon in color, juicy and sweet with black seeds. Leaves are green and yellow and cotyledons tend to pop out of the seed yellow too. A great variety for the home garden or market.

Sugar Baby

The standard of the icebox melons, Sugar Baby has been a staple at picnics for years. Vines grow to 6 feet and set 4-6 melons roughly 10 inches across. Has that unmistakable crisp, mouthwatering, sweet rich flavor.

Herbs
Basil
Basil

The round, often pointed leaves of the basil plant looks a lot like peppermint to which it is related. Its highly fragrant leaves are used as a seasoning herb for a variety of foods but has become ever popular as the main ingredient in pesto, the mixture of basil, pine nuts and parmesan cheese. 

Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews. Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.

Cilantro/Coriander
Cilantro

Cilantro can be referred to by two names depending upon which part is harvested and used.  If the leaves are harvested it is called cilantro.  If the seeds are harvested it is called coriander.  Two products, one plant.  Cilantro grows one to two feet tall and has finely cut leaves that resemble flat leaf parsley.  It has a penetrating odor and flavor.

Dill
Dill

Historical records suggest that dill has been used for medicinal purposes for over 5,000 years; its primary use was to calm the digestion and treat stomach ailments, hence its name from an old Saxon word meaning "to lull." Ancient Greek tradition suggested covering the head with dill leaves to induce sleep, while many herbal remedies from ages past recommend dill to soothe colicky babies. Traditionally, dill was thought to bring good fortune, protection, and wealth. Though the origin of dill's famous association with the pickle is not known, an 1640 recipe from the cook of England's King Charles I requires dill in its pickled cucumbers. Today, German, Greek, and Scandinavian cuisine most often include dill.

Fennel, leaf
Orion

Large, thick, rounded bulbs. Crisp and flavorful with a nice anise flavor. Orion's leaves can be used for salads, or use in eggs, fish and sauces. The thick, rounded bulbs grow above ground and are much larger than older types, and can be steamed, grilled or eaten raw like celery.

Oregano
Oregano

The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean and Mexican cuisines..

Parsley
Dark Green Italian Parsley

Some know parsley only as an attractive leaf garnish that's ignored, not eaten. It's true that parsley leaves are an attractive plant with small, scalloped leaves, but it has more than a pretty appearance. It’s an annual herb thought to have originated in southeastern Europe or western Asia, now grown in gardens throughout the world.

There are two basic parsley types: one with curly, crinkly leaves and the more familiar Italian parsley, which is flat.

Chopped fresh or dried and combined with thyme and bay leaves, parsley is included in the French combination of herbs called bouquet garni, used to season stock, stews, and soups. It can be added to sandwiches, any type of casserole and adds a fresh, spring-like flavor to dips and cheese. The best way to keep fresh parsley sprigs is to wrap them in damp paper towels, place in a sealed zip-lock baggie, and keep refrigerated. Dried parsley flakes are useful for several months when stored in a tightly sealed glass container and stored in cool, dark, and dry place.

Vegetables
Artichoke
Imperial Star

Artichoke

Asparagus
Purple Passion

This asparagus spears are a beautiful deep burgundy, with a creamy green interior.  More tender, with a mild and sweeter flavor than most standard varieties.  Best eaten raw, roasted or lightly steamed.  Enjoy!  

Beet
Red Beets

Napoleon set aside 70,000 acres to explore the beet root’s sugar-producing potential. In an era of sugar shortages due to wartime blockades, France was then able to produce its own sugar. Since then, beets of varying hues and varieties, including the sugar beet that is now a global sweetener source, are widely cultivated. Beets are commonly boiled, baked, and pickled. They also can be grated raw into salads to add color and a tasty crunch.

When purchasing, look for beets that are firm and not “rubbery” when squeezed firmly, with healthy, crisp greens. If you can’t prepare them immediately, store the beets and the greens in separate bags in your refrigerator’s crisper, and they should be good for two to three weeks. It’s best to store beets unwashed.

Many people don’t realize the importance of keeping four or five inches of stem on the beets when boiling. That’s where the deep red color comes from. Adding vinegar also helps preserve the deep red color. Beets are easier to peel after cooking, and it’s at that point that you take off the shortened stems.

Broccoli
Broccoli

A popular food of the ancient Romans, broccoli once grew wild on the shores of the Mediterranean Sea. Its use can be traced to 16th century France and England in the 1700s,

Eaten raw, broccoli has a number of nutritional elements. It’s important to note that broccoli is best when eaten raw, because cooking and processing destroys some of its antioxidants. It has twice the vitamin C of an orange, almost as much calcium as whole milk (with a better rate of absorption), and contains anti-cancer and anti-viral properties with its selenium content.

Brussels Sprouts
Brussels Sprout

Named for the city in Belgium where this vegetable was first referenced in the 1200s – Brussels – this miniature cabbage may have been cultivated in Italy during the reign of Roman emperors. They migrated with European farmers into the U.S. in the 1800s.

In a long line of crucifers with cabbage, radishes, cauliflower, and kale, Brussels sprouts are a cool weather crop with a nutty, earthy taste and the appearance of miniature cabbage heads. Unlike that larger variety, the best flavor is actually achieved when they’re placed into a very small amount of water and steamed, drained, and served immediately with a little salt. Overcooking destroys not only the nutrients, but the flavor, consistency, color and, most noticeably, the aroma.

As a variation, try serving steamed Brussels sprouts as a side dish with a honey mustard or cheese sauce, or roasted and tossed together with toasted pine nuts, freshly grated parmesan cheese, olive oil, and balsamic vinegar.

This vegetable is very low in saturated fat and cholesterol and a good source of riboflavin, magnesium, and phosphorus. Brussels sprouts are also a very good source of fiber, vitamins A and B6, thiamin, folate, potassium, and manganese, as well as copper, calcium, and iron.

Cabbage
Cabbage (Round Head)

Descended from cabbage grown wild in Mediterranean regions thousands of years ago, the leaves in today’s varieties sometimes have interesting dissimilarities. Some appear wide-spread and waffled, while others are smooth and tightly bunched. The colors vary as well, presenting pale green, blue green, red, reddish purple, and nearly white. All have very short stems which, other than garden dirt on the very end, are just as delicious and nutritious as the leaves.

Cabbage is best prepared as close to raw as possible – sometimes called tender-crisp – to preserve this veggie’s many nutrients.

Coleslaw may be the most familiar cabbage preparation for Americans, but it’s also revered world-wide for the scrumptious flavor it lends to many kinds of hot soup.

 
Carrot
Nelson

This carrot is both tasty and attractive, with a rich, crunchy-sweet bite you will love and a stocky, easy-to-slice shape! A deep orange all the way to the very small core, it is smooth and straight. Higher in vitamins A and B than their store-bought counterparts, home-grown carrots are also rich in calcium and phosphorus -- and they taste delicious!

Celery
Celery Root Brilliant

Celery Root has a pungent celery-like flavor and is, in fact, a special variety of celery, developed by gardeners during the Renaissance. In recipes calling for cauliflower, fennel or cardoon, celery root makes an interesting and unexpected substitute if not a quantum improvement. Celery root loves to be a flavorful part of salads, soups, stuffing and fritters. Braise, sauté, steam, boil, roast, bake, puree or simply enjoy raw.

Big, round, solid roots. A refined celeriac variety. Medium-large roots are round and relatively smooth, with buff-colored skin. The foliage is dark green. Interiors are white and flavorful.

Celery Tango
Referred to as "ribs", sleek celery stalks are refreshingly crisp and crunchy. Medium to light green, celery's fresh edible leaves can be used like an herb. Tango is similar to Conquistador, but the flavor is better and the stalks are more tender and less fibrous. The plant is also a few inches taller.
Chinese Cabbage
Nappa Cabbage

Napa cabbage is known for its signature barrel-shape and crisp, pale green, tightly-wrapped leaves with a white mid-rib and a dense heart. The outer leaves curve inward and are true green to pale green. The interior leaves and the heart is yellow to ivory colored. Its flavor is more subtle and pleasant than European head cabbage. The water content is also higher, creating a crisper and more refreshing texture.

Napa cabbage is the principle ingredient in soups, slaws and stir-fries. It can be used in raw applications, braised, stewed and even grilled. Favorable pairings include savory ingredients such as garlic, onions, leeks and other alliums. Other complimentary include include ginger, mushrooms, soy sauce, tofu, pork, white fish, noodles, grains, potatoes, light bodied vinegars, fermented beans, eggs, citrus and chiles. 

Napa cabbage was once considered the patriotic vegetable of China. In 1990, 95% of sales at Beijing's wholesale produce markets came from Napa cabbage. In addition to using cabbage in soups, salads, stir-fried dishes, Mongolian hot pots and dumpling fillings, Chinese traditionally preserve it in the form of kimchi and sauerkraut. 

Napa cabbage is native to China where it has been cultivated since the 14th century. Its culinary relevance has expanded over the course of history to neighboring countries such as Korea and Japan. But it has also earned a global presence in food cultures throughout all hemispheres. It is the most popular cabbage featured in supermarkets around the world. 

Collard Greens
Collards

Southern United States

Collard greens is a staple vegetable in Southern U.S. cuisine. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in the dish called "mixed greens". Typical seasonings when cooking collards are smoked and salted meats (ham hocks, smoked turkey drumsticks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black pepper, white pepper, or crushed red pepper, and some cooks add a small amount of sugar. Traditionally, collards are eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year. Cornbread is used to soak up the "pot liquor", a nutrient-rich collard broth. Collard greens may also be thinly sliced and fermented to make a collard sauerkraut that is often cooked with flat dumplings.

Tanzania and Kenya (East Africa)

Collard greens are known as sukuma wiki in Tanzania and Kenya. Sukuma wiki is mainly lightly sauteed in oil until tender, flavoured with onions and seasoned with salt, and served either as the main accompaniment or as a side dish with the preferred meat (fish, chicken, beef, or pork). In Congo, Tanzania and Kenya (East Africa), thinly sliced collard greens are the main accompaniments of a popular dish known as sima or ugali (a maize flour cake).

Brazil and Portugal

Caldo verde, a popular Portuguese soup made with collard greens In Portuguese and Brazilian cuisine, collard greens (or couve) is a common accompaniment to fish and meat dishes. They make up a standard side dish for feijoada, a popular pork and beans-style stew. Thinly sliced collard greens are also a main part of the popular Portuguese soup, caldo verde ("green broth"). For this broth, the leaves are sliced into strips and added to the other ingredients 15 minutes before it is served.

Kashmir

In Kashmir Valley, collard greens (haak) are included in almost every meal, and both the leaves and roots are consumed. The roots and leaves may be cooked together or separately. A common dish is haak rus, a soup of whole collard leaves cooked in water, salt and oil along with many other spices, and usually eaten with rice. Collard leaves are also cooked with meat, fish or cheese and in the winter, collard leaves and roots are fermented to form a very popular pickle called haak-e-aanchaar.  

Cucumber
Armenian
Yes, it’s weird – but try it – you will like -  honest!   This unusual, snake like fruit is truly burpless.  It is actually a melon and is easily digestible by people who generally cannot enjoy cucumbers. Flavor is mellow and delicious. Light green, heavily ribbed skin is tender enough to forgo peeling.
Cucumber-Pickling

Thin skinned and just the right size for pickling.

Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace.

Cucumbers-Slicing

Six-eight inch dark green and perfect for slicing.

Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace.

Mexican Sour Gherkin
Native to Mexico and Central America and a staple in diets there since pre-Columbian times.  The 1" green and white fruit that look like miniature watermelons. But they don’t taste anything like watermelons, more like cucumbers with a crunchy texture and a slight sour zing as if they already had been pickled. They don’t bruise and they keep for a long time. Try them in stir fries, pickle them as gherkins, or add to salsas.
Eggplant
Eggplant

Eggplant appears to be a very ancient fruit; the earliest references to it can be found in Chinese and Indian records. Though usually considered a vegetable, botanists classify eggplant as a berry. Early varieties of eggplant were named for their resemblance to large white eggs; in Europe, eggplant is usually referred to as aubergine. In medieval times eggplant were called mad apples, because they were thought to induce insanity. Experimental horticulturist Thomas Jefferson included varieties of eggplant in his gardens; at the time, growers used eggplant mostly for decorative purposes. Regions of southern and eastern Asia especially appreciate the eggplant, naming it "king of vegetables" and making it a staple of their cuisine. In addition to the traditional purple pear-shape of Black Beauty, eggplant comes in all shapes, sizes, and colors. Black Beauty is one of the earliest and best known American varieties of eggplant, dating from the early 1900s.

Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Purple Long
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
Rosa Bianca
This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!
Snowy White
This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.
Fava Bean
Fava Bean

An old world bean with kind of a cult following, Fava beans are plated in the early spring at the same time as we plant peas.  People who like these beans must really like them considering the extra work that is necessary to prepare them.  We will keep them coming if you are ready to shuck them.

Green Beans
Dragon Tongue
This tasty attractive 19th century heirloom actually hails from the Netherlands and is my hands down favorite fresh eating bean.   The flat 6" creamy yellow pods mottled with purple tiger stripes.  It’s crisp, stringless and amazingly juicy when eaten fresh. Cook or market promptly after picking; turns rubbery and loses snap when stored. Not recommended for freezing. Loses purple coloration in cooking.
Green Round String less Snap Beans

Some of the health benefits of green beans include the reduced risk of heart disease and colon cancer, as well as an improved regulation of diabetes. They provide a boost to your immune system and contributes to the elimination of harmful free radicals.

These nutrient-packed beans also provide benefits to the health of your eyes and bones, while regulating your digestive processes. They have also been shown to reduce the risk of birth defects for pregnant women. This low-calorie dietary choice is great for acquiring vitamins and minerals without adding any unwanted pounds.

Provider
Provider is a snap bean known for its rich taste.
Royal Burgundy
Delicious, round, stringless, deep-purple, 5” stringless pods with green interiors. Entire bean turns green upon blanching in boiling water.
Greens: Arugula
Arugula

Rich in vitamin C and potassium, arugula has a rich peppery taste.  it is often used in salads, raw with pasta or other meats, on pizzas, and as a cooked vegetable.  

Greens: Endive
Frisée

Like escarole, frisée is frequently used in salads. While it can have a slightly bitter flavor, frisée is much milder than other varieties of endive such as radicchio or Belgian endive.

 

What's wonderful about frisée is that it is the perfect accent for any salad. Its bitter flavor adds just the right balance, especially when paired with fruity dressings. Its puffy shape provides an appealing contrast to flatter lettuce leaves.

Similarly, its finer structure yields a different sort of bite, so that each mouthful of salad offers a variety of textures.

Greens: Mizuna
Mizuna-Mustard Spinach

Mizuna is has long, broad, serrated and deeply cut satin finished leaves with thin trailing stems that meet at its root base. Mizuna's flavors can be characterized as piquant and bright with a subtle earthiness.

Mizuna is a cool season Japanese mustard green that has a similar appearance as wild arugula. In North America, Mizuna is considered a specialty green and thus, has limited exposure outside of Asian markets and farmers markets.

The dark chlorophyll-laden green leaves of Mizuna offer most of the plant's nutrition which provide beta carotene and minerals. Mizuna is also high in vitamin C, folate, and iron.

Mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cook times. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage. More modern and atypical uses include adding the leaves as a topping to pizza, tossed into pasta, blending into a pesto and adding to a sandwich or burger. Companion ingredients include apples, pears, peaches, figs, citrus, nuts, light bodied vinegars, garlic, ginger, mushrooms, chiles, basil, mint, bacon, cream, hard aged and melting cheeses, tomatoes, zucchini and grains such as farro and wild rice.  

Greens: Mustard
Mustard Greens

Peppery, crispy mustard greens, also known as leaf mustards, are one of the most nutritious green leafy vegetables available around in the winter months.

Mustard is native to sub-Himalayan plains of the Indian sub-continent, commonly cultivated for its leaves and oil seeds since ancient times. In general, the young tender green leaves, which are used as green-leafy vegetables, are gathered when the plant reaches about 2 feet tall.

If left alone, it continues to grow, reaches about 4-5 feet in height and bears golden yellow flowers which subsequently develop into mustard seed pods. Fresh mustard leaves feature deep green, broad leaves with a flat surface and may have either toothed, frilly or lacy edges depending on the cultivar type.

Kale
Lacinato Dinosaur Kale

A hearty cooking green with dark green leaves.  Braise in broth or saute in olive oil with garlic.

Red Russian Kale

Red Russian Kale is a mild and tender variety of kale.  it is also full of antioxidants, beta carotene, vitamin K, vitamin A, vitamin C, lutein, zeaxanthin, and calcium.

Kohlrabi
Kohlrabi Early White Vienna
If you have never tried eating a Kohlrabi, you are in for a treat.  They have a radish-cabbage taste.  Because of their mild flavor, many kids love them. Like most brassica or cole crops, kohlrabi grow best in cool weather. The meat of this variety is very sweet and mild, creamy-white in color and tasting like a mild turnip.
Kohlrabi Kolibri
This kohlrabi is the best purple skinned kohlrabi! It's white flesh is very flavorful. Can be eaten raw or cooked. Excellent in soups and other dishes.
Lettuce
Buttercrunch

Buttercrunch is similar to bibb types but with thick, juicy green leaves and a small tight head. You'll appreciate Buttercrunch maintaining its sweetness during summer's heat without turning bitter

Red

This type of lettuce comprises a number of varieties that don’t form heads, but consist of large, loosely packed leaves joined at a stem. The leaves are either green or shaded to deep red at the edges, and may be ruffled or smooth. Their degree of crispness is midway between romaine and butterhead, their taste is mild and delicate. Red leafand green leaf are popular varieties.

Romaine

A flavorful romaine with very thick and meaty, emerald green leaves. The best choice for traditional Caesar salad. The tall picture perfect plants grow up to 11-12 inches.

Rouge D'Hiver Romaine
An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!
Lima Bean
Lima Beans

Sometimes called "butter beans" because of their starchy yet buttery texture, lima beans have a delicate flavor that complements a wide variety of dishes. Although fresh lima beans are often difficult to find, they are worth looking for in the summer and fall when they are in season.

The pod of the lima bean is flat, oblong and slightly curved, averaging about three inches in length. Within the pod are the two to four flat kidney-shaped seeds that are called lima beans. The seeds are generally cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black. 

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein.

Onion
Leeks

Leeks are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flow into green, tightly wrapped, flat leaves. Leeks are usually about 12 inches in length and one to two inches in diameter and feature a fragrant flavor that is reminiscent of shallots but sweeter and more subtle.

With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present.

Scallions and Bunching Onions

Commonly known as scallions or spring onions, bunching onions are bulbless types with a milder flavor than many larger onions. They are highly versatile, and can be eaten raw or cooked in soups, salads, dips, stir-fries, and more.

Walla Walla Onion

This open pollinated yellow onion is the pride of the Northwest and the sweetest of all the long-day varieties. A retired French soldier introduced the seed to Washington State in the late 1800s from Corsica.

Onion, Red
Redwing

Classic dark red storage onion.

Rossa di Milano
Onion, Yellow
Spanish Sweet Yellow Onions

The all-purpose onion and the one used most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion slightly sweeter and more delicate in flavor.

Pea
Green Peas

The modern-day garden pea is thought to have originated from the field pea that was native to central Asia and the Middle East. Because its cultivation dates back thousands and thousands of years, the green pea is widely recognized as one of the first food crops to be cultivated by humans. Peas were consumed dry throughout much of their early history, and did not become widely popular as a fresh food until changes in cultivation techniques that took place in Europe in the 16th century. Peas are now grown throughout the world in nearly every climatic zone, and are widely consumed in both fresh and dried form.

The crisp texture and sweet taste of fresh peas embodies spring. Ancient peoples foraged for peas in the wild long before they were domesticated. Romans, however, believed fresh green peas were poisonous and had to be dried before they could be eaten. It wasn't until the time of King Louis XIV of France that a French gardener developed a green-pea hybrid known as petits pois. Fresh peas soon became the rage at the king's court and thereby quickly gained widespread popularity.  

Snow Peas

Snow peas have pale green pods and contain petite, flattened peas. Pods are wide and flat, measuring approximately two to three inches in length. Both the peas and pod are edible and have a sweet pea flavor and tender yet crisp texture. The peas grow from flowers which can be white or purple, at this young stage both the leaves and flowers of the snow pea plant can be eaten as well.  Snow peas are an integral vegetable in oriental cuisine and used commonly in stir-fries, fried rice and noodle dishes. Their crunchy texture and fresh flavor will complement soups, curries and meats prepared in a rich sauce. Snow peas can also be used raw in salads and spring rolls or served on a crudité tray. A versatile pea it's flavor and texture marries well with shrimp, scallops, cashews, citrus, soy sauce, sesame, butter, delicate noodles and tofu. Because of their high sugar content care should be taken when cooking snow peas as they will brown quicker than other varieties of peas.  In France the snow pea is also known as, mange-tout, meaning "eat it all." In Mandarin they are known as ‘he lan do' or Holland pea. In China the pea shoots and flowers of the snow pea plant are considered a delicacy and known as Dow miu.  Native to the Mediterranean region snow peas were a popular variety of pea in Europe in the nineteenth century. From there they spread to China where they were quickly adopted as the preferred pea variety and to this day are a quintessential ingredient in Oriental cuisine. Snow peas thrive in cool climates and depending on variety can be trellised or grown as a trailing vine on the ground. Snow peas will be at their peak flavor and texture wise five to seven days after flowering and should be picked often to ensure plants keep producing. 

Pepper: Hot
Anaheim
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
Ancho/Poblano
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
Cayenne
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
Habanero
Native to Central America's tropical lowlands, this world-famous, scalding hot peppers thrives where summers are long, hot, and humid. Lantern-shaped fruits ripen to a lovely golden orange. Reported to be 1,000 times hotter than Jalepeno!
Hungarian Hot Wax

Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot.

Jalapeño
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
Serrano
The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
Potato
Kennebec

Excellent for storing. White flesh is dry, stays flavorful through fall and winter storage, and is well-suited for all methods of cooking.

Yukon Gold

Wondeful waxy flesh - good for potato salads, homemade chips and french fries!

Radish
French Breakfast
A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.
Sunchokes
Sunchokes, or Jerusalem artichokes, are tubers in the sunflower family. They are a sweet flavored, potato-like vegetable. Boil or steam them until soft and eat directly from the skin. Serve with melted butter. Also eat raw thinly sliced with salami or anchovies. Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent steamed, roasted, sautéed or dipped in batter and fried, or puréed to make a delicious soup.
Tomato
Black Cherry

Sweet, robust, round tomatoes.  Color is almost black but the flavor is dynamic - much like an heirloom tomato.

Cherokee Purple

Our most sought-after heirloom tomato for fresh eating and sandwiches, these dark purple/brown beauties are known for their unmistakable smokey-sweet flavor!

Green Zebra

This was my introduction to the wonderful world of heirloom tomatoes.  A lively citrusy zing characterizes this jewel colored beauty.  (When the kids were younger I would make a "stop light" tomato salad, arranging red, orange, and green tomato slices to look like a stop light!)

Red Brandywine

This heirloom type has the bold "beefsteak-y" flavor that's hard to top.  A good place to start if you're an heirloom tomato neophyte.

Striped German

Bicolor red and yellow fruit.

The flat, medium to large, variably ribbed-shoulder tomatoes are shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture. Medium-tall vines. Indeterminate.

Sun Gold

Intense fruity flavor.  Exceptionally sweet, bright tangerine-orange cherry tomatoes leave customers begging for more.

Taxi - Yellow Tomato

Meaty, 4-6 oz., baseball-sized, lemon-yellow tomatoes. Smooth, blemish-free globes with a small stem scar. Attractive, sweet-flavored, and easy to grow.

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