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1 |  | 2023 Spring Plant Sale Catalog This catalog profiles all annuals and select edibles and flowers grown at WCG's certified organic Green Phoenix Farm. Non-WCG grown flowers, grasses, and native plants will also be available at the sale, but they are not listed here. Note: the featured potato varieties are not grown at our farm. | |||
2 | Basil | ||||
3 |  | Genovese (Sweet Italian) | A hugely popular culinary herb, the tall and relatively slow-to-bolt stems bear dark green leaves about 3" long. This is a wonderful pesto basil and is perfect for seasoning your favorite tomato sauce and other summer dishes. Basil blooms are very attractive to butterflies and other pollinators. Plant will be 18"-24" tall. | ||
4 |  | Holy (Tulsi) | This sacred medicinal herb hails from India and Southeast Asia and is prized for its medicinal qualities. Also known as Holy Basil, Kapoor, Queen of the Herbs, or temperate basil, tulsi has a more complex flavor than sweet basil and a bubblegum-like scent. Tulsi is not a substitute for Italian basil! Instead, the fresh leaves are used in some Southeast Asian dishes, or the dried leaves can be steeped to make a tea to treat a variety of health conditions. A great addition to any home herb garden. | ||
5 |  | Mammoth | Giant, slightly puckered leaves can reach over 5” long by 3” wide, dwarfing the leaves produced by Sweet Italian basil. Flavor is slightly stronger than other Italian basils. Great for wraps, sandwiches, or pestos, and just one leaf may be all you need for a caprese salad! | ||
6 |  | Red Rubin | Dark purple Italian large-leaf type. 18-24" tall. High yields and great spicy flavor that is stronger than sweet basil. Flat, 3" long purple-copper leaves are stunning. Purple flowers and leaves both make an attractive garnish and create a unique look in salads. Can also be used ornamentally and in arrangements. Does well in the garden and in patio containers. | ||
7 |  | Thai | A cousin of the popular sweet basil, Thai basil has a somewhat stronger flavor with a hint of licorice and is popular in the cuisines of Southeast Asia. Freshly picked leaves can be added to salads, soups, and sandwiches or dried for winter use. The plant is somewhat smaller than most sweet basil varieties, with smaller leaves. The stems and flowers are purple, making the plants right at home in ornamental gardens. This basil plant will tolerate part shade. | ||
8 | Swiss Chard | ||||
9 |  | Orange | Orange chard is a visual delight in any garden, with its bright, happy orange midribs and contrasting bright green leaves. Try sauteing this variety with some olive oil and orange zest for a real treat! Because Swiss chard is a biennial, this Orange chard will produce for you throughout the summer and fall and will also overwinter if offered winter protection. Plan accordingly when choosing where to plant your chard. | ||
10 |  | Peppermint | Vibrant pink and white bi colored stalks (called petioles) lead up to dark green leaves with white veining that add character and color to any salad. Truly a show-stopping variety and a favorite from our trial gardens! Because Swiss chard is a biennial, this variety will produce for you throughout the summer and fall and will also overwinter if offered winter protection. Plan accordingly when choosing where to plant your chard. | ||
11 |  | Rainbow | A colorful mix of chard stems that come in gold, pink, orange, red, and purple. Each 4-pack will contain more than one color seedling to ensure that you get a nice mix of colors in your garden and on your plate! Because Swiss chard is a biennial, this Rainbow mix will produce for you throughout the summer and fall and will also overwinter if offered winter protection. Plan accordingly when choosing where to plant your chard. | ||
12 |  | Ruby Red | Ruby Red chard, also known as Rhubarb chard, is a real standout in the garden with the stark contrast of the candy-apple red stems and veins and the shiny, dark green leaves. Baby leaves are a delight in a tossed salad with other greens, but be sure to leave some on the plant to grow larger! The mature leaves are so delicious and healthy when sauteed with the chopped midribs, some olive oil, garlic, and a few raisins! Because Swiss chard is a biennial, this Ruby Red chard will produce for you throughout the summer and fall and will also overwinter if offered winter protection. Plan accordingly when choosing where to plant your chard. | ||
13 | Kale | ||||
14 |  | Black Tuscan Lacinato Dinosaur | Known by a variety of names, this type of kale has been grown for centuries and boasts long, slender, blue-green leaves that are crinkled or bumpy like a dinosaur’s hide. Tender young leaves can be tossed into salads, but to get the most out of this plant (or any kale), harvest the mature lower leaves first and allow all the baby leaves at the top (about 25-30% of the overall number of leaves) to continue to grow. Your mature kale plant will look like a “tree” with a thick center stalk (bare from where you have harvested) and a cluster of small, newer leaves at the top. Because kale is a biennial, this kale will produce for you throughout the summer and fall and will also overwinter if offered winter protection. Plan accordingly when choosing where to plant your kale. | ||
15 |  | Dwarf Blue Scotch Curled | This early-producing dwarf variety of kale is compact and highly frost resistant with dense, finely curled, blue-green leaves. This open pollinated variety was first mentioned in 1863 so has been grown for over 150 years. Its compact growth habit makes it a great choice for large containers and smaller gardens compared to some of the other kale varieties which can reach 3 to 4’ tall. To get the most out of this plant (or any kale), harvest the mature lower leaves first and allow all the baby leaves at the top to continue to grow. Because kale is a biennial, this kale will produce for you throughout the summer and fall and will also overwinter if offered winter protection. Plan accordingly when choosing where to plant your kale. | ||
16 |  | Rainbow Lacinato | A recently introduced variety that is as visually stunning as it is cold-hardy and delicious! The leaves are a rich blue-green with the leaf veins varying in color from reddish-purple to burgundy to rose, making for a really beautiful kale patch. Open pollinated. Bred to be both beautiful and extra cold-hardy, which should help this variety live well into the fall or throughout next winter in your garden. To get the most out of this plant (or any kale), harvest the mature lower leaves first and allow the baby leaves at the top to continue to grow. Because kale is a biennial, it will produce for you throughout the summer and fall and will also overwinter if offered winter protection. Plan accordingly when choosing where to plant your kale. | ||
17 | Collards | ||||
18 |  | Champion | Champion was released in 1979 as an improved strain of the well-known Vates variety. If you want collard leaves that can reach up to 18” around, this is the variety for you! Champion is hardy and well adapted to our area, making it a solid choice. Plants average about 30” at maturity and produce rich, beautiful, blue-green, wavy, tender leaves with prominent white veining. Milder tasting than kale so preferred by many for adding to morning smoothies! Because collard greens are a biennial vegetable, Champion will produce for you throughout the summer and fall and will also overwinter if offered winter protection. Plan accordingly when choosing where to plant your collards. | ||
19 |  | Ole Timey Blue | Unique blue green leaves with stunning purple veins and stems. The largest leaves are 14″ long, 8″ wide. Plants reach 13-17″ tall and 2-3′ wide. Sweet, with a slightly floral flavor, especially after a frost. Heirloom variety from Alabama. The late Ralph Blackwell of Jasper, Alabama donated the seed to Seed Savers Exchange in 1989, and his family had grown it on their farm for generations. Gorgeous enough to be grown as an ornamental! | ||
20 | Lettuce | ||||
21 |  | Coastal Star Romaine | Tight upright growth means Coastal Star Romaine has little to no bottom rot issues, and is a great option for growing row lettuce. The heads are large and heavy, full of dark green leaves that can reach 12" tall at maturity. It is great for full heads or for romaine hearts. Each dark green leaf is supported by a prominent stem but the flavor is sweet and crisp. Early maturing and heat tolerant so will do well here planted mid-May for a June harvest. | ||
22 |  | New Red Fire | New Red Fire is a lovely loose-leafed type with vibrant, red flame-tipped, frilly, green leaves. The flavor is sweet and crisp. This is a heat-tolerant lettuce that is related genetically to a longtime favorite, "Marvel of the Four Seasons" aka "Merveille des Quatres Saisons." New Red Fire is delicious and will do well here planted mid-May for a June harvest. | ||
23 |  | Pirat | You will be wowed by the size and tenderness of these heat-tolerant butterhead lettuce plants. Wonderful, green softball-sized butterheads are tucked deep inside large outer red-tinged leaves. Pirat is sweet, tender, and buttery soft. Each plant (including the large, somewhat floppy outer/lower leaves) can reach 16-18” across, so don't crowd these plants too closely. Recommended spacing is 12-14” apart. Plan to finish eating these succulent beauties by mid to late June. If you use light row cover or shade cloth, you can likely keep them going longer because of their heat tolerance, but you probably will have devoured them by then! | ||
24 |  | Salanova Red Sweet Crisp | Salanova Red Sweet Crisp lettuce holds its great flavor without going bitter. The flavor and texture is similar to a romaine salad: crisp, crunchy, and sweet. The succulent leaves are ruffled and crowned in red. The heads are large, heavy, and very defined. Slow bolting so will do well here planted in mid May for a June harvest. | ||
25 |  | Tropicana | High quality, full rosettes of heavy, ruffled, vibrant green leaves. These uniform heads retain their crispness and sweet flavor throughout the season, even when temperatures start to rise. Top performer in a dry, hot years; heat tolerance, bolt resistance, and a resistance to tip burn extend the delicious harvest into the summer. | ||
26 | Shallot | ||||
27 |  | Banana: Creme Brulee F1 | 105 Days to Maturity. Hybrid. Uniform, elongated, light copper-peach bulbs are easy to peel and cut. Slight citrus undertones and a sugar profile that is perfect for caramelizing. This hybrid variety (also known as BGS-270) has superior flavor and a long storage potential. Specifically adapted for our latitude so a great choice for growing along the Wasatch Front. Sold as multiple shallot seedlings per 4” pot. Separate seedlings carefully and plant them individually about 5” apart down the row. | ||
28 |  | Conservor F1 | 110 Days to Maturity. Hybrid. A superbly flavored, savory shallot that is large by shallot standards and easy to peel. Elongated-round single-bulbs have coppery, red skins with cream-colored flesh and lilac interior rings. Conservor is quite versatile and is just as lovely in homemade vinaigrette as it is sautéed and served over your favorite meat dish. This is an F1 Hybrid with excellent storage capacity. Sold as multiple shallot seedlings per 4" pot. Separate seedlings carefully and plant them individually about 5" apart down the row. | ||
29 | Leek | ||||
30 |  | Large American Flag | 120 Days to Maturity. The thick, blue-green leaves and creamy white stalks of Large American Flag have made this the standard leek variety for many years, and it is still one of the best! The mild, sweet, onion-like flavor is a delicious addition in soups, stir fries, and stews. Heirloom. | ||
31 | Onion | ||||
32 |  | Assorted Fun Pack | An incredible mix sure to bring you joy with an array of various colors, shapes, sizes, and flavors of onions.You can be assured that you will not be disappointed. This onion sampler allows you to grow an assortment of onions! Each 4" pot contains a mix of our varieties and between about 12 and 16 individual seedlings, so you can have some sweet and some pungent types and enjoy different varieties as they mature over the season. Sold as multiple onion seedlings per 4" pot. Separate seedlings carefully and plant them individually about 6-8" apart down the row. Storage notes: Pungent varieties generally last longer in storage than sweet varieties. | ||
33 |  | Blush F1 | 100 Days to Maturity. Hybrid. Delicate pink colored flesh as a result of crossing yellow and red onions. Blush produces 12 oz., round onions with a champagne-colored wrapper, delicate pink-purple rings and dense, crunchy flesh. Blush is a hybrid (not open-pollinated) variety. Sold as multiple onion seedlings per 4" pot. Separate seedlings carefully and plant them individually about 8" apart down the row. | ||
34 |  | Cabernet Red Summer | 90 Days to Maturity. Intermediate day type onion. Uniform 3½" wide, 8 oz red globes. Excellent aroma, full sweetness with a little bit of spice, great for fresh eating or cooked. Stores for 3-4 months. Sold as multiple onion seedlings per 4” pot. Separate seedlings carefully and plant them individually about 6-8” apart down the row. | ||
35 |  | Dakota Tears | 112 Days to Maturity. Bred in the 1990s by David Podell of Prairie Road Organic Farm in North Dakota, this open-pollinated, firm-fleshed storage onion produces nearly perfect, 4 inch bulbs with strong yellow skins. Very robust onion flavor. When properly cured post-harvest, these large 12 oz. onions are incredible for storage, lasting 6+ months. Sold as multiple onion seedlings per 4” pot. Separate seedlings carefully and plant them individually about 6-8” apart down the row. | ||
36 |  | Italian Scallion | 65 Days to Maturity. Italian salad onions may be enjoyed at the scallion stage or allowed to grow into succulent and juicy baby onions. Burgundy outer leaves and white interior flesh produce a rich flavor without being overly strong. A delicious addition to any dish requiring onions. Holds well in the garden and may be harvested over an extended period. | ||
37 |  | Long of Florence | 90-100 Days to Maturity. Intermediate-long day type onion. Italian heirloom meant for fresh eating (not storage). Stunning, torpedo-shaped bulbs are mild and sweet. Great for grilling on kabobs or tossing into salads and stir fries. All onions are sensitive to drought stress, so keep evenly moist. Sold as multiple onion seedlings per 4" pot. Separate seedlings carefully and plant them individually about 5" apart down the row since these are narrow onions (regular onions should be planted about 6-8" apart down the row). | ||
38 |  | New York Early | 110 Days to Maturity. Intermediate-long day type variety. An early and dependable yellow onion selected to store until spring! Medium-sized, round bulbs with attractive, warm brown skin and white flesh mild enough to eat raw all winter. Milder and more tender than most yellow onions, but equally reliable in storage. Bulbs reach 3-4". Sold as multiple onion seedlings per 4" pot. Separate seedlings carefully and plant them individually about 6-8" apart down the row. | ||
39 |  | Red Geneva | 105 Days to Maturity. Intermediate-long day type cipollini onion. Excellent storage onion, if you have any left after using these adorable flat onions on kabobs for grilling! Firm, sweet flesh with gorgeous purplish-red skins. Grows up to 4" in diameter in ideal conditions. All onions are sensitive to drought stress, so keep evenly moist. Sold as multiple onion seedlings per 4" pot. Separate seedlings carefully and plant them individually about 5" apart down the row. | ||
40 |  | Walla Walla Sweet Spanish | 110 Days to Maturity. Intermediate day type yellow onion. Light brown skin and very mild, sweet white flesh. Improved variety produces large, round bulbs, upright tops and necks that dry down well. Bulbs reach 4-6" in diameter in good conditions. Good disease resistance for an open-pollinated variety. Sold as multiple onion seedlings per 4" pot. Separate seedlings carefully and plant them individually about 6-8" apart down the row. | ||
41 | Celery | ||||
42 |  | Cutting Celery | 80-85 Days to Maturity. Self-seeding biennial. Leafy herb with a bold celery flavor, also known as leaf celery. Use fresh in salads or soups and stews in place of celery. Fine green leaves with hollow stems grow about 18" tall and can be cut at any length. Plant cutting celery once, and you'll have it in your garden for years, because it's a prolific self-seeder (like parsley)! Performs well here in winter in unheated hoop houses and low tunnels if you're a winter gardener. Staff favorite. | ||
43 |  | Pink Plume | 90 Days to Maturity. This beautiful variety has been around since 1894, and many feel it’s much easier to grow than green varieties. Small, compact plants sport dark purple to blush coloring on the solid, slender stalks and leaf tips. Flavor is more intense than regular celery and even offers a faint hint of fennel. Ornamental as well as delicious! | ||
44 |  | Utah 52-70 | 100 Days to Maturity. Disease resistant. Freshly harvested celery is much more aromatic and divinely sweet with a rich nutty flavor. Twelve-inch, tender-crisp stalks have a classic celery flavor. Use in a wide range of culinary dishes. Crowns kept in-ground will return the following season to produce seeds. | ||
45 |  | Monstorpolgi | 100 Days to Maturity. A close cousin to celery, celeriac (or celery root) is grown for its above-ground bulb and is a delicious and vitamin-rich alternative to potatoes. Celeriac has been cultivated in France since the 1600s and is experiencing a resurgence in popularity today. The mild, sweet 3-4” round roots have a mild celery flavor and are perfect roasted, boiled and mashed, or tossed into soups and stews. Mellows the flavor of a “cream of celery” soup when used together with celery stalks. | ||
46 | Fennel | ||||
47 |  | Florence Fennel | 80 Days to Maturity. Florence fennel produces large, pure white bulbs under its ferny tops. Fennel is delicious sliced very thinly in salads with apples and shredded cabbage - oh my! Or try using with (or in place of) onions in some recipes. Delicious and mild when roasted, too. Avoid disturbing roots when transplanting these seedlings into your garden, and maintain even moisture during growing season. A unique delight! | ||
48 | Sorrel | ||||
49 |  | French, Large Leaf | Perennial herb. Often the very first leafy green to be harvested each spring, French Sorrel has a delightful and distinct lemony/tart flavor. Sorrel grows as a mound-shaped plant with long, thin leaves. Harvest a colander full to cook down like spinach for use in soups and sauces. Remove seed stalks during the season to keep the plant producing its luscious leaves. Comes back year after year! Often known in Utah as "lemon spinach." | ||
50 |  | Red Veined | Perennial herb. Gorgeous dark green leaves with blood red veins running through them make this an incredible ornamental as well as a unique and delicious edible. Blood-veined sorrel is best harvested and eaten as a tender micr reen or at baby leaf stage when the flavor is refreshingly sharp and tangy. Plants are easy to grow from seedlings and quick to mature. Because of its perennial habit, this plant should come back every spring! | ||
51 | Artichoke | ||||
52 |  | Colorado Star | 75 Days to Maturity. This early-maturing artichoke produces 1-3' tall plants with high yields of purple to green-purple buds. Primary buds are typically 2.5 to 3.5 inches in diameter with 5-7 secondary buds ranging from 2 to 2.5 inches in diameter. Delicious, tender flavor! If you choose not to eat the artichoke buds and instead allow the buds to open as gorgeous purple flowers, they will be very attractive to bumble bees! | ||
53 |  | Tavor | 84 Days to Maturity. Imperial Star-type that is nearly spineless, enabling easier (and less painful!) harvesting. The 2–3’' tall and wide plants produce 1-2 primary buds about 3-4” across and a flush of about 5-7 smaller secondary buds about 2” across. Beautiful green variety that’s very buttery and tender when steamed. Space artichoke seedlings at least 2.5 to 3’ apart in the garden. You can expect the plant to overwinter and produce for years to come if you provide some winter protection such as mounded leaves around the base of the plant. | ||
54 | Gourd | ||||
55 |  | Luffa | 90 Days to Maturity. Grow your own luffa sponges! Although young luffa fruits about 2" long can be used as a cucumber substitution and do well in soups and stews, most people grow this gourd in order to use its internal “skeleton” once the fruit is mature and dries out on the vine in the fall. The skin on the gourds will become dry and tan in the fall. Simply harvest at that point and peel off the hard shell to reveal your very own shower or dish sponge!. Lovely ornamental vines will grow between 12 and 20’ long. We recommend trellising or tying up the long vines to keep the fruits straight and promote drying in the fall. Fruits average about 10-12” in length but can reach 18”. A single plant may produce about 6-7 luffas. | ||
56 | Cucumber | ||||
57 |  | Armenian | 50-75 Days to Maturity. Actually a melon, but used like a cucumber. Light green, heavily ribbed fruits can grow 24-30" long, but best used when 12-18". Nice mild flavor, easily digestible - skin and all. Fruits grow straight when trellised but tend to twist when grown on the ground. | ||
58 |  | Beit Alpha | 55 Days to Maturity. Fruits are tender, sweet, and mild. Fruits can grow up to 12” but are best when picked small 5-6” long. Tender dark skin needs no peeling. Can be grown in a greenhouse. Resistant to powdery mildew. Vines grow 6’ long. Cucumber mosaic virus (CMR) and mottled mosaic virus (MMR) resistant variety. MMR is rare in our region. | ||
59 |  | Japanese Climbing | 58-65 Days to Maturity. A distinct climbing variety with strong grasping tendrils. Ideal for growing on a trellis or fence but can also be grown on the ground. Tender, crisp, and slightly tart fruit up to 9" long. Excellent for both slicing and pickling. | ||
60 |  | Marketmore | 58-70 Days to Maturity. Long, slender, dark green cucumbers. This open-pollinated variety has long been the standard for slicing cucumbers. These 8-9" fruits stay uniformly dark green even under weather stress. Begins bearing late, but picks for a relatively long time. High resistance to scab and intermediate resistance to cucumber mosaic virus and powdery mildew. | ||
61 |  | National Pickling | 52 Days to Maturity. Excellent choice for pickling, ‘National Pickling’ is a highly productive variety dating back to 1924 that produces 6” long, straight, blocky, medium-green fruits that are crispy and tender-skinned. This variety’s thin skin allows all the flavors to be picked up when pickling. | ||
62 |  | Painted Serpent (Striped Armenian) | 55 Days To Maturity. If you're a fan of Armenian cucumbers, you just have to try this pretty striped version! Also known as Snake Melon, ‘Painted Serpent’ produces massive, tender, striped, ribbed fruits. Flavor is mild with distinct cucumber overtones. Fruits are never bitter, so if you've suffered from bitter cucumbers in the past, this might be the type to try. Untrellised, the fruits will curve into an S shape, but if trellised on a tall, sturdy structure, they will form more straight fruits. Best when harvested around 7”-16" long but can grow up to an astonishing 3 feet long. Excellent in salads and stir-fries. | ||
63 |  | Salt & Pepper Pickler | >49 Days to Maturity. Creamy, buttery-white skin speckled ever so slightly with black spines gives this crunchy cucumber its name. ‘Salt and Pepper’ has a sweet flavor and thin, never-bitter skin. Abundant yields of lovely white cucumbers best harvested at 3-5” and just as well suited to fresh eating as they are to pickling. Powdery mildew resistant. | ||
64 |  | Striped Carosello Leccese | 60 Days to Maturity. Striped Italian heirloom. This very rare variety produces 4-6" cylindrical fruits that are 1-2" wide with dark bands and slightly fuzzy skin. Tender texture, sweet flavor and completely bitter-free. This unusual gourmet heirloom of cucumber-melon originated near Lecce and Gallipoli in the Puglia region of Italy. Also called ‘Meloncella Fasciata’. | ||
65 |  | Telegraph Improved | 60 Days to Maturity. Thin, smooth, dark green fruits that can grow up to 18" long. With an unforgettable crisp and tender flavor, these high-yielding cucumbers have few seeds and are loved by home gardeners. Adds a wonderful crunch to salads an sandwiches! English Heirloom from 1897. | ||
66 |  | Mexican Sour Gherkin (Mouse Melon) | >65 Days To Maturity. A crunchy, citrusy treat, not quite as productive as cucumbers. The fruits are amazingly cute & look like miniature watermelons. The flavor is like a cucumber but has distinct, tangy citrus notes. Best harvested at 1” before the seeds inside get too large. A heat-loving tropical plant, most productive in hot weather or a greenhouse setting, so they do very well in our hot Utah summers! Delicate vines start out growing quite slowly, but have patience, they’ll take off and will grow up to 10' long. Great for a veggie platter with carrot and celery sticks. A popular variety to pickle as well. | ||
67 | Eggplant | ||||
68 |  | Casper | 70 Days to Maturity. Casper's mild yet meaty white flesh is succulent with an almost mushroom-like flavor, silky texture, and is bitter-free especially when harvested at 6" or less. This variety is very ornamental, as the white fruits look so pretty against the green foliage! Very productive on medium-sized plants. | ||
69 |  | Chinese String | 60 Days to Maturity. Quick maturing, extraordinarily high-yielding plants produce profusions of slender, tender fruits 10-15” long with lavender-violet skin and snowy white flesh. This excellent eggplant is so sweet it is even delicious raw in salads, and a superb choice for sautéing and grilling. Chinese String produced abundantly in our garden trials! | ||
70 |  | Florida High Bush (Black Beauty-type) | 80 Days to Maturity. These glossy purplish-black, enormous eggplants are oval to oblong in shape and very similar to 'Black Beauty,' but we prefer Florida High Bush. Prolific production of fruit throughout a long season. Perfect for grilling, frying, stuffing, baking, and so much more. | ||
71 |  | Listada di Gandia | 80-90 Days to Maturity. Very popular heirloom variety from the Valencia region of Spain. Listada de Gandia eggplants reach up to 7" but are best harvested around 5-6" when the beautifully striped skin is so tender that it doesn't even need to be peeled. Flesh is extremely tender and delicious. | ||
72 |  | Patio Baby F1 | 50 Days to Maturity. Hybrid. Great container variety! This edible ornamental is the perfect container variety for balconies, patios, and urban gardens with limited space. These tender, thin-skinned, 2-3" long by 2" diameter fruit have wonderful flavor and are perfect for grilling or roasting. With beautiful, bright purple flowers, these spineless fruits are child-friendly and make harvesting pain-free! | ||
73 |  | Pingtung Long | 65-75 Days to Maturity. Beautiful heirloom from Pingtung, Taiwan. Slender fruits up to 12" long with shiny dark lavender skin. Can yield up to 20 fruits per plant. Early producing eggplant variety that is hardy, vigorous, and disease resistant. Always harvest eggplant when skin is shiny (you know it's past ripe if the skin has become dull). A staff favorite! | ||
74 |  | Rosa Bianca | 80-90 Days to Maturity. Rosy-lavender with white shading, the fruits of this beautiful Italian heirloom are large, round, and 5-6" long and are sure to bring you joy in your garden. Mild and creamy flavor. The fruit's shape is ideal for slicing, baking, or roasting. | ||
75 |  | Thai Long Green | 80 Days to Maturity. Used extensively in Thai cuisines. Beautiful, long, slender 12" fruits have a tender light green skin that does not require peeling. Tender, fine quality white flesh with pleasant flavor. Prolific and drought resistant. Can grow to 3' tall and 18-30" wide. Looks so pretty growing next to Pingtung Long and Casper! | ||
76 | Melon | ||||
77 |  | Charentais | 70-80 Days to Maturity. Charentais is considered the best melon ever! It has a super high sugar content, smooth texture, and intoxicating fragrance. Perfect for two servings, the small round melons weigh just 2 pounds. Gray in color with slight ribs, the melons have rich salmon-orange flesh. French heirloom. | ||
78 |  | Emerald Gem | 70-90 Days to Maturity. Introduced by W. Atlee Burpee in 1886 from seed sent by William Voorhees of Benzie County, Michigan. The most popular melon of that period, hailed as "altogether un-approached in delicious flavor and luscious beyond description". Pale orange, rich, juicy flesh is sweet and somewhat spicy in flavor. Heavy producer, 2-3 lb. fruits. | ||
79 |  | Green Nutmeg | 85 Days to Maturity 1800's Heirloom and one of the oldest melons grown in the United States. This antique sweet melon has a lovely green, sweet flesh and an intoxicatingly strong aroma almost of honey. The plants produce prolific amounts of 2-3 lb fruits with heavily netted skin. | ||
80 |  | Hales Best Jumbo | 80 Days to Maturity. Beautiful, oval melon with deep-green skin and heavy golden netting. The flesh is a pretty salmon color, aromatic and very sweet. Somewhat drought tolerant and a great choice for Utah. | ||
81 |  | Minnesota Midget | 60-80 Days to Maturity. Measuring just 4" across, Minnesota Midget has super sweet, orange flesh and is a perfect mini version of the "classic muskmelon." This melon is perfect for small space gardening due to its compact vines. It's nice and early, too! | ||
82 |  | Small Shining Light | 80-90 Days to Maturity. Early variety. If you've had trouble getting your watermelons to ripen on the Wasatch Front, try Small Shining Light! Early maturing variety that grows very well in higher altitudes. Fruits are round and get to be 10-12". Dark black-green rind contrasts beautifully with a rich, sweet, red flesh. | ||
83 |  | Sugar Baby | 78 Days to Maturity. Early variety. Compact habit. Perfect for small gardens! These petite icebox melons with sweet, deep red flesh are the perfect size to share with a friend. Fruits reach 6-10 pounds on compact vines and are very prolific. Solid, dark-green skin with a firm and fine-grained flesh that is super sweet. Longer-season watermelons can be challenging to grow in our region, so why not try Sugar Baby this year? | ||
84 | Sweet Pepper | ||||
85 |  | Biquinho (red) (500-1,000 Scoville) | 55 Green / 75 Red Days to Maturity. This variety is pronounced bee-KEE-nyo. Sweet Brazilian pepper with a unique, slightly tart flavor that finishes with mild heat. A favorite for pickling! Plants are covered with huge numbers of the "little beaks", small, pointed fruits averaging 1.25". May be eaten raw or cooked but generally pickled in vinegar and served with meals. Fruits turn from very pale lime green to luscious red. Staff favorite to pickle in a bread-and-butter pickle brine! | ||
86 |  | Candy Cane F1 | 65 Days to Maturity. Hybrid. Sweet snacking pepper, with thin walls, a crisp texture, and an even more gorgeous look. Stunning white variegated foliage is complimented even further by 4” long, ivory striped fruits, in shades from green to red. Perfect for fresh eating at any stage of ripeness. | ||
87 |  | Corbaci | 55 green / 75 red Days to Maturity. Turkish heirloom with a sweet rich flavor. Plants should be staked due to prolific yields of fruit can cause the plants to break. These slender 10” fruits grow in spirals. The peppers are great eaten fresh, pickled or fried. Best flavor when ripe red. | ||
88 |  | Corno di Toro Rosso | 80 Days to Maturity. Italian heirloom which translates to "Horn of the Bull." These peppers ripen from green to bright red and reach 8-10" long and 2-3" wide at the top. Corno di Toro peppers have a sweet, crisp, full-bodied flavor. A tasty favorite eaten raw, fried, stuffed, or grilled. Fantastic producer! | ||
89 |  | Garden Sunshine | 80-100 Days to Maturity. Creamy yellow, 8-inch, bell-shaped peppers hold for weeks before turning to orange and then red allowing an extended harvest period. May be harvested at any color stage, but flavor is best when red! Highly productive, 16" plants. | ||
90 |  | Gernika (aka Guernica) | 70-90 Days to Maturity. Mild-flavored sweet peppers originally from the Basque region of Spain. The 6″ long peppers ripen to red but are actually best for fresh eating when they are still green and fried in olive oil and topped with a sprinkling of salt. Fruits start to crinkle a little on the plant when fully red/mature, at which time they are ready to be used as a drying pepper and ground into sweet paprika powder. | ||
91 |  | Giant Golden Marconi | 80-90 Days to Maturity. Italian heirloom. The 6"-10" long, 3" wide peppers start out light green and ripen to golden yellow, becoming very sweet and fruity, with an amazing crunch. Try adding these to a shish kabob, stir fry, salad, fajitas, or virtually any other summer dish, and prepare to be impressed. | ||
92 |  | Jimmy Nardello | 80-90 Days to Maturity. Brought to the U.S. in 1887 by Giuseppe Nardello from the small village of Ruoti in the Basilicata region of Southern Italy. One of the best sweet peppers you will ever taste and excellent for frying. Productive 24-inch plants. This Italian heirloom has long been a Slow Food Ark of Taste variety. Help preserve it as a cultural staple by growing it in your garden! | ||
93 |  | Ninja F1 | 75 Days to Maturity. Hybrid. Large attractive 4x4 inch fruits. The glossy dark green matures to a lovely red. Mid to early production with high yields of fruit set. Bacterial leaf spot and tobacco mosaic virus resistance. The plants will produce a nice canopy to protect the fruits from sunscald. | ||
94 |  | Orange Picnic | 60-75 Days to Maturity. Beautiful, mini-sized peppers (averaging 2.5-3" long by 1.5" wide) which are great for sautéing, popping right into your mouth, or quartering and adding to salads. With tall, strong plants and thick walls, these peppers have high yields of glowing, deep orange, crunchy fruits. Kids will love them! | ||
95 |  | Purple Beauty | 74 Days to Maturity. Productive and compact, bushy plants with thick protective foliage produce large, Four-lobed, thick-walled, crisp fruits can reach 3x3” and ripen from green to purple and finally to a radiant purplish-red. Fruits have been slightly smaller in our trials, but are still stunning! Sweet and succulent without any heat, ‘Purple Beauty’ has a standout flavor and very thick and crunchy flesh. Perfect for dipping into hummus or adding to a salad or stir fry. When cut, the fruit is even more spectacular - dark purple on the outside with vibrant green flesh on the inside. | ||
96 |  | Quadrato D'asti Giallo | 80 Days to Maturity. A beautiful, large, blocky, 4-6" heirloom bell pepper from Italy. Ripens very slowly from green to golden-yellow with thick, crisp flesh and a deliciously sweet flavor when either green or yellow. Excellent raw, stuffed, and roasted. Large plants have dense foliage and are heavy yielders. | ||
97 |  | Shishito (500 Scoville) | 60 Days to Maturity. 500 Scoville. Originating from Japan, this 3-inch long pepper is mildly flavored with just a bit of spice. With its slightly wrinkled appearance, the thin walls of the Shishito pepper blister and char easily when roasted, fried, or grilled and take on a rich flavor. Typically harvested and used green, but eventually they turn orange and red with a sweeter flavor. Prolific! | ||
98 |  | Tolli's Sweet Italian | 75-85 Days to Maturity. Scarlet, conical fruits that grow up to 5 inches long. This pepper is wonderful for fresh eating as well as frying or canning. Tolli's Sweet Italian are known for their large and dependable yields. Staff favorite. | ||
99 |  | Violet Sparkle | 75 Days to Maturity. Terrific yields of showstopping fruits! The 4” tapered fruits striped with pale yellow ripen to purple and ultimately to red. Thick-walled, sweet, & crisp. Great in salads, stuffed, or to wow your friends! Violet Sparkle has done brilliantly for us in our trials.. | ||
100 | Hot Pepper | ||||