organic fruits,herbs,veg (P)

Shanghai Bok Choy aka baby bok choy are tender and delicious, the mild flavour is sweet with a hint of mustard. They have a much softer texture than white stemmed varieties and are much easier to cook. Delicious raw. It is fast growing and tolerant to heat and cold. Fat and cholesterol free, and a good source of vitamin A, vitamin C and folate. (Maturity: 30 days)(Brassica rapa ' Shanghai').

An excellent micro green that can be used as baby leaf or full size and has a delightful flavor. Eye catching stems that range from pale pink to vivid pink and purple with serrated leaves. Both cold-hardy and slow to bolt, allowing for a long harvest window. Fat and cholesterol free, and a good source of vitamin A, vitamin C and folate. Plant in sun. (Maturity: 20 days baby, 45 days full size) (Brassica rapa ‘Vivid’)

An excellent micro green that can be used as baby leaf or full size and has a delightful flavor. Eye catching stems that range from pale pink to vivid pink and purple with serrated leaves. Both cold-hardy and slow to bolt, allowing for a long harvest window. Fat and cholesterol free, and a good source of vitamin A, vitamin C and folate. Plant in sun. (Maturity: 20 days baby, 45 days full size) (Brassica rapa ‘Vivid’)

A leafy herb w/bold celery flavor. Cross between cutting celery & curled-leaf parsley. Use fresh in salads or cooked in soups, stews & w/mixed vegetables. This is a seasoning celery that does not produce an enlarged stalk. Suitable for containers. Aromatic Biennial/Perennial. Height: 12-18?. Plant spacing 6?. Exp.: sun/part shade. Water: mod./moist. (Maturity: 80-85 days) (Apium graveolens var. secalinum).

A leafy herb w/bold celery flavor. Cross between cutting celery & curled-leaf parsley. Use fresh in salads or cooked in soups, stews & w/mixed vegetables. This is a seasoning celery that does not produce an enlarged stalk. Suitable for containers. Aromatic Biennial/Perennial. Height: 12-18?. Plant spacing 6?. Exp.: sun/part shade. Water: mod./moist. (Maturity: 80-85 days) (Apium graveolens var. secalinum).

Biennial: A very dark selection of moss curled parsley with a mild, sweet flavor. Curled leaf parsley is a more subtle seasoning than Italian flat leaf and makes for a nutritious, edible garnish- fresh or dried. Good for beds and containers. Upright habit makes it easy to harvest. Height: 12-30 inches. Width: 10-12 inches. Exposure: sun/part shade. Has good cold tolerance. USDA Z5-8. Days to maturity: 75. (PETROSELINUM crispum var. crispum 'Darki')

Biennial: A very dark selection of moss curled parsley with a mild, sweet flavor. Curled leaf parsley is a more subtle seasoning than Italian flat leaf and makes for a nutritious, edible garnish- fresh or dried. Good for beds and containers. Upright habit makes it easy to harvest. Height: 12-30 inches. Width: 10-12 inches. Exposure: sun/part shade. Has good cold tolerance. USDA Z5-8. Days to maturity: 75. (PETROSELINUM crispum var. crispum 'Darki')

Biennial: A very dark selection of moss curled parsley with a mild, sweet flavor. Curled leaf parsley is a more subtle seasoning than Italian flat leaf and makes for a nutritious, edible garnish- fresh or dried. Good for beds and containers. Upright habit makes it easy to harvest. Height: 12-30 inches. Width: 10-12 inches. Exposure: sun/part shade. Has good cold tolerance. USDA Z5-8. Days to maturity: 75. (PETROSELINUM crispum var. crispum 'Darki')

Biennial: A popular Eastern European heirloom parsley. It is finely curled with strong stems and vigorous growth habit with dense dark green "‘cushions" of leaves. It has a mild flavor that is great for home gardeners & commercial growers. Curled leaf parsley is a more subtle seasoning than Italian flat leaf & makes for a nutritious, edible garnish - fresh or dried. Good for beds and containers. Height: 10 in. Exposure: sun/part shade. (PETROSELINUM crispum 'Grune Perle')

A classic flat leaf variety for use either fresh or dried as a seasoning. It has strong flavored lvs that make it the parsley associated w/Italian dishes. The slight peppery flavor is stronger than that of its ruffled cousin, curly-leaf parsley. A very nutritious & tasty addition to meat or vegetable dishes, soups or even salads. Biennial. Ht: 18-24”. Width: 15”. Exp.: sun/part shade. Repels asparagus beetles. USDA Z4-11. (Maturity: 70 days)

A classic flat leaf variety for use either fresh or dried as a seasoning. It has strong flavored lvs that make it the parsley associated w/Italian dishes. The slight peppery flavor is stronger than that of its ruffled cousin, curly-leaf parsley. A very nutritious & tasty addition to meat or vegetable dishes, soups or even salads. Biennial. Ht: 18-24”. Width: 15”. Exp.: sun/part shade. Repels asparagus beetles. USDA Z4-11. (Maturity: 70 days)

A classic flat leaf variety for use either fresh or dried as a seasoning. It has strong flavored lvs that make it the parsley associated w/Italian dishes. The slight peppery flavor is stronger than that of its ruffled cousin, curly-leaf parsley. A very nutritious & tasty addition to meat or vegetable dishes, soups or even salads. Biennial. Ht: 18-24”. Width: 15”. Exp.: sun/part shade. Repels asparagus beetles. USDA Z4-11. (Maturity: 70 days)

Heirloom - A standard, early maturing double curled variety with rapid re-growth. The leaves are deeply cut and curled, resembling forest moss. Stems average 10". Curled leaf parsley is a more subtle seasoning than Italian flat leaf and makes for a nutritious, edible garnish and is great for drying. Introduced in the late 1800’s. Biennial. Ht: 12". Exp: sun/part shade. USDA Z4-11. (Maturity: 75 days) (Petroselinum crispum ‘Moss Curled’)

Heirloom-A wonderful variety that is disease resistant, is easy to pick, is delicious, and is a high performing, high-yielding shelling variety. The pods reach 4-5 inches long and are filled with 9-11 plump, sweet, tender peas. The pods develop in pairs within easy reach at the top of the compact 24 inch plants. A great choice for the home gardener. Perfect for canning, freezing, and eating fresh! Prefers full sun. (Pisum sativum 'Green Arrow')

A new variety of English pea with extra long, fancy pods! The pods average 4 1/2 in length and hold 8-9 peas per pod. They are easy to shell and have a good eating quality. The 34” vines can be grown with or without support. Plant in full sun. (Maturity: 59 days) (Pisum sativum ‘Penelope’)

This non-climbing dwarf pea is a must for small gardens and does not need staking. Produces an abundance of delicious, crisp, sweet pods that are stringless. Great in salads, stir frys or fresh off the bush. It yields well in both hot & cold weather & it is heat tolerant & cold tolerant to 20 degrees. Resistant to powdery mildew. Sun to pt shade. (Maturity: 56 days)

An earlier, somewhat shorter-vined version of Sugar Snap growing 5’ or more, & needs support. Early yields are heavier than Sugar Snap but the harvest period is shorter. Produces sweet, thick-walled, plump 3" pods. It yields well in both hot & cold weather & it is heat tolerant & cold tolerant to 20 degrees. Resistant to powdery mildew. Sun to pt shade. (Maturity: 64 days)

An All-America Selections (AAS) winner. Strong, sturdy plants that resist lodging and produce abundant harvests of light green 3-3.5 inch pods. It has an excellent, sweet flavor when the pods are full with a satisfying, crisp texture and juicy flesh. Vine height: 4-7 feet. Provide support for vines. Resistant to powdery mildew. Exposure: sun. Days to maturity: 68. (PISUM sativum ‘Sweet Gem’)

Rare Mexican pepper from the region of Oaxaca. Produces good yields of 3 Ÿ" long by 2 Œ" wide apple shaped peppers. Peppers are moderately hot, w/complex, deep, fruity taste & turn from green to chocolate brown when mature. The heat level is close to a Jalapeno. They are good for stuffing, drying into powders, chopped into stir-fry and excellent for making mole sauces. Ht.: 24-36". Full sun. 90 to 100 days to harvest.

Heirloom - The ulitmate in a pickling pepper that comes from Italy. Bushy, small plants provide an abundance of 3-5" fruit with just a touch of heat. Peppers are yellow and then turn to red as the sweet flavor intensifies. Plant in sun. (Maturity: 75 days) (Capsicum annuum 'Italian Pepperoncini')

Prolific. Small, mild Japanese pepper that produces 2-4" fruits. Excellent for roasting, pan-frying and grilling. Usually harvested and used green but eventually turns orange with a sweeter flavor. Thin walls blister/char easily when roasted or grilled creating a rich flavor - delicious sprinkled with salt. Spreading habit. Days to maturity: 60 days green, 75 days red. (Capsicum annuum)

A beauty producing peppers of bright gold, changing to orange-red when mature. It has high yields and good fruit set in cool conditions. One of the best orange/yellow peppers available. The peppers are very sweet, have thick walls are average 4-6” in length. It is easy to grow. Plant in sun. Sturdy, upright 22-30” plants. (Maturity: 70-80 days) (Capsicum annuum ‘Golden California Wonder’)

Reliable variety for short seasons. Sweet flavor. Improved strain, selected for a higher percentage of blocky, thick-walled, early ripening peppers, each w/three to four lobes. upright & strong, supporting heavy yields of fruits, 3-4” wide & 6” long, that turn green to glossy red. It makes a great stuffing pepper & is good raw for in salads and dips. Plant in sun. (Maturity: 57 days green, 68 red)(Capsicum annuum ‘King of the North’)

More than a week earlier than the standard Jalapeno. Prolific plant with an upright habit bear clusters or plump, stubby, 3-4" red-green fruits. Commonly sold when still green. Medium hot, pungent flavor. Great for fresh salsas, salads, stuffing, roasting, drying or pickling. Height: 12-16" x 18-24". Exposure: sun. Water: moderate. (Maturity: 65 days).

Heirloom- Harvest the peppers when they are 1- 1 1/2” long. Turns from green to dk red when mature. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2-3” long. Sweet chili size peppers can often be fried whole & are good for frying & pickling. Served sautéed in olive oil w/a little sea salt, & eaten as tapas (appetizers) in Spain. Plant in sun. (Maturity: 60 days) (Capsicum annuum ‘Padron’)