Wrinkled Crinkled Crumpled Cress

Annual. Try this garden cress with curly ruffled leaves for its tangy peppery crunch that gives a crisp zing to salads and sandwiches - a great way to jazz up meals. Wrinkled Crinkled Crumpled Cress has been an overwhelming hit with many cress connoisseurs and baby leaf lettuce producers since it was developed by Frank Morton's creative organic breeding. Similar to watercress, it is a cross between a broad leaf and a curly cress, but with more intense piquancy. Its crisp upright leaves make for easy cutting. Forget about using parsley as a garnish! Replaced it with these frilly beauties. Very unique! Baby leaves can be cut as early as 21 days after sowing. Very slow to bolt. May also be grown indoors on a sunny windowsill.

When to plant outside: After average last frost date.

When to start inside: Spring, 3-4 weeks before average last frost. Transplant outdoors after all danger of frost has passed. May also be grown indoors on a sunny windowsill.

Special Germination Instructions: Requires light to germinate. Do not cover seeds. Press lightly into soil.

Harvesting: Harvesting of baby leaves can begin as soon as the true leaves appear. Snip off with a pair of scissors. In mild winter climates, it’s best to harvest during the cooler parts of the year. Plants growing during warm temperatures or plants that have bolted (produced a flower stalk) may be too bitter to eat.

White Lisbon Bunching Onions

Growing bunching onions (also known as scallions, spring onions, or green onions) from seed is amazingly easy. The entire plant is edible, and onion lovers can’t resist their juicy sweet green tops, delicate stems, and small globe-shaped white bulbs. White Lisbon has been a popular variety for decades, because it produces vigorously and reliably in widely varying conditions. It thrives in a wide range of soils, is heat and cold tolerant, and can be planted in spring, later summer or fall. For the finest quality, pencil-thin onions, sow seed thickly and do not thin. This packet plants: One 40-foot row.

When to plant outside: RECOMMENDED. Early spring, (as soon as the soil can be worked) for summer harvest, summer for fall use and fall for spring use (in mild climates).

When to start inside: Not recommended.

Nancy's Saved Hot Pepper

These are an ancho type chile pepper; possibly ancho san luis.

Purple Top White Globe Turnip

These organic turnip seeds produce sweet, colorful, mild-tasting roots that add flavor to a variety of dishes. High in Vitamin C, fiber, and other nutrients, they can be cooked like mashed potatoes, added to soups, shredded or sliced fresh for salads, and can even be eaten raw like apples. The leafy green tops of turnips are even more nutritious than the roots and are considered to be one of the best-flavored greens you can eat. With so many uses, the turnip is unjustifiably a forgotten vegetable that should be in more gardens! For the most tender texture and best flavor, harvest the greens when they are young and tender and the roots when they are no more than 2” in diameter. Leave 4” of foliage remaining to allow the roots to continue to grow. This variety of turnip stores particularly well, adding even more length to your cool-season vegetable repertoire.

When to plant outside: RECOMMENDED. Early spring, 3 to 4 weeks before the average last frost or when soil temperatures reach 45 degrees. You can do successive plantings every 3 weeks until heat of summer in warm climates. In USDA zone 8 or warmer, plant in early fall through early spring for a winter supply.

Purple Long Eggplant

70-80 days.
Oriental-type, slender, dark purple fruits are best used before 8-10" long.
Each 24-30" plant produces 8 or more eggplants.

When to start inside: RECOMMENDED. 8-12 weeks before the average last frost. To germinate quickly, seed requires VERY warm soil temperatures, between 80 and 90 degrees F. Either use a heating cable or cover the seed tray with a plastic bag to contain warmth. Transplant seedlings outside 1 to 2 weeks after last frost.

Waltham Broccoli

The standard open-polinated broccoli. Nicely formed stocky plants 20 inches in height yield dark blue-green mid-sized heads. Also produces a large number of side shoots after harvest. A fine choice for a late fall/winter harvest. (85 Days)

Special Directions for Short Season Climates

SOWING: Start seed indoors from early spring in pots, or sow directly into the garden after danger of serious frost has passed. Cover seeds with 1/8 inch of fine soil.

SPACING: Space plants l8 to 24 inches apart in rows spaced 2 to 3 feet apart depending upon available room.

THINNING AND TRANSPLATING: Thin or transplant seedlings when 2 inches tall. Transplant indoor started seedlings, after hardening off and danger of serious frost has passed.

GERMINATION: 7 to 10 days. Keep soil moderately moist during germination.

Ed's Special Advice

Broccoli grows best in a mostly sunny location during the cooler parts of the growing season. Prefers fairly rich soil kept somewhat moist. Cut the main head when buds are still tight. Continue to harvest side shoots for small heads ideal for salads or stir-fry. Broccoli can be sown mid to late summer for a fall or winter crop in mild weather areas.

Tricolor Zuccini Mix

Color-coded seeds enable gardeners to grow extra-fancy pastel green Clarimore, buttercup yellow Golden Dawn yellow and dark green Raven zucchinis, all from one convenient packet.

KT's Saved Plum Tomato

Variety saved by a friend of KT Fox. I similar texture to San Marzano or Pompeii (though not as meaty as Pompeii). I will try to find out more about this variety.

Giant Tree Tomato

Vigorous 10 to 18 ft. vines have strong stems and heavy thick leaves. Globe- shaped, pinkish-red fruits, with few seeds, are smooth, tender and weigh 1 to 2 lbs. Indeterminate. Maturity: 80-90

Pompeii Tomato

Main-season, Italian, hybrid plum tomato for sauce and fresh eating. Indeterminate vines bear elongated, meaty, red fruit. Verticillium- and fusarium-resistant.
Days To Maturity:	76-76

Caspian Pink Tomato

Originally grown in southern Russia between the Caspian and Black Seas. Thought by some to be "Queen of the Pinks," these prolific,1-2 pound, globe-shaped, pink-red beefsteak tomatoes that rival brandywine in popularity and flavor. One of the best known and best-tasting Russian tomatoes. This tomato is perfect for cooler climates. Indeterminate. Days: 80

Brandywine Tomato

An Amish heirloom that dates back to 1885 and is generally considered to be the world's best-flavored tomato. Plants look like potato vines with good yields of extra-large (weighing up to 1-1/2 lbs.), firm, clear-skinned, light rosy-pink fruits. Indeterminate. Maturity: 90-100

Bonny Best Tomato

An old-time favorite producing 8 to 10 oz. globed fruits that are solid and meaty. Bonny Best is highly adaptable, and performs especially well in the North. Indeterminate. Maturity: 72

Roma Tomato

(VFA) Roma is considered to be the most well-known paste-type tomato, perfect for sauces, pastes and ketchup. Its heavy crops of bright red, pear-shaped fruits are nice and meaty, with very few seeds. Determinate. Maturity: 75

San Marzano Tomato

A little later than Roma, with superb flavor in slightly rectangular-shaped fruits, 3-1/2" x 1-1/2", that are bright red and hang in large clusters. Holds well on the vine and in storage. Extra-high solid content is perfect for canning. Indeterminate. Maturity: 80

Ancho San Martin Pepper

Once restricted by climate to Mexico, this hugely popular, mild poblano chile rellano type can now be grown almost anywhere thanks to earlier maturity and improved setting capabilities. Called "Ancho" when dried, the dark green, 5 1/2" fruits are a favorite for roasting. One of the mildest chiles, typically just 500 to 1000 Scovilles, although they sometimes register slightly hotter. A better yielder than most others of its type.

Cubanelle Pepper

Sweet Italian frying type with delicious taste. Long, green, thick-skinned fruits have 2 to 3 lobes and turn yellow, then bright red at maturity. Peppers measure about 5-1/2" by 2-1/2" and are tasty when fried in olive oil.

Hungarian Yellow Wax Pepper

Spicy, fairly hot banana shaped fruits, 6" long and 1-1/2" across - perfect for pickling. Matures from light yellow to bright red. Best hot pepper for cooler climates. Ever-bearing plants are 16 to 24" tall, strong, upright.

King of the North Pepper

Excellent in short-season gardens of Northern climates, due to early bearing and the huge, blocky shape of its thick-walled, bright red, 6" by 4" fruits. Great for stuffing. Mild taste becomes even more mellow as the fruits mature.

Canary Belle Pepper

Huge fruits, 3-1/2" by 4", weigh approximately 8 oz. Pick at the green stage in 70-80 days or allow to mature to bright yellow. Peppers are very sweet and are excellent when used fresh or cooked in your favorite recipe. Sturdy plants are highly productive and resistant to Tobacco Mosaic Virus.