May Apple and Jack-in-the-Pulpit in my garden in May 15 (Mayapple and Jack-in-the-Pulpit)

Podophyllum peltatum and Arisaema triphyllum

Veg Seedlings for Friends

Seedlings are a bit smaller this year, but they are super healthy and ready to spring into action as soon as the temperatures remain above 50 degrees. I am offering:

Cherry tomatoes:

1) Sungold

(Solanum lycopersicum) Beautiful cherry tomato that ripens to a golden orange. The Sun Gold Cherry is possibly the sweetest cherry tomato around. Plants bear lots of fruit, and ripen early, continuing to produce throughout the season. Single plants can produce well over 1000 tomatoes. F1 Hybrid. Indeterminate. 57 days 

 

2) Yellow Pear

HEIRLOOM. This extremely old variety makes a vigorous plant that bears enormous numbers of bright yellow, bite-sized fruit. The flavor is deliciously tangy. Perfect and gorgeous halved in salads.

Black/burgundy tomatoes:

3) Black Krim

HEIRLOOM. Medium-sized, very dark maroon beefsteak, with wonderfully rich flavor. This medium-sized, very dark maroon beefsteak, with wonderfully rich flavor, originated in Crimea, a peninsula in the Black Sea with perfect "tomato summers". Extremely tasty. 

 

4) Cherokee Purple

80 days. An old Cherokee Indian heirloom, pre-1890 variety; beautiful, deep, dusky purple-pink color, superb sweet flavor, and very-large-sized fruit. Try this one for real old-time tomato flavor. Our favorite dark tomato and one of our best selling varieties. 

 

5) Carbon

90 days. Winner of the 2005 “Heirloom Garden Show” best-tasting tomato award. These have won taste awards coast to coast in the last few years, so we were proud to locate a small supply of seed. The fruit is smooth, large, and beautiful, being one of the darkest and prettiest of the purple types we have seen. They seem to have an extra dose of the complex flavor that makes dark tomatoes famous.

Striped:

6) Solar Flare

 

 

75 Days- Strikingly gorgeous red fruits are 6 to 10 ounce beefsteaks with gold stripes. Luscious and meaty with a slightly sweet full tomato flavor.  

Good for sauces:

7) LaRoma III

76 days. Solanum lycopersicum. (F1) The plant produces high yields of 5 to 8 oz bright red Roma tomatoes. They have thick walls, meaty, and very flavorful. Cooking intensifies flavor, too. One of the very best Italian type tomatoes on the market. Perfect for making tomato puree, paste, and sauce. The flesh is thick and drier so that it will cook down into a thick sauce. The tomato freezes well too for later cooking. One of the most disease-resistant tomato varieties. Always a great seller at Farmer’s Markets! An excellent choice for home gardens and market growers. Disease Resistant: V, FF, N, A, St, ToMV. Determinate.

8) Martino's Roma

75 days. Solanum lycopersicum. Open Pollinated. The plant produces heavy yields of 2 to 3 oz red plum-shaped tomatoes. They are meaty with few seeds. Perfect for canning and making salsa, sauce, and paste. Tomatoes tend to fall off the plant when ripe. An excellent choice for home gardens and market growers. An heirloom variety from Italy. Disease Resistant: EB. Determinate.

Peppers:

 9) California Wonder Pepper

HEIRLOOM. The standard bell pepper for many decades, this 1928 introduction is still the largest open-pollinated, heirloom bell you can grow. A perfect stuffing pepper-blocky 4" x 3 1/2", thick-walled, tender and flavorful.

10) Jalapeno pepper

HEIRLOOM. Excellent hot and early variety. Dark green, pungent 3" hot peppers are excellent fresh or pickled. Zesty flavor is great in Mexican dishes.  

Other:

11) Genovese Basil

Best for pesto.  

12) Endive

Curly endive is a bitter green that can add texture and flavor to a number of dishes. Most commonly it is used raw in salad preparations though it can be utilized cooked as well. It can be sautéed, braised, steamed or chopped and added to vegetable or bean soups. Chopped it can be combined with other greens and used in various salad preparations. Its leaves are heartier than some salad greens and can stand up to heavier or warmed dressings or used as a bed of greens when plating proteins. Its bitter flavor marries well with robust and complimentary ingredients such as bacon, salmon, cream or mayonnaise based dressings, anchovies, onion, thyme, basil, citrus such as tangerine and meyer lemon, figs, apple, egg, white beans, chickpeas, toasted pecans or hazelnuts, and cheeses such as feta, brie, blue and gorgonzola. Curly endive keeps best stored tightly wrapped in plastic and refrigerated, it is best used within one to two weeks.

Shedquarters going up!