Vegetable Seeds

Lactuca sativaThis farm stand favorite features large, notched, lime green leaves that hold sweet flavor in hot weather. Rapid grower, slow to bolt. Salad Bowl Green is a leaf type lettuce that does not form ahead.

Pisum sativumThe crispy, sweet pods of this Asian cuisine favorite are a staple in stir-fry dishes. Heavy yields of large stringless pods continue throughout the cool season. Delicious raw, steamed, stir-fried and frozen.

Capsicum chinenseOne of the hottest peppers, with a pungent, smoky flavor. 2” long wrinkled fruit that ripens from green to deep orange. Pick when ripe for best flavor. Use sparingly in sauces and salsas.Scoville Heat Units: 200,000-350,000.

Capsicum annuumThe preferred pepper for authentic chili rellenos. Mildly hot flavor with medium-thick flesh perfect for stuffing. Also known as ancho chili when smoked and dried. Scoville Heat Units: 1,000-2,000

Capsicum annuumSmall and fiery! Heat increases as 3 ½” fruit changes from green to orange-red. A hardy, prolific producer that grows well in containers. Scoville Heat Units: 8,000-23,000

Cucurbita maximaA Japanese favorite, kabocha squash features dry deep yellow flesh that’s nutty and extra-sweet. Vigorous vine produces 2-3′ fruits with edible rinds that are delicious baked, in soups or roasted.

Cucurbita maximaThick yellow flesh that can be baked, boiled or microwaved and then scooped out to produce spaghetti-like strands. Oblong fruits have smooth rinds tan to orange in color. Will store for three to six months.

Lycopersicon lycopersicum. Determinate.Gold Nugget is extra-early to ripen and takes the heat all summer long, making it a good choice for hot climates. Enjoy abundant golden clusters of mild, sweet fruit, perfect for snacking straight from the...

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