Looking to employ myself! In the meantime, planning a vegetable garden at home - this week, started tomatoes, eggplant, okra, peppers, a couple of varieties of each. They are currently sitting next to the window, protected. I am sitting next to them, waiting. Almost ready to plant - Japanese bunching onion, Chinese flowering cabbage, and chrysanthemum greens.
T O M A T O E S
Bonny Best The famous old canning tomato that was introduced in 1908 by Bonnie Plant Farm in Union Spring, Alabama. It became one of the most respected canning varieties in America in the first half of the twentieth century. Medium-sized fruit are round, red, meaty and loaded with flavor. A good producer that makes a fine slicer too. Becoming hard to find due to modern, flavorless hybrids.
Orange Icicle Sweet, rich and flavorful with strong citrus overtones made this Jere’s favorite eating variety last season. We just couldn’t get enough of the sweet, luscious, glowing orange icicle-like fruit that are like an extra long paste tomato. This variety also makes a lovely orange ketchup and a superb salsa. It was a definite winner, and plants were quite productive. In our opinion, this is some of the Ukraine’s finest tomato breeding.
O K R A
E G G P L A N T
Ping Tung A wonderful eggplant from Ping Tung, Taiwan. Fruits are purple and up to 18 inches long and 2 inches in diameter. This variety is so sweet and tender, superbly delicious! One of the best Chinese eggplants on the market.
Udmalbet A rare colorful eggplant from India. Egg-shaped fruit are light green, streaked in purple. Used in chutneys & curries; from a Tamil village.
P E P P E R S
Jimmy Nardello This fine Italian pepper was grown each year by Giuseppe and Angella Nardiello, at their garden in the village of Ruoti, in Southern Italy. In 1887 they set sail with their one-year-old daughter Anna for a new life in the USA. When they reached these shores, they settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son Jimmy. This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in "The Ark of Taste" by the Slow Food organization. Ripens a deep red, is very prolific, and does well in most areas.
Up Chimayo Red hot pepper we got from the UCSC Farm & Garden.
Santaka Chile Popular in Japan for their hot and spicy flavor, Santaka peppers are only 2 inches long, but pack a punch. Use fresh peppers in a variety of Asian dishes such as stir-fries and soups. Peppers can also be dried.
Hot Paper Lantern The same blistering heat as a Habanero, but much better adapted to the north and much earlier to produce elsewhere. Lantern shaped, 3" to 4" long fruits are also bigger than a habanero. Tall, vigorous plant gets loaded with fruits.
S E E D S <3
No comments:
Post a Comment