Fall V-H sale 2017 Descriptions. Vegetables

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1 Fall V-H sale 2017 Descriptions Plants listed below expected to be available, however the list may be revised due to plant growth. Vegetables Broccoli - Apollo Broccoli is a rich source of vitamins C, K, and B-complex, and lots of minerals. After the main head is harvested, many longstemmed side shoots can be picked over a long period. The side shoots, stems and all, are deliciously tender and tasty. For prolific side-shoots, plant with extra space between plants and encourage branching by cutting the main head when it's small. Encourage side shoots by cutting regularly. Light: Full Sun. Plant: inches apart. Plant Height: 24 tall. Harvest Tips: Before flower buds open, cut the central head at a 45 angle. Broccoli - Packman Plant produces good yields of very flavorful broccoli. Widely adapted to different climates and soils, and you can grow it all season. An easy to grow favorite of home gardeners. Plant Height: 24 tall. Light: Full Sun. Plant: apart. Brussels Sprouts - Jade Cross 1959 All America Winner, about 2 1/2 tall at maturity. Sprouts are borne all the way up the stalk. Flavor is excellent and yield very abundant. Light: Partial Shade /Full Sun Plant: apart. Harvest: Start picking from bottom up, when they are firm and 1 across, cutting off the leaf below the sprout. To harvest all the sprouts at once cut off the top of the stalk 4-8 weeks before you want to harvest or when lower sprouts reach 1/2 in size. A heavy feeder- transplant into well composted soil. Cabbage - Early Jersey --- Heirloom 1840 After nearly 170 years, still one of the best picks for a small, early cabbage. The 2-4 lb, pale green, pointed heads have a delicious flavor, few outer leaves and can be planted close together. Resists yellows and splitting. Light: Partial Shade /Full Sun. Plant: apart for small headed varieties. Water: Maintain consistent moisture to prevent heads from cracking. Water on the sides of the plant and avoid wetting any part of the plant. Harvest: If the heads feel solid by pushing on them lightly they are ready to harvest. Harvest as soon as possible for early varieties to prevent splitting. Later maturing varieties will hold longer. Tips: Mulch, provide fertilizer, and adequate moisture for optimum growth. Cabbage Michihli Chinese Napa Sweeter, milder flavor than regular cabbage and easier to grow. Serve it like lettuce in salads, simmered in butter-sauce or added to stir-fries. Tall cylindrical heads average about 12 in. high by 4 in. wide. Outer leaves are medium-green blanched to creamy white on the interior. Has delightful crispy texture like celery, but more tender. Flavor is sweet, pleasant, and slightly spicy. Not for long-term storage. Plant: apart. Light: Full Sun. Cabbage - Ruby Ball: Firm, red, 6-8 inch round heads have a mild, sweet flavor and weigh a manageable 3-4 pounds. Ruby Ball can stand unfazed in the garden for 6 weeks without splitting, which allows the gardener extended fresh harvests and stores well after harvest. Cabbage is a hardy cool-season crop that does best under cool, moist conditions. Light: Full Sun. Water: Normal. Plant Height: Plant: apart. Cauliflower Early Snowball Heirloom variety was introduced in the mid-1800s. Heads are about 5-6 across and quite erect, top is smooth and an attractive creamy shade. Light: Sun Part Sun Plant: 18 apart. Harvest: Tie up leaves around heads to blanch (keep white). Watch closely and pick before the curds begin to loosen. Tips: A heavy feeder, plant in rich, well composted soil and side dress when buds begin to form. Cauliflower - Snow Crown Heads are medium large, reasonably early, with many exceeding 2 pounds in weight. This All America Award winner produces dependably even under adverse conditions. Light: Sun Part Sun. Plant: 18 apart. Harvest: Tie up leaves around heads to blanch (keep white). Watch closely and pick before the curds begin to loosen. Tips: A heavy feeder transplant/direct seed into rich, well composted soil and side dress when buds begin to form 1

2 Collards - Vates This is a large plant in the brassica family, popular in the South although easily grown anywhere. It is slow to bolt, and tolerates cold and frost. Usually eaten cooked instead of raw, the flavor seems to improve after a frost. Collards can also be added to baked dishes and quickly braised. Consider cooking with a cider vinegar or soy sauce and sesame oil. Vitamin content is excellent. Leaves are an attractive blue-green. Requires several square feet of space when fully mature. Light: sun. Plant apart. Plant Height: 24. Mustard Cut & Come Again Quick- growing smooth and frilled leafy mustards. A perfect quick crop for continuous cool season zesty salads or nutritious and flavorful stir-fries. Tips: This mix will thrive in mild weather with consistent moisture. To extend the sowing season into hot weather, sow in light shade or erect a canopy of loosely woven shade cloth over the bed. Birds are often attracted to tender young seedlings, so protect them if necessary. Harvest & Use: To harvest by the cut and come again method, wait until plants are 4 to 6 inches tall. Cut as much as you need, using scissors to shear off a patch of leaves about 1 to 2 inches above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. Sauté leaves quickly in olive oil with a little chopped garlic or steam and finish with a splash of hot sauce or rice vinegar. Pac Choi Green Fortune Heat-resistant baby variety rapidly produces mini heads of pack choi whose crispy pastel stalks and deep green leaves are ready to eat in record time. The compact, vase-shaped heads are mild, sweet and crunchy. Plant: 5-6 apart. Light: Full Sun. Plant Height: 6 to 8. Tips: Feed 2 or 3 times during the growing season with fish emulsion or another high nitrogen fertilizer. Harvest: Cut whole vase-shaped little heads when they are plump and well filled out. Chop coarsely for delicious quick stir fries, or braise in a little butter and broth just until tender-crisp. Green Fortune is mild and sweet tasting and chock full of vitamins and anti-oxidants. Kale - Dwarf Blue Curled --- Heirloom 1863 Kale is attractive. It can be grown for its appearance with finely curled blue-green leaves. Great fresh or cooked, either before or after a frost. Plant four plants per square foot. Light: Sun to part sun. Plant: apart. Plant Height: compact 1 foot. Harvest. Pick young leaves starting at 8-10 from the middle upward. Kale - Russian Red --- Heirloom Kale is a staple in Eastern European cooking. Ease of growth, variety of uses, nutrition and delicious flavor (particularly after a frost) make kale an ideal addition to any garden & diet. Tender, oak shaped leaves change from reddish green to red after a frost. May be left in the garden for harvest throughout the winter. Light: Sun to part sun. Plant: apart. Harvest: Pick young leaves starting at 8-10 from the middle upward. Tips: Leaves become very sweet after frost. Kohlrabe - Early Purple --- Heirloom pre 1860 This variety has been described as very early with small top, the leaf stems being tinged with purple. Bulbs of medium size, purple. flesh white. Light: Sun. Harvest: The plantings under 2 for the most tender and sweet bulbs. Fall plantings can survive frosts and can be harvested when they are larger. Tips: Grows best in the cooler weather. Summer heat makes the bulbs woody and dry. Provide fertilizer and adequate moisture for optimum growth. Kohlrabe - Grand Duke A 1979 All American selection and a favorite for earliness and flavor. Kohlrabi is also called cabbage-turnip and appropriately so, the turnip-like balls are held cleanly above the ground with a cruciferous, cabbage-like flavor. 4 globes are crisp and tender and Grand Duke holds well, meaning that you can leave it in the garden for a while without it becoming woody. Light: Sun. Harvest: The plantings under 2 for the most tender and sweet bulbs. Fall plantings can survive frosts and can be harvested when they are larger. Lettuce - Arugula A somewhat pungent salad green. Young leaves are sort of nutty and mustardy. Older leaves can become unpleasantly bitter. The leaves of arugula provide a spicy zap when added to a salad. (Young leaves taste best.) You can also sauté or steam them like spinach or other leafy greens. Plants look a little like dandelion, but more open. Leaves grow best in cool weather. Light: Full sun, will tolerate partial shade. Plant apart. Plant Height: Water: Moist but well drained soil. 2

3 Lettuce - Black Seeded Simpson ---Heirloom 1875 Light green frilly leaves, a loose head, and very dependable. Small leaves can be harvested very early. Light: Sun. Plant: 6-12 apart, depending on the size of lettuce you want from baby to full heads. Harvest: cut whole head at base or individual leaves before lettuce starts to bolt and becomes bitter in warmer weather. Plant in fertile soil with lots of organic matter and adequate water. Lettuce - Buttercrunch This bibb type produces a loose head, 8 to 9 across. Dark green and slow to bolt. Light: Sun. Plant: 8-12 apart. Harvest: cut whole head at base or individual leaves before lettuce starts to bolts and becomes bitter in the warmer weather. Plant into fertile soil with lots of organic matter and adequate water for optimum growth. Lettuce Mesclum Gourmet Greens Mix Enjoy the flavors and textures of arugula, endive, red kale, red and green romaine Salad Bowl, and Lolla Rossa lettuces Its varied textures, tastes and colors make salads exciting. Great as a container plant in cool weather to pick fresh for table use as needed. Light: sun. Plant: 8-12 apart. Harvest: Pick leaves as needed for a salad leaving the plants to regrow. Lettuce Paris Island Cos (Romaine) Long, spoon-shaped leaves fold into an upright, loose head. Very crisp and tender. Withstands warm weather. The upright heads of thick, meaty, dark-green leaves enfold a slightly savoyed, creamy-white heart. Very uniform and slow to bolt. Light: Sun. Plant Height: 8-12 inches. Uses: Flavor is sweet and mild making it ideal for Caesar salads, or tossed with other greens. Great also for dressing-up a sandwich! Lettuce - Red Romaine The merlot colored leaves of this romaine lettuce are especially beautiful and delicious in Caesar salads. Long, wide, spoon shaped leaves have a crisp, crunchy texture. At maturity this plant stands at 12 tall but it can be harvested earlier for little baby heads of romaine. Light: Sun. Plant: 8-12" apart. Harvest: Cut whole head at base or individual leaves before lettuce starts to bolts and becomes bitter in the heat and long days of summer. Tips: Plant into fertile soil with lots of organic matter and adequate water for optimum growth. Spinach Catalina Mellow tasting with nicely shaped, crunchy textured young leaves just perfect to harvest at baby size for scrumptious fresh spinach salads. The smooth leaves have a mild, nutty flavor with no metallic overtones. The fast-growing plants are vigorous, productive and long standing. Plant: 5 or 6 inches apart. Harvest: Either harvest individual outside leaves from well-established plants and let regrow, or harvest entire plants. Tips: Spinach is most productive in cool weather. Keep spinach plants wellwatered and weeded and fertilize these heavy feeders several times as they leaf out and especially after harvesting outside leaves. Uses: Combine well-washed and dried leaves with your favorite garlicky salad dressing. spinach pairs well with hearty dressings like the traditional hot bacon dressing. Rainbow Chard Bright Lights A 1998 All-America Award Winner. Bright Lights is almost neon in appearance. The leaves are green, with veins of vibrant color, red, orange, or yellow running through them. Plant: apart. Harvest: Remove outer leaves starting at 6. Use young raw leaves in a salad (30 days) or briefly cook mature leaves (50 days) to maintain their color. Use the leaves and center ribs cooked or raw. Tips: Great for planting in an ornamental edible garden for color effect. Swiss Chard - Rhubarb A striking purplish stalk and red veined leaves distinguish this popular variety. It is characterized by quick growth, yields over a long period if frequently cut, and has a pleasing flavor. Light: Sun. Plant: apart for large plants, less for smaller harvests. Harvest: Remove outer leaves starting at 6. Use the leaves and center ribs cooked or raw. 3

4 Herbs Chamomile - Roman Chamaemelum Nobilis. Translated from the Greek, "chamomile" means ground apple, referring to the apple-like odor and the fact that it makes a fine ground cover and substitute for grass. Plants are 4 inches tall and rapidly spreading. The dried flowers are used to make a tea, and it is used in potpourri. Plant: 8-12 apart. Light: sun to part shade. Harvest: Gather leaves and flowers when in full bloom. Chives Garlic / Chinese Perennial. Resembles onion chives but leaves are flatter and more grass-like. Doesn't spread as rampantly as its cousin. Lovely as an ornamental with white flowers arranged in a half-sphere on very straight stems. Young leaves are most tender and work well in egg dishes, soups, marinades and Asian cooking (dumplings, pot stickers, and dipping sauces). Leaves may be used fresh or dried. Light: sun / part shade. Plant Height: Plant: apart. Water: as needed. Harvest: Individual leaves may be harvested before flowering once the plants are established. Note: Mature chive clumps should be divided every 3 to 4 years. Chives Culinary Onion Allium Schoenoprasum. Perennial, 8 inches high. Onion-like flavor comes from the tops which are generally chopped finely. The light lavender flowers can be added to your favorite salad, just break the head apart. Light: sun/ part shade. Plant Height: Water: as needed. Harvest: Individual leaves may be harvested once the plants are established. Cut leaves before flowering begins. Tip: Leaves may be used fresh or dried. Used in sour cream, cream cheese, soups, and a great variety of other dishes. Cilantro Caribe Coriandrum sativum The primary use of cilantro in Latin American cooking is the leaves. This variety is bred to maximize foliage production and is slow to bolt. Can produce three times the yield of regular cilantro over a much longer period. It is often used in combination with tomatillo, tomatoes, and chilies, creating unforgettable sauces. It is also known as Mexican parsley or Chinese parsley. Light: Sun, exception-needs some shade in summer. Plant Height: Water: Keep watered in dry weather. Dill - Fernleaf An All American Winner in This variety is smaller than other dill varieties, and can be grown in containers and the smallest of gardens. It is a lovely ornamental plant with its yellow flowers, deep green foliage, and compact growth habit. You can keep plants cut to delay flowering and extend harvest, or harvest the whole plant as soon as it flowers. Dill, like parsley and fennel, draws the larva of the black swallowtail butterfly. Plant enough to feed yourself and the caterpillars. Far from a pest, the butterflies are often encouraged by gardeners who plant dill and parsley in patches just to attract them. Light: Sun Plant: apart. Plant Height: In the Garden: Plant dill far away from fennel, since the cross-pollination of these herbs produces variable results. Uses: In addition to pickles, use in salad dressing, sauerkraut and even bread. Enjoy the leaves at their peak when they are fresh, finely chopping for best flavor. Fennel - Florence Swollen stem bases add anise-like flavor when sliced in salads and stir-fries. Use leaves to flavor fish and vegetables. Dry seeds to use in baked goods, soups and sausages. Light: Full Sun. Plant: 8-12 apart. Harvest: Bulb, leaves, seeds and stem are edible. Tips: Plant far away from Dill, to prevent cross-pollination. Lemon Balm A perennial, lemon-scented, bushy plant with small, light green leaves that can be used fresh or dried to create a calming, lemony tea (sweeten with honey). Fresh leaves can also be used to give a lemony tang to salads and drinks. The plants attract bees, butterflies and hummingbirds. Leaves are used in teas, meat sauces or salads. Light: full sun. Mexican Mint Marigold / Texas Tarragon Tagetes lucida Used as a substitute for French tarragon. Often compared to licorice and anise. Leaves are best used raw or added at the end of cooking. goes well in fish and chicken dishes, soups, salads, pesto, and vinegars. In Mexico, leaves and flowers are used for tea. Can be used for dried flower arrangements. Does very well in hot climates. Light: Full Sun. Oregano - Greek This oregano has the true flavor that we have come to associate with pizza sauce and other Italian dishes. Add the pungent green leaves for great flavor. Form is upright with a low-growing spreading habit. Light: Full sun. Plant Height: 6-8" tall. Parsley - Flat Leaf Also called Italian parsley, its uses are similar to the curly variety but the flavor is a bit stronger. Plants produce sprigs of large, flat leaves all season. Preferred in Italian cooking. Light: Sun to part shade. Plant height: 1 foot tall. Tips: Plant in fall or spring. Frost tolerant. 4

5 Parsley - Triple Curled Curled parsley has beautiful, dark green leaves well known as the classic garnish for deviled eggs and an ingredient in tabbouleh (parsley salad) and more. The nutritious leaves are high in iron and in vitamins A, C, and E. A natural breath sweetener due to high chlorophyll. Attractive in flower beds as border or in containers. Light: Sun to part shade. Plant Height: 1 foot tall. Tips: Plant in spring or fall. Frost tolerant. It is also a favorite food of the black swallowtail caterpillar, so you can plant extra to attract these beautiful butterflies to your garden. Rosemary - Upright Attractive fragrant needle-like grayish green leaves remain throughout the year and present pretty lavender-blue flower bloom in the spring. Plant Height: 4 feet tall at maturity, and spread 3 feet. Light: Full sun. Water: Prefers dry to average moisture with very well-drained soil. Tips: Grows well in a container. Deer resistant. The leaves are a mainstay for cooking and as garnish. Sage - Culinary Sage Salvia Officinalis. It is a good fall and winter plant in hot climates. The broad grey-green leaves and beautiful purple flower spikes make this a fantastic ornamental. Light: Full sun. Plant Height: Plant apart. Water: needs good drainage. Uses: add the uniquely flavored leaves of common garden sage, a strong, herbaceous perennial, to sauces, stuffing, poultry, pork, and sausage. It provides a lovely fragrance and flavor to a dish, especially when leaves are sautéed before adding. Salad Burnet A pretty perennial that produces white or rosy flowers. Leaves are used in salads for their cucumber-like flavor. Keeps growing from fall through summer, may die back with cold temps but will return. Light: Sun to Shade. Plant Height: Uses: Toss into salads. a real find for those who love the taste of cucumber, but find it somewhat difficult to digest. Also use in a garden bed as a low border plant. Thyme French Thymus vulgaris) Softly mounding plants of cascading gray-green thyme leaves are a good accent in every garden. Intensely aromatic thyme is indispensable in all kinds of savory dishes throughout the classic Mediterranean cuisines of France, Italy and Greece and enhances both Cajun and Creole food. Use the spicy little leaves every day to combine and blend beautifully with the flavors of lemon, garlic, basil and parsley for seasoning vegetables, seafood and poultry. Light: Full Sun. Height: Harvest: Given a sunny location with good drainage, easy-growing thyme plants are reliable, productive and long-lived garden perennials. Little lilac flowers bloom in midsummer. cut back foliage halfway when the blossoms fade to keep plants looking fresh. Cut leafy thyme sprigs as needed once plants are well established. Tips: Thyme is easy to freeze or dry. Frost hardy. attracts butterflies & bees. Watercress - English (Nasturtium officinale) Add a crunchy, zesty flavor like no other to green salads, omelets, ripe tomatoes, sliced cucumbers and sandwiches with your own patch of fresh watercress. This healthy (high in Vitamins A & C), sprightly herb usually grows near running water, but the pretty rosettes of leafy stems will grow handily if keep very moist. Light: Partial Shade. Height: Growing Notes: Set out seedlings next to a source of clean, fresh flowing water or water them daily. Snip back growing shoots to make plants branch from the base and harvest tender tips as needed. As flowers begin to bud up, leaves get smaller and their taste gets bitter, so pull and pick from younger plants. Tips: Attracts pollinators. 5

Basil Mild basil flavor, that is sweet. Purple Ruffles Color adds drama to garnishes and herbal vinegar.

Basil Aristotle Basil Elanora HERBS Tiny, fragrant, flavorful leaves, Stress, drought, soils tolerant. Spicier flavor than traditional pesto types Mildew resistant. Basil Mild basil flavor, that is sweet.