Arugula is a green. It has a strong flavor and is often used for flavoring. The taste is somewhat bitter and the young tender leaves are delicious mixed with other lettuces in salad.

Broccoli

Cauliflower

Georgia Green Collard is an old favorite. It is resistant to heat and frost, and grows well on poor soil. Cook Collard like you would spinach, chard or any green.

'Bright Lights' swiss chard was chosen as an All-America Selection Winner in 1998 and is also the recipient of the Royal Horticultural Society's Award of Garden Merit. Grown as an “edible ornamental”, it is an attractive plant for gardens.

Kale is a form of cabbage that is green in color. The leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. Cook Kale like you would spinach, chard or any other green

Black Beauty Eggplant
Introduced in 1902 as a dependable producer for decades. Fruits are dark purple, high-quality, and of fine flavor. Produces about up to 15 fruits per plant. are 6-1/2" long by 5" diameter and may weigh up to 3 lbs., but best harvested when smaller.
Excellent flavor.

Japanese Eggplant
This is a popular Japanese eggplant variety growing up to 14" long. The fruit is slender with purplish-black color. Early and productive variety. Stir-fry, grill or use in tempura.

White Tango Eggplant
This is a high yielding white eggplant. It is a strong plant that bears beautiful, 7" x 2", cylindrical white fruit. Outstanding variety. The White Tango is excellent for grilling and pickling.

Goliath is every inch a king, from its beautiful, smooth bright-red, deep oblate fruits averaging 10 to 15 oz., to a sweet luscious flavor that lives up to its virtually blemish-free exterior. Tall vigorous plants produce yield after yield, and modern disease resistance makes Goliath widely adaptable.

Green Zebra is an unusual and exquisite tomato.Fruits ripen to yellow-gold with alternating dark-green zebra-like stripes. Flesh is an emerald color and of good flavor. A choice tomato for colorful salads or as a slicing tomato. Vines are well branched, provide good foliage cover, and have some resistance to septoria leaf spot.

Pineapple Striped Tomato
This heirloom tomato is a stand-out in everyone's garden. Bicolored red and yellow fruit grows very large, up to 2 lbs., and is streaked with red both inside and out. The flavor is wonderful, rich, fruity and sweet. Strong vines bear an abundant crop.

Sungold Cherry Tomato
Is one of the best varieties of cherry tomatoes. The Sungold ripens to a golden orange, with a very sweet flavor. This tomato is popular in all climates as it produces in warm and cold conditions. Fruit matures quickly, and crops heavily throughout the warmer months.

Supersweet 100, Hybrid
The name says it all “super sweet” and the best tasting red cherry tomato surveyed by our customers. This indeterminate variety will produce lots of tomatoes all summer long.

Juliet Hybrid Grape Tomato
1999 All-America Selections Winner. Elongated cherry tomatoes grow in grape-like clusters and really load up on vigorous vines. The fruit has red, glossy skin and wonderful sweet flavor. As a bonus, the fruit is crack-resistant and holds on the vine better than most cherries. Expect high yields from plants that are tolerant to late blight and leaf spot. This variety is considered to be a 'big sister' variety of Santa.

California Wonder Bell Pepper is an excellent stuffing pepper that is a sweet, flavorful, and a heavy producer of large bell peppers. This pepper can be grown easily in containers, making it ideal for the gardener with little space who still wants an abundance of magnificent bell peppers.

Purple Beauty Sweet Bell Pepper, is a compact plant with very meaty, thick-fleshed, sweet, purple peppers. It is unlike most peppers which start out green, this one starts out purple and provides color early on.

Red Knight Sweet Pepper
This variety has good disease resistance. Large blocky peppers are about 4 1/2" square. Starting out green, the sweet peppers mature early in the season to red. This is a very sweet early pepper.

Yellow Belle Peppers
These are bright yellow, tasty mini bell peppers. Bright yellow, tasty mini sweet bell peppers grow in pretty bunches on extremely prolific plants. Great for hors d'oeuvres or snacks.

All about hot peppers...
Scoville Test For Capsaicin--A Thermal Richter Scale
(Margen, S. et. al (1992).The wellness encyclopedia of food and nutrition: How to buy, store, and prepare every variety of fresh food.)

"All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat. The primary capsaicinoid, capsaicin, is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.

"Capsaicinoids are found primarily in the pepper's placenta--the white "ribs" that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot. In the rest of the vegetable, capsaicinoids are unevenly distributed throughout the flesh, so it is likely that one part of the same pepper may be hotter ot milder than another. You can reduce the amount of heat in a chili pepper by removing the ribs and seeds, but you must wear gloves while doing so.

"Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch. One part per million is equivalent to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros— the hottest peppers—register a blistering 200,000 to 300,000.Pure capsaicin has a Scoville heat unit score of 16 million."

Peppers and Health
(Margen, S. et. al (1992).The wellness encyclopedia of food and nutrition: How to buy, store, and prepare every variety of fresh food.)

"Are hot peppers bad for you? Proably not, according to recent studies. A common concern is that hot peppers or other spicy foods cause ulcers, but there's no evidence that they do. Studies of areas where hot peppers are used extensively in cooking, such as Brazil and Thailand, have found no higher incidence of stomach ulcers among their populations. And in a study conducted at a Veterans Administration hospital, researchers ground up about an ounce of jalapeno pepper and injected it directly into the stomachs of volunteers. Follow-up observation showed no damage to their stomach linings. Nor do hot peppers aggravate or cause hemorrhoids, as has often been claimed, since capsaicinoids...are broken down before they reach the lower intenstine.

"Actually, evidence has shown that peppers may have some beneficial properties. Capsaicin--the predominant capsaicinoid--has been found to work as an anticoagulant, thus possibly helping prevent heart attacks or strokes caused by blood clot. Small amounts of capsaicin can produce numbing of the skin and have a slight anti-inflammatory effect. In some countries, peppers are used in salves.

"Moreover, peppers are high in vitamin C, which, in turn, may be effective in protecting against cancer. Vitamin C is an antioxidant, a chemical substance capable of removing the threat from free radicals, which can cause cells to mutate."

"By weight, green bell peppers have twice as much vitamin C as citrus fruit; red peppers have three times as much. Hot peppers contain even more vitamin C, 357 percent more than an orange. And red peppers are quite a good source of beta carotene."

Remedies For the Pepper's Bite
(Berkley, R. (1992). Peppers: A Cookbook. New York)

"There are several remedies for the effects of eating a pepper that is too hot for you, something that is usually discovered when it is too late. (Eventually, you can build up tolerance to the heat of peppers, and will be able to eat hotter and hotter chilis without having to resort to these cures.) Many people recommend drinking tomato juice or eating a fresh lemon or lime, the theory being that the acid counteracts the alkalinity of the capsaicin. Some people won't begin eating hot peppers without a pitcher of cold water handy, though this is not the best idea. The capsaicin, which is an oil, does not mix with the water but is instead distributed to more parts of the mouth. More useful solutions include drinking milk (rinsing the mouth with it as you sip) or eating rice or bread, which absorb the capsaicin. My own favorite retaliation against attack by hot chili pepper is to simply eat another. And if that doesn't work, eat another one."

Cubanelle Pepper is a long slender banana-shaped pepper that is considered to be a sweet pepper, despite having a mild to moderate spicy heat. Ranging in color from green to yellow or red, this pepper has a glossy outer skin that is smooth and firm in texture. Also known as Italian frying pepper, this pepper is mildly hot and very similar to an Anaheim pepper. Cabanelle peppers are often used in casseroles, salads, pizzas, and as a pepper to be stuffed with a savory filling.

Green chile peppers are large, mild chiles are available in most local grocery stores. The green chile pepper may also be referred to as the Anaheim pepper, and is related to the New Mexico green chile. You slice them, dice them, peel them, puree them; people who like to cook Mexican dishes find many uses for them.

Hot Hungarian Wax Pepper is a hot version of the sweet banana pepper. 'Hungarian Wax' has about the same heat as a 'Jalapeño'. These medium-hot peppers are especially good for pickling. Canary yellow, then bright red at full maturity. They are 6 to 8 inches long and 2 inches across. Plants are 20 to 24 inches tall.
Scoville Heat Index: 1000

The Jalapeño pepper varies from mild to hot depending on how it was grown and how it was prepared. The heat is concentrated in the seeds and the veins, so if you want it on the milder side, remove the seeds.

The Habanero is the hottest chile pepper you'll find, and they are very, very hot. The oil in the habanero, as well as many other hot chiles, can be very painful if you get it in your eyes or on open wounds on your hands. Wearing gloves while handling is your best bet. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Most habaneros rate 200,000 to 300,000 Scoville heat units. That's hot!!!

The Serrano chile peppers have thin walls. They don't need to be steamed or peeled before using, making it the easiest chile pepper to use for salsas. the serrano chile is green in color at first, and ripens to red, brown, orange, or yellow. The serrano is said to be about 5 times hotter than the jalapeño.Most serranos rate between 10,000 and 20,000 Scoville units.

Kentucky Wonder Pole Bean
is the most popular heirloom pole bean of all. Long, round, slightly curved pods are borne in clusters. Stringless and tender when young, the medium green pods are rich in flavor. Kentucky Wonder Pole Bean can be grown on poles, fences or trellis.

Amish Paste heirloom tomato was discovered in Wisconsin although its origins are in Lancaster, Pennsylvania, which is the heart of the Amish Country. The tomatoes are teardrop or heart-shaped with a brilliant red orange color. The Amish Paste tomato has a balance of acid and sweetness. When it is sliced fresh the juicy flesh sparkles and has a solid texture. The Amish Paste is eaten fresh or in sauces.

Arkansas Traveler was
developed for the South by the University of Arkansas. This
tomato is Incredibly delicious. This classic pink heirloom has traveled widely because of its solid dependability and distinct flavor. Tolerates high heat and humidity and is resistant to cracking and disease.

Aunt Ruby’s German Green Tomato
is a sweet juicy tomato with a piquant bite. The heirloom is a large beefsteak type tomato that is a pale green color with a hint of yellow striping. The large tomato often weighs one pound or more. Aunt Ruby’s German Green has the wetness of a melon and can give a deep flavor explosion. It is generally used in salads, but is also a wonderful tomato to fry.

Big Rainbow is a moderate producer of 1-2 lb. rib-shouldered beefsteak with gold flesh with red streaks running throughout .Very juicy and sweet.

Black Krim Krim (aka Black Crimson and Black Crim) Originally from the Isle of Krim on the Black Sea in the former Soviet Union. This rare, and outstanding tomato yields 3-4" slightly flattened dark-red (mahogany-colored) slightly maroon, beefsteak tomatoes. Krim Krim has an intense, slightly salty taste (which is great for those not wanting to add salt to their tomatoes). It is also suitable for container/patio garden. Perfect choice for slicing, salads and cooking.

Bonnie Best is often judged as one of the 5 best tasting! A great, medium sized tomato (up to 8 ounces) with bright, scarlet red color, noted for its fine flavor. A great all purpose tomato!

Boxcar Willie is a slightly flattened New Jersey variety most likely named for the country western singer. Produces 10 to 16-ounce, smooth, bright-red with an orange tinge. These excellent tasting tomatoes are very juicy and because they are so dependably tasty and abundant throughout the season, Box Car Willie is a staple in many home gardens. Good resistance to disease and cracking.

Bradley is a disease resistant variety released in 1961 by Dr. Joe McFerran of the University of Arkansas. They produce compact, bushy, regular-leaf, tomato plants with heavy foliage that yield copious amounts of 7 to10-ounce. dark-pink tomatoes with a wonderfully, delicious sweetness that is well balanced with just enough acidity to give you that old-fashioned big tomato flavor you love so much. Tomatoes ripen at the same time making it a great variety for canning and freezing.

Brandywine is probably the first heirloom to achieve "cult status" within the growing popularity of heirloom tomatoes. A pink, potato-leaf, Amish variety from the 1880’s. It is legendary for it’s exceptionally rich, succulent tomato flavor. Fruits are reddish-pink, with light, creamy flesh that average 12 ounces but can grow to 2 pounds.

Cherokee Purple is from Tennessee cultivated by Native American Cherokee tribe. Very productive plants producing loads of dusky rose to purple colored, 12 oz.-1 lb., beefsteak tomatoes with deep red colors to the interior flesh and dark shoulders. A very popular variety because of it's rich, complex and sweet flavors. One of the best tasting heirloom tomatoes.

The German Pink tomato is a Bavarian variety that is currently grown in Festina, Iowa. The plants produce large 1-2 pound meaty fruits with few seeds. The German Pink tomato has a full sweet flavor, even floral, and it is tender skinned. The tomato is an extremely versatile fruit, as it is excellent for canning and freezing but also slicing and juicing.

Green Zebra was developed in 1985 by tomato breeder Tom Wagner. The 2-inch round fruit ripens to a yellow-gold with dark-green zebra-like stripes. The flesh is lime-emerald in color that has an invigorating lemon-lime flavor. A great green tomato for brightening up salads and other tomato dishes.

Mr. Stripey produces fruits with yellow skin dappled with orange streaks, and marvelously sweet, golden-yellow flesh flecked with pinkish streaks. They make a stunning display in salads.

Mortgage Lifter is a classic old-time, heirloom tomato. A red strain of the Radiator Charlie's Mortgage Lifter that has almost become one of America's favorites. These plants produce large, regular-leaf, tomatoes averaging 1-2 pounds. They are a slightly ribbed, meaty, red, beefsteak tomato with the perfectly rich, sweet, bold, old-fashioned tomato flavors. An ideal sandwich tomato.

Old German is a Mennonite family heirloom from the Shenandoah Valley of Virginia. Big regular leaf plant yields 1-2 lb. beautiful fruits. Fruit color is yellow with red mottling and striping on the outside and throughout the flesh. Best color of several strains of this heirloom. Not a heavy producer, but fruit harvested is deliciously sweet and very decorative.

The Orange Oxheart tomato is a family heirloom from the Virginias region of the US. This fruit has a deep orange skin and dense orange flesh. It is heart-shaped and can grow large, often weighing in at one pound or more. The meat of the tomato is dense with a rich aroma. This heirloom tomato has superior flavor and its meatiness makes it excellent for salsas & canning.