Friday, May 25, 2012

in the ground so far:

radish:
Watermelon radish - Chinese origin, ball shaped, red flesh / white skin, Crispy, mild, sweet. Grows best under cooler temperatures. Can be eaten raw or cooked.

Cherry Ball radish: Quick growing, small, round, bright red fruit. Crisp white flesh. Mild flavour.

carrots:
Purple Dragon (heirloom) - Deep purple/red skin with orange-yellow flesh. Sweet, spicy flavour. Medium length, tapered.

Scarlet Nante - Dependable, sweet, and crisp. Bright orange. One of the most popular, easy to grow varieties. Stubbies.

Creme de Lite F1 - Creamy skinned, tapered, juicy sweet flesh. No need to peel, best raw but tasty cooked.

beans:
Velour Dwarf French - Long, purple pods. Stringless, great texture. Compact bush habit; long bearing, disease resistant.

Blue Lake Pole Bean: Smooth, stringless, and strong flavour, meaty texture. Long bearing, dark green pods.

spinach:
Long Standing Bloomsdale - Dark green, thick textured, long bearing. Crinkled leaves, rich in iron. Prefers cool temperatures of spring and fall, easy to grow, likes to be moist.

beets:
Cynindra Formanova - Long, carrot-like dark red roots, tops are excellent greens. Slow to start, great producers. Keep moist.

Barbabietola da Orto / Dolce de Chioggia - Italian heirloom named for a fishing town near Venice. Alternating red and white rings, excellent for greens fresh eating, & pickling.

also:
Peas, lettuce, mesclun, leeks, Brussels Sprouts, kale, Swiss Chard, 'Sweet 100' cherry tomato, 'Yellow Boy' tomato x 2, 'Roma' tomato x 2, Jalapeno Pepper, Asparagus, garlic.

Herbs: Thyme, Lemon Thyme, Rosemary, Sage, Italian Large Leaf Basil, Purple Leaf Basil, Lemon Verbena, garlic chives, onion chives.

radishes
25 May 2012

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