All vegetables $5.00 per seedling

Cucumber

SOLD OUT  Marketmore Cucumber (56 days) Marketmore cucumbers are the most widely planted open-pollinated cucumber in North America. 15-20 cm, these long straight cucumbers are great for slicing. A favourite of market gardeners. Multiple disease resistances: Powdery Mildew, Downey Mildew, Scab and Cucumber Mosaic Virus. 

 

Mexican Sour Gerkins (75 days) Also known as  Mouse Melon and Cucamelon.  Small fruit that look like miniature watermelons, and taste a little like cucumbers, but with a sour edge to them the longer they are on the vine.  They have been a staple of Mexican and Central American diets since pre-Columbian times, Mouse melons can be added to stir-fries; they can be pickled just like French gherkins, eaten raw in salads or pickled or fermented like dill pickles. They also can be chopped and added to salsas for extra texture and flavour; or just munched fresh in the garden. Ours never make it inside the house since children love to eat them. The plants are highly prolific and the foliage forms a dense cover.

 

Black Beauty Eggplant (74 Days) An early-maturing northern variety bearing sweet, oblong fruits. Plants set 3-4 fruits each of up to 1 1/2 kilos each. Best picked smaller though, for more production and better taste. Needs full sun. 

   

 

 

*NEW* Binquinho Yellow Hot Pepper. “Little Beak” pepper from Brazil. The small, pointed average 1 ¼” and have a unique, slightly tart flavour with a tiny bit of heat. Generally pickled in vinegar and served with meals, although may be eaten raw or cooked.
 

Habanero Hot Pepper. Super hot! Avg. 2” x 1 ¼” wrinkled fruit ripen from dark green to salmon orange. May be used fresh or dried.

Hungarian Hot Wax (59 days yellow; 85 days red) Early, incredibly productive and medium hot. We use this pepper to add depth and heat to our salsas, and pickle them for hot peppers all year long. Enough heat to add kick to your meals without burning your mouth. Fruits start off pale yellow and ripen to red. Very dependable.

 

Jalapeño (Hot)  (65 days green; 85 days red) A traditional early strain of very hot, blunt 6 x 2 cm (3”x1”) peppers. They can be eaten when dark green or you can wait until they ripen to a deep red.  The flavour will be much hotter at red. A must in salsas and peach salad. 

Jalapeño Raam (Mild Heat) A milder version of the above pepper.

Long Slim Cayenne  (75 Days) This heirloom hot pepper is for those of you that like some heat with a little sweetness. It measures around 30,000 units on the heat scale. Bushy plants reach 60 cm and produce heavy yields of 15cm long, slender peppers that ripen from green to bright red. Dries beautifully for ristras to hang from the rafters. Try grinding the dried fruits for chili flakes or cayenne powder. High in vitamins A and D as well as flavonoids and carotenoids.

*NEW* Matchbox. Hot and fruity at the same time! Compact plants are suitable for field or container growing and are covered in upright, 5 cm long peppers that riper from pale green to bright red. Heavy yields in hot dry weather, cold damp weather, sandy soil or heavy clay. Extremely resilient! A good substitute for Thai Hot.

 

*NEW* Maya (80 days). Super hot, 3" long, dark red, wrinkled lantern haberño. Packed with spicy flavour.

Pepperoncini Greek Pepper (62 days) Also called the Tuscan pepper, the golden Greek pepper and the sweet Italian pepper. A green-golden pepper with a slightly wrinkled shape, often used for pickling. Thin-walled with a sweet, mildly a hot flavour, and the perfect addition to Greek salads. When pickled, this pepper is often found on pizza and in pasta dishes. 

 

California Wonder (76 days) The standard open-pollinated pepper. Medium 4” fruits with thick, fleshy walls and mild flavour. Matures green to crimson. 

*NEW* King of the North (57 days green; 68 days red). An early sweet bell pepper that does well in cool climates. The 12-15 cm long and 7-10 cm wide bell peppers mature from green to bright red. The fruit has thick walls and the flesh is sweet and crisp. This variety has been very dependable in our garden for years.

*NEW* Orange Bell (85 days). Super sweet blocky bell pepper with good sized fruit and thick flesh that is very flavourful.

*NEW* Renegade Red (62-75 days). Super early red sweet bell pepper bred and selected copperatively in and for organic growing systems on organic farms across Ontario. A winner in taste tests. The gene pool is diverse and occasionally and tasty early yellow pepper will appear.

*NEW* Sweet Paprika (72 days). 5" long pepper for dried sweet paprika. Has a thin wall and small seed cavity.  Make your own fresh paprika for salsas and cooking!

SOLD OUT Sweet Salsa (72 days) Sweet, flavourful cone-shaped pepper. Also known as Spanish cherry and lipstick pepper. Produces 3” x 2” fruits with thick walls. Matures from green to bright red. Very sweet flavour when mature red. Great for salads, grilling, salsa and pickling.

*NEW* Tumaticot (75 days green; 90 days red). Slightly flattened small round fruits with delicious thick walls and thin skins. Red when ripe but the green fruits are delicious, too. Perfect shape and size for stuffing. Originating from Carmagnola, Italy, the city of the Italian pepper. Rare. Listed on Slow Food's Ark of Taste.

SOLD OUT Yellow Bell Sweet Pepper. Extremely thick-fleshed with excellent sweet flavour and heavy yields. Almost entirely four-lobed fruited.
 

*NEW* Tequila Sunrise.  (75 days) Sturdy plants with 5-6" bright orange, carrot shaped, crisp sweet peppers. Just the right size for container plantings. Excellent for snacks or salads.

SOLD OUT Black Beauty Zucchini (50 days) Semi-upright, glossy black-green fruits, 15-20cm (6-8") long x 5cm (2")in diameter, very tender firm creamy-white flesh, fine flavour, very early and productive, dark-green when small, almost black at maturity, excellent for freezing. Introduced in 1957.

 SOLD OUT Golden Zucchini (54 days) Slender fruit is bright golden-yellow and gorgeous in the garden. They are as delicious as they are attractive; large bush plants.

 

Canada Crookneck Squash (110 days)  Our favourite squash. A precursor of the butternut. The bottle-shaped fruit reaches 2-4 lbs, having a curved neck and fine-grained, incredibly sweet flesh. An excellent keeper; we ate our last one the first week of April this year. Resistant to pests and diseases;. Old New England variety, that reportedly originated among the Iroquois Indians. Introduced 1834 by Boston seedsman Charles H. Hovey. This ancestor of today’s butternut was described in detail in Fearing Burr’s book of 1865. Formerly quite common, it has become very difficult to find.

 

 

Tomatillo Verde (70 days) Round green fruits in a papery husk, that make a great fresh green salsa. Try sautéing or fresh in salads for their tangy taste. Harvest when the paper husk turns brown and opens. Full Sun. 

 

SOLD OUT Aunt Molly’s Ground Cherry (70 days) Native of eastern and central North America.  Can be used for preserves, pies, over ice cream, or in fresh fruit salads. We make a ground cherry “jam” that tastes wonderful on cheese. The ½-¾" fruits are encased in a papery husk that turns brown when the fruits ripen. The flavour is quite sweet and children love to find the husks and unwrap them for the sweet fruit.  Productive plants have a sprawling habit and will often self-seed in your garden. Space transplants about 60 cm (2’) apart as plants have a wide spread. They do not need support but look graceful in the garden.  Full sun.

Eggplant

Hot Peppers

Zucchini (Summer Squash)

Sweet Peppers

Winter Squash

Tomatillo and Ground Cherry