Veggies List of 2010

Fruit

Strawberries

Noreaster

Herbs

Parsley

Italian Flat Leaf Parsley

This herb enhance practically all European and Middle Eastern foods. Parsley leaves are the basis of green sauces from Italy and France to Germany and Argentina. Flat-leaf parsley has large, sturdy, serrated leaves with a pronounced flavor. It goes well with chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, and many other foods. The leaves are most commonly used, however, the stalks are good for adding flavor to stocks.

Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.

Curled Parsley

Curled Parsley is a tasty, breath purifying, nutritious garnish rich in vitamins and minerals. You can cook with it, use it fresh in salads and juice it. It can be used fresh, dried, or frozen.

Chives

Basil

Basil, Genovese

This classic Italian basil is most often used for making pesto. It has a sweet fragrance and large leaves. Basil is rich in vitamin K and beta-carotene, natural anti-inflammatory ingredients.

Genovese

Classic Italian basil.

Vegetables

Tomato, Cherry

Gold Nugget

This cherry's fruit is sweet and flavorful It's a colorful addition to salads and relish trays. 1" diameter

Onion, Yellow

Cippolini

Collard Greens

Champion

These delicious greens are high in iron and Vitamins A and C. Their sweet flavor is heightened by fall frost.

Winter Squash: Delicata

Mesclun Mix

Chard

Bright Lights

Green Beans

Strike

Provider

An exceptionally productive, early, 5-8 in., round snap bean.

Provider

Snap bean

Summer Squash

Black Beauty Zucchini

The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.

Winter Squash

Acorn Squash

Acorn squash is a dark-green, deeply ribbed fruits that turn orange when stored. Moderately sweet, dry, fine-flavored squash.

Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

Sweet Dumpling Squash

Maybe the sweetest squash ever, fruits are teacup-shaped, ivory colored with green stripes. Store for 3-4 months so buy extras to eat this winter.

Spaghetti Squash

Introduced in 1934. Spaghetti-like strands of flesh are delicious in many dishes. Check out the recipes section for a way to use spaghetti squash as an alternative to a pasta salad.

Spaghetti

Red Kuri

It has a wonderfully smooth, creamy, dry texture. It makes great pies. It has a pretty teardrop-shaped. It is originally from Japan. Bright reddish-orange skin has splashes of green on some. It stores well for months. Also known as "Baby Red Hubbard."

Kabocha Orange

This bright orange winter squash is very similar to Buttercup in shape and size, yet the inner flesh is a deeper orange. Flavor is a little more sweet

Delicata

Introduced in 1894, this is a delicious squash that kids like. The flesh is incredibly sweet and orangish yellow. Oblong (9 inch long) fruits have a cream-colored skin with green stripes and splashes of orange.

Butternut

Bell-shaped fruits with thick necks have smooth, tan outer skin and dark orange medium-dry, sweet flesh. Delicious in soups, baked or steamed.

Kabocha

Potato

Yukon Gold

Yukon Gold has yellow-buff skin and yellow flesh. Yes, you can get these in the grocery stores and I would not have bothered to grow them again this year except that I discovered that they make the very best home made potato chip. Serve with Cranberry Red potato chips for a treat your family and friends will never stop talking about.

Reddale

Reddale has red skin and white flesh. Tasty any way you cook them – and they make great “new” potatoes.

All Blue

All Blue has dark purple skin and purple flesh. Once a novelty, now a sought-after specialty potato. Brilliant purple-fleshed spuds with steamed carrot discs tossed with a garlic vinaigrette make a luscious and colorful salad. Kids love these and so do adults – and the dark blue color means these potatoes have high levels of anti-oxidants!

All Blue

Turnip

Purple Top

Introduced before 1890. The smooth, round root is bright purple above ground and white below. Extremely tender when young. Tops are great steamed or in salads. Stores well.

Beet

Chioggia

Red Ace

Chioggia Beet

An Italian favorite also known as the Bull's Eye Beet, Chioggia is sweet when cooked. Its rosy-pink skin hides white flesh with bright pink rings.

Leek

King Richard

Pea

Sugarsnap

The children descend upon them as if they were a bag of chocolate,” reports Ann Elder of Community Farm of Ann Arbor, MI, CSA. “Truly like candy—but far better,” she concludes. Awarded the coveted AAS Gold Medal in 1979 and later voted the #1 all-time AAS. One of the very best raw treats in the garden. Pods reach superb sweetness only when completely filled. Then they are incomparable. Bred by Calvin Lamborn of Gallatin Valley.

Sugar Snap Peas

Zucchini

Raven

New to Reverence this year and Shawn's all time favorite zucchini, Raven sets the standard for dark zucchini. Its smooth-skinned glossy shapely greeny-black fruits make it the likely winner in the zucchini beauty contest, but its merits go more than skin deep. Research by Dr. John Navazio showed that Raven’s dark pigmentation contains more of the antioxidant lutein, which helps preserve eyesight, than lighter-skinned varieties.

Goldy

Corn

Luther Hill

Developed by Luther Hill of Andover Township, NJ, in 1902, and one of the parents of the venerable Silver Queen. The most popular sweet corn in parts of New Jersey for over 50 years. Some say it’s the sweetest open-pollinated corn they’ve ever tasted. A great way to introduce yourself to sweet corn the way it was before the hybrids took over. This is an especially good variety for freezing.

Cucumber

Marketmore 76

Pepper: Bell or Sweet

Purple Beauty

Purple fruits taste like other crisp green bells and turn green when cooked.

Pepper: Hot

Cayenne

The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.

Jalapeño

This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.

Habanero

Native to Central America's tropical lowlands, this world-famous, scalding hot peppers thrives where summers are long, hot, and humid. Lantern-shaped fruits ripen to a lovely golden orange. Reported to be 1,000 times hotter than Jalepeno!

Habanero

Eggplant

Snowy White

This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.

Imperial Black Beauty

This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.

Swiss Chard

Red Swiss Chard

Swiss chard is truly exceptional with an impressive list of health promoting nutrients. This chard has bright red stalks and dark green leaves. Both the leaves and stalk of chard are edible.

Ruby Red

Silverado

Golden

Spinach

Giant Winter

Tyee Savoy

Bloomsdale Semi-Savoy

Greens: Mustard

Purple Mustard

A colorful addition to salads when young, mustard greens make a savory addition to sir-fries and soups when more mature. They are a good source of protein, thiamine, riboflavin, magnesium, phosphorus and copper, and an extremely rich source of dietary fiber, vitamin A, vitamin C, vitamin B6, folate, calcium, iron, and potassium.

Greens: Arugula

Arugula's leaves taste peppery. They may be oak-leaf shaped or straight. The edible white flowers make an attractive garnish and also add flavor.

Arugula's oakleaf-shaped leaves grow in a loose bunch and taste peppery. The edible white flowers make an attractive garnish and also add flavor.

Kale

Red Russian

Lacinato "Dinosaur"

Red Russian

A favorite because of its excellent flavor and attractive green-red frilly leaves. Tender, sweet leaves are highly nutritious. Tasty steamed, stir-fried or in salads.

Cauliflower

Veronica Romanesco

Snowball Y

Cabbage

Red Express

A crunchy and satisfying red cabbage. Adds great color to salads and slaws, also good braised.

Broccoli

De Cicco

Lettuce

Rouge D'Hiver Romaine

An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!

Butterhead; Sylvesta

Paradise Mix

This one-of-a-kind organic lettuce mix has tons of textures, flavors, and colors.

Tomato

Yellow Roma Tomato

This great looking, great tasting yellow tomato variety adds special color to any tomato dish. Grown in our hydroponic greenhouse they taste great year round.

Pruden's Purple

A silken texture and rich tomato taste, nicely tart with a balanced undertone of sweetness that is neither insipid nor cloying. I much prefer this to Brandywine.

Green Zebra

This was my introduction to the wonderful world of heirloom tomatoes. A lively citrusy zing characterizes this jewel colored beauty. (When the kids were younger I would make a "stop light" tomato salad, arranging red, orange, and green tomato slices to look like a stop light!)

Green Zebra

Mortgage Lifter

A large heirloom tomato, very meaty, great for sauces and excellent flavor. Dark Pink when ripe and a prolific producer.

Brandywine

10-16 oz. Fruits. This oversized beauty is considered by many to be the finest of all tomatoes. William Woys Weaver has documented its introduction in January 1889 by Johnson & Stokes of Philadelphia. Thin-skinned variety produces better in cooler weather.

Onion

Walla Walla

The onion everyone wants! This open pollinated yellow onion is the pride of the Northwest and the sweetest of all the long-day varieties. A retired French soldier introduced the seed to Washington State in the late 1800s from Corsica. A very sweet onion, this does not store well and always sells out fast – so get them early in the season and enjoy them while they last. While wonderful roasted, this is not otherwise a good cooking onion, as the sweet flavor all but disappears.

Ailsa Craig

Brought to the U.S. from the British Isles, this heirloom onion was a market favorite last year. Folks kept coming back for this delightfully sweet buttery tasting cooking onion.

Walla Walla Sweet

Landisdale Farm

Veggies List of 2010