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Vegetables

Very fast-growing, nutritious, leafy greens for cool-season growing. Always taste sweeter when nipped by frost. Can cook Southern style or even cut up raw for a nippy, peppery taste in salads. A whole leaf will add spark to a sandwich. Grows best in full sun, but will tolerate partial shade …

Called “Bright Lights,” this variety of Swiss chard is as pretty as it is tasty. Large leaves with a prominent, flat wide mid-rib grow in an upright rosette that is beautiful in a bed or container. Grows best in full sun, but will tolerate partial shade and even appreciates it …

This pretty blue-green hybrid kale is easy to grow and will keep you supplied for months. Vigorous producer, with leaves growing lushly on compact plants. Cut outer leaves so that center can continue growing. Light frost makes the leaves taste sweeter. Light Full sun to part shade Leaf size 12 …

This variety of dark green spinach has been a standout in many regions, including the North. It is slow to bolt and suitable for spring, summer, and fall planting. The full, upright plants produce high yields of large, triangular leaves that are rich in the phytonutrient lutein. Both frost and …

Sugar snap-style green peas are bred so that you can shell them like English peas, pick while young and flat to eat like small snow peas, or let them fill out to eat the pods with peas inside like a snap pea. This delicious Sugar Ann variety won the All-America …

Long popular in France and Italy, 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 a dandelion, but more open. Leaves grow best in …

Heirloom. Best known as an ingredient in pies and tarts, rhubarb is a perennial with edible celery-like stalks. The leaves contain high concentrations of oxalic acid and should not be eaten. While rhubarb is sometimes eaten raw with sugar sprinkled on it, most uses for this plant are in recipes …

Heirloom. In German, kohlrabi is a “cabbage turnip,” referring to the fact that it is in the cabbage family but forms an edible turnip-like bulb just above the soil line. Not truly a bulb, it is an expanded stem. The unusual purple bulbs have a mild turnip-like flavour and may …

Heirloom. The pride of Washington state, this globe-shaped onion is exceptionally mild and makes jumbo- to colossal-sized bulbs with light brown skin and pretty white flesh. Sweetest of all the long-day varieties, it is the only long-day that comes close to matching the sweetness of Georgia Sweet. Exceptionally mild flavour. …

You’ll be growing a nutritional powerhouse when you plant edamame in your garden. This soybean is a low-fat, high-protein, high-fiber food packed with folate, phosphorus, magnesium, and disease-fighting isoflavones -€” and, like all plants sold by Bonnie, is non-GMO. Harvest when pods are young and contain at least two beans …