Basil
Beans
Corn
Cucumbers
Culinary Herbs

Peppers
Pumpkins
Summer  Squash

 Squash
Sweet Peppers

Tomatoes - Cherry

Tomatoes - Heirloom

Tomatoes - Hybrid
Tomatoes - Sauce
Watermelons

ANAHEIM

Large red pepper. Ripens from green to red, with a mild heat.

DIABLO

Small red pepper. Skinny fruit, very hot.

ESPELETTE

Medium-sized red pepper from Spain. Medium heat, slightly smoky, traditionally used for drying , but also tasty fresh.

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GUAJILLO

Medium-sized red pepper. Slightly sweet, medium heat, great for making sauces.

Larger varietal. Medium heat.

PADRON

Small green pepper from Spain. Usually picked when green and used for frying. Red fruits have higher heat.

POBLANO

Medium-to-large green pepper. Mild heat. Harvest when green to use for chiles   rellenos, or when dark red to dry and grind into chili powder.

SERRANO

Medium-sized hot pepper. Milder when picked green, very hot when matured to red.

SHISHITO

Small green pepper from Japan. Usually picked when green and used for frying. Red fruits have higher heat.

ARUBA

Large elongated sweet pepper. Turns from green to orange to red and can be picked at any stage. Excellent fresh or cooked.

CORNO DI TORO ESCAMILLO

Large golden sweet pepper. Horn shaped fruit. Traditionally used for frying but delicious raw as well.

Large yellow bell pepper. Fruits early, high yields, disease resistant.

JUPITER

Large red bell pepper. Great for stuffing.

Small multi-colored bell peppers. Perfect for snacking or pickling.

Small red sweet pepper. Heart shaped, great for slicing.

BLACK BEAUTY

Large dark purple eggplant. Standard varietal, ripens early.

LILAC BRIDE

Medium-sized lilac and white eggplant. Long slender fruits with delicate taste and creamy texture.

LISTADA

Medium purple and white striped eggplant. Round, thin skin, great flavor.

MILLIONAIRE

Medium-sized dark purple eggplant. Long slender fruits are great for stir-fry dishes.

ROSA BIANCA

Medium to large purple and white eggplant. Round fruits, with a firmness ideal for slicing, roasting, and baking.

DARK OPAL

Dark purple and red leaves, intense flavor is perfect for eating fresh.

GENOVESE

Green Italian varietal used for making pesto.

Green Italian varietal used for making pesto.

GLOBE

Similar to greek mini, small leaves on globe shaped plant. Strong flavor, also used ornamentally.

LETTUCE LEAF

Very large leaves with great flavor. Used for pesto or as a 'wrap'.

THAI SWEET

Small green leaves with purple flowers. Strong flavor and texture, used for cooking and eaten fresh.