HERE ARE THE EDIBLE PLANTS THAT WE WILL BE GROWING AND SELLING THIS SEASON. WE CANT GUARANTEE THAT WE WILL HAVE EVERYTHING ALL THE TIME, BUT WE WILL BE DOING OR BEST TO HAVE AN AWESOME SELECTION. SINGLE 4″ POTS ARE $3.00 AND 6-PACKS ARE $4.00
ARTICHOKES
GREEN GLOBE. A perennial plant with flower spikes that will grow up to 4 1/2 feet tall. Plant into a moist, rich soil, with plenty of compost. If planted in the fall or winter, these plants will yield 3-5 harvestable buds the following spring. Allow several feet of garden space per plant. This is a favorite of gophers, we advise cages.
VIOLETTO di ROMAGNA– These vigorous plants can grow to be 5’ tall. They will grow round to oblong shaped chokes that vary in color from medium green with hints of purple to mostly purple with splotches of green. The chokes are uneven in size and shape and have thick leaves and large hearts. Plant these perennials in a safe place and they will come back year after year. Mulch.
BUSH BEANS
BLUE LAKE BUSH 55 days. A vigorous, productive, bush bean that grows almost 2 feet tall and yields tender, sweet 6” long string-less beans in straight pods. You can lengthen the harvest period of your beans by harvesting fresh beans from your plants every 4 to 7 days.
HARICOT VERT 51-61 days. Sturdy, upright bush bean plants bear dark-green, straight 7-8” string-less pods that have an excellent flavor. This is a high-quality, filet bean that is favored by specialty market growers and by home gardeners alike. Place plants 6-10” apart, in a full sun location and water deeply once a week.
ROYALTY PURPLE POD 50-60 days. These are short, purple bushes, with purple flowers and short runners, that produce bright purple, string-less, slightly curved, 5” pods. The beans are very tender and become green when cooked. Plant in the full sun and feed with compost and our landscape mix.
POLE BEANS
EMERITE 60 days. These are extra-long French “haricot verts” with a sweet, nutty taste and crisp texture. For a sustained harvest, pick fresh beans every 2-3 days when they are still pencil thin. Lightly steam or sauté freshly picked beans and toss in a light vingrette. Yum
FRENCH CLIMBING 65-75 days. These plants will climb up to 5 feet tall when given enough support. White flowers proceed 6-7” long, slightly flat, string-less beans that have a buttery taste and texture, when steamed. A good producer of delicious tasting beans that are tasty raw.
FRENCH GOLD FILET 60 days. Thin yellow 7” long pods form in clusters on vines that can grow to be 6’ tall. Pick these succulent, and sweet beans every 2-3 days to ensure a robust harvest. Best eaten when freshly picked. Lightly steam and toss in an herb butter.
KENTUCKY WONDER 58-64 days. Vines can grow up to 5-7 feet tall and prolifically produce clusters of 7-10 inch long, stringless pods. This heirloom bean was first introduced in 1864 and is known for its distinct flavor. Pick early, and pick often, this will lead to a higher yield of tender, young beans.
CELERY
TALL UTAH Celery is a slow growing, cool weather crop. Though it can be difficult to grow, garden celery is far superior to store-bought. Celery is a heavy feeder and will benefit from a thick layer of mulch and moist conditions.
CHARD
BRIGHT LIGHTS The stems of this chard come in a rainbow of colors- white, orange, pink, yellow, and red. The plants grow up to 2 feet tall and have dark green leaves. Plant 12 inches apart in a deep, rich, moist soil. Needs full sun when grown in the fall and winter.
BROADSTEM GREEN This 24” tall plant has large green leaves with broad white stems. A strong grower that can be planted year-round. Makes an excellent steamed green, or can be eaten raw in salads.
RED RHUBARB A highly ornamental plant with tender, sweet, rhubarb-like red stalks and dark green crumpled leaves. Plant 8-12 inches apart in a deep, rich, moist soil. Needs full sun when grown in the winter.
CUCUMBERS
JAPANESE CLIMBING 58-65 days. This climbing variety bears tender, crisp, and slightly tart 9” long cucumbers that are excellent for slicing or pickling. Strong, grasping tendrils make this variety ideal for growing on a trellis or fence, but can be grown on the ground too.
LEMON 58-70 days. This is a highly productive cucumber that ripens into a light-yellow fruit that can be up to 3.5” around. They have a faint lemon flavor that makes them a favorite in salads or for making into pickles. Easy to grow, have low water needs and are resistant to rust. Kids luv’em.
NATIONAL PICKLING 52 days. High yielding, early fruiting on vigorous, medium sized vines. Plants are vigorous and produce over a long season. Dark-green fruits can be picked small at 2-3” long for gherkins or larger at 5-6” for full sized pickles. Developed by the National Pickle Packers Ass.
PERSIAN 50-60 days. A prolific producer of 5-7”, non-bitter, green fruits that have a smooth, thin skin. Vines can grow to 6 feet in lenght, and if given a trellis, this cucumber will climb. Can be eaten fresh in the garden or pickled and saved for later. If planting in a row, allow 12” between plants.
STRAIGHT 8 52-75 days. An AAS winner from 1935. Smooth, cylindrical, deep-green fruits that are up to 8” long and have blunted ends. A typical market cucumber. A vigorous grower that will produce abundantly, as long as you continue to harvest.
SUYO LONG 60-70 days. This cucumber comes to us from northern China. The fruit are dark-green, and have ribs and spines that run their length. Can grow up to 18’ long and would like to be staked up. The flesh is almost seedless, non-bitter, crisp and tender. These are great eaten just by themselves.
EGGPLANTS
BLACK BEAUTY 72-85 days. These are spreading, bushy, 24-30” tall plants that will produce 4 to 6 purplish-black fruits each. The smooth oval fruits are 6 1/2” long, have a fine flavor and are blunt and broad at the blossom end. Eggplants are heat lovers and will take as much sun as you can give them. When watering, do it deeply.
LONG PURPLE 70-78 DAYS. A Japanese variety that produces masses of mild flavored, narrow, dark purple fruits. The attractive fruits and flowers make a nice addition to the vegetable garden. Use like regular eggplant for grilling or stuffing.
ROSA BIANCA 75-90 DAYS. An Italian heirloom variety. These are really beautiful, lavender and white fruits, that can grow to be 4-6” in diameter. Meaty and mild flavored, with no bitterness. A favorite of gourmets and backyard gardeners.
KALE
BLUE CURLED This is an extremely hardy variety of kale, whose flavor is actually sweetened by frost. Plant kale in a rich, moist soil in a full sun location. A weekly picking of the larger, outer leaves will give you a bountiful harvest that will continue for months.
LACINATO Also known as Dinosaur Kale, Black Kale or cavolo nero, this variety is prized by chefs and kale snobs from Tuscany to Tucson. Highly nutritious and quite attractive as an ornamental in the garden, a must for kale enthusiasts. Space 6-10 inches apart.
MARS LANDING 50 days. Tender, bronzy purple/ maroon leaves with light green undersides and scalloped edges. A tender, mild and tasty variety that holds well in the garden without getting stringy or tough. Excellent eaten fresh in salads, steamed and added to soups.
RED RUSSIAN This variety is known as the sweetest and most tender of all the kales. With red-veins, wavy margins and foliage that resembles oak leaves this kale makes this an attractive addition to your garden. Plant in rich, moist soil with 6-10 inch spacing, give full sun in the winter.
SIBERIAN Not a true kale, instead this is in the canola family. Hardy, fast growing, with huge, blue-green feather-shaped, slightly curled leaves that form non-heading, 12-16” tall spreading plants. (Hey guys, this is a real popular one with the ladies;)
VATES BLUE- An interesting addition to any garden. Densly curled leaves seem to spill out from the top of the plant creating a fluffy mound. Highly nutritious and very easy to grow. Use the leaves in soups, salads or stews.
WHITE RUSSIAN- One of the most flavorful kales that we grow. Sweet and tender, especially when grown as a baby leaf. The leaves are deeply lobed and fringed, with a delicate white stem. Plants grow up to 18” tall and can be spaced 12’ apart.
LEEKS
AMERICAN FLAG 120-155 days. Leeks like to be planted into a fertile soil, and watered regularly. When the plants are 10” tall, side dress them with a fully composted manure. They are shallow rooted, so keep them well weeded to prevent competition. Leeks have a delightful mild-onion flavor that makes the perfect seasoning for soups and stews. Space plants 4-6” apart.
LETTUCE
GOLETA VALLEY SWEET MIX Our very own blend of seven different organic lettuces. Includes a red and green romaine, a red and green oakleaf, a bi-colored leaf, a red leaf and a green butterhead. Plant lettuces in a sunny location when growing in the fall and winter, and give partial shade in the warmer summer months to avoid bitter, bolting heads.
PIQUANT GREENS MIX Our very own proprietary blend of five spicy salad greens for those of us who enjoy the zesty side of dining. Contains, Arugula, Tres Fines Endive, Tatsoi, Red Giant Mustard and Green Mizuna Mustard.
MESCLUN MIX A unique blend of spicy and sweet lettuces. Includes arugula, red giant mustard, mizuna mustard, curly cress, a red and green romaine, a red and green oakleaf, a bi-colored leaf, a red leaf and a green butterhead. Plant in full sun and keep evenly moist during the cooler months, plant in a shady location in the summertime.
MELONS
AMBROSIA 80-100 days. These are nice melons. Their succulent orange flesh is about the sweetest and juiciest that I have ever had the pleasure of tasting. This is a good melon for here in Goleta. Plant in a warm sunny spot and water deeply. A must for anyone who is passionate about melons.
CASABA 85-95 days. A full-sized casaba that ripens a month earlier than others. The oval fruits have a smooth, golden yellow skin with deep creases and sweet, juicy, greenish-white flesh. Short vines offer impressive yields.
CHARENTAIS 80-90 days. This is a true cantaloupe that is legendary in Provence, France for its superb, gourmet flavor. Dense, aromatic flesh is extremely sweet and was rated the most flavorful by several melon experts. Vine grows 3-5’ and produces 2 pound melons.
EEL RIVER MUSKMELON 90-100 days. This unique melon comes from Humboldt County where it has been refined and improved since being brought back from Japan following WWII. This melon has sweet, smooth orange flesh with a distinctive, creamy peach flavor.. The skin is gold with dark-green highlights and full netting when ripe.
HALE’S BEST JUMBO MUSKMELON 68-90 days. A great tasting melon with aromatic, sweet, firm, salmon-colored flesh, and a yellow-green rind with a course net and light rib. A heavy producer of 4-5 pound fruits, this plant is drought and mildew resistant.
ONIONS
AILSA CRAIG 110-140 Days. Sweet Spanish type. Huge straw-yellow globe, some over 2 pounds, table quality, firm sweet mild flesh, long keeper. Grow in a rich soil that is covered with a mulch.
CABERNET 105 days. This is a medium-sized, red storage onion. The 3-4” bulbs grow quickly and can be stored for 4-6 months. Onions do well in a prepared garden bed that is both rich in organic matter and drains well. Side-dress with manure 4-5 weeks after planting.
CIPPOLINI 110-120 days. This is an Italian heirloom variety that grows to be a squashed, button shaped onion that is 11/2-2” in diameter and 3/4” tall. The outer skin is a reddish yellow color and the flesh is firm and sweet. These are great on the grill in kabobs, eaten fresh in salads, as well as when pickled.
EARLY TEXAS GRANO Vidalia type, 168-179 days. Large globe top, straw colored skin, thin scales, white flesh and sweet flavor. Limited keeper, perfect for our fall and winter season.
EVERGREEN BUNCHING These are non-bulbing, green scallion onions that grow 4-9 inches tall, and have slender silvery shanks. Separate the individual onion from their packs and plant them into a fertile moist soil one inch apart.
GABRIELLA 100 days. Large, uniform bulbs with a globe shape and light brown skin. Mild, sometimes faintly sweet tasting flesh. Ideal for southern gardeners in short-day growing zones. This is a grano- type onion that does not store well. Best eaten soon after harvesting.
GLADSTONE 110 days. A widely grown white onion that is well-suited to our area. Dark green foliage tops medium to large bulbs that are mildly sweet and have very firm flesh. Moderate storage potential.
RED WETHERSFIELD This onion variety has a large flattened globe, deep purple-red skin , firm pink tinged flesh and a fine strong flavor. Separate the individual onions from their clumps and plant them 6 inches apart. Onions like a nutrient rich, well-drained soil.
PUMPKINS
BIG MAX 110-120 days. A great Halloween pumpkin for carving or decorating. The nearly round, 17-20” diam. fruits average 40 pounds and can reach 100 lbs. Slightly rough, red-orange skin, with bright yellowish-orange flesh. Plant in a richly composted location and water deeply.
GIANT 110 days. For maximum largeness, these pumpkins should be planted by the beginning of July, in a rich fertile patch. Full sun is a must if you are going for the big one. Once a few fruits have set, pick off the smallest and leave one fruit on the vine. Then continually pick off the new flowers before they can set. This will encourage the plant to put all of its energy into one pumpkin, thus making it as big as possible. When you do water, do it deeply.
HOWDEN 110-120 days. A great pumpkin to grow for Halloween Jack-O-Lanterns. Each plant will produce 1 or 2, 18-22 pound pumpkins, on vines that can grow to be 12 feet long. The bright orange fruits have strong handles, thick walls and defined ribs.
JACK O’LANTERN 75-115 days. This variety has smooth medium-orange skin with shallow ribs. Can grow up to 18 lbs. The flesh is medium thick, sweet, and fine grained and cooks up nicely. Plant up to 3 plants in a hill, and let them run wild.
LUMINA 90 days. A ghostly-white pumpkin that is great for painting, carving and eating. Fruits are 8-10” in diameter and weigh 10-12 pounds. The flavor and texture are excellent for baking. Kids will love these pumpkins will seem to eerily glow in crisp autumn nights.
ROUGE VIT D’ETAMPES 95-105 days. Also called the Cinderella pumpkin, this is an antique French heirloom squash. The flat, shiny, red-orange fruits are 7” deep and up to 18” across, and can grow to be 40 pounds. This is the best, or at least the sweetest baked squash that I have ever tasted, makes an excellent pumpkin pie as well.
SMALL SUGAR Also called New England Pie. 90-110 days. Small round pumpkins, flattened at ends 6×7” diam., up to 8 lbs. Thick, sweet yellow-orange, fine grained flesh. Excellent for canning and pies, good keeper.
SPINACH
AMERICA 43-55 days. This is a long-standing Bloomsdale type that grows to 8” and produces thick, deep-green savoyed leaves. The plants are slow growing, slow bolting and heat and drought resistant. With America spinach it is possible to have a year-round harvest if you plant in a location that has mid-day shade during the heat of the summer.
BLOOMSDALE Bloomsdale is an old time favorite in the garden. It is quick to produce bunches of crinkle-leaved rosettes that are packed with vitamins and minerals. Plant 2-4 inches apart and pick the outer leaves as you go to sustain a longer harvest period.
JAPANESE GIANT 35 days. A fast-growing hybrid spinach that produces large, arrowhead shaped leaves that are 3 to 4 times larger that other spinaches. The leaves have an excellent mild and sweet flavor, a rich green color and a succulent crunchy texture. 10” spacing.
SUMMER SQUASH
BABY ROUND ZUCCHINI aka RONDE DE NICE 50 days. A unique, round French summer squash with a delicate sweet flavor. Semi-bush type plants produce many fruits over the course of the season. Begin harvesting when the fruits are the size of baseballs. Great when sliced and grilled.
COCOZELLE ZUCCHINI 50-55 days. This plant produces a 3’ wide bush that will yield 10-12” long fruits that are dark green with light green striping along the ribs. The flesh is greenish-white and very firm with a flavor that is slightly nuttier than regular green zucchini. Like all summer squash, the taste is best when picked young.
GOLDEN BUSH ZUCCHINI 50-55 DAYS. This is a bush that grows to be 3-4’ around and produces abundant brilliant-gold, cylindrical zucchinis. Best eaten when young. Try stir frying with green zucchinis and red bells for a colorful treat.
GREEN ZUCCHINI 50-63 days. These are early and prolific semi-upright, open plants with glossy black-green fruits and firm white flesh. By continuously harvesting squash before they grow to 6” you can ensure an extended harvest for you and your friends.
SUNBURST 55-65 DAYS. Delicious, flying saucer- shaped golden fruits with scalloped edges. Can be stored and eaten like a winter squash when mature. Bush plants produce heavily and remain prolific through the season.
YELLOW CROOKNECK 50-55 DAYS. Heirloom. A favorite for over 150 years, this classic easy-to-grow vined summer squash produces abundant amounts of light yellow, thin skinned, white fleshed fruits that are delectable steamed with a little onion and salt and pepper.
WINTER SQUASH
ACORN 85-95 DAYS These high-yielding vines produce dark green, deeply ribbed fruits that turn orange when they are stored. Moderately sweet, dry, fine flavored squash. Average squash is 3-4 pounds.
BURGESS BUTTERCUP 95 days. Flattened, dark-green fruits with golden orange, stringless flesh and sweet, rich flavor. Can produce up to 10 fruits per plant, with vines growing out to 15’ long. Fruits weigh 3-5 pounds. A classic New England favorite!
BUTTERNUT 105 DAYS. Packed with tasty orange flesh with a unique sweet flavor. Harvest when shells are thumbnail hard, cut from vine leaving a 1” handle, cure outside for 7-10 days. A healthy plant should produce 4-5 fruits per plant.
KABOCHA 80 days. A Japanese heirloom winter squash. Kabocha has a hard green skin with occasional white stripes and spots on fruit that resemble the shape of a small pumpkin, typically 2-3 pounds each. The bright orange flesh is rich in beta carotene and iron, has a sweet flavor and its texture and flavor are a combination of pumpkin and sweet potato.
RED KURI 95 days. A 3-5 pound, brightly colored, red-orange squash that grows into a teardrop shape. The dry, sweet nutty-flavored flesh is great steamed, baked, in soups and in pies.
SPAGHETTI 90 days. Also called golden string melon, when baked, boiled or steamed, the flesh falls away from the shell in spaghetti like strands and retains a tender, al dente texture. Fruits weigh 3-5 pounds and grow on 8’ vines. A classic pasta alternative.
WATERMELONS
CRIMSON SWEET 85-100 DAYS. An All-American Selection winner in 1964, this classic has juicy red flesh with high sugar content, few seeds, crisp texture and rich flavor. Full-sized fruits of up to 20 lbs grow on 8-10’ vines.
MOON AND STARS 95-100 days. A recently re-discovered heirloom melon weighing 6-15 pounds, with very sweet, red flesh. Fruit and leaves are dark green with yellow splashes, ranging from tiny stars to large moons.
MOUNTAIN SWEET YELLOW 95-100 days. Large, 20-35 p ound, oblong melons with a dark green rind that is highlighted with lighter green stripes. Inside the flesh is yellow and firm with a deliciously sweet flavor.
SUGAR BABY 80 days. This is a small, icebox ready watermelon that grows 7-10” in diameter and weighs in at 8-10 pounds. The flesh is red, sweet and juicy and has few seeds. Plant when the soil is warm and allow ample room for the 7’ vines to spread out.