Beans—purple/green long, green
Eggplant—white/purple/heirloom italian, white/purple/green japanese, fairy tale baby
Greens—chard, kale, lemon sorrel, arugula
Herbs—mint, garlic chives, sage, oregano, rosemary, italian/purple/lemon/thai/tulsi basil, parsley
Lettuce—red/green butterhead, romaine
Melons—cantaloupe, watermelon, crenshaw, sun jewel, sugar cube
Peas—pink/black eye, white acre, zipper, creamer
Peppers—red/green/yellow/orange/mini sweet bell, poblano, cayenne, chile, banana, jalepeno, variety hot
Potatoes—white, red new, fingerling, purple, sweet
Shoots, Sprouts and Microgreens
Squash—pattypan, acorn, butternut, kabocha, buttercup, pumpkin, seminole pumpkin
Tomatoes—grape, beefsteak, heirloom, cherry, large/small plum, green
Local and Fresh—
A relative of oregano, thyme may be
used fresh or dried—a teaspoon of dried equals three teaspoons of fresh.
Fresh thyme stems may be added to
soups and stews and removed before serving. Leaves may be stripped from stems easily by
running fingers from bottom to top of stem. Chopped leaves release more oils and increase a
dish’s flavor, but leaves may be used whole for more subtlety.
Wrap fresh thyme in a paper towel and store refrigerated in a plastic bag.