Pineapple Sage Salvia elegans

As the common name suggests, pineapple sage is noted for the pineapple scent and flavor of its foliage. This is a shrubby perennial blooms with 1” long bright scarlet red flowers from late summer into fall. Flowers are attractive to hummingbirds and butterflies. Pineapple sage will typically grow to 4-5’ tall and to 2-3’ wide in one growing season. Pineapple sage is native to Mexico and Guatemala where it is typically found growing in woodland peripheries in the Sierra Madre from 6,000 to 9,000 feet in elevation.

This sage is best grown in soil amended with compost, even moisture, in full sun. Tolerates light shade, poor soils and some drought. Plants will spread by underground runners, but are not invasive.

The leaves and flowers of Pineapple sage make a tasty tea. Flowers may be used as a garnish, or may be added to fruit cocktails or salads. Dried leaves may be added to potpourris.

Cherry Tomato 'Sun Gold'

The most excellent tasting of all cherry tomatoes (in our opinion)! A vigorous variety that produces long clusters of sweet, bright orange cherry tomatoes. These large plants grow to 6-7 feet tall and are vigorous and disease resistant.

Plant in full sun in soil that is amended with compost and an organic fertilizer that is not too high in nitrogen. Support these large plants with tall tomato cages and space plants at least 3 feet apart.

Harvest when fruits are fully colored for the sweetest flavor. They are a treat eaten raw right out of the garden, are also tasty in salads. Sungold cherries make an outrageous bright orange pasta sauce, but don't forget to freeze some for later.

Pumpkin 'Jarrahdale'

Lovely and decorative, its silvery bluish-grey color and drum shape with deep ribbing make it perfect for ornamental autumn displays. Carve it or bake it like any other squash. Its golden to orange colored flesh is nutty, sweet, and stringless. 6 to 12 pound fruits with long storage capability. Comes to us from the town of Jarrahdale in New Zealand. 100 days.

Plant these large vines in full sun, in soil amended with compost and a good vegetable fertilizer. Give them plenty of space, each plant needs about 5-6 feet.

Harvest pumpkins before the first fall frost, and when foliage has begun to dry out. Cut stem with a knife, leaving 3” - 4” of stem on the pumpkin. They are great for making amazing pumpkin and blended pumpkin soup. Treat them as you would any winter squash for cooking.

Kabocha Squash 'Naguri'

Plant produces high yields of 3 lb dark green globe shaped squash with pale green stripes. The orange-yellow flesh has a sweet and nutty flavor. Kabocha squash is an important vegetable in Japan. An excellent storage variety. A winter squash variety also know as Naguri Squash. Disease Resistant. Harvest when skin feels tough and can resist being punctured with a fingernail. 81 days to mature from time of planting.

Plant in full sun in soil that is amended with compost and a good vegetable fertilizer. Use about ½ cup of dry fertilizer per plant thoroughly mixed into the soil at planting time. Plants can be easily trained to climb up a tall trellis or can be let to just ramble along the ground. Plants can grow to more than 6 feet tall.

Hard-skinned squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Other ways to prepare them is to blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Cut in half and fill with cooked rice, quinoa or other grains.

Pumpkin 'Moonshine'

Very cute and uniform, true white pumpkins with smooth skin. They have long, dark green handles and average about 8-12 lb. Perfect for decorating or carving. 3-4 fruits/plant. 95-100 days to mature.

Plant these vines in full sun, in soil amended with compost and a good vegetable fertilizer. Give them plenty of space, each plant needs about 2 feet between them.

Harvest when the skin is tough and they are bright white. They make great decorations and carved jack o'lanterns for Halloween.

Pumpkin 'Knucklehead'

Hefty fruit average 12-16 pounds with a well-proportioned, slightly elongated shape, 12 inches high and 10 inches wide. Superb models for carving. 105 days to mature.

As they develop, their rind blisters up into an almost unbelievable, bumpy, warty terrain. The fruit ripen from forest green to a solid, deep orange. Carve a face and you've got the ultimate, special effects jack-o-lantern!

Plant these moderate sized vines in full sun, in soil amended with compost and a good vegetable fertilizer. Give them plenty of space, each plant needs about 3 feet between them. Each plant will yield about 3 pumpkins each.

Harvest when the skin is tough and they are fully deep orange. They are even great for making amazing pumpkin pie or roast and eat the seeds.

Heirloom Tomato 'Giant Belgium'

Huge, sweet fruits average 1 to 2 lbs. and have weighed in at nearly 5 lbs. Dark pink fruits have smooth blossom ends and a low-acid, mild flavor, so sweet that some growers use them to make wine. Solid meat and size means one slice per sandwich!

Plant in full sun in soil that has been amended with compost and a good organic vegetable fertilizer that is not too high in nitrogen. Support these heavily bearing plants with a tall, sturdy tomato cage. Multiple plants need at least 3 ft. space between them.

Harvest when fruit are a fully colored and slightly soft to the touch. The taste is so fantastic eaten fresh in salads or in slices on a sandwich.

Tomato 'Harzfeuer'

The name means Resin Fire in German; however, this refers to the mountainous and forested region of Harz that divides western Germany from eastern Germany. 'Harzfeuer' is thought to be the heirloom predecessor of a common German hybrid variety thought to be lost for many years.

2-4 oz round, bright red fruits held in clusters with a well-balanced, extremely sweet flavor for fresh eating. Plants grow to 5-6 feet tall. Early to produce in 55 days.

Plant in full sun in soil that has been amended with compost and a good organic fertilizer that is not too high in nitrogen. Support these heavily bearing plants with a sturdy tomato cage.

Harvest when fruit are bright red and slightly soft to the touch. It is excellent eaten fresh in salads or right off the vine. They can also be use to make a great pasta sauce.