Renee's Garden

If your family likes really crispy lettuce, new Queen of Crunch is for you! These crunchy, juicy green leaves really shine in mixed and chopped salads, stand up in tacos, add something special to sandwiches, and are perfect wrappers for meat and cheese. Queen of Crunch is a heat tolerant, sturdy lettuce that grows quickly and matures into attractive heavy rosettes that keep well. Pick the whole head, or harvest the outside leaves over a long period. Seed Count: Approx. 835.

START SEEDS OUTDOORS
In cool early spring weather, start seeds in finely worked soil in full sun. Sow 1/4 inch deep and 2 inches apart in rows 6 to 8 inches apart and cover seeds lightly. Tend carefully and keep evenly moist. Gradually thin out extra seedlings, leaving remaining plants standing 12 inches apart so lettuces have room to size up and fully mature into tight, crunchy rosettes. For a constant supply, make several sowings a few weeks apart until summer weather turns hot. Plant again in late summer for fall harvest.

GROWING NOTES
Lettuce thrives in cool conditions with consistent moisture. Weed, water and thin carefully to proper spacing for best quality heavy heads. If birds are attracted to the young seedlings, cover planting beds with floating row covers or netting. Make a shade structure in hotter climates to extend the growing season.

HARVEST AND USE
Savor young thinnings in your first spring salads. Be sure to thin properly and keep evenly moist for sweet tasting leaves. Harvest by cutting mature heads when they are well filled out. Pull and discard or compost over-mature plants if they begin to elongate (“bolt”) in hot weather as leaves turn bitter at this stage.

Strike it rich with these long, handsome, sweet carrots. Our favorite in the Imperator hybrid class, King Midas offers large size and rich, fully developed carrot flavor. The vigorous roots grow steadily into smooth, nearly coreless 8 to 9 inch beauties, slightly tapered with pointed tips. The well-filled carrots have the deep orange flesh that indicates an especially high level of health enhancing beta-carotene. Slice them into abundant crunchy carrot stick snacks or fat carrot “coins” to lightly steam, sauté or stirfry.
Seed Count: Approx. 500

START SEEDS OUTDOORS
In spring once danger of hard frost is past, sow seeds in full sun in finely worked, fertile soil. Sow 1/4 inch deep and 1/2 inch apart in rows 8 inches apart, or broadcast thinly in beds and cover lightly. Keep seed bed evenly moist as carrots can be slow to germinate, emerging over 10 to 21 days. If first sowing comes up unevenly, replant right away as seedlings catch up quickly. Thin young carrots several times so seedlings are 2 to 3 inches apart and have room to size up.

GROWING NOTES
Carrots like well-worked soil and need consistent moisture to grow well. If your soil tends to dry out, cover seedbed with floating row covers to help retain moisture during the germination period. Keep carrots well weeded throughout the growing season. Plant again 3 months before first expected fall frost for a late crop.

HARVEST AND USE
Let carrots size up to at least 6 to 8 inches long before pulling for best sweet flavor. Eat them raw, sliced up as tasty fresh snacks, sautéed, steamed or braised. Set off their flavor with fresh lemon or orange juice and a sprinkling of minced herbs like fresh mint or thyme or glaze with a little honey, ginger or cinnamon. Wonderful in colorful stir-fries all season long.

Great for juicing/smoothies because of its tender texture & mild flavor. This delicious specialty kale comes directly from Portugal where it is a center stage vegetable, beloved for its taste and easy culture. Portuguese kale forms 12 to 18 inch tall heads of paddle-shaped, deep blue-green leaves. This vigorous variety offers long continuous harvests. We find it one of the best tasting, most nutritious greens to grow and enjoy throughout the season. 80 seeds, Non GMO. Harvest in 60 days.

TO START DIRECTLY IN THE GARDEN
As soon as ground can be worked in spring, prepare a well-drained, fertile garden bed in full sun. Sow groups of 2 to 3 seeds, each group 12 to 18 inches apart. Cover 1/4 deep and keep soil evenly moist to ensure good germination. Thin to one seedling per group when several inches tall. Sow again in mid to late summer for another cold-hardy crop.

TO START INDOORS
Sow seeds in a container of seed starting mix 2 inches apart and cover 1/4 inch deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inches tall, then plant outdoors. Space 12 to 18 inches apart.

GROWING NOTES
Kale can be sown in spring as early as the ground can be worked. A second mid to late summer-sown crop will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaves’ color, flavor and sweetness. Mulch to retain moisture in summer and before the ground freezes to protect the roots of fall crops.

HARVEST AND USE
Begin harvesting large individual outer leaves when plants have 6 to 8 big leaves. Enjoy sautéed, stirfried, braised or added to soups and stews. Portuguese kale pairs well with olive oil, garlic and lemon juice (reneesgarden.com/portuguese-kale-soup). Pull and discard once plants begin to bloom as the leaves of flowering stalks get tough and bitter.

This premium blend of vigorous radish seeds is a custom mixture in rainbow shades of cherry-red, white, plum purple and rose pink, all with crunchy mild white flesh and strong growing foliage. Easter Egg II’s crispy round roots are fast, simple and gratifying to grow and a signature crop of early spring. Enjoy their pretty colors and zesty crunch as savory quick snacks, eye-catching appetizers, or as bright garnishes for garden salads.

START SEEDS OUTDOORS
In early spring as soon as ground can be worked, sow radish seeds in well-worked, fertile soil in full sun. Space seeds 1 inch apart in wide rows 6 inches apart. Keep soil evenly moist and well weeded. If first sowing comes up unevenly, replant right away. Sow in late summer for a fall crop.

GROWING NOTES
Sow this quick growing, cool season crop wherever you intend to plant heat lovers later. Radishes thrive and have crisp flesh and the best mild flavor given consistent moisture. Sow small amounts a week apart to mature before or after summer heat. Thin quick-growing seedlings early to 2 inches apart so roots have room to size up. Protect radishes with floating row covers if marauding birds or flea beetles that chew holes in the leaves are a problem.

HARVEST AND USE
Harvest radishes when roots are the size of large marbles. If weather turns unexpectedly hot, pull, cut off tops, and store in the refrigerator for up to 3 weeks. Radishes will be spicier in hot weather and milder grown in cooler conditions. Combine sliced radishes, scallions and fresh dill or parsley for a great salad. Make delicious open faced sandwiches on whole grain bread spread with sweet butter and topped with sliced radishes.

This early-bearing, bush Roma variety is an old Italian favorite, reselected for great taste and improved yields. The vigorous 2 foot plants bear heavy harvests of flat, wide, 5 inch long green stringless pods with a distinctively rich “beany” flavor. They are scrumptious just steamed with a little butter or use them in your own freshly made minestrone soup, marinated for antipasto or in any green bean recipe. You’ll find their full meaty flavor is special and satisfying.

START SEEDS OUTDOORS
In spring, once weather is warm and settled and night temperatures stay above 55°F (13°C), plant seeds in well-worked, fertile soil in full sun. Poke seeds 1 inch deep and 4 inches apart in rows 1 1/2 to 2 feet apart. Make several sowings several weeks apart until the end of June to provide long continued harvests.

GROWING NOTES
Garden beans are an easy reliable crop to grow, but don’t plant seeds too early as cold conditions prevent good germination. If first sowing comes up unevenly, replant right away; new seedlings will catch up quickly. Birds are often attracted to young bean seedlings, so watch carefully and protect with netting or floating row covers if necessary. Avoid cultivating plants or picking pods when plants are wet.

HARVEST AND USE
Pick these rich-tasting, full-flavored Italian specialty beans often for fresh snap beans by harvesting before the beans swell in the pods. The more you pick, the more plants will produce. Roma Improved also freezes well. If you wait until harvest and the pods mature so the beans swell you can use Roma Improved as green shelling beans. A great variety to grow where summers are especially hot.

This outstanding new kale is bred for great nutty flavor, tender texture and compact size. Green Curls tops out at about 15 inches tall, so it shines in pots and containers, a true “ornamental edible” for any size garden. The tightly ruffled, pretty deep blue-green leaves have nearly stemless stalks and plants size up early for multiple harvests of fresh leaves. Flavor is excellent; mild and nutty, perfect for vitamin rich fresh salads or enjoy simply braised, sautéed or steamed.

TO START INDOORS
In very early spring, sow seeds in seed starting mix 2 in. apart and 1/2 in. deep. Keep moist and provide a strong light source until seedlings are well-established, then plant outdoors 6 in. apart.

PLANTING IN CONTAINERS
Use pots a minimum of 15-18 in. in diameter and 12 in. deep and start with fresh potting mix. Sow groups of 2-3 seeds 6 in. apart, 1/2 in. deep. Keep evenly moist. When large enough to handle, thin to leave one seedling per group, so plants have room to mature. Keep mulched to conserve moisture. Feed with high nitrogen fertilizer every 2-3 weeks. If it gets hot, check and water daily; otherwise, water when top inch of soil is dry.

GROWING NOTES
Kale tastes best in cool weather and frost actually enhances color, flavor and sweetness. Plant in early spring and again in late summer/early fall.

HARVEST AND USE
Begin harvesting outer leaves when plants have at least 6 leaves. Vitamin and antioxidant rich kale is tender and delicious in fresh salads, especially with sliced fruit and/or nuts. Use in smoothies, soups, stews and sautés; or braise with garlic and olive oil. Pull and discard when plants begin to bloom as leaves of flowering stalks get tough and bitter.

Golden beets are a beautiful golden-orange color throughout. They stay tender-fleshed and are particularly sweet and mild in taste, whether pulled very young or allowed to size up. Their tops also make great tasting greens. Golden beets do not “bleed” color when cooked or pickled. Whether steamed or baked, they make a handsome color accent in salads or simply served by themselves. These specialty beets are popular with both chefs and home cooks for their delicate flavor and color.

START SEEDS DIRECTLY OUTDOORS
In early spring, when danger of hard frost is over, sow seeds in well-worked, fertile soil in full sun. Space seeds 1 inch apart in rows 8 to 10 inches apart, or broadcast evenly for bed planting. Firming soil well over these irregularly shaped seeds will ensure best germination. If first sowing comes up unevenly, sow more seeds as seedlings will catch up fast. When large enough, carefully thin seedlings to 3 to 4 inches apart so growing beets have room to size up.

GROWING NOTES
For best quality, tender roots, sow seeds before midsummer heat and again in late summer to early fall—in cold climates, allow at least 10 weeks before fall frosts. Keep soil evenly moist throughout the season. Be sure to thin seedlings several times when plants are small, as beets grow best if given enough room.

HARVEST AND USE
After thinning seedlings, use tender young tops for nutritious, flavorful steamed greens. Harvest baby beets at 1 to 2 inches in diameter, or let roots grow as large as desired. Garden fresh beets cook quickly. They are delicious steamed, boiled or baked whole in their skins like potatoes, then peeled for wonderful color and sweet concentrated flavor. Golden color does not “bleed” like red beets.

Crunchy, juicy and thin-skinned, long “burpless” Tasty Green Japanese cucumbers combine vigor and productivity with fine sweet flavor and especially refreshing crispy texture. The vigorous vines bear early, yielding abundant slender 10 to 12 inch fruits that never need peeling. Tasty Green cukes are perfect in any kind of salad and equally delicious sliced and eaten out of hand with a sprinkle of salt. A classic that is easy to grow and tops for flavor and quality. Monoecious.

START SEEDS OUTDOORS
Plant heat-loving cucumbers in full sun only after spring weather is warm and settled and night temps stay above 50°F (10°C). Amend soil well with aged manure or compost. Sow in groups of 2 to 3 seeds 18 in. apart and 1 in. deep. When the baby seedlings are 2 in. tall, thin out extras, leaving one strong seedling per group.

After thinning, put 4-5 ft. strong vertical supports or individual tomato cages around each seedling and train vines up supports as they grow. This approach makes it easier to harvest straight fruits, saves garden space, and helps prevent disease.

GROWING NOTES
Protect seedlings from marauding birds with plastic berry baskets, removing before plants get crowded. Shallow-rooted cucumbers need adequate and consistent moisture to produce sweet tasting, nicely formed cucumbers. Avoid overly wet or dry periods for good quality fruits.

HARVEST AND USE
Cut rather than pull fruits from vines before seeds are large inside. Harvest every few days for longest fruit production. These juicy tender cucumbers need no peeling. Slice and enjoy for refreshing snacks, in salads and sandwiches. Eat cucumbers within a day or two of picking for best taste and quality.

These crunchy elongated beauties color up bright cherry-red with contrasting pure white tips. Worth growing for their showy colors alone, these French specialties are known for their refined shape, juicy, tender-crisp mild flesh and adaptability to a wide variety of conditions. Tuck a handful of seeds in wherever you have a little space as they’ll be ready in no time.

START SEEDS OUTDOORS
In early spring as soon as ground can be worked, sow radish seeds in well-worked, fertile soil in full sun. Space seeds 1 inch apart in wide rows 6 inches apart. Keep soil evenly moist and well weeded. If first sowing comes up unevenly, replant right away. Sow in late summer for a fall crop.

GROWING NOTES
Sow this quick cool season crop wherever you intend to plant heat lovers later. Radishes thrive with crisp flesh and mild flavor when given consistent moisture. Sow small amounts a week apart to mature in warm but not hot weather. Thin quick-growing seedlings early to 2 inches apart so roots have room to size up. Protect radishes with floating row covers if marauding birds or flea beetles that chew holes in the leaves are a problem.

HARVEST AND USE
Pull young round roots at large marble size and cylindrical ones at 2 to 3 inches long. If weather turns hot, harvest, cut off tops and store in fridge. Radishes’ flavor is mildest in cool weather, spicier in hot conditions. Picked young and tender, these refined French treats make crispy snacks or attractive appetizers, and add appealing color and crunch to green salads. Especially delicious sliced and tossed with a sesame flavored dressing.

Garden Babies are brand-new, baby butterheads originally developed for the Japanese luxury market where a premium is put on flavor and quality. These cute, perfectly formed little butterhead rosettes have softly folded leaves, a lovely buttery texture and outstanding sweet taste. Ideal for growing in containers, Garden Babies are slow to bolt, heat tolerant, and make compact 5 to 6 inch heads at maturity. Perfect for individual servings and absolutely delicious with blue cheese dressing!

START SEEDS OUTDOORS
In cool spring weather, start seeds in in full sun. Sow seeds 1/4 inch deep and 1 inch apart in fertile, well-drained soil mix. After the seedlings germinate and begin to grow, it’s important to thin the young plants so they have room to mature. Thin seedlings when they are 1 to 2 inches tall to a final spacing of about 4 to 5 inches apart. 5 to 7 plants can grow to maturity in a 12 to 15 inch container or 3 plants in an 8-inch pot.

GROWING NOTES
Lettuce thrives in cool conditions with consistent moisture. Be sure to thin properly and keep evenly moist for sweet tasting, full heads. For a constant supply, make several sowings a few weeks apart until summer weather turns hot. Plant again in late summer for fall harvest. In hot weather, give lettuce some afternoon shade to extend harvest season and check water daily. Keep soil evenly moist and feed with liquid fertilizer every 2 weeks. Consider transplanting lettuce seedlings around the edges of a big pot containing a young tomato or pepper plant. The lettuces will be ready to eat just as the bigger plant grows larger and needs the space.

HARVEST AND USE
Savor young thinnings in your first spring salads. Then harvest plants by cutting mature heads when they feel firm and well-filled out. Pull over-mature plants if they begin to elongate (“bolt”) in hot weather, as leaves turn bitter at this stage.

Bush Slicer offers juicy slicing cucumbers in record time on dwarf bushes, perfect for small space or container gardens. The straight, 6 to 8 inch-long fruits have smooth, tender skin with small seed cavities and sweet, crisp flesh. These sturdy indeterminate hybrid vines yield strong crops in both cool conditions and real summer heat. Bush Slicer is resistant to powdery mildew, cucumber mosaic virus and scab. Enjoy this space-saving cucumber in delicious salads from your own patio this season.

START SEEDS OUTDOORS
Plant heat loving cucumbers only when spring weather is warmed and night temperatures are consistently above 55°F (13°C). Amend soil well with aged manure or compost. Sow seeds 1 inch deep and 4 inches apart in slightly mounded hills that are 3 feet apart, sowing 4 or 5 seeds in each hill. Thin to the 3 strongest seedlings in each hill so plants have room to grow and mature.

FOR CONTAINERS
Sow seed directly into containers 4 inches from edges. When plants are 3 to 4 inches tall, thin carefully to strongest seedlings. Final spacing should be one plant per pot 12 inches deep and 12 inches across or 2 plants in a larger container at least 18 inches across. For larger planters, grow plants at final spacing of 8 to10 inches apart.

GROWING NOTES
Protect seedlings from marauding birds with plastic berry baskets, removing before plants get crowded. Feed every other week. A good mulch will aid shallow rooted cucumber plants, which require ample and consistent moisture in hot dry weather. Avoid overly wet or dry periods for good quality fruit. In hot dry weather, check and water plants in containers daily.

HARVEST AND USE
Keep all mature cucumbers picked; fruits left on vines will signal the plant to stop producing. Cut rather than pull fruits from vines. Slice them up for refreshing snacks, salads and sandwiches. Eat within a day or two of picking for best taste and quality.

This early bearing pickling or “Kirby” cucumber is a kitchen garden dynamo that produces an extended harvest of dark green, crispy, curved fruits with the traditional knobby “pickle” skin. Hybrid Endeavor is great tasting and high yielding. Vines will keep you well supplied for putting up many jars of your favorite treats like kosher dills, bread-and-butter slices, relish and traditional sweet pickles. Endeavor is also a fine crunchy, fresh-eating cucumber right from the vine. Plants are resistant to mosaic viruses and downy mildew.

START SEEDS OUTDOORS
Plant heat loving cucumbers only when weather is warm and settled and night temperatures stay above 50°F (10°C). Amend soil well with aged manure or compost. Sow groups of 2 to 3 seeds 1 1/2 feet apart and 1 inch deep with 3 feet between rows.

Thin to 1 seedling per group. Or make slightly mounded hills 5 feet apart, sowing 5 or 6 seeds in each hill. Thin to the 3 strongest plants.

GROWING NOTES
Protect seedlings from marauding birds with plastic berry baskets, removing before plants get crowded. Shallow rooted cucumbers need ample and consistent moisture. Avoid overly wet or dry periods for good quality fruit. Growing cucumber vines up vertical supports gives you long straight fruits, saves garden space and makes them easy to harvest.

HARVEST AND USE
Cut rather than pull fruits from vines when 3 to 4 inches long. Harvest often: every few days for longest fruit production and so cucumbers don’t get too big on the vine. Try to put up pickles very soon after harvesting for best results. Enjoy some Endeavor cucumbers fresh picked from the garden, sliced up with tomatoes and chopped dill or chives with olive oil and a pinch of salt.

Our favorite early white for top eating quality. Sugar Pearl’s fast-growing, vigorous stalks grow just 5 to 5 1/2 feet tall, producing delicious ears of pearly white sweet kernels with that delicate, meltingly tender flavor that characterizes really delicious white corn. Sugar Pearl was bred for specialty and farmers markets where taste is the prime criteria for success. This trouble-free and reliable variety is ideal for short or early season growing, ripening succulent ears before most other white varieties.

START SEEDS OUTDOORS
In spring, once weather is warm and settled and night temperatures stay securely above 55°F (13°C), plant seeds in well-worked, fertile soil in full sun. Poke seeds in 1 inch deep and 4 to 6 inches apart. Plant in a block of 4 side-by-side rows, each row at least 1 foot apart. Thin seedlings to 1 foot apart when several inches tall. Protect from marauding birds if necessary. If first sowing doesn’t germinate evenly, replant right away as new seedlings catch up quickly. Make several sowings 2 or 3 weeks apart until early June to have successive harvests.

GROWING NOTES
There is no need to isolate Sugar Pearl from other varieties, but plant seeds in blocks of at least 4 parallel rows to ensure good wind pollination and well filled out ears. Corn is a heavy feeder, so add plenty of compost or aged manure to the soil at sowing time, and then fertilize when young plants are 7 to 8 inches tall and again as ears begin to form.

HARVEST AND USE
Well filled out ears of corn are ready to eat when the silks are very dark brown but not dried out. Test by choosing a plump ear and peeling back the husk very slightly. The kernels should be tender and milky when slit with a fingernail. Sugar Pearl is a SE corn, so the tender crisp kernels will hold their sweetness after harvest.

All-America winner! Super productive and easy to grow, Mini Love watermelons are perfect for large containers and small gardens. These early bearing, compact vines yield pretty green-striped fruits that are just the right size for individual servings, so watermelon lovers can enjoy having a whole fruit all to themselves. Mini Love’s ruby-red flesh is tender-crisp, sweet and succulent with few seeds. These crack-resistant little beauties are 4-6 inches in diameter, and weigh 3-6 pounds. A wonderful summer garden treat!

START SEEDS OUTDOORS
Plant heat loving watermelons only when spring weather is warmed and night temperatures are consistently above 55°F (13°C). Amend soil well with aged manure or compost. Sow seeds 1 inch deep and 4 inches apart in slightly mounded hills that are 3 feet apart, sowing 4 or 5 seeds in each hill. Thin to the three strongest seedlings in each hill so plants have room to grow and mature. Or, grow 1 plant per foot in rows.

FOR CONTAINERS
Sow directly into containers at least 18 inches wide and 12 inches deep. Sow 2 seeds in the center of the pot, then thin to just 1 strong seedling per pot. For larger containers, grow plants at final spacing of 8-10 inches apart.

GROWING NOTES
Protect seedlings from marauding birds with plastic berry baskets, removing before plants get crowded. Feed container plants every other week with a liquid, all-purpose fertilizer. A good mulch will aid shallow rooted watermelon plants, which require ample and consistent moisture in hot dry weather. Avoid overly wet or dry periods for good quality fruit. In hot dry weather, check and water plants in containers daily.

HARVEST AND USE
Pick melons when the tendril closest to the fruit turns brown, and the light patch on the bottom of the melon changes from cream to tan. Watermelons keep well in the refrigerator, even after being cut open.

Most yellow cherry tomatoes are grown mainly for their color not taste, but Sweet Gold has both full, sweet tomato flavor and jewel toned golden yellow fruits. These glossy 1 inch cherries are delicious eaten right from the vine, enjoyed for snacks, or for adorning summer salads and stir fries. The vigorous indeterminate vines grow effortlessly, start bearing early and reliably produce heavy clusters of these brightly colored, tasty little fruits throughout the summer.

STARTING SEEDLINGS
Start indoors about 6 to 8 weeks before outdoor night temperatures are reliably in the 55° (13°C) range. Sow seeds ¼ inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy and very warm, 80°F (27°C). Provide a strong light source until seedlings are ready to plant outside.

When they are 2 inches tall, transplant into 4 inch pots, burying stems up to base of leaves. Maintain around 70°F (21°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions.

Transplant these vigorous indeterminate climbers 3 feet apart into rich soil in full sun.

GROWING NOTES
Prepare soil well with aged manure or compost. Plant tomatoes several inches deeper than they were growing in pots. Provide strong stakes or tall wire cages at planting time as plants grow tall with heavy fruit loads. Mulch to provide the even moisture that prevents cracking. Don’t overwater once fruit begins to ripen.

HARVEST AND USE
Pick fruits when fully golden yellow for best flavor. Enjoy for sweet snacks right out of the garden, in salads or stuffed with herbed cream cheese. For a delicious side dish, briefly sauté Sweet Gold in a garlicky olive oil, then sprinkle with chopped fresh chives and basil.

Our mixed seed packet offers an easy way to grow a delicious trio of different colored pattypan squashes. Buttercup-yellow fluted “Sunburst” is tender and nutty tasting simply steamed or poached in broth. Dark green, glossy little “Starship” has zucchini color and flavor in a unique flying saucer shape. Pretty apple-green “Peter Pan” scallops are creamy and sweet fleshed – a treat to sauté or slice and grill.

Seeds are color coded with USDA food grade stain to distinguish varieties. Be sure to plant some of each for colorful harvests!

Pink seed = yellow Sunburst F-1
Undyed seed = apple green Peter Pan F-1
Green seed = dark green Starship F-1

START SEEDS OUTDOORS
Squash needs full sun, rich fertile soil and warm temperatures. Plant only when spring weather is warm and settled and night temperatures stay above 50°F (10°C). Sow groups of 2 to 3 seeds 1 inch deep and 1 1/2 feet apart in rows 2 feet apart. When several inches long, thin to 1 strong seedling per group. Or, plant in slightly mounded hills, 2 feet in diameter and 2 feet apart. Sow 5 to 6 seeds 1 inch deep and 4 inches apart in each hill. When seedlings are several inches long, thin hill-planted seedlings to the 2 strongest plants so they have ample room to grow.

HARVEST AND USE
Harvest scallops when no more than 2 to 3 inches across for best flavor and tenderness. Frequent harvesting keeps plants producing tasty new squashes instead of maturing large, tough and pithy ones. Steam or stir fry the little pattypans and sprinkle with chopped fresh herbs like chives, basil, finely snipped dill or lemon basil. Cook and toss all 3 jewel-toned squashes with freshly ground pepper, butter and grated Parmesan.

GROWING NOTES
Amend soil well before sowing with lots of aged manure or compost. Protect young seedlings from marauding birds by covering with green plastic berry baskets at planting time, removing when plants get crowded. Be sure to thin properly — you will have more productive, disease-free plants if seedlings have enough room to mature.

This wonderful Italian heirloom summer squash is a vigorous climbing vine, producing many 12 to 15 inch, lime-green fruits with a curvaceous trumpet shape and a delicate mild taste with a hint of nutty artichoke flavor. Trombetta’s flesh is seedless and firm and doesn’t get watery or mushy like regular zucchini. The rambling plants will soon cover a trellis, fence or stakes with graceful fruits that hang like jade ornaments cloaked in a lush canopy of big, heart-shaped leaves.

START SEEDS OUTDOORS
Squash needs full sun, rich fertile soil and warm temperatures. Plant only when spring weather is warm and settled and night temperatures stay above 55°F (13°C). Train vigorous Trombetta vines up 6 to 8 foot stakes or a fence or trellis where they will make a lush leafy arbor or canopy and save garden space. Plant in full sun, sowing groups of 2-3 seeds 1 inch deep and 4 inches from vertical supports. Thin to the strongest seedling for each pole or to 12 inches apart along a fence.

GROWING NOTES
Amend soil well before sowing with lots of aged manure or compost. Protect young seedlings from marauding birds by covering with plastic berry baskets at planting time, removing when plants get crowded. Thin properly to get best quality fruits and highest yield. As young plants grow, tie them to supports.

HARVEST AND USE
Softly curved, lime-green Trombetta squashes are best harvested no longer than 10 to 12 inches long and as thick around as cucumbers. Sauté or stuff them, or use in any of your favorite summer squash recipes. Cook until just tender to enjoy their fine flavor and texture.

Butter-yellow Supersett have that fine-textured flesh and sweet nutty flavor possessed only by tender crookneck squash. This glossy, thin-skinned hybrid reliably out-yields older varieties, bearing an abundance of smooth, bright yellow squash with delicate, creamy flesh. The open bush plants have excellent mildew resistance, few spines, and the fruits have strong necks that won’t break when harvested. Sunny Supersett begins bearing early, so you’ll have a long summer season of enjoyable meals with these old-fashioned favorites.

START SEEDS OUTDOORS
Summer squash needs full sun, rich fertile soil and warm temperatures. Plant only when spring weather is warm and settled and nights are above 50°F (10°C). Sow groups of 3 seeds 1 inch deep and 1 foot apart, in rows 3 feet apart. Thin to 1 strong seedling per group. Or, plant in slightly mounded hills, 2 feet in diameter and 2 feet apart, sowing 5 or 6 seeds in each hill. When seedlings are several inches long, it is critical to thin hill-planted seedlings to the 2 strongest plants so they have ample room to grow.

GROWING NOTES
Amend soil well before sowing with lots of aged manure or compost. Protect young seedlings from marauding birds by covering with green plastic berry baskets at planting time, removing when plants get crowded. Be sure to thin properly — you will have more productive, disease-free plants if seedlings have enough room to mature.

HARVEST AND USE
For succulent texture and best flavor, pick Supersett crooknecks when they are no more than 4 to 6 inches long. Frequent harvesting keeps plants producing tasty new fruits all season long. These little squashes shine when freshly picked and simply steamed or poached in broth to serve with fresh herb butter.