Renee's Garden

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.

Our top-quality mini Napa or “Chinese” cabbage has juicy, tangy-sweet flesh and a delicious cool and crispy texture. Extremely vigorous, with excellent disease resistance, Little Jade plants form dense, vase-shaped 8 to 10 inch heads. Enjoy the versatile and nutritious crunchy stalks as a snack, with dips or in coleslaw. Stirfry for everyday meals; sauté quickly with garlic and ginger and add a handful of toasted peanuts or cashews and a splash of hot sauce. Or consider making your own kimchi!

Approx: 54 Seeds.

Non GMO

TO START INDOORS

Start seeds 4 to 5 weeks before last spring frost. Sow 1 inch apart in seed starting mix, cover 1/4 inch deep and keep evenly moist. Provide a strong light source until seedlings are ready to plant out. When several inches tall, transplant seedlings 10 inches apart into rich soil in full sun, after gradually acclimating to outdoor conditions.

 

TO START DIRECTLY OUTDOORS

When all danger of frost is over, plant in well-worked, fertile soil in full sun. Sow clusters of 2 to 3 seeds 10 inches apart in rows spaced 1 foot apart. When seedlings are several inches tall, thin to 1 strong plant every 10 inches. In mild winter climates, sow seeds again at midsummer for a fall crop.

 

GROWING NOTES

Baby Napa cabbage needs full sun and rich, well-drained soil to produce firm, sweet heads. To avoid stunting growth, don’t let seedlings get crowded before thinning or transplanting. Keep weeded and evenly watered. Feed monthly with fish emulsion or an all-purpose fertilizer; strongly growing, healthy plants resist pests much more successfully. Use non-toxic B.T. (Bacillus thuringiensis) for caterpillar pests. Floating row covers provide a good barrier method to exclude pests. Remove covers when heads begin to form.

 

HARVEST AND USE

Cut the 8 to10 inch tall vase-shaped heads when they are very solid and well-formed and about 4 to 6 inches wide.

Imported from Italy, our Tuscan kale strain is the fastest growing and best tasting for baby leaf salads. Easily grown by the “cut and come again” method, seeds are sown thickly, then cut as needed when just 4 to 5 inches tall, leaving the crowns to regrow for multiple additional harvests. Baby leaf kale has a much more tender texture and milder sweet flavor than mature kale and makes a wonderful fresh salad.

Approx: 1120 Seeds.

Non GMO

BEST TO START DIRECTLY OUTDOORS

Beginning in early spring, sow seeds in finely worked soil in full sun. Shake seeds loosely from your hand, broadcasting about 1 inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 inch of fine soil. Firm soil gently and water in with a fine spray, then keep seedbed evenly moist. Make successive sowings every 3 weeks until summer weather turns really hot for a constant supply. Plant again in late summer for fall harvesting.

 

GROWING NOTES

For best flavor, kale needs consistent moisture and mild weather conditions. Birds love tender young kale seedlings, so protect them as necessary with netting or floating row covers. This attractive edible will also grow well in pots at least 18 to 20 inches across to snip as needed for salads or stir-fry.

 

HARVEST AND USE

To harvest by the “cut and come again” method: when plants are 4 to 5 inches tall, cut as much as you need, by using scissors to shear off leaves 1 to 2 inches above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. These tasty and highly nutritious leaves are delicious used as fresh salads, especially with a handful of chopped nuts and fruit like apples or pears. Or stir-fry very quickly for healthy quick greens.

Our crispy, nutty-flavored Baby Leaf chard is the fastest growing and best tasting, whether you use it in salads or steam, stirfry or braise its handsome green leaves. Easily grown by the “cut and come again” method, seeds are sown thickly, then cut as needed at 4-5 inches tall, leaving crowns to regrow for multiple additional harvests. With its tender texture and milder flavor, baby leaf chard makes wonderful garden- fresh salads.

Approx: 738 Seeds.

Non GMO

BEST TO START DIRECTLY OUTDOORS

Beginning in early spring, sow seeds in finely worked soil in full sun. Shake seeds loosely from your hand, broadcasting about 1 inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 to 1/2 inch of fine soil. Firm soil gently and water in with a fine spray, then keep seedbed evenly moist. For a constant supply, makes successive sowings every three weeks until summer weather turns really hot. Plant again in late summer for fall harvesting.

GROWING NOTES

For best flavor, baby leaf chard needs consistent moisture and mild weather. Birds love tender young seedlings,so protect them as necessary with netting or floating row covers. This attractive edible will also grow well in pots at least 18 to 20 in. across to snip as needed for salads or stirfry.

HARVEST AND USE

To harvest by the “cut and come again” method: when plants are 4 to 5 in. tall, cut as much as you need, by using scissors to shear off leaves 1 to 2 in. above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. These tender, crisp and juicy baby leaves are delicious in fresh salads. Or stirfry, braise or sauté very quickly for healthy, tasty greens.

This special mix of three premium French Batavian lettuces combines sweet taste with tender but crispy texture and great garden performance in both hot and cold weather. The colorful trio contains intensely red “Chrystal,” bright green, wavy-leaved “Soprane” and softly red-tinged “Rossia.” Bred especially for the fresh market, these heavy, beautiful rosettes of delicious leaves are perfect for luscious, satisfying salads, in sandwiches or wherever you want big crunchy leaves full of flavor.

Equal parts: Rossia, Chrystal & Soprane

Approx: 650 Seeds.

Non GMO

START SEEDS OUTDOORS

In cool, early spring weather, start seeds in finely worked soil in full sun. Sow seeds 1/4 inch deep and 1 inch apart in rows 6 to 8 inches apart or broadcast thinly in beds and cover lightly. Tend carefully and keep evenly moist. Gradually thin seedlings to stand 10 to 12 inches apart to allow heads room to mature. Make several sowings a few weeks apart until summer weather turns hot for a constantly maturing supply. Plant again in late summer for fall harvesting.

 

GROWING NOTES

Lettuce thrives best in cool conditions with consistent moisture. Weed, water and thin carefully for best quality heads. If birds are attracted to young seedlings, cover them with floating row covers or netting.

 

HARVEST AND USE

Savor earliest thinnings in spring salads. Then harvest by cutting entire mature heads or picking outside leaves after plants are well established. To extend planting into hotter weather, sow new seeds in containers in light shade. Transplant seedlings into the garden, shading for a few days and harvest heads while still young. Tasty French Batavian lettuces form heavy rosettes of big crunchy leaves that tolerate both hot and cold weather well. Enjoy them with any kind of dressing from a simple vinaigrette to a rich, creamy Gorgonzola. Their crispy texture is also perfect in sandwiches or tacos.

This centuries-old French heirloom bibb lettuce has big heads of radiant color with beautiful ruby-red leaves that surround tightly folded green hearts. Marveille is a visual treat that is wonderfully ornamental in the garden. This cherished favorite of many generations will please your palate with large heavy rosettes of crispy, fine-flavored leaves. We import our selected cultivar of Marveille from Europe, because it reliably produces an abundance of big, heavy heads with a particularly lovely color, form and flavor.

Approx: 1050 Seeds.

Non GMO

START SEEDS OUTDOORS

In cool early spring weather, start seeds in finely worked soil in full sun. Sow 1/4 inch deep and 1 inch apart in rows 6 to 8 inches apart and cover lightly. Tend carefully and keep evenly moist. Gradually thin seedlings out by cutting them with scissors, leaving remaining plants to stand 12 inches apart so heads have room to fully size up and mature. 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 for best quality heads. If birds are attracted to the young seedlings, cover them with floating row covers or netting.

 

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. Be sure to thin properly and keep evenly moist for sweet tasting, full heads. Pull and discard or compost over-mature plants if they begin to elongate (“bolt”) in hot weather as leaves turn bitter at this stage.

We’ve blended seeds for an emerald-green baby butterhead with softly folded leaf rosettes together with a lovely, deep-red, ruffled and crispy mini leaf lettuce. This glowing duet makes a beautiful tapestry of contrasting colors, textures and shapes. Both heat tolerant varieties make compact 5 to 6 inch heads at maturity. A feast for the eye and scrumptious to eat over a long harvest period, this duet is pretty as a picture in the garden or in big pots on a patio or deck.

Approx: 640 Seeds.

Non GMO

START SEEDS OUTDOORS

In cool spring weather, start seeds 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 into heads. Thin seedlings when a few inches tall to a final spacing of 5 inches apart so they have room to mature to full heads (extra seedlings will transplant easily to grow elsewhere). Plan on 9-11 full heads in a 16-18 inch pot or a 9 x 12 inch windowbox. Plan on 3 full heads in an 8 inch pot.

 

GROWING NOTES

Lettuce thrives in cool conditions. 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 and check water daily. Feed with liquid fertilizer every 2 weeks. Try setting seedlings around the edges of a big pot holding a young tomato or pepper plant. Harvest the lettuce as the bigger plant grows to need the space.

 

HARVEST AND USE

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

This delicious and beautiful Asian green grows quickly and easily in both spring and fall. Rosette Tatsoi speedily forms round flat rosettes of rich green, teardrop shaped leaves. At maturity, the big heads measure a foot in diameter. Tatsoi’s tender, succulent leaves have a wonderful mild flavor, sweeter than most other Asian greens. Tatsoi adds both color and flavor to fresh green salads or enjoy it in stir-fries. This vitamin and anti-oxidant rich powerhouse is a great ornamental edible.

Approx: 1250 Seeds.

Non GMO

TO START OUTDOORS

In very early spring, plant in well-drained, fertile soil in full sun. Sow seeds 2 to 3 inches apart in rows spaced 8 to 12 inches apart. Cover 1⁄4 inch deep and keep evenly moist to ensure good germination. When well established, thin seedlings 6 to 8 inches apart, so they have room to mature into large rosettes.

 

TO START INDOORS

Several weeks before last frost, 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 about 3 inches tall. Transplant outdoors 6 to 8 inches apart, as plants mature into large rosettes.

 

GROWING NOTES

Tatsoi thrives in rich soil and cool growing conditions. Space seedlings properly and keep well weeded and watered for best tasting, full heads. Feed several times during the quick growing season with fish emulsion or another high nitrogen fertilizer for best growth. Sow again in late summer for a fast growing fall crop.

 

HARVEST AND USE

Use early thinnings for salads. Cut whole mature rosettes of leaves when plump and well filled out – they reach a foot or more across! Use the pretty, dark green, teardrop shaped leaves for fresh, tasty salads, quick stir-fries, or braised until tender-crisp. Tatsoi is both mild and sweet tasting and absolutely chock full of vitamins and antioxidants.

These fragrant, fiery, flavorful 4 inch chiles are the most widely grown variety in Tibet, where they are made into a spicy sauce or a tongue-tingling paste used in many dishes or served as a condiment that adds heat and savor to everyday meals. Plants bear heavy sets of multiple straight pods that quickly mature from green to rich deep red early in the season, and keep producing for long extended harvesting. We are pleased to introduce this unique variety to U.S. gardeners.

Approx: 21 Seeds.

Non GMO

STARTING SEEDLINGS

In early spring, start indoors about 2 months before night temperatures stay reliably 10-13°C. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 27-30°C. Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 21-24°C. Feed with half strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.

 

GROWING NOTES

Chiles need warm conditions; don’t transplant outdoors until night temperatures stay securely above 13°C. Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.

 

HARVEST AND USE

Harvest when chiles have a high gloss and are ripened to rich deep red. Use these great tasting, fiery hot chiles fresh for chile sauce or paste, making fresh salsas, in stirfries, marinades or dry and chop for spicy chile flakes. To dry for year-round use, either use a dehydrator, or harvest individually and string from the stem end to hang in a warm, airy location.

Extremely productive vines bear dozens of 4-5 inch, little “mini” spaghetti squashes. The semi-compact vines can be trained up a fence/trellis so the little golden squashes hang like ornaments. These little minis cook up quickly, making it fast and easy to fork out their spaghetti like flesh to top with pizza sauce or a little butter and grated cheese for a quick, nutritious and low-calorie dish. After harvest, these little squashes store very well to enjoy for many good meals.
Seed Count: Approx. 30

BEST TO START OUTDOORS
Winter squash needs full sun, rich fertile soil and warm temperatures. Wait to plant until temperatures stay above 50°F (10°C) day and night. Sow groups of 2 to 3 seeds 2 feet apart and 1 inch deep in rows 4 feet apart. Thin to 1 strong seedling per group. Or make slightly mounded hills 2 to 3 feet across and 6 feet apart and plant 4 to 5 seeds in each hill. When seedlings have several sets of leaves, thin to the strongest 3 seedlings per hill.

GROWING NOTES
Protect young seedlings from marauding birds by covering with plastic berry baskets at sowing time, removing before plants get crowded. To make picking easier and save space, vines can be trained up trellises or tepees.

HARVEST AND USE
All winter squashes need to mature properly, so wait to pick until rinds are fully colored up from dark green to bright yellow-orange. and tough enough to resist piercing with a fingernail and vines have died back. Then cut, leaving a good stem handle. Let them cure for 10 days in the sun, then store in a cool dry place and they’ll keep for months.

In the kitchen, cut Baby Spaghettis in half and scoop out the seeds, then bake until tender. Fork up the spaghetti-like strands of tender, nutty squash, then top with your favorite sauce or a dollop of butter and a sprinkle of salt.

These tender, sweet and beautiful lettuces draw raves at our local farmers market where baskets of the young leaves tempt the eye and appetite. After careful evaluation, we’ve blended the most delicious varieties for a balanced palette of colors, shapes and textures. Includes frilly, lime-green Tango, upright green Little Gem, crimson and green Cimarron and burgundy Outredgeous. Cut young leaves often for scrumptious salads that are pretty as a picture in the garden and at the table. Little Gem, Tango, Outredgeous, Cimarron.

START SEEDS OUTDOORS
In cool early spring weather, sow seeds in finely worked soil in full sun. Shake seeds from the palm of your hand, broadcasting them about 1/2 inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 inch of fine soil. Firm soil gently and water with a fine spray. Keep seedbed evenly moist. Make small successive sowings until summer weather turns hot for a constant supply. Plant again in late summer for fall harvesting.

GROWING NOTES
Mixed lettuces thrive in mild weather with consistent moisture. To extend the sowing season into hot weather, sow in light shade or erect a canopy of loosely woven shade cloth over the bed. Birds are often attracted to tender young seedlings, so protect them if necessary.

HARVEST AND USE
To harvest by the “cut and come again” method, wait until plants are 4 or 5 inches tall. Cut as much lettuce as you need, using scissors to shear off a patch of leaves 1 to 2 inches above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. Dress with a simple vinaigrette to enjoy the sweet flavor and juicy texture of these delicate young leaves at their best.