Radish Daikon – Mini Purple – West Coast Seeds

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  Bean – Soy Edamame – Renee’s

  $6.99

  Edamame soybeans’ flavor is nutty, buttery and truly irresistible fresh from the garden and they pack top nutritional value. Cook them quickly, right in their pods for appetizers and snacks or use like fresh beans in any recipe. We import our seed from Japan, where edamame are a long-standing favorite. These widely adapted 2 foot tall bush plants offer consistently high yields of large 3 to 3-1/2 inch green pods with 3 to 4 plump and tasty beans per pod.

  85 Days.

  Approx: 22 seeds.

   

  START SEEDS OUTDOORS

  In spring, once weather is warm and nights stay securely above 13°C, sow in well-worked, fertile soil in full sun. Plant seeds 1 inch deep and 3 inches apart in rows 2 feet apart. When seedlings are several inches tall, thin to final spacing of 6 inches apart. Make several sowings a few weeks apart until the end of June or early July to provide successive harvests.

  GROWING NOTES

  Edamame is easy, fun and reliable to grow, but wait until weather warms before planting; cold and/or wet conditions prevent good germination. If first sowing comes up unevenly, replant right away; new seedlings catch up quickly. Be sure to thin to final 6 inch spacing for best pod production. Birds are often attracted to young seedlings, so watch carefully and protect with netting or floating row cover if necessary. Avoid cultivating plants when wet.

  HARVEST AND USE

  As edamame ripen, the beans swell in the pods. Pick promptly when pods are plump and beans are almost touching each other inside the pods but before the pods turn yellow. When ripe, harvest is concentrated over a short period. To prepare: cook unopened pods in a large pot of boiling salted water for 2 to 4 minutes or just until the beans in pods are tender. Drain and serve hot or cold, sprinkled with coarse salt to taste.

  36 Seeds

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  Broccoli Raab – Rapini – Renee’s Organic Seeds

  $6.89

  Cool season Italian heirloom whose delicious dark green shoots, buds and leaves taste like broccoli with a real flavor punch. Vitamin-rich and very productive.

  60 Days.

  Approx: 875 Seeds.

  START SEEDS DIRECTLY IN THE GARDEN

  In very early spring as soon as ground can be worked, prepare a well-drained, fertile garden bed in full sun. Sow seeds 2 inches apart in rows 6 to 8 inches apart. Cover 1/2inch deep and keep soil evenly moist to ensure good germination. When seedlings are 3 to 4 inches tall, thin to stand 4 to 6 inches apart.

   

  GROWING NOTES

  Sow Broccoli Raab in cool early spring weather, about the same time as you plant turnips and radishes. Consistent moisture, early thinning and an adequate supply of nitrogen will encourage the quick growth needed to produce tender juicy shoots with plump buds. Use non-toxic B.T. (Bacillus thuringiensis) products to control caterpillar pests as necessary. Make several sowings a week apart for a continuous harvest. Sow again in late summer for a fall crop.

   

  HARVEST AND USE

  Harvest both leaves and flowering stalks at 7 to 8 inches tall, when stalks are still tender and juicy with closed buds. After cutting, water plants and feed with fish emulsion solution to get a second harvest in a few weeks. Enjoy the hearty flavor of these vitamin-rich greens by briefly steaming or prepare traditionally by first blanching them quickly in boiling water and then sautéing them in olive oil with chopped garlic, just until tender.

  875 Seeds

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  Lettuce Italian Baby Leaf – Misticanza – Renee’s Seeds

  $4.79

  We fell in love with this delicious salad while hunting for varieties in Emilia-Romagna. The authentic regional mixture features a blend of tangy traditional cutting chicories and crispy little endives, nicely balanced by milder green and red leaf lettuces. Sow the seed densely, wait just over a month, then harvest with scissors at 4 to 5 inches tall to experience all the mouth-pleasing full flavors, textures and pretty colors that are so characteristic of rustic Italian cuisine.

  Zuccherina & Spadona Chicories, Pancalieri & Curo Pleno Endives, Ubriacona Frastagliata & Red Leaf Italian Lettuces

  45 Days.

  Approx: 2700 Seeds.

  START SEEDS OUTDOORS

  In early spring or in midsummer for fall harvests, sow seeds in finely worked soil in full sun. Shake seeds from the palm of your hand, broadcasting them about a half 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. Keep seedbed evenly moist.

   

  GROWING NOTES

  This full flavored Italian salad mix thrives 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 seed 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 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 that has a touch of honey added to set off the complex full flavors of this piquant mix. Misticanza has sharp tangy components, so if it tastes too strong-flavored for diners’ palates, add additional lettuces to mellow the mix.

  2700 Seeds

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  Organic

  Kale – Lacinato Dinosaur Organic – Renee’s Seeds

  $6.89

  This unique heirloom has crinkled, deep blue-green, sword-shaped leaves and really stands out in the garden – the leaves appear almost primeval! This is why Lacinato is often nicknamed “dinosaur kale.” Most importantly, Lacinato has fine, sweet, full flavor; never strong or overbearing. This distinctive Italian favorite is both cold and heat tolerant in all climate zones. You can harvest the nutrition-packed, richly colored leaves for months to steam, or sauté or use in hearty soups and stews.

  Harvest in 70 days

  Approx: 250 Seeds

  TO START SEEDS DIRECTLY IN THE GARDEN

  As soon as ground can be worked in spring, plant in well-drained, fertile garden soil in full sun. Sow seeds 2 in. apart in rows 12 in. apart. Cover 1/2 inch deep. Keep soil evenly moist. When seedlings are 3 in. tall, thin to 10-12 in. apart. Sow again in late summer.

  TO START INDOORS

  Sow seeds 2 in. apart and 1/2 in. deep in a container of seed starting mix. Keep moist and provide a strong light source until seedlings reach 3 to 4 in. tall, then plant outdoors 10 to 12 in. apart.

  GROWING NOTES

  Kale tastes best in cool weather, so sow spring crops early. A late summer-sown crop will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaf 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 outer leaves when plants have 6 to 8 leaves. Vitamin-rich kale is delicious with stems removed and leaves cut in very thin strips for fresh salads with nuts and fruit. Braise with garlic and olive oil in traditional Mediterranean style. Enjoy in hearty winter soups, stews and sautés. Pull and discard once plants begin to bloom as flowering plants get tough and bitter.

  250 Seeds

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