Tomatoes – transplant 18-24” apart and mulch to keep them weed free and retain moisture.  Stake or cage early, preferably at the time of planting, to avoid root damage.  Keep evenly watered to help prevent the tomatoes from cracking. 

The tomato plants listed below are the ones we are producing in quantity.  We do have additional varieties not listed that are in limited quantity.

If there is something specific you are looking for e-mail us and we'll let you know if we have it.  Our e-mail address is on the "Contact us" page.

Sauce tomatoes

AMISH PASTE – Large, 6-8oz fruits are good for sauce, ketchup, canning and slicing. 

OPALKA – A large, meaty, dry tomato that is excellent for making sauce or paste.  This heirloom has a distinct point on the bottom of the fruit.  These are what we grow for making our own sauce.

ROMA – A traditional Italian paste tomato used for sauce and ketchup.  This heavy producer has plum shaped fruits with thick flesh, few seeds and good flavor.

SAN MARZANO – An excellent Italian paste tomato with a meaty texture and mild flavor.  Fruits are longer and larger than Romas.  Good in sauce, soups or even raw in salads.

Click this image to compare all four sauce tomatoes. 

Cherry/Grape tomatoes

RED GRAPE – A heavy producer of small, grape sized fruit that are sweet and juicy.  These plants must be staked since they can grow to 5 or 6’ tall.

BROWN BERRY CHERRY – Heavy producer of dark reddish-brown fruit.  Sweet & juicy.

SUGAR LUMP - German heirloom that is a heavy producer of 3/4"-1" tomatoes in clusters of 6-12

RIESENTRAUBE - German heirloom grown as early as 1856 in the US by the Pennsylvania Dutch.  Heavy yields of 1" red cherry tomatoes in clusters of 20-40.  Name translates to "giant bunch of grapes".  Also used for making tomato wine

Slicing tomatoes

LEGEND - Early, medium sized red slicing tomato.  Sweet flavor with round 4-5" fruits.

BEEFSTEAK – Large, somewhat flat red fruits can grow to 1lb in size.  A good flavored tomato that is popular with home growers, especially for sandwiches.

YELLOW BRANDYWINE – Huge 1-1½lb fruits with an excellent flavor.  Like the beefsteak, these are somewhat irregular and flat tomatoes

KELLOGG'S BREAKFAST - A strange name for this large, orange beefsteak type.  This heirloom is named for Darrell Kellogg, a railroad supervisor from Missouri. 

OXHEART - Produces high yields of large pinkish, red heart shaped tomatoes that are firm and meaty.

Peppers – Transplant 12-18” apart in full sun.   Peppers love the heat, but are not drought tolerant.  Mulch well and keep them watered evenly.  Pick often when they reach the desired size so the plant will continue to produce.

Sweet Peppers

CALIFORNIA WONDER – A very popular green bell with smooth, 3-4 lobed fruit that have a great flavor and aroma.  Will turn red if left to mature fully.

KING OF THE NORTH – Large red peppers are sweet and crisp.  An early pepper that grows well in the north.

GOLDEN CALWONDER – Similar to the California Wonder in size and flavor, but turns yellow when ripe.

Hot Peppers

Besides the hot peppers listed below we have have limited quantities additional varieties.

CHERRY HOT – Medium to thick walled pepper, red when mature.  Great fresh or for pickling.  Scoville of 3,500 - 5,000

JALAPENO – A heavy producer of dark green (red when fully ripe) peppers that are great when used raw or try pickled.  Scoville of 3,500-8,000

DATIL - Brought to Florida in the late 1700's this unique pepper is an essential ingredient in Minorcan cooking.  The datil pepper is a member of the chinense species of Capsicum, which includes some of the hottest of all peppers, such as habanero and Scotch Bonnet. All of these pepper varieties have Scoville measurements between 100,000 and 300,000. The datil pepper is most commonly used to make a sweet but intense hot sauce - a recipe for one can be found here: http://www.cooks.com/rec/view/0,1715,153190-247203,00.html

Tabasco - This famous heirloom plant was introduced into Louisiana in 1848 and became the main ingredient in Tabasco Pepper Sauce.  Hot, but with a delicious flavor.  Plants can grow to 4' tall and are covered with small, thin peppers that start green, then turn yellow, orange and finally red.  Scoville of 30,000- 50,000

Cucumbers – Transplant 18-24” apart after the soil has warmed to 65° or more.  Harvest often to keep the plants producing.  Pickling cukes should be picked when they are 2-4”.  Mulching will help control weeds with “bush” type plants, but might be impractical for plants with long vines.

SPACEMASTER – Bushy 2 ½ - 3’ vines produce 6-8” cucumbers that are crisp and juicy.  Can be grown in containers or even hanging baskets.

HOMEMADE PICKLES – Makes medium sized fruits that are crisp when pickled.

Summer Squash/Zucchini – Plant one plant per hill and pick often.  Squash is best when picked 5-6” long, while they are still tender and the seeds are small.

STRAIGHTNECK SUMMER – Bush type plants produce large yields of tender fleshed, yellow fruit.  Great steamed, grilled or sauté with a little butter.

ZUCCHINI “BLACK” – An heirloom zucchini that is back with us again.  Huge yields of dark green, almost black, squash.  Pick small and cook the same as summer squash, or pick large, remove the seeds, then stuff & bake.       

Winter Squash – “Winters” come in many sizes and shapes.  Plant one per hill and pick before a heavy frost.  Cut the stems at 1” or further from the fruit.  Let the skin “cure” in the sun for several hours after picking.  Turn to expose the entire squash to the sun, before storing in a cool, dry place.

WALTHAM BUTTERNUT – Classic butternut squash producing 7-9” fruits.  A good producer.

BUTTERCUP – Great flavored fruits that average 4-5lbs.  Thick fleshed, deep green skinned fruits.

GREEN HUBBARD – Large, football shaped fruits with a green skin.  Sweet, yellow-orange flesh, excellent taste.  Originally a wild squash variety introduced to the United States from the West Indies in 1798.  In the 1840's J.H. Gregory secured seeds of this winter squash variety from Elizabeth Hubbard of Marblehead, Massachusetts hence the name.
 

Pumpkins – Transplant 2-3’ apart after frost danger.  Pumpkins are heavy feeders so enrich the soil with lots of organic compost.   Insect control is crucial to getting a good crop.  Long term storage is possible – pick, “cure” and store the same as winter squash.

CONNECTICUT FIELD – Produces 15-25lb orange fruits that are good for carving or eating.  One of the oldest varieties in North America, predating European settlement.

SUGAR PUMPKIN – Excellent for pies!

ATLANTIC GIANT – This variety can, and does, produce record breaking pumpkins.  These plants require constant attention in order to grow the “big one”.  Large amounts of compost, or well rotted manure, along with watering at least 3-4 times a week, removal of smaller fruits and attention to pests will increase the size.  LIMITED QUANTITIES of these will be available.  $5.00 per plant.

Melons – Transplant 1-3 plants in hills 24” apart.  Consistent watering is required since melons are mostly water.  Melons don’t like competition for nutrients.  Mulching around the vine when planted helps with moisture retention and weed control.

SUGAR BABY – Small 8-10lb water melons with a sweet, deep red flesh.

MUSKMELON – Traditional orange fleshed.  Chill and serve with vanilla ice cream for a delicious summertime dessert.

Eggplant – Transplant 18-20” apart after all danger of frost.  Cut the fruit from the plant to avoid damage.  Pick often to encourage additional production

BLACK BEAUTY – “Standard” heirloom eggplant dating back to 1910.  Sets it’s oval, deep purple fruit high off the ground so they are clean.

ROSA BIANCA - baseball to softball sized pinkish-purple with excellent flavor

JAPANESE "PICKLING" - long, skinny fruit that are a dark purple

Broccoli & Cauliflower – transplant 12-18” apart after all danger of frost is past.  Harvest main crown before flowers open.  Some will produce side shoots for an additional harvest.

WALTHAM BROCCOLI – Produces 4-8” blue-green heads.  Good flavor.  Will produce some side-shoots on stocky 20” plants.

SNOWBALL SELF-BLANCHING CAULIFLOWER – Will “self wrap”, but only in cool weather.  Tie outer leaves over head to blanch in warmer weather.  Excellent tasting 6-8” heads

Cabbage/Sprouts – Transplant 12-18” apart.  Plants are somewhat frost tolerant.  Harvest when heads are well formed and hard, but don’t wait too long or they may split

GLORY OF ENKHUIZEN – Early producer of large round heads.  This heirloom is an excellent keeper and makes great sauerkraut.

PREMIUM LATE FLAT DUTCH – Later producer of large, flattened heads.  Great flavor, also good for sauerkraut.

RED CABBAGE – Produces solid, small to medium heads that are dark red-purple in color.

EVESHAM SPECIAL - Old-fashioned English Brussels Sprouts variety, produces excellent yields of fine flavored, large sprouts.

For some reason our Brussels Sprouts never seem to "tighten up".  I believe it is because we're not giving them the attention they deserve.  Some useful information on how to grow these can be found at the West Virginia Cooperative Extension.  A PDF version is available on this page if you prefer to download a copy. http://www.wvu.edu/~Agexten/hortcult/homegard/brussspt.htm