Eggplant  “Orient Express”:  Attractive, slender, 8-10″, glossy black fruits in the long Oriental style. Ready up to 2 weeks before other early varieties, it features an ability to set fruit in cool weather as well as under heat stress. Tender, delicately flavored, and quick cooking.

Sweet Pepper ”Ivory”:  Extremely high yields of medium sized, blocky peppers with a rich, creamy ivory-white color.  68 Days.

Sweet Pepper “Big Bertha”: Giant four lobed deep green fruits measure up to 8-inches long and 4-inches wide. A widely adapted, proven performer that is great for salads, freezing or stuffing. 72 Days.

Sweet Frying Pepper “Lucille’s Fryer”: A great frying pepper from a local Italian grower. 70 Days.

Basil “Purple”: You can substitute purple basil in any recipe that uses regular basil. Start out with slightly less purple basil than you normally use because the flavor is more intense and you don’t want to overdo it. Looks great and smells great
 

Basil “Lemon”: A great tasting lemon basil, with a sweet, tangy flavor. This heirloom variety has been grown for 60 years in southeastern New Mexico. Very bright green, 2 1/2″ long leaves and white blooms make this basil both attractive and intensely flavorful.

Chard “Taglio”: This is a petite swiss chard.  It is mild and almost like spinach in flavor.

Onions “Walla Walla”:  A large, sweet, yellow slicing onion.  Best used fresh and raw, as cooking lessens it’s flavor

Lettuce “Prizehead”: This is a non-heading, loose leaf lettuce despite its name. This lettuce is broad leafed and curled with light green leaves tinged with a red-bronze color. This very early heirloom variety is absolutely beautiful and delicious. Fast growing and relatively slow to bolt, this variety is almost never bitter. 50 days.