Thursday, August 17, 2017

What the heck is a ground cherry?

Michele K.  Koskinen

What the heck is a ground cherry? The unique very old fruit, ground cherry  (Physalis pruinosa) was introduced as a new plant at this Spring's Master Gardener Plant Sale. Each year I try at least one new vegetable/fruit to grow. I either buy it or start it from seed, and research it before planting. This year for a variety of reasons I did not have the opportunity to do the research and just plopped it in my garden. And, surprise, surprise it is so much fun and the neighborhood children love it to the astonishment of their mothers.

To grow this plant in your garden it needs to be trained to grow in a tomato cage or other support or it needs a lot of room to roam.
The photo shows one plant and it is about 5ft  long tip to tip. 

Water regularly, fertilize when the flowers first appear, and watch the tiny little lanterns grow.

Everyone passing by my garden look at the little lanterns with curiousity. They are growing on an interesting vine inside paper husks. Light in your hand  it looks similar to a tiny tomatillo.
The flavor is curious a blend of  tomato with another flavor. So far the neighbor children have said cherry. Could it be the name? We adults think citrus.

A small fruit it tends to drop to the ground when ripe. I use salt hay as mulch so it lays gently on the hay until harvested every day. Slightly unripened fruit can be picked and will ripen on your counter in an open airy container.
I have read it can be dried and frozen also.

Ripened fruit ready to eat

So how do you use Ground Cherries besides popping them in your mouth and saying yum? Links for salsa, tomato and Cherry salads, pies, tarts with other fruit and a variety of other recipes can be found online. Below is a salsa recipe gleaned from a blog. Links to other recipes are also noted

From farmgirlsdabble blog


yield: 3 TO 4 CUPS OF SALSA


  • 2 c. quartered cherry tomatoes

  • 1 c. halved ground cherries

  • 1/3 c. finely chopped red onion

  • 1 garlic clove, minced

  • 2 T. minced red chili

  • 1/2 c. finely chopped fresh cilantro

  • 3 T. fresh lime juice

  • 1 T. extra virgin olive oil

  • 1/4 tsp. cumin

  • 1/8 tsp. kosher salt

  • 1/8 tsp. freshly ground black pepper


In a medium bowl, fold together cherry tomatoes, ground cherries, onion, garlic, chili, and cilantro. Drizzle the lime juice and olive oil over the top, folding a couple times to incorporate. Then sprinkle with cumin, salt, and pepper. Fold again to bring it all together. Enjoy immediately or refrigerate for an hour or two before serving.
Serve with tortilla chips, or over grilled fish or chicken.

Other recipe inks to explore:

Friday, August 11, 2017

Mad Hatter: A Hybrid Pepper

by Michelle L. Dauberman

Check out this fun 2017 AAS National winner called the mad hatter pepper (Capsicum baccatum).  First you'll notice its distinctive shape and then you'll be wowed and rewarded by its taste.  The consensus being that it's altogether sweet, citrusy and floral though there will be some mild heat as you nibble near the seeds.  This sounds perfectly divine to me if and when you are ready to take a break from the palate scorchers like the Bhut jolokia (aka, the ghost pepper).

These charming peppers were bred for varied North American conditions and the yields are high.  The habit of the plant itself is on the larger side and it is a vigorous grower.  You can expect a mounding, upright habit with a height of 36 – 48” and a width of 36 – 48.”  Like most other vegetables it likes to be exposed to full sun.

You can pick the peppers when they are a mature green or you can wait a bit and let them ripen to red.  If you wait you’ll be rewarded with a sweeter and richer flavor.  Generally speaking it takes 65  70 day to reach its mature green state and 85  90 days to reach its ripe red state.

Given this peppers unique shape and sweeter disposition it would be a fun addition to a children’s vegetable garden!

For more information on peppers check out these PSU Extension links:

Container Grown Peppers

Penn State Extension – Growing Peppers

Thursday, July 6, 2017

Bees & Germander

by Michelle L. Dauberman

The plight of the bee is getting more and more serious if you ask me.  I’ve been doing my best to support them in the vegetable garden and in the landscape by providing the plants, shrubs and trees that they love to visit but here’s a small shrubby plant/herb that I’ve overlooked:  Germander (Teucrium).

Germander is quite hardy and can handle a variety of garden/landscape situations including poor soils and drought like conditions.  It can tolerate part-sun but prefers full-sun.  The lavender flowers that the bees find so appealing form on spikes, July through September.  A bonus of this plant is that there are evergreen varieties so, if you’d rather use it in your landscape as a low laying hedge rather than in the herb or vegetable garden, have at it.  You’ll have something green to look at while everything else is dormant. 

These are tense days for the bees so think about using this non-native (yes, I said not native) small sub-shrub as a compliment to your other native pollinator friendly plants, shrubs and trees and bring on the bees!

If you’d like to take a look at this plant in action visit the PSU Edible Demonstration Garden at the Horticultural Center, in the beautiful Fairmont Park, right here in Philadelphia.  I promise you won’t be disappointed.

Thursday, June 22, 2017

Harlequin Bug

By Stephanie Rukowicz

The harlequin bug is a type of stink bug, much more colorful than the brown ones you might find around your house. An invasive species, it is a common insect pest of crucifers in the southern part of the U.S. but in recent years has been reported in PA as well.

2016 brought my first encounter with harlequin bugs. First eggs were sighted on kale around the same time I was noticing leaf miner damage to spinach and beet leaves (early May). At the time, I wasn’t sure what had laid the eggs, but noted their distinguished geometrical grouping and pattern.
 Uncapped (already hatched) eggs.

Side view of eggs, note black striping along side.
As the season progressed,the harlequin bugs made themselves known. Mostly laying on and inhabiting my kale plants, I attempted hand control by picking eggs and both adult and baby bugs, which helped but did not eliminate the population. I noticed as I pulled and destroyed severely infested plants that bugs and eggs could also be found on closely neighboring tomato plants. The warmer winter of 2015/2016 may have played a role in my new familiarity with this insect pest. Also, two plots in our garden use a radish cover crop, possibly providing a nice winter home for adult bugs.
Harlequin bugs on the underside of a collard leaf. Adult top left, youth middle right.
Later this season, I also spotted Harlequin bugs in the Parks and Rec vegetable garden at Columbus Square Park. Is this a new issue for South Philly? I wonder what next year’s gardening season will be like and if we need a more concentrated effort to control this pest population.

Collard leaf with damage from harlequin bugs,
browning and spotting. Also showing
concurrent damage from cabbage lopers
(holes and munching around leaf margins).
“Early in the season populations and damage are often low and you may be tempted to ignore them. But, with two to three generations in a season, by the time fall crops begin to mature their numbers may be one hundred times as high, causing serious damage. Harlequin bugs reproduce quickly, developing from an egg to an adult in about 48 days. Adult males may live up to 25 days and females up to 41 days. During their adulthood they can mate repeatedly laying multiple egg masses of 12 eggs every 3 days. That means a single female can produce 164 eggs. My advice – don’t ignore harlequins bugs; put together a plan to keep their numbers low.”

“Host-free periods without brassicas can help limit the population. Remember brassica cover crops, like forage radish, are known hosts. Harlequin can also feed and reproduce on wild weedy mustards (Shepherd’s purse, wild mustard, pepperweed), pigweed (Amaranthus spp.), lambsquarter (Chenopodium spp.). Keeping these weeds under control in fields and on field edges will limit habitat. Leftover crop residue in the field provides a protected host area for over-wintering adult harlequins. Remove or disk in residue to destroy overwintering sites. Trap crops have been recommended, but I would suggest that you need to rapidly kill the bugs in the trap crop, or destroy the trap crop and follow it with a host-free period, for this to work well. Plant an early crop of horseradish, mustard or kale and try to kill the harlequin bugs concentrated on this favorite host. One grower has successfully controlled harlequin by frequent vacuuming.”

Thursday, June 15, 2017

Window Box Idea: Succulents!

By Stephanie Rukowicz

Unlike some other Master Gardeners, I have not yet developed a knack for ornamental containers. Philadelphia's hot summers, long dry periods, and our home's south facing location add up to annual die-off of most of my window box plantings. The shallow, narrow boxes just don't retain enough water to cope with the elements. Short of an auto-drip watering system, I was running out of ideas until I stumbled past this window box on one of my walks. 

Succulents! The perfect plant to withstand the urban summer elements. Now I just need to decide which varieties to try, as there are so many to choose from. 

This article from Penn State Extension is helpful in narrowing down the options. An excerpt:
"Besides their eye-catching appeal, succulents are relatively pest and maintenance free. They are easy to grow if their cultural needs are met. Their large, fleshy leaves store moisture, making them relatively drought tolerant. The larger the leaves on the plants the longer they can go without water. The most critical aspect of success with succulents is to plant them in a container mix that drains freely...Variegated and light green leaves can scorch in full sun. Darker green and burgundy leaves can generally tolerate more sun."

Sunday, June 11, 2017

Questions from the Philadelphia Master Gardener Hort Line/Ergot or not

Those of us who volunteer for the Philadelphia Master Gardener Hort Line have researched and answered some interesting questions. We have learned about plants, pests, disease, and general gardening along the way. From time to time, we'd like to share some of the more unusual and interesting of those questions with you.

Ergot or Not?

Last summer, a woman sent an email inquiry to the Hort Line that included photos of a dark growth on ornamental grass. The grass was planted in the Pennypack Ecological Restoration Trust in Huntingdon Valley. She noticed the growth as she walked the acres of trails and saw that the growth was widespread. She was concerned that it was ergot, which could pose a serious public health threat.

What is ergot? Ergot is the name given to a group of fungi of the genus Claviceps. Its most common host is rye, although it can grow on many other types of grasses, including wheat. Because we consume so much wheat flour, contamination of wheat has the most serious and wide-spread implications for human health.

Ergot causes constriction of blood vessels and has been used medically to slow blood flow from wounds and childbirth.  Unfortunately, it can also have devastating effects if ingested in excess. Ergot can cause severe pain in arms and legs, a syndrome called St Anthony's Fire.

In high levels, ergot can cause hallucinations. LSD is derived from ergot and some historians think ergot poisoning may have played a role in the Salem witch trials or other significant outbreaks of hysteria.
And it's not only humans who are affected by ergot. Livestock can become ill, as well as wildlife and pets.

So it makes sense that there are strict regulations for the presence and levels of ergot in cereal grasses. Ergot-contaminated wheat can be cleaned, but it is costly and not always successful. In some cases the wheat must be destroyed.

The grasses in Pennypack Ecological Restoration Trust were not meant for consumption, but if this was ergot, we needed to alert the folks in charge of the meadow to be sure the infection didn't spread.

My first step was to look at the submitted photos and compare them to online photos of ergot posted by the USDA and various US university extension services.

First, take a look at the submitted photos:

Now check out photos of ergot:

The good news: They don't look like the same growth, do they? The Pennypack growth is round and covered with ripples and convolutions, while the ergot is elongated and horn-shaped.

I wrote back to our questioner to say I thought it wasn't ergot, but that I wanted to be sure, I forwarded the question to Dr. Gary Bergstrom, a wheat pathologist at Cornell, who told us it was definitely a smut fungus and not ergot. I was happy to be able to report to our questioner that the growth was not a health threat. 

Another successful Hort Line investigation comes to an end!

If YOU have any questions and are not sure where to turn, ask the Hort Line! If we don't know the answer, we know someone who does!

Ask the Hort Line!

Ask the Master Gardener Hort Line 
for expert advice on all of your gardening questions!

Master Gardener volunteers are trained and have access to information on all sorts of gardening questions. 

 Weird-looking bugs in your roses? Ask us!

 Need advice on your kale crop?
                                Ask us! 

If WE don't know the answers to your questions, we know someone who DOES! 

In the words of one of our dedicated volunteers, we are in relentless pursuit of the right information!

Call us at (267) 314 8711 and leave a message on our voicemail.

Or send us an email at

We would love to hear from you!

Saturday, April 22, 2017

Garden Day Plant Sale Update

Free Soil Sample 

How to take your sample is below
Speakers of the day will be on the following topics

11AM  Pollinator Habitate 
12 PM Tour of the Pollinator Garden
12 PM Container Gardening for Vegetables
1PM    Three season gardening. What How and Why?
11 to 2 Tours of the organic edible garden, orchard, and Award Winning Pollinator Garden

All Day  Ask the Master Gardener

Do you like to try unusual plants? We have a few.
Cuban Oregano                                             
  •  Cotton Plant
  • Vicks Plant
  • Castor Bean (Toxic but beautiful climbing plant in the right garden)
  • Jack in the Pulpit
  • Strawberry Spinach
  • Cress
  • Triple curled Parsley
  • Quinoa Brighest Brillant Rainbow
  • Okra Clemson Spineless
  • Lemon Grass
  • Ascepias -Milk Weed
  • Solidago ZIG ZAG 
We will also have divisions from our pollinator garden as well as divisions brought in by our Master Gardeners from their gardens. All a surprise until this coming week.

General Prices

4"pots  3.00
6 Pks.  4.00    
Scented Geraniums.  5.00 All a great size
Calendula    5.00
Larger pots of perennials 5 to 18

Pre planted Mixed Herb Garden       25.00

Wild Columbine 

Trumpet Honeysuckle    15.00


Thursday, April 13, 2017

Sweet Potato Flatbread

by Michelle L. Dauberman

I don’t know about you but I love a good carb.  Especially those that come in the form of warm breads and sweet potatoes.  So what would you say to me if I told you that you could combine the two into a tasty flat bread and that you make some at home.  Yum, right.  So here’s the skinny.

To make sweet potato flatbread you will need:
2 Tbsp of oil
1 c of all-purpose flour + ¼ cup of flour for rolling out the flatbreads
1 c of mashed sweet potato
½ tsp of salt

Making this flat bread is just as simple as the ingredients:
1.  Cook/boil 1 c of sweet potatoes.
2.  Mix 1 c of flour, 1 c of mashed sweet potato and ½ tsp of salt.  Knead until it forms a smooth dough.  Your dough may be a bit sticky so dust it with a little flower as needed.
3.  Dust a flat surface with flower.
4.  Place the dough on your flat surface and divide it into 6 equal pieces.
5.  Roll out each piece into a thin circle.
6.  Heat 1 tsp of oil, at medium heat, in a pan.
7.  Cook/heat the first side until golden brown and flip to cook/heat the second side.
8.  Serve warm and enjoy!

For more information on how to grow sweet potatoes in your home garden visit this PSU extension page:

Garden Day and Plant Sale Partial List of plants for sale

The April 30th Garden Day and Plant Sale is fast approaching. Below is a partial list of
plants available as new selections become available closer to the sale.

See everyone on the 30th.


Amaranth (Yin Tsai/Chinese Spinach)
·       Mixed – thrives in the heat of summer when growing spinach is impossible; its soft leaves are a welcomed addition to salads; like spinach, it melts delectably when cooked; mixed green, red and b-colored
·       Rustic—smaller Italian native; distinctive nutty flavor; fine, deeply indented, dark green leaves; slow to bolt;
·       Boldor—luminous golden beets; improved uniformity and vigor; sweet and delicious when juiced, shredded in salads or roasted
·       Cylindra – shaped more like a fat carrot; 6-8” long, 1 ½ to 2” long; dark red roots taste great; ideal for slicing or pickling
·       Detroit Red – heirloom; large, smooth roots; also good for greens at early stage; exceptional flavor; freezes & cans well
·       Golden Orange—heirloom;  dates back to early 1820’s; rich, golden-yellow and very sweet; greens are tasty
·       Touchstone Gold – pale orange spherical roots with sunshine gold flesh; delectable sweet taste, both raw and cooked; keeps wonderful color when cooked; more reliable than many other golden types
·       Gai  lan – also known as Chinese kale or Chinese broccoli; thick, flat, glossy, blue-green leaves with thick stems; flavor similar to broccoli but slightly more bitter
·       Gypsy—very heat tolerant; plants are very vigorous with a strong stalk and energetic root system; color is a paler green; resists down mildew; good flavor
Broccoli Di Rapa
·       Novantina – non-heading broccoli, also called Broccoli Raab or Rapini; always served cooked
·       Red Express – one of earliest, open pollinated red cabbages available; uniform, dense heads; medium sized – 2-4 lbs.; crunchy texture; can be planted close together in a compact space
·       Vates—in 1950’s this strain was praised as a “new, dwarf strain,” longstanding and heat-resistant; winter-hardy in this area, producing a crop into very cold autumn weather; make super healthy and delicious cooked greens
Cress/Garden Cress
·       Wrinkled, Crinkled, Crumpled – very ruffled garden cress; good for salads; very flavorfull
·       Armenian – heirloom, highly ribbed; light green; sweet taste; long and thin; best picked when 12”
·       Boothby Blonde – heirloom; short, oval fruits; 3” to 4” in length; become yellower as they mature; sweet, mild flavor
·       Dar good slicing/pickling cuke; bushy plants that are good for containers; fruits hold well on plant; powdery mildew tolerant; superb new Polish variety
·       Mexican Sour Gherkin (Mouse Melons) – heirloom; packs lots of flavor in tiny, teaspoon sized fruit; delicate foliage with fistfulls of tiny, fruit that look like miniature watermelons; grow in the ground with a trellis to plant in a hanging basket
·       Tendergreen Burpless --  excellent slicing green cucumber; popular for over 80 years; medium-dark green; 7-12 inches; smooth, tender skin; tolerates cool, damp soil; powdery mildew and mosaic virus resistant; altogether a superior sort
·       Black Beauty – very handsome heirloom eggplant; one to three pound, glossy, deep
purple fruits that keep well and have superb flavor
·       Black Egg—fruit resemble black bombs or teardrops; produces unusually tender fruit on
vigorous 3 foot plants; sets fruit early and best when picked early
·       Slim Jim – exceptionally earyl; fruits are purple, long and slender; flavor is mild; harvest  at any size but 4-5” is best
·       Tres Fine – frisee –type heirloom; mildly bitter bite ; a wonderful addition to salads
·       Zefa fino – all parts of plant are edible with a sweet, licorice-like flavor; 4” medallion-shaped bulbs mature in 90 days; leaves of the 2’ plant can be eaten throughout the summer; very aromatic and tender, never woody; almost never bolts
·       Blue Curled Scotch – heirloom; compact plants yield tender blue-green crinkled leaves; quite delicious; very cold hardy; rich in vitamin A
·       Red Russian – tender, oak shaped, 3’ leaves from reddish green to red after frost; may be left in garden for harvest throughout the winter
·       Kolibri – exterior attractive purple, interior crisp, clear white; flavor is fine and delicate for kohlrabi; globes can exceed 1 pound and are not woody
·       Kongo – produces uniform pale green fruit which hold well in ground without becoming woody; luminous light green skin encases a tender, juicy, creamy-white interior; best to harvest young for best flavor
·       Black Seeded Simpson  -- old favorite; light green frilly leaves, loose head; very dependable
·       Burpee Mesclun Blend
·       Garnet Rose – Romaine type; bright garnet color throughout; excellent for containers
·       Green Towers – tall Romaine type; intense green; easy to grow
·       Kweik – quick-harvesting, large, lime green butterhead lettuce; grows best in cool temperatures
·       Leaf salad Blend Mix
·       Little Gem – heirloom; very small, romaine type; heat tolerant
·       Paris Mesclun Mix
·       Red Oak Leaf – long standing oak leaf variety; does not turn bitter in the heat; tight rosettes of deeply-lobbed leaves, tinged with gorgeous burgundy
·       Red Velvet – soft frilled leaves are maroon and green; loose leaf; slow to bolt
·       Stardon Lettuce Mix
·       Tom Thumb – heirloom; small cabbage-like green heads only 3-4” across; very tasty
·       Winter Density – Romaine type; early and compact; bolt resistant
·       PMR Delicious 51 (Cantalope) --  juicy, perfectly sweet dark orange flesh with creamy texture and strong flavor; excellent resistance to powdery mildew
·       Rocky Ford (Musk Melon) – average size musk melon; well known for fine grain texture and sweet flesh; wowed gardeners since 1881
·       Sugar Baby (Watermelon) -- melons roughly 10 inches across; unmistakable crisp, mouthwatering  rich, sweet flavor; perfect for the home garden
Mustard Greens
·       Purple Osaka – Japanese mustard greens with large, rounded purple leaves; beautiful, pungent and sharp; best when planted as cool weather crop; can be used as companion plant to discourage aphids     
·       Red Giant— this India  Mustard is easy to grow, vigorous and good in stir fries, quickly boiled or pickled; grows to 1’ with large, slightly fringed leaves of a deep purplish red; winter-hardy and slow to bolt; relatively resistant to disease and pests
·       Clemson Spineless  -- plants are about 3’ tall; numerous spineless pods that are tender and tasty if picked young; won All American award back in 1939 and still going strong
Pak Choi
·       Shanghai Green – delicious baby type; compact plants; light green stems; extra tender; finely flavored
Peppers (Hot)
·       Big Thai Hybrid – medium-hot, 4” to 5” fruits on 30” plants; mature quickly from green to dark red
·       Cayenne Blend – adding cayenne increases the “heat” of your favorite chili or othe spicy recipe; fruits are colorful and festive when dried
·       Early Jalapeno – early, dark green 3” peppers; excellent fresh or pickled; zesty flavor
·       Hungarian Yellow Wax – medium-hot Old World favorite; excellent for pickling; also good for salads and frying
·       Spicy Fiesta Blend – hot and spicy; great for containers
 Peppers (Sweet)
·       California Wonder —vibrant, red when ripe fruit; crisp and flavorful
·       Coral Belle – intensely orange bell pepper; compact plant with reliable production
·       Jupiter – older commercial variety, perfect for home gardener; produces blocky 4 ½” by 4 ½” green fruit that ripen to red; disease resistant
·       King of the North – open pollinated; very bushy, high yielding plants; can produce 14-20, blocky, large fruits per plant; harvest when green or wait until they turn bright red
·       Mad Hatter – novel shape & flavor; disc-shaped, three-sided sweet pepper; citrusy flavor; vigorous plants produce an abundance of 2” to 3” fuirts
·       Strawberry – old-fashioned plant dating back to 1600’s in Europe; produces greens that are picked and cooked like spinach plus attractive red but bland tasting berries that can add a nice touch to fruit salads; easy to grow plants
Swiss Chard
·       Bright Lights – almost neon in appearance with vivid red, orange or yellow veins running through the stalks; also effective in ornamental gardens
·       Burpee’s Rhubarb Chard – heirloom; crimson stalks with glossy green, crinkled leaves; easy to grow; best in full sun; tolerates some shade
·       Toma Verde – early, abundant and easy to grow; delicious tart green fruits mature to sweet yellow ones; enjoy raw, grilled or roasted
Tomatoes (Cherry)
·       Black Cherry – indeterminate; long vines covered with distinctive, very dark purple fruit; exceptional flavor of a Brandywine in a cherry tomato
·       Black Vernissage – “black” tomato loaded with flavor and production; 2 ounces make a big splash in garden and kitchen; heirloom
·       Camp Joy – strong growing vines bear big, heavy clusters of large-sized red cherries; full flavor with intense sweetness; heirloom
·       Gold Nugget— determinate; bright yellow; early and abundant; compact plant; thin skin yet resistant to cracking; 1” juicy, mild fruits
·       Green Grape – sister to ‘Green Zebra’; rich, sweet and zingy; fruits are lime green inside; skin is chartreuse –yellow; beautiful in salads
·       Pandorino – indeterminate;  vigorous, tall vines covered with early multiple cascading clusters of cherry-bright, sweet, grape-shaped fruit; extremely disease resistant
·       Peacevine—open pollinated; indeterminate;  perfectly round, 1” red fruits; plentiful and early; up to 18 tomatoes per cluster
·       Red Pear –heirloom grown since colonial times; indeterminate; attractive and tasty 1-2” fruits
·       Rosella – massive trusses of pink to purple cherries with smoky blush; ½” across; very few seeds; excellent balance of sweetness to acidity
·       Snow Fairy – incredibly dwarf tomato from Russia; heirloom; produces large yield of small, globe-shaped fruit, very early; plants are short, stocky and very deep green; fruit is tart and of an average tomato taste; good for containers
·       Sungold – indeterminate; great “tomatoey” flavor with intense sweetness; 1” fruit; very heavy yields
·       Sungold Select II –indeterminate; selection from regular ‘Sungold’; one of the tastiest cherries out there; variety is not completely stable – few plant still produce red fruit
·       Yellow Pear – indeterminate; very sweet, 1 ½” pear-shaped fruit; mild flavor; great for snacking; very productive; easy to grow
Tomatoes (Plum)
·       Amish Paste – indeterminate; sweeter than most paste tomatoes; juicy, 8-12 ounce fruits with meaty flesh; very few seeds; useful for sauces, canning and slicing
·       Italian Roma – heirloom; superb Italian paste and canning tomato; also delicious for salads and sandwiches; heavy producer
·       Russian Purple – purple, egg-shaped fruit; good for salsa, eating fresh or cooking; very productive; fruits weigh about 6 ounces each; AKA Ukrainian Purple
·       San Marzano – heirloom ;indeterminate; classic Italian paste tomato; many consider is the best; high-yielding
·       Speckled Roman – intriguing paste tomato with orange & yellow stripes; yummy flavor; very meaty; excellent for sauce, canning and freezing
Tomatoes (Slicers)
·       Aunt Ruby’s German Green –indeterminate; green fruit become amber tinged when fully ripe; spicy and sweet flavor; fruits 5”X4”
·       Black Krim – beautiful, dark purple-black fruits; rich, old-fashioned flavor with hint of smokiness; reliable and productive
·       Bloody Butcher – heirloom; indeterminate;  early to ripen; deep red color inside and out;  yields 5-9 3-4 ounce fruits in clusters
·       Brandywine – heirloom; winner of many taste tests; pinkish/red, extra-large fruit; fabulous flavor
·       Burpee’s Jubilee – indeterminate, high yielding cross between Tangerine and Rutgers; up to 3” across; bright golden orange; delicious mildly- flavored fruit
·       Carbon – heirloom; smooth, large and beautiful fruit; one of the darkest and prettiest of the purple types
·       Chef’s Choice Yellow—hearty, beefsteak type tomato in a beautiful yellow color; sweet, citrus-like flavor with just the right touch of acidity; disease resistant
·       Cherokee Purple – indeterminate; heirloom; old-fashioned variety from Tennessee; superbly rich flavor and striking color; very productive
·       Copper River – indeterminate; rare and very sought after, potato-leaf tomato; green when ripe bi-color with faint, metallic-yellow stripes
·       Early Harvest Hybrid – determinate; 10 ounce red fruit; 4’ high plants; early harvesting
·       Kelloggs Breakfast – indeterminate; heirloom; extremely large, sunny orange beefsteak with outstanding flavor that is unforgettable
·       Pineapple – indeterminate; heirloom; orange and yellow striped both inside and out; very large, beefsteak type; fruits are 5” in diameter with juicy, meaty flesh; fine, mild flavor; fruit can exceed 2.5 pounds!


·                Mammolo – perfect for containters;  bred for high leaf to stem ratio; bushy, compact plant; classic Italian aroma and flavor without the without the minty smell some of some of the Italian basils
·                 Purple Petra – premium purple-leaf basil; dark-red foliage with excellent flavor; good for containers
·                 Thai
·                 Lemon
·                 Lime



·       Cuban – part sun to full sun; drought tolerant; easy to start from cuttings

·                 Flat Leaf
·                Giant of Italy
·                Sweet Parsley Triple Curled (heirloom)

Sage Pineapple

                                          Perennials and Annuals


Arisaema triphyllum--'Jack-in-the-pulpit'

Coreopsis lanceolata--'Lanceleaf Coreopsis'

Scented Geraniums
Pelargonium--'Attar of Rose' scent
Pelargonium--'Citrus Scent'
Pelagornium--'Lemon scented'
Pelargonium--'Mint-scented Rose' scent
Pelargonium--'Old Spice' scent

Pepper, Ornamental--'Pepper on a Stick'

Calendula--'Ball's Improved Orange'
Calendula--'Yellow Gem'

Ricinis communis, 'Red Castor Bean' ****
 **** DANGER: poisonous, skin irritant

Setcreasea pallida--'Purple Heart'