Vegetables

• Grows 6-12 inches tall

• Mature in 7-8 weeks

• Harvest ready when leaves are about 6 inches tall

• Plant in April/May for spring crop and August for fall crop

 

Planting Instructions: Plant seeds 1/4 inches deep and 3-4 inches apart and water lightly

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Cooking: Can be eaten both raw and cooked in salads, in pasta, sauces, soups

• Grows up to 2 ft tall

• Mature in 55-70 days

• Harvest ready when roots are a few inches wide

• Greens harvest ready young when they are 2-5 inches tall

• Plant in in early spring

 

Planting Instructions: Plant seeds 1/2 inches deep and 1-2 inches apart and water lightly, ensuring soil is kept moist

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Cooking: Can be eaten raw or cooked in salads, as a side, in soups, and sauces

• Grows 2-3 ft tall

• Ripe after 80-90 days 

• Harvest when heads are 1-2 inches wide

• Plant during summer for fall harvest

• Taste best when mature brussels are exposed to frost before harvesting

 

Planting Instructions: Plant seeds 3-4 inches      apart and 1/2 inches deep. Plant in full sun

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Cooking: Can be eaten both raw and cooked, most commonly eaten roasted as a side dish but can also be made into dishes like salads and casseroles

• Mature in 4-5 months

• Grows 10-14 inches tall

• Harvest 10-12 inches while sbottom of stalks are thin and white

• Plant early spring for summer use

• Plant late summer for fall use

• Have a grassy and subtle onion flavor

 

Planting Instructions: Plant seeds 2-3 inches      apart and 1/4-1/2 inches deep

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Cooking: Can be eaten both raw and cooked, both stalk and bulb are edible, used in soups, salads, and as a garnish in a variety of dishes

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• Grows 2 ft tall and wide

• Mature in 50-55 days

• Harvest before beans inside pod swell

• Plant mid-spring to early summer after frost has passed

 

Planting Instructions: Plant seeds 2-3 inches      apart and 1-2 inches deep. Soil must be warm/dry when planting or seeds can rot

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Cooking: Most commonly eaten sauteed/roasted/steamed as a side dish but can also be made into dishes like soups and casseroles

• Grows 12-18 inches tall

• Mature in 80-180 days

• Harvest ready when cabbage head is firm throughout

• Plant in spring 2-4 weeks after last frost

 

Planting Instructions: Plant seeds 1/4-1/2 inches deep and 18-24 inches apart and water lightly

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Cooking: Can be eaten raw and cooked, often sauteed or grilled, is used to make dishes like salad, coleslaw, stir fry, dumplings

• Grows 2-12 inches tall and grows up to 1.5 inches wide

• Mature in 60-80 days

• Harvest ready when tops of roots are 3/4-1 inch wide

• Plant early spring to early fall

 

Planting Instructions: Plant seeds 1/4 inch deep and 2-3 inches apart. Plant in loose soil

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Cooking: Eaten both raw and cooked with dips, as a side, in soups, etc.

• Grows 20-36 inches tall

• Mature in 80 days

• Harvest ready leaves are 10 inches long, harvest from bottom up

• Plant in early spring or fall as it is a cool season crop

 

Planting Instructions: Plant seeds 1/4-1/2 inches deep and 18-24 inches apart in loose soil

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Cooking: Traditionally eaten as a side dish in Southern food culture, also used in casseroles, soup, and much more

• Grows anywhere from 5-12 ft tall

• Mature in 60-100 days

• Harvest ready the silk at the end of the cob begins to brown

• Plant during late April/early May

 

Planting Instructions: Plant seeds 1.5-2 inches deep and 2-6 inches apart. Plant multiple rows so pollination can occur and produce ears

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Cooking: Most commonly eaten roasted on or off the cob, in soups, casseroles, salads, and much more

• Grows anywhere from 3-12 ft tall

• Mature in 50-70 days

• Harvest ready when the fruit is 6-8 inches long

• Plant during May after last frost has passed

 

Planting Instructions: Plant seeds 1 inch deep and 3-5 feet apart or 1 foot for trellised plants 

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Cooking: Eaten raw with dips, in salad, or canned and pickled

• Grows 18-24 inches tall

• Mature in 100-120 days

• Harvest ready when you can squeeze the fruit and there are no indentations left, indicating firmness

• Plant in late spring after the last frost

 

Planting Instructions: Plant seeds 1/4-1/2 inches deep and 4-5 inches apart, thinning to 12-24 inches apart once they sprout

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Cooking: Can be broiled, baked, sauteed, roasted, and air fried, is a popular vegetarian meat substitute, eaten as a side dish or in meals such as eggplant parmesan

• Grows 6 inches tall and 1 inch wide

• Mature in 30-50 days

• Harvest ready when leaves are 4 inches tall are 1 inch wide for red, 3/4 inch wide for white

• Plant in April/May for spring crop and August for fall crop

 

Planting Instructions: Plant seeds 1/2-1 inches deep and 1 inch apart in loose soil

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Cooking: Both root and greens eaten roasted/sauteed, also served raw in salads, or pickled

• Grows 1 1/2-3 feet tall and 2 feet wide

• Mature in 70 days

• Harvest ready when husk is dry or cherries drop to the ground

• Plant 2-4 weeks after last frost

 

Planting Instructions: Plant seeds 1/4 inches deep and 2-3 feet apart and water lightly

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Cooking: Can be eaten raw right off of the plant, in salads, salsa, pies, cakes

• Grows up to 7 ft tall and need to be trellised

• Mature in about 90-120 days

• Harvest ready peppers are 1-2 inches long and fully orange

• Plant 2-3 weeks after the last frost to make sure soil is warm

 

Planting Instructions: Plant seeds 1/2 inches deep and 18 inches apart in full sun

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Cooking: Can be eaten raw, dried, or cooked, used to add spice to salsa, soups, and sauces

• Grows to be about 2 ft tall

• Each plant will produce about 30 pepper pods

• Mature in about 80 days

• Harvest ready when pepper is dark green and 3-5 inches long

• Sow seeds indoors 6 weeks before last frost and then transfer outside once soil is warm

 

Planting Instructions: Plant seeds 1/4 inch deep and keep seeds moist

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Cooking: Can be pickled, stuffed, used in sauces, cornbread, bagels, and much more

• Grows 1-2 ft tall

• Mature in 65-75 days

• Harvest after pod has changed color and beans have plumped 

• Plant in late spring after the last frost

 

Planting Instructions: Plant seeds 1- 1 1/2 inches deep and 2-4 inches apart and water lightly

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Cooking: Commonly cooked and eaten as a side dish, referred to as butter beans, can also be used to make veggie burgers, or as an ingredient in dishes such as pasta salad

• Grows 2-3 ft tall

• Mature in 120-150 days

• Harvest ready when the base of the stalk is 1-2 inches wide

• Plant in early spring or fall as it is a cool season crop

 

Planting Instructions: Plant seeds 1/2 inches deep and 6 inches apart and water lightly

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Cooking: Commonly used to add depth to soups, stocks, and stews, can also be eaten raw in salads, grilled, roasted, in pasta, on pizza, in eggs, and more

• Grows up to 2 ft tall

• Mature in 60-80 days

• Harvest ready when leaves are young and about 4-5 inches tall

• Plant in early spring or fall as it is a cool season crop

 

Planting Instructions: Plant seeds 1/4 inches deep and 4 inches apart and water lightly

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Cooking: Most commonly eaten raw in salads, as a wrap, in stir fry, to make broth

• Plants grow to 3-5 feet tall

• Pods are spineless

• Best harvested when pods are 3 inches long

• Plant in spring/early summer after frost is finished

• 50-64 days to mature

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Planting Instructions: Plant okra seeds about 1/2 to 1 inch deep and 12 to 18 inches apart in a row. You can soak the seeds overnight in tepid water to help speed up germination

 

Cooking: Can be eaten raw or cooked, have a sweet grassy flavor and divisive slimy texture, often fried or used in soups/stews such as gumbo

• Grows 10-30 inches tall

• Mature in 100-175 days

• Harvest ready when onions reach a useable size or the stem turns brown

• Plant in early spring as it is a cool season crop

 

Planting Instructions: Plant seeds 1/4 inches deep and 12-15 inches apart and water lightly

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Cooking: Greens can be used similar to scallions and onions themselves can be eaten raw or cooked in salsa, sauteed, added to soup, meat, vegetables, and much more to add a depth of flavor

• Grows up to 3 ft tall

• Mature in 100-120 days

• Harvest ready when parsnip is 2 inches wide and 8-12 inches long

• Plant in early spring as it is a cool season crop

 

Planting Instructions: Plant seeds 1/2 inches deep and 1 inch apart in rows 18-24 inches apart​

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Cooking: Most commonly eaten cooked as a side dish, they can be roasted, mashed, sauteed, shredded, made into soups, and more

• Grows about 2 ft high

• Mature in 65-80 days

• Harvest ready when peppers are 4-6 inches long and have a glossy sheen

• If wanting to smoke/dry the peppers, leave on the bush until they turn red

• Plant 6 weeks before last frost indoors, or 2-3 weeks after the last frost outdoors

 

Planting Instructions: Plant seeds 1/4 inches deep and 1-2 feet apart in warm soil and full sun

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Cooking: Can be eaten raw and cooked, in salsa, sauces, stuffed, roasted, in soups

• Grow 3-4 ft tall

• Mature in 60-70 days

• Harvest ready when the husk splits, it may stay green or turn brown and dry

• Plant 6 weeks before last frost indoors, or 2-3 weeks after the last frost outdoors

• Plant in pairs to ensure pollination

 

Planting Instructions: Plant seeds 1/4 inches deep and 3 feet apart in warm soil

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Cooking: Can be eaten raw and cooked in salsa, sauce, and guacamole

• Plant grows 10-30 inches tall and 4-16 ft wide

• Mature in 90-120 days

• Harvest ready when fruit goes from green to orange and leaves are dry

• Plant in May-July

 

Planting Instructions: Plant seeds 1/2-1 inches deep with point facing down in hills 10-15 ft apart 

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Cooking: Seeds can be roasted and eaten, pumpkin itself is used in pies, soups, muffins

• Grows 8-12 inches tall

• Mature in 35-50 days

• Harvest ready when ;eaves reach 6 inches long

• Plant in early spring as it is a cool season crop

 

Planting Instructions: Plant seeds 1/2 inches deep and 12-18 inches apart and water lightly

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Cooking: Can be eaten raw in salads or cooked, used in breakfast items like eggs, quiche, frittatas, in dip, on pizza, in smoothies, pasta, and much more

• Grows 1-3 ft tall

• Mature in 40-60 days

• Harvest ready when the squash is 6-8 inches long

• Plant in April for a summer harvest or July for fall harvest

 

Planting Instructions: Plant seeds 1/2-1 inches deep and 2 ft apart and water lightly

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Cooking: Most commonly eaten roasted as a side dish, shredded as noodles, in soups, salads

• Grows 6-8 ft tall and should be trellised

• Mature in 60-70 days

• Harvest ready when pods are green and tender and 

• Plant in early spring after last frost

 

Planting Instructions: Plant seeds 1-1 1/2 inches deep and 2 inches apart in rows 1-2 ft apart

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Cooking: Can be eaten raw and cooked as a side dish, in stir fry, and salads

• Grows up to 20 inches tall

• Mature in about 10-12 weeks

• Harvest ready when leaves are anywhere from 5-12 inches long

• Plant in early spring or fall as it is a cool season crop

 

Planting Instructions: Plant seeds 1/2-1 inches deep and 2-6 inches apart in rows 18 inches apart

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Cooking: Most commonly eaten steamed or sauteed in soups, casseroles, quiche, and raw in salads

• Grows up to 6 ft tall and needs support

• Mature in 60-100 days

• Harvest ready when fully red and comes off the vine easily

• Plant between March-June and start indoors

 

Planting Instructions: Plant seeds lightly covered in soil and 2 ft apart in warm soil

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Cooking: Can be eaten both raw and cooked as a topping, in salsa, sauces, soups, salads, and much more

• Grows 12-14 inches tall

• Mature in 6-10 weeks

• Harvest ready when leaves are young and about 4-5 inches tall

• Plant in late August for a fall harvest

 

Planting Instructions: Plant seeds 1/2 inches deep and 4-6 inches apart and water lightly

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Cooking: Both the greens and the turnip itself can be eaten raw and cooked, in salads, roasted as a side dish, soups, and stews

• Squash grows up to 10 inches long and vines can be 3-4 ft long

• Mature in 60-100 days

• Harvest ready when fruit is a solid color and the rind is hard

• Plant in May for fall harvest

 

Planting Instructions: Plant seeds 1 inch deep and 2-3 ft apart and water lightly

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Cooking: Eaten roasted, in soups, chili, stuffed, in casseroles, in salad (shell and seeds not edible)

• Grows up to 2 ft tall

• Mature in 45-55 days

• Harvest ready when zucchini is at least 6 inches long

• Plant in late May-early July as it is a warm season crop

 

Planting Instructions: Plant seeds 1/2 inches deep and 3-4 inches apart in rows 2-3 ft apart

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Cooking: Most commonly eaten roasted as a side dish, shredded as noodles, in soups, salads