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Sometimes described as green flying saucers, these flavorful summer squash are the perfect size for grilling, roasting, sauteeing, or eating fresh.
A wonderful tomato flavor with a hint of smokiness in slicer-sized tomatoes. This heirloom variety requires patience.
Medium hot (5000 - 10,000 Scoville heat units), 6" long yellow pepper, excellent for roasting, pickling, and frying.
The classic pole bean with 7"–9" long, ½" wide silvery-green pods; stringless when young, brown seeds. Excellent for freezing.
Green salsa lovers rejoice! Tomatillos (you'll need at least 2 plants) may be grown in large pots, but be sure to provide sturdy support.
Growing rosemary for culinary purposes is great, but don't overlook the ornamental value of this tough evergreen shrub.
A complex blend of flavors (citrus, licorice, grass, sweet) makes dill a kitchen staple, from pickles to salads, soups, and beyond.
1,550,000 – 2,009,000 Scoville Heat Units - we can't even compute what that would mean to your mouth, tongue, and stomach.
Depending upon the source, serrano chilis are rated "medium-hot to hot," from a low of 10,000 up to 30,000 Scoville heat units.
Registering 50,000 to 100,000 Scoville heat units, Thai Hot Chilis pack a big punch in small, slender thin-skinned fruit.
This pepper may be more familiar to cooks in its dried form - powdered, flaked, or ristras (strings of dried peppers).
This is the classic chili used for making chili rellenos - thick-walled, about 6" - 8" long, and mildly hot, only 500 to 2500 Scoville heat units.
A dependable, long-time favorite of home gardeners, but as with all peppers, it needs ample sun and well-draining soil.
Sweet, firm, mild - perfect for stuffing or eating fresh, but patience and summer sun is needed for these to ripen to red.
A not-so-spicy pepper with just a hint of the sweetness found in sweet peppers, though cooking does mellow the flavor even more.
Named for Jalapa, Mexico, this isn't the hottest hot pepper around but it is one of the most popular in the USA.
A large paste tomato considered to be the best canning and paste tomato out there, allegedly the parent of all paste tomatoes in the USA.
Developed at Oregon State University, one of the earliest medium-sized slicer tomatoes, ripening at 60 - 65 days from transplanting.
A meaty red tomato with classic tomato taste. Patience and all-day sun (6 hours plus) is required for the best flavored fruit.
Developed by Oregon State University specifically for damp or dry summers, late chills, and false springs - that's Oregon!
Large pinkish heirloom tomatoes with intense tomato flavor. Patience is a must, as this variety is slow to ripen but worth the wait.
An early, vigorous producer well suited to the Pacific NW, yielding clusters of 2-inch, red, flavorful fruits.