Seasonal Menu

Every 4 months we will offer a new seasonal menu of vegetables.

You can choose to continue to grow certain vegetables, or exchange them for others when you want a new variety. We update your garden with you, and then bring new starter vegetables each March, June and September. This is all included in your Standard Service package.

The Fall/Winter season in Central Florida is when our cold weather vegetables flourish. There are many vegetables that can grow all Winter long in our state. We have a special focus on kale, broccoli, carrots and other cold-weather vegetables.

In the Spring, you can choose to change out your vegetables for warmer-weather veggies, such as cucumbers, eggplant and squash.

Many different combinations of tomatoes, peppers, eggplant, lettuce, spinach and kale can be grown almost year-round.

Depending on your choice, you can choose up to 6 vegetables for each vegetable garden. If they are vertically-growing vegetables they will require an add-on trellis or cage.

Fall Seasonal Menu: September – February, 2018

Tomatoes/Eggplants/Peppers – 2’x8′ Garden: Choose up to 3

beefsteak tomatoesBeefsteak: 8-16 oz. bright-red slicers have good texture, which contributes to the high eating quality. Large yields of uniform, flat-round fruit. High resistance to disease. 76 d.

san marzano tomatoesSan Marzano: Excellent for canning, tomato paste, or puree. Rectangular pear-shaped, 3-1/2 inch-long fruit with mild flavor and meaty texture. Bright red color. 80 days.

cherokee purple tomatoCherokee Purple: Very productive plants bear loads of 10 to 12 oz. dusky rose/purple fruit with deep brick red interiors. Absolutely delicious with a pleasantly sweet and rich flavor. 80 days.

Cherry Tomatoes

cherry tomatoes gardenerCherry Tomato: 8-16 oz. bright-red slicers have good texture, which contributes to the high eating quality. Large yields of uniform, flat-round fruit. High resistance to disease. days. 60 d. Determinate

yellow currant tomatoesYellow Currant: Long, grape-like clusters of tiny 1/3 inch yellow cherry tomatoes. They are sweet, yet have an intense tomato flavor. 70 d.


eggplant Gardner in orlandoEggplant: Nearly 100 years old, classic big-fruited black eggplant. Glossy fruits are well shaped, and perfect for slicing into thick eggplant steaks for grilling or eggplant Parmesan. 80 d.

petite eggplantPetite Eggplant: Beautiful, shiny white eggplant clusters Expect big harvests of these mild, tender fruit that are perfect for grilling or sautéing in olive oil. Harvest at 3 to 4 inches long for the finest quality. 55 d.


sweet pepperSweet Pepper: High yields and extra-large fruit and sweet. Starts green and ripens to bright red. 75 d green

orange pepperOrange Pepper: Gorgeous 2 to 3-lobed bright orange peppers. The fruit is 3 to 4-inches long and 1 1/2-inches wide with a very sweet flavor. Just right for cutting into salads or cooked dishes.

ancho chile pepperAncho Chile Pepper: When fresh and still green, these mildly hot, heart-shaped peppers are stuffed and made into chiles rellenos. When mature they are dark, rust red, richly flavored, and often dried and ground into chili powder.

GREENS – 2′ X 8′ Garden: Choose Up to 2

romaine lettuceLettuce – Romaine: The standard green romaine for baby leaf. Provides good flavor and texture to salad mix. (Succession) 29 d.

red russian kaleKale – Red Russian: Baby leaf and bunching. Stems are purple; leaves are flat, toothed, and dark green with purple veins. Leaves are tender. For salads and light cooking. 25 d baby; 50 d full.

buttercrunch lettuceLettuce – Buttercrunch: Tightly bunched, 6″ fan-shaped head. Dark green leaves and small compact hearts that blanch to an appetizing yellow color. Crisp and sweet. Slow bolting. (Succession) 46 d.

ArugulaArugula: Less deeply lobed leaves and a slightly milder flavor. 38 d.
• Edible Flowers: White flowers with dark-pink veins. Sprinkle over salads or add to stir-fries. Flavor is spicy and nutty.

VARIETY – 2′ X 8′ Garden: Choose Up to 2

BROCCOLIBroccoli: Great taste. Harvest crown and additional side shoots for weeks. Can freeze too. 57 d.

beetsBeets: Heirloom variety produces beautiful, deep-burgundy leaves for salad or micro greens. Beets show attractive candy-striped zoning when sliced. 35 d baby leaf, 58 d roots.

cucumberCucumber: Dark-green, white-spined, firm cucumber. Harvest the fruit early for pickling, also a fabulous fresh slicer for salads and snacks. 1.5 – 5 in., 57 d.

sugar snap peasSugar Snap Peas: Eat whole when peas are round and ripe and pod walls are sweet, thick and juicy – eat them right off the plants! 62 d.

Long Term Commitment

Garlic: (Sept-May) Hefty garlic infuses entrees, soups and salads with mild flavor and medium heat. Keeps fresh up to 8 months. Fall ~240 d (7 mo.), Spring ~ 90 d. garlic~11 cloves per bulb.

yellow onionsYellow Onion: (Nov-Mar) “Sweet as an apple” is the expression used to describe its mild flavor. Great fresh or grilled, but great raw, too. Harvest young onions as scallions. For full-sized bulbs. 100 d. (3.5 mo.)

Shallots: (Oct – April) Green onion when tops are 6-8”. 200 d. (6 mo.)shallots

Herbs: Choose Up to 2

basilBasil: Classic Italian, sweet variety. Authentic flavor and appearance. 74 d.

parsley curlyParsley – Curly: Dark green, medium-fine curled leaves can be used as a garnish or a salad or entree ingredient. 75 d.

Spring Seasonal Menu: March – May, 2017

Tomatoes – Choose 2


Pineapple Tomato: Bicolored red and yellow fruit grows very large, up to 2 lbs., and is streaked with red both inside and out. The flavor is wonderful, rich, fruity and sweet. Abundant crop. 85 days.

Cherokee Purple: Very productive plants bear loads of 10 to 12 oz. dusky rose/purple fruit with deep brick red interiors. Absolutely delicious with a pleasantly sweet and rich flavor. 80 days.

Anna Russian: Heirloom seed handed down from a Russian immigrant. Large, juicy pinkish-red heartshaped tomatoes consistently weigh 1 lb. or just under. Flavor is superb and juicy. 70 days.

Cherry Tomatoes

Black Cherry: A perfectly round cherry with classic black tomato flavor, sweet yet rich and complex. Fruit is produced in abundance on vigorous, tall plants. These cherries are irresistibly delicious. 65 days.

Sun Gold Hybrid: Very sweet, bright orange cherry tomatoes taste not just sugary but also fruity and delicious. You won’t believe you’re eating tomatoes! 57 days.

Isis Candy: Yellow-gold cherry tomatoes with red marbling. Marbling varies from just a red blush to extensive streaking inside and out. Sweet taste that is also rich and fruity, and very delicious. Very productive plants. 67 days

Purple Bumble Bee: Striking looks and delicious, sweet flavor. Dark purple to almost black and streaked with mottled patterns of green. This is a great tomato for fresh salads and appetizers, where the appearance and texture of the fruit can really shine. 70 days

Early Season

Fireworks: One of the largest, earliest red slicing tomatoes available, and it has excellent flavor. This combination of size, earliness, and good taste is truly uncommon. Its bright red fruit are 6 to 8 ozs.60 days

Stupice: Bears an abundance of 2 ounce flavorful and sweet tomatoes. This variety has become a garden favorite for its earliness, productivity, and truly wonderful taste. 52 days

Peppers & Eggplant – Choose 2

Sweet Heirloom

Corno di Toro Red: Italian ‘bull’s horn’ colorful sweet peppers are 8 to 10 inches long. Ripen to deep red or bright yellow and are delicious fresh in salads, but more often are sautéed

Chinese Giant: Oldfashioned bell pepper is huge – 5 to 6 inches deep When fully ripened, it turns bright red and is very sweet. Perfect for making stuffed peppers. 75 days

Hot Heirloom

Bulgarian Heirloom Carrot (Pepper): Beautiful, 3-1/2 inch long, bright orange peppers have the shape and color of a carrot, but are quite hot. The flavor of these chiles is not only hot, it is also fruity, lending itself to use in chutneys, salsas, sauces, and even hot pepper jelly. 67 days

Serrano: Very hot chile called for in many recipes. 2-1/4 inches long, green, then red at full maturity. Suitable for salsas and sauce recipes as well as eating fresh. 75 to 80 days

Sport: This Capsicum annum type of pepper is popular for its use as a pickled pepper to go on hot dogs and other sandwiches. Essential condiment in a Chicago style hot dog. 1-1/2 inches long, medium-hot. 75 days

Tabasco: Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants. 80 days

Eggplant Heirloom

Pot Black: Compact variety produces an abundance of 2 to 3-oz. glossy oval black eggplant over a long growing season. Early maturity and plenty of vigor and tasty fruit. 60 days

Fengyuan Purple: Slender Asian eggplant is one of the longest available. Its beautiful purple skin is so thin that peeling is unnecessary and creamy white flesh is reliably mild with no bitterness. Wonderful for grilling or adding to stir fruit. 60 days

Listada de Gandia: This Italian heirloom eggplant is rightfully considered one of the most beautiful of all eggplants for its rich purple striping on creamy white skin. Fruit that can grow to 6 inches long. Mild white flesh is delicious and sweet with absolutely no hint of bitterness. 75 days

Greens/Carrot/Scallion – Choose 2


Romaine – Jericho: Organic, blonde romaine, attractive, bright light-green for baby leaf. 29 d baby

Romaine – Annapolis: Organic, darkest red romaine. 30 d

Butterhead – Red Cross: Organic, heat tolerant. Large, fancy, bright-red heads make a stunning presentation. 48 d

Kale – Olympic Red: Organic; color ranging from dark reddish green with purple ribs to full-purple. Tightly curled leaves with long petioles make colorful bunches. 60 d


Spinach – Corvair: Organic smooth-leaf, Very dark-green, uniform, oval leaves.


Carrot – Napoli: Organic with a sweet taste. Fall 70 d, Summer 58 d

Carrot – Kaleidoscope: A pretty rainbow effect that is sure to be noticed at the dinner table, even by the kids. 75 d


Scallions – Evergreen: Little or no bulbing. 65 d

Variety – Choose 1


Pole Bean: Northeaster Organic. A deliciously rich, sweet flavor. The 8″ long, 1″ wide, flat green pods are stringless and stay tender. 56 d

Wax Bean – Monte Gusto: Bright yellow, smooth pods. Elegant, flavorful wax bean. 58 d


Yellow Squash – Crookneck: Organic, traditional variety is well known for its buttery flavor and firm texture. 58 d

Zucchini – Dunja: Organic Squash Seed Dunja is a high yielder of dark-green, straight zucchini. 47 d


Cucumber – Corinto: Organic hybrid produces dark green, uniform, 7-8″ slicing cucumbers 48 d


Radish – Sora: Organic, produces highquality roots that maintain their crispness. 22 d

Summer Seasonal Menu: June – August, 2017

Longevity Spinach (Trellis): Succulent & tender edible leaves and stems. Thick and crisp like lettuce, good or little flavor, none of the bitterness of colored lettuce varieties. A gallon sized freezer zip lock bag filled with leaves only (after a good wet dunk) lasts for several weeks without any signs of rot. Used as an herbal dietary supplement to help decrease cholesterol, blood glucose, hypertension, rheumatism, viral ailments, and other illnesses. The leaves are picked for salads, soups, or sautéed them to make a dish. Also made as tea and extract.

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Malabar Spinach (Trellis): Glossy, thick leaves resemble spinach. Dark green leaves and deep red/purple stems. Mild Swiss chard taste. Use leaves and young stems in salads or stir-fries. Looks terrific climbing up a trellis, or, bean tower.

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Southern Peas or Blackeyed Peas: Black-eyed peas can be harvested as either a snap bean at approximately 60 days after germination, or as a dry bean after about 90 days.

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Winged Beans (Trellis): The plant produces pea-like beans with four winged edges. Almost every part of this unique plant is tasty and edible. The fresh young pods are similar to green beans with a chewy texture and a slightly sweet taste. When cooked, the leaves taste like spinach and the flowers like mushrooms. Climbing vine. 75 days to maturity.

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Calabaza Squash (Trellis): The vines are long, reaching as much as 50 feet. Will climb the trellis and wind around the ground of the garden. Each vine produces 2 to 5 fruits that tend to weigh between 5 and 12 pounds. These fruits take 45 days to ripen. Can be cut in half, seeded and baked, steamed, roasted, grilled, braised or sautéed. Add cubed Calabaza squash to stir-fries, casseroles, curries and stews. Cooked Calabaza squash makes an excellent stuffing for enchiladas, quesadillas, empanadas, and tacos. When cooked and pureed its smooth texture is ideal for pies, puddings, breads, soups, and stews.

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Swiss Chard: Eaten as cooking greens. Sometimes the fleshy white leaf midribs are separated from the leaf blade and prepared much like celery or asparagus. Chard is ready to eat 50–60 days from seeding.

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Okra: Ready for harvest about 60 days after seeds are sown. Pick pods when they are 2 to 3 inches long and soft; harvest comes just about five days after the flowers fade. For a continuous harvest pick pods every three days and do not allow pods to mature on the plant. Light green pods consist of 5-8 points. The standard variety in the South. Cream-colored flowers are also edible. Deep fry the flowers or eat them stuffed, or use fresh as a striking, exotic-looking garnish. Sweet and mild flavor.

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Mint: One of the ultimate summer herbs because of the cooling and cleansing feeling it gives. Both the leaves and flowers can be added to many dishes including desserts, beverages, meat, salads, as well as jellies and sauces. Mint has also been found to relieve common health problems, such as IBS, hiccups and cramps. Transplant

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Rosemary: Often used to season meats like pork, chicken, and lamb, but it’s equally delicious when used on roasted potatoes or in soups and rustic breads. Small pink flowers form in the second or third year. Year-round; Transplant

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Nasturtiums (Trellis): The leaves and colorful flowers are peppery flavored like watercress and are used in salads and as a garnish. The green pods are made into pickles, which are equal to or superior to pickled capers. Pods develop about 4 months after seeding.

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Cranberry Hibiscus (Small Shrub): The part of the plant that is edible are the calyces of the roselle flower which can be used to make a variety of jams, sauces, and teas. Many parts of the plant, including the seeds, leaves, fruits, and roots, are used medicinally or in foods. The leaves are lobed and redish-green and can be used as a cooked green or added raw for a nice “zing” to a salad. Appearing in October, the flowers are typically yellow with a dark center and about 3 inches wide. The part of the plant most popular however, is found at the bottom of each flower. This fleshy, bright red cup-like structure contains the plant’s seeds and is called a calyx. The color and tart taste of the calyces makes them a good replacement for cranberries. can substitute roselle for rhubarb when making a fruit crisp or pie. The seeds, which are high in protein, can be roasted and brewed like coffee, or ground and added to soups and salads. The nutrient-rich calyces can either be stored frozen or dried for making cordials, punches, and jams. The calyces can also be used to add color and flavor to herb teas.

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African Blue Basil: All parts of the flower, leaves and stems are edible. Yields a tasty pesto with a “rich, mellow flavor” and can be used as a seasoning in soups and salads, particularly those featuring tomato, green beans, chicken, etc. Fragrant with spicy vanilla overtones. Commonly used medicinally and in tea. Attractive spikes of light purple flowers. Great for soups, breads, mojitos, cut bouquets and just to have on hand. Seed; 60 – 75 days.

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