Jalapeño Zapotec
This will be the third summer I have grown this varietal of Jalapeno. The first year, I only had one plant, that only had one harvest, and the fruit was kind of small. Last year, I had two plants, got multiple harvests of fruit 1-2 inches long, and it probably would have continued producing into December if I didn’t cut it off in November. This year I have started 6 plants! I found this varietal to be very flavorful, with an almost natural smokiness to it, and well as packing a punch with the heat. It develops more crack lines than other Jalapenos, but I did not mind. I fermented the bulk of my harvest last year into various pastes, pickles, and sauces. I am hoping for this year to get fruit about 2-3 inches long and to use them elsewhere in the kitchen.
Seeds from Baker Creek Heirloom Seeds
Korean
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Worldseed
Lemon Drop
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Purple Perfume (Cheiro Roxa)
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Baker Creek Heirloom Seeds
Ojeenmma
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Baker Creek Heirloom Seeds
Thai Hot
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Botanical Interests
Danvers 126 Carrot
The carrots are the first type of carrot that I have been able to grow that wasn’t just a little stub! I don't know if it is because I am starting to know what I am doing in the yard or if this varietal is more forgiving than others, but I recommend it! The flavor is also phenomenal and is the most carrot flavored carrot that I have ever had, if that makes sense. Supermarket carrots, to me, are almost flavorless and very mild. These are bursting with flavor, and surprisingly sweet as well. These carrots are delicious, eaten raw by themselves, shaved in a salad, or even cooked in a stew. If you don't think you can grow carrots, go ahead and give these a try!
Seeds from Botanical Interests
White Icicle Radish
I forgot if I found this "recipe" in a cookbook or from scrolling the internet, but it sounded so good I planted I immediately went out and planted this radish. To make this recipe, take some sourdough bread, toast it up, spread on a high-quality salted butter, add your thinly sliced radish, and finish with salt. Super simple, and super delicious! From seed to harvest it took no more than a month. The flavor of this radish had an excellent pepperiness that made it pop. I would like to say I experimented and did other things with this radish, but no, I ate it all on toast with butter. Give it a try! But don’t leave it in the ground too long as it will get woody and fibrous.
Seeds from Lake Valley Organics
Detroit Dark Red Beet
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Botanical Interests
All American Parsnip
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Botanical Interests