Witches Gotta Eat Too Seed Collection
Multicultural Bean: I can't get Blue Coco anymore, but this mix of yellow, purple, green, and purple-striped green pole beans is wonderful. Can be eaten as a snap bean or grown on to dry as soup bean. The purple podded ones turn green when cooked and make a good indicator that blanching time is done if you are canning or freezing. A nice colorful mix for pickling, and you won't find these plants bickering over who is superior to whom. These are organic seeds.
Rouge d'Hiver (Red Winter) Leaf Lettuce: Another heirloom, this one from 19th-century France. It's a reddish-brownish-green romaine type lettuce with thickish leaves that has been a part of kitchen gardens for at least 100 years. It's usually harvested at baby leaf stage (cut leaves and then come back when they regrow), but it can also be grown for small heads. Leaves are buttery rather than crispy. Good in cold weather but doesn't like it too hot. Organic.
Czech Black Pepper: One of the most beautiful peppers I have ever seen. Small (~2-3"), pointed peppers start out dark green, become greenish black, then indigo, and finally a deep garnet. Hot but not too hot, less heat than a jalapeno. Organic seeds.
Black Cherry Tomato: Consistently the best cherry tomato I have eaten and the best I have grown. The tomatoes are a sort of iridescent brown when they are fully ripe. Black tomatoes are known for their great taste and originated in Russia. Organic seeds.
Benning's Green Tint Patty Pan Squash: An improvement over the basic white pattypan, one of the types of summer squash that the native peoples grew before the Europeans came, but still the same wonderful Cthulhu shape. This variety is creamy white with a pale green tinge and was introduced into US gardens in 1914. Best when they are babies; let them get too big and you might find yourself engulfed.
Jack Be Little Pumpkin: Most of us don't have room for a full-bore pumpkin vine, unfortunately, but this guy can be grown even in a large pot next to a fence because the vines get only 3-5ft long. These little l/2 lb pumpkins are great for display but also good for eating stuffed with mushrooms, walnuts, and sage and roasted; the skin is edible if you boil the pumpkin five minutes before baking. This is a relatively new seed introduction (1987), but they have that nice old-fashioned "cheese" shape with deep ribbing and pencil yellow color.
© 2010, 2013 Harold A. Roth; No reproduction without permission