More and more people are choosing the varieties of food they will grow based on two very important factors often overlooked today: Flavor and nutrition! These qualities rank among the top priorities of the modern gardener looking to enrich their diet with natural, flavor-full and non GMO foods. The answer lies with heirloom vegetables. Heirloom vegetables are old, interesting varieties of the foods we eat today. They come in all shapes and colors and flavors, and are a throwback to a time when less emphasis was placed on yield and shelf life but rather taste and nutrition. This is why Homegrown has selected some unique heirloom varieties and made them available through our stores.
Below of a list of some heirlooms and other plants we propagated for sale this season:
Earl of Edgecomb Tomato– When the 6th Earl of Edgecombe died in the 1960’s, the heir to the title was a tomato lover and rancher living in New Zealand. He traveled to England to claim the title, and took this extraordinary tomato with him. The smooth, beautiful 3-inch round, orange, mango-colored fruits are perfectly globe-shaped, growing in clusters of two or more. Flesh is smooth, meaty and marvelous, with sweet, rich flavor, rather tropical and fruity. Indeterminate 73 days.
Indigo Rose Tomato -The blackest tomato yet. Acidic taste and deep plum interior. They show good field resistance to fungal disease and blight. Growing in clusters of 6-8 fruit weighing 2-2.5 oz. Very, very productive. Indeterminate.
Marianna’s Peace Tomato – It is said that Marianna’s Peace is among the 3 finest tasting tomatoes inexistence. Creamy, dense, red flesh is intensely rich, with perfect sweet-acid balance, great old fashioned tomato flavour. Large 12 cm (5”) fruit. Czech Heirloom from early 1900’s. 80 days Heirloom. Indeterminate.
Matt’s Wild Cherry Tomato – A very old tomato, possibly an originator of the modern tomato. Very tall vines can grow to 300-400cm. Harvest an immense amount of delicious, very small tomatoes right up to frost. Indeterminate, Heirloom 1889.
Black Zebra Cherry Tomato– Perfect for smaller gardens and containers, the Black Zebra Cherry is unique and flavorful. It’s a Heirloom and open pollinated Tomato variety which produces slightly larger cherry tomatoes (1-1.5?) with a firm consistency. Great for slicing!
Yellow Brandywine Tomato – A large Yellow Brandywine tomato. Good, sweet flavour, producing 1-2lb fruit on potato leaved plants. Pick just before ripe to avoid cracking.90 days. Indeterminate. Heirloom.
Roma Tomato – The Roma tomato is a determinate, oblong variety that is very meaty with a low number of seeds. Average fruit size is 5 ounces. Great for cooking, canning and making sauce, this heirloom dates back to 1958! Average time to maturity: 76 days.
Yellow Stuffers – These big, blocky, thick-walled tomatoes are the best beefsteaks for stuffing and baking. The tasty 200g (7 oz) fruits are like bell peppers, with large interior cavities. Plants perform just as well outdoors as in the greenhouse. Matures in 80 days.
Little Bells – These are very early sweet bells with thick walls, densely set onto dwarf plants. At the green stage these are apple yellow, ripening through orange to a dark red at maturity. Great pepper for northern climes with short seasons.
Poblano (Ancho) – These hot peppers are very, very popular in Mexico. They are called Poblanos when fresh and green but Ancho once they are ripe and dried. Green peppers turn reddish brown. They are mildly hot with a sweet taste 100-2000 SHU’s. Can be roasted and stuffed for chili rellenos (don’t forget to remove the skin after roasting). Dried, they can be ground for chili powder and added to mole sauces. Fully mature at 80 days.
Thai Sun Pepper – Perfect pepper for apartments and small Gardens. The miniature plant only grows ten to twelve inches high and about one to one and a half feet wide. The one inch peppers grow facing the sun. One plant has literally hundreds of these fireballs. This little devil packs a big wallop. The leaves are tiny so the plant is almost all peppers. It is easily grown in containers put on a porch, patio or deck. Anyone, anywhere can enjoy plenty of hot peppers with the Thai sun pepper. They ripen early and produce all season long. Each pod has a few scarce seeds.
Korean Gochu Pepper – Tired of making kimchi too spicy by accidentally putting in one too many Thai peppers? This pepper is here to save the day & make the best authentic kimchi. Not quite as hot as a Thai or cayenne, which means you can make your kimchivery red (tons of chili) without killing the people who eat it. Still fairly hot so be careful. The real greatness of this pepper is in its earliness to turn red in cool conditions & its enormous yields (No, really. So many peppers you won’t know what to do with all of them.) Dries easily & is great for ristras. Fruit are similar to a cayenne in shape but a little shorter & wider.
Carolina Reaper – GUINNESS BOOK OF WORLD RECORDS DECLARES THE CAROLINA REAPER THE “WORLDS HOTTEST PEPPER” Large plants produce loads of the hottest peppers on the planet. Beware! Peppers average 1,569,000 Scoville Heat Units.
For customer’s who would prefer to start their own plants, Homegrown provides a full range of information and products to help you achieve your goals. Stop by, or call your local store for details!