This collection will produce up to $150 worth of garden fresh, organic produce in a single season. That’s your 4‘x4’ MinifarmBox™ paid for in just one crop!
One of America’s favorite eggplants, Black Beauty is a very well-adapted open-pollinated variety, thriving in almost every part of the country. It boasts big yields of large, glossy fruits that are a deep purple so intense it looks black. You can expect a dozen or so fruits on plants 21 to 30 inches high.
Easy-to-grow and deliciously tender, this yellow summer squash has been an heirloom favorite for over 150 years. An abundant producer of yellow-skinned, white-fleshed fruit, they are perfect lightly steamed, with a little olive oil or butter and shredded basil leaves. Yum!
To get a head start on the season, Yellow Crookneck can be sown indoors in pots, 2-4 weeks before the last frost, then transplanted very carefully. Pick them young, when 6-8 inches long and harvest every other day when plant is producing heavily.
Zucchini is such an amazingly versatile vegetable, and this ancient Italian favorite is both easy to grow and prolific for several months. Cocozelle’s soft flesh, with contrasting green stripes, has a slightly nutty flavor. The fruit, seeds and flowers are all edible, but what I like about this variety is that the fruits stay slender even at 12″.
These little beauties will be one of the first things you can harvest from your baby food garden and like all zucchinis, taste best when harvested young.
One of the most popular and versatile of peppers, the Poblano hails from Puebla, Mexico. Poblanos are beautiful, large peppers, 3 to 6 inches in length and 2 to 3 inches wide, ripening from a dark, shiny green to a deep, reddish-brown. Plants grow to about 25 inches high with peppers that hang down from multi-stemmed, upright branches. In it’s dried form it is called ancho chili, from the Spanish word ancho, meaning wide or broad.
The pepper has a subtle, sweet flavor that’s great in salads, stir fry’s and Salsa’s. They also pickle well and make a great addition to grilled kabobs. Peppers are rich in vitamins, A, C, K B6, beta-carotene, and folic acid.
This classic is an abundant potpourri of color, shape, taste, and texture. Harvest a new combination each day. Early greens (Arugula, Purple Wave Mustard, Red Russian Kale, and Très Fin Endive) complement an assortment of lettuces (Rouge D’hiver, Speckled, Red Salad Bowl, Buttercrunch, and Simpson Black-Seeded).
These lettuces are incredibly productive. Try cutting the tops off 2” above soil when half grown and watch then grow back 2 or three times
I call this classic Italian heirloom the ‘Gerry Bruckheimer’ of Basil because it’s such a huge producer. You’ll get bunches of continuous aromatic leaves bursting with sweet, liquoricy flavor.
Genovese has a high leaf to stem ratio and grows 14”-20” tall. It’s slow to bolt, and you can snip the flowers off to extend the harvest period