Squash - Summer - Straightneck
The Squash Summer Early Prolific Straightneck, 'Cucurbita pepo', was an All America Selection in 1938. The Straightneck is still very popular because of it's thick, tasty flesh. This old open pollinated squash is still a favorite and for good reason. The Early Prolific Straight is best when harvested at 4 to 7 inches. The flesh is fine-grained, thick, firm, and very tasty. They also can be harvested very small for a "baby" vegetable. Plant in the spring, 2 to 4 weeks after the last average frost date. Squash prefers well drained, rich soil with lots of organic matter. Harvest as soon as squash reaches at least 1 inch in length and up to 4 to 7 inches in length. Squash are most tender and flavorful when young. ... get more information
Parsley - Green River The Parsley Green River, 'Petroselinum crispum', has more vitamin C than an orange and freshens your breath! Do you push your parsley aside after a meal? Don't. Consume it for the vitamins and breath freshener for garlic breath. Parsley is not just a garnish. Parsley has a gentle flavor that does a great job of blending the flavors around it. The 1 foot tall by 1 foot wide plant is dark green with double curled foliage that is densely packed. Parsley is quite cold hardy and stays green and harvestable through much of the winter, even in cold climates. The Green River Parsley is also a very attractive edging plant. Their culinary uses includes salads, soups, butters, fish, and poultry. Green River Parsley is a very nutritious herb containing large quantities of vitamins and mineral such as calcium, iron, phosphorus, potassium and magnesium. Plant in the spring in well drained soil.
