Sugar Pie Pumpkins are the traditional pumpkin for making pumpkin pies. It is because of their sweet, fine grained, orange flesh which is often more firm and less stringy than their carving cousins. They are a smaller pumpkin that weighs 1.0-3.1 kg (2-7lbs) each and be 10-25cm (4-10”) around.

Spaghetti squash or vegetable spaghetti is a group of cultivars of Cucurbita pepo subsp. pepo. They are available in a variety of shapes, sizes, and colours, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds.

Spaghetti squash (Cucurbita pepo) is a type of winter squash. Members of the winter squash family are known for their hard rinds and long shelf-life. Other types of winter squash include acorn, butternut, delicata, and buttercup squash, among others. Winter squash require a fairly long growing period to mature, and the fruits are harvested late in the growing season. They will last for months if stored at room temperature in a cool, dry environment.

V3 - This is the classic Italian eggplant typically used in Emilia Romagna to make 'Parmigiana' with tomatoes and parmesan cheese. This is a mid-early variety, very productive. It produces long, dark and slightly curved aubergine of medium dimensions with very few seeds inside. 

BEST TO START INDOORS

In early spring, start indoors about 2 months before outdoor night temperatures are reliably in the 50-55°F (10-13°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist and warm 80-85°F (27-30°C) and provide a strong light source until ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.

Long, cylindrical fruit, intense dark violet color.

Firm flesh with very few seeds. Vigorous plant and very resistant to the heat.

Excellent and prolonged production. High demand from the fresh market and from the processing for easy peeling.

Variety suitable for spring-summer crop in open field.

Guatemalan Blue squashes are large, elongated fruits, averaging 35 to 40 centimeters in length and 6 to 10 pounds, and have an oblong to oval shape with slight tapering towards the curved ends. The rind is firm, hard, and smooth, ranging in color from dark green, green-blue, to a dusty, gray-green. There may also be some faint light green, vertical striping extending the length of the squash. Underneath the surface, the flesh is dense, thick, and dark orange, encasing a central, oval cavity filled with stringy fibers and many cream-colored seeds. Guatemalan Blue squashes have a smooth, tender texture when cooked and develop a sweet, nutty, and subtly fruity flavor.

Seasons/Availability

Guatemalan Blue squashes are available in the fall through winter.

A pumpkin seed, also known in North America as a pepita, is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk, and are light green in color after the husk is removed.

Pumpkins are actually a type of winter squash. Many varieties can send out vines that are 10 to 20 feet long, which can be challenging for a raised-bed garden. One option is to grow them on a trellis, such as the Cucumber Trellis. Use a mesh bag or fabric to help support especially heavy fruit. Another technique is to plant them on an outside corner of your raised bed and let the vines ramble onto the grass.

Like summer squash, winter squash need rich soil that's been amended with compost. They need warm weather and warm soil to grow and produce well. In most cases, it takes 90 to 100 days from planting seeds until the squash are ripe. Cold-climate gardeners may want to get an early start by planting seeds indoors about three weeks before the last spring frost. Plant two seeds per 3" pot, and cut off one if both grow.

Transplant into the garden a week or two after the last spring frost. You can warm the soil by covering it with clear plastic, which works better than the traditional black plastic, as long as you seal the edges with soil to contain the heat.

Some winter squash and pumpkins — the bigger ones, generally — will only produce a couple of fruit per plant. The seed catalog or seed packet should tell you what to expect. Pumpkins are always fun for kids, but not always good for pie. If you want jack-o-lanterns, you can grow any variety; for pies and soups, look for "pie pumpkins" or "sugar pumpkins," which have sweeter, more flavorful flesh.

Teaa is a day neutral high yielding bitter gourd. Cultivable around the year except winter. Light green shiny fruits are 30 cm long, mild bitter and super tasty. First harvest is done is 45 days after transplanting. Single fruit weighs 20 0 grams. Yield is 10-12 tons/acre. 

This is a very popular vegetable growing on a vine which goes about 5m tall. A high yielding variety producing 35cm long slender dark green fruit up to 400-450 grams.. It’s cultivated around the world for its edible fruit, which is considered a staple in many types of Asian and Indian cuisine.

Best time to sow seeds after frost, seeds need min 20oC to germinate. For better germination rate, soak the seeds in water for a few hours before planting and sow them in 20mm deep in a sunny, well-drained position. They germinate between 10-14 days. Sow them 90 apart. Enjoy your harvest approx. 65-70 days from transplanting.

Bitter Melon / Bitter Gourd / Pinyin / Pare / Paakharkaai / Kaakarakaya / Karela / Balsam Pear – MALABAR LONG F1 - LONG DARK GREEN INDIAN

Howden's Field Pumpkin grows up to 25 lbs. Its sweet solid flesh is great for pies and its size is good for making jack'o lanterns.

Pumpkin seeds can be planted directly into the garden soil.

Sow seed directly into a raised mound of warm garden soil in late spring. 

Plant seeds 2 seeds on top of each mound 1” deep. Mounds should be 6' apart. Thin to one plant per mound. They should come up in 7-10 days depending on the soil temperature and will grow quickly in warm weather. 

Cucurbita pepo. Annual. Open-pollinated, heirloom, Non-GMO. Harvest in 120 days.

Appearance: Large, plump, and rounded or teardrop-shaped with glossy, deep purple to almost black skin.

Flesh: Creamy white with a mild flavor and spongy texture that becomes tender when cooked.

Seeds: Has many edible seeds.

Availability: Widely available year-round in supermarkets. 

Versatility: This is one of the most versatile types of eggplant, suitable for most eggplant recipes.

Grilling: Its large surface area holds up well to grilling when sliced.

Roasting: Can be roasted whole or sliced.

Frying: Ideal for breading and frying, such as in eggplant parmesan.

Dips: Can be roasted and blended into creamy dips like baba ganoush. 

Petch Siam eggplant is a small, round, Thai eggplant with green skin and distinct dark green stripes, often called the "Diamond of Thailand" (Petch Siam), harvested when about 2 inches for a mild, slightly bitter taste and firm texture that absorbs flavors well in curries and stir-fries, growing on compact, productive plants. 

Shape/Size: Small, round, about 1.5-2.5 inches in diameter.

Color: Pale green with darker green stripes, resembling a Kermit eggplant.

Texture: Firm flesh that holds up well in cooking.

Taste: Mildly sweet with subtle bitterness, taking on the flavors of spices like chili, basil, and soy sauce. 

Plant: Compact and productive, producing many fruits.

Maturity: Early to mature, around 50-55 days from transplant.

Harvest: Best picked small (ping pong ball size) for optimal flavor; overripe when seeds turn brown. 

A staple in Thai, Indian, and Vietnamese cuisine.

Excellent for curries (especially with coconut milk), stir-fries, and dips like baba ganoush. 

Solanum aethiopicum

It is a small, round eggplant that is green when young and turns orange when ripe. It has a sweet, tender flesh when young and a bitter flesh when mature. 

Appearance 

Small and round, about 5–7 cm in diameter

Green when young, turning orange with red striations when ripe

Smooth, firm skin when young

Taste 

Sweet and tender when young, bitter when mature

Uses 

Can be eaten while still green, or used in baking, grilling, stewing, or pickling

Can be used as an ornamental vegetable, or hollowed out for baking