GreensKale

SpinachRomaine

Planting Your Seed1. Soak seeds for a few hours before planting.2. Plant seeds in early spring, or late summer in loose, loamy soil.3. Plant seeds twice as deep as the seed is wide.4. Keep the plants evenly moist throughout the season.5. Fertilize occassionally.6. Harvest by making a clean cut with a knife or scissors, leaving a half inch of plant behind, so it can re-grow, or by picking a few leaves at a time.

KaleThese leafy greens are best eaten young, before �bers become tough. Kale is a powerhouse of vitamins and minerals, promotes bone density, and have cancer preventing properties.

SpinachShown to have powerful nutrients to support cardiovascular and colon health, brain function, eyesight, and energy levels. Cook quickly and lightly to release more nutrients.

RomaineCrisp and sweet, romaine is high in �ber and nutrients, such as beta-carotene, lutein, and vitamin C, that make it a good vegetable for heart and eye health.

Fruit StorageRefrigerate unwashed leaves in a loose plastic bag in the crisper for up to 5 days.

PeppersBell

PoblanoJalapeño

Planting Your Seed1. Start seeds indoors 8-10 weeks before last spring frost.2. Plant two seeds in one pot, and leave them together throughout their lives, so the leaves can protect the fruit from the sun.3. Fertilize soil the a week before transplanting. �e climate must be warm, with soil 65ºF or more.4. Water consistently.5. Fertilize again a�er the �rst fruit set.6. Harvest with scissors, leaving stems attached, as by hand can ruin branches.

BellMild and sweet. An all-round pepper for slicing, stu�ng, and freezing. Contains a high percentage of vitamin A and other nutrients important for heart and lung health.

PoblanoMildly hot with a rich, mellow �avor. Can be ripened to red and dried, or used green. Capsaicin, found in these peppers, is a strong anti-in�ammatory agent, and helps in digestion of fats.

JalapeñoModerately hot. �e longer the pepper stays on the plant, the hotter they become. Packed with vitamins, minerals, and a lot of capsaicin, a little of this pepper can go a long way!

Fruit StorageRefrigerate unwashed peppers in a loosely closed plastic bag. Moisture hastens spoiling. Use within a week from harvesting.

SquashPattypan

CrookneckZucchini

Planting Your Seed1. Wait a�er last frost. Start outside, since squash plants do not do well if transplanted.2. Heavy feeders. Use plenty of compost, making raised beds.3. Plant seeds 1 inch deep, 2-3 feet apart.4. Water deeply once a week.5. Protect shallow roots with mulch to retain moisture.6. Fertilize occassionally to encourage vigorous growth.

PattypanThis rare Native American squash predates Columbus. �e �avor is delicate and mild, and the squash can be braised, grilled, fried, oven-roasted, or stu�ed.

CrookneckEasy to grow and fast to mature. �is squash is extra delicious when steamed with nutmeg or fried in slices with parmesan cheese and crumbled bacon.

ZucchiniExceedingly popular, this squash has creamy white �esh. Best in soups, salads, battered and fried, or in casseroles or veggie lasagna. �is is a squash that freezes well.

Fruit StorageRefrigerate squash in a loosely closed plastic bag. Peak freshness and nutrition is up to 5 days, and the squash is still useable up to 14 days, although it may be so�er.

TomatoBeefsteak

GrapeRoma

Planting Your Seed1. Start indoors, in a container of seed-starting mix.2. Plant seed 1/4 in. deep and 1/2 in. apart, covering each seed.3. Keep container in a warm place, and water gently.4. Once stems start to show, provide a strong light source.5. When a healthy head of leaves appear, it’s time to take them outside! 6. Follow the transplanting and plant care instructions on the back of each plant tag.

BeefsteakGrown for their �avor and size, they are the perfect slicing tomato for any sandwich! �is variety produces large, meaty red fruit over a long season, though it matures later than others.

GrapeBearing deliciously sweet fruit that are so� and juicy, this variety works best in salads, appetizers or even by themselves!

RomaPrized for its use in paste and sauces, these tomatoes are thick-walled and meaty, with only a few seeds. Since heat intensi�es �avor for this variety, it is the perfect tomato for cooking!

Fruit StorageStore picked tomatoes at room temperature, inside. Stores longer if stems and caps remain attached. Eat within a week from picking.