Amaranthus tricolor. Also known as Chinese spinach. This heat lover is a very nutritious leaf vegetable. This variety has large, fleshy, pale-green or burgundy and green leaves that can be enjoyed raw in salads. They can also be cooked quickly, faster than spinach. Plant Red Leaf amaranth seeds in early summer in warm soil with good drainage. Enjoy as micro-greens, baby leaf salad greens, or full size cooked greens. The flavour pairs well with garlic and oyster sauce. The plants reach about waist high before flowering in late summer. Be sure to harvest before the flowering stage for the best flavour.
CERTIFIED ORGANIC. This parthenocarpic, early variety bears an abundance of 7-8cm (2.5-3 inch) fruit that are perfect for snacking. Mini-Me is a productive plant that performs well in the field as well as in greenhouses as it does not require pollination. The mini cucumbers are uniform with smooth skins and crisp, mildly sweet flesh. Harvest the cucumbers often so plants keep producing. An excellent choice to fill lunch boxes and crudités platters!
Aji is a standard pepper throughout South America. One of the reasons it is not well known here is its slow growth and heat demands. Aji Rico really shows the best of what can be achieved through hybrid plant breeding. Compared to many of the open-pollinated heirloom peppers, it boasts faster maturity, better vigour, and higher yields. The tasty pods are medium hot, maturing to full size as green chilies in 50-55 days. Add another twenty days for mature red pods, and the sweet, full-bodied flavour that comes with them. The fruits average 8-10cm (3-4") long, with thin walls and a conical shape. The plants are large in stature at 76-91cm (30-36") tall, so they benefit from staking or a trellis. These AAS Award-winning peppers retain their floral, citrus flavour in cooking, and the heat level can be reduced by removing the seeds and pith. 500-1,000 SHUs.
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