Bench Card

This is a popular, award winning variety of slicing cucumbers.  It is an early bearer of smooth, straight 8" long fruit. The dark green, uniform fruits measure 2 1/2" across with a small seed cavity and crisp flesh. Good fresh or pickled.

To refresh your eyes, grate some cucumber and apply to the area under the eyes.  Rest for 20 minutes, then rinse with cool water.

Water Day/Week --  Likes plenty of water, 1" plus per week, more during dry spells.  Water in the morning deeply at the roots.  Avoid getting the leaves wet to prevent disease.

Harvest -- Pick fruits that are 8" and under for best flavor.  Check plants every other day and remove large, over-mature fruits to encourage more production.

Bench Card

This Heirloom variety is a dependable, large fruit variety. Nearly black, the elongated oval fruits weigh up to 3 lbs. Creamy, pale yellow flesh has a tender texture and mild flavor. Warm garden plant. Harvest with knife or shears to prevent plant damage. Try it baked, grilled, or in salads.

In the fifth century, Chinese women made a black dye from the skins of purple eggplant to stain and polish their teeth a pretty shade of black!  Eary Europeans belived eggplant caused insanity.

Water Day/Week -- Eggplant enjoy a heavy soaking weekly of at least 1" although they will use more when flowering and in periods of extreme heat or windy conditions.

Harvest -- When the smooth, glossy exterior flesh "gives" but comes right back when pressed with your thumb.  Use a knife or pruning shears so you don't damage the plant.

Bench Card

The distinctive maroon-speckled leaves of this plant have excellent flavor.  Also known as Forellenschuss, the leaves of this handsome lettuce are flecked with unique red spots. Freckles (romaine) lettuce is an heirloom variety with tender, crunchy leaves that have a sweet, slightly nutty flavor. Heat tolerant and slow to bolt. Makes a beautiful salad.

Water Day/Week -- Frequent light waterings in the morning or midday will produce fast growing leaves and excellent taste.  Do not allow to wilt.

Harvest -- Harvest outer leaves early to encourage new growth.  If the weather gets too hot, take the entire plant before it bolts.

Bench Card

This long day variety has been a favorite for over 100 years, boasting extra large onions with light brown skins.  Famous for their mild flavor, each round onion can be up to 4" across with crisp, white flesh.  This variety has high moisture content and consequently, it doe not store well.  Low in fat and calories, onions are also a good source of Vitamin C and fiber.  Use raw or in cooking.

Water Day/Week -- Water regularly, but do not over water.

Harvest -- Onions can be used fresh anytime during the garden season. 

To Store Onions -- Walla Walla does not store well, so use fresh all season.

Bench Card

An old dependable heirloom favorite. Blocky, bell-shaped fruit has a smooth green skin. Medium in size with firm walls and 4 lobes. The 18-24" plants need little care once established in the garden. Fruits mature from green to red, with sweetness becoming more intense. Use fresh, cooked, or stuffed.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pick when large and firm.  These will ripen from green to red and are much sweeter in the red stage.  Pick when firm and plump.

Bench Card

High yielding pepper, ideal for canning. Abundant yields of mildly hot, 5" smooth, tapering peppers. This chili is ideal for pickling, roasting, stuffing, soups, stews and frying. Light yellow fruits, maturing to red and orange shades.  As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week:  Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Scoville Units:  2,000 to 4,000

Bench Card

Excellent flavor, high yielding plant. Old time favorite, non-bell sweet pepper. Elongated 6" fruits start out a pale green, maturing to yellow, then a deep scarlet. Sweet and mild flavor, used in salads, relishes, frying and as a tasty sandwich topper. Excellent for canning, with high yields of fruit all season.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pale green peppers will mature to yellows and reds with the best taste.  Harvest when firm and glossy.

Bench Card

Many consider this Heirloom tomato to be the ultimate in sauce-type tomatoes.  History dates it back to Wisconsin, but it was discovered in Lancaster, Pennsylvania, the heart of Amish country.  It is one of the largest paste tomatoes, with a rich, deep flavor and excellent texture.  Oxheart-shaped and up to 8 ounces each, these versatile fruits can be used in sauces, pastes, canning, drying and are excellent as a fresh slicer.  The indeterminate plants are wispy, but bear a good crop and will benefit from staking. 

Soil Prep -- Rich and well-composted soil

Water Day/Week -- Water regularly for 1 week after setting plants in the garden.  Tomatoes need at least 1" of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- When the fruits turn a bright red color, around 85 days after transplanting.

Storing -- Never refridgerate tomatoes.  It will dull the flavor.

Bench Card

This Heirloom tomato was bred in Arkansas to withstand hot, humid conditions and has good disease resistance.  The 6 to 8 ounce pink fruits resist cracking and have an excellent sweet/tart flavor.  The plant will produce an excellent harvest even under adverse growing conditions.  At over 100 years old, this tomato has produced year after year and has quite a following of dedicated gardeners.  Used as a canning variety, but is also an excellent fresh slicing tomato.  The indeterminate plants can grow 5 to 6 feet in height and will benefit from staking. 

Soil Prep -- Rich and well-composted soil

Water Day/Week -- Water regularly for 1 week after setting plants in the garden.  Tomatoes need at least 1" of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- When the fruits turn a lovely rose pink color, around 85 days after transplanting

Storing -- Never refridgerate tomatoes.  It will dull the flavor.

Bench Card

Distinctively rich flavor & color. A Russian heirloom variety, considered by many to be the most reliable of the black tomatoes. Large, dark brownish-red, beefsteak type fruits average 10 to 12 ounces. A distinct, rich flavor with just a touch of saltiness. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- For canning, harvest when fruits are fully colored and still firm.  For fresh use, the fruits improve with a few more days on the vine.  Check every other day for more tomatoes.

Bench Card

Award winning flavor. The most popular heirloom variety, grown for its distinctively flavored, dark reddish-pink fruit. A thin-skinned, beefsteak tomato averaging 3/4 to 1 pound. Low acid flavor, mild and juicy. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Prone to green and ribbed shoulders and some cracking.  You can reduce this damage by picking early and ripening indoors.  Take a ripe apple and place it in a paper bag with your tomatoes.  The apple give off ethylene gas which will help ripen the fruit.

Bench Card

Heirloom tomato known for it's exotic, sweet flavor. Compact plant, potato leaf habit. Large fruit, inconsistantly shaped, with pinkish-red flesh. Fruit ripens gradually over the season. To reduce cracking, pick early and allow to ripen indoors. Stake or cage for best production. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Prone to green and ribbed shoulders and some cracking.  You can reduce this damage by picking early and ripening indoors.  Take a ripe apple and place it in a paper bag with your tomatoes.  The apple give off ethylene gas which will help ripen the fruit.

Bench Card

Sweetly flavored, colorful fruit. Very productive heirloom variety with dusky rose-purple fruit and deep red flesh. The soft flesh has a rich, pleasingly sweet flavor, excellent for slicing. A thin-skinned, beefsteak-type tomato averaging 10 to 12 ounces. Stake or cage for best production. Expect some shoulder cracking. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Eat fresh from the garden or can be used for canning.  Will ripen to a dusky rose to pink color.  Prone to some green shoulders and cracking.  You can reduce this damage by picking early and ripening inside.  Take a ripe apple and place it in a paper bag with the tomatoes.  The apple gives off ethylene gas which will help ripen the fruit.

Bench Card

Popular heirloom, potato leaf variety, great for slicing or canning. Deep pink to red fruits range from 3/4 to 1-1/2 pounds each. Very few seeds with a sweet flavor. Low acidity. Very productive plant, with good disease resistance. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Bench Card

Heirloom variety. Deep orange, medium sized tomato. Low acidity, few seeds and very sweet. Easy to grow and ripens early with extra meaty, juicy fruits. Great for slicing, garnishes, or making soups. Indeterminate habit. Stake or cage for best production. Disease resistant: A

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- These tomatoes are ready to harvest when they turn a bright golden yellow color.  Great sliced with their sunny color.

Bench Card

Colorful fruit, sweet spicy flavor. Heirloom variety with slightly elongated 3 ounce fruits that ripen to yellow-gold with dark green, zebra-like stripes. Flavorful emerald-green flesh. Adds interest to sliced vegetable platters and in salads. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- This unusual colored slicer is a pretty addition to your summer table and should be harvested when the areas between the dark green stripes turn to an orange color.

Bench Card

A legendary heirloom variety with large, slightly flattened, deep pink to red fruits, many over 1 pound each. At maturity, these beefsteak-type fruits may weigh up to 2-1/2 pounds! Fruits are meaty and flavorful with few seeds. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- These huge (and we're talking BIG!) tomatoes are ready to pick when the slightly flattened beefsteak-type fruits turn deep pink/red.  Excellent as a slicing tomato, meaty and flavorful.

Bench Card

Low acid, interesting color combinations. Heirloom variety, with vertical stripes of reds, pinks, oranges, and yellows. Large fruits up to 1 pound each are very sweet, with a mild flavor and are very low acid. Excellent for slicing, canning, and summer garnishes. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- These large fruits should be picked when the yello base color and vertical stripes of pinkish red are bright and the tomato feels firm.  Beautiful sliced tomato is very sweet and can also be used as a canning variety.

Bench Card

Beefsteak-type will produce good yields of golden orange fruits that will sometimes have stripes and swirls of color on the inside. Meaty tomatoes with a strong aroma. Sweet and juicy with a fruity aftertaste. Up to 1-1/2 pounds each. Use in salads, for slicing, or canning. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- You'll use this variety for everything from slicing to canning.  This pretty tomato is large, meaty and has unusual coloring.

Bench Card

An excellent paste-type tomato. Popular for canning and Italian cooking, or used as a fresh slicer for the table. Bush-type plant will bear dozens of plum-shaped fruit which ripen to a bright red with meaty interiors and few seeds. Determinate habit. Disease resistant: VF

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Plum to pear-shaped fruits are ready to pick when red and firm and can be used in many ways -- a really versatile tomato!

Bench Card

Heirloom variety, highly productive, with large 7-8 oz. fruits. Smooth and firm, with solid flesh and a small seed cavity. Will resist cracking. Excellent flavor in this all purpose tomato. Use sliced, cooked, or for canning. Indeterminate habit. Stake or cage for best production. Disease resistant: VF

Water Day/Week:  Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Bench Card

This heirloom tomato is quite possibly the best sauce tomato available!  A favorite among gourmet chefs, this paste tomato has firm meaty flesh and very few seeds.  Sweeter and less acidic than Roma, the medium-sized 3 inch long pear-shaped fruits are 4 to 8 ounces each.  In the garden, they are a heavy producer and resistant to cracking.  Use for exceptional sauces, pastes, purees and soups.  You'll want to can some to have over the winter months, too.  The indeterminate plants will need staking for best production. 

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least 1" of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes.  Do not over water.

Harvest -- Mid-season variety will produce 3-1/2" tapered fruits in clusters of 5 or 6.