Seasonal Menu

Every 4 months we will offer a new seasonal menu of vegetables.

You can choose to continue to grow certain vegetables, or exchange them for others when you want a new variety. We update your garden with you, and then bring new starter vegetables each March, June and September. This is all included in your Standard Service package.

The Fall/Winter season in Central Florida is when our cold weather vegetables flourish. There are many vegetables that can grow all Winter long in our state. We have a special focus on kale, broccoli, carrots and other cold-weather vegetables.

In the Spring, you can choose to change out your vegetables for warmer-weather veggies, such as cucumbers, eggplant and squash.

Many different combinations of tomatoes, peppers, eggplant, lettuce, spinach and kale can be grown almost year-round.

Depending on your choice, you can choose up to 6 vegetables for each vegetable garden. If they are vertically-growing vegetables they will require an add-on trellis or cage.

Fall Seasonal Menu: September – February


TOMATOES – Contain lycopene, for antioxidant qualities.

Also, beta-carotene (vitamin A), vitamin E, vitamin C and potassium.

Beefsteak: These are large heavy fruits weighing up to 1-2lbs.  Bright red and very meaty and juicy, great slicing tomato with a rich acidic tomato flavor.


80-90 d  from transplant, 3 sq. ft.

Cherokee Purple:Firm hardy sweet tomatoes. Delicious sliced, in salads or on sandwiches. Large heavy, ½-1 lb. 3×4″ dark pink/purple-ish flesh with green shoulders when ripe.


80 d from Transplant, 3 sq. ft

Pineapple Tomato: A large, rich yellow-gold beefsteak variety that has a great flavor. Few seeds. A high yielding tomato plant. Flavor is a sweet and fruity with a tangy, meaty after bite. Indeterminate.

90 d from Transplant, 3 sq. ft.

Roma:Superb sauce tomato, also makes the best salsa & bruschetta.  Good for canning or paste.


76 d from Transplant, 3 sq. ft.

Cherry Tomatoes

Chadwick Cherry Tomato: A reliable cherry tomato with prolific yields of great tasting, 15-20 gm. fruits produced in large clusters.


60 d from Transplant, 3 sq. ft.


PEPPERS – The color of the pepper determines its ripeness and the content of nutrients: Copper, Fiber, Folate, Manganese, Magnesium, Potassium, Phosphorous, Protein, Selenium, Vitamin B6, Vitamin C. Maintains Eye Health, Boosts Immune System, Ideal for Weight Loss, For Digestive Health, An Antioxidant, Anti-Inflammatory, For Nervous System, Respiratory Health, Proper Blood Flow

California Wonder Bell: Green to red bell pepper.  High yields and very adaptable. 3’x4′ avg. size, good for stuffing.

75d from Transplant, 1.5 sq. ft

Sweet Banana “Long Sweet Hungarian”: Heavy yields of 6″ long banana shaped peppers. Pale green » yellow » orange » red. Sweetest when red. Good for frying, raw, pickled, canned or frozen.

70 d from Transplant, 1.5 sq. ft.

Ancho Chile Pepper: Large chili pepper with mild heat.  Great for roasting, stuffed, sauces and Chili Rellenos.  Can use green or red.

80 d from Transplant,

1.5 sq. ft.


CARROTS – Contain antioxidants, which may protect against cancer. Contain vitamin A that helps prevent vision loss. Antioxidant-rich vegetable that can help reduce the risks of cancer and cardiovascular disease.

Rich in vitamins, minerals, and fiber.

St. Valery Carrots: Most handsome carrot in 1942.  Orange, 10-12″ long.  Sweet and tenderly delicious.

60 – 70 d from seed, 16 per sq.ft.

Rainbow Mix Carrots: Purple, red, white, even some orange. Purple is smooth skin, sweet and tasty. Yellow is crunchy, sweet and juicy. White is mild and delicious, and Red has high lycopene levels and a crispy texture, great cooked.

60 – 70 d from seed, 16 per sq.ft.

SUGAR SNAP PEAS – High in vitamin C. Water-soluble, antioxidant vitamin speeds wound healing, boosts immunity and also aids in the production of collagen.

Sugar Sprint Peas: Sprints into production of delicious peas! Fast maturing, heavy producing pea plant. 3″ snap peas. Virtually string-less.

55 d from seed, 6 per sq.ft.

BEETS – Great source of fiber, folate and vitamin C. Beets also contain nitrates and pigments that may help lower blood pressure and improve athletic performance.

Detroit Dark Red Beets: 1892. 3″ round beets perfect for canning or table use. This beet has a truly sweet flavor with a fine grade texture. Tops are a great spinach substitute in salads.

56 d from seed, 9 per sq.ft.

BOK CHOY – High in vitamins C, A, and K, and excellent sources of calcium, magnesium, potassium, manganese, and iron. A powerhouse among vegetables.

Joi Choi Bok Choy: Tender dark green leaves, white stalks, slow bolting, high yield, and cold tolerant. Add bok choy to any vegetable stir-fry or other medley.

55 d from transplant, 1 per sq.ft.

RADISH – Packed with Vitamins E, A, C, B6, and K. High In antioxidants, fiber, zinc, potassium, phosphorous, magnesium, copper, calcium, iron and manganese.

Giant of Sicily Radish: Large 3″ round bright red radish.  Originally from Italy.  A must have if you love radishes!

30 d from seed, 9 per sq.ft.


SCALLIONS – An excellent source of vitamin K. intake of allium vegetables, such as scallions, with a reduced risk of several types of cancer.

Scallions: Long, slender, tasty stalks in clusters with spring green ends. Clip 1 inch above the soil line to regrow.

30 d from transplant, 16 per sq.ft.

GARLIC CHIVES – The whole plant is antibacterial; good for cardiac, and digestive. Helps improve kidney function. Used internally to treat urinary incontinence, kidney and bladder weaknesses etc.

Garlic Chives: Delicate garlic flavor and are used in oriental dishes. Good choice for those who shy away from full-flavored garlic. Flat, broad leaves and fragrant white flowers.

40 d from transplant, 2 sq.ft.

SPINACH – Lots of Vitamin A, C, and iron and is low in calories. ~250 mg of calcium per cup. Magnesium. Diabetes management. Cancer prevention. Asthma prevention. Lowering blood pressure and Bone health.

Bloomsdale Spinach: Attractive, tasty, and a popular garden standard spinach. It has excellent flavor and produces large quantities of tasty leaves. Plant every 2 weeks.

20 d from transplant, 16 per sq.ft. (Leaf lettuce)

ARUGALA – Vitamin K. An excellent way of bulking up your meal without the addition of calories. Protects the Eyes. Anti-Cancer. Quicker Healing. Chlorophyll.

Healthy Digestion. A Good Source of Carotenoids.

Arugula: Aka Rocket. Distinctive nutty, spicy flavor. Harvest when small.  Will grow back at least 5 times especially in the cooler weather.

45 d from seed, 16 per sq.ft. (Leaf lettuce)

LETTUCE: Antioxidants, Vitamin A and Vitamin C. Helps Prevent Bone Loss. Boosts Heart Health. Promotes Healthy Eye Sight. Helps Heal Skin & Prevent Signs of Aging. Boosts Immunity. Can Help Fight Cancer.

Parris Island Romaine: Commonly used for baby leaf. Fast maturing lettuce.   8-12″ tall and have slightly savory leaves.

68 d from seed, 4 per sq.ft.

Blue Curled Scotch Kale: Very hardy, attractive 15″ tall kale.  Harvest leaves or whole plant.

60 d from seed, 1.5 sq.ft.

Butter King Butterhead Lettuce: Slow to turn bitter, light-green crisp 12-13 oz. Large and more tender, grows vigorously, good flavor.

60 d from seed, 4 per sq.ft.


CAULIFLOWER – Health benefits includes boosting ultraviolet radiation protection, fighting inflammation, lessen heart and circulatory system issues, lessen cancer risk, supplying vitamin K to the body, improving digestion and detoxifying the body, supporting healthy weight loss, boosting brain health, keeping hormones in balance.

Snowball Cauliflower:  Tasty snow white 6″, dense, heavy, heads are tucked away amongst silvery-green leaves.

70-80 days from transplant, 2 per container

BROCCOLI – A great source of vitamins K, C and antioxidants. A good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps wounds heal.

Waltham Broccoli: Bred by the Uniform high yields, good color, cold resistance, dwarf compact plant. Main heads are 4-8″ with steady side shoot production after main head is harvested. Good cultivar for freezing.

74 days from transplant, 2 per container


BASIL – Basil is used for stomach spasms, loss of appetite, intestinal gas, kidney conditions, fluid retention, head colds, warts, and worm infections. It is also used to treat snake and insect bites.

Genovese: A popular sweet basil. Use fresh in salads, pesto’s or dry and store.

30 d from transplant, 2 per sq.ft.

OREGANO – Topically, it may help treat skin conditions, such as acne and dandruff. Antibacterial properties. Oregano oil contains an essential compound called carvacrol; antimicrobial and anti-inflammatory properties.

Italian Oregano: Fresh or dried oregano will add that extra “bam” to all your Italian, Spanish and Mexican dishes. Use oregano leaves dried or fresh in salad, chili, tomato sauce, meats, and pizza.

30 d from transplant, 1/2 sq.ft.

PARSLEY – Parsley contains flavonoids (apiin), glucosides, phthalide, furanocoumarins, carotenoids, vitamins A, B1, B2, B3, B5, C and E, and minerals such as iron, potassium, calcium, magnesium, phosphorus, selenium, sulfur, copper and manganese.

Flat Leaf Parsley: Large deep green flat leaf variety.  Old Italian favorite for sauces and other dishes.  Grows up to 20″ tall.

30 d from transplant, 1 sq.ft.

Lemon Basil: A delicious, fragrant, basil plant! Combine the flavors of lemon and basil. Excellent for use fresh in salads or dried. 90d

30 d from transplant, 1/2 sq.ft.

THYME – The flowers, leaves, and oil of thyme have been used to treat stomach ache, arthritis, colic, sore throat, cough, including whooping cough, bronchitis, and as a diuretic. Aids in digestion of fats.

German Winter Thyme: Thyme adds interest to soups, casseroles, pizzas, and breads. An excellent complement for any recipes using oils.

30 d from transplant, 1/2 sq.ft.

CILANTRO – Rids the Body of Heavy Metals. Protects Against Oxidative Stress. Lowers Anxiety and Improves Sleep. Lowers Blood Sugar Levels. Protects Against Cardiovascular Disease, Urinary Tract Infections, Digestive Upset and Food Poisoning.

Cilantro: A must in Mexican food, especially salsa. A tart, lemon/lime taste. Aids in digestion and helps remove toxins in the body.

30 d from transplant, 1/2 sq.ft.


LAVENDER – Lavender oil is believed to have antiseptic and anti-inflammatory properties, which can help to heal minor burns and bug bites. it may be useful for treating anxiety, insomnia, depression, and restlessness.

‘Phenomenal’ Lavender: A special variety that is exceptionally tolerant of both high heat and harsh winter, and shows resistance to the effects of humidity. Highly fragrant with concentrated essential oils. Edible, deer-resistant and fast-growing.

40 days from transplant

ROSEMARY – Anti-inflammation, anti-fungal, antibacterial, and antiseptic properties. And research provides ample evidence that rosemary not only improves memory, but helps fight cancer.

Rosemary: This woody and aromatic herb has a distinctive flavor and scent with a multitude of medicinal and culinary purposes. Rosemary is also a great choice for ornamental plantings or containers.

40 days from transplant

MINT – Helps to alleviate symptoms of nausea, indigestion, gas, headache, toothache, cramps, and sore throat.

Spearmint: Easy to grow. Highly aromatic, Spearmint is a common flavoring agent in everything from teas to toothpaste, but it also offers lush, low growing foliage with lilac purple flowers that are a joy to have in any garden setting.

40 days from transplant


Dwarf Jewel of Africa Nasturtium: Both the blooms and the foliage are edible, with a delicious peppery flavor perfect for salads and garnishes. It repels destructive pests such as aphids, beetles, whiteflies, and squash bugs.

60 days from seed

Pacific Beauty Mix Calendula: Cut or edible flowers. Can be made into a cream, oil, gel, compress, tincture or tea; used in a bath or facial steam; eaten in salads and stews; toothpastes and mouthwashes

60 days from seed

Spring Seasonal Menu: March – May

Tomatoes – Choose 2


Pineapple Tomato: Bicolored red and yellow fruit grows very large, up to 2 lbs., and is streaked with red both inside and out. The flavor is wonderful, rich, fruity and sweet. Abundant crop. 85 days.

Cherokee Purple: Very productive plants bear loads of 10 to 12 oz. dusky rose/purple fruit with deep brick red interiors. Absolutely delicious with a pleasantly sweet and rich flavor. 80 days.

Anna Russian: Heirloom seed handed down from a Russian immigrant. Large, juicy pinkish-red heartshaped tomatoes consistently weigh 1 lb. or just under. Flavor is superb and juicy. 70 days.

Cherry Tomatoes

Black Cherry: A perfectly round cherry with classic black tomato flavor, sweet yet rich and complex. Fruit is produced in abundance on vigorous, tall plants. These cherries are irresistibly delicious. 65 days.

Sun Gold Hybrid: Very sweet, bright orange cherry tomatoes taste not just sugary but also fruity and delicious. You won’t believe you’re eating tomatoes! 57 days.

Isis Candy: Yellow-gold cherry tomatoes with red marbling. Marbling varies from just a red blush to extensive streaking inside and out. Sweet taste that is also rich and fruity, and very delicious. Very productive plants. 67 days

Purple Bumble Bee: Striking looks and delicious, sweet flavor. Dark purple to almost black and streaked with mottled patterns of green. This is a great tomato for fresh salads and appetizers, where the appearance and texture of the fruit can really shine. 70 days

Early Season

Fireworks: One of the largest, earliest red slicing tomatoes available, and it has excellent flavor. This combination of size, earliness, and good taste is truly uncommon. Its bright red fruit are 6 to 8 ozs.60 days

Stupice: Bears an abundance of 2 ounce flavorful and sweet tomatoes. This variety has become a garden favorite for its earliness, productivity, and truly wonderful taste. 52 days

Peppers & Eggplant – Choose 2

Sweet Heirloom

Corno di Toro Red: Italian ‘bull’s horn’ colorful sweet peppers are 8 to 10 inches long. Ripen to deep red or bright yellow and are delicious fresh in salads, but more often are sautéed

Chinese Giant: Oldfashioned bell pepper is huge – 5 to 6 inches deep When fully ripened, it turns bright red and is very sweet. Perfect for making stuffed peppers. 75 days

Hot Heirloom

Bulgarian Heirloom Carrot (Pepper): Beautiful, 3-1/2 inch long, bright orange peppers have the shape and color of a carrot, but are quite hot. The flavor of these chiles is not only hot, it is also fruity, lending itself to use in chutneys, salsas, sauces, and even hot pepper jelly. 67 days

Serrano: Very hot chile called for in many recipes. 2-1/4 inches long, green, then red at full maturity. Suitable for salsas and sauce recipes as well as eating fresh. 75 to 80 days

Sport: This Capsicum annum type of pepper is popular for its use as a pickled pepper to go on hot dogs and other sandwiches. Essential condiment in a Chicago style hot dog. 1-1/2 inches long, medium-hot. 75 days

Tabasco: Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants. 80 days

Eggplant Heirloom

Pot Black: Compact variety produces an abundance of 2 to 3-oz. glossy oval black eggplant over a long growing season. Early maturity and plenty of vigor and tasty fruit. 60 days

Fengyuan Purple: Slender Asian eggplant is one of the longest available. Its beautiful purple skin is so thin that peeling is unnecessary and creamy white flesh is reliably mild with no bitterness. Wonderful for grilling or adding to stir fruit. 60 days

Listada de Gandia: This Italian heirloom eggplant is rightfully considered one of the most beautiful of all eggplants for its rich purple striping on creamy white skin. Fruit that can grow to 6 inches long. Mild white flesh is delicious and sweet with absolutely no hint of bitterness. 75 days

Greens/Carrot/Scallion – Choose 2


Romaine – Jericho: Organic, blonde romaine, attractive, bright light-green for baby leaf. 29 d baby

Romaine – Annapolis: Organic, darkest red romaine. 30 d

Butterhead – Red Cross: Organic, heat tolerant. Large, fancy, bright-red heads make a stunning presentation. 48 d

Kale – Olympic Red: Organic; color ranging from dark reddish green with purple ribs to full-purple. Tightly curled leaves with long petioles make colorful bunches. 60 d


Spinach – Corvair: Organic smooth-leaf, Very dark-green, uniform, oval leaves.


Carrot – Napoli: Organic with a sweet taste. Fall 70 d, Summer 58 d

Carrot – Kaleidoscope: A pretty rainbow effect that is sure to be noticed at the dinner table, even by the kids. 75 d


Scallions – Evergreen: Little or no bulbing. 65 d

Variety – Choose 1


Pole Bean: Northeaster Organic. A deliciously rich, sweet flavor. The 8″ long, 1″ wide, flat green pods are stringless and stay tender. 56 d

Wax Bean – Monte Gusto: Bright yellow, smooth pods. Elegant, flavorful wax bean. 58 d


Yellow Squash – Crookneck: Organic, traditional variety is well known for its buttery flavor and firm texture. 58 d

Zucchini – Dunja: Organic Squash Seed Dunja is a high yielder of dark-green, straight zucchini. 47 d


Cucumber – Corinto: Organic hybrid produces dark green, uniform, 7-8″ slicing cucumbers 48 d


Radish – Sora: Organic, produces highquality roots that maintain their crispness. 22 d

Summer Seasonal Menu: June – August

Longevity Spinach (Trellis): Succulent & tender edible leaves and stems. Thick and crisp like lettuce, good or little flavor, none of the bitterness of colored lettuce varieties. A gallon sized freezer zip lock bag filled with leaves only (after a good wet dunk) lasts for several weeks without any signs of rot. Used as an herbal dietary supplement to help decrease cholesterol, blood glucose, hypertension, rheumatism, viral ailments, and other illnesses. The leaves are picked for salads, soups, or sautéed them to make a dish. Also made as tea and extract.

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Malabar Spinach (Trellis): Glossy, thick leaves resemble spinach. Dark green leaves and deep red/purple stems. Mild Swiss chard taste. Use leaves and young stems in salads or stir-fries. Looks terrific climbing up a trellis, or, bean tower.

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Southern Peas or Blackeyed Peas: Black-eyed peas can be harvested as either a snap bean at approximately 60 days after germination, or as a dry bean after about 90 days.

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Winged Beans (Trellis): The plant produces pea-like beans with four winged edges. Almost every part of this unique plant is tasty and edible. The fresh young pods are similar to green beans with a chewy texture and a slightly sweet taste. When cooked, the leaves taste like spinach and the flowers like mushrooms. Climbing vine. 75 days to maturity.

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Calabaza Squash (Trellis): The vines are long, reaching as much as 50 feet. Will climb the trellis and wind around the ground of the garden. Each vine produces 2 to 5 fruits that tend to weigh between 5 and 12 pounds. These fruits take 45 days to ripen. Can be cut in half, seeded and baked, steamed, roasted, grilled, braised or sautéed. Add cubed Calabaza squash to stir-fries, casseroles, curries and stews. Cooked Calabaza squash makes an excellent stuffing for enchiladas, quesadillas, empanadas, and tacos. When cooked and pureed its smooth texture is ideal for pies, puddings, breads, soups, and stews.

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Swiss Chard: Eaten as cooking greens. Sometimes the fleshy white leaf midribs are separated from the leaf blade and prepared much like celery or asparagus. Chard is ready to eat 50–60 days from seeding.

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Okra: Ready for harvest about 60 days after seeds are sown. Pick pods when they are 2 to 3 inches long and soft; harvest comes just about five days after the flowers fade. For a continuous harvest pick pods every three days and do not allow pods to mature on the plant. Light green pods consist of 5-8 points. The standard variety in the South. Cream-colored flowers are also edible. Deep fry the flowers or eat them stuffed, or use fresh as a striking, exotic-looking garnish. Sweet and mild flavor.

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Mint: One of the ultimate summer herbs because of the cooling and cleansing feeling it gives. Both the leaves and flowers can be added to many dishes including desserts, beverages, meat, salads, as well as jellies and sauces. Mint has also been found to relieve common health problems, such as IBS, hiccups and cramps. Transplant

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Rosemary: Often used to season meats like pork, chicken, and lamb, but it’s equally delicious when used on roasted potatoes or in soups and rustic breads. Small pink flowers form in the second or third year. Year-round; Transplant

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Nasturtiums (Trellis): The leaves and colorful flowers are peppery flavored like watercress and are used in salads and as a garnish. The green pods are made into pickles, which are equal to or superior to pickled capers. Pods develop about 4 months after seeding.

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Cranberry Hibiscus (Small Shrub): The part of the plant that is edible are the calyces of the roselle flower which can be used to make a variety of jams, sauces, and teas. Many parts of the plant, including the seeds, leaves, fruits, and roots, are used medicinally or in foods. The leaves are lobed and redish-green and can be used as a cooked green or added raw for a nice “zing” to a salad. Appearing in October, the flowers are typically yellow with a dark center and about 3 inches wide. The part of the plant most popular however, is found at the bottom of each flower. This fleshy, bright red cup-like structure contains the plant’s seeds and is called a calyx. The color and tart taste of the calyces makes them a good replacement for cranberries. can substitute roselle for rhubarb when making a fruit crisp or pie. The seeds, which are high in protein, can be roasted and brewed like coffee, or ground and added to soups and salads. The nutrient-rich calyces can either be stored frozen or dried for making cordials, punches, and jams. The calyces can also be used to add color and flavor to herb teas.

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African Blue Basil: All parts of the flower, leaves and stems are edible. Yields a tasty pesto with a “rich, mellow flavor” and can be used as a seasoning in soups and salads, particularly those featuring tomato, green beans, chicken, etc. Fragrant with spicy vanilla overtones. Commonly used medicinally and in tea. Attractive spikes of light purple flowers. Great for soups, breads, mojitos, cut bouquets and just to have on hand. Seed; 60 – 75 days.

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