Fresh Veggie Picks for Your Garden

Make room for these great veggies that burst with good-for-you nutrition.

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Photo By: Image courtesy of Baker Creek Heirloom Seeds

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Photo By: Image courtesy of Johnny's Selected Seeds

Photo By: Image courtesy of

Photo By: Image courtesy of Baker Creek Heirloom Seeds

Photo By: Image courtesy of Johnny's Selected Seeds

Photo By: Image courtesy of

Photo By: Image courtesy of Baker Creek Heirloom Seeds

Photo By: Image courtesy of Johnny's Selected Seeds

Photo By: Image courtesy of

Photo By: Image courtesy of

Photo By: Image courtesy of Baker Creek Heirloom Seeds

Photo By: Image courtesy of Johnny's Selected Seeds

Photo By: Photo courtesy of

Chiba Green Soy Bean

Early harvests are the hallmark of this soy bean. Expect to pick a crop of flavor-filled pods in 60 to 70 days after planting. Growing edamame is easy, and kitchen prep is even easier. Parboil in salted water and squeeze the beans from the pods. Eat them fresh or freeze or dry them for a later snack.

‘Nutri-Red’ Carrot

Here’s a reliable, tasty red carrot for all regions, even the north where reds tend to bolt.  The red roots are packed with disease-fighting antioxidants. The color deepens with cooking. Expect 9-inch-long carrots that taper to a blunt tip.

Indigo ‘Gold Berries’ Tomato

Exotic and packed with healthful anthocyanins, indigo ‘Gold Berries’ starts purple and ripens to gold. Sweet, rich flavor wins rave reviews in salads, eaten fresh or tossed with pasta. Fruits boast resistance to sunburn and cracking.

‘Big Boss Man’ Pepper

Turn up the heat with a pepper that registers 1,500 to 4,000 Scoville units (same heat range as jalapeno). ‘Big Boss Man’ is an ancho-poblano pepper—it’s called ancho when dried, poblano when fresh. Color is deep green on fruits that measure a whopping 7 inches long by 3 inches wide.

Mexican Sour Gherkin

Marketed as a cucumber, this little jewel isn’t even a cuke cousin, but it makes fabulous pickles. You’ll find it listed as a staple in botanical cocktails, salads and stir fries. The flavor is a fresh watery burst with lemony tones. No need to peel—just pop ‘em into your mouth whole. Grow on a trellis, and the tiny fruits won’t weigh the vine down.

‘Green Eggs’ Summer Squash

Egg-shaped zucchini ripen to an ideal size for grilling. These 5-inch ovals offer a creamy flesh that serves a nutty, caramelized flavor when grilled. Vines have fewer spines than traditional zucchini, so they’re not as prickly to weed and harvest. Expect an 8-week-long harvest window.

Po’suwaegeh Blue Corn

This colorful, nutrient-rich Native American corn boasts an equally rich history. The name translates as “place where there is abundant water” and is named for Pueblo Pojoaque in northern New Mexico. The corn itself helped play a role in reviving this pueblo community. Expect to harvest 10- to 12-inch ears loaded with deep blue kernels.

Lunch Snacking Peppers

Grow a rainbow of flavorful peppers perfect for snacking or slipping into packed lunches. These pretty peppers have sweet flesh that delivers a satisfying crunch. This pepper performs well in planting beds or containers. You’ll harvest handfuls of small peppers starting 70 days after planting.

‘Tiger’ Collard

Get your greens fresh from the garden by growing this newcomer to the collard scene. ‘Tiger’ boasts a high blade to stalk ratio, which means you’ll have more leaf to savor. Leaves are savoyed and blue-tinted, making them beautiful in the garden and on the plate. Plants regrow fast after harvest, so expect high yields—you won’t be disappointed.

Fastigiata Pin-Striped Peanut

Beauty in every bite—that’s what you get when you grow Fastigiata peanut. Striped peanuts like this are usually found in Ecuador. This nut needs a long growing season of 120 days or more. Stripes are lighter at harvest time and darken as you dry the nuts.

‘Rojita’ Tomato

Love grape tomatoes? Then you’ll want to try this pink-fruited variety. ‘Rojita’ offers high yields of small fruits weighing not quite an ounce. Toss them into salads or serve them as a healthy snack. This tomato replaces ‘Chiquita.’

‘Cloudy Day’ Tomato

Harvest tomatoes no matter the weather with this cool temperature tomato. Plants thrive in cooler weather, bearing strongly even late into the season. Harvest baskets of 4- to 5-ounce red fruits known as cocktail size—bigger than a cherry but smaller than a roma. ‘Cloudy Day’ is resistant to both early and late blight.

‘Summer Dance’ Cucumber

Get your cucumber fix with this burpless variety that’s highly resistant to downy and powdery mildew. Vines produce lots of laterals, so you can expect loads of fruit. This is a great fresh eating variety with 8- to 9-inch-long cukes having few spines.

‘Canary’ Bell Pepper

Sweet and mild, ‘Canary’ brings a song of yellow to the pepper patch. Count on this pepper to set fruits all summer long. Thick walls make this a superb grilling pepper. Fruits are 3.5 inches long by 4 inches wide—a nice blocky size for stuffing.

‘Clementine’ Tomato

Crack resistant and full of flavor, this cherry tomato loads up with glowing orange fruit. The ‘maters are 2 ounces, about the size of a small plum. They’re an ideal size for salads or snacking in the garden. Juicy fruits deliver a sweet tart bite with citrus tones.

‘Long Tall Sally’ Pepper

This Italian frying pepper boasts thin-walled fruits packed with sweet flavor. While these peppers are perfect for frying, they're versatile in the kitchen, standing up well to grilling, roasting and even stuffing. Or dry them and chop to make your own sweet pepper flakes. Fruits ripen to light green and measure about 8 inches long.

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