Sungold, Juliet, Big Beef, Chocolate Sprinkles. These are the names of some of the varieties of tomatoes in the garden this year. A good name should be representative of the plant or fruit, maybe be a little romantic, and mostly make you want to eat it. My dream job would be to trial new varieties by growing, eating, and naming them!
Somebody messed up on this one. Green 70 D Improved? What kind of a name is that? It’s an Asian green. A choi sum to be exact. I wanted to trial some new greens so I bought a packet despite it’s name. Here’s the description from the seed catalog: Choi sums are among the most popular vegetables in Hong Kong, Taiwan, and China. The stems are a vibrant bright green, very sweet and tender, and are usually harvested just as the first few buds are opening. The stems regrow for cut-and-come-again harvest. Excellent in stir-fries, steamed, or in soups. I have only a few bunches for those willing to look past it’s name and give it a try.
Not great, but they did a better job naming Carlton. A Very dark green komatsuna. Traditionally used in Japan either steamed and seasoned with soy sauce, or in stir fries and soups. It is also excellent braised or, at the baby leaf stage, used in salads. I would have called it Sugoi. Roughly translated, it means amazed or awestruck.
At the market:
- asian greens
- baby bok choy
- chinese cabbage
- green beans
- herbs – basil, parsley, cilantro, dill
- hot peppers
- radishes – red and watermelon
- salad turnips
- sweet potato greens
- winter squash – delicata and honeynut
Open Fridays 11am – 6pm