Prunus persica Commonly grown as hardy disease-resistant rootstock. Known to grow relatively true to type. Fruit best for processing, decent for fresh eating. Plant for fruit or grafting. Z4.
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Prunus persica Early-Mid. Peento-type peach is flat, semi-freestone with sugary white flesh. Great for drying. Heavy yields on vigorous tree. Z4.
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Pyrus communisThis is a twig for grafting. Summer. Medium-sized fruit with buttery aromatic juicy flesh. Grower Mark Fulford says it’s the “most like nectar” of the 40 varieties he’s grown. Keeps for a month. Z4.
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Pyrus pyrifolia Late summer. Large fruit with sweet crisp juicy flesh. Candy-sweet with aromatic flavors of caramel. Great for fresh eating and canning. Stores two months. Z4/5.
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Pyrus communis Late summer. Large greenish-yellow classic obtuse-pyriform pear. Adaptable to many climates and soils. Full reliable annual crops. Z4.
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Pyrus communis Fall. Distinctive sweet rich spicy buttery flavor. Melting juicy tender white flesh. Bears huge crops annually. Good pollinator for other varieties. Z4.
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Pyrus communisThis is a twig for grafting. Fall. Distinctive sweet rich spicy buttery flavor. Melting juicy tender white flesh. Bears huge crops annually. Good pollinator for other varieties. Z4.
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Pyrus communis Late summer. Fine-grained buttery flesh is juicy and sweet with notes of honey and vanilla. Begins bearing at a young age. Z4.
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Pyrus communisThis is a twig for grafting. Late fall-winter. Frankendorf, Germany. Coarse flesh, good flavor. Great storage pear. Can keep until April in the root cellar. Z4.
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Pyrus communis Late fall-winter. Frankendorf, Germany. Coarse flesh, good flavor. Great storage pear. Can keep until April in the root cellar. Z4.
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Pyrus communisThis is a twig for grafting. Late summer. Maybe the best-tasting pear ever. Rich, melting, buttery, juicy, sugary, tender, highly perfumed and aromatic with almost no grit cells. Excellent fire blight resistance. Z4.
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Pyrus communisThis is a twig for grafting. Late summer. Small obovate yellowish-brown russeted pear with slight red blush. Often considered the best-flavored of all pears. Good fresh and cooked. Z4.
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Pyrus communisThis is a twig for grafting. Fall. Mild-bittersweet perry pear. Fruits easily shaken from tree when ripe in early/mid-fall. Low in acid and tannin and a great sweet addition to perry blends. Not for fresh eating. Z4.
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Pyrus communisThis is a twig for grafting. Late fall. Bittersharp traditional English perry pear. Medium acidity, high tannin, everything you want for blending into perfect perry. Z4.
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Pisum sativum (65 days) Open pollinated. Tender tendrils. Afila-type pea, 10 peas per pod. Upright habit makes easy picking; grows to 36-42".
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Pisum sativum (65 days) Open pollinated. Prolific Tendersweet bears 2½–3" dark green and slightly curved snap pods. Has a longer picking window than most quick and short types.
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Paeonia lactiflora 34-36" tall. Fully double type. Dark sensational burgundy red is unusual and arresting. Pairs well with any color. Great cutflower. Z3.
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Paeonia lactiflora 30-34" tall. Single anemone-type with scarlet-red guard petals surrounding fringed red and gold petaloid centers. Rare. Late blooming. Z3.
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Paeonia lactiflora 24–36" tall. A symphony of coral, peach, melon and pink shades in semi-double form. Very fragrant and packed with petals. Early. Z3.
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Capsicum annuum (85 days) Open pollinated. Cone-shaped 2½x10" fruits taper to a blunt end. Ripens from green to yellow to red. Sweet, crunchy, fruity; ideal for grilling and frying.
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Capsicum annuum (76 days) Open pollinated. Shiny red thin-walled 8" long tapering frying pepper. Sweet mild flavor, good raw and especially fried. High yielding.
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Capsicum annuum (78 days) Open pollinated. Dark green to red 7" long tapered. Pungent, moderately hot; 900-2,500 Scovilles. Typical pepper for chiles rellenos.
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Capsicum annuum (68 days) Open pollinated. Fluorescent orange 1.5x3.5" fruits look like tiny carrots. Prolific fruit set. Fruity and hot. 5,000-30,000 Scovilles.
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Capsicum annuum (68 days) Open pollinated. Thin-walled 1½–3½" tapered fruits are as hot as they look and make welcome additions to chutneys, marinades, salsas, and hot sauces. Also delicious dried and ground.
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Capsicum annuum (75 days) Open pollinated. The 2½–3 x ½" bright scarlet fruits have thin walls and classic serrano heat. Perfect for fresh salsa, pickling and hot sauces
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Capsicum annuum (68 days) Open pollinated. Smooth waxy yellow 1.5x5.5" tapered fruits ripen to orange then red. Semi-hot, 5,000-10,000 Scovilles. Early and prolific.
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Capsicum annuum (82 days) Open pollinated. Tiny bright red 1" conical fruits stand erect from foliage. Very hot, 25,000-40,000 Scovilles. Pretty and prolific.
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Capsicum annuum (90 days) Open pollinated. Light yellow 3x4.5" pointed fruits. Juicy, sweet, flavorful. Ripens to red and can be dried for paprika. Incredibly productive.
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Capsicum annuum (68 days) Open pollinated. Prolific yields of long tapering 2"red sweet peppers on short stocky plants. Great for cold-climate growers.
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