$15.00
1. Broccoli: Rugged, vigorous broccoli with mid-late maturity. Big plants with heavy, very firm, dark green, domed heads with a unique "frosted" appearance. Tolerant of cold stress. Excellent side-shoot production. 2. Lettuce: Large compact head with mild flavor superior to the supermarket variety. Heart is tender, almost white with light green outer leaves. 3. Chinese cabbage: Compact and quick maturing, crinkled leaves are tightly wrapped, sweet, mild taste, suitable for salads, steamed and stir-fry, faster than other cabbage. 4. Capsicum mix: various coloured capsicums all come from the same plant, but differ in their level of maturity. Most capsicums turn red on ripening, but there are also yellow, orange. As the fruit ripens, it loses some of the sharpness of green capsicums and becomes sweeter and more nutritious. The bright pigments in capsicums are not only beautiful, they’re part of the reason these fine vegetables are so good for you. 5. Red Cabbage: Traditionally, red cabbage is used for pickling but its perfect as a colorful and flavorsome winter vegetable or shred finely and add to salads. They have good holding ability or can be stored for a few months. Cabbages are easy to grow, and can keep the whole family fed all year round. It can be eaten fresh or cooked and has an excellent source of vitamin C.
