A green edamame for fresh eating.  These sweet tender beans make a lovely snack.

Here is a wonderfully cute, flavorful and unique green cherry tomato that was selected from the reknowned "Aunt Ruby's German Green". The 1-2 oz. fruit are shaped like little beefsteak tomatoes and have the full-sized tomato flavor packed into these bite-sized snacks.  Folks kept coming back for more at last year’s markets.

The delicious, Italian heirloom round green zucchini, the fruit are very tender and fine flavored, an ideal squash for stuffing,

A distinctive, slender fruit, yellow with faint white stripes and light green blossom ends.  These have an unusually delicious nutty taste and firm texture.

Introduced in 1934. Spaghetti-like strands of flesh are delicious in many dishes. Check out the recipes section for a way to use spaghetti squash as an alternative to a pasta salad.

Maybe the sweetest squash ever, fruits are teacup-shaped, ivory colored with green stripes.  Store for 3-4 months so buy extras to eat this winter.

This buttercup shaped squash has hard red-orange skin and sweet, fine-grained, dry, dark yellow/orange flesh.  New to Reverence this year at the request of folks looking for those smaller single or double serving squashes.

Rare, black Japanese squash, the fruit is flattened, round and has heavy ribbing. Very unique and beautiful. The black fruit will turn a rich chestnut color in storage. Flesh is golden color and has the rich taste of hazelnuts. Fruits are 3-8 lbs.

Black Forest's dark green, flat-round fruits are of the kabocha type, but a bit  smaller. The deep orange flesh is medium dry and sweet.

Yes, I know – most of you wouldn’t think of making a pumpkin pie from an actual pumpkin – until you taste a pie made from a Baby Pam!  Simply bake the whole pumpkin until very soft, cut in half, scoop out the seeds, and then scoop out the flesh - pie perfect!  These 4-5# pumpkins are perfect for painting or pies. Known for their very sweet fine grained flesh.  They keep well for pies on Thanksgiving and beyond.  One of my two favorite varieties of pie pumpkins.

Creamy-ivory, 7" long fruits, delicious and great for pickles or slicing. W. Atlee Burpee introduced this heirloom in 1893 after they received it from a customer in New York.

A smaller cucumber for salads and pickling.

An early and attractive orange-yellow bell pepper.  Try these grilled and stuffed with a seasoned pilaf.

These orange fruits look like tangerines against the foliage when ripening. Round to slightly flattened, lobed fruits are thick-walled, sweet, juicy and delicious eaten fresh. One of the sweetest peppers I have ever tasted – I couldn’t get enough of them!

This is a truly luscious sweet pepper.  I have had to swear off bell peppers for the last several years as I’ve developed an intolerance to them – but I can eat these!  These ivory colored peppers are medium-large, 4-lobed, and blocky. The fruits have a mild taste and ripen to scarlet red. 

One of the most popular chiles in Mexico, this mildly hot, blocky pepper is widely used for making chile rellenos and mole. Dark green turns to red when mature. Known as Poblano when fresh, Ancho when dried.

Vibrant orange, 2-3 in. carrot-shaped fruit satisfies the chile aficionado with consistent heat and fine flavor.

For risk takers, this old Turkish variety can be mild to burning hot cayenne-shaped fruits.  

This was my introduction to the wonderful world of heirloom tomatoes.  A lively citrusy zing characterizes this jewel colored beauty.  (When the kids were younger I would make a "stop light" tomato salad, arranging red, orange, and green tomato slices to look like a stop light!)

With twice the Vitamin C of other tomatoes, as much as oranges, these are mid-size sweet, slightly tart fruits.

These reddish-orange tomatoes striped with golden yellow have a pleasant, tangy flavor.

This is the tomato people want when they’re looking for that old fashioned tomato taste. A Roman heirloom that was sent to us by Signor Barbetti, from Italy. The fruit are large and are deep red, with almost a purple tint. The flesh is very rich, flavorful & juicy. An excellent tomato, very rare and delicious.

The perfect orange tomato! Large 10 oz. fruit are very smooth, uniform, and a beautiful, glowing orange in color. It keeps very well. One of the best flavored tomatoes according to the folks at Baker Creek Seeds.

This famous tomato has almost a cult following among seed collectors and tomato connoisseurs. They simply cannot get enough of this variety’s amazing flavor that is so distinctive, sweet and smokey. 7-10 oz. fruit are a black-brick color. Named in honor of the famous opera singer star of ‘King Solomon's Mines’, 1937. Paul Robeson was also a Russian and Equal Rights Advocate for Blacks. This Russian heirloom was lovingly named in his honor. We are proud to offer such a wonderful variety.

An unusual winter storage tomato, the fruit have thick green skin and pink flesh! Good-sized fruit can keep for a long period, if picked a little prematurely and kept cool and dry. Nice-flavored winter tomatoes are such a treat, compared to grocery store tomatoes. A hard-to-find tomato that has been preserved by members of Seed Savers Exchange.

I’m still looking for a good white tomato.  So far they’ve been pretty bland but I’m trying again.  Maybe I’ll finally be satisfied with these big yellow-white fruits with mild taste.  But – if you can’t eat tomatoes because of the acidity these may be just the fruits for you!

So how could I not try a tomato called Blue Fruit?  New this year this fruit is 2-3 inches round, purple-gray and said to have rich sweet flavors.  Worth a try!