There’s nothing better than cooking outdoors on a balmy summer evening, and grilled veggies are one of my favorites on the Bar-b-que. This collection is designed to let you grow and grill right in your own back yard.

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Yellow Crookneck Summer Squash(Cucurbita pepo)Easy-to-grow and deliciously tender, this yellow summer squash has been an heirloom favorite for over 150 years. An abundant producer of yellow-skinned, white-fleshed fruit, they are perfect lightly steamed, with a little olive oil or butter and shredded basil leaves. Yum! |
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Cocozelle Zucchini (Cucurbita pepo)Zucchini is such an amazingly versatile vegetable, and this ancient Italian favorite is both easy to grow and prolific for several months. Cocozelle’s soft flesh, with contrasting green stripes, has a slightly nutty flavor. The fruit, seeds and flowers are all edible, but what I like about this variety is that the fruits stay slender even at 12″. |
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Black Seeded Blue Lake Bean (Phaseolus vulgaris)I grew bushels of this super productive climber last year. Besides being delicious and easy to grow, green beans are an excellent source of vitamins A-B6 , thiamin (vitamin B-1) and vitamin-C. |
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Tangerine Pimiento Pepper (Capsicum annuum)These gorgeous orange fruits look just like like tangerines against the foliage when ripening. Round to slightly flattened 2-3″ pimiento fruits are very thick walled of sweet and juicy flesh. Ripens to a lovely tangerine hue. Vigorous, productive and early maturing on a 16-24″ plant. Sow seed indoors 6-8 weeks before last spring frosts. Transplant after danger of frosts into rows 12-18″ apart. Needs warm conditions day and night to germinate, grow and fruit well. Pick fruit at peak of color upon maturity. |
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Purple Beauty (Capsicum annuum)This lovely, purple hued, stocky bell pepper is one of my favorites. The plants are very compact yet amazingly productive. Unlike most peppers which start out green, this one starts out purple, and yields an abundance of crisp, succulent, 4-lobed, thick walled fruit. |
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