Grad & Grow – Valleys west of the Cascades

Grab & Grow Gardens

for the Valleys West of the Cascades

Planting & Growing Tips: Choose a spot where plants receive abundant sun and you can water them easily. Veggies need at least six hours of sun per day and consistent moisture in early and midsummer. And don’t crowd your plants – they look small now but will be huge in a few months (and more space equals bigger harvests!) See individual plant labels for specific spacing and cultural information.

Transplant early or late in the day when the sun is low (a cloudy day is even better). Loosen the soil around each site with a trowel and mix in some all-purpose organic fertilizer. Wake up the roots by gently separating them with your fingers, then plant each seedling in the bottom of a bowl-shaped depression, even if you’re using raised beds. This bowl directs water below the plant for deep, strong roots. Water well immediately after planting by filling the bowl around each plant with water and letting it soak in slowly.

Grab & Grow

Tried & True Vegetables

Ready to raise heaps of garden-fresh produce, but not sure where to begin? Try our handpicked sampler of the best-yielding, most flavorful tomatoes, peppers, squash, and cucumbers for the valleys west of the Cascades. After years of plant research and gardening experience, we’ve found some of the most tasty, productive, and dependable varieties for our region, with the intense taste and unmatched freshness you only get from homegrown veggies. From garden to plate in minutes, not days: homegrown produce abounds with flavor and nutrition – with no food miles, no additives, no packaging, and no grocery bill! Time to revive that neglected garden plot or till up a sunny patch of lawn and grow it yourself.

Our Tried and True Vegetable kit may include:

Tomato ‘Carmello’ – Indeterminate. One of the finest all-around tomatoes, with large crops of heavy, juicy, full-flavored fruit, even in cooler weather. Very productive vigorous plants need staking for best crop. 70-75 days from transplant. CARE: Plant 24-36″ apart in rows 3-4’ apart in full sun. Plants grow 4-5′; provide a cage or trellis.

Tomato ‘Early Girl’ – Produces heavy crop very early & continues longer than most early varieties. CARE: Plant in sunny area 11?2 to 21?2’ apart in rows 3–4’ apart. Best when staked. Fertilize when transplanting and again when plants begin to bloom. Keep well watered.

Tomato ‘Sweet Million’ – Sweet, bright red, cherry tomatoes are produced on long, multiple branched clusters over a long season. Crack and disease resistant fruits. Indeterminate. 65–75 days. PLACEMENT: Plant in sun 20–30″ apart. CARE: Feed with organic fertilizer. Water regularly.

Pepper ‘Mariachi’ – Large, conical chiles ripen from creamy yellow to bright red, with deliciously fruity, mildly hot flavor at any stage. Very early, dependable, & continuous yields for grilling, pickling, or salads. 65-70 days from transplant. CARE: Plant 12-18″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist for best production.

Pepper ‘Red Beauty’ – Hybrid bell type. 4″ x 31?2″ green, thickwalled, very sweet fruit matures red in 70-71 days. Heavy yielder. CARE: Plant in sunny area 18″ apart in rows. Fertilize.

Cucumber ‘Burpless Hybrid’ – Glossy black-green fruits with creamy, tender white flesh appear early on prolific compact plants with an open habit for easy harvest. 50-60 days from transplant. CARE: Plant 18-24″ apart in rows 3-4’ apart in full sun. Harvest often, at 5-7″ long, for best flavor & continued production.

Zucchini ‘Black Beauty’ – Glossy black-green fruits with creamy, tender white flesh appear early on prolific compact plants with an open habit for easy harvest. 50-60 days from transplant. CARE: Plant 18-24″ apart in rows 3-4’ apart in full sun. Harvest often, at 5-7″ long, for best flavor & continued production.

Squash ‘Gold Rush’ – Golden skinned zucchini type squash. Good flavor of creamy white flesh is best when picked early. Ready in 45–50 days. CARE: Best in sun in warm (at least 60°F), fertile, evenly moist, aerated soil with compost added. Squash is a heavy feeder. Space 3–5′ apart in all directions.

Winter Squash ‘Sweet Mama’ – Smooth dark green fruits weigh 3-4 lbs. each, with sweet, nutty, fine-grained yellow flesh. Semi-bush plants produce good yields in less space. Good keeper. 90 days from transplant. CARE: Plant 3-4’ apart in rows 8-10’ apart in full sun. Keep uniformly moist. Harvest in early fall when rind has hardened.

Delicious Heirloom Vegetables

Mouth-watering flavor, a rainbow of colors and shapes, the preservation of traditional knowledge and biodiversity – these are just a few reasons heirloom vegetables are making a comeback. Handed down from gardener to gardener for generations, heirlooms are time-tested (often introduced 100 years ago or more); open-pollinated (save a tomato seed and grow another tomato just like it); and high quality (that tomato will taste like a tomato, not just look like one!). These nine delicious varieties have long histories in the Northwest or similar climates and will flourish in our growing area. Hybrids have their good qualities, but the beauty, nutrition and – above all – flavor of these old time varieties make them worth growing!

Our Delicious Heirloom Vegetable kit may include:

Tomato ‘Cherokee Purple’ – Indeterminate. Dusky rose, 8-12 oz. round fruits have complex, old-time flavor that rivals Brandywine – a treat for slicing onto sandwiches. Pre-1890 variety. 90 days from transplant. CARE: Plant 20-30″ apart in rows 3-4′ apart in full sun. Plants grow 4-6′ tall; provide a cage or trellis.

Tomato ‘Moonglow’ – Indeterminate. Gorgeous, brilliant orange globe-shaped 6-8 oz. fruits have fantastic sweet-tart flavor & smooth texture, perfect for fresh eating or making a beautiful, unusual sauce. Heavy yields, good keeper. 80 days from transplant. CARE: Plant 24-36″ apart in rows 3-4’ apart in full sun. Plants grow 3-4’ tall; provide a cage or trellis.

Tomato ‘Snow White’ – Indeterminate. Creamy white cherry tomatoes turn pale yellow when fully mature. Pretty ivory fruits have high acid content for a very fruity, assertive flavor. A favorite for salads, vegetable trays, and snacking in the garden. 75-80 days from transplant. CARE: Plant 24-36″ apart in rows 3-4′ apart in full sun. Plants grow 3-5′ tall; provide a cage or trellis.

Pepper ‘Big Jim’ – Medium-hot, 10-12″ tapered fruits are one of the largest of the chile peppers – perfect for Chiles Rellenos. Each plant produces 24-30 pods which tend to ripen all at the same time from green to red. 75-80 days from transplant. CARE: Plant 12-18″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist for best production.

Pepper ‘Santa Fe Grande’ – Cone-shaped, thickwalled 3″ fruits start pale yellow, maturing to a fiery orange-red, with slightly sweet flavor and heat similar to a jalapeno. Heavy crops, excellent for cooking. 75-80 days from transplant. CARE: Plant 12-18″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist for best production.

Summer Squash ‘Jaune et Verte’ – Beautiful, cream-colored scalloped fruits become striped with dark green as they mature. Eat when young for the most flavorful, delicate flesh; fruits are rock-hard ornamentals when fully mature. 55-70 days. Care: Plant 2-3′ apart in rows 3-4′ apart in full sun. Keep soil uniformly moist. Harvest often to encourage additional fruits.

Aunt Molly’s Ground Cherry – Heirloom from Poland has sweet and tangy flavor with hints of vanilla and pineapple. Abundant fruits can be dried like raisins or used in preserves, pies, fruit salad. 70-80 days from transplant. CARE: Plant 3-4’ apart in rows 3-4’ apart in full sun. Fruits are ripe when the papery husk turns light brown and splits open, & will store up to 3 months in the husk.

Squash ‘Waltham Butternut’ – The standard for home gardeners, with rich dry pale orange flesh and a distinctive, nutty flavor. Vigorous vines produce 4 or 5 smooth, tan, 3-6 lb. squash per plant. Good keeper. 100 days from transplant. CARE: Plant 5-6’ apart in rows 8-10’ apart in full sun. Keep soil uniformly moist. Harvest in early fall when rind has hardened.

Pumpkin ‘Amish Pie’ – Pale orange, lightly ribbed fruits with firm, moist, golden flesh are among the best for making pies or freezing. Collected from an Amish gardener in Maryland. 95-100 days from transplant. CARE: Plant 5-6’ apart in rows 8-10’ apart in full sun. Keep soil uniformly moist. Harvest in early fall when rind has hardened.

Saving Heirlooms – Learn about heirloom plants & Seed Savers Exchange

Grab & Grow

Vegetables for Drying, Canning, and Freezing

Savor those fresh juicy cucumbers and tangy-sweet tomatoes in midsummer, but preserve part of the harvest and you can enjoy that bright summer flavor in the dark winter months! Gardeners and cooks around the Northwest helped us select these favorites that thrive in our region: meaty, intensely flavored tomatoes for the best sundrieds and sauces; tangy dill and crisp cukes for great pickles, peppers for drying and freezing, and tomatillos for a sweet-tart snack. Fill your pantry or freezer with homegrown produce that abounds with flavor and nutrition – but no food miles, no additives, no packaging, and no grocery bill!

Our Vegetables for Drying, Canning and Freezing kit may include:

Tomato ‘Principe Borghese’ – Determinate. The traditional Italian sun-drying tomato. Heavy trusses of small eggshaped fruits with thick, meaty flesh. Limit water late in the season if you plan to dry them. 75-85 days from transplant. CARE: Plant 24-36″ apart in rows 3-4’ apart in full sun. Plant grow 3-4’ tall; provide a cage or trellis to support heavy fruit clusters.

Tomato ‘Sungold’ – Hybrid. Indeterminate. Bite-sized tangerine orange cherry tomato has a sweet, exotic flavor. 57 days. CARE: Plant 3 feet apart in rows 4 feet apart. Apply well balanced fertilizer at time of transplant and again when plants begin to bloom.

Tomato ‘Health Kick’ – Determinate. Juicy plum-shaped fruits in the brightest shade of red, due to their high levels of the antioxidant lycopene. Disease-resistant, sets loads of fruit even in average conditions. 70-80 days from transplant. CARE: Plant 18-24″ apart in rows 3-4’ apart in full sun. Bushy plants grow 3-4’ tall and need only a short cage or stake.

Tomato ‘Amish Paste’ – Indeterminate. Meaty 6-8 oz. red fruits with outstanding flavor fresh or cooked. An Amish heirloom from Wisconsin via Lancaster, PA. Abundant yields of one of the best tomatoes for sauces and canning. 80-90 days from transplant. CARE: Plant 24-36″ apart in rows 3-4’ apart in full sun. Plants grow 4-6’ tall; provide a cage or trellis

Pepper ‘Cayenne’ – Hybrid, 3-4″ long pepper, can be harvested green or let mature to red on plant. These hot peppers can be dried and stored. CARE: Plant in sunny location 18″ apart. Can be grown in patio containers. Needs to be fertilized.

Tomatillo ‘Toma Verde’ – Loads of tangy apple-green fruits appear on bushy spreading plants. The tomatillos are enclosed in a papery husk, which turns tan and splits open when they are ripe. 60-70 days from transplant. CARE: Plant 20-30″ apart in rows 3-4’ apart in full sun. Provide a cage or allow plants lots of space to sprawl.

Cucumber ‘Alibi’ – The versatile cuke – chubby dark green fruits on compact vines are excellent for pickling, salsas, or fresh eating. Pick when 1-2″ long for making sweet gherkins, or at 4″ for slicing. 50 days from transplant. CARE: Space 2-3’ apart in all directions. Cukes need heat and well drained soil: plant in full sun in raised beds or hills.

Dill ‘Fernleaf’ – AAS winner – 1992. Grows 18″ tall. Compact dwarf dill grown for its leaves and seeds. Produces over a long season. Slow to bolt. Use fresh or dried. Great in borders, containers, or limited spaces. Full sun. Annual.

USDA Complete Guide to Home Canning – Detailed information about canning tomatoes, vegetables, pickles, and more (with recipes)
Freezing Fruits and Vegetables – OSU Extension publication
Drying Fruits and Vegetables – UGA Extension publication

Grab & Grow

Vegetables for Small Space Gardens

Don’t go without homegrown veggies due to limited time or space! Growing your own rainbow of sun-ripened, full-flavored vegetables doesn’t require a huge plot. If you have sunshine, soil, and water, you can squeeze these compact varieties into a raised bed, plant them in good-sized containers, or even interplant them with your ornamentals. The compact plants rarely need staking or pruning, although vining varieties can be grown on a trellis for a smaller footprint. Even a tiny garden can provide tons of homegrown produce that abounds with flavor and nutrition – but no food miles, no additives, no packaging, and no grocery bill!

Planting & Growing Tips: Choose a spot where plants receive at least 6 hours of sun and you can water them easily. For container gardens, use barrels, tubs, or pots that are at least 6-8″ deep to accommodate root growth, with holes in the bottom for drainage. Containers dry out quickly, so water regularly and spread mulch around plants to conserve moisture. See individual plant labels for spacing and cultural information.
Our Vegetables for Small Space Gardening kit may include:

Tomato ‘Legend’ – Determinate. Round, red 4-5″ fruits are sweet with just a touch of acid and few seeds. World famous hybrid developed by Dr. Jim Bagget at OSU is known for its excellent disease resistance. 70 days from transplant. CARE: Plant 18-24″ apart in rows 3-4’ apart in full sun. Bushy plants grow 3-4′ tall and need only a short cage or stake.

Pepper ‘Pizza’ – Cone-shaped 3-4″ peppers with extremely thick walls are hottest when green, milder when red, perfect for slicing fresh onto pizza or nachos. Big yields on 14-18″ plants. 80 days from transplant. CARE: Plant 12-18″ apart in rows 18-24″ apart in full sun. Keep soil uniformly moist for best production.

Cucumber ‘Salad Bush’ – Super yields in a small space – compact bushy plants produce tons of 8-10″ fruits in a small garden or patio container. Disease resistant for a long harvest season. 60 days from transplant. CARE: Space 2-3’ apart in all directions. Cukes need heat and well-drained soil: plant in full sun in raised beds, hills, or large containers.

Cucumber ‘Mexican Sour Gherkin’ – Tiny ” fruits look like mini-watermelons, with a big, citrusy-sweet cucumber flavor. Compact heirloom plants yield tons of tangy treats for salads or pickling. 75 days from transplant. CARE: Space 3-4’ apart in all directions in full sun & well-drained soil. Attractive vining plants are best on a trellis- try mixing with morning glories.

Summer Squash ‘Portofino’ – Heirloom flavor & hybrid productivity! Romanesco type fruits are dark green with pale green ridges, for a pretty star-shape when sliced crosswise. Loads of crisp, nutty squash on compact plants. 55 days from transplant. CARE: Plant 3-4’ apart in rows 5-6’ apart in full sun. Harvest often, at 6-8″, for best flavor and continured production.

Squash ‘Bush Delicata’ – High yields in less space! Creamy white 3″ by 8″ oblong squash striped with green has smooth, nutty golden flesh. Delicious for pies or just baking and eating from the shell. 80 days from transplant. CARE: Plant 4-5’ apart in rows 6-8’ apart in full sun. Leave on the vine as long as possible, until rinds have hardened. Bring in after the first light frost, before rains.

Acorn Squash ‘Honey Bear’ (AAS) – Dark green 1 lb. fruits with golden flesh are just right for two servings. Terrific new variety all-around, with sweet full flavor, high yields on compact plants, and resistance to powdery mildew. CARE: Plant 4-5’ apart in rows 6-8’ apart in full sun. Leave on the vine as long as possible, until rinds have hardened. Bring in after the first light frost, before rains. AAS 2009

Pumpkin ‘Summer Ball’ – Up to 20 round orange 3 to 3 1/2 lb. fruits per compact bushy plant. Great for small gardens or containers. Not a good keeper. 95 days from transplant. Care: Plant 3-4′ apart in all directions in full sun. Harvest fruits early as summer squash or let mature to small pumpkins.

Container gardens – How to raise vegetables in containers for small space gardens, from the OSU Extension Service

Grab & Grow

Salsa Garden

Garden-fresh salsa with vine-ripened tomatoes, crisp peppers, and aromatic herbs is one of the best rewards of homegrown veggies. We talked to cooks and gardeners around Oregon, researched local seed catalogs, even grew them ourselves – then assembled this sampler of some of the best veggies and herbs for salsa-making. These varieties thrive in the valleys west of the Cascades, yielding basketfuls of brilliantly hued, deeply flavored vegetables and herbs that produce colorful, savory salsas tempting to both the eyes and taste buds. Eat it fresh or can a few jars for later: homemade salsa abounds with flavor and nutrition – but no food miles, no additives, no packaging, and no grocery bill!

Our Salsa Garden kit may include:

Tomato ‘Mexico’ – Indeterminate. Huge, 1 lb. dark pink fruit with outstanding taste. Makes thick and meaty slices for sandwiches or salads. Vigorous plants produce reliably and generously all season. 80 days from transplant. CARE: Plant 24-36″ apart in rows 3-4’ apart in full sun. Plants grow 4-6’ tall; provide a cage or trellis.

Oregano ‘Dwarf Greek’ – Whitish-pink flowers. Strong flavor, unusual growth habit. Needs sun. Excellent for rockeries – 10″ tall.

Pepper ‘Gypsy’ – Plant produces heavy yields of 5″ long by 2″ wide sweet bell peppers. Peppers turn from light yellow to red when mature. Small plant is suitable for containers. Does well in cool and hot regions. Disease Resistant to Tobacco Mosaic Virus. 60 days.

Pepper ‘Jalapeno’ – Very pungent, thick walled, dark green, turns red as it ripens, continuous fruit. CARE: Place in garden 18-24″ apart in rows 2-3’ apart. Yield in 70-75 days.

Parsley ‘Italian Plain’ – 75 days. Leaves are flat and rich flavored. Preferred by cooks for its finer flavor.

Cilantro ‘Slow Bolting’ – Use in many Chinese and Mexican recipes. Replant often. Grow in well-drained soil and full sun. 12-15″ tall.

Grab & Grow

Herbs for Pesto

Most people think of basil when they hear “pesto,” but the word refers to a technique (ground in a pestle), not the ingredients, and terrific pesto can be made with many herbs! So even though this collection wouldn’t be complete without sweet-leafed, tender green basil, we included a few other herbs that make excellent fresh, savory pesto: cilantro, oregano, sage, tarragon, and parsley. From garden to plate in minutes, not days: homemade pesto abounds with flavor and nutrition – but no food miles, no additives, no packaging, and no grocery bill! Time to revive that unused garden plot or till up a sunny patch of lawn and grow it yourself.

Our Herbs for Pesto kit may include:

Cilantro ‘Slow Bolting’ – Use in many Chinese and Mexican recipes. Replant often. Grow in well-drained soil and full sun. 12-15″ tall.

Oregano ‘Dwarf Greek’ – Whitish-pink flowers. Strong flavor, unusual growth habit. Needs sun. Excellent for rockeries – 10″ tall.

French Tarragon – Strong anise flavor – the real thing! Try sprigs in vinegar. Dies to ground in winter – mark plant so you don’t lose it!

Sage ‘Berggarten’ – Very choice. The largest leaved culinary sage. Forms compact bush 18″ tall. Vigorous.

Basil ‘Genovese’ – Best variety for pesto. Intensely scented. Sweet large leaf basil. Vigorous variety.

Basil ‘Puck’ – Condensed habit and excellent culinary qualities combine to make this variety ideal for growing inside on a windowsill. Keep fresh basil around all year, indoors!

Parsley ‘Italian Plain’ – Flavorful green leaves on 2 ft. tall biennial. Use in Italian & Mid-Eastern cooking. PLACEMENT: Herb or vegetable gardens. CARE: Grows in partial shade in well-drained soil.

Pesto Unlimited – Pesto recipes using basil and a variety of other fresh herbs from your garden

Grab & Grow

Barbeque Sauce Garden

Everyone loves an excuse to cook and eat outside on those hot, lazy summer evenings – and it’s even better when part of the meal is homegrown. This ready to plant garden kit contains some of the best-tasting, most productive herbs and veggies needed to concoct your own spicy, smoky, sweet, mild, and/or tangy barbeque sauce. For the most flavorful and succulent meats, fish, and veggies, try a homegrown, homemade sauce. From garden to plate in minutes, not days: homegrown barbeque sauce abounds with flavor and nutrition – but no food miles, no additives, no packaging, and no grocery bill! Time to revive that unused garden plot or till up a sunny patch of lawn and grow it yourself!

Our Barbeque Sauce kit may include:

Tomato ‘Big Beef’ – Vigorous vines ripen big, 4-6” globe shaped tomatoes earlier than other varieties of this size. Firm, crack-resistant fruit are sweet, slightly acid flavor and produce over a long period. Indeterminate. 80-85 days.

Tomato ‘Pineapple’ – Indeterminate. Huge golden beefsteaks marbled in cherry-red have delicious meaty flesh with mild, fruity flavor. Good yields of 1-2 lb. fruits – one thick slice fills a sandwich. 95 days from transplant. CARE: Plant 20-30″ apart in rows 3-4’ apart in full sun. Plants grow 4-6’ tall; provide a cage or trellis.

Stevia rebaudiana – Incredibly sweet leaves can be used like sugar. 3’ high x 3’ wide. Pick off white flowers. Use fresh, dried, frozen or powdered. 1 tsp. dried leaves = 1 cup sugar.

Celery ‘Tango’ – A self-blanching variety with beautiful apple-green, smooth stems with good flavour and texture for that all important celery crunch. Celery Tango has good bolting resistance and stands well during hot weather for reliable crops. Space 15″ apart and keep well-watered.

Pepper ‘Jalapeno’ – Very pungent, thick walled, dark green, turns red as it ripens, continuous fruit. CARE: Place in garden 18-24″ apart in rows 2-3’ apart. Yield in 70-75 days.

Pepper ‘Holy Mole’ (2007 AAS) – 85 days. F1. A Pasilla pepper, it is mildly hot, with a nutty, tangy flavor. These very heavy-yielding plants grow armloads of 9″ long by 1 ½” wide chocolate brown hot peppers that turn from glossy dark green to chocolate brown when mature. Plant height is 36″ tall.

Basil ‘Genovese’ – Intensely scented. Sweet large leaf basil. Vigorous variety.

Cucumber ‘Orient Express’ – Pickling variety. Crisp, succulent fruits grow to 14″ long but just 1.5″ wide. High quality burpless cukes hold well on the vine for a long harvest season. 64 days from transplant. CARE: Space 3-4’ apart in all directions. Needs heat and well-drained soil: plant in full sun in raised beds or hills. Grow on a trellis for the straightest fruits.

Parsley ‘Triple Curled’ – Dense, tightly curled dark green leaves on vigorous plants. Cut individual sprigs as needed from the outside of the plant, or harvest all but the center growth for drying. 60-80 days from transplant. CARE: Plant 8-10″ apart in rows 12-18″ apart in full sun & rich soil. Cold hardy – if tops die back in winter, roots will resprout in spring & go to seed.

Resources for Oregon gardeners:

Growing Your Own Vegetables – A practical guide to vegetable gardening in Oregon, from the OSU Extension Service
Regional tips – Gardening tips for the Oregon Coast, Rogue Valley, Central/Eastern Oregon and the Columbia River Valley, from the OSU Extension Service
Container gardens – How to raise vegetables in containers for small space gardens, from the OSU Extension Service
Short-Season Vegetable Gardening – General tips about growing veggies in the Pacific Northwest, from the PNW Extension Service
USDA Complete Guide to Home Canning – Detailed information about canning tomatoes, vegetables, pickles, and more (with recipes)
Freezing Fruits and Vegetables – OSU Extension publication
Drying Fruits and Vegetables – UGA Extension publication

Recipes

Pesto Unlimited – Pesto recipes using basil and a variety of other fresh herbs from your garden
Roast ’em now, you’ll thank yourself later – Roasted tomatoes for sauces and freezing, article by Jan Roberts-Dominguez
Epicurean.com – a great source for excellent recipes
Green Gardening – Ann Lovejoy offers seasonal recipes and menus that emphasize the freshest locally grown ingredients

check back with us for more recipes