Ten Tasty Heirloom Vegetables

By Hklbrries

Kentucky Wonder Pole Bean: Timeless favorite from 1864, with great, old-time flavor

Chioggia Beet: Tasty Italian variety introduced to American gardeners in the late 1840s, with alternating concentric rings in red and white.

Romanesco Broccoli: A masterpiece for both eye and palette, with spiraling apple-green heads and a slightly sweet and nutty flavor.

Black Aztec Sweet Corn: This 1860s heirloom has white kernels in the milk stage that turn a soft, jet blue/black when dry.

Ping Tung Long Eggplant: Tasty and beautiful with glowing, dark lavender slender fruits up to 12 inches long.

Black Hungarian Pepper: Outstanding ornamental bears mildly hot peppers similar in size and shape to jalapenos, are black, ripening to red.

Yellow Crookneck Summer Squash: Gives heavy yields of light-yellow fruits with curved neck and slightly warty skins, has much more flavor than hybrid crooknecks.

Brandywine Tomato: Incredibly rich-flavor, with pink fruits weighing up to 2 pounds.

Snow's Fancy Pickling Cucumber: This 1905 introduction produces slender fruits that are great for fresh eating and in salads.

All Blue Potato: Blue through and through, this midseason heirloom variety is packed with more minerals than standard supermarket hybrids.

Ingredients

• None

Preparation

Step 1

None