Tomato 'Matt's Wild Cherry'
Pepper 'Flavor Burst'
Zucchini 'Costata Romanesco'
I've been in love with this variety for a long time... and every year it proves yet again that no other zucchini can come close to matching it. The zucchinis this produces have a wonderful nutty, rich flavored. And the texture! Most zucchini, if you even think about cooking it too long, collapses into a pool of wet mush... this holds up firm with an excellent creamy texture even after prolonged cooking. Another plus, it produced about half the yield of a normal zucchini, which means you have enough for nearly every meal, but not so much you resort to throwing it into the open windows of passing cars. Finally, it is lovely and distinctive looking. The ribs down the zucchini means that when you slice it, the forms little star shapes. Can. Not. Be. Beat.
Squash Mini Red Turban
Another new variety for me this year, and one I will certainly be doing again. First, this is a Cucurbita maxima variety, which is great because this species has great flavor and a very long storage life so you can eat them all winter. Second, it is lovely. Pretty enough to be displayed for fall decoration, to be sure. Third, it isn't too large, so I can cook up just enough for a meal instead of having to figure out what to do with a massive squash all at once. And fourth, it is producing like MAD. I've never had a winter squash yield so heavily. I think I'm going to have 20 maybe even 30 of these things by the end of the season... and that is in a summer that has been generally terrible for squash!
So... those are my winners this year. Any favorites you have that I should try out next year?