Easy to grow Pumpkins are best direct-sown in well-draining, fertile, 60?F soil, two weeks past the last spring frost date with plenty of room to ramble. To win a prize for size, incorporate massive amounts of compost and/or well-rotted manure into the patch. Ease up on watering towards maturity to avoid watery flesh. Harvest with a sharp knife, leaving 2" of stem when leaves wither or skin is hard enough to resist piercing with your thumbnail. Cure, leaving outdoors in the sun for ten days, or in a warm, dry room for four to five days, then store in a cool, dry place. Besides Jack-o-lanterns and pie with whipped cream, Pumpkin is big in world cuisine now: Italians adore Pumpkin-filled pasta.

Delicate soft blue skin makes this pumpkin unique. Not only is the Jaradale decorative, it is also a delicious kitchen garden addition. Baking, mashing, roasting, and broiling are all possibilities with the top quality flesh of this pumpkin. The Jaradale is a good keeper and will continue to wow long after the growing season.

Ailsa Craig onion seeds produce a large, globe-shaped onion with golden, straw coloured skin and produces weighty onions perfect for the show bench. The excellent keeping qualities and mild flavour make it a superb variety for the home gardener too.

SWEET BELL PEPPER: Bell peppers have a rounded, square shape with four lobes. They are hollow, with flat seeds inside. Bell peppers are the most commonly grown type of pepper in North America. Most bell peppers are harvested when they are still green, but when left to mature on the plant for a longer length of time, some peppers will turn shades of red, yellow or even purple. The Keystone Giant Bell Pepper is an extremely large bell pepper variety that was developed from California Wonder, for not only its huge size, but also to be resistant to mosaic virus. This lovely giant has now been grown for a good many years and is widely adaptable to an assortment of climates. This great pepper variety produces a large number of large, four inch by four and three quarter inch bell peppers with very thick walls. When immature, the Keystone Giant Bell Pepper is a lovely jade green and then ripens to a brilliant scarlet red. Due to its huge size and thick walls, this bell pepper variety is ideal for creating stuffed bell peppers. Due to its heavy foliage and large stems, the Keystone Giant Bell Pepper is also resistant to sun scald and is a great bell pepper for commercial shipping or market use.

This tasty green or red pepper is a best-seller with a crisp texture. Harvest it about 75-80 days after planting to get a good vegetable.

Direct sow seeds one to two weeks after the last frost, or start indoors two to four weeks before last frost. Make sure you harden off seedlings before transplanting. Space or thin seedlings two to three feet apart.