Redeemer Valley Community Garden
Annual Garden Plant Sale
Featuring vegetable, herb and flower plants as well as other native and perennial plants. Please see list of available plants below.
521 Moredon Road Huntingdon Valley, 19006
April 30th & May 1st
May 7th & May 8th
* We will be adhering to all precautionary measures to ensure your well being.
*Credit card, Apple Pay; Google Pay, and cash payments accepted.
* Phone orders will be accepted at the sale location – place order and pay from your car.
Your plants will be delivered to the trunk of your car for contact free service.
- * No orders taken prior to event.
Garden Plant Information 2021
Prices: Vegetable and Herb $4/plant or pack or 3 for $10
Flowers $2 each or 2 for $5
Native and Perennial Plants: small as marked medium $8 large $10
All proceeds benefit Redeemer Valley Farm which grows a share of its produce for local food cupboards, incorporates sustainable growing practices,
hosts a school garden program and is home to a variety of farm animals
Cherry Bomb: Vigorous plants produce high yields of uniform, vivid red fruits with ideal cherry size (15-20 gm.) for harvest and snacking. Classic cherry tomato ﬂavor – ﬁrm, sweet, and well-balanced.
Gardener’s Delight: This old German heirloom boasts many clusters of 6 to 12 cherry tomato all summer long. It’s indeterminate, crack resistant and very proliﬁc. Proven tops for performance, ﬂavor and wide adaptability.
Honey Drop Cherry: taste like white grapes, less prone to cracking.
Super Sweet 100 Cherry: Cherry tomatoes bursting with sugary ﬂavor. The scarlet, cherry-sized fruits are produced in long pendulous clusters right up to frost. Grow on stakes or a fence.
Big Beef Slicer: Extra large, 10-12 oz. ruby red tomatoes are ﬁrm, juicy and highly ﬂavored; an All-America Selections winner-and you’ll see and taste why. Extra-large, 10 to 12 oz. red fruits are ﬁrm, juicy and highly ﬂavored. Yields heavily in all regions.
Super Big Beef
Chef’s Choice Orange: orange beefsteak type, ﬁrm ﬂeshed, low in acid, good ﬂavor and texture, more productive than most orange beefsteaks
Cherokee Purple: heirloom, 80 days to maturity, deep dusky purple-pink, large sweet, old time tomato ﬂavor
Green Zebra: beautiful chartreuse with lime green stripes, ﬂesh is bright green and very rich tasting. Likes well-drained soil. To determine ripeness, feel the ﬂesh or look for the stripes to turn a little yellow. Don’t wait too long to harvest as they may become mealy.
Aunt Ruby’s German Green Slicing Tomato: it is on just about everyone’s top-ten list. Oblate 12–16 oz fruits blush lightly yellow and develop an amber-pink tinge on the blossom end when ripe. Don’t allow them to get too soft before picking. The green ﬂesh of this beefsteak is faintly marbled with pink. Flavor sweet and tart, rich and spicy.
Pink Berkeley Tie Dye: 65-75 days. Compact plants produce beautiful 8-12 ounce fruit with a very sweet, rich, dark tomato ﬂavor. 10 out of 10 people liked the port wine colored beefsteak with metallic green stripes better than Cherokee Purple in a farmers market taste off.
Soldaki Heirloom: This is a polish heirloom dating prior to 1900. This is a heavy yielding variety that produces blemish free, well shaped, and excellent rich ﬂavored fruit and low acid. It is a large pink tomato perfect for sandwiches, but also does great in salads and sauces.
Burpee Big Boy Slicer/Beefsteak: its incredible productivity and gorgeous, perfect, large red fruit made it an instant hit. What’s kept Big Boy tomato a best-selling tomato all these years is the wonderful aroma and rich ﬂavor. The fruits weigh in 10 oz. with many reaching 1 lb. or more. Healthy, indeterminate vines produce all summer long. The bountiful harvest begins about 78 days after setting plants in the garden.
Brandywine – is the heirloom tomato standard. One taste and you’ll be enchanted by its superb flavor and luscious shade of red-pink.
Kellogg Breakfast – Large orange beefsteak fruits grow to 1-2 pounds · Rich flavor with good acid to sugar balance
Lemon Boy – These plants produce medium-sized fruits with beautiful and unique lemon yellow skin. These indeterminate plants produce unusually colored, eye-catching tomatoes with wonderful flavor. … Lemon Boy is perfect for slicing to reveal the delicious, lemon-colored flesh.
Early Girl – Large clusters of 5 oz. fruits are borne extremely early, continues longer than most varieties. Globe to slightly flattened shape. Bright red and meaty with a lot of flavor and aroma
Fourth of July -you could have luscious vine-ripened fruit as early as the Fourth of July! The indeterminate plants produce a plentiful harvest of red 4 oz. tomatoes all season long.
Supersteak – These jumbo fruits have excellent flavor, making them perfect for slicing. Producing fruits as large as two pounds (32 oz.), SuperSteak Hybrid is a favorite among giant tomatoes. Smooth skin and a meaty texture make this variety perfect for slicing on sandwiches.
Roma: HEIRLOOM. The classic sauce and paste tomato. Compact plants produce paste-type tomatoes resistant to Verticillium and Fusarium wilts. Meaty interiors and few seeds. GARDEN HINTS: Fertilize when ﬁrst fruits form to increase yield. Water deeply once a week during very dry weather.
Hog Heart Paste: it sometimes produces large heart-shaped double fruits. Elisabeth Benjamin grew a triple in 2013 that weighed 3 lb 7 oz! More often, though, its 6–8 oz tomatoes are shaped like banana peppers. A meaty paste tomato noted for its sparse seed cavity, good solids and excellent ﬂavor fresh, canned or frozen
Juliet Plum: Juliet is one of the most disease resistant in our trials. Deep red, shiny fruits avg. 2–2 1/4″ x 1 3/8–1 1/2″, weighing 1 1/2–2 oz. Typically 12–18 fruits per cluster. Delicious, rich tomato ﬂavor for salads, great salsa, and fresh pasta sauce. Good crack resistance, vine storage, and shelf life.
BELL / SWEET PEPPERS
Intruder Bell: Fruits are large, blocky bells with thick walls. Plants are medium large with a good canopy to minimize sunscald. Well adapted to the Northeast
Revolution Bell: Not at all hot, this fancy quality sweet bell pepper allows CR to have a red September and Donna, a zone farther north, a red October. Juicy and delicious, it boasts the stoutest square walls imaginable. Superb yields of nice hefty thick-walled fruits, some in excess of l lb.
Cornito Rosso (red) and Giallo (yellow)Sweet Pepper: cornitos are 1-1 1/2″ wide at the shoulders and 5″ long. They are very early, sweet, and attractive smaller versions of Carmen and Escamillo, with similar maturity. Perfect for grilling and roasting, like their full-size counterparts.
Giant Marconi – is an improved Italian grilling pepper. About 6 to 8 inches long, the tapered green pepper will mature to red on the 30-inch plant.
Aconcagua pepper -They produce peppers 12-inches long to 2-inches wide that are apple sweet. Great for stuffing!
PEPPERS WITH VARYING DEGREES OF HEAT
Poblano: Mexico’s favorite chile pepper! When traditionally ripened to red and dried, this pepper is known as an ‘Ancho’; it is also used green, as a ‘Poblano’, for making chiles rellenos. The thick-walled, mildly hot fruit have a rich, mellow ﬂavor. This pepper produces continuously through the summer in climates with warm days and cool nights. This is a big plant, so give it the space it needs when planting: Set it at least 3 to 4 feet from other plants.
Mucho Nacho Jalapeno Hot: 69 days. The most versatile of all hot peppers, with larger, jumbo-sized, 4-in., thicker, milder fruits than most jalapenos – but with that robust jalapeño ﬂavor. Perfect stuffed, pickled or added to salsa.
Jalapeno Hot: Jalapeño produces 3-inch, thick-walled, moderately hot pods with deep green color that matures to a bright red. The skin may show a netting pattern as fruit ages, but it does not affect ﬂavor. Often, the heat of the peppers will vary, even those from the same plant. If peppers grow fast, get plenty of water, and are harvested soon, they may be milder than peppers that stay on the plant a long time, or that develop slowly and under stressful conditions.Widely adapted, jalapeño plants yield a bountiful harvest in dry or humid, hot or cool climates. The compact plants grow well in containers. Use jalapeño on nachos or in salsa, or smoke the mature red ones over mesquite chips to make your own chipotle sauce.
Serrano Hot: Slightly hotter than a jalapeño, its bright, fruity hot ﬂavor lingers in the front of the mouth and makes your taste buds tingle all over. Extremely proliﬁc 3–3½’ plants yield dozens of light green fruits that ripen to bright scarlet. and classic serrano heat. They are perfect for fresh salsa.
Takara Shishito: Takara is a typical Shishito pepper with a small fruit and a mild but rich ﬂavor. The compact plant has a spreading habit, short internodes, is well branched and has high production potential, early and proliﬁc. Some fruit may be spicy or pungent under varying climatic conditions, most often stress conditions like hot and dry conditions. This phenomenon is one of the distinguishing features of Shishito peppers.
Pingtung Long: 70 days. A wonderful eggplant from Ping Tung, Taiwan. Fruit is purple and up to 18 inches long and 2 inches in diameter. This variety is so sweet and tender, superbly delicious! One of the best Chinese eggplants on the market.
Orient Express: The most dependable eggplant. High-yielding plants produce armloads of attractive, slender, and glossy fruits 8-10″ long by 1 1/2-2 1/2″ diameter.
Rosa Bianca: Lovely and delicious Italian heirloom: ideal for slicing, baking and roasting. Rosy-lavender with white shading, the fruits of this beautiful Italian heirloom are large, round and 5-6″ long. It has a mild, non-bitter ﬂavor.
Galine Eggplant: Very glossy, uniform, black to purple fruits are 6-7″ long by 3-4″ in diameter. Strong plants produce early, ﬁrm fruits. High yielding.
Dancer: Deep-pink Italian type. Semi-cylindrical fruits are mid-sized (7–8″ long by 3–4″ diameter), mild, and nonbitter. Plants are strong and high-yielding. Popular in Puerto Rico.
Genovese: classic, Italian, large-leaved, crucial for pesto.
Napoletano: Lettuce leaf-type with huge, frilly leaves. Spicy, traditional basil ﬂavor. Leaves are up to 4″ long and tend to be lighter in color than other pesto types. Ht. 14-16″. 75 days to harvest
MINT – assorted varieties
Curly & Flat: In general, ﬂat-leaf parsley has a more robust ﬂavor, while the curly variety is associated with decoration. Some claim that curly-leaf parsley has no ﬂavor or, conversely, that it tastes more bitter, but it really depends on the particular plant, its growing conditions, and age. Both kinds of parsley may be used in cooking and when substituting one for the other, taste to determine the ﬂavor and adjust as desired. Think, too, about the texture that would work best in your dish.
GREENS and OTHER THINGS
Celery – Utah Tall Top
Kale – Green (Winterbor) and Purple (Rainbow Lacinato)
Cabbage – Green (Primo Vantage) and Purple (Ruby Perfection)
Lettuce – Green (Sierra) and Red (Red Salad Bowl)
Sunflower – annual
Cosmos – annual
and many more ….