June

Jack O' Lantern is a traditional pumpkin, especially bred for carving out Jack O'Lanterns for Halloween. A long established favourite, with medium orange colour and sweet flavoured flesh it makes a superb carving pumpkin and a tasty cooking pumpkin.

Pumpkin 'Gold Dust F1' produces beautiful dark orange, distinctively ribbed, Cinderella type pumpkins. A little earlier and more productive than other similar varieties. The plants grow a little more compactly and will do well even in colder regions. Direct sowing once the soil has warmed from the beginning of May to end of June.

Baby Boo is a charming, all-white, miniature pumpkin that is popularly used for table arrangements for Weddings, or for Halloween and for Xmas. Children love them because of their miniature size and they make wonderful Halloween 'Ghosts'!

Unashamedly bright and vibrant, Firecracker is an edible and very ornamental little pepper. They pack some chilli kick but the amazing fruity flavour is never overpowered by the heat. The peppers can be used fresh or dried, they are lovely when made into miniature herb wreaths and kitchen swags, or threaded and hung in miniature garlands.

The 'Scotch Bonnet' was the first Caribbean Hot Pepper to be known by a specific name in the export market. Most commonly found in hot Caribbean dishes, use sparingly, fresh or dried to recipes. Also great for pickling, garnishes, sauces and jerk rubs, it develops a rich, multi-sided, tropical-fruity flavour.

Pepper ‘Picante a Mazzetti’ produces attractive cone shaped, chillies which grow vertically with many fruits per bunch. known as 'Bouquet di Peperoncini', they mature to a festive, deep scarlet red, and have a multitude of ornamental as well as edible uses. Sown May to June they will produce fruits in perfect time for Christmas.

The 'Jamaican Hot Yellow' aren't the hottest chillies in the world, but clocking up to 100,000 to 200,000 SHU's these are probably as hot as one really needs to go. Behind the heat will be found a gorgeous fruity, citrusy flavour. Use in salsas, chutneys soups and sauces, they mix especially well in salsas with fruit.

Jalapeño peppers are among the most popular and commonly available hot chilli pepper seeds in the world. They are very versatile: hot enough for a good kick, but still mild enough to use as a vegetable. The smooth, dark green fruits which ripen to red have thick walls with a rounded tip.

If you love the taste of Jalapenos but can’t take the heat, 'Jalapeño Tam' is the one for you. Developed by Texas A&M to have the Jalapeno flavour without the heat, and at only 1,000-1,500 SHUs, this is much milder than the typical Jalapeno so you and all the family can enjoy all the flavour and not worry about it burning your tongue.

With a great fruity tang, and not too hot, this rare little beauty produces bright red peppers that have a crisp texture, a sweet pleasant flavour with only a mild pungency. Named for its distinct three-sided shape, 'Bishops Crown' is great to eat raw as an edible decoration. Cut the chillies in half, remove the core and add to salads or garnish hors d'oeuvre.

Bhut Jolokia, the Ghost Pepper has a reputation. It was officially the worlds hottest Chilli in the Guinness Book of Records from 2007 until 2011. At over 1 millium SHU's it is still one of the hottest pepper in the world. Each chilli ripens from lime green to orange to red. The flavour tends to have a smoky, earthy taste with a somewhat fruity aftertaste.

‘Blauwschokker’ produce good yields of succulent, bright green peas with an abundance of red and violet flowers are followed by deep purple pods. Dual purpose it is delicious when harvested young as mangetout or can be left to mature to shell the delicious green peas.

Pea 'Alderman' is a well known and reliable variety that produces heavy crops of large, curved, dark green pea pods of the highest quality. It a tall growth habit that will require supports but is well worth the effort for the extended cropping period and the huge yields that it produces.