2013catalog

SUYO LONG #CU132
65 days. Long, ribbed, dark green fruit can grow to 18”. They are very mild, sweet
and burpless. One of my personal favorites for fresh eating. This productive
heirloom comes from northern China and is very attractive. Pkt $2.75
STRAIGHT EIGHT #CU168 New!
52 days. All-America winner for 1935! Smooth, straight, deep green 8-inch
fruits with rounded blunt ends. Early, vigorous and prolific; tolerates
mosaic virus. A superb variety that has stood the test of time. Pkt $1.75
SYRIAN KITTAA CUCUMBER MELON #CU170 New!
(Cucumis melo) Also called kithaa in Arabic. Our original seed of this
variety came from our Syrian friend, Ragad Korani. She writes: “I brought
the seeds from Ariha. Farmers in Ariha usually plant kittaa or sometimes it is
brought to Ariha from Al Zawiya mountain to be sold in the grocery stores.
The Kittaa planted in Al Zawiya mountain and Ariha is considered to be the
best because it is crispy and sweet with a nice aroma and not very hard. Its
color is white green. It is...harvested in a length of 8-10 inches.” These are an
“Armenian” type, that is actually a melon, but used like a cucumber. They
produced incredibly well in our gardens and are quite delicious. Pkt (15
seeds) $2.75
TELEGRAPH IMPROVED #CU110
60 days. Smooth, straight, dark-green fruit, 18” long. Flesh is very crisp,
tender and mild; superb flavor. Very few seeds, vigorous high-yielding
vines, great for greenhouse production; also good cultured outdoors. This is
an excellent English heirloom variety, introduced around 1897. Pkt $2.75
THAI MAE SAI #CU141
Named after Mai Sai, which is the most northern town in Thailand and right
on the Thai-Myanmar border. Produces 8-to 10-inch, smooth, medium
green fruit. Slightly bitter taste. Used in cooking and pickling. Pkt $2.00
UZBEKSKI #CU148
A fascinating heirloom from the Mideast country of Uzbekistan. Big, fat
6”-8” cucumbers turn brown when ripe. Very crisp even at large sizes. This
variety is a good keeper and will store well into the fall. Unique and fun to
grow. Pkt $2.75
WEST INDIA BURR GHERKINS #CU107
(Cucumis anguria) 65 days. Not a true cucumber, but used much like it. Will
not cross with C. sativus. Very beautiful long vines and hundreds of small
tasty fruit. Yields better than any cucumber. These are becoming rare. They do
great in hot, humid weather. Introduced to the USA in 1793 from Jamaica; it
had been pickled and boiled by the Colonists in Jamaica. Pkt $2.50
WHITE EMERALD #CU154
White Emerald cucumber is vigorous and prolific. Fruit is crisp with light
green color skin. Thick, cylindrical in shape. A good resistant variety that is
well adapted to a wide range of growing conditions, but especially in hot,
humid areas. From Thailand. Pkt $2.25
WHITE WONDER #CU104
60 days. A great yielder. Creamy-ivory, 7”-long fruits, delicious and great
for pickles or slicing. W. Atlee Burpee introduced this heirloom in 1893
after they received it from a customer in New York. Pkt $2.00 or 1oz $5.00
Ragad’s Syrian Pickle Recipe
“We usually use kithaa to make crispy pickles which is our
favorite. Also we use it as a component for fresh salads.
First, wash the kithaa well, cut the wedges and arrange
in a jar. Use two tablespoons of salt for 1 liter of water,
stir and pour on the arranged kithaa in a jar. Leave the jar
open for 12 hours, then we pour off the salty water and
wash out the pickles in the jar with clear water. Then we
bring another 1 liter of water boiled and cooled to room
temperature. Stir the water with 2 tablespoons of salt
and half a tea cup of vinegar, add to the jar 4 gloves of
garlic and some hot or mild peppers after you make a cut
in the peppers. Make sure that the pickles are immersed
well in the solution. Seal the pickle jar for 7-10 days. If
you want to use the pickles later you can preserve it in the
refrigerator for longer use.”
Dragon’s Egg
Jaune Dickfleischige
Syrian Kittaa Cucumber Melon