Other Vegetable Plants

Many of you have expressed an interest in purchasing some of your other vegetable starts from Hattie’s Garden. We have therefore expanded our selections to help round out your garden.


Cucumbers originated in India or western Asia, and have been known to gardeners for at least 3,000 years. Their diverse forms and flavors are now appreciated and utilized in local cuisines around the world. These are sold in four-packs (can be divided).

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Summer Squash

The fruits of various members of the gourd family are squash and they fall into two classifications, summer squash and winter squash. Summer squash differs from fall and winter squash in that it is selected to be harvested before the rind hardens and the fruit matures. Every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup. These are sold in four-packs (can be divided).

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Lettuce is a half-hardy vegetable that you can keep growing all season long by planting one small crop at a time. Days to maturity tend to be short. May be grown right through the winter where the weather is mild, or under row cover, cold frames, etc. Garden lettuce is far superior, in both taste and vitamin A & C content, to supermarket brands. Though there are at least seven types of lettuce, Hattie’s Garden is offering three of the most common ones: Butterhead, Loose-leaf, and Romaine.

Butterhead Lettuce

Butterhead Lettuces form loose, open heads of melt-in-your mouth leaves. They thrive in the warm days of fall, and the cool days from spring to early summer.

Loose-Leaf Lettuce

Loose-leaf (also called leaf) Lettuces are colorful, easy, and fast-growing lettuce varieties. The plants form open heads that allow you to harvest a few leaves at a time, or whole plants as needed.

Romaine Lettuce

Cos (Romaine) Lettuces form open, upright heads of deeply colored leaves. The leaves have stronger flavor than looseleaf varieties, and crunchy midribs. As long as they get enough water, romaine lettuces can withstand some summer heat.

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Swiss Chard

Chard is a cool season leafy green vegetable. The plant is related to beets but doesn’t produce the globular edible root. It is a great source of vitamin K, A and C, and is a wonderful cauldron of potassium, magnesium, iron and fiber. The “Swiss” descriptor was added to the chard name to differentiate it from French chardon. It originated in the Mediterranean region and not in Switzerland — no matter what its name might imply.