Currently Growing:

Japanese Eggplant (long and thin)

Indian Eggplant (small and round)

Lemongrass

Okra

898 Butternut Squash

Centercut Squash (Tromboncino

Tomatoes:

Kumato

Yellow Pear

Black Cherry

Cherokee Purple

Green Zebra

Red Pear

Black Krim

San Marzano

Peppers:

Shishito

Cayenne

Pasilla

Mad Hatter

Santa Fe Grande

Sriracha

New Mexico 6-4L

New Mexico Big Jim

Mammoth Jalapeno

Tobasco

Serrano

Poblano

Fresno

Italian Peppers:

Corno Rosso

Dulce Italiano

Corno Giallo

Dulce Bergamo

Goccia D’Oro

Lombardo

Nardello

Giant Marconi

Carmen

Herbs:

1) Anise Hyssop - A member of the mint family.  Slice the leaves into long, thin strips and shake them over ice with vodka and a berry-infused simple syrup, then serve with seltzer water with more of the leaves and blossoms. Muddle into a gin & tonic. Anise hyssop-infused simple syrup upgrades  ordinary simple syrup in any fruity or floral drink. The flowers are edible, 

2) Tarragon

3) Borage - Borage is the classic Pimm’s Cup garnish, but use it in any cocktail whose looks would be improved by floating a starry blue flower atop it, so use it in everything like Champagne and a splash of St-Germain  elderflower liqueur; Aviation, a gin drink made slightly purple with violet liqueur; A lemon drop. 

4) Epazote - Prominently used in Southwest cuisine to add a spicy, earthy flavor.  an aromatic herb commonly used in the cuisines of central and southern Mexico and Guatemala. Its somewhat pungent flavor profile has notes of oregano, anise, citrus, mint, Infuse into gin for a martini, or garnish a margarita. 

5) Giant Basil

6) Lavender

7) Lemon Balm - Incorporate into a simple syrup or muddle it like mint or basil,

8) Mexican Marigold

9) Papalo

10) Italian Large leaf Parsley

11) Nasturtium