Well, Pam, we've got quite a beautiful array.

Where's my dinner plate?

(laughs) >>Oh, later, perhaps.

(laughs) >>Perhaps.

(Peggy and Pam laughing) You know, in the segment, we talked a lot about lettuce and people are intrigued that you can grow it in the summertime, myself included, 'cause we all know it's bolted with this heat and stuff.

>>It's hard.

>>It's hard.

It is hard.

>>So you have four very specific types of lettuce or varieties of lettuce.

>>Yes.

Well, I brought these in as an example.

The ones we grow in the summer are nearly all Batavian types.

And my favorite is this dark Cherokee here.

But this one is, what is this one?

Cardinale, yeah.

This one has turned somewhat red as well.

And there's this frilly one.

What is that one?

Muir.

>>Muir.

>>That's a new one, yeah.

And so we like to grow these because they resist bolting and they don't go bitter like other lettuces can do.

So we grow, we try to plant out 120 a week, and usually, we use some shade cloth in the summer.

I found this little piece.

It's just right for this flat here.

>>That's perfect.

(chuckles) >>Yeah, it's perfect.

You don't have to buy fancy shade cloth.

You can use window screens and all sorts of things.

I think that's something from a tent, I'm not sure, but, yeah.

Also, lettuces- >>And, you know, just in that little segment, the number of tips you shared was just amazing for the average homeowner, you know?

>>Yeah.

>>But you do have a book here, "Sustainable Market Farming," and as you said earlier, farming is a loose term.

We shouldn't think of it in terms of a professional farmer, but as we're farmers.

>>Right, mini farming, yeah.

>>Yeah.

>>Yeah.

The details apply whether you're growing five cabbages or 500 cabbages.

Just the same amount of details' useful.

And I, yeah, this is my new book.

I just finished it.

And then my other book, "The Year-Round Hoophouse."

If you've got a hoop house or if you have dreams of getting a hoop house, that's a great book to get.

But otherwise, I would say the "Sustainable Market Farming" is the one that tells you all about lots of different vegetables and techniques and planning and organizing and recordkeeping, which- >>Is not our favorite.

>>Not your favorite, but it's so worth doing.

It's really worthwhile.

And you can do a lot with the photographs.

Using your camera, using your phone, yeah.

>>Absolutely.

So you've got some wonderful yummies here and some colorful things.

So you're trying different varieties constantly.

>>We are.

(chuckles) These carrots, I'm not really a fan of fancy-colored carrots, really.

I like the orange ones.

These are Danvers 126.

This is our standard one.

And they get bigger than the fancy-colored ones.

But these are fun.

These are Fantasia, and it's just one packet of seeds and you get all these different- >>That's so fun.

>>different colors, yeah.

>>One reminds me of Virginia Tech, maroon and orange.

>>Oh yes, yes.

>>Sorry.

(Peggy and Pam laughing) >>Yes.

And the scallions, there's lots of different kinds of scallions, but I only ever bother with Evergreen Hardy White because it's so cold-hardy and you can just grow the same ones all year round and get really nice scallions.

>>Fantastic.

>>Yeah.

>>Fantastic.

So you had mentioned cabbages earlier.

>>Right.

This is Ruby Perfection, and- >>Beautiful.

>>Yes.

>>It's beautiful.

>>It's nice red cabbage.

>>Yes.

>>Yeah, it's slower than some, but it's very nice cabbage.

>>How has that been doing in the heat?

Did you harvest this?

>>Well, we've harvested them.

Yeah, we have bags of them.

(Peggy and Pam laughing) Yeah.

We do them in the spring, and then we harvest them.

>>Yes, they do not like the heat.

>>No.

And this is my favorite beet.

This is Formanova or Cylindra.

And they have this long shape, which means that you get a lot more beet in a row, you know, because they're- >>You just space 'em a few inches apart.

>>Yes, a few inches, but yeah.

>>Yeah.

>>Yeah.

I mean, they're very tender and delicious.

>>Oh, I'll have to give 'em a try.

>>Yeah, really, and yeah, really love doing- >>My mother do not cook beets well, so I don't- >>Oh, I'm sorry.

>>Yes, so I'm trying.

>>Yes.

>>I'm trying.

(laughs) You know, I went out and harvested a huge basket of these this morning.

Luckily, mine get a little shade until about 10 o'clock.

>>Oh, hmm, these didn't.

(Peggy and Pam laughing) These are Provider.

It's a very reliable green bean.

And sometimes we alternate, we grow, well, we grow beans about five times during the summer.

And so we usually start with Provider because it's cold tolerant.

The seed, it's dark-seeded.

They're better than the white-seeded varieties that are coming up in cold conditions.

So we start with Provider, and maybe the second time we plant beans, we might plant these again, or a different, oh, I can't remember the name.

Never mind.

This one is worth, if you only get one, Provider is a good one.

>>Yeah.

So it's a bush bean.

>>It's a bush bean.

We don't grow pole beans 'cause I don't like putting up trellises.

(Peggy laughing) And also, they're slower to come into- >>Yeah, they are.

>>into- >>into bean, we'll call it.

>>Into bean, yes, to bean-itude, yes.

>>Now, we're running out of time, but I wanted to get to the squashes because I wanted to have you- >>All right, briefly on the squashes then.

>>Yes.

>>Yes.

So this is one of my favorite yellow squashes.

It's called Zephyr, and it has this, it's partly green and partly yellow, which is attractive to look at, but also, it's a very tasty squash.

That's important.

>>Yes.

>>And this zucchini is Green Machine, and- >>Oh, I know that one, yes.

>>Yes.

>>[Peggy But you were talking earlier about how to harvest them.

>>Yes, how to harvest.

This is how to harvest, and this is how not to harvest.

You wanna make sure that you cut them leaving part of the stem and not leave the stem on the plant because then the plant will act as if the zucchini is still there and decide not to make any more, and that- >>That's it.

>>That's, yes.

>>Speaking of that's it, it's time for us to say goodbye and to move on.

So I thank you so much for bringing in all these delicious vegetables.

>>Yes.

It's been fun.

(laughs) >>Yes.