This page contains a Flash digital edition of a book.
SWEET SNOW PEA. One of only a handful of yellow podded peas known to exist.


02874GOLDEN


Tall 6 ft. plants are loaded with beautiful bicolored purple fl owers and bright lemon-yellow pods. Use the young pods raw, steamed, in stir-fries or allow them to mature to use as a dry pea. Seeds are tan, speck- led with purple. 60-70 days. (A) Pkt. (1-1/2 oz.) $2.75; 2 pkts. $4.95; (N) 1/2 lb. $10.95; (P) 1 lb. $18.95; (P) 2 lb. $29.95; (P) 5 lb. $59.95.


00077 BIG BRANDY. Pink beefsteak-type – a cross of Big Dwarf and Brandywine. 12 to 15 oz. 75-80 days.


These varieties are products of modern day unions, both maintaining the virtue and integrity of their old- fashioned beginnings. Plants were bred to have a much higher yield, with earlier maturing fruits that have more fl avor and fewer blemishes. All varieties are Indeterminate.


HEIRLOOM MARRIAGE HYBRID SERIES TOMATOES.


00279 GENUWINE. Slicing type – a cross of Costoluto


Genovese and Brandywine. 10 to 11-1/2 oz. 70-75 days. Prices, above 2:


(A) Pkt. (15 seeds) $2.95; 2 pkts. $5.25; 4 pkts. $9.45.


03383 RIVOLI RADISH. AAS award in many years. Its most outstanding quality 2014 AAS Winner! The fi rst radish to win an Vegetable seedsFree!


when you order by March 15th. See back cover for details.


is the ability to fully mature without becoming hot or woody. Round, red roots, with crisp white centers, can grow up to 1-1/2 in. in diameter – yet retains its


exceptional quality and taste if allowed to sit in the garden longer! 30 days. (A) Pkt. (250 seeds) $2.25; 2 pkts. $3.95.


INDEX: PG. 28 Toll-Free Phone: (800) 342-9461 Toll-Free Fax: (888) 437-2733 Website: www.rhshumway.com


NEW!


NEW!


NEW!


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66