New Varieties for 2000

Gardeners are looking for new plants every year. Here are new flowers and vegetables that will be featured in 2000 mail order seed catalogs, seed packets or as bedding plants at garden centers. The varieties are listed al-phabetically by class, with the seed source listed in parentheses after the description. The designation “R” means a retail seed company from which gardeners may purchase seed directly by mail order or also in stores that carry the variety in seed packets. A “W” designation indicates a wholesale seed company which does not sell directly to home gardeners, but these varieties should be available in catalogs or as bedding plants at garden centers next spring.

Begonia F1 hybrid tuberous ‘Nonstop® Rose Petticoat’ * Eye catching bicolor Rose and White delight. ‘Non-stops’ are basal branching with 3½ – 4½” fully double blooms. Perfect for partial shade in patio containers, hang-ing baskets, flowerbeds. (Benary) W

Campanula longistylla ‘Isabella’ * This summer beauty is unique. ‘Isabella’ has a compact habit of 6-8″. Blooms profusely right from the start. Its large, bell-shaped flowers are an eye-catching blue and a fresh color addition to any garden. (Goldsmith) W

Celosia ‘Cramer’s Amazon’ Discovered in Peru, this versatile tropical plant, with its burgundy and bright green foliage, is used as a filler or landscaper. Produces a deep magenta* flower. (Johnny’s Selected Seeds) R

Cleome serrulata ‘Solo’ * ‘Solo’, the only thornless variety with very light pink to white flowers on top of a light green leafed plant. Suitable for direct sowing. Blooms about 8-10 weeks long. Seedpods give additional distinc-tive ornamental value to the plants. (Kieft) W

Four O’Clocks ‘Broken Colors’ * A unique mixture of tricolor 1¼ inch flowers in a wide range of broken colors. Vibrant combinations of pinks, yellows, reds and purples. 20″ tall x 13″ wide plants. (Burpee) R

Gaillardia ‘Painter’s Palette’ * Big bold blooms on 30″ stems. Burgundy, pure yellow, and red/gold bicolors – a Park exclusive blend! Superb perennial and cut flower, widely adapted, sun, heat, and drought tolerant. Blooms profusely all summer long. (Park) R

Impatiens F1 ‘Carnival’ Excellence pushed higher. ImprovedWhite*. New colors Metallic lilac and Salmon. Early flowering, extra compact vigorous uniform habitat. Resists stretching, proven heat tolerance and optimal cool climate performer. (Daehnfeldt) W

Impatiens ‘Impulse Pink Picotee’ * ‘Pink Picotee’ flowers are shades of pink to rose, all with darker petal mar-gins. Seed quality for ‘Pink Picotee’ is excellent – matching the rest of the Impulse series with a standard of 90% plus germination. (Novartis) W

Impatiens ‘Stardust’ Series Big blooms, bright petal edges “dusting” into solid white pattern. Carefree, terrific garden vigor. Even in deepest shade, ‘Stardust’ brings its “Special Effects” look to gardens. Raspberry, Rose and 4-color Mix*. (PanAmerican) W

Marigold ‘Discovery Mix’ * Hybrid, dwarf plants stay a neat 8-10″ tall. Covered with double flowers in solid yel-low and orange – each measuring nearly 3 inches across. (Garden Grow) R

Morning Glory ‘Celestial’ Mixture Brings dazzling beauty to the garden midsummer to frost. Exciting, unique mix contains old-fashioned Heavenly Blue, Pearly Gates, and new variety Blue Star, which opens to reveal a stunning blue and white pattern. (NK Lawn & Garden) R

Nautilus Vine ‘Vigna caracalla’ * A fast-growing, climbing vine (to 10′), bearing hyacinth-scented flower clusters from mid-summer to autumn. Tightly twisted spirals in bud, the flowers open to a lavender blush, and mellow to buff yellow. (Park) R

Nemesia ‘Nebula’ * Known for its large flower size and blooming power, Nemesia ‘Nebula’ is an excellent addi-tion to gardens, balconies or patios. Ideal for planting with cool season crops, the bright flowers add vibrant color to spring gardens & fall pots. (Sakata) W

Nicotiana ‘Saratoga’ This old-fashioned favorite is one of the showiest of all annuals. Bushy plants mature to 10-12 “. Eye-catching trumpet-shaped flowers. Colors: deep rose, lime*, purple bicolor, red, white or a formula mixture. (Goldsmith Seeds) W

Pansy ‘Chalon Mix’ * Unique ruffled Pansy series reselected and restored to many of the colors “lost” over the years. Added yellow shades and bright white picotee types brighten this exclusive mixture. Flowering is early Spring onwards. (Floranova) W

Pentas ‘New Look® Rose’ * A beautiful addition to your butterfly garden. Excellent in full sun flowerbeds, patio containers, and baskets. Very heat and drought tolerant. The 8-10″ tall ‘New Look’ Series now has a Pink, Red, Violet, and Rose. (Benary) W

Petunia ‘Coral Wave™’ * Wildly popular ‘Wave’ makes another big splash with rich new Coral. Spreads to an amazing 4 feet. Takes hot, cold, rain. Flourishes everywhere. Super-easy to grow! Visit for more details. (PanAmerican) W

Petunia hedgiflora ‘Tidal Wave™’ Hot Pink* & Cherry World’s first petunias that grow into a “hedge” in just one season! Space close for shrublike growth, farther apart for groundcover effect. Plant can spread up to 3 feet! Won’t flop over in rain. (Ball) W

Phlox ’21st Century Magenta Mix’ * The first ever F1 hybrid phlox. Outstanding in the landscape, gardeners can enjoy ’21st Phlox Magenta Mix’ from Spring until frost. Hybrid vigor allows this variety to adapt to a wide range of conditions. (Waller ) W

Portulaca ‘Margarita Mix’ * Due to its well-branched mounding habit, Portulaca ‘Margarita’ can be shipped across town or across the country. Excellent performance in the landscape, the large semi-double blooms will turn any garden into a party. (Waller) W

Salvia horminum (viridis) ‘Marble Arch Rose’ * Uniform bushy plant having colored bracts with green veins. Improved color intensity and ornamental value of the colored bracts make the ‘Marble Arch’ Rose a good cut-flower. (Kieft) W

Sunflower ‘Kong’ Hybrid Is a monster of a sunflower! Giant plants tower up to 15 feet over the garden with strong, thick branching stems that are topped with large yellow flowers. Fun and easy to grow. (NK Lawn & Gar-den) R

Sunflower ‘Starburst Aura’ F1 Beautiful, unique starburst type semi-double yellow flowers with a small green center. Six foot wellbranched plants produce 24″ stems for excellent cut flowers. Unique flower form, attractive color will be an instant hit. (Harris) R

Tanacetum niveum ‘Jackpot’ * Small, white, daisy-like flowers bloom profusely on a large bushy plant. Works well in cottage gardens and in back of the border plantings. (Johnny’s Selected Seeds) R

Verbena ‘Obsession Scarlet’ * Was first introduced as a mix for 1998/99 season. Separate colors were re-leased in October of 1998. The obsessions have the compact habit associated with our Romance series and an improved germination. (Novartis) W

Vinca ‘Heatwave Mix’ * Early flowering and just 10″ tall, this improved vinca creates a mound of blossoms in rich rose, deep lavender, pink and white with contrasting eyes. Thrives in heat and humidity. (Garden Grow) R

Viola F1 ‘Panola Panache’ * It’s not a pansy – it’s not a viola – It’s a ‘Panola™! Panola™ Panache’ series. Free-flowering like viola, but larger flowers. Compact habit, small foliage similar to viola but earlier to flower. Resists stretching in warm climates. (Waller) W

Eggplant Hybrid ‘Cloud Nine’ * What if someone told you they had developed a pure white bitter-free variety that required no soaking? And the flavor is not only mild, it is sweet? That’s ‘Cloud Nine’. Produces beautiful oval fruits in about 75 days. (Seminis) W

Lettuce ‘Louisa MTO’ * A new Bibb type lettuce with thick, beautiful red tinted leaves forming erect, tight heads. ‘Louisa’ has a smooth texture and a delicious eating quality. Ideal for both spring and fall plantings. 56 days from seeding. (Harris) R

Pea, Snap ‘Sugar Sprint’ * Enjoy crunchy, sweet pods of ‘Sugar Sprint,’ a new stringless sugar snap pea. Choose ‘Sugar Sprint’ to replace older, stringed varieties like ‘Sugar Ann’ and ‘Sugar Bon’ and enjoy the same sweet flavor, without the strings. (Novartis) W

Pepper ‘Colossal’ * Enjoy meal-sized stuffed peppers of ‘Colossal,’ a new large to extra-large hybrid bell pepper. Outstanding yield and versatility. Thick walls and tall vigorous plant provide good cover all season delivering high quality red and green fruit. (Novartis) W

Sweet Corn Hybrid ‘For Heaven’s Sake’ * Finally, an SE sweet corn bred specifically for home gardening. A wonderful quality yellow sweet corn that produces big, luscious ears that all look and taste alike, but mature at different times! (Seminis) W

Sweet Corn Hybrid ‘Legend’ * Exclusively from Park Seed, this SE type combines creamy consistency, amazing sweet flavor, and excellent holding ability. In 68 days 7- 9″ ears are tightly packed with rich yellow kernels. Early, durable, and delicious. (Park) R

Sweet Corn ‘Serendipity’ * This first TripleSweet™ brand boasts unique combination of enhanced flavor and longer shelf life. This bicolor produces a slightly tapered 8″ ear filled to the tip with up to 18 rows of sweet, tender kernels in about 82 days. (Novartis) W

Food Alert

“Food Alert! is a treasure chest of historical fact and modern science dished up in a nourishing menu of statistics, illustrations and common sense we can use to protect our food supply–and ourselves–against common food-borne diseases. This book belongs in every kitchen, right next to your favorite recipe books.” –Carol Ann Rinzler, Author of Nutrition for Dummies and The New Complete Book of Food

With estimates that nearly 100 million cases of food-related illnesses and several thousand food-related deaths take place each year in the United States, there is little doubt that the dangers of food-borne disease are on the rise. You may even have been a victim and not known it. From the moment of initial production to the time it reaches your table, food is at constant risk of contamination. Food Alert! provides everything you need to know to protect yourself and your family. It includes:

detailed descriptions of the key food groups and the contaminants that affect each one
special tips on handling, preparing and storing food, including checklists of the 20 most common causes of contamination in the kitchen
how to recognize the symptoms of a food-borne illness
a special reference section detailing the different food-borne pathogens, how they thrive, how they harm you and how you can stop them
Complete with a glossary and a directory of information sources, Food Alert! is an indispensable resource for anyone concerned about their health and the quality of their food.
Morton Satin is a molecular biologist, a recognized authority in the international food industry and an expert in the field of food safety. He has written numerous publications and articles on food safety and food processing technology for both professional and general readers. He has won several awards for his contributions to the food industry, and has served as a staff member and consultant to governments, expert committees, international organizations and trade associations. He lives in Rome, Italy.

The following is an excerpt from the book: Food Alert!: The Ultimate Sourcebook for Food Safety by Morton Satin, taken from the chapter on Self-Help
Published by Checkmark Books/Facts On File, Inc.; 0-8160-3936-4; $14.95US
Copyright © 1999 Morton Satin


Most practices involved in preventing food-borne diseases in the home are little more than common sense and may appear to be trivial. They do, however, constitute the difference between good and poor home practice. The following lists were designed for you to check off, so that you can have an idea of how you rate. Before starting out, it may be worthwhile to take a look at a list of the materials and gadgets you will need to comply with good handling and good sanitation practices.

Food Preparation and Consumption
Check of each method you use when preparing and consuming foods:

· raw eggs in their shells are a high-risk food and should not be consumed without fully cooking them–soft-boiled, sunny-side up and any cooked form of eggs where liquid yolk remains may still contain Salmonella–mayonnaise, Caesar salad dressing, homemade ice cream and any food containing raw eggs should not be consumed by anyone who is even slightly immunocompromised–pasteurized liquid egg or egg replacement products can be used for these purposes–a letter in the British Medical Journal recommends that recipes and magazine articles about cooking should never recommend the consumption of foods containing raw eggs
· defrost foods overnight in the refrigerator or in the microwave according to instructions–foods should not be left out for long periods in the kitchen to defrost because that will promote the growth of microorganisms

· plan the sequence and strategy of your cooking–you will be better organized, you will make better use of space and utensils and it will prevent cross contamination of foods and needless exposure to incorrect temperatures

· avoid all contact between raw and cooked foods

· make sure foods are thoroughly defrosted before cooking, and make sure they are cooked throughout–a minimum internal temperature of 155oF should be reached for beef and lamb, 160oF for pork and 175oF for poultry

· although those cute little pop-up timers that come with some turkeys are quite accurate as far as temperature is concerned, they penetrate only to a limited depth so that they do not actually reflect the same amount of doneness for different-sized turkeys–they work well for birds up to 10 pounds–above that, use a good-quality meat thermometer inserted into the deepest part of the meat

· use clean, sharp knives and a cutting board that is easy to clean (plastic or tempered glass is best)–discard the cutting board when it is so used that normal cleaning will not remove all the residues–never allow residues on the cutting board from one food to contaminate another food–this is a very common way for cross contamination to occur

· do not allow anyone to taste foods before they are fully cooked–no tasting of cake or cookie batters that contain raw eggs–no tasting of raw or partially cooked gefilte fish or fish soup (taste and season them after they are cooked)–do not be tempted to eat while cooking or barbecuing

· sashimi, sushi, steak tartare, oysters, seviche, lightly smoked products and all other uncooked animal-based products pose a great risk–adventuresome consumers should be prepared to pay the piper

· wash all raw fruits and vegetables thoroughly

· wash hands frequently while preparing foods and particularly well after a visit to the washroom

· never prepare foods if you have open cuts or wounds of any type–wear gloves if you must–never smoke at the same time as you are preparing food–pin back long hair–all this is done in an army field kitchen, it is the least you can do at home

· make sure the lids of cans are clean before opening them because dust and dirt can easily enter during the opening process–keep the cutting blades of the can opener clean to prevent contamination

· when you barbecue foods, remember that everything that is not cooked is contaminated–if you use a plate to bring raw foods to the barbecue, do not use the same plate to bring the cooked products back unless you have thoroughly washed and dried it–keep the turning spatula near the coals for a short period before you remove products from the grill to ensure that you do not recontaminate a cooked product

· if any product smells bad, cooking will not improve it–throw it out

· eat foods as soon as possible after they are cooked–do not let them stand around–if they are not to be consumed immediately, keep hot foods hot (140oF or above) and cold foods cold (45oF or less)

· do not cut corners when microwaving foods–follow manufacturer’s directions carefully, and observe all resting or standing periods

· when foods are required to be reheated, bring them to a minimum temperature of 160oF to 165oF–you can use a thermometer to be sure

· refrigerate foods destined to be leftovers immediately after eating–not after washing the dishes, but immediately–place them into shallow containers to ensure rapid cooling–do not stack one container over the other as this will slow cooling considerably–refrigerator manufacturers should make racks capable of holding warm plates–refrigerated foods should be consumed within three to four days (unless they are frozen)

· when preparing spicy or aromatic foods that may end up as stored leftovers (such as basmati rice pilaf), make sure the spices and herbs receive high-heat treatment (prefrying in oil) prior to adding rice–natural spices or herbs can contain high loads of microbial spores that can be very resistant to simple cooking or simmering and pose a risk if they start growing in great numbers

· avoid foods susceptible to Listeria (for example, unpasteurized soft cheeses), and remember that this bacteria can multiply at refrigeration temperatures

· if anybody insists that a little bit of dirt is good for you, take them out to the garden, and have them swallow a thimbleful of the stuff