Herb & Vegetable Plants in Rock Falls, IL

​Better Boy tomatoes mature in 70–75 days, yielding large, 16 oz. bright red fruits with classic tomato flavor. Indeterminate vines require staking; resistant to common diseases.

​Early Girl tomatoes mature in 50–62 days, yielding 4–8 oz. bright red, globe-shaped fruits. Indeterminate vines produce reliably until frost; ideal for slicing and salads.

​Patio tomatoes mature in 70 days, producing 3–4 oz. sweet red fruits on compact, 24" determinate plants. Ideal for containers; may need light staking when heavily fruited.

​Yellow Pear tomatoes mature in 65–80 days, producing 1–2" bright yellow, pear-shaped fruits. These indeterminate heirlooms offer a sweet, mild flavor with low acidity, making them ideal for snacking, salads, and garnishes. Vigorous vines require support and yield heavily throughout the season.

​Sun Sugar tomatoes mature in 62–65 days, yielding ½ oz. golden-orange fruits with exceptional sweetness and a tangy tomato flavor. Indeterminate vines are crack-resistant and highly productive.

​Red Cherry tomatoes mature in 65–80 days, producing 1–2" round fruits with sweet, tangy flavor. Indeterminate vines are vigorous and highly productive, ideal for fresh eating or canning.

​Super Sweet 100 tomatoes mature in 60–65 days, producing 1" red fruits in long clusters. Exceptionally sweet, high in vitamin C, and resistant to Fusarium and Verticillium wilts. Indeterminate vines yield heavily until frost.

​La Roma III tomatoes mature in 76 days, yielding 5–8 oz. bright red, meaty fruits. Ideal for sauces and canning; determinate plants offer high yields and strong disease resistance.

​Lemon Boy tomatoes mature in 72–75 days, producing 7 oz. bright yellow fruits with a sweet, mild flavor. Indeterminate plants are disease-resistant and ideal for slicing.

​Cherokee Purple tomatoes mature in 80–90 days, yielding 10–16 oz. dusky rose beefsteaks with green shoulders. Sweet, rich flavor; indeterminate vines need staking.

​Celebrity Plus tomatoes mature in 70–80 days, yielding 8 oz. smooth, red fruits. Semi-determinate plants offer enhanced disease resistance, including to Tomato Spotted Wilt Virus.

​Beefsteak tomatoes mature in 80–85 days, yielding large, meaty fruits weighing up to 1–2 lbs. These indeterminate plants produce juicy, flavorful tomatoes ideal for slicing.

​Amish Paste tomatoes mature in 80–90 days, yielding 8–12 oz. deep red, plum-shaped fruits. Meaty and juicy, ideal for sauces, canning, or fresh eating. Indeterminate vines.

​Tabasco peppers mature in 80–90 days, producing 1–2" upright fruits that ripen from yellow-green to orange to red. Hot (30,000–50,000 SHU), ideal for sauces and drying.

​Serrano peppers mature in 75–90 days, producing 2–4" slender pods that ripen from green to red. Medium-hot (10,000–25,000 SHU), ideal for salsas, pickling, and fresh use.

Poblano peppers mature in 65–80 days, producing 4–6" dark green fruits that ripen to red. Mild heat (1,000–2,000 SHU), ideal for stuffing or roasting.

​King Arthur bell peppers mature in 60–67 days, producing large, blocky fruits that ripen from green to red. Thick-walled and sweet, they resist disease and set well in heat.

Jalapeño peppers mature in 70–85 days, producing 2–4" thick-walled green fruits that ripen to red. Mild to moderate heat (2,500–8,000 SHU), perfect for stuffing or salsas.

​Hungarian Wax peppers mature in 58–83 days, producing 4–6" yellow, tapered fruits. Heat ranges from 1,000–15,000 SHU; excellent for pickling, frying, or stuffing.

Habanero peppers mature in 90–100 days. Small, wrinkled fruits ripen from green to orange or red with fruity flavor and intense heat—100,000 to 350,000 Scoville units.

Golden California Wonder bell peppers mature in 65–75 days, yielding 4–5" thick-walled fruits that ripen from green to golden yellow. Sweet, mild, and ideal for stuffing.

​Cayenne peppers mature in 70–100 days, producing 4–6" slender, wrinkled red pods with 30,000–50,000 SHU heat. Excellent for drying, sauces, and spicy dishes.​

California Wonder bell peppers mature in 75 days, producing 4" blocky, thick-walled fruits. They ripen from green to red and are ideal for stuffing, grilling, or fresh use.​

​Big Bertha bell peppers mature in 62–75 days, producing large, thick-walled fruits up to 7" long. They ripen from green to red and are ideal for stuffing or fresh use.

​Anaheim peppers mature in 70–80 days, producing 6–10" green pods that turn red when ripe. Mild heat (500–2,500 SHU), ideal for roasting, stuffing, or salsas.​

​Buttercrunch lettuce matures in 50–65 days, forming compact, loose heads with soft green leaves and a creamy yellow core. It offers a buttery flavor and resists bolting.

​Winner kohlrabi matures in 57 days, producing large, slightly flat globe-shaped bulbs with sweet, crisp flesh. It resists woodiness and stores well, ideal for fresh use.

Golden Self-Blanche celery matures in 85–100 days. It has tender, golden-yellow stalks that self-blanch, meaning less hilling is needed. Mild, crisp, and flavorful.

Snow Crown cauliflower matures in 50–60 days with smooth, white 7–8" heads. Early, vigorous, and sweet, it’s ideal for fresh eating, cooking, or freezing.

Stonehead cabbage forms solid 4–6 lb heads in about 60–70 days. Compact and early-maturing, it's great for tight spaces, slaws, and resists splitting at harvest.