HERE ARE SOME OF THE BEST -TASTING VEGETABLEVARIETIES& OLD AND NEW&; THAT I KNOW

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Then again, for a dependable combination of good size, superb flavor, AND high yield you might want to try Joseph Harris's Supersonic tomatoes. I grow several varieties of "love apples" every year out of curiosity, but I always rely on Supersonics for my main crop of beautiful, red fruit.

And a new cherry tomato that's being offered for the first time this year is Sweet 100 ... so called because [A] it's sweet-tasting and [B] it has the remarkable ability to produce 100 ripe tomatoes on a single stem ( 500 or more fruits per plant ). According to its creators, Sweet 100 is not only flavorful and prolific but it also has the highest vitamin C content of any tomato.

I grew Sweet 100 in my garden last year and can vouch for the fruit's superb taste. (I was also fascinated by the way the plant's long, slender flower stems uncurled like watch springs before giving rise to numerous fruit-studded side-stems.)

CABBAGE PAR EXCELLENCE

Cabbage-lovers agree that the savoy varieties—with their dark, crinkly outer leaves and sunshine-yellow centers—are tops in the flavor department. And one of the best-tasting of these is the new Savoy Ace, which All-America Selections has chosen a gold medal winner for 1977. The tight, solid heads of this magnificent vegetable will stand in the garden for more than a month without bursting, even in the hottest weather ... and the flavor certainly won't let you down. Try it. You'll love it.

THE SECRET OF GOOD RADISHES

My favorite radish is the Cherry Belle, a red variety with crisp white flesh that's ready to eat within 22 days of planting ... providing there's been no hot and/or dry weather during the intervening period. (Constant moisture throughout the growing period-and an early harvest thereafter—is the secret of clean-tasting, crisp radishes.)

"SNAP PEAS"

Unless I'm wrong, the entire gardening world is about to be revolutionized by an entirely new type of vegetable called Snap Peas. This edible-podded pea will feature many of the characteristics of snap beans, yet will be earlier than beans, sweeter-tasting than sugar peas, and twice as productive as any green pea. (If you ask me-and I've been growing trial plantings of this unusual vegetable for some time—Snap Peas will, when they hit the market in a couple years, vie with the tomato in national popularity. They're that good.)

Until we can all grow Snap Peas, however, the best we can do is to sow our regular peas early and provide them with plenty of moisture to bring out their full flavor. (Moisture is particularly important to these plants, since even the slightest dry spell will halt their growth.)

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