This forest green, deeply ribbed squash resembles its namesake, the acorn. It has yellow-orange flesh and a tender-firm texture that holds up when cooked. Acorn’s mild flavor is versatile, making it a traditional choice for stuffing and baking. The hard rind is not good for eating, but helps the squash hold its shape when baked.
This is a green bean. Here we are seeing the first emergence of the root aka the radical. We are taking a real risk in planting because the beans are very vulnerable to frost. So vulnerable in fact that if we get a frost the beans won't survive. However, on the flip side, if all goes well we will have beans for Thanksgiving!! Fingers crossed for no frost. :)