2021 All-America Selections Vegetable Winners

(L–R) Echalion, Creme Brulee; Pepper Pot-a-peno; Squash, Goldilocks (Photos courtesy All-America Selections)
(L–R) Echalion, Creme Brulee; Pepper Pot-a-peno; Squash, Goldilocks (Photos courtesy All-America Selections)

ECHALION, CREME BRULEE
This echalion, a cross between a shallot and an onion, is the first to win the AAS Winner designation. Growing this from seed is fun and unexpectedly easy. Creme Brulee is easy to peel and the single-centered bulbs have a bright coppery pink outer skin and a pretty rosy-purple interior with thick rings. The sweet tender bulbs are earlier to mature than the comparisons and have a slight citrusy flavor when eaten raw.

PEPPER, POT-A-PENO
Pot-a-peno is a fun new jalapeño pepper with a compact habit. It is perfect for growing in containers and hanging baskets. Plentiful small, green jalapeño fruits have a traditional spicy zip taste. Leave the fruit on the plant a few extra weeks and they will ripen to red for a sweet, spicy flavor. This variety is earlier to mature than other jalapeños giving you a head start on your garden’s harvest. A unique trait of Pot-a-peno is how the fruit hangs down beneath the plant making it very easy to harvest.

SQUASH, GOLDILOCKS
Once upon a time, there was an acorn squash named Goldilocks. In summer trials all across North America, this plant was vigorous, had high yields, disease tolerance and rich nutty flavor. The bright orange fruits with uniform shape and color make this squash an excellent choice for ornamental decoration during the fall season.

Source: All-America Selections