Burpee's 
jumpala 
BETTER THAN SPINACH 
1377 Fordhook Tampala is our new, selected 
strain of this remarkable green leaf vegetable being 
offered for the first time this year. 
Fordhook possesses all the good culinary qualities 
of Burpee’s Tampala and Burpee’s Red Tampala 
and, in addition, has darker green leaves. As the deep 
green color is retained when leaves are cooked, pre- 
pared and served like spinach, many home gardeners 
will prefer Fordhook Tampala, as will those who wish 
to can or freeze it. Tampala also makes an excel- 
lent baby food when strained. 
Tampala, as a cooked, canned or quickly frozen 
green, is, in the opinion of many, far superior to 
spinach or Swiss chard. Its color is more appetizing, 
its flavor more delicious, shrinks very little, holds its 
color better and requires less cleaning and washing 
when preparing the leaves. There are many inter- 
esting ways to prepare Tampala; a few tested recipes 
are given on the opposite page. We know you will 
discover other ways to serve this delicious vegetable. 
Picture is that of a full grown plant. 
When this size, break off clusters of 
leaves at tip of branches; the plants 
will continue to produce all summer. 
Tampala is a so-called hot-weather plant doing 
best when days are long. Seed, then, should not be 
sown until the ground has become warm. Within 6 to 
8 weeks from sowing, Tampala is ready to use when 
entire plants make the most delicious greens, raw as 
a salad or cooked as you would spinach. 
For a continuous supply of the most tender leaves, 
make several successive sowings 10 days to 2 weeks 
apart and use young plants when 6 to 10 in. tall. 
However, a plant may be left every 2 ft. and leaves 
picked as they mature or 4 to 5 in. tips of each 
branch may be quickly gathered instead of picking 
individual leaves. These young stem tips and leaves 
may be cooked together, but for the best eating, 
we suggest that you separate stems and leaves. 
So tender are the leaves, that they require only 5 
minutes to cook, with just the water that clings to 
them when washed. Stems are cooked like asparagus 
for 8 to 10 minutes, or a little longer, depending on 
size; they have a flavor suggestive of artichokes. 
Pkt. 25¢; 2 pkts. 45¢; \@ oz. 60¢; 
VY oz. $1.00; oz. $3.00. 

