The monthlong March deluge is fading into memory, and there is the promise of warm weather ahead. It’s time for gardeners to think about planting vegetable seeds for summer harvest.

Whether you’re a seasoned gardener in the mood to branch out from your old standards, or a novice with an adventuresome bent, check out the seeds offered by Bay Area specialists Sakata Seed America of Morgan Hill, the Redwood City Seed Co., Renee’s Garden of Felton and Kitazawa Seed of Oakland. From tricolor carrots to the sought-after “ghost pepper,” they represent what these companies say are the newest or hottest — in the case of that pepper, literally the hottest! — offerings for 2011 vegetable gardens.

“Circus circus” tricolor carrots: These seeds will yield white, orange and deep purple carrots, and the purple ones are orange on the inside, for an added blast of salad-plate color. “They’re really pretty, and they taste good,” says Renee Shepherd of Renee’s Garden. “These are very sweet and easy to grow.” Seeds take about 10 days to germinate, and carrots will be ready to harvest in about 70 days.

“Trombetta di Albenga” climbing summer squash: An Italian heirloom named after its curvy, trombone-like shape, Trombetta squash has been popular recently, Shepherd says. Long vines will climb on a fence, stakes or trellis and bear 12- to 15-inch fruits that “taste like a cross between artichokes and zucchini,” she says. Squash with lime-green skin will be ready to harvest in about 60 days.

“Ghost pepper,” or Bhut Jolokia pepper: The ghost pepper once held the “hottest pepper” title from the Guinness World Records people and is much in demand for that notoriety, says Craig Dremann, co-owner of Redwood City Seed Co., which specializes in pepper seeds. “Everybody who likes hot peppers wants to try the world’s hottest at least once,” he says. (Guinness in November named the Naga Viper the world’s hottest chile, but that title has fluctuated over the years.) The red “ghost peppers” grow on bushes that can reach 6 feet tall and yield perhaps 1,000 fruits a year. But germinating these hot peppers takes time — usually at least 30 days, Dremann says — and takes consistent soil temperatures of 80 degrees or more, meaning you’ll probably need a light source or heating pad to keep soil toasty until seedlings come up.

“Dulcetta” sweet pepper: Dremann says these multicolor, mini sweet peppers are also popular. “They have a sweet flavor, almost no seeds, thin skin and they produce well,” he says — plus the peppers freeze well for future use. Peppers grow red, orange and yellow on individual plants, with red the smallest and yellow the largest, and none more than a few inches long.

“Hijinks” pumpkin: This pumpkin is an “All-America Selection” winner for 2011, meaning that is suitable for every part of the country. Seeds should reliably sprout into long vines bearing smallish, squarish, 6- or 7-pound pumpkins with smooth, deep-orange skin. Long, dark-green stems make for strong handles so kids can lug pumpkins around, plus they make good fall decorations, says Heather Kibble of Sakata Seed America. In the past, the company sold seeds primarily to commercial growers, but has just launched a division that sells to retailers and small farmers. Hijinks pumpkins mature early, in about 100 days from when seeds are sown, Kibble says.

“Sweet Treats” cherry tomato: Large rose-pink cherry tomatoes grow on vigorous, indeterminant (i.e. sprawling) plants, and have a rich flavor, Kibble says. “They taste like a beefsteak Brandywine tomato, but they are a cherry,” Kibble says. “You definitely don’t see it in the grocery store.” The Sweet Treats variety is also easier and faster to grow than Brandywines, she says, and have good resistance to numerous diseases that plague tomatoes.

“Palace Pride” and “Tsuyataro” cucumbers: Palace Pride is a “sooyow” type of Japanese cucumber, with fine white spines on glossy skin, says Maya Shiroyama of Kitazawa Seed Co., which specializes in Asian vegetable seeds. Spines rub off easily, and the Palace Pride is great for pickling, she says. Tsuyataro is a smooth variety that is mostly eaten fresh. Shiroyama recommends harvesting Japanese cucumbers when they are 7 or 8 inches long for the best flavor and crunchiness.

“Money Maker” and “Kamo” eggplants: The Money Maker, or Senryu Ni Gou eggplant, has nearly black skin, grows to a 5-inch long, oval-shaped fruit, and is popular for pickling in Japan. The Kamo variety is a rounded shape with a flat bottom and is a delicacy in the Kamo region of Japan, Shiroyama says. It has rich, dense flesh and can weigh up to half a pound. Seedlings of both eggplants should be started indoors and soil must be kept warm until germination. Money Maker fruits will mature in about 60 days, Kamo in about 65.

Contact Sue McAllister at 408-920-5833.