Chinese chives  are a perennial herb with flat, grass-like green leaves and a mild garlic-onion flavor, distinct from round onion chives; they form clumps, produce edible white flowers, and are used in Asian cooking for stir-fries, dumplings, and eggs, adding savory flavor and texture. They are heartier than regular chives, with a strong aroma when crushed, and are a staple in many Asian cuisines. 

Leaves: Flat, long, and pale green, unlike the hollow, round leaves of common chives, with a strong garlic smell when crushed.

Plant: Forms clumps of foliage, reaching 10-20 inches tall, with edible white flowers on stalks.

Hardiness: A perennial that dies back in winter in colder climates but stays green in warmer zones. 

Taste: Stronger, garlicky flavor than onion chives, but milder than raw garlic.

Culinary Uses: Used in dumplings, pancakes, stir-fries, egg dishes, soups, and salads; added at the end of cooking to preserve flavor.

Edible Parts: Leaves, flowers, and even seeds are edible. 

Cultivated in Asia for over 3,000 years for culinary, medicinal, and ceremonial uses. 

Yellow Chives: A variety with a milder taste and more delicate texture than standard garlic chives. 

Marigolds germinate quickly, sprouting within a few days and blooming in about 8 weeks, making them easy to grow from seed. Sow seeds directly outside after all danger of frost, 1 inch apart and water thoroughly after planting.

Marigolds only need enough water to dampen the soil, and they only require watering about once every ten days. The soil should be allowed to dry out on the surface before watering. The base of the plant should receive the water, and the plant should not be watered from overhead.

Marigolds thrive in cool season, it is best to plant during spring. Marigolds can even handle the reflected heat and light of paved surfaces as long as they get regular moisture. Another fun fact, marigolds bloom better and more often in poorer soil!

The Black Beauty tomato is a visually striking heirloom variety known for its nearly black skin, which develops due to high levels of anthocyanin antioxidants. Inside, it has deep red flesh and a rich, savory, smoky, and sweet-tangy flavor that is more complex than traditional tomatoes. These tomatoes are great for slicing, salads, and cooking, and they have a long shelf life, with flavor that can even improve with storage.  

Skin: A deep, almost black-purple color on the top, often with a reddish-burgundy blush on the bottom when fully ripe. 

Flesh: Deep red to raspberry-colored. 

Shape: Typically round and meaty. 

Flavor and texture

Flavor profile: Rich, savory, and smooth, with earthy and smoky notes, and a balanced sweetness and tanginess. 

Texture: Meaty and juicy. 

Growing and harvesting

Growing habit: Indeterminate (vining) plant. 

Sun exposure: The "black" color intensifies with more sun exposure. 

Harvesting: Ripens in the mid to late season (around 80-85 days from transplant) and should be harvested when the shaded base starts to blush. 

Storage: Hangs well on the vine and stores well at room temperature, with its flavor often improving over time. 

Slicing for sandwiches and burgers

Salads

Sauces, roasting, and cooking 

Fire Smart Type

Danish heirloom variety. Small heads 6-8". Harvest in summer.

Copenhagen Market Cabbage is a classic early-maturing variety known for its compact, round heads and dense, tightly packed leaves. The heads are medium-sized, typically 1.5–2.5 kg, with smooth, light green outer leaves and a crisp, pale interior. It’s prized for its reliability, uniform growth, and sweet, mild flavor.

Excellent raw in coleslaw and fresh salads due to its crisp texture

Great for steaming or boiling as a simple side dish

Ideal for stir-fries and sautéing with garlic or butter

Can be used for light fermentation (though better suited for fresh use than storage types)

Works well in soups, cabbage rolls, and braised dishes

Its tender leaves and mild taste make it especially versatile for everyday cooking.

Buttercrunch, oakleaf, arugula, endive, chervil, verona red, mizuna, fennel, thai basil and peppercress. 

A vibrant garden medley bursting with flavor and color! Enjoy the crisp, buttery crunch of Buttercrunch, the tender, lobed leaves of Oakleaf, and the peppery zing of Arugula. Add slightly bitter Endive, delicate Chervil, bold Verona Red, and spicy Mizuna, balanced by aromatic Fennel, fragrant Thai Basil, and the sharp bite of Peppercress. Perfect for salads, garnishes, and culinary creations that pop with freshness.

Lettuce seeds can be planted directly into the garden soil.

Sow the seeds directly into the garden soil beginning in early spring starting 2 weeks prior to the last frost-free date. 

Plant the tiny seeds 1/4" deep and later thin to 10" apart. Seeds can be planted every 3 weeks for a staggered harvest or once again in late summer for a fall harvest. Fall planting can occur 10 weeks before your average first frost date.

Build up a raised row of soil about 8" wide. Scatter the seeds in a line on top and then cover with 1/4” to 1/2" of soil. Keep the soil evenly moist. Lettuce seeds will germinate in 5-10 days depending on the soil temperature. Germination is slower in the cold weather of spring. 

Lettuce has shallow roots so gently mulch around it to deter weeds and retain soil moisture.

The ways to harvest lettuce include harvesting it as a baby green by picking individual young leaves, harvesting the outer leaves as needed and letting the plants grow, or by harvesting the entire head by slicing it off about an inch above the soil.

Each packet contains 500 Little Gem Lettuce seeds. Lactuca sativa. Annual. Open-pollinated, heirloom, Non-GMO. Harvest in 50 days. 

This packet plants a 60' row with 72 plants.