Grey zucchini are summer squash with greyish-green skin, light green flesh, and tiny edible seeds. They have a delicate flavour and can be eaten raw or cooked in a variety of ways. Shred zucchini for muffins, breads, and cakes, or grill and serve as a perfect summer side dish.'

Baby Grey Zucchini is a compact, early-producing summer squash that yields smooth, pale grey-green fruits with a mild, slightly sweet flavor. Perfect for small gardens and containers, it’s tender when picked young and ideal for grilling, sautéing, or fresh dishes.

Baby Grey Zucchini is most commonly known as Mexican Grey Squash or Calabacita (specifically calabacita larga). It is a popular, pale green, and often speckled summer squash with a stocky shape, frequently used in Mexican cuisine. 

Here are the other common names and variations:

Calabacita/Calabacitas: The primary Spanish term for this small, tender summer squash.

Mexican Squash: Refers to its origin and common use in Mexican cooking.

Lebanese or Kousa Squash: Similar, pale-skinned, short squash commonly used in Middle Eastern cooking.

Grey Zucchini: Its standard English supermarket name, sometimes branded as Italian Grey Zucchini.

Tatume/Tatuma: A related, slightly more rounded, firm heirloom Mexican variety.

Magda: A popular F1 hybrid type of "cousa" or light green squash.

"Mexicana": A specific F1 variety name sometimes used by seed companies. 

Baby Grey Zucchini is prized for its firm, sweet, and nutty flesh, and is considered an excellent alternative to standard green zucchini, particularly for grilling or stuffing

Anaheim

The Anaheim pepper is a versatile chili pepper named for the city that made it popular. It is mild in flavor and heat, measuring 500-2,500 Scoville Heat Units.

The granddaddy of all future New Mexico green chile pod types! The Anaheim pepper was originally known as New Mexico No. 9. It was developed in 1913 by Dr. Fabian Garcia at New Mexico State University. He was seeking a chile pepper that was bigger, fleshier, and milder. Dr. Garcia later moved to California in the 1920s and started growing them in the Anaheim area. 

Pods are 7-1/2" long and 2" wide on productive 30” plants with good foliage cover for the fruit. TMV resistant. Capsicum annuum (80 days)

Heat Level: Mild  Scoville 500 -1000

~ Packet contains 30 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest chiles when they are green. If left on the plant a couple more weeks, the chiles will turn red at full maturity.

 Early-maturing and very tasty! Ripens quickly, resulting in heavy yields.

Dark orange, creamy texture.

Sugar Baby is an early season watermelon, coming to maturity approximately 75 days after germination. The small size of the fruits, and relatively short time to harvest, make Sugar Baby on of the easier varieties to cultivate. Sugar Baby melons typically do not exceed 10 pounds, with flavor red flesh and a light green rind with dark stripes.

Size: Small, round fruits, typically 7-8 inches (18-20 cm) in diameter, weighing 8-10 lbs (3.5-4.5 kg).

Flesh: Bright red, fine-grained, very sweet, juicy, and crisp with few seeds.

Rind: Dark green, thin, and tough, turning almost black when fully mature.

Maturity: An early-maturing variety (around 80 days), making it great for northern climates or short seasons.

Type: An heirloom, open-pollinated "icebox" watermelon, perfect for home gardens. 

White collars circling raised, cone-shaped, yellow centers and are less than an inch wide, growing on long, thin, light green stems. Sometimes chamomile grows wild and close to the ground, but you can also find it bordering herb gardens.

Genovese basil, an Italian heirloom variety, is prized for its large, shiny, dark green leaves, a sweet, slightly spicy flavor, and strong aroma, making it a favorite for pesto and other culinary uses. 

Genovese basil is a traditional Italian basil variety, particularly famous for its use in making pesto, and is grown in the Genoa area of Italy. 

It features large, shiny, dark green leaves that are slightly crinkled and can grow up to 3 inches long. 

The leaves have a sweet, slightly spicy flavor with a strong, pleasant aroma, making it a versatile herb for various dishes. 

Genovese basil is widely used in pesto, caprese salads, and other dishes that require large, fresh basil leaves. 

Plant is a vigorous grower and the leaves are medium large, with light green. Plant is very aromatic.

Large Leaves: The leaves are notably larger than other basil varieties, sometimes reaching up to 5 inches long. 

Strong Flavor: It has a classic, intense basil flavor, making it a popular choice for pesto and other Italian dishes. 

Aromatic: Napoletano basil has a strong, aromatic scent. 

Versatile: The large leaves can be used in various ways, including as wraps for appetizers or ingredients in salads and sauces. 

Nutritious: It is a good source of vitamins K, A, and C, as well as calcium, magnesium, and iron. 

Unique Aroma: Some varieties of Napoletano basil have a mild anise or camphorous scent. 

Slow to Bolt: Napoletano basil is known for its resistance to bolting (going to seed early). 

Easy to Grow: It's a relatively easy herb to cultivate, thriving in full sun and well-drained soil. 

Great for Pesto: The large leaves make it ideal for making pesto