Onion Barletta. Small white onion, no more than 3/4 inch in diameter. Early. Great with peas in the spring. Pickle, use on skewers, whole in soups and roasted. Direct seed and use thinnings in salads or use transplants.

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. 

Welsh Onion

Ishikura onion is a popular, fast-growing Japanese bunching onion (Allium fistulosum) known for its long, thick white stalks and mild flavor, typically reaching up to 2 feet in height without forming bulbs. It is highly versatile, ideal for stir-fries, soups, and salads, and can be harvested at various stages from pencil-thin to thick, carrot-sized stalks. It is a very hardy, cold-tolerant, and versatile variety suitable for both spring and autumn sowing, making it excellent for year-round harvesting. 

Key Characteristics and Growing Tips:

Harvesting: They do not form bulbs, providing a continuous harvest of crisp, tender, white stems.

Hardiness: Highly cold-tolerant, allowing for late-season or winter harvesting.

Cultivation: Thrives in full sun to partial shade in well-drained soil.

Spacing: Requires 4–6 inches of space.

Planting: Direct sow in early spring or in autumn for spring harvest.

Uses: Excellent for stir-fries, salads, and soups. 

Pioneer cucumbers are a reliable slicing variety known for their smooth, dark green skin and straight, uniform shape. They typically grow 6–8 inches long with crisp, juicy flesh and small, tender seeds. This variety is valued for its mild, refreshing flavor and good resistance to common cucumber diseases, making it a great choice for home gardens and market growers.

Pioneer cucumbers are best enjoyed fresh due to their crisp texture and clean taste. Slice them into salads, sandwiches, and wraps, or serve with dips. They’re also excellent for light pickling, cucumber salads, and refreshing drinks like infused water. Their mild flavor pairs well with herbs, vinegar, and yogurt-based dressings.

Produces cucumbers that are typically dark green with white spines and 9 inches in length. A great cucumber for pickling and salads, having a mild flavor with a hint of sweetness. A great choice for market growers and home gardeners. Start in doors a month before the last frost, or direct sow a couple of weeks after the last frost. Plant in hills 5 feet apart. Sow 5 or 6 seeds per hill half an inch deep and at least an inch apart. 

Typical salad variety. Cylindrical fruits, 18-20 cm long, with rounded tip. Dark green skin, firm flesh with few seeds. Central sprouts should be pinched out above first four leaves, repeating operation after side-sprouts have grown. Abundant production from first fruits onwards. SOWING: plant outdoors from March to June, sowing 2-3 seeds per hole, with intervals of 30/40 cm between holes  and 1 metre between rows. Thin out seedlings after germination.

Dark green, smooth, slender fruits grow eight to nine inches long on vigorous vines and are ready to pick after 55 days.

‘Marketer’ is an open-pollinated variety with a sweet, mild flavor. A winner of the All-America Selections award in the edibles category in 1943, it’s ideal for hot, humid Southern climates.

The 'golden' onion of Parma, Italy. A late maturing onion with golden upright top-shaped large bulbs. Excellent storage quality. Compares to any of the top yellow varieties for taste. The shape makes for great slicing. Long Day. Untreated seed.

Golden onions of Parma stand out for their refined simplicity, enclosed in a skin with a sophisticated colour. On the inside, however, it is extremely simple and genuine, so much so that it is appreciated worldwide. It is, in fact, an antique variety famous throughout Europe.

Golden onions of Parma are particularly resistant and easy to preserve. They are large and pyramid in shape and range from straw yellow to intense gold.

This variety takes a long time to develop. It is sown in mid-winter between December and February, but is not harvested until the summer, between mid-July and the end of August. One of the reasons that makes it so successful lies in its storage properties: golden onions of Parma can be perfectly preserved until well after the winter, especially if stored in a cellar or pantry, inside a basket covered with a sheet of newspaper, in a paper bag or cardboard box, where any chance of humidity that might cause the growth of micro-organisms is kept under control.

Which cooking methods bring the best out of the golden onion of Parma? Thanks to its intense taste, it is not very suitable to be consumed raw. On the contrary, its sweet taste can be best savoured in dishes that are cooked slowly, such as soups or braised meats. These qualities have earned it a place of honour on any table in Emilia, but also the Marche region – where it is popular in onion and tomato omelette – and in Umbria, the home of the “cipollata”, or onion stew. Even in simpler preparations, the golden onion of Parma will bowl you over with its sweet taste: try it baked, cut into slices and fried with breadcrumbs, served with anchovy fillets or a few slivers of hard cheese.

From a nutritional viewpoint, the golden onion of Parma is rich in vitamin C and calcium. It also has vermifuge, antiseptic and diuretic properties, being very close to the true rustic onion that are so popular with Emilian farmers.

One flavorful and pretty Onion from Tuscany Italy. Red glossy skinned colour and sweet white mild flesh. The deep-red globe-shaped onion with beautiful inner rings are delights. 

Top-shaped bulb of medium-large size

Streaked with red, very firm and tasty.

Long conservation.

Medium-late cycle.

Transplant: February / May for summer / autumn harvests September / November for early harvests

What is the best month to plant sunflower seeds?

Growing sunflowers from seed is super easy, too. Plant seeds after the danger of spring frost has passed and the soil temperature is at least 60 degrees. This will be between March and May, depending on where you live. Plant the seeds no more than an inch deep and about 6 inches apart.

The massive bright yellow blooms have feathery petals and large chocolate brown centers full of seeds. Thin-shelled, striped seeds are plump and meaty with high oil content. Plants grow 6-12' tall and produce flowers that range from 10-12″ across.  

Sunflower seeds can be planted directly into the garden soil.

Sow seed directly into the garden in late spring to early summer or start seeds indoors in 4 weeks before spring frost danger has ended. 

Plant seeds 1” deep and 6” apart. They should come up in 8-10 days depending on the soil temperature and grow quickly in warm weather. After the seeds sprout thin plants to at least 12" apart. First blooms appear 60-90 days after emergence.

They grow well in poor soil and will tolerate heat and dry conditions.