참외(Cucumis melo ssp. agrestis var. makuwa)는 박과의 한해살이 덩굴식물로, 멜론(Cucumis melo)의 일종이다. 1차 원산지는 아프리카 사하라 남부, 2차 원산지는 인도, 러시아, 대한민국으로 알려져 있다.

The melon (Cucumis melo ssp. agrestis var. makuwa) is an annual vine of the Cucurbitaceae family, a type of melon (Cucumis melo). Its primary origin is believed to be sub-Saharan Africa, with secondary origins in India, Russia, and South Korea.

Korean melon (Chamoe, 참외) has a subtly sweet, floral flavor with notes of honeydew, cucumber, and pear, and a firm, crisp, juicy texture similar to a crunchy apple or unripe peach. It's less intensely sweet than a cantaloupe and has a unique refreshing and slightly tangy quality.

A Canary melon is a large, sweet, oblong melon with bright yellow, smooth skin and juicy, pale white-green flesh that tastes like a sweeter, softer honeydew with subtle tropical fruit, pineapple, and banana notes. Rich in vitamins A and C and low in calories, it's a healthy and refreshing fruit for snacks, fruit salads, desserts, and smoothies. To choose a ripe melon, look for uniformly yellow, firm skin, a sweet aroma, and a slight give when gently pressed on the base.

Sweetness: It is known for its delightful sweetness. 

Tang: A subtle tartness or tanginess adds complexity to the flavor. 

Tropical Notes: Hints of banana and pineapple are often noted in its aromatics and taste. 

Musky Finish: It has a mellow, slightly musky finish, though less overpowering than some other melons. 

The flesh is soft, creamy, and succulent, providing a juicy texture that is softer than a cantaloupe or honeydew.

Canary melons are best served chilled.

Their flavor profile makes them excellent for fresh preparations, such as in fruit salads or as a simple sweet snack, often after dinner.

A white onion has thin, papery white skin and crisp, juicy white flesh with a sharp, mild, and slightly sweet flavor profile. It is often used raw in dishes like salads, salsas, and guacamole due to its mildness, but it can also be cooked in soups, stews, and other dishes where its flavor becomes sweeter and it breaks down more quickly than yellow onions. 

Imperator Carrots

Imperator carrots are a widely grown, market-standard variety recognized for their long, slender, and uniform roots. Their smooth, tapered shape, crisp texture, and rich orange color make them both visually appealing and flavorful. Typically reaching 7–10 inches in length, they are prized for their sweetness and versatility, whether eaten fresh or cooked. Best grown in deep, loose, well-drained soil under full sun, Imperator carrots mature in about 65–80 days.

Appearance: Long, slim, and tapered with straight, smooth roots

Color: Deep, vibrant orange

Texture: Crisp and tender

Flavor: Sweet and full-bodied

Size: Commonly 7–10 inches, with some varieties growing longer

Uses

Fresh: Excellent for salads, snacking, and raw dishes

Cooked: Versatile for soups, stews, and side dishes

Commercial: Ideal for bunching and packaged sales thanks to their uniform shape

'Red Baron Has round red bulbs, with pretty red and white flesh and a stronger onion flavour than most red onions.

Ideal for using in raw in salads and in cooked dishes, and bulbs store well into winter.

Skin: Deep, vibrant crimson/red.

Flesh: Crisp white with attractive royal purple or red rings.

Shape: Globe-shaped or slightly flattened bulbs.

Flavor: Stronger, full, rich flavor, sweeter when raw, but still robust when cooked. 

Maturity: Mid to late-maturing variety.

Versatility: Can be harvested as scallions (bunching onions) in early fall or as mature bulbs.

Planting: Suitable for autumn planting (overwintering) or early spring planting.

Storage: Excellent for long-term storage, lasting months after harvest. 

Adds vibrant color and flavor to salads.

Excellent for cooking and culinary uses.

Ideal for gardeners wanting reliable storage onions. 

Packet: 9 grams of seed

(60 days) Open-pollinated. Because of their cold hardiness, collards were a miracle crop that sustained many southern folks through the winters during the Great Depression. Vates is the acronym for Virginia Truck Experiment Station, a hotbed of collard research from 1907-1967. Introduced in the 1930s, this was probably the best-known of all the many developed there. Large upright 1½–2' plants give generous harvests of dark green thick crumpled leaves with a mild cabbage-like flavor. Will overwinter in high tunnels in our climate. 

The best environment to grow collard green or mustard greens is in full sun with plentiful, consistent moisture to thrive in your garden. Greens are frost tolerant, so growing them as a late season crop is ideal. Planting greens can also be done in early spring for a summer harvest, but more watering is likely necessary for them to grow successfully during the summer heat. Use insect netting to help protect from early insect infestations. Collards are best consumed in gumbo, braised, or sauteed.

COMMON PESTS: Aphids, Wihteflies

SUSCEPTIBLE TO: Bolting, Mosaic Virus, Fusarium Wilt

Red Creole Onion is an heirloom, open-pollinated variety that produces bright red, flat onions. This is a short-day onion that performs well in southern climates. Red Creole has a great onion flavor and crisp texture that's perfect for cooking or eating raw in salads.

Red Creole has a great onion flavor and crisp texture that’s perfect for cooking or eating raw in salads. This onion has a spicy, Cajun type flavor and can be added to any dish for a bolder experience

The Creole onion is a variety of Allium cepa (common onion) known for its heat and drought tolerance, making it especially well-suited for southern U.S. climates, particularly Louisiana, where it was developed and widely cultivated. It’s considered a "short-day" onion, meaning it begins forming bulbs when the day length reaches about 10–12 hours — a trait ideal for planting in the southern U.S., Mexico, and other regions near the equator.

The term “Creole” in its name reflects its Louisiana roots, associated with the Creole cuisine known for bold, rich flavors. While the exact breeder or development timeline is not always clearly documented, it's a regional heirloom variety that's been preserved and favored by gardeners and farmers in warm climates.

Sorrel is a leafy green vegetable grown for its pleasantly tart, lemony flavor. It sometimes gets classified as an herb and sometimes as a vegetable. Either way, gardeners in the U.S. don't grow enough of it. Sorrel plants prefer the cool seasons of spring and fall, quickly bolting to seed as the weather heats up. The two most commonly grown species are garden sorrel (Rumex acestosa) and French sorrel (Rumex scutatus).

Sorrel plants have smooth, arrow-shaped leaves that grow from a center rosette. The plant will send up a tall flower stalk as the temperature warms, but it's best to remove this to promote leaf growth for a better harvest. The red flowers are rather insignificant whorled spikes, like rhubarb.

Sorrel only gets about 12 to 18 inches tall, although the flower stalks (if left on the plant) will get taller. It does spread out though, easily taking up 2 feet in width. Sorrel is typically planted in spring and has a moderate growth rate; young leaves are ready to harvest in a little over a month.