Thyme produces attractive bushy plants with tiny grey-green leaves. Not only used to flavor most meat, fish, and vegetable dishes, this versatile herb can also be used as a plant for rock gardens and edging.Thyme is extremely aromatic and has a pleasant, pungent, clover flavor. 

PLANTING THYME:

Most gardeners will not grow thyme from seeds as the germination can be slow and uneven.

It's best to purchase the plant or use some cuttings from another thyme plant.

Plant the cuttings or seeds indoors 6-10 weeks before the last spring frost to get a head start.

2-3 weeks before the last spring frost, plant the seeds/cuttings in well drained soil about 9 inches apart.

Thyme plants should grow about 6-12 inches in height.

You can plant thyme alongside tomatoes and cabbage.

CARING FOR THYME PLANTS:

Water regularly and trim the plants regularly.

Prune the thyme plants in the spring and summer to contain growth.

To protect the plants during the winter, lightly mulch around the soil.

HARVESTING THYME:

You can harvest the sprigs and leaves in the summertime.

To dry the sprigs, hang them upside down in a dry, cool place such as a cellar.

So now that you know how to grow thyme, it's time to roll up your sleeves and get to planting!

Fruit Type: Oval-shaped cherry tomatoes with a pointed end.

Color: Dark pink.

Size: About 1 ounce each.

Texture: Firm, meaty, and juicy.

Flavor: Mild and intensely sweet.

Growth: Indeterminate plants that are vigorous and high-yielding.

Shelf Life: Excellent shelf life on the vine, resisting rot and flavor loss.

Pimentos are sweet, succulent, aromatic, and one of our favorites! Fresh from the garden they can be used as the filling inside green olives, in the making of pimiento cheese and stuffed to be served as an appetizer. An easy way to serve them is cut off the top of the pepper and remove the seeds. Stuff with a bit of fresh mozzarella and brush with olive oil. Grill until the peppers begin to soften and the cheese starts to melt. 

Expect heavy yields of large thick walled 4-1/2" long by 3" wide sweet peppers that will turn from green to red when mature. These easy to grow plants will reach 24” high. Capsicum annuum (85 days) Heirloom - open-pollinated

Heat Level: None - Sweet Pepper

Taste: Esterina tomatoes are notably sweet, with some tasting notes comparing them favorably to the popular Sungold F1 variety. Some tasters describe the flavor as having a balanced sweet-and-sour profile, especially when compared to other yellow cherries.

Uses: Due to its sweet flavor and juicy texture, it is a perfect snacking tomato. It is also a popular addition to salads for extra color and taste. ''

Color: Bright yellow. 

Size: Small to medium-sized, 0.5 to 1 ounce or 1 to 1.5 inches in diameter. 

Flavor: Outstandingly sweet, clean, and juicy. 

Growth Habit: Indeterminate, meaning it will continue to grow and produce fruit throughout the season. 

Fruit Production: Produces large, abundant clusters of fruit on multi-cluster trusses. 

Resistance: Excellent crack resistance and strong disease resistance to Verticillium Wilt, Fusarium Wilt, and Tobacco Mosaic Virus (TMV). 

Use: Primarily for fresh eating, snacking, and salads. 

Jill Be Little is a miniature pumpkin which is deep orange with attractive deep ribbing perfect for Halloween decorating. The fruits grow to 200-250 grams and 10cm in diameter.

55 days.

The pods are 6-6.5 inches long, straight, and slender, with a rich yellow color. 

Growth:

Rocdor plants are upright and vigorous, making them easy to harvest. 

Flavor and Use:

Beans are stringless and have a good flavor, making them suitable for canning, freezing, and fresh eating. 

Growing Conditions:

They thrive in full sun and well-drained soil, with optimal temperatures between 50-85°F. 

Germination:

Beans germinate well in cool soils, making them a reliable choice for early season planting. 

Packet: 33 grams of seed

Soybean sprouts, also known as kongnamul in Korean, are a culinary vegetable grown by sprouting soybeans, offering a crisp, tender texture and a nutty flavor, and are a staple in many Asian cuisines. 

Soybean sprouts are the tender, crisp roots and stems that grow from sprouted soybeans. 

Appearance:

They are typically thin, yellow/white in color, with a satisfying crunch. 

Origin:

They are a staple in the culinary traditions of countries like China, Korea, and Japan. 

Cultivation:

Soybeans used for sprouting are smaller than usual soybeans and are soaked, then sprouted in a controlled environment. 

Nutritional Value:

Sprouting increases the nutritional value of soybeans, making them a good source of vitamins and minerals. 

Culinary Uses:

Soybean sprouts can be eaten raw or cooked and are used in various dishes, including stir-fries, soups, and salads. 

Korean Cuisine:

In Korea, soybean sprouts, called kongnamul, are a common side dish (banchan) and are used in dishes like kongnamul muchim (seasoned soybean sprouts) and bibimbap. 

Solanum aethiopicum

It is a small, round eggplant that is green when young and turns orange when ripe. It has a sweet, tender flesh when young and a bitter flesh when mature. 

Appearance 

Small and round, about 5–7 cm in diameter

Green when young, turning orange with red striations when ripe

Smooth, firm skin when young

Taste 

Sweet and tender when young, bitter when mature

Uses 

Can be eaten while still green, or used in baking, grilling, stewing, or pickling

Can be used as an ornamental vegetable, or hollowed out for baking