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. 

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

Friariello: Hot pepper grows (1 to 2 in ) long with a cylindrical shape. Fruit has a thick skin.

Medium vigorous pendent fruiting plant.

Suited to fresh market, it's perfect to be fried.italian peppers for frying are common features of Italian cuisine. They are both sweet and slightly spicy, about 6 inches (15 cm.) ... Raw, they are crisp and sweet/spicy, but frying them imparts a delicate smoky flavor.

These sweet and flavorful frying peppers make such a warming, comforting dish from southern Italy. Tall, bush plants make tons of green fruits that ripen to bright red.

Sweet flesh excellent for frying or roasting, an Italian delight. Also good pickled. Known for their sweet, distinctive flavor.

Peperone friariello, also known as peperoncini verdi, is the name of a small bright green pepper that grows in the Naples area in the spring and early summer.  (Don't confuse it with the similarly named, but not at all the same friarielli broccoli, a Neapolitan type of broccoli rabe, which is in season in the winter time and is eaten as a side dish or pizza topping.)  The peppers are long, cone shaped pods range from about 1 to 3-inches in length and typically are fried whole, seeds and all, until blistered and browned.  When fully ripe, they turn bright red and look like chili's, but they are mild and sweet.  You can eat the whole pepper in one or two bites.  I love their delicate flavor and find them much more appealing than green bell peppers.  

The Satan's Kiss pepper is a small, round, Italian heirloom pepper also known as Ciliegia Piccante or "spicy cherry". It is medium-hot with a Scoville rating of 40,000–50,000 SHU and has a sweet taste with a spicy kick. The pepper starts green and ripens to a purplish-red, is roughly 1-2 inches in diameter, and is traditionally stuffed with mozzarella and anchovies before being grilled. 

Key characteristics

Appearance: Small, round, golf ball-shaped pods that grow from green to purplish-red.

Origin: Southern Italy, where it is a popular heirloom variety.

Flavor: Sweet with a spicy kick; sometimes described as having a mild sweetness similar to a tomato.

Heat Level: Medium-hot, with a Scoville rating of 40,000–50,000 SHU.

Uses: Versatile for cooking, especially for stuffing with cheese and anchovies, grilling, pickling, or adding to sauces and salads. 

This "beauty heart" type Chinese radish is the most popular variety grown in the middle and northern parts of China. It is also call watermelon radish. This variety is globe-shape, green shoulder with dark pink flesh. Because of their color, they are the perfect radishes to carve into flower shapes as garnish. It has a crisp texture and is mild and sweet flavored. Try eating fresh. Just thinly slice, top with fresh squeezed lime and a little salt and pepper or with sugar. For fall season sowing only.