V3 - This is the classic Italian eggplant typically used in Emilia Romagna to make 'Parmigiana' with tomatoes and parmesan cheese. This is a mid-early variety, very productive. It produces long, dark and slightly curved aubergine of medium dimensions with very few seeds inside. 

BEST TO START INDOORS

In early spring, start indoors about 2 months before outdoor night temperatures are reliably in the 50-55°F (10-13°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist and warm 80-85°F (27-30°C) and provide a strong light source until ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.

Long, cylindrical fruit, intense dark violet color.

Firm flesh with very few seeds. Vigorous plant and very resistant to the heat.

Excellent and prolonged production. High demand from the fresh market and from the processing for easy peeling.

Variety suitable for spring-summer crop in open field.

Bok choy, pak choi or pok choi is a type of Chinese cabbage. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. It has a flavor between spinach and water chestnuts but slightly sweeter with a mildly peppery undertone.

Sow bok choy in spring and again in late summer for harvest in fall. Sow in double rows, with rows spaced 10 inches (25 cm) apart. Plant seeds 2 inches (5 cm) apart and barely cover them with soil. Gradually thin to 8 inches (20 cm) apart.

Chinese cabbage is a cool-weather plant that will bolt and go to seed quickly in warm weather and long days; grow Chinese cabbage in spring or autumn in temperatures ranging from 45° to 75°F (7-24°C). Sow seed 4 to 6 weeks before the average date of the last frost in spring.

Parsley roots are a pale creamy-white, like a parsnip, but less yellow, and are thin and slender like a carrot. They taste of parsley, but also of celeriac and parsnip.

Quick growing variety with big thick leaf, reddish in color, soft and succulent.

Very fast growing indian spinach. Leaves are broad, green and thick. The plants are very tender and attractive. Repeat harvesting can start after 25 days of planting. 

60 Days

Golden Orange color

Cooked or raw.

Sweet taste

High quality, small roots can be harvested at finger size for deep orange-red carrots with a sweet flavour and virtually no core. Great for growing with children's help!

Bright orange, fine-grained roots with a crisp, juicy texture and sweet flavor make Scarlet Nantes a favorite carrot for snacking and lunch boxes. The nearly coreless, 6 in. carrots are orange throughout and grow straight and smooth with blunt ends—in just nine weeks.

Nantes carrots are small to medium in size, averaging 15-20 centimeters in length and 2-5 centimeters in diameter, and are cylindrical in shape with blunt, rounded ends on both the stem and non-stem end. The straight roots have smooth, firm skin that ranges from bright orange to orange-red and are connected to long, edible, leafy greens that bear a grassy, vegetal flavor. Underneath the surface, the flesh is also orange, fine-grained, crisp, and juicy with little to no core. Nantes carrots are crunchy and tender with a mild, sweet taste.

Applications

Nantes carrots are best suited for both raw and cooked applications such as roasting, steaming, baking, grilling, and boiling. When raw, the root does not need to be peeled before consumption and can be used on appetizer plates with dips, sliced and tossed into salads, juiced, or blended into sauces. In cooked preparations, Nantes carrots are used as a base for soups and stews, lightly sautéed in stir-fries, or roasted to enhance their sweet flavor and coated in brown butter. The roots can also be smoked as a vegetarian hot dog or shredded and baked into carrot cakes and carrot puddings. Nantes carrots pair well with orange juice, honey, herbs such as cilantro, parsley, tarragon, thyme, rosemary, coriander, and dill, spices such as cardamom, cumin, ginger, fennel, curry, and cinnamon, dried apricots, onions, celery, tomatoes, and meats such as poultry, beef, and pork. The roots will keep up to one month when stored in a plastic bag in the crisper drawer of the refrigerator.

The Long Island is a compact Brussels sprout with heavy yields! This is a workhorse variety that produces very flavorful sprouts. This compact, 24" tall plant yields 75-100 dark green, 1-2" sprouts over a long period. Don't overlook this popular vegetable for your garden.

The Long Island Improved Brussels Sprout is a classic open-pollinated heirloom variety introduced in the 1890s on Long Island, New York, and prized for its reliability, cold hardiness, and excellent flavor. This semi-dwarf plant grows to about 20–24 inches tall and produces a strong central stalk lined with numerous compact, firm, dark green sprouts measuring about 1 to 1.5 inches in diameter. Each plant yields an impressive 75–100 sprouts over a long season, making it a dependable choice for home gardens and market growing alike. The sprouts are known for their rich, nutty flavor, which becomes noticeably sweeter after exposure to frost, making them ideal for late fall and winter harvests. Highly cold tolerant, this variety can remain in the garden well into winter and performs beautifully when roasted, braised, or sautéed, while the leafy greens can also be cooked like mild collards. Long Island Improved Brussels Sprouts are also well suited for storage and freezing after blanching, further adding to their versatility and appeal.

Originated in 1600's. 

Crisp sweet flavor. 

60 day type.