White in color on skin and flesh. 55 days. Mild, sweet, round beets. 

Jimmy Nardello peppers are a variety of Sweet Italian frying pepper that originated in southern Italy. They are known for their rippled skin, sweet flavor, and high yields. 

Shape: Long, slender, and tapered, with a conical shape and blunt or pointed tip 

Skin: Shiny, smooth, taut, waxy, and glossy, with a rippled texture 

Color: Ripen from green to a deep red color 

Flavor: Sweet, fruity, and mild, with a complex flavor of apple and sweet pepper 

Texture: Crisp, aqueous, and succulent when raw, becoming soft and buttery when cooked 

Uses 

Can be eaten raw or cooked

Great for frying in olive oil and using as a topping for pizza, pasta, and eggs

Can be added to sandwiches or crusty bread

Can be served with antipasti plates

A vegetable garden stalwart for decades, the Dark Green Zucchini – or Summer Squash – is a must. This variety is a very reliable producer of easy-to-grow and delicious zucchini. Harvest at around 6 to 8 inches long.

Chives Onion, Oregano Basil Latin, and Lemon Basil

Anaheim

The Anaheim pepper is a versatile chili pepper named for the city that made it popular. It is mild in flavor and heat, measuring 500-2,500 Scoville Heat Units.

The granddaddy of all future New Mexico green chile pod types! The Anaheim pepper was originally known as New Mexico No. 9. It was developed in 1913 by Dr. Fabian Garcia at New Mexico State University. He was seeking a chile pepper that was bigger, fleshier, and milder. Dr. Garcia later moved to California in the 1920s and started growing them in the Anaheim area. 

Pods are 7-1/2" long and 2" wide on productive 30” plants with good foliage cover for the fruit. TMV resistant. Capsicum annuum (80 days)

Heat Level: Mild  Scoville 500 -1000

~ Packet contains 30 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest chiles when they are green. If left on the plant a couple more weeks, the chiles will turn red at full maturity.

Grey zucchini are summer squash with greyish-green skin, light green flesh, and tiny edible seeds. They have a delicate flavour and can be eaten raw or cooked in a variety of ways. Shred zucchini for muffins, breads, and cakes, or grill and serve as a perfect summer side dish.'

Baby Grey Zucchini is a compact, early-producing summer squash that yields smooth, pale grey-green fruits with a mild, slightly sweet flavor. Perfect for small gardens and containers, it’s tender when picked young and ideal for grilling, sautéing, or fresh dishes.

Baby Grey Zucchini is most commonly known as Mexican Grey Squash or Calabacita (specifically calabacita larga). It is a popular, pale green, and often speckled summer squash with a stocky shape, frequently used in Mexican cuisine. 

Here are the other common names and variations:

Calabacita/Calabacitas: The primary Spanish term for this small, tender summer squash.

Mexican Squash: Refers to its origin and common use in Mexican cooking.

Lebanese or Kousa Squash: Similar, pale-skinned, short squash commonly used in Middle Eastern cooking.

Grey Zucchini: Its standard English supermarket name, sometimes branded as Italian Grey Zucchini.

Tatume/Tatuma: A related, slightly more rounded, firm heirloom Mexican variety.

Magda: A popular F1 hybrid type of "cousa" or light green squash.

"Mexicana": A specific F1 variety name sometimes used by seed companies. 

Baby Grey Zucchini is prized for its firm, sweet, and nutty flesh, and is considered an excellent alternative to standard green zucchini, particularly for grilling or stuffing

2 oz diameter.

55 Days

Determinate.

Open-Pollinated.

Largely used in Indian and Mexican foods. It can be used to season chili, soups, sausage, and cheese.

Cuminum cyminum, commonly known as cumin, is a spice derived from the dried seeds of a small, slender annual herb in the parsley family (Apiaceae), native to the Mediterranean and parts of Asia. The seeds are small, oblong, and yellow-brown, measuring about 0.5 cm in length, while the plant itself bears delicate white to pale pink flowers. Cumin is prized for its earthy, warm, nutty flavor with subtle bitterness and occasional citrus notes, paired with a strong, slightly smoky aroma that becomes more intense when the seeds are lightly toasted. A cornerstone of Indian, Mexican, and Middle Eastern cuisines, cumin is essential in curry powders and spice blends and is widely used in chili, stews, marinades, soups, rice dishes, and grilled meats such as lamb and chicken. It is available whole or ground, with whole seeds often toasted to release their aromatic oils, including compounds like cuminaldehyde that give cumin its distinctive character and depth of flavor.

Four color mix of hydrangea flowers.

Perennial. 

Lactuca sativa.

Early sprouting iceberg. 

Harvest during summer and in fall.