Sugar Loaf chicory seeds grow like an upright, tightly headed, very large Romaine lettuce. Beneath the outer, pale-green, mild tasting leaves lies a blanched heart of sweet, pale-golden white leaves with extraordinary flavour. Sugar Loaf is perfect for late summer and fall harvests. We recommend pulling off a few of the enormous wrapper leaves and then lying the cylindrical core on its side and slicing across like a loaf of bread. Try a salad of Sugar Loaf with a hot oil dressing and croutons. Officially this endive is an escarole type. It's an old heirloom variety that sometimes goes by its French handle, Pain de Sucre.

The ultimate carrot for winter cultivation and storage. Wide shoulders, dense flesh, and solid carrot flavor make it a preferred variety for processing and great for bulk and/or wholesale as the poundage adds up quickly. Grows well in heavy soil, strong tops and wedge shape make for easy harvest.

Chantenay carrots are short carrots with light orange skin and orange-red colored cores. Chantenay carrots are grown for canned and processed carrots because of their high yield. The carrots can be eaten fresh, frozen, or canned. Chantenay carrots can be eaten raw or cooked, with their taste usually described as sweet and crisp. However, they may become coarse and tough when grown past maturity, specifically in the heat of summer. Like all carrots, Chantenay carrots are high in carotene and fiber.

There are two main types of Chantenay carrot seeds available to gardeners, Red-cored Chantenay or Royal Chantenay.

Red-cored Chantenay carrots have a redder core and blunt tip.

Royal Chantenay carrots have an orange-red core and a tapered tip.

Welsh Onion

Ishikura onion is a popular, fast-growing Japanese bunching onion (Allium fistulosum) known for its long, thick white stalks and mild flavor, typically reaching up to 2 feet in height without forming bulbs. It is highly versatile, ideal for stir-fries, soups, and salads, and can be harvested at various stages from pencil-thin to thick, carrot-sized stalks. It is a very hardy, cold-tolerant, and versatile variety suitable for both spring and autumn sowing, making it excellent for year-round harvesting. 

Key Characteristics and Growing Tips:

Harvesting: They do not form bulbs, providing a continuous harvest of crisp, tender, white stems.

Hardiness: Highly cold-tolerant, allowing for late-season or winter harvesting.

Cultivation: Thrives in full sun to partial shade in well-drained soil.

Spacing: Requires 4–6 inches of space.

Planting: Direct sow in early spring or in autumn for spring harvest.

Uses: Excellent for stir-fries, salads, and soups. 

Yellow celery, such as ‘Golden Self Blanching’ or Chinese yellow-stem types, is valued for its tender, pale yellow to golden stalks and its milder, sweeter flavor compared to traditional green celery. The stalks are crisp yet delicate, often with less fiber and occasional hollow centers, especially in Chinese varieties. Many yellow celery types are considered self-blanching, meaning they naturally develop their light color without soil mounding, though some benefit from light blanching for the best color and tenderness. Popular varieties include ‘Golden Self Blanching,’ ‘Golden Boy,’ ‘Golden Pascal,’ and ‘Yellow Stem.’ Thanks to its gentle celery flavor and succulent texture, yellow celery is excellent for fresh eating in salads, adds refined crunch to stir-fries and soups, and works well as a subtle flavoring ingredient in a wide range of dishes.

Packet: 9-10 grams of seed

The Korean radish is similar to the daikon radish but is shorter, rounder and usually has a green shoulder. 

Green Shoulder Spring F1: Korean green shoulder type. 60~70 days. 7~8" long,3~4" in diameter. Resistant to Club Root. Slow bolting. Small leaves and good for dense planting. Upright and uniform. Firm flesh is tender and sweet. Can be planted in spring, summer and fall.

Is Korean radish and daikon the same?

Compared to a Western radish, a Korean radish is generally much longer and bigger. ... Though similar in taste and look to daikon (Japanese radish), mu is generally shorter and rounder than daikon. It's also slightly green toward the top, whereas daikon is white throughout. 

Thai Basil. A member of the mint family, thai basil is sweet in taste but also charming to the eye - making it a garden favourite. 

It has a liquorice flavor for stirfry, soups and salads. 

A favorite squash of Sicilians, cucuzza squash, meaning ‘super long squash,’ is gaining some popularity in North America. Never heard of cucuzza squash plants? 

Also known under a wide range of other names such as Zucchetta Cucuzzi, Serpent of Sicily, Italian Edible Gourd, Longissima, Bottle Gourd, Calabash, Suzza Melon, Zucca, Tasmania Bean, Guinea Bean, New Guinea Bean, White Flowered Gourd and Indian Squash, is a vine is an annual plant with hairy, shallow lobed leaves and white flowers (unlike squash which are always yellow flowered). The vines can run up to 25 feet in length.

Cucuzza is a summer squash in the botanical family of Lagenaria, which boasts a plethora of other varieties. This edible squash is related to the calabash, also known as water gourd or bird’s nest gourd. A vigorous squash, fruit is born from vines that can grow two feet (0.5 m.) a day. The fruits are straight, green gourds, occasionally with a minor curve to them. The skin is dark green and medium hard. The fruit itself can grow 10 inches (25 cm.) per day and will be 18 inches to 2 feet (45-60 cm.) long. The squash is usually peeled and the seeds removed from the larger fruit. The squash can be cooked just like any other summer squash – grilled, stewed, fried, stuffed, or roasted. Intrigued? I bet you’re wondering how to grow cucuzza squash now.

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.

Open, erect plants are nearly spineless resulting in less damage to fruit during harvest. Dark-skinned zucchinis are popular in the western regions.