The Golden Nugget cherry tomato is a productive, determinate (bush) variety known for its early, abundant yields of small, golden-yellow, ping pong ball-sized fruits with a sweet, balanced flavor. Developed for cool climates, it's ideal for containers and small gardens due to its compact size and high productivity when picked regularly. It matures in approximately 56 days and has a rich, sweet taste that can be similar to a sweet yellow pear. 

The Moskvich tomato is a semi-determinate, heirloom tomato variety that is globe-shaped, deep red, and crack-resistant. It's one of the earliest tomato varieties and is well-suited for short and cool growing seasons. Here are some characteristics of the Moskvich tomato: 

Flavor: Rich

Size: Small, 4–6 ounces

Maturity: 58–60 days

Uses: Can be eaten fresh or used for canning and cooking

Growing tips: Start seeds indoors 6–8 weeks before the last frost, sow 1/4 inch deep, and keep soil warm

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

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. 

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

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.