Indeterminate

Shape: Deeply ribbed and basket-shaped, with grooves or fissures running down its sides.

Color: Deep red when ripe.

Flesh: Dense, firm, and dry, with a rich, concentrated flavor.

Seeds: Very few seeds, which is beneficial for sauces.

Taste: A distinctive flavor profile that is both sweet and umami-rich.

Aroma: A strong, fresh tomato aroma.

Vines: Indeterminate, regular-leaf plants that continue to produce fruit throughout the season.

Canestrino di Lucca is a Tuscan heirloom tomato with a unique, basket-like shape that allows it to stand on its end—in fact, its name means "little basket." This distinctive tomato has deep red skin and dense, dry flesh with few seeds and minimal water, making it perfect for fresh eating, salads, and sauces. It's beloved for its rich, sweet, and savory umami flavor.

Thai hot peppers, also known as bird's eye chilies, are small, fiery peppers that measure between 50,000 and 100,000 Scoville heat units, making them significantly hotter than a jalapeño but milder than a habanero. These peppers have a slender, tapered shape, are about 1–2 inches long, and mature from green to a bright red color. They have a fruity, earthy flavor with a pungent heat that is used widely in Thai and other Southeast Asian cuisines, often in curries, soups, and stir-fries. 

Size and shape: Small, slender, and tapered, usually 1–2 inches long and 1/4–1/2 inch wide.

Color: Green when young, ripening to a bright red.

Flavor: Fruity and earthy, with a pungent heat.

Texture: Thin, crisp, and waxy when fresh. 

Scoville units: 50,000–100,000 SHU.

Comparison: About 23 times hotter than a jalapeño and roughly one-third as hot as a habanero.

Note: The seeds and membranes contain the most heat and can be removed to reduce it. 

Thai Chili

Thai chili, also known as bird's eye chili or simply bird chili, is a small, fiery pepper variety native to Southeast Asia. 

Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries. 

Things can get confusing, however, as there are many different types, each with different uses in the kitchen. Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. 

This particular variety of Vegetable is called Four Seasons Chun Cai another type of Chinese Mustard or Gai Choi Yet another Fast Growing Gem because of how QUICK it grows as it matures from around 30 - 40 days after seeding. This is a unique reliable garden loving vegetable. It features Round leaves like palm leaf fans and is the most tender of its kind. The stems are thin giving it a nice crunchy texture and grows to around 45 cm in height. This type of vegetable can be cooked so many ways.Mustard Gai Choy is a heading form of mustard, a specialty vegetable known as Gai Cai in Asia.This cultivar is an heirloom variety from South China much prized for its mild but distinctive flavor. It shares the ridged leaves and curved growth habit of the large Gai Choy, but is looser, longer, greener and the ridges are less pronounced.Gai Choy is excellent for soup and stir frys, particularly with pork or chicken.Easy To Grow...This can be grown almost anytime of the year just like its name (Four seasons Chun Cai) It is a must have for Gai Choi Fans, It is tolerant to diseases and cold. Sow seeds 6 inches apart Make sure it has a nice amount of water. You can also rake a few extra harvests by peeling some leaves bit by bit when your hungry. Seeds will germinate best at Temperatures above 65 F.The leaves are very nutritious, rich in minerals and vitamins. So if your looking for a Chinese vegetable for your stir fry, easy to grow which grows extremely quick and want more harvests with a constant supply of vegetables.... then this is the kind for you.

Our growers have a light that is either on during grow mode or flashes when in automatic cycle. If you would like to dim the light in the evenings, you can apply this dimming sheet to reduce the light exposure. 

Easy to Use - Just Peel it and it will Stick anywhere you want. Each sticker dim about 50%, for more dimming you can double stick the light.

Each pad is 4"x8" which is 6 times more than needed for our growers. Feel free to use it for other appliances in your home. 

Fresca' is a seed-grown, runnerless, everbearing cultivar which produces flavorful, medium-sized fruit from early summer until fall (with a pause during hot weather). Like most garden strawberries, it has attractive, toothed, three-lobed leaves. Seeds are very tiny.

Exploding with flavour when picked fresh from the garden, this heavy cropping strawberry produces delicious deep red fruit of medium size from late summer into autumn. Easy to grow and great for beginner gardeners. Suited to pots or garden beds.

'Fresca' likes ample sun and fertile, moist, well-drained soil. Start it indoors in winter for early first-season bloom. It is a good choice for culinary gardens, containers, or "strawberry towers".

Type: Everbearing (produces fruit continuously).

Fruit: Medium-sized, deep red, sweet, and juicy.

Plant Habit: Compact, mounded, with minimal runners, ideal for pots.

Season: Berries from early summer into fall (with pauses in peak heat).

Ideal For: Containers, hanging baskets, strawberry towers, and general garden use.

Growing Needs: Full sun, fertile, moist, well-drained soil, good air circulation. 

Lunga di Napoli Squash is a rare Italian heirloom famous for its impressive size and rich, sweet flavor. These long, curved fruits can grow 2–3 feet in length with deep green skin that ripens to a warm tan. Inside, the bright orange flesh is dense, smooth, and incredibly flavorful — perfect for roasting, soups, ravioli filling, and baking.

Vigorous vines produce heavy yields and store well after harvest. A standout variety for gardeners who love unique, old-world vegetables with gourmet taste and serious wow factor.

Salad Bush produces full-size, full-flavor 8 inch slicers on tiny plants. The dark green, smooth-skinned cucumbers are attractive with high disease resistance meaning they will have a high yield and a longer season.

Growth Habit: Upright, broadleaf, semi-heading type.

Stems: Thick, curved, crisp, and tender.

Leaves: Dark green and can curl inward to form a head in cold weather.

Flavor: Sweet and crisp with a mild spice, less peppery than other mustards. The microgreens have notes of broccoli and cabbage with an underlying spice. 

Maturity: 35–45 days for a full-sized head, or 21 days for baby greens.

Growing conditions: Cool season annual, prefers fertile, well-drained soil and full sun.

Planting: Sow seeds in early/late spring or late summer/early fall.

Start harvesting baby greens when they are about 3 inches tall.

Thin plants to 10 inches apart for mature heads.

Harvest the tender florets and thick stems.

Keep soil consistently moist for the best flavor.

To ensure a continuous harvest, plant seeds every two weeks.

Can be grown for microgreens by harvesting at a young stage. 

Culinary: Excellent for stir-fries, soups, or pickling.

Harvest stages: Both the leaves and the thick stems are edible and delicious. 

Eucalyptus staigeriana, commonly known as the lemon-scented ironbark,[2] is a species of small ironbark tree that is endemic to the Cape York Peninsula. It has rough ironbark on the trunk and branches, lance-shaped to egg-shaped leaves that smell of lemons when crushed, flower buds in groups of seven, white flowers and oval to spindle-shaped fruit.

Eucalyptus staigeriana is a tree that typically grows to a height of 12–21 m

A sweet habanero pepper with crisp, thin skin and an exotic, floral flavor. Enjoy the bright tropical sweetness of this pepper without even a hint of heat. The Habanada was developed by Michael Mazourek of Cornell University as the first heatless habanero and was released in 2015. The 3” orange pods grow on 24-36” tall plants that produce fruit all summer long. If you like the flavor of habaneros try adding a few of the Habanada peppers to your habanero hot sauce. The flavor will have more depth and be incredible without adding additional heat. 

Growing Tip: The Habanada pepper seeds prefer to germinate in really warm temperatures. Start seeds indoors 8 weeks before the future transplant date and keep the heat mat thermostat at 85-90 degrees F. Sow the seeds 1/4” deep in seedling mix. Keep the soil moist, provide bright light above and bottom heat below. Germination can take 14-28 days.