1. Sprouts - Onion (appx. 10,400 seeds!)

• Mustard is a member of the crucifer family.
  
  
• Mustard greens are a popular dish in the Southern U.S. and are an excellent source of vitamins A and C.
  
  
• Mustard sprouts have a strong spicy flavor and are usually blended with alfalfa or clover sprouts.

2. Sprouts - Alfalfa (appx. 30,400 seeds!)

• Alfalfa is one of the healthiest and easiest sprouts you can grow!

• Extremely high in protein, calcium, plus other minerals and vitamins in the B group, vitamin C, vitamin E, and vitamin K.

• Alfalfa is extremely easy to grow.

3. Sprouts - Daikon Radish (appx. 4,620 seeds!)

• They're easy to grow - and - taste great.
  
  
• Hint of pepper flavor.

4. Sprouts - Clover (appx. 11,000 seeds!)

• If you like alfalfa sprouts then you’ll love the sweet mild flavor of red clover sprouts from clover seed.

• Larger and more flavorful than alfalfa sprouts and make a great addition to sandwiches and salads.
  
  
• Thought to have powerful anti-cancer properties. 

5. Sprouts - Broccoli (appx. 9,600 seeds!)

• Days before you can eat them | 3-7 days
  
  
• Description | An easy to grow sprout that is extremely nutritious. Broccoli sprouts are 10x - 100x higher in some cancer fighting compounds than the mature vegetable.

1. Coriander/Cilantro (Appx. 80 seeds)

• This slow-bolting strain is grown primarily for its broad, deep green, celery-like, pungent foliage. - Used in Oriental and Mexican cuisine - Must have in any salsa or pico de gallo recipe.

2. Onion, Southport Red, Long Day (Appx. 100 seeds)

• Red Southort is a long day variety that produces medium-sized white globe onions. A crisp and mild-flavored onion. Perfect for salads and many other culinary creations. Grows well in containers and small spaces. Easy to grow.
  

3. Onion, Tokyo Long White (Appx. 80 seeds)

• The Tokyo Long White Bunching Onion – or Scallion – is an extremely tasty Japanese variety that grows well throughout the United States.

4. Onion, Evergreen (Appx. 100 seeds)

• This plant produces very long and slender bunching onions.If you like scallions, you'll love this variety. Extremely popular. A must have for any onion-lover!

5. Onion, White Sweet Spanish (Appx. 100 seeds)

• The White Sweet Spanish variety will produces a globed shaped white onion. - Long day. - This is one of the most popular white onion varieties available.

6. Pepper, Ancho Grande (Appx. 10 seeds)

• The Ancho Grande Pepper is named for its size—ancho is wide, grande is big. That’s when it’s dark red. While it’s still dark green, it’s called Poblano, which is named for a town in Mexico. And when it matures fully to dark brown, the name is Mulato. Vigorous, leafy plants produce grande amounts of tapered heart-shaped 4"-8" fruit with a mellow, smoky flavor and a little bit of heat. This fleshy, thick-skinned pepper is traditionally used for chiles rellenos and mole sauce, but you can probably think of a few more uses while you’re studying for the quiz about its name.
  

7. Pepper, Jalapeno (Appx. 15 seeds)

• We’re not sure if the Jalapeño Pepper knows it, but this stocky little spark plug is one of the most famous and popular hot peppers in the world. At 7,500 SHUs, it sits at the lower end of the Scoville heat scale, which is hot enough to ignite your tongue, but not so hot you won’t take another bite. Prolific yields ensure a steady harvest of 3" glossy fruits that ripen from dark green to fiery red. In some countries, if it’s not illegal to make salsa with any other pepper, it’s at least frowned upon. Best not chance it.
  
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8. Pepper, Fresno Chili (Appx. 20 seeds)

• The Fresno Chili Pepper is a fun one to follow as it grows. The immature green fruit starts out pointing upward, and has a green, grassy flavor with mild heat. As the color changes through orange to bright red, the fruit hangs down, and the flavor changes to smoky and fruity with a bit more heat than a Jalapeño. These 3" tapered peppers are large enough to stuff, and small enough to pickle. Traditionally used to liven up ceviche, but it’s okay to grill that fish instead and make tacos topped with Fresno chili sauce. Excellent for roasting on the BBQ - or even pickling.
  
  

9. Pepper, Poblano (Appx. 15 seeds)

• Plant produces really good yields of green peppers that sometimes take on the shape of a heart. These Poblano peppers aren't to hot. Perfect for making rellanos and chili powder. Overall, it's a great pepper variety to have in your garden.

10. Pepper, California Wonder Bell (Appx. 15 seeds)

• The California Wonder Pepper is so easy-going, it doesn’t mind if you call it Cal Wonder. Sturdy plants produce lots of smooth, blocky 3"-4" fruits with mostly four lobes and thick skin that ripen from peace, man green ✌️ to groovy orange to right-on red. Juicy and crunchy with sweet, mild flavor, and no heat. Eat fresh or stuff with chicken and avocado for a wonderful easy lunch.
  

11. Tomato, Roma (Appx. 15 seeds)

• The Roma Tomato is the quintessential plum/paste tomato. Light on seeds and juice, it has thick fruit walls and dense flesh that holds onto seasonings and spices. Ever so good cooked into a thick sauce or paste, canned, or pureed. Compact plants produce meaty, egg-shaped fruits that are sweet and tangy. Skip the flavorless ones at the grocery store and grow your own Romas this summer.
  

12. Tomato, San Marzano (Appx. 10 seeds)

• Can a tomato be a celebrity? Ask the San Marzano Tomato—if you can get past its bodyguards. One commercial grower proclaims it the “gold standard for taste.” Martha Stewart devoted an entire blog post to it. Certified tomatoes from Italy are regulated. It even has its own Wikipedia page. But at the end of the day, it’s still just a tomato. One that’s longer and thinner than other plum/paste tomatoes, with exceptional tomato flavor, meaty and thin skinned for slicing, few seeds and fleshy for saucing, and very high yields. We’ve joined the fan club. How about you?
  
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13. Tomato, Creole (Appx. 15 seeds)

• The Creole Tomato produces juicy fruit with a sunny sweet flavor. Performs well in hot, humid climates. Surprisingly firm and meaty flesh is great for fresh eating, and can hold up to grilling or a cheesy tomato pie.
  

14. Tomatillo, Classic (Appx. 10 seeds)

• These tomatillo seeds will produce delicious 3-5 ounce fruits. Tomatillo is popularly used to make salsas.

15. Tomatillo, Verde (Appx. 10 seeds)

• The Verde Tomatillo plant produces medium 3 ounce fruits. Tomatillo is popularly used to make salsas.

1. Arugula - Classic Roquette (Appx. 150 seeds)

• Arugula can usually be harvested as early as 30-40 days after planting.  The leaves of the Arugula plant add a tangy/peppery flavor to any meal. This Arugula variety is an easy-to-grow green. Plant in the spring and again in the fall. Arugula is one of the easiest leafy greens you can grow.

2. Collard - Traditional Georgia Southern (Appx. 50 seeds)

• This is the traditional Collard Green variety popularly grown in the south. Produces large yields of dark blue-green cabbage-like leaves Tolerates heat, humidity, and poor soil conditions.

3. Endive - Green Curled (Appx. 100 seeds)

• Endive is a healthy and delicious leafy green. The Green Curled Endive plant produces dark green curly leaves with large tender crisp ribs. Excellent salads and sandwiches. Also good boiled or steamed Extremely easy to grow Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.

4. Kale - Blue Curled Scotch (Appx. 50 seeds)

• The Blue Curled Scotch is an early Kale variety which will produce tasty greens!  Excellent in salads or steamed.  The blue-green leaves are finely curled and reach up to 12-15" tall! Can handle the cold extremely well. One of the best frost resistant kale varieties available.

5. Kale - Red Russian (Appx. 50 seeds)

• Stems are purple with deep gray-green leaves. The plants mature medium-tall and leaves are tender compared to other kale varieties. Ideal for salads and light cooking. This variety is excellent producer in cooler growing seasons.

6. Lettuce - All Year Round (Appx. 200 seeds)

• As its name suggests, this is a lettuce that can be gown throughout the year. In even some of the the coldest areas across the country, this variety can be grown with some protection with a cloche or cold frame in the cooler months.

7. Lettuce - Gourmet/Mesclun Mix (Appx. 200 seeds)

• A mixture of favorite lettuce seed varieties from across the spectrum of lettuce types.  Plant heavy and start harvest early for young for baby greens then allow some to grow on for plenty of variety for salads.  A great way to get a lot out of little space.  Perfect for container gardening.
  

8. Lettuce - Iceberg (Appx. 200 seeds)

• A classic lettuce variety. Iceberg lettuce is most often grown as a leaf vegetable. Mild in flavor, it has been described over the centuries as a cooling counterbalance to other ingredients in a salad. Perfect for burgers and other culinary creations.
  

9. Lettuce - Classic "Paris Island Cos" (Appx. 135 seeds)

• Large, upright, full-bodied heads with dark-green, slightly savoyed leaves that are mild and sweet. Plant reaches about 10 inches tall. Midribs are crunchy and juicy. Because of their higher chlorophyll content, romaine lettuces are among the most nutritious of all lettuces. Excellent performer in the inter-mountain region. Mosaic tolerant.

10. Lettuce - Salad Bowl, Green (Appx. 150 seeds)

• The Green Salad Bowl Mix is a really easy-to-grow lettuce variety. Extremely flavorful green leafs. Continues to grow as picked. As outer leaves are picked, inner leaves keep growing. Excellent addition for salads and garnishes
  

 11. Lettuce - Salad Bowl, Red (Appx. 150 seeds)

• The Red Salad Bowl Mix is a really easy-to-grow lettuce variety. Extremely flavorful red leafs. Continues to grow as picked. As outer leaves are picked, inner leaves keep growing. Excellent addition for salads and garnishes.
  

12. Lettuce - Tom Thumb (Appx. 180 seeds)

• The tom thumb lettuce produces a small, round head with delicate yet delicious leaves.  This variety can be planted close together. Ideal for small spaces.   Grows well in containers on a patio or windowsill. 
  

13. Mustard - Mizuna (Appx. 50 seeds)

• The Mizuna mustard is a vigorous grower, which produces numerous stalks bearing dark green, deeply cut and fringed leaves. They have a fresh, crisp taste and can be used on their own or cooked with meat. This mustard variety is highly resistant to cold and grows well during the winter months.

14. Mustard - Tendergreen (Appx. 50 seeds)

• A traditional Southern favorite. Plant produces good yields of green mustard leaves. Excellent flavor. Makes a great garnish to any dish. Easy to grow.

15. Spinach - Bloomsdale (Appx. 70 seeds)

• Bloomsdale Spinach will produce heavy, glossy, dark green leaves. Excellent flavor. Extremely easy to grow. Large, curly dark green leaves. Nice sweet taste.

1. Anaheim Chili

• Appx. 10 seeds
• The Anaheim Chili Pepper is really quite mild. About one kick up from a bell pepper. This California native is called Hatch when grown in New Mexico and Seco del Norte when dried. Loads of long 6"-10" tapered peppers ripen from grassy green to forest to smoky red. Thick-skinned and fleshy, tangy and sweet, tasty when fresh or cooked into meat. Try chiles rellenos or corn chowder, or make it Seco and grind into powder.
  

2. Ancho Grande

• Appx. 10 seeds
• The Ancho Grande Pepper is named for its size—ancho is wide, grande is big. That’s when it’s dark red. While it’s still dark green, it’s called Poblano, which is named for a town in Mexico. And when it matures fully to dark brown, the name is Mulato. Vigorous, leafy plants produce grande amounts of tapered heart-shaped 4"-8" fruit with a mellow, smoky flavor and a little bit of heat. This fleshy, thick-skinned pepper is traditionally used for chiles rellenos and mole sauce, but you can probably think of a few more uses while you’re studying for the quiz about its name.

3. Pretty Purpl5

• Appx. 10 seeds
• The Big Jim Pepper is the world’s largest pepper variety, with a fruit that can grow to 14" or longer. Typically in the 6"-10" range, these wide, tapered summer icicles grow on compact plants and ripen from lime green to smoky crimson. Sweet and flavorful with a pleasurable crackle of heat. When roasted or grilled, the thick skin slips off easily, leaving tender, juicy, meaty flesh. If you do grow a Jim that needs a tape measure, fill one full of ham and havarti or crab and cream cheese, and feed your entire family plus a neighbor kid.
  

4. California Wonder Bell Pepper

• Appx. 10 seeds
• The California Wonder Pepper is so easy-going, it doesn’t mind if you call it Cal Wonder. Sturdy plants produce lots of smooth, blocky 3"-4" fruits with mostly four lobes and thick skin that ripen from peace, man green ✌️ to groovy orange to right-on red. Juicy and crunchy with sweet, mild flavor, and no heat. Eat fresh or stuff with chicken and avocado for a wonderful easy lunch.
  

5. Cayenne Long Thin Red

• Appx. 10 seeds
• The Red Cayenne Pepper will put a hop, a skip, and a kick in your step. Slender, glossy 5"-6" fruits grow abundantly on strong plants, bounding through all the primary colors as it matures from green to yellow to orange to red. Primarily used as a dried spice, but can be used fresh to rev up a salsa or to make pickling brine howl.
  

6. Caloro, Yellow Jalapeno

• Appx. 10 seeds
• The Caloro Pepper is a gilded name for the Yellow Jalapeño Pepper. If you grow these, it will help to have two things: lots of friends and lots of bags, because you are going to have lots of these hot peppers to share. This prolific plant produces 2"-3" tapered fruits continuously, all summer long, maturing from yellow to orange to red. Continuously. Yellow, orange, red. All summer long. Yellow, orange, red. Thick-skinned, sweet, and crunchy with a heat that’s milder than a Green Jalapeño, but still quite spicy. Yellow, orange, red. Continuously, all summer long.
  

7. Classic Green Jalapeno

• Appx. 10 seeds
• We’re not sure if the Jalapeño Pepper knows it, but this stocky little spark plug is one of the most famous and popular hot peppers in the world. At 7,500 SHUs, it sits at the lower end of the Scoville heat scale, which is hot enough to ignite your tongue, but not so hot you won’t take another bite. Prolific yields ensure a steady harvest of 3" glossy fruits that ripen from dark green to fiery red. In some countries, if it’s not illegal to make salsa with any other pepper, it’s at least frowned upon. Best not chance it.
  

8. Habenero - Red Caribbean

• The sweet, citrusy flavor, tropical fragrance, and lush green foliage of the Red Caribbean Habanero will remind you of a beach vacation. And so will the searing heat! Produces loads of small 1"-2" wrinkled fruits that twinkle in colors ranging from key lime green to sunrise yellow to sunset orange to sunburn red. Use it to make some haba-haba salsa, broiled halibut with charred pepper cream sauce, or spicy pineapple ice cream.
  

9. Banana

• Appx. 10 seeds
• Yellow, yellow, bo bellow, banana fana fo fellow…. The Yellow Banana Pepper is one of the mildest and most popular sweet peppers in America. When young, it is pale yellow, crunchy, sweet, and me my mo mellow enough for a youngster to eat. As it ripens from orange to red, it becomes softer and sweeter. Flavorful at any stage of growth, so pick one when you want one. Especially good pickled, but save a few to stuff or stir fry. Yell-ow!
  

10. Red Hot Cherry

• Appx. 15 seeds
• A Red Cherry type variety that grows into a bushy plant up to 3 feet tall. Higher heat levels than other Hot Cherry peppers. Has a nice robust flavor. Very easy to grow. Pods ripen to a Cherry Red color and get up to over 1 inch in diameter.

11. Santa Fe Grande

• Appx. 10 seeds
• The Santa Fe Grande Pepper is heat-tolerant, prolific, and cheerful. Produces a fiesta of 2"-4" waxy, tapered peppers that ripen through the rich, vibrant colors of the Southwest, from pale green to yellow to orange to red, with sweet, mild flavor and mild heat. So mild, it’s also called Chile Guero, which translates to “blonde chili,” but you might bite into a spicier one here and there. Grill them with onions for a festive topping for chicken or beef, or use as the colorful main ingredient in salsa or a pickle jar.
  

12. Serrano Tampiqueno

• Appx. 35 seeds
• The Serrano Tampiqueño Pepper “from the mountains” of Mexico opens up new vistas of heat and flavor. The prolific plant tolerates heat and drought, pushing out loads of 2"-3" cylindrical fruits with colors that range from from grassy green to fizzy orange to berry red, and are spicy at every mesa. Use to add flavor, heat, and syllables to pizza tampiqueño, salsa tampiqueño, steak tampiqueño, or pickles tampiqueño, or dry them and tampi into a queño.
  

13. Hungarian Wax

• Appx. 10 seeds
• Zippy and snappy, the Hungarian Hot Wax Pepper offers a little sweet and a little heat, producing loads of peppers earlier than other varieties. Long 6" tapered fruit ripens from green to creamy yellow, which is when it’s just getting zippy. If you leave it be, it will keep going to orange and then red, increasing the heat with each color change. Thin-skinned, meaty, and crunchy. Try pickling in apple cider vinegar, frying up with onions to top an omelet, or stuffing with prosciutto and provolone.
  

14. Chocolate Bell Pepper 

• Appx. 10 seeds
• The Chocolate Bell Pepper is a fun one to grow. While the skin is maturing from green to brown, the inside is ripening from green to red, so you’re in for a surprise color combo with each one you snip off the vine. Crunchy and sweet with no heat. Ripens early, too.
  
  

1. Beet - Boltardy (Appx. 20 seeds)

• The Boltardy Beet is a Detroit-type beet originating from Holland which has a beautiful deep-red, ringless flesh and very smooth skin. Boltardy Beets are extremely hardy. Can withstand cool weather. Highly resistant to bolting. 60 days Days to Maturity
  

2. Beet - Bulls Blood (Appx. 20 seeds)

• This heirloom beet is grown for its tender, sweet, deep red-burgundy foliage, but the beets are tasty when harvested when they are 2 - 3". The leaves reach 18" tall. Its dark leaves contrast nicely with many garden plants. Easy to grow. 60 Days to Maturity

3. Beet - Chioggia (Appx. 20 seeds)

• A rare heirloom beet variety introduced to the United States in the 1840's from Italy. The Chioggia beet produces excellent yields of some of the sweetest pink skinned beets. Chioggia beets have red & white rings. Perfect for juicing, boiling, pickling, baking, and/or freezing. Leaves can also be used as greens. 60 Days to Maturity

4. Beet - Detroit Dark Red (Appx. 20 seeds)

• This is an all-time favorite beet variety. Recommended by USU. The most popular beet on the market. The 2 ½ to 3 inch globe shaped roots are tender and sweet. The roots and leaves of the beet have been used in folk medicine to treat a wide variety of ailments.  60 Days to Maturity

5. Beet - Early Wonder (Appx. 20 seeds)

• Early, round, smooth-skinned beets are exceptionally tender. Ready to harvest in as little as 50 days! Easy to grow. 50 Days to Maturity
  

6. Carrot - Amarillo Yellow (Appx. 120 seeds)

• Amarillo Yellow heirloom carrot has an 8" long yellow root with bright yellow flesh. Sweet flavor and extremely tender. Easy to grow. Grows well in containers and raised beds. Very popular heirloom variety. 75 Days to Maturity

7. Carrot - Autumn King (10" long) (Appx. 100 seeds)

• The Autumn King carrot is one of the more popular varieties to grow. It's split-resistant skin turns to a deep dark orange/red color as it matures. One of the largest of carrots! Grows 10" - 12" long. Easy to grow in sandy soil. A favorite to many home growers. 70 Days to Maturity

8. Carrot - Danvers (7" long) (Appx. 150 seeds)

• The Danvers carrot outperforms all other carrots in heavier soils. 7" long and 2" thick with thickly tapered ends. Tender and very sweet. Carrots are a sun-loving plants that also like the cold. Just keep them consistently watered and they'll be happy. 70 Days to Maturity

9. Carrot - Little Fingers (4" long) (Appx. 200 seeds)

• The Little Finger carrots are one of the quickest to grow.  4" cylindrical roots Very tender and sweet variety. Many can be grown in a small space. Carrots are a sun-loving plants that also like the cold. 50 Days to Maturity

10. Radish - Easter Egg (Appx. 120 seeds) 

• The Easter Egg Radish is just as the name suggests ... a mix of flavorful multi-colored radishes! Radishes are red, pink, purple, violet, and white. Excellent in salads. Extremely easy to grow. Grows well in small spaces. 40 Days to Maturity

11. Radish - Pink Beauty (Appx. 160 seeds)

• Produces beautiful pink radishes with a white flesh. Looks amazing! Great for culinary dishes. The white flesh is crisp and mild in flavor. Great for selling at farmers markets. Unique and rare heirloom radish. Grows well in containers and small spaces. 30 Days to Maturity

12. Rutabaga - American Purple Top (Appx. 100 seeds)

• Recommended by USU. Large 5 to 6 inch roots are purple and yellow colored, nearly round. Flesh is yellow, mild and fine grained. 90 Days to Maturity

13. Turnip - Purple Top / White Globe (Appx. 100 seeds)

• Smooth round roots, 4 to 6 inches across are purple on top and white below. Flesh is white, mild, and crisp. Stores well Extremely healthy and nutritious. Very easy to grow. 55 Days to Maturity

14. Turnip - Golden Globe (Appx. 140 seeds)

• A beautiful and delicious turnip with golden color and amazing flavor.  The quality and tenderness is best when harvested at 3”.  Plant in early spring and/or fall. 55 Days to Maturity

15. Parsnip - Harris Model (Appx. 50 seeds) 

• Harris Model Parsnips are 3½" in diameter by up to 12" long. The flesh is white and extremely tender. One of the most popular parsnip varieties around! Very easy to grow - similar to carrots.

1. Beefsteak (Ponderosa Red) (Appx. 15 seeds)

• The Ponderosa Red Beefsteak Tomato produces meaty, bright red fruit with mild, sweet flavor. This low-acid ribbed slicer has very few seeds, so there’s more flesh to savor. Strong vines support heavy production, so stake well. Eat them any way you can think of.
  
• 75-80 days to maturity

2. Black Krim (Appx. 15 seeds)

• The Black Krim Tomato is as unusual as it is flavorful. Hailing from the Black Sea region of Russia, this robust tomato ripens to a unique mix of deep brown shoulders atop smoky red bodies with reddish-green flesh. Reliably produces ½-1lb fruits with a rich, slightly salty flavor. Dress up a sandwich or cook up a Khrenovina sauce.
• 75-80 days to maturity

3. Bonny Best (Appx. 15 seeds)

• The Bonny Best Tomato has a century-old reputation as a canning and ketchup tomato due to its small seed core, acidity, and firm texture, but it’s secretly great as a fresh slicer. This high-yielder produces picture-perfect medium, round, bright red fruits with hearty flavor. A great all-around tomato with many flavorful uses.
• 75-80 days to maturity

4. Brandywine Pink (Appx. 15 seeds)

• The Pink Brandywine Tomato has lightly ribbed shoulders and potato-leaf foliage. Whether that’s the reason no two are alike, only the tomato knows. The vigorous vine takes its time to ripen the 1-2 lb blushing pink fruit with a small seed core. A beautiful slicer with a sweet, tangy flavor to look forward to late in the season.
  
• 85-90 days to maturity
  
  

5. Cherokee Purple (Appx. 10 seeds)

• With deep purple shoulders and a dusky pink body, the Cherokee Purple Tomato is a stunner in the garden. Slice open this beefsteak to reveal red flesh tinged with purple, brown, and green. Low acidity and sweet, slightly smoky flavor has made this a favorite of tomato lovers for more than 130 years. Will this be the year it becomes your favorite?
• 70-90 days to maturity
  

6. Cherry Chocolate (Appx. 15 seeds)

• The Black Cherry Tomato is a rather mysterious one. But first let us tell you about its well-known attributes. It produces large clusters of small, uniformly round 1" fruits with rich, sweet flavor. The mystery is whether these little gems will ripen to an onyx, mahogany, or amethyst color in your particular growing conditions.
  
• 75-80 days to maturity

7. Homestead (Appx. 15 seeds)

• On any productive homestead, every member needs to pull its weight, and the Homestead Tomato out-tomatoes every tomato. Sun up to sun down, in high heat and humidity, this workhorse churns out large, red, smooth, sturdy, meaty, juicy slicers. As comfortable in the overalls of a sandwich as it is done up in its Sunday best for the canner. Just a good ol’ heirloom with good old-fashioned tomato flavor.
  
• 75-80 days to maturity

8. Large Red Cherry (Appx. 15 seeds)

• If we were going to write a short intro about the Large Red Cherry Tomato, we wouldn’t describe them as “cute little things,” decorating your garden like “heavy clusters of small, ruby jewels” that are “bursting with sweet flavor,” and suggest you “mix them with Black Cherry Tomatoes for an ode to a ladybug." No. We would write it in the bullet points, like this:
  - Cute little things
  - Clusters of small, ruby jewels
  - Sweet flavor
  - Mix with Black Cherry Tomatoes for an ode to a ladybug 🐞

9. Rio Grande (Appx. 15 seeds)

• The Rio Grande Tomato is a classic plum/paste tomato that gets along with heat, humidity, and drought, but that’s only one of its maravilloso qualities. The plant produces muchos bright red, egg-shaped fruits with a flavor that’s well-balanced between dulce and acidic. Especially bueno for pastes and sauces, but it wouldn’t mind being chopped up into fresh pico de gallo with a little onion, jalapeño, and cilantro.
• 75-80 days to maturity

10. Rutgers (Appx. 15 seeds)

• The Rutgers Tomato has all the best tomato qualities—medium tomato size, smooth tomato skin, bright red tomato color, slightly flattened tomato shape, old-fashioned tomato flavor, compact tomato plant, reliable tomato production, generous tomato yields, and kind to animals. A tomato you can take home to meet the family.
  
• 75-80 days to maturity
  

11. Small Red Cherry (Appx. 15 seeds)

• The Small Red Cherry Tomato produces small red cherry tomatoes. Not Large Red Cherry Tomatoes. Small ones and lots of them. Small, like ½" small. Bursting with flavor
• 70-80 days to maturity

12. Red Pear

• With a history as old as America herself, the Red Pear Tomato has been a delicious tradition in thousands of gardens. Vigorous vines are loaded with hundreds of small, sweet pear-shaped fruits with a nice acidic bite. Early maturity is a bonus for Northern zones with a short growing season. Try roasting or pickling them for your Fourth of July celebration.
  
• 75-80 days to maturity
  

13. Yellow Pear (Appx. 15 seeds)

• We don’t say this about a lot of tomatoes, but the Yellow Pear Tomato really should be grown in every garden. We also don’t say this about a lot of tomatoes: It’s prolific. Ripens loads of lemon-yellow, pear-shaped 1"-2" fruits that are delicious straight off the vine. Keep a few empty bags on-hand to fill up and share these sweet, mild flavor bombs with friends and neighbors.
  
• 75-80 days to maturity

14. Roma (Appx. 15 seeds)

• The Roma Tomato is the quintessential plum/paste tomato. Light on seeds and juice, it has thick fruit walls and dense flesh that holds onto seasonings and spices. Ever so good cooked into a thick sauce or paste, canned, or pureed. Compact plants produce meaty, egg-shaped fruits that are sweet and tangy. Skip the flavorless ones at the grocery store and grow your own Romas this summer.
• 75-85 days to maturity

15. VR Moscow (Appx. 15 seeds)

• The VR Moscow Tomato was created by Utah State University to thrive in vast intermountain regions, and named after Moscow, Idaho. Vigorous vines produce very respectable 1-2 lb. fruits that are a vivid red. This very robust beefsteak slicer with thick walls and juicy flesh offers voluptuous, rich, old-fashioned tomato flavor. A valuable recipe ingredient for canning, pastes, and sauces, and viscerally responsive to salt and pepper.
  
• 80-90 days to maturity

1. Beet - Chioggia (Appx. 20 seeds)

• Chioggia beets have red & white rings. Perfect for juicing, boiling, pickling, baking, and/or freezing. Leaves can also be used as greens. Grows well in containers and compact locations.

2. Broccoli - Early Purple (Appx. 20 seeds)

• The Early Purple Broccoli Plant produces extremely flavorful heads of broccoli that are bright purple. Ideal for garnishes or used fresh in salads and other gourmet culinary creations. Once the main head is removed this variety will continuously produce many offshoots during the season.

3. Cabbage - Acre, Red (Appx. 60 seeds)

• A very popular red variety eaten raw or fully cooked. Used in coleslaw. Heads produce deep red, globe shapes and measure up to 6 to 7 inches in diameter. A colorful addition to a garden landscape.

4. Pepper - Chocolate Bell (Appx. 10 seeds)

• Plant produces good yields of beautiful rich chocolate-brown sweet bell pepper.    Excellent for salads, stuffing, or cooking.   Very easy to grow. Grows well in containers and tight spaces. A must for the gourmet home gardeners. 

5. Eggplant - Turkish (Appx. 10 seeds)

• Plant produces good yields of tennis ball size bright orange eggplants. Extremely flavorful.

6. Kale - Red Russian (Appx. 50 seeds)

• Stems are purple with deep gray-green leaves.  The plants mature medium-tall and leaves are tender compared to other kale varieties. Ideal for salads and light cooking.

7. Lettuce - Lollo Rossa (Appx. 150 seeds)

• Beautiful red lettuce leaves. Curly leaves with really nice texture and color. Extremely popular amongst gourmet chefs and restaurants. Easy to grow and does not  require a lot of space.

8. Onion - Evergreen, Bunching (Appx. 100 seeds)

• Allium cepa. This plant produces very long and slender bunching onions. Grown exclusively as green bunching onions. Onions have white shanks and white skin making it a very attractive scallion for gourmet dishes. A hardy plant that can withstand cold weather. If you like scallions, you'll love this variety.  Extremely popular. A must have for any onion-lover!

 9. Pepper - Cayenne, Purple (Appx. 10 seeds)

• These cayenne pepper seeds will produce a plant with excellent yields of of 2 ¾" long by ½" wide hot purple peppers. They are very hot but have excellent flavor. Great for culinary creations. Grows well in containers and smaller spaces. Turns from green -> to purple as they continue to mature.

10. Pepper - Nu Mex Twilight (Appx. 15 seeds)

• The Nu Mex Twilight peppers are small but very very hot!  Handle with care. The plant will produce an enormous amount of  ½" wide hot peppers. They grow in clusters on a beautiful compact plant that can be grown in containers.  Pepper colors range from yellow, purple, orange, and red.

11. Radish - Easter Egg (Appx. 120 seeds)

• The Easter Egg Radish is just as the name suggests ... a mix of flavorful multi-colored radishes. Radishes are red, pink, purple, violet, and white. Excellent in salads Extremely easy to grow Grows well in small spaces.

12. Radish - Watermelon (Appx. 120 seeds)

• Unique and rare heirloom radish variety.  Looks amazing! Very large white radish with pink/red flesh giving the appearance of watermelon. Excellent for gourmet culinary dishes. Produces large tops for easy picking.

13. Squash - Scallop, Golden Bush (Appx. 10 seeds)

• One of the most popular and rare heirloom Squash varieties. Grows as a compact bush size plant (not as a vine). Produces 4-5" golden-yellow fruits. Grow well in small spaces. These plants grow continuously over a long season.

 14. Swiss Chard - HOT PINK / MAGENTA (Appx. 25 seeds)

• The Hot Pink Swiss Chard produces excellent yields of dark green shiny leaves with magenta/hot pink stalks and veins.   - Excellent for salads, juicing, and/or steamed with others greens.  - Extremely healthy.  - Easy to grow. Day to Maturity | 65 days

15. Tomato - Heritage Rainbow Mix (Appx. 10 seeds)

• The Heritage Rainbow Mix produces good yields of great tasting beefsteak heirloom tomatoes. Includes a mix of heirloom tomato varieties in various colors, shapes, and sizes. Extremely popular. Chosen for their wide range of bright rainbow-like colors. Flavors range from mild to sweet to tangy. All-time favorite.

1. Basil, Genovese (appx. 120 seeds)

2. Carrot, Tendersweet (appx. 160 seeds)

3. Chives (appx. 115 seeds)

4. Cilantro/Coriander (Appx. 80 seeds!)

5. Cucumber - Marketer (appx. 30 seeds)

6. Mint, Spearmint (appx. 280 seeds)

7. Pea, Oregon Sugar Pod (appx. 280 seeds)

8. Pepper, California Wonder Bell Pepper (appx. 280 seeds)

9. Pepper, Jalapeno (appx. 25 seeds)

10. Rosemary (appx. 20 seeds)

11. Squash (Summer) - Black Beauty Zucchini (appx. 10 seeds)

12. Squash (Summer) - Yellow Crookneck (appx. 10 seeds)

13. Thyme (appx. 350 seeds)

14. Tomato, Red Cherry (appx. 15 seeds)

15. Tomato, Roma (appx. 15 seeds)