Gourmet Rainbow Pepper Mix	Capsicum annuum
Maturity: 70 days	Hybrid?: Yes
Flavor: Sweet	Size:
Water:	Exposure: Part/full Sun
Plants produce good yields of a rainbow of vibrant sweet bell peppers. Peppers turn from green to red, yellow, orange, purple, and brown when mature. Plant has green stems, green leaves, and white flowers.

Beefsteak Tomato
Maturity: 78 days	Hybrid?: Yes
Flavor: Heirloom	Size: up to 2 pounds
Water:	Exposure: Full Sun
Beefsteak tomatoes are the largest varieties of cultivated tomatoes, some weighing 1 pound (450 g) or more. Most are pink or red with numerous small seed compartments distributed throughout the fruit, sometimes displaying pronounced ribbing similar to ancient pre-Columbian tomato cultivars. While popular among home growers for sandwich making and other applications requiring a large tomato to be eaten raw, beefsteaks are not grown commercially as often as other types, since they are not considered as suitable for mechanization as smaller slicing tomatoes.

Brandywine Tomato
Maturity: 85 days	Hybrid?: Yes
Flavor: Heirloom	Size: up to 1.5 pounds
Water:	Exposure: Full Sun
Brandywine tomatoes can bear fruit up to 1.5 lbs (0.7 kg), requiring 80 to 100 days to reach maturity, making it among the slowest maturing varieties of common tomato cultivars. Brandywine has been described as having a great tomatoey flavor, (others have called it a beautifully sweet tomato that is offset by a wonderful acidity), leading to heavy usage despite the original cultivar's relatively low yield per plant. Its fruit has the beefsteak shape and pinkish flesh, as opposed to the deep red of more common store bought varieties. Even when fully ripe, the tomato can have green shoulders near the stem.

Grapette Tomato
Maturity: 75 days	Hybrid?: Yes
Flavor: Very sweet	Size: Very small
Water:	Exposure: Full Sun
Produces high yields of grape shaped tomatoes. Tomatoes are very sweet, grow in clusters of 16 to 40, and are very easy to pick. Perfect for salads, garnishes, and eating right off the vine.

Yellow Crookneck Summer Squash	Cucurbita pepo
Maturity: 53 days	Hybrid?: Yes
Flavor:	Size:
Water:	Exposure: Full Sun
Fruits have bright yellow, bumpy skin. Delicious meaty flavor and fine texture.

Buttercup Winter Squash	Cucurbita maxima
Maturity: 105 days	Hybrid?: Yes
Flavor: Dry and sweet, buttery rich	Size: up to 5 pounds
Water:	Exposure: Full Sun
Turban-shaped fruits. Thick, orange flesh. Dark green skin with silvery stripes and spots.

Jack o'Lantern Pumpkin
Maturity: 110 days	Hybrid?: Yes
Flavor:	Size: Medium/td>
Water:	Exposure: Full Sun
Excellent for carving and cooking.

Vittoria Eggplant	Solanum melongena
Maturity: 65-75 days	Hybrid?: Yes
Flavor:	Size: 10"
Water:	Exposure: Full Sun
Dark purple, extra long tear-drop italian eggplant. Vittoria can be picked as small baby tear-drop eggs, which are preferred in Middle Eastern cuisine, or allowed to mature. Early and vigorous grower. Green calyx.

Sugar Baby Watermelon
Maturity: 75 days	Hybrid?: Yes
Flavor: Sweet	Size: 8", 8-12 pounds
Water:	Exposure: Full Sun
Popular and early "Icebox" variety. Round melons have medium red, fine-textured flesh and thin, hard rind. Drought resistant.

Red and Green Cabbage
Maturity: 50 days	Hybrid?: Yes
Flavor:	Size: 8", 3 pounds
Water:	Exposure: Full Sun
Mature over several weeks for a long harvest. For earlier harvest, sow seeds indoors in a sunny spot or under plant lights 6-8 weeks before outdoor planting data. Avoid planting in garden area where cabbage family was grown the year before. Withstands light frost.

Red, Yellow or White Onions
Maturity: 70-80 days	Hybrid?: Yes
Flavor:	Size:
Water:	Exposure: Full Sun
Onions enhance everything from soups and salads to entrees and sandwiches. Pull green tops for scallions or allow bulbs to mature fully.

Lettuce
Maturity: 45-50 days	Hybrid?: Yes
Flavor:	Size:
Water:	Exposure: Full Sun
Lettuce comes in a wide variety of colors and textures.

Basil	Ocimum basilicum
Maturity: 70-80 days	Hybrid?:
Flavor:	Size:
Water:	Exposure: Full Sun
A member of the mint family, basil is aromatic, much like mint or tea, and both the leaves and stems can be used in recipes in fresh or dried form. A common ingredient in Italian recipes, it is an herb used worldwide. It has long been used as an ornamental, incorporated into herbal remedies, used to create flavored vinegars, teas, and as a key seasoning in many recipes.

Lavender	Ocimum basilicum
Maturity:	Hybrid?:
Flavor:	Size:
Water:	Exposure: Full Sun
Legendary fragrance. Fast growing, with fancy spires of flowers. Grow as an annual in New England.

Parsley
Maturity: 40-60 days	Hybrid?:
Flavor:	Size:
Water:	Exposure: Part/full Sun
Parsley's dark green leaves are rich in vitamins and mineralsand have a beautiful, ferny appearance. Theyy grow in mounded clumps and look especially attractive along a border.

Roasting Rosemary
Maturity: 90+ days	Hybrid?:
Flavor:	Size:
Water:	Exposure: Full Sun
Rosemary has fragrant leaves used to flavor meats, poultry, potatoes and in potpourris. Plants tolerate light frost.

Catnip
Maturity: 80-90 days	Hybrid?:
Flavor:	Size:
Water:	Exposure: Part/full Sun
Catnip is a perennial herb in the mint family and is native to Europe. It causes quite a reaction in cats when they receive some dried "nip" from their owner. Humans do not smell what cats smell when it comes to catnip. Historically, catnip has been used for several human ailments including the treatment of colic, headache, toothache, colds, and spasms. The green leaves are good for tea.

Dill
Maturity: 40-60 days	Hybrid?:
Flavor:	Size:
Water:	Exposure: Part/full Sun
Dill is a favorite flavoring in many dishes and dressings and the seeds can be used for pickling. It has handsome, feathery, blue-green foliage and the blooms make nice cut flowers.

Santo Cilantro
Maturity:	Hybrid?:
Flavor:	Size:
Water:	Exposure: Full Sun
Cilantro is one of the most popular fresh herbs — fast growing and highly aromatic.

French Tarragon
Maturity:	Hybrid?:
Flavor:	Size:
Water:	Exposure: Full Sun
Tarragon is licorice (anise) flavored and aromatic, with light green leaves. It is Ideal for flavoring fish and poultry dishes.

Pizza Thyme	Thyme nummularis
Maturity:	Hybrid?:
Flavor:	Size:
Water:	Exposure: Full Sun
Thyme is a small herb with gray-green, aromatic leaves. This cultivar has both thyme and oregano flavours in one garnish.

Savory Sage	Salvia officinalis
Maturity:	Hybrid?:
Flavor:	Size:
Water:	Exposure: Part/full Sun
Sage is great with fatty meats like pork, as an addition to stuffings for poultry, and as an ingredient in sausage. It has an intense flavor raw — use minced and sparingly.