Lettuce can grow from seed to salad in about 1 month in many regions, and only a little longer in others. The key to tender and tasty lettuce is rapid growth, however lettuce has a relatively shallow and compact root system that doesn’t absorb nutrients and moisture from the soil very efficiently, which can slow the growth. So to encourage fast growth, add plenty of finished compost before planting and again as a side-dressing a week or so after seedlings appear or transplants are planted. Give supplemental feedings of compost tea every few weeks until harvest.

Sow seeds 1/8” deep when soil can be worked in early Spring.

Approximately 100+ Heirloom/Organic seeds per package.

Always non-gmo seeds!

Sow seeds indoors 6 – 8 weeks prior to transplanting outdoors in a sunny location in Spring.

Always heirloom never GMO!

Carrots are a hardy, cool season crop that can be planted in the garden as soon as the  soil can be prepared in the spring.
Sow seeds shallow to about 1/8″ deep in warm fertile soil in Spring. Thin seeds to about 2-3″ apart.
Matures in about 70 days.

Sow seeds 1/8” deep when soil can be worked in early Spring.

Plant in full sun in warm fertile soil in spring, about 1″ deep. Beautiful purple flowers!
4 seeds per hill 4″ apart in rows of 8″ apart for best production. 55 days till maturity.

Start sowing Romanesco Italia indoors about 3 – 5 weeks before your last frost date. Plant in a location that with partial sun, fertile soil and remember to water moderately.
Sow seeds 1/4″ deep, transplant to 1 1/2 feet apart. Feed with organic matter or side dress stalks every 5 – 6 weeks.

/Organic seeds

Sow  seeds 1/2″ deep outdoors after danger of last frost every 2-3 weeks for constant supply through Summer. Matures around 50 – 60 days.

Approximately 15+ Heirloom Organic seeds per package.

Always non-gmo seeds!

When to sow outside: Cold Climates: 1 to 2 weeks after average last frost when soil temperatures are near 60° F. Warm Climates: In late summer or early fall for late fall or winter bloom.

When to start inside: 1 to 2 weeks after average last frost. Germination can occur rapidly. Seedlings will develop long, spindly fragile red stems when light isn’t adequate, or they are kept inside too long.

Harvesting: Quinoa is ready to harvest about 90 – 120 days after sowing, when the leaves begin to fall, leaving just the dried seedheads. Harvest before heavy autumn precipitation, and before seeds start falling to the ground. Seeds can be easily stripped upwards off the stalk with a gloved hand, or shaken out over a bucket.

Your package will include approximately 60+ seeds

Heirloom/Organic

Planting and spacing. Sow chickpeas 1½ to 2 inches deep, spaced 3 to 6 inches apart.  Space rows 18 to 24 inches apart. Do not soak seed before sowing and avoid heavy watering after sowing to keep seeds from cracking. Chickpeas allowed to grow a bit crowded will offer each other support.

Water and feeding. Keep planting beds evenly moist until chickpeas have pushed through the soil. Water regularly during flowering and pod formation. Avoid overhead watering which can cause flowers and pods to fall off. Mulch when the weather warms to conserve soil moisture. Add aged compost to planting beds in advance of planting. Side dress chickpeas with aged compost at mid-season. Avoid adding nitrogen-rich fertilizers to planting beds. Chickpeas, like other legumes, set up a mutual exchange with soil microorganisms called nitrogen-fixing bacteria to produce nitrogen compounds used by the plant.

Companion plants. Potatoes, cucumbers, corn, strawberries, celery, summer savory. Do not plant chickpeas with garlic.

Care. Avoid handling chickpeas when they are wet or covered with heavy dew; this may spread fungus spores. Keep planting beds weed free but cultivate around chickpeas carefully so as not to disturb the plant’s shallow root system. Rotate chickpeas and other legumes to add nitrogen to the soil.

Container growing. Chickpeas can be grown in containers 8 inches deep, the space required for a usable crop makes chickpeas a poor choice for container growing.

Harvest. Chickpeas will be ready for harvest about 100 days after planting. Chickpeas for fresh eating can be picked when pods are still immature and green; they can be eaten like snap beans. For dried chickpeas, harvest the entire plant when the leaves have withered and turned brown; place the plant on a flat, warm surface and allow the pods to dry. Collect the seed as the pods split. Seeds that will barely dent when bitten are sufficiently dry.

Storing and preserving. Unshelled chickpeas will keep in the refrigerator for up to one week. Dried, shelled chickpeas will keep in a cool, dry place for up to a year. Chickpeas can be frozen, canned, or sprouted.

Your package will include approximately 35+ Heirloom/Organic seeds.

Direct sow seeds 1/2″ deep in fertile soil in spring when the soil is warm, full sun. Plant in hills so vines can trail or give lot’s or space. In cooler areas start indoors 2 – 3 weeks prior to transplant.

15 – 16 Heirloom/Organic seeds per package

Never gmo!