A seed holds a quiet invitation: begin, tend, and return. Planting a food garden can become a practice of patience and attention, a way to notice the turning year and take part in its rhythms. Sow with personal intention, care for what takes root, and welcome each stage without demanding a perfect harvest. From a single pot to a kitchen garden, let the work of growing bring you closer to the earth and the table.
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Jimmy Nardello's Pepper – 25 Seeds -
Pioneer Cucumber – 30 Seeds -
Roquette Arugula – 200 Seeds -
Sunbright Bell Pepper – 30 Seeds -
Rainbow Carrot – 100 Seeds -
Virginia Jumbo Peanuts – 10 Seeds -
Red Burgundy Okra – 50 Seeds -
Southern Giant Mustard – 250 Seeds -
Calabrese Green Broccoli – 100 Seeds -
Hopi Blue Corn – 30 Seeds -
American Flag Leek – 200 Seeds -
Table Queen Acorn Winter Squash – 25 Seeds -
UC157 F2 Asparagus – 50 Seeds -
Spanish White Sweet Onion – 200 Seeds -
Morado Montana Maize Corn – 25 Seeds -
Giant Musselburgh Leek – 200 Seeds -
Long Purple Eggplant – 50 Seeds -
Congo Watermelon – 25 Seeds -
Purple Romagna Artichoke – 25 Seeds -
Three Sisters Seed Collection – Native American Farming – Corn, Bean, Squash -
Touchstone Beet – 50 Seeds -
Strawberry Corn – 30 Seeds -
Pimento Sweet Pepper – 25 Seeds -
Leafy Greens Seed Collection – 6 Varieties
