Thumbelina carrots are a unique variety of heirloom carrots known for their short, round, and stubby shape, resembling small orange orbs. They typically grow to about 1-2 inches in diameter, making them look quite different from the traditional long, tapered carrot. Despite their small size, Thumbelina carrots have a sweet, crisp, and tender texture, with a flavor that is often described as richer and earthier than standard carrots.

A familiar and popular variety, often called snap or string beans. Most green beans grown today no longer have the tough string along the margin of the pod that needs to be pulled off. Blue Lakes are bright, sweet and tender. They should snap when broken apart, revealing the tiny seeds inside; large seeds indicate that the beans may be overgrown and not as tender.

Yellow wax beans are a variety of snap beans that have an edible, yellow, waxy pod and are nearly identical to green beans in all aspects except for color.

Also called Italian flat or broad beans, these beans are meaty, flattened and elongated (as opposed to the rounded shape of string beans).

Fresh cranberry beans are plump, cream-colored beans with striking red or pink streaks running through their pods and beans. They have a mild, nutty flavor and a creamy texture when cooked. Often used in soups, stews, or salads, these beans are popular in Mediterranean and Italian cuisines. When fresh, they need to be shelled before cooking, and they turn a pale tan color once cooked, losing their vibrant streaks.

San Marzano tomatoes are a prized variety of plum tomatoes known for their elongated shape, deep red color, and rich, sweet flavor with low acidity. Originating from the San Marzano region in Italy, they have a thick flesh with fewer seeds and are less watery than other tomatoes, making them ideal for sauces and canning. Their balanced sweetness and tanginess make them a favorite in Italian cuisine, especially for creating authentic tomato sauces.

Artichokes have a tough, green, outer layer that covers a more tender, flavorful interior. They have a slightly nutty and sweet taste, often described as a mix of asparagus and celery. Artichokes are used in various dishes, from salads to dips, and can be steamed, grilled, or stuffed.  

A sunchoke, also known as a Jerusalem artichoke, is a tuber from a species of sunflower native to North America. Despite its name, it is not related to artichokes or Jerusalem. Sunchokes have a knobby, irregular shape similar to ginger root, with a thin, brown or reddish skin. The flesh inside is white and crisp, with a mildly sweet and nutty flavor, often compared to a cross between potatoes and water chestnuts. Sunchokes can be eaten raw, roasted, sautéed, or pureed.

Gooseberries, also known as Ground Cherries, are enclosed in papery husks, much like tomatillos, to protect the fruits from insects and cushion them when harvested. The fruit themselves look like a small yellow cherry tomato with a beautiful, waxy skin; they contain many small seeds. They are deliciously sweet and juicy and have a mild strawberry like flavor with tropical fruit and herbaceous overtones. Gooseberries continue to color and ripen once harvested. They should not be used until they have turned yellow or orange.