Everything I have turned out as advertised, but my neighbor has a bunch of plum tomatoes that were labeled grape tomatoes when he bought them.

When I was selling at our local farmer's market, I had a lot of trouble with customers pulling out labels to look at them and putting them back in the wrong pots. I tried to keep like plants together but found that they would often pick up the pot and put it back in the wrong place, too. If it is a large busy store, that probably happens a lot. And growers make mistakes, too.

I have one red onion growing from a bundle of Candy [yellow skin/white flesh]. Also it looks like there are a couple looong type sweet peppers among my California Wonder peppers.

I planted yellow "lemon cucumber", I think a pickler is growing instead. It's not round or yellow.

Yep, lots of label-swapping done by customers. I also saw a lady pop out two of the plants from one cell pack and put in two from another....I guess she wanted a mix of plants and didn't want to buy two cell packs so she just traded them and woe unto you the next customer that thinks they're getting four of a kind.

It pays to look at the leaves of the plants in the cell pack to see if they are all alike. Even so, last year I got a 6-pack of pepper plants labeled "Italian Roasting Sweet Red Peppers" and instead they were chili peppers. I don't eat hot peppers at all, and these plants of course grew into huge, wildly productive bushes. I gave away tons and tons.

LOL at myself! I hadn't thought about the customers making switches of labels or plants. That's interesting. (Obviously I don't have much experience in retail sales!)

Actually, the mixed up squash plants might turn out to be a blessing in disguise. The green patty pan seems to be prolific and we will have some for dinner tonight so I'll know if it's worth growing in the future. I worry that it might turn out to be more "gourdish" than "squashish" but then again I hear some gourds are delicious when eaten young and tender.

Sandy

Patty pans are my favorite squash (I always get the white ones so I get a nice color contrast with my yellow squash and my deep green zucchini). They taste pretty much like any other summer squash but have a slightly firmer texture and are excellent for grilling.