Looks like Oxalis regnellii var. triangularis. Cute little houseplant type. I've used them in the garden this year and dug up the rhizomes or whatever they are. I know someone in zone 7, who posts here, gets them to overwinter by burying them deeply - like 8". Here is a link that might be useful: link to pic at Brent and Becky's

It is true that the TGG might not begin to grow much until after the first spring and fall they are planted. A lot will depend on the planting bed's drainage rate, how well it retains moisture without remaing soggy, how much quality humus is in the planting bed's soil, and how much protection the area gets from moisture evaporating winter sun and wind. If you start out with 3-4 foot tall potted trees, the area should still look nice even before they have grown much; especially if you have enough room to plant two staggered rows of either the Steeplechase, or Green Giant. You could even consider planting a back row of T. Green Giants and a staggered front row of Steeplechase.

Habit looks comparatively unremarkable. Wait some years to see what it does, it's rather small to be showing peculiarities. Maybe later it will become conspicuously narrow or irregular.

O.k. I'll chime in 1st. We have a 36" gas oven, a 30" convection in the wall and a CSO above it. Without question the CSO is the most used oven in the house for a couple reasons. 1st is probably that we use ovens quite a bit and the CSO heats up really fast and re-heats way better than a micro. It's also so versatile we don't really even think about how to use it anymore (been about 18 months). I think rather than all the specialty food it will produce it's just the most convenient appliance in the kitchen. It's our go to rice cooker, veggie steamer and re-heater. It will go to 445 using any of the convection modes (that's max heat). so for pizza and some bread it's not the best. However I do pan pizza in a cast iron pan in it perfectly. I make our lunch bread in it (2 loaves a week) using steam convection but not the specialty breads as I like a higher heat for that. I always make cookies with it (I make a batch of dough and refrigerate it, then make 10-12 an evening), pies, muffins, etc. I like the big gas oven for big cuts of meat/poultry, pizza, some bread and when I need to put a lot of things in an oven. The convection wall is used the least, mostly for proofing, keeping things warm, dehydrating, and baking when it's too big for the CSO but not enough to heat up the gas oven. If you have smaller sheet pans/cookie sheets you can fit up to 3 of them in the CSO but no pizza pan, too big (though we do have small pizza pans that fit). It's a great slow cooker also, I've done pasta but you have to keep an eye on it as it's easy to overdo it in the steam environment. I could easily eliminate the wall oven as between the gas and the CSO we would probably have plenty oven. Micro is basically only used to heat water, soften or melt, re-heat coffee, defrost and make smores :)