Vegetables

Asparagus

Asparagus officinalis

Asparagus is an unusual plant that is primarily cultivated for its edible tender young shoots in the spring. When mature, it has large ferny foliage that is pale green.

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Beets

Beta vulgaris

Beets are a popular root crop used for pickling, roasting, and salads. They come in an array of colors, including red, yellow, and red and white striped.

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Boston Marrows are large, bright orange squashes that can weigh anywhere between 10 and 50 lbs., although 25 lbs. is more common. They are an excellent eating squash and can be turned into soups or pies.

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Broccoli

Brassica oleracea (Italica)

Broccoli is a cool season vegetable which has been cultivated since the Roman Empire. It is grown for its tender florets which can be eaten raw or cooked.

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Bullnose Pepper

Capsicum annuum

The bullnose pepper is a type of sweet pepper which produces abundantly. Its fruits are somewhat smaller than modern bell peppers and they are susceptible to sunscald. However, they have an excellent flavor.

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Bush Bean

Phaseolus vulgaris

Bush beans are compact, low growing plants that produce large crops of beans. They can be used for fresh eating or as dry beans.

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Cabbage

Brassica oleracea

Cabbage is a cool season annual that was a staple crop in the colonial period and continues to be so today.

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Carrot

Daucus carota var. sativa

Carrots are a root crop which comes in a wide variety of colors. They can be yellow, orange, or purple. While the purple colored varieties are some of the oldest types, orange varieties of carrots were popular by the mid-1700s. They can be served fresh in salads, or cooked.

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Cauliflower

Brassica oleracea (Botrytis)

Cauliflower is a cabbage relative with broad blue-green leaves and a large white head. It is slow to harvest and benefits from a long cool season.

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Cayenne Pepper

Capsicum annuum

Cayenne peppers are large prolific plants. They produce bountiful crops of slender, spicy red peppers that can be used fresh or dried.

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Celery

Apium graveolens var. dulce

Celery is a familiar component of Bloody Marys, salads, and soups. It is grown primarily for its crisp stalks which add a mild flavor to food. Celery is a cool season vegetable and does not like the hot summers of the southern part of the country.

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Cowpea

Vigna unguiculata

The name "cowpea" was probably coined for their use as a fodder crop for cows, and while grown for their edible bean, the leaves and pods can also be consumed. Black-eyed peas can be harvested as a snap bean, or dried, and are the main ingredient in Hoppin' John, a traditional Southern dish ritually…

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Cucumber

Cucumis sativus

Cucumbers are a vining plant with yellow flowers and slightly prickly stems. There are many varieties which produce cucumbers of different sizes and shapes.

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Egyptian Walking Onions

Allium x proliferum

Egyptian walking onions are a unique plant which produces the next generation in a crown of bulblets atop their stalks in lieu of flowers. As the bulblets grow, their weight pulls them to the ground, where they take root to grow new plants. While the young bulbs are mild and can be used as scallions…

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Asparagus

Asparagus officinalis

Beets

Beta vulgaris

Boston Marrow Squash

Cucurbita maxima 'Boston Marrow

Broccoli

Brassica oleracea (Italica)

Bullnose Pepper

Capsicum annuum

Bush Bean

Phaseolus vulgaris

Cabbage

Brassica oleracea

Carrot

Daucus carota var. sativa

Cauliflower

Brassica oleracea (Botrytis)

Cayenne Pepper

Capsicum annuum

Celery

Apium graveolens var. dulce

Cowpea

Vigna unguiculata

Cucumber

Cucumis sativus

Egyptian Walking Onions

Allium x proliferum

Endive

Cichorium endivia

Fava Beans

Vicia faba

Fish Pepper

Capsicum annuum

Garlic

Allium sativum

Globe Artichoke

Cynara cardunculus var. scolymus

Horseradish

Armoracia rusticana