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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Uses: Edible
Bush Lima Bean
Phaseolus lunatus
Bush lima beans are vigorous, productive plants. Their smaller size makes them easy to grow in the home garden and they still provide a bounteous harvest. They can be used dry or fresh.
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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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Calendula
Calendula officinalis
Calendulas are an old fashioned herb with bright yellow or orange flowers. They are profuse bloomers in the spring and fall, but will stop blooming during the hot part of the summer. Their flowers can be used in salads and soaps.
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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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Chicory
Cichorium intybus
This blue-flowered perennial is common as a roadside weed, but has a long history of being used as an edible or fodder.
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Chives
Allium schoenoprasum
Chives are a small clump-forming onion relative. The stems are frequently used as a culinary herb, and the flowers are attractive to pollinators.
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