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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Vegetables
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 Marrow Squash
Cucurbita maxima 'Boston Marrow
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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