Jerusalem artichoke is a perennial sunflower relative that produces a profusion of bright yellow flowers atop ten foot stalks. It is valued for its edible tubers, which resemble the flavor of water chestnuts.
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Kale is a popular leafy green that can be used cooked or in salads. It is also used as an ornamental plant in fall gardens. Historically, coarser types have been used as animal fodder.
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Leeks are an onion relative with strappy green leaves which an edible stalk which is usually blanched.
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Lettuce is a cool season leafy vegetable that is most frequently used in salads. Its leaves come in a variety of colors, from green to red to splotchy.
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The Long Island Cheese pumpkin is an excellent eating pumpkin and is well-suited for making pies. It is a beautiful tan pumpkin with deep lobes that grows on huge, sprawling vines.
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Muskmelons are a trailing, vining plant with small yellow flowers which often performs better when grown on a trellis. They produce fruit in a wide variety of shapes and colors. Their fruits are frequently fragrant.
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Mustard produces a leafy green that can be used for fresh eating, or as a cooked vegetable. It produces pretty yellow flowers that are attractive to pollinators.
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Okra is a tall plant with cheerful yellow flowers that are reminiscent of hibiscus blossoms. They produce green seedpods that are best harvested when they are 2 to 3 inches long.
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Onions are commonly planted in the fall for a spring harvest. Red and yellow types are available to grow.
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Parsnips are a large root vegetable which somewhat resemble white carrots and can be used in similar ways. Just like the wild parsnip, cultivated plants attract a range of pollinators and are host plants for several moths and butterflies, including swallowtails. Handling the plants should be done with care, as they can cause severe skin irritation- gloves and long sleeves are recommended while harvesting.
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