Delicious broccoli from our garden
We've tried many kinds of vegetables over the years. Some have been more productive than others. Some have been more problem-free. And some we just enjoy more than others.
Although we still experiment, we've tended to settle on just growing the easiest-to-grow and the most delicious (to us).
Ease of preserving for winter use is also a factor for us, since our growing season is shorter than in many parts of the country.
Here are some of the vegetables we've grown, organized by family:
NIGHTSHADES including tomatoes, peppers, eggplant, and potatoes.
GREENS including lettuce, spinach, swiss chard, microgreens, and a variety of other greens.
LEGUMES including snap beans, peas, soybeans and fava beans.
ROOT vegetables including beets, parsnips, and carrots.
CUCURBITS including summer squash and cucumbers.
COLE crops including kale, collards, broccoli, chinese cabbage, and brussel sprouts. (Cole crops are sometimes known as brassicas.)
ASPARAGUS—the only perennial vegetable we grow.
MUSHROOMS including oyster mushrooms.
ALLIUMS including scallions, leeks, and garlic.
HERBS including basil, dill, chives, parsley, and some other herbs.