The lush landscaping and gardens are welcoming while accentuating the architectural details of this traditional home. Every detail of this home has been elegantly appointed to showcase the true character and appeal of this traditional style home.
Sweet corn is difficult because you need to understand how corn is pollinated—by wind. This means that growing long rows of corn won’t give great yields. Planting in a patch or rectangle brings the best results. Some of the super sweet corn types can also cross-pollinate, so if you’re growing more than one type, do your homework. Two sweets often yield a field corn—starchy and tasty to cows, not people.
Natural lighting enhances the open, spacious living room design. A thick gray wall trim frames the room below monochromatic white walls and ceiling. A neutral midcentury modern sofa and large ottoman surround a sculptural glass-top coffee table.
Bred by Johnny’s Selected Seeds, and exclusive to them, 'Cherry Bomb' is a bite-sized tomato that's perfect for snacking (you can even pop them into your mouth while you’re picking in the garden). This variety is resistant to late blight.
Onions were an important food for the Pilgrims because they were easy to grow and stored well. In Gervase Markham’s The English Housewife, first published in 1615, a recipe for turkey gravy recommends including a “good store of onions.” This onion, ‘Pumba,’ is actually a great storage onion, but only recommended for Southern gardeners because it is a short day type.
This heirloom beet offers tender roots and bright red leaves perfect for the salad bowl. The Pilgrims prized beets for greens and roots that stored easily through cold winters. Beets would also have been used to feed livestock at times.
Native to the Mediterranean, artichoke is a perennial in Zones 10-11 and sometimes overwinters in Zones 8-9. Elsewhere, it’s an annual and needs a long growing season to pump out those tasty buds. Slugs go after young plants, and aphids and earwigs attack at the later growing stages. Consistent watering is key to plump, tasty buds.
Micro greens adapt readily to apartment gardens, growing happily in containers. Greens are shallow rooted, so your pots don’t have to be deep. This spicy micro green mix features a blend of red and green mustards that deliver a gently pungent bite. Look for mild micro green mixes, too, if the spicy blend doesn’t suit your palate.
In Asian cuisine, sweet potato leaves are a staple in a host of dishes. Recent studies have shown that these mild tasting leaves contain five times more Vitamin C, three times more Vitamin B6 and nearly 10 times more riboflavin than the sweet tubers. Pick older leaves so young ones can keep growing—and nourishing the potatoes. Use the leaves like spinach—eat fresh on salads, sautee with garlic and olive oil or add to smoothies.
The real trick with cauliflower is that you have to blanch the heads to make them white. Blanching involves tying the outer leaves over the developing head—when it’s roughly 2 to 3 inches across. It also must go in the ground early enough so it matures before summer heat arrives (temps over 80 F). If that’s not enough to deal with, you need to keep an eye out for cabbage worms, which feast on leaves and the head.
The earliest carrots, which originated in Afghanistan, were white, not orange. During the Pilgrim era, carrots were a staple crop because they stored easily through winter. Their carrots were likely white varieties, like this ‘White Satin.’
Also known as German chamomile (Matricaria recutita), this is the happy flower that yields a soothing tea. Give plants a sunny spot with well-drained soil. Harvest blooms when fully open, and dry for the most concentrated flavor. For tea, steep 1 teaspoon of dried chamomile flowers in 1 cup of boiling water. If using freshly harvested flowers, plan on twice the amount.
This heirloom bean dates to the 1800s, well after the Pilgrim era, but they represent the type of bean the Pilgrims grew. Vermont Cranberry beans can be used as a snap, shell or dry bean. This versatility in the cooking pot and long storage capability made beans a staple among early settlers.
The shoots of sugar snap peas make a fantastic addition to salads and sandwiches. They offer a taste that has a hint of pea, but then a green flavor that’s purely pea shoot and delicious. To harvest shoots, pinch stems just above the second set of leaves. Vine tips, leaves, stems, blooms and tendrils are all edible. You can also eat the shoots of other edible peas—just avoid flowering sweet pea shoots.
Packed with nutrients, carrot tops bring an earthy, carrot-y flavor to dishes. The stems tend to be tough, so stick with the ferny leaves. If those are tough to your palate, blanch them before using. Try carrot tops tossed in salads, cooked in stock, pureed into pesto or mixed with cilantro and pepper into chimichurri.
Okra flowers and leaves are both edible. The leaves contain the same mucilaginous properties (aka sliminess) as the pods and are typically chopped and added to dishes as a thickening agent. Leaf flavor is mild, much like the pods. Blooms make a beautiful edible adornment to any dish, or candy them with sugar for a longer lasting garnish.