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Vegetables
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Vegetable farming is the growing of vegetables for human consumption. The practice probably started in several parts of the world over ten thousand years ago, with families growing vegetables for their own consumption or to trade locally. At first manual labour was used but in time livestock were domesticated and the ground could be turned by the plough. More recently, mechanisation has revolutionised vegetable farming with nearly all processes being able to be performed by machine. Specialist producers grow the particular crops that do well in their locality. New methods such as aquaponics, raised beds and cultivation under glass are used. Marketing can be done locally in farmer’s markets, traditional markets or pick-your-own operations, or farmers can contract their whole crops to wholesalers, canners or retailers.
We are working with these types of vegetables:
Specialty and Ethnic Vegetables:
See also Field Crops
Asparagus
Baby vegetables
Cabbage
Carrots
Celery
Chinese water chestnuts
Cole crops (broccoli, cauliflower, Brussels sprouts, kohlrabi)
Corn, miniature
Fenugreek
Edible flowers
Garlic
Gourds, ornamental
Gourmet vegetables
Greenhouse production for out-of-season crops
Heirloom varieties of any vegetable
Herbs – culinary and medicinal
Horseradish
Luffa gourds
Mushrooms- agaricus, shiitake, oyster, morel, etc.
Onions (transplants, shallots, sweet, early)
Organically grown vegetables of all types
Oriental vegetables
Peas and pea shoots
Peppers – specialty types (purple, hot, etc.)
Pumpkins
Red beets
Salad greens – mesclun
Sprouts (alfalfa, bean, etc.)
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