Planting map of the 2009 Beekman Heirloom Vegetable Garden.
Planting map of the 2009 Beekman Heirloom Vegetable Garden.

All Of The Seeds In The Beekman Heirloom Vegetable Garden come from the Landreth Seed Company, which was founded in 1784, eighteen years before The Beekman Mansion was built. Landreth is currently celebrating its 225th anniversary.

The Beekman Heirloom Vegetable Garden is comprised of raised beds constructed of locally grown and hewn Hemlock. The soil is conditioned with manure from Beekman animals, and no chemicals or pesticides are applied to either the soil or the plants.

Below are the more than 150 different heirloom varieties that make up the Beekman 1802 Heirloom Vegetable Garden. The numbers refer to the numbered beds on the above map of the garden.

1.

Original Beekman Raspberries.
Original Beekman Raspberries.

BEEKMAN RASPBERRY – Original location, species unknown.

ROVADA CURRANT – More tart than their black cousins, red currants were introduced to North 1629. First used medicinally, currants of all colors have never been as popular in America as they are in Europe.

TIXIA GOOSEBERRY –  A semi-thornless red gooseberry, with a unique bright red color.

2.
BEEKMAN RASPBERRY – Original location, species unknown.

Anne Golden Raspberry.
Anne Golden Raspberry.

ANNE GOLDEN RASPBERRY – A large-fruited fall bearer, pale yellow in color. It’s unique sweet flavor, distinctive color, and aroma have made it a favorite among chefs around the world.

TRIPLE CROWN BLACK RASPBERRY – Ripening earlier than others, this black raspberry is also the most winter hardy of its kind.

3.
SPARTAN BLUEBERRY – Perhaps the largest berries of all blueberry species.

RUBEL BLUEBERRY- Discovered growing in the wild in New Jersey, Rubel was one of the first Blueberries to be brought into commercial production. Though small, it has a more intense flavor than most blueberries and more antioxidants.

4.
ROYALTY PURPLE RASPBERRY – The Geneva Experiment Station in Geneva, New York released this variety of purple raspberry in 1982. By far the sweetest of all the purple raspberries.

PATRIOT BLUEBERRY – Early ripening and very winter-hardy.

5.
SCARLET RUNNER EMPEROR – Used by Native Americans, the large sturdy 10 ft. vines produce very showy scarlet flowers in clusters. The pods are fat and fuzzy. The huge beans are purple and black and used to make bean jewelry. Plants prefer cool weather.

LUCULLUS SWISS CHARD – Introduced in 1914, this variety was named after the Roman general and epicure, Lucius Licinius Lucullus. Vigorous plants grow 24 30 in. Large, thick, deeply crumpled light green leaves have large, white, rounded midribs. Tolerates hot weather.

RHUBARD RUBY RED SWISS CHARD-  Introduced in 1857, this is also known as Rhubarb Chard or Ruby Chard. It is very popular because of its deep crimson stalks and veins and the black green, heavily crumpled leaves. Stalks are thick, tender and juicy and taste is milder.

6.
BULLNOSE or BELL PEPPER-  Also known as Large Sweet Spanish or Sweet Mountain, this pepper was introduced into the US in 1759. It originated in India. Originally used just for stuffing and pickling, the fruits are now a popular salad item.

CAYENNE LONG RED SLIM PEPPER – One of the oldest hot peppers, introduced to the U.S. before
1827. Ripens to a crimson red, and fiery hot.

ARUGULA – Called “Rocket” in Europe, this very spicy, peppery green is indispensable for salads.

7.
TABASCO PEPPER –  This old pepper came originally from Mexico and does well in the South and the Eastern United States. The plant looks like a sweet pepper plant, but the flowers are greenish white and the fruits point upward. Used in hot sauces.

HABANERO PEPPER –   Hottest pepper in the world. May have originated in Cuba because Habanero means from Havana. Slow to germinate. 1 2 in. fruits ripen from green to orange red to crimson.

WILD ITALIAN ARUGULA – Smaller leaves and a more garlic-y bite make this a potent older cousin to regular Arugula.

8.
BROCCOLI RAAB, SPRING SORRENTO – Tasty greens with sharp flavor.

CALABRESE GREEN SPROUTING – An Italian heirloom brought to the US by immigrants in the 1880’s. Plants grow 18 30 in. high and produce 3 6 in. blue green central heads, followed by prolific smaller side shoots.

9.
PURPLE TOP WHITE GLOBE TURNIP-  Introduced before 1880, this is the standard for commercial and home garden cultivation. Roots are purplish red above ground and cream colored below ground. Harvest when roots are 3 4 in. in diameter. White flesh is sweet, mild flavored and fine textured. Tops grow 14 22 in. tall.

AMERICAN PURPLE TOP RUTABAGA

10.
CHIOGGIA BEET – An Italian Heirloom, with alternating pink and white concentric circles.

CYLINDRA BEET- Introduced in the 1880’s, resembles a carrot in shape.

DETROIT DARK RED BEET – Introduced into the United States from Europe in 1892. This beet was developed from the popular European Early Blood. It is mildew resistant. The flavor is excellent.

11.
BROAD WINDSOR FAVA BEAN – A variety known prior to 1860, and listed by the French seed house, Vilmorin-Andrieux in 1885.

CONTENDER BUSH BEAN – Introduced in 1949, this very popular bean has remained a favorite of gardeners for more than 50 years. The 18 in. plant is resistant to viruses and tolerant of heat. Stringless, dark green 6 in. pods.

BLOOMSDALE LONG STANDING SPINACH – Introduced by Landreth Seed Company in 1826, it’s still the most popular spinach sold.

12.
POLE LIMA, KING OF THE GARDEN – Introduced in 1883, this is an old fashioned favorite excellent for home gardens. Vines are large, 8 10 ft. and produce huge yields over a long season. Beans are white and very large. Pods are 5 in.

GEORGIA COLLARDS-  Introduced before 1880, this variety is recognized as the standard and is very popular in the South. Plants grow to 3 ft. and leaves are blue green, tender, juicy and mild tasting. Tolerates heat and sandy or poor soils.

DWARF SIBERIAN KALE – Compact 12-15 in. plants produce large, coarse, blue green, plume like leaves with frilled edges. Very hardy, prolific, will not yellow in severe cold.

13.
RATTLESNAKE POLE BEANS – Dark green pods mottled with purple. Fine flavor. Seeds are tan with dark brown, coloring similar to a rattlesnake. Vines grow to 10 ft. Pods are 7-8 in.

RED VERONICA RADICCHIO – Firm, apple-sized bright red heads with distinctive flavor.

RED SAILS LETTUCE-Ruffled and fringed reddish bronze leaves. Slow to bolt.

14.
LANDRETH STRINGLESS BEANS – An original introduction of the Landreth Company from 1885. For years Landreth advertised this bean as the earliest of the bush beans. Stringless, fiberless, tasty, juicy beans. Brittle 5 in. pods.

PENCIL POD YELLOW WAX BEAN – Introduced by Calvin Keeney around 1900, this bean is regarded as perhaps the best of the wax beans. Pods are pale golden yellow, stringless and fiberless. Beans have a fine texture and excellent flavor. Pods are 6 in.

STRAWBERRY SPINACH – Grown in Europe for centuries, this is not a true spinach, but its leaves are delicious in salads. Its red mulberry-like fruits can be dried or used fresh.

NEW ZEALAND SPINACH – Not a true spinach, but flavorful in salads. Can be grown in summer when other spinach cannot grow.

15.
PURPLE PERUVIAN FINGERLING POTATO – An ancient Peruvian potato originating in the Andes Highlands. Purple skin and flesh.

RED THUMB FINGERLING POTATO – Fingerling potato with red skin, and pink ringed flesh.

16.
AUSTRIAN CRESCENT FINGERLING – This yellow skin, yellow flesh fingerling produces incredible yields and tubers up to 10 inches long. Great in potato salads; it can also be boiled, steamed, or roasted.

17.
BLACK BEAUTY EGGPLANT – Introduced in 1902, this has long been the most popular eggplant variety

SHALLOT – The most common onion variety used by chefs.

18.
HEIRLOOM GARLIC VARIETIES

SWEET GRANEX ONION – Mild and sweet. Good for storing.

19.
YELLOW  ONION – Traditional cooking onion.

RED ONION – Mild to sweet flavor. Good raw..

20.
CHEROKEE PURPLE TOMATO – This deep purple tomato was believed to have been grown by the Cherokee Indians in Tennessee in the nineteenth century. A very sweet and rich tomato.

21.
BRANDYWINE – One of the most famous of the heirloom tomatoes, this Amish heirloom was introduced in 1885. It comes from the collection of the late Ben Quisenberry who collected hundreds of tomato strains from 1910 to the 1960’s.

SUGAR HOLLOW CROWN PARSNIPS-  Introduced in 1850, this parsnip is still the most popular commercial variety. The white roots are 10 15 in. long, smooth and tapered from 3 in. diameter. Few hairy side root. Flesh is sweet, tender and fine grained. Frost hardy.

22.
LITTLE MARVEL PEAS Introduced in 1908 and also known as American Wonder, this variety is an English variety that is a cross between Daisy and William Hurst. Plants are 15 20 in. tall. Pods are 3 4 in. long and contain 6 7 medium size, dark green peas. Very sweet flavor. Long picking season. High yielder.

ZUCCHINI BLACK SUMMER SQUASH-  Introduced in 1931, fruits are so deep green they appear to be black. Fruits are long, straight, best picked at 6 8 in. but will remain tender and flavorful when larger. Flesh is greenish white, fine textured and crisp.

23.
LINCOLN PEAS – Introduced before 1908, this variety is also known as Homesteader. Plants are 18 30 in. tall. Pods are 3 4 in. long and contain 6 9 small, wrinkled, cream colored peas. Excellent flavor. Performs well in cold climates.

LEMON SUMMER SQUASH – This is the size, shape and color of a lemon and can be grown on a trellis on the patio. The small fruit are very tasty and are especially good sauteed.

24.
CAROLINA SIEVA LIMA BEAN – In 1880 Landreth described these beans as “offers greater
probability of satisfactory return for labor expended than the most tender Lima”. Excellent flavor, quick bearing, and cold resistant. Pods are 3 in.

LONG BLACK SPANISH RADISH – An unusual black skinned radish with white flesh that is crisp and flavorful. Roots are cylindrical, 8 in. long.

EARLY SCARLET GLOBE RADISH Bright red with white flesh, 3 in. long.

ICEBERG LETTUCE-  Introduced in 1894, the compact, medium heads have pale green leaves with a waxy bronze edge and a crisp heart. Heat tolerant and mosaic resistant. Does well in mountain areas and the East.

CIMMARON LETTUCE- Also known as Little Leprechaun, this lettuce has been grown since the 18th century. Heads are a deep burgundy with exquisite flavor and crisp, tender texture. Slow to bolt. Can be harvested over a long season.

25.
KENTUCKY WONDER WHITE POLE BEAN – First introduced in the 1850’s. Rust resistant plants produce large clusters of silvery green fleshy pods, almost stringless. White beans have distinct flavor. Pods are 7 10 in.

WHITE ICICLE RADISH-  Also known as Lady Finger, this radish was introduced before 1896. It is an excellent radish, but not well known. It has white, carrot like roots, 4 5 in. long with mild flavor. Heat tolerant.

FRENCH BREAKFAST RADISH – Introduced in 1879, this radish is oblong, and red with a white tip.

PARRIS WHITE COS ROMAINE LETTUCE-  Also known as Romaine Blonde Marachiere, this lettuce was introduced before 1868. Heads are conical with light green leaves with strong midribs. Excellent flavor.

BLACK SEEDED SIMPSON LETTUCE-  Introduced in 1850, this is one of the most popular and reliable loose leaved lettuces. Light green, crinkled leaves have crisp flavor. Easy to grow. Heat and drought tolerant.

26.
THOMAS LAXTON PEAS-  Introduced in 1900, this variety is also known as Freezonian, and was named after the famous pea breeder. It is a cross between Gradus and Earliest of All. Plants grow to 3 ft. Pods are 3 5 in. long and contain 7 9 large peas. An early to mid season producer that yields over a long season. Does well in coastal regions. Good flavor, but not real sweet.

EARLY PROLIFIC YELLOW STRAIGHTNECK SUMMER SQUASH – Introduced in the 1930’s, as the name suggests this is a very heavy producer of slender, club shaped, yellow fruit which ripen to golden yellow. Best harvested young at about 6 in.

27.
ALASKA PEAS – Introduced in 1880, this is an early semidwarf variety named after a srteamship that held the transatlantic speed record because it is one of the earliest of all peas. Plants are 24 36 in. tall. Pods are 2 3 in. long and contain 5 8 small, smooth, light green peas. Peas are not real sweet, but plants are great for cool climates.

DWARF GREY SUGAR PEAS –  Introduced before 1773, this is the earliest producer and the smallest plant of the edible podded peas. Plants are 2 3 ft. tall. Pods are 2 3 in. long and flat. Very sweet.

EARLY WHITE BUSH SCALLOP SUMMER SQUASH-  Introduced in 1722 to the colonists by the American Indians, this squash was possibly known in Europe before 1600 as a ‘symnel’ or ‘cymling’. Fruits have smooth, white green rinds, scalloped edges and are flattened. Flesh is fine grained, flavorful, and white. They measure 4 7 in. across and weigh 2 3 lb. Best when picked young.

28.
YELLOW PEAR TOMATO – This is one of the oldest recorded varieties of tomatoes, dating back to the 1600’s. Not planted in home gardens until much later.

TOMATILLO – Not a tomato, but known as a Ground Cherry. Used in Green Chili sance. 1 2 oz. fruit in tan colored husk. Very distinctive flavor.

DR. CAROLINE (cherry) TOMATO- A rare “white” cherry tomato, has an extremely fruity taste. It is a sport of Galinas, a Siberian tomato, and is named for Carolyn Male, author of 100 Heirloom Tomatoes for the American Garden. Vines may grow to a height of 6-8 feet and fruit is produced prolifically in clusters of 8-10 tomatoes.

BELGIAN WHITE CARROT – Introduced before 1863, this carrot has been noted by Burr for its remarkable productiveness even on poor soils. It is considered the best white carrot. Roots are pure white with green shoulders and 8 10 in. long. Practically coreless and very mild flavor. Delicious in stews, soups or raw.

COSMIC CARROT – Deep purple on the outside with vivid orange-yellow interior. Somewhat spicy.

29.
BONNIE BEST TOMATO –  Good Northern tomato. Bright scarlet. 6 oz. fruit.

KELLOGG’S  BEST TOMATO-  This is probably the best of the large, orange heirloom tomato varieties. It was introduced by Darrell Kellogg of Redford, Michigan. The 1 lb. fruits have a rich, intense tomato flavor. They grow in clusters of 2 or 3 on the indeterminate plants.

CHANTENAY LONG TYPE, ROUGE DEMI CARROT – Longue de Chantenay Developed in France in the 1830’s, this carrot has exquisite flavor. Roots are deep orange, approximately 5 7 in with tender flesh. Superb for juicing, canning, freezing or fresh.

NANTES SCARLET HALF LONG CARROT – Introduced pre 1900, this carrot is an old favorite because of its sweet flavor and fine grained flesh. Roots are cylindrical, blunt tipped, 7 in., nearly coreless. Very good for juicing. Keeps well through long season. Can be harvested all winter if protected with mulch.

30.
MARGLOBE TOMATO – Scarlet, flattened, 6 oz. globes with delicious flavor.

WAPSIPINICON PEACH – “Peach” tomatoes are named for the light fuzz that covers its skin.  These creamy yellow fruits are supposedly the sweetest of all “peach” varieties.

DANVERS HALF LONG CARROT-  An American Heirloom which originated near Danvers, Massachusetts. Roots are deep orange, tapered, 6 8 in. long, nearly coreless, adaptable to many different soil types including heavier soils. Stores well.

31.
RUTGERS TOMATO – Bright, blood red, 5 oz. globes. Old time flavor.

GREEN ZEBRA TOMATO – This tomato is a visually distinctive fruit with dark green stripes set against a light green to yellow background. The flesh is a very bright green. The taste is slightly acidic, but sometimes sweet. The 2-3 ounce fuit grow in clusters of 4-6. The vines grow 3-5 feet in height.

NASTURTIUM, GOLDEN GLEAM – Introduced in America two years after the Beekman Mansion was completed, Nasturtium seeds were used as capers and it’s flowers and leaves were used in salads.

32.
PINEAPPLE TOMATO – Beautiful inside and out. Deep orange with yellow shoulders, it has a sweet flavor as pretty as it looks.

WHITE WONDER TOMATO – A “white” tomato, with a high sugar content.

NASTURTIUM, EMPRESS OF INDIA – Introduced in America two years after the Beekman Mansion was completed, Nasturtium seeds were used as capers and it’s flowers and leaves were used in salads.

33.
PURPLE BUNCHING ONION ¬- Striking coloration.

GIANT MUSSELBURGH LEEKS-  Introduced in 1870, this variety is also known as American Flag or Scotch Flag. The term flag does not have a patriotic reference, but instead means plants that have swordlike foliage.

34.
LONG ISLAND IMPROVED BRUSSEL SPROUTS-  This is the old favorite, introduced in the 1890’s, known for its flavor, heavy yields and hardiness. Plants are semi dwarf, growing to 22 in. Sprouts are 1 2 in.

SNOWBALL EARLY CAULIFLOWER-  Introduced by Peter Henderson in 1888, it has been the standard of early cauliflowers for many years. Plants are dwarf, with short stems, solid, round, pure white, 6 in. heads. Good for warm climates. Can also be grown as a fall crop in cooler climates.

35.
MAMMOTH RED ROCK CABBAGE –  Prior to 1906, known as Red Danish, this cabbage has a beautiful red purple color that is consistent to the core. Heads are round, flattened, 5 8 lb. Stores exceptionally well losing neither flavor nor crispness. Makes a good pickling and boiling vegetable.

36.
EARLY JERSEY WAKEFIELD CABBAGE – Introduced in 1840’s into the US, but grown in England since the 1700’s, this cabbage continues to be one of the most popular early cabbages for the home garden. Heads are small, compact, pale green, conical, 2 4 lb. Delicious mild sweet flavor. Resistant to yellows. Heads resistant to splitting.

37.
KERR’S PINK IRISH HEIRLOOM – With pale pink skin and pinkish-yellow flesh, this old Irish variety is good for boiling, baking, or frying.
38.
BINTJE POTATO – An old variety from the Netherlands with yellow skin and flesh. Fantastic for French fries.
.
39.
FLAGEOLET BEANS – One of the creamiest beans, grown extensively in France and Italy. Best harvested when pods are fully developed but beans are still light green and soft.

40.
PURPLE POD POLE BEAN Also known as Purple Peacock, this is a European Heirloom found by Henry Field in an old garden in the Ozark Mountains of Arkansas. Plants climb to 6 ft., produce long purple pods which blanch to light green. Heavy yields and a good producer under a variety of conditions.

WHITE BOSTON LEAF LETTUCE- Introduced during the mid 19th century. Medium, pale green, loosely formed head. No bottom rot. White seed. Does well in warm climates.

41.
SILVER QUEEN CORN – One of the sweetest white corns, must be eaten within minutes of picking for optimum sweetness.

GOLDEN BANTAM CORN – 7 in. ears, two per stalk. Early main crop for the home garden. This has been the standard yellow sweet corn for American home gardens for more than 100 years. Excellent, sweet flavor.

TRUCKER’S FAVORITE WHITE CORN –  8 12 in. ears. For early quick crop or late planting.

BLUE HUBBARD WINTER SQUASH-  Related to the original Hubbard, this variety was introduced in 1909 and has maintained its popularity. The large blue gray fruits have a distinctive shape, 12 15 in. long and 9 12 in. in diameter, and can weigh up to 50 lb. The orange flesh is thick, dry and mealy with excellent flavor. It keeps well throughout the winter. Vine plant.

WALTHAM BUTTERNUT WINTER SQUASH- An improved variety of the original Butternut introduced in 1944. The tan colored, bottle shaped, 5 lb. fruits are 10 in. long. The flesh is dark orange, thick, dry, fine grained and sweet. They store well for up to 6 months. Vine plant.

GREEN HUBBARD SQUASH – Introduced in 1798, this is the original variety brought to Marblehead, Massachusetts from the West Indies or South America. It is also known as True Hubbard or Hubbard. The seedsman, J. H. Gregory, introduced the squash for sale in the 1840’s and named it after Elizabeth Hubbard of Marblehead. The 10 15 lb., fruits are bronze green, 12 15 in. long and 9 12 in. in diameter. Flesh is golden yellow, thick, dry and fine textured with the distinctive Hubbard flavor. An excellent keeper. Vine plant.

42.
LOOFAH – An ancient species, closely related to cucumbers, which when dried and skinned is used in the bath as a skin polisher.

LEMON CUCUMBER – An unusual variety, originally from Australia, but cultivated for more than a century in the US. The vines produce ovoid, pale yellow fruits with crisp white flesh, 2- 3 in. long. When skin is translucent, fruits are good for slicing. As plants mature, skin turns golden yellow and fruits are better for pickling.

43.
BOSTON PICKLING CUCUMBER –  Introduced around 1880, this has always been a popular and consistent variety producing small, dark green, smooth skinned fruits with black spines, 5 6 in. long. Used primarily for pickling.

WEST INDIAN BURR GHERKIN – This cucumber is actually a separate species, but it is the original fruit used for pickling gherkins. It was first introduced into the U.S. from Jamaica in 1793, and probably originated in Africa. The 2-3 inch long fruit is covered with large, prickly burrs. Very distinctive taste.

44.
LONG WHITE CUCUMBER –  This is a very rare heirloom which can grow to 6 lb. and is excellent for salads and fresh sliced. Smooth white-skinned fruit has very crisp, mild tasting flesh.

CHICAGO PICKLING CUCUMBER – Introduced in 1888, this variety originated outside of Chicago. It has been used for making dill pickles for over a century. Vines produce medium green, blunt ended fruits, 5 6 in. long with thin warty skin. Plants are disease resistant and prolific.

45.
LONG GREEN CUCUMBER – Introduced in 1842, this variety is related to an older variety, ‘Long Green Turkey’ grown in the 1700’s. Plants are vigorous, productive and reliable. Fruits are 10 12 in. long, medium green with black spines. Good for pickling or slicing.

46.
PRESCOTT FOND BLANC MELON – A very unusual French heirloom melon, documented before 1850.  With deep ribs and warty grey-green skin that turns straw colored when ripe, the flesh is salmon orange, incredibly sweet, and unbelievably fragrant.

QUEEN ANNE’S POCKET MELON – These tiny striped melons turn orange and yellow when ripe. While edible, they are nearly tasteless, and instead were cultivated to be carried in ladies’ pockets for their heavily perfumed scent.

47.
ROCKY FORD MELON – Also known as Eden Gem, this melon was developed in 1881 by J.W. Eastwood in Colorado. It is a descendant of Green Nutmeg and Burpee’s Netted Gem. Spherical fruits, 2 3 lb. have dark green skin flecked with yellowish bronze. Flesh is green, juicy, with sweet flavor. Does well in the north.

CHARANTAIS MELON – A French heirloom. Smooth, round cantaloupe matures to pale yellow with green stripes with salmon flesh. Superb flavor and fragrance.

48.
GREEN NUTMEG MELON – This is a very old melon, described by Burr in 1863 as a variety that had already been in cultivation for a long time. Melons are small, 2 lb., with a flattened oval shape. Skin is yellowish brown, flecked with green. Flesh is light green. Very sweet, spicy flavor and aromatic. Produces early, so is good for northern climates.

HONEY ROCK MELON – Also known as Sugar Rock, this melon was developed by F.W. Richardson near Hicksville, Ohio before 1920. Vigorous plants produce numerous 3 4 lb. spherical, ribbed fruits with gray green skin which turns creamy yellow at maturity. Flesh is salmon orange and very sweet. Resistant to fusarium wilt. Excellent producer in northern gardens.

49.
SUGAR BABY WATERMELON – This plant is ideal where space is limited. Compact plants produce many small round 10 lb. fruits approximately 7 in. in diameter. The rind is greenish black. Flesh is red and very sweet.

50.
KLECKLEY’S SWEET WATERMELON – Introduced before 1900, this melon is also known as “Monte Christo” and “Wonder Melon.” Flesh is deep red, and very sweet.

GEORGIA RATTLESNAKE WATERMELON – This is an old Southern favorite, that is becoming difficult to find. Plants produce large, oblong fruits 22 in. long and 10 in. in diameter with average weight of 25 30 lb. Rind is pale green with dark green, irregular, snakeskin striping. Flesh is rose red and sweet. Seeds are white with black tips.

51.
EARLIGLOW STRAWBERRY – Probably the #1 variety of early season strawberry grown today, and for good reason.

52.
RARITAN STRAWBERRY – First released in 1968, this is now a difficult variety to find for sale, and just as difficult to grow. Not a good commercial shipper, this berry has almost disappeared. But its flavor is the flavor by which other strawberries are judged.

53.
STOWELL’S EVERGREEN WHITE CORN – 8 in. ears. One of the oldest named varieties of sweet corn in existence. It was developed by Nathan Stowell of Burlington, New Jersey in 1848. U. P. Hedrick said it was probably the most widely known and appreciated variety of corn ever to be introduced. Evergreen refers to its ability to hold its fresh quality for a long time in the field, allowing a long harvest period. Requires a long growing season.

BURGESS BUTTERCUP SQUASH – A tasty, turban shaped squash. One of the sweetest of the winter squashes.

54.
COUNTRY GENTLEMAN CORN –  7 in. white ears. Introduced in 1890 and known as a ‘shoepeg’ corn because the kernels grow randomly all over the ear as if they were ‘shoepegged’ onto the ear and not in uniform rows. Excellent flavor, but not very drought resistant.

BOSTON MARROW WINTER SQUASH -Introduced before 1831, probably grown by the American Indians, this squash was considered, for many decades, the standard for winter squash. It has also been known as Autumnal Marrow. Boston Marrow squash are beautiful, 10 20 lb., 12 16 in. long, 9 12 in. diameter, rounded, fruit with intense reddish orange skin.

55.
TRISTAR STRAWBERRY – Produces berries all season long.

ALPINE STRAWBERRY – Long, and conical, alpine strawberries are not well know in the U.S. However, they’re a standard strawberry in Europe, with a strongly floral aroma unlike any variety grown in the U.S.

56.
INDIAN CORN – The original. May be used for decoration or popping.

BLUE HOPI – 8 in. ears. Extraordinary, deep, royal blue kernels make an excellent cornbread when ground into meal. This is a Native American heirloom treasure handed down from the Hopi Indians.

GOLDEN HUBBARD SQUASH – Introduced in 1898, this variety is also related to the original Green Hubbard. The fruits are slightly smaller than the blue and green varieties, 10 lb., but are brightly colored with orange red skins and tan stripes. The flesh is deep orange, thick, fine grained, dry and mealy, and perhaps a touch sweeter than the blue and green varieties. An excellent keeper.

57.
GREEN GIANT TOMATO – A huge tomato, sometimes producing 2 lb fruits, with brilliant green shoulders and a lime green body when fully ripe.

STRIPED ROMAN TOMATO – Banana-shaped, pointed red fruit with orange stripes make an excellent, sweet tasting paste. Very distinctive.

OSAKA PURPLE MUSTARD – When 4-6 inches, its spicy leaves are excellent in salads. When older, the leaves are best steamed.

58.
BLACK CHERRY TOMATO – Still quite rare, these dark purple cherry tomatoes are possibly the best cherry tomato on the planet.

GERMAN RED STRAWBERRY TOMATO – Uniquely shaped,  with sweet taste and lovely fragrance. Originated in Germany.

TALL UTAH CELERY

59.
HORSERADISH – Described in the 1848 Landreth Seed Catalogue as “a well known accompaniment of English roast beef.”

60.
RHUBARB – It’s flavor “resembles the gooseberry when made into pies or tarts. It is fit for use before green fruit can be had.”  – 1839 Landreth Seed Catalogue

61.
MARY WASHINGTON ASPARAGUS

62.
SMALL SUGAR PUMPKIN – Also known as New England Pie, this pumpkin was introduced before 1860.

CHEESE PUMPKIN – Very pale orange/cream pumpkin, great for baking.

KING OF MAMMOTH PUMPKIN – Also known as Mammoth Chile, this is a rare, old heirloom pumpkin which was introduced before 1824. It is a huge pumpkin which has been known to grow to 250 lb., but routinely grows 40-100 lb.

by Josh Kilmer-Purcell

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eric

am I crazy…or is there no bed 56 on your map? Sorry…just the perfectionist in me. Thanks for posting this by the way…I love it!

Reply
Michael

I know that you said that you bought your seeds through Landreth Seed Company, but where did you get your currants and raspberry plants from?

Reply
Judith

This is fantastic! What software did you use to create the Beekman Heirloom Garden Map? We only have 7 raised beds, but I'd love to have something that looks so organized.

Reply
Courtney LaFollette

Is hemlock naturally rot-resistant? How many years can you get out of the boards? We are in West Virginia, and have LOTS of hemlock, many downed trees from a storm. I appreciate any info- Court

Reply
Josh Kilmer-Purcell

Hi Courtney. No it's not naturally rot resistant, though it does have some bug resistance. It's was our best, locally-hewn option without chemicals. It's been going strong through three seasons now without having to replace a single one, though. I'm hoping we will only have to replace them a few at a time

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