Radishes all the year round; they are very scarce in hot weather.
Rhubarb from February until July.
Brussels-sprouts from October until April. We import the very finest from France during March and April, but our growers are improving in raising them from year to year, and we hope before long to rival the French.
Kale-sprouts from November until June.
Shallots all the year round. They are green in spring and summer and can be had dry during winter.
Spinach all the year round; it is covered up in the early winter to keep it from freezing, but occasionally during extreme cold weather the cold reaches it, when it is impossible to cut it, which makes it scarce and high in the markets.
Sorrel can be had all the year round; it is raised mostly by French gardeners.
White and yellow summer-squash from April until October.
Marrow-squash all the year round, except May and part of June; they are used quite generally to make pies instead of pumpkins.
Tomatoes can be had all the year round, except December and part of January. The first new ones come from Key West; they are of excellent quality.