Green Corn.
Green corn is sent from the South about the last of May or the first of June, and then costs much. It comes from the Middle States about the middle of July and from the Eastern in August, and it lasts into October in the North Eastern States. It should be tender and milky, and have well-filled ears. If too old it will be hard, and the grains straw colored, and no amount of boiling wilt make it tender. Corn is boiled simply in clear water, is made into chowders, fritters, puddings, succotash, etc.
Artichokes.
There are two kinds of artichokes, the one best known in this country, the Jerusalem artichoke, being a tuber something like the potato. It is used as a salad, is boiled and served as a vegetable, and is also pickled. This artichoke comes into the market about July, and can be preserved in sand for winter use.
The Globe Artichoke.
A thick, fleshy-petaled flower grows on a plant that strongly resembles the thistle; this flower is the part that is eaten. It is boiled and served with a white sauce, and is also eaten as a salad. It is much used in France, but we have so many vegetables with so much more to recommend them, that this will probably never be common in this country.
Cucumbers.
Cucumbers are in the market all the year round. In winter they are raised in green houses and command a high price. They begin to come from the South about the first of April, and by the last of May the price is reasonable. They last through the summer, but are not very nice after August They are mostly used as a salad and for pickles, but are often cooked. They should be perfectly green and firm for a salad, and when to be pickled, they must be small. If for cooking, it does no harm to have them a little large and slightly turned yellow.
Radishes.
There are two forms of the radish commonly found in the market, the long radish and the small round one. They are in the market in all seasons, and in early spring and summer the price is low. Radishes are used mostly as a relish.