FOOD FROM THE FIELDS AND THE SEA
IN former pages, the importance of kitchen gardens and orchards has been fully disclosed in the accounts of houses and estates for sale or lease. Fruits and vegetables were raised in large quantities from the earliest times. When the Dutch settled here, they brought with them their favourite salads, roots, greens, and fruits. They also found indigenous vegetables and fruits which they gladly cultivated and cooked. As good beer could be made here as at home, for wheat, rye, barley, oats, and corn were raised in profusion, while good hops grew wild in the woods.
Wild fruits that the land produced in great abundance included grapes of many varieties, mulberries, cherries, currants, plums, gooseberries, medlars, bilberries, blackberries, raspberries, cranberries and strawberries in such profusion that people lay down in the fields and gorged themselves with them. Edible nuts that enriched the sylvan ways were sweet acorns, chestnuts, beechnuts, walnuts, butternuts, and hazelnuts. Other wild products of which the settlers availed themselves were pignuts, artichokes, leeks, onions, peas, cucumbers, pumpkins, melons, watermelons, squash and other gourds.
The Dutch and English brought native seeds for