B - Butter beans

B - Blueberry jam

K - Kasha

In English, kasha usually refers to the pseudocereal buckwheat or its culinary preparations. In Slavic languages, "kasha" means porridge. In some varieties of Central and Eastern European cuisine, kasha can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. The word "kasha" is used in Belarus (каша), the Czech Republic (kaše), Lithuania (košė), Poland (kasza), Romania and Moldova (cașa), Russia (каша), Slovakia (kaša), Slovenia (kaša), Kazakhstan, and Ukraine (каша).

O - Orange blossoms

Yes, orange blossoms are edible and are used in a wide variety of culinary applications, though they have a strong, floral, and sometimes bitter flavor. They are most commonly infused into water to make orange blossom water, which is used to flavor dishes like desserts, or can be used in teas, cocktails, and as a garnish.  Culinary uses

• In desserts: Use to flavor creams, cakes, and fruit salads. 
• In drinks: Infuse into water for a floral syrup, or add to cocktails and teas. 
• In savory dishes: Incorporate into rice, poultry, or sauces. 
• As a garnish: Sprinkle fresh or dried blossoms onto salads or use as a decoration for cakes and drinks. 

Considerations

• Flavor: Fresh blossoms have a floral, sometimes soapy, and bitter taste that can be overpowering if not used correctly. 
• Preparation: It's often recommended to use them dried or infuse them into water to create a more palatable, aromatic flavor. 
• Safety: Orange blossoms are generally considered safe to eat, though individuals with citrus allergies should exercise caution. 
• Source: Always ensure the blossoms are from a source intended for consumption, especially if you are picking them yourself. 

Q - Quararibea cordata (chuppa chuppa)

The tree produces orange-yellow fruits that are soft, juicy, and sweet, each containing 2-5 seeds. These fruits are typically consumed fresh by hand, although they can also be juiced.

Although generally popular, the fruit is variable in quality, as some trees may produce insipid or fibrous fruits. Little work has been done to establish preferred cultivars. Quararibea cordata thrives in wet, deep soils, but it is susceptible to being killed by floods.

S - Sasafrass

Sassafras (Sassafras albidum) is a North American tree steeped in Indigenous culture throughout its range within deciduous woodlands of the northeast and southeast United States. Indigenous names for the tree include kvfi, pauame, and winauk. Sassafras is not as abundant as other trees in area forests, yet it grows in small numbers in several of Cornell Botanic Gardens’ natural areas.

The origin of the name sassafras is difficult to pinpoint but date to a mispronunciation by 16th century European explorers of the botanical family Saxifrage.

Sassafras has a long history of use among Indigenous people of North America, who have used its leaves, root bark, and wood in a variety of ways. The root bark has long been enjoyed as a flavorful hot or cold tea and also used as a traditional remedy for treating a variety of illnesses, including common head colds and fevers, and as a digestive aid and general restorative tonic for overall health.

Indigenous people have long known that Sassafras leaves are edible. The Choctaw, whose traditional homeland includes Mississippi, Louisiana, parts of Alabama, and the panhandle of Florida, are known for using dried, powdered sassafras leaves to thicken soups and stews. During the 18th century, enslaved West Africans in Louisiana melded their rich food traditions with Native American and European culinary influences, resulting in Louisiana Creole cuisine.  Food writer Robert Moss explains in his article, The Real Story of Gumbo, Okra, and Filé, at SeriousEats.com, that gumbo recipes thickened with okra, a traditional West African vegetable, are known as feví gumbo; gumbo thickened with powdered sassafras is known as filé gumbo. 

U -Ugni molinae, commonly known as Chilean guava berry, or strawberry myrtle, is a shrub native to Chile and adjacent regions of southern Argentina.

W - Wax beans - not as good as a green bean as a producer but they are a pretty contrast in a three bean salad.

Y - Yali pear

A Yali pear is a traditional Asian pear variety known for its crisp, juicy, and mildly sweet flesh, distinctive elongated or "duck-like" shape, and thin green-to-yellow skin. It is a versatile fruit used for eating fresh, cooking, and making juice or cider, and its trees are a popular addition to gardens and orchards.  

C - Celery