In the late 1800s and early 1900s, almost every family in Florida had a garden as its main source of food. Florida's climate allowed spring and fall gardens, and food was grown year round by replacing plants when their productive cycle ended. In spring and fall, gardens were often almost completely replanted, with the soil tilled and frequently enriched with manure from animals. Fruits and vegetables were often canned for year round use, and several families sometimes gathered at canning bees to preserve food together and enjoy social time. Families with better land for certain crops sometimes specialized in those crops and traded with families that grew others. Seasonal crops planted by pioneers and still grown today included spring cucumbers, tomatoes, potatoes, squash, beans, corn, and peppers; summer watermelon, okra, peas, cantaloupe, pumpkins, and peppers; and fall and winter cabbage, collard and mustard greens, turnips, and rutabagas.