 Connecticut's produce increased in variety to include apples, barley, beets, carrots, cabbage, herbs, lettuce, oats, onions, parsnips, pears, peas, radishes, turnips, wheat and broadleaf tobacco.Crops were vulnerable to a range of threats, including birds, rodents, insects, flooding, drought and blight.Farmers also enjoyed abundant years that resulted in gluts of corn and other crops, with Connecticut's early colonial government attempting without success varying mechanisms to maintain prices, including purchase pools that sought to eliminate middlemen.