Georgia Streak, a new tomato for this year. We will definitely grow them again. Like a sunburst inside and out, sweet and meaty and more prolific than many heirlooms we've tried.
For storage crops we pulled the following from the ground:
Onions; Yellow, white and red 70#
Garlic 60 heads
Potatoes; red, yellow and butterball 20#
Sweet potatoes 50#
Butternut squash 10 squash
In the freezer we've put by:
Tomato Sauce 9 quarts
Whole tomatoes 2 dozen
Bell: yellow and red chopped 2 quarts
Mixed: Roasted and peeled 3 dozen
Serrano chili paste 1 pint
Whole serranos 1 quart
green and yellow 4 quarts
Chinese yard long 2 quarts
Borlotto 2 quarts
Black-eye purple hull peas 5 quarts
Leeks, chopped and sauteed 2 pints
Basil Pesto 2 pints
Okra 1 quart
Blueberries 2 quarts
Fig preserves 30 half pints
Dill Pickles 6 quarts
On top of that we ate a mountain of veg over the course of the year starting in April with the earliest greens. Spinach, lettuce, arugula, kale, Swiss chard and beet greens filled our plates from April through June. We had cabbage too along with sugar snap peas. I wager we harvested over 30# of asparagus but I wasn't weighing it, just eating it as fast as I could and giving the rest to friends for 5 weeks in April and May. There were root crops; carrots, beets, radishes and turnips. So many we couldn't eat them all. Last night I roasted a big pan of mixed veggies including 5 big turnips that had been in the fridge since June! They were still tasty.
When the warm weather rolled around it was beans, beans, beans; haricot verts, blue lake, yellow wax, Garden of Eden, and an Italian flat variety called Pension. I also grow a small trellis of Chinese yard long beans, so generous and easy and great in stir fries. There were 4 kinds of cucumbers; Diva, Tasty Jade, Suyo Long and a pickling cuke, we were required to eat one or two a day for many weeks. There were 5 kinds of squash, three kinds of okra, 12 varieties of tomatoes, and 4 types of eggplants.
In July we consumed loads of tomatoes and in August the peppers started rolling in along with the shell beans and the second planting of snap beans.
Clockwise from the back, shell and snap beans, tomatoes with pasilla chiles on top, roasted peppers and fresh peppers.
In fruit we picked about 4 or 5 quarts of strawberries in late May from our small 3 by 10 foot patch. The blueberries came next, even with the birds we picked enough to eat all we wanted for at least a month. In July we had some nice fat blackberries. Then in August the figs came on like gangbusters, so fast and furious I had to put up 2 batches of jam. We ate so many we feared for our digestive health :-) July and August also brought the biggest cantaloupes we've ever grown. Several topped 10 pounds and all came up voluntarily from seeds in the compost I put in the beds when I planted the onions in February. They know when to sprout and conveniently take over the onion bed after the onions have been harvested.
An especially swell summer dinner plateNow the fall crops are coming in, beautiful tender mixed lettuces, spinach, kale and beet greens. The peppers are still loaded with fruit and a few tomatoes continue to trickle in. Broccoli and cabbage are heading up. Beets and carrots are starting to form under ground. The garlic for next year is in the ground and sprouting bright green shoots. All of this food growing is a ton of work, but the rewards are great. How fortunate we are to have more than enough food when so many go hungry. Knowing that it is organic and fresh and nutritious right from our own back yard makes the work worthwhile.