Garden Harvest Update (as of 8/30/10)
Carrots 19lbs 14oz
Broccoli 1lb 4oz
Chinese Cabbage 4oz
Peas 7lbs 6oz (possibly final numbers unless we get a Fall crop and almost 3lbs more than last year!)
Green Beans 24lbs 11oz
Spinach/Swiss Chard/Beet Greens 11lb 8oz
Onions 35lb 7oz (this figure is probably short a few)
Zucchini 4lbs (this is short a few ounces)
Cucumbers 49lb 3oz
Eggplant 7lb 3 oz
Beets 11lb 11oz
Tomatoes 82lb 1oz (1oz of which came from our volunteer compost bin plant)
Potatoes 5lbs 6oz
Tomatillos 22lbs 11oz
Hot Peppers 1lb 8oz
Sweet Peppers 3lb 7oz
Pie Pumpkin 6lbs 12oz
Corn 2lb 10oz
Ground Cherries 12oz
Total: 305 lbs 1 oz
Last Year’s End of the Year Total
Last year’s harvest tally from around this time of year can be found here. My husband pulled the cucumber plants at my request. I know we won’t nearly have enough of them fermented and stored for the winter, but that late season garden fatigue is setting in. I’m just plain done with processing things. Given that the vines were looking less than lackluster I thought it seemed appropriate to pull them from the garden. The corn is also done – though I have to say not a bit of it was really edible, but I’m still keeping it in the tally above. We also pulled the last of the onions yesterday which made all of us quite sad. We’ve been enjoying the onions from the garden and we haven’t nearly enough of them to last more than a couple of weeks. My motto for next year? MORE ONIONS!! Yes..just like that and in all capitals. Ever since growing my own in the garden I’ve discovered that nothing quite compares. All onions I buy from the store will pale in comparison.
I put up three and a half pints of ketchup last week and have already started the process with 12lbs of tomatoes. I have another twelve or so pounds to tackle today. I’ll probably just get them simmered enough to run them through the food mill and stop there for another cooler day. It’s certainly much easier than trying to find out how to store all of those perishable fruits.
Most importantly, on the docket for today is an experiment. I’m not sure if I’ve mentioned before, but I hate growing tomatoes. Everyone always talks about how easy they are, but my experience couldn’t be further from the truth (unless we’re talking about a volunteer in the compost bin). I find them fussy little prima donnas from the get go. The tomatillos on the other hand? To quote the Vicars of Vegetables, “I’d go to war for a tomatillo.” The plant, that is when under attack by some sort of garden malady. For me, the tomatillo plant is everything promised by others about tomatoes and more. It’s hardy and fruits prolifically. Which begs the question – given that they share the same plant family (and name for that matter) is it possible that I could use the tomatillo in place of the tomato in some of our favorite recipes? Aside from the color difference, what would a tomatillo based spaghetti sauce taste like? I’m going to make a small batch – enough for dinner – just to see.
If my experiment is unsuccessful I’ve decided on two options. The first is to plant tomatoes again next year, but to buy them at the plant sale and stake them vertically in some way. The second option is to reconsider our diet. Aside from perhaps one tomato plant for slicing during the summer might we instead find other ways of eating?
If you want to see more you can head on over to Harvest Monday at Daphne’s Dandelions!
Oh, and I should also mention that we garden for two families (4 adults and three children) so we split the harvest. The items above in italics are final tallies for the year.