Friday, December 4, 2009

What We Harvested This Year

This was a year of keeping records and one of my primary goals was to record everything we harvested. We did get most of it although occasionally some greens were already washed and in the pot before we remembered that we hadn't weighed them and although the basil crop had a bad year I know we (well, my wife, to be accurate) did make some pesto even though I don't show any harvesting of basil in this list. But here are the results of what we did weigh:

Asparagus 8 lbs (then I dug up the bed after starting a new one)
Beans (pole) 29 3/4 lbs (not including what was lost to groundhog and deer trimming)
Blackberries 7 1/2 lbs
Blueberries 23 lbs (another great year)
Chinese cabbage 6 3/4 lbs (after removing lots of snail and slug damaged leaves)
Currants 1 lb (this is their first year to produce)
Dill 1/2 lb (plus the seeds that I harvested)
Fava beans 1+ lbs (shelled and I didn't weigh half of the crop)
Garlic 17 3/4 lbs (this was generally an excellent year for garlic)
Garlic scapes 2 lbs
Greens 42 1/2 lbs (this includes zen, Italian dandelion, collards and some kale)
Ground cherries 11 1/2 lbs (but a lot is unripe and over ripe berries)
Jerusalem artichokes 3 lbs (these came up by themselves from ones we pulled years ago)
Kale 19 lbs (and we are still picking)
Leeks 8 lbs
Lettuce 13 lbs (ground hogs got quite a bit too)
Malabar spinach 5 lbs (there was a lot more that got intertwined with the pole beans)
Pak choi 17 1/2 lbs (my first successful year)
Parsley 2 1/2 lbs (mostly made into pesto)
Patty pan squash 18 1/4 lbs (and we would have eaten lots more)
Peas 3 1/2 lbs (I will use an innoculant next year and grow some with better taste)
Peppers 13 lbs
Potatoes 41 lbs (from 5 lbs of seed potatoes)
Raspberries 24 lbs
Rhubarb 2 lbs (first year to harvest)
Scallions 1/2 lb+ (most were picked as needed and not weighed)
Spinach 5 1/2 lbs
Swiss chard 10 lbs
Tomatoes 21 lbs (before the late blight got them all)
Trombocino squash 1 1/2 lbs (we stopped picking them because the patty pans were so much tastier)

About 360 lbs of produce. At the cost of organic produce this probably equates to between $750 and $1,000. More important to us is that what we grow here at home is safe (no pesticides, no E. coli) and, we believe, more nutritious, better tasting and it travels only a few feet from where it grows to where we eat it.

This was a good base year to grow from. My emphasis next year will be on extending the harvest into the fall and winter. That's my reading topic right now. Maybe I will actually use some of those old glazed windows that I have been collecting.

1 comment:

  1. Extending the season is key! Both at the front end and the back end. If you use 2009 as a benchmark then things will do nothing but improve as your knowledge base grows! Food really does taste better when it is harvested feet from the kitchen!