Our garden harvest has begun! We’ve been having lettuce for 2-3 weeks, but with the heat most of the lettuce left has bolted. Our spinach did not amount to much, it appeared retarded, mainly because I planted in a newly created garden space that turned out to not be fit soil. Oops.

• Sugar peas – we froze 14 pints and ate a couple more pints. The peas did very well this year – none of the plants were diseased and the rainfall was adequate
• Shell peas – on the other hand the shell peas only gave us a couple of dinners. They were good…just not enough of them.
• Strawberries – we actually got enough at one time to make a batch of jam. (8 jars). The rest we ate as pies, or pie filling. The patch produced 10.5 quarts this year as compared to the 2 quarts last year. We actually fended off the deer, rabbits, chipmunks, chickens and humid weather. The plants paid for themselves this year! Maybe we will do another patch as they were quite tasty compared to some that we bought (@$2.50/quart).
• Ah yes, I have been reminded about the Black Yum Raspberries. We picked 1/2 quart and ated them. And that’s all she wrote as the dry weather kilt the juiciness in the remainder.
• Cherries – we visited a pick your own orchard (Way Fruit Farm) and came away with 22 pounds (less $33) of very ripe, and very lovely sour cherries. From this we got 7 jars cherry jam, almost 7 quarts pie filling, 2 quarts frozen, and two fresh pies.
• Red Raspberries – picked one quart yesterday and one today. Tasty this year – lots of sunshine and heat. They are just beginning to ripen – still it’s early. And there were Japanese beetles about – also early. But amounted to so few as to not be a nuisance.
• Garlic: 70 stiff neck, 40 soft neck, 14 our soft necks
• Onions: Red Candy Apple – circa 80 onions, not large this year
• Onions: Alisa Craig – circa 60 onions, not large this year
• Mustard- still hanging, all plants came up on their own. Managed to get 2/3 cup seeds from this volunteer crop.
• Broccoli 8 pints frozen, several meals
• Masai Green Beans – canned 8 pints July 26
• Onion: Red Torpedo circa 90 onions. New variety to us – very tasty.
• Onions: Mars circa 110 onions. Not super large this year
• Onions: Red Zeppellin circa 50+ so far. They are ready waaay too early. Another 220+ Zeps on July 29. Total circa 270.
• Onion: Copra circa 130-140 July 29
• Vegetable Stock – 8 quarts with 1.5 recipe from Ball Complete Book of Home Preserving. This uses carrots, tomatoes, celery, onions, peppers, garlic – all either freshly harvested or clean out the frig of last years carrots that we had stored in sand.
• Salsa – 9 pints The first bunch of tomatoes were committed to salsa since we had run out.
• Bread and Butter Pickles – 9 pints May be the only pickles as vines are almost dead.
• Eggplant – Parmigiana – well we have harvested at least 6 eggplants, and I have lost track of how many frozen (aka TV) dinners are in the freezer . Just fried up a nice one yesterday that yielded two dinners. December 7 update: the eggplants just kept growing right up until frost. Lots of fried eggplant in the freezer, lots of Moussaka… we love eggplant.
• Red Potatoes (Norland and Red Pontiac) 1/2 BU (8/9/2010)
• White Potatoes yielded about 1 and 1/2 bushels (includes some red). Total from 3 rows potatoes is 2 fat bushels. Not a super potato year.
• Red Haven peaches from McNitt Orchards 1/2 bushel $15.00 We ate them all: pies, peaches, pies, peaches with ‘our” frozen [ice] cream. We had way too many canned peaches left over to can anymore this year. August 1
• Vegetable Soup 15 pints We had tried this last year and found it a wonderful soup- canned in pints this year instead of quarts.
• Ketchup – batch yielded 4 and 3/4 pints. I had canned tomatoes and the result was not satisfactory (too much head space in the end) so we made ketchup from them.
• Dried Sweet Corn – many 1/2 sheet trays later, we have a fat half gallon of dried corn.
• Corn – 9 pints (one did not seal) August 16.
• Tomato Sauce 18 pints August 16 and 29
• Tomato 7 quarts August 24
• Marinara 12 pints
• Dill Pickles 17 pints
• Peach Nectar 7 quarts from our own peaches which were sooo many they broke branches off the tree – sniff
• Peaches 9 pints our own peaches – yes I said I had enough canned peaches, but…
• Stew Vegetables 17 pints This is awesome – instant stew that takes like the hours long version. Just add some meat and a thickener, make some biscuits, and WOW.
• Grape Juice 7 quarts August 27 (grapes were early)
• Chili 7 pints rather a concentrate: add cooked kidneys later. Consists of 3.5 pounds beef, 3 onions, 3 peppers, 2 garlics September 3
• Pears 9 pints Bought 1/2 bushel $15 I think. They were not as tasty this year.
• Tomato paste 5 half pints
• Salsa 7 pints (total of 16 pints I think) Then we made small batches to keep from eating up our canned. As of December 5, we are now into our 2nd jar of canned salsa. Me thinks we shudda made more.
• Tomato 7 quarts – one did not seal Total of 13 quarts
• Apple Juice -15 half gallon plus a gallon to drink fresh. Our own apples, pressed by our own lil hands. We makeitourselves, ya know…
• Dry beans circa 40 pounds: Brown 1/2 gallon, Black 2 gallons +/-, Pinto 1 gallon, Kidney 3/4 gallon, our very own “spotted beans” one gallon. Plus we have 48 pounds from previous years. Note, must eat more beans… must control urge to plant and plant and plant beans….but they are so pretty and shiny, not to mention yummy!
• BBQ sauce 11 half pints

Dent corn 3 1/2 bushel ear corn = 5.5 gallons shell corn [ten hills of corn yielded 1 bushel+/-]

• Butternut squash 3 bushels or 35 squashes (and most are HUGE – a tremendous squash year, btw)
• Popcorn – 1/2 gallon + similar amount from 2008