Here’s a quick summary: We were up on last year 37.94 lbs in produce, largely due to the fact that we actually harvested some potatoes this year (68.19 lbs of potatoes, in fact. Over twice as much as in 2011.) but we were way down in the canning department (41.5 pints down) because we are still eating peaches and applesauce from 2011 and pickled carrots from 2010 so there wasn’t really a reason to do a lot of canning. (Peaches and apples for canning have to be brought in anyway.) We were also up on radishes and lettuce because I was much better about succession planting. It didn’t hurt that the butter lettuce that we planted this year (instead of romaine like last year) was still perfectly edible after bolting (not the tiniest bit of bitterness!) so more of it made it to the kitchen before it hit the compost bin. Cucumbers and pumpkins were both no shows: none of the cucumbers made it out of infancy (due to my indiscriminate hoeing) and we didn’t plant pumpkins since their presence would encourage the baking of deliciously fattening pies that would thwart my year-long efforts at weight loss. And tomatoes . . . grr . . .I think I’m prepared to give up on homegrown tomatoes. This was our second year of blight. Four pampered plants and we were able to save maybe a pound of edible fruit.
Next year will be better. I can say that with great confidence because so far every year has been better than the last — and the size of the improvement grows each year. We’re leaping ahead. Additionally, I have added more growing spaces and already planted them! We have three raised beds in the front yard. One of them is this winter’s host to our garlic (which gets measured on next year’s record sheet because it will be harvest next summer). The other two have been planted with perennial crops: asparagus and Jerusalem artichokes. We may or may not get any asparagus next spring (we’ll have to see how many spears pop up and how big they are) but we are sure to have some nice crunchy, nutty Jerusalem artichoke tubers to fry up. I’ll try to find room for pumpkins somewhere and we are planning on adding a third row of onions because we use at least an onion a night in this kitchen and I can’t get enough of this ‘Copra’ variety.
One last note: this year we may actually get to eat some of our home-grown dry beans. As you may remember I made quite the error last year which resulted in every last bean going bad in storage. This year I took the extra precaution of oven-drying the beans for 10-15 minutes at 175 degrees to be really sure that they are free of moisture.