Sustainable Eats

Yuzu – 0
Apples – ours 0, bought and dried, sauced or made pie from 100 pounds, Tonnamakers or Rockridge Orchard
Peaches – 120 pounds from Rama eaten, dried, salsa, chutney, jam, pie filling, fruit leather, canned, frozen
Apricots – 18 pounds from Rama dried or frozen
Cherries – ours 1, neighbors about 10 pounds, One Story Farm 20 pounds dried, pickled, canned and frozen
Strawberries – ours countless, eaten fresh, ice cream, jam, 40#s from Billy’s frozen or fruit leather
Raspberries – ours 0, bought 2 flats frozen or freezer jam
Blueberries – ours a few handfuls, 1 flat purchased to freeze and made cobblers and scones
Blackberries – ours none because we took them all out! Picked 3 quarts for juice and cobblers
Plums – ours 0, 70 pounds from neighboring trees dried, frozen, canned, chutney, plum sweet and sour sauce canned
Artichokes – 6 this year
Serviceberries – 1 pint to eat fresh, couldn’t get them picked in time this year so the birds got them
Beans – 10 quarts and going strong frozen, dried and pickled plus fresh eating
Cucumbers – 3 quarts dill pickles, 3 pints bread and butter pickles, fresh eating, 1 batch kosher dills that molded
Zucchini – countless. 5 pints zucchini relish, dehydrated 8 large ones both grated for muffins & sliced for soups, ate them all summer long
Acorn – 45 pounds to store in the garage for muffins, quick breads and dinners this fall
Butternut – 7 pounds
Potatoes – 6 pounds Yukon Gold and Ernst Roesling almost already gone
Basil – 2 quarts frozen pesto with 4 bushy plants waiting the scissors
Tomatoes – countless pounds. 2 gallons dried, canned 3 quarts tomato soup, 3 quarts tomato veggie juice, 4 pints salsa, 2 pints tapatio style hot sauce, 8 quarts stewed tomatoes, 8 quarts tomato sauce for pasta, pizzas, soups and stews, 3 pints tomato jam, 2 pints roasted tomato chutney, 4 quarts green tomato chili enchilada sauce
Garlic – 10 heads roasted and froze to use by the clove
Leeks – 2 pounds
Scallions – 2 pounds
Storing Onions – 5 pounds will make onion marmalade once things slow down
Sorrel – 10 pounds, froze a quart as frozen pesto. I wish I had made more!
Arrugula – 5 pounds – ate in salads and froze a quart of pesto cubes
Claytonia – didn’t count. We didn’t like this and composted the plants
Purslane – same as above. It’s ok when very young, otherwise it’s too slimey!
Kale – continous and too numerous to count
Broccoli – 8 large heads plus side shoots before taking out the plants to make room for fall, winter & spring carrots
Arctic Kiwi – ours 0
Fig – ours 1
Quince - ours 0
Cranberries – ours 0
Asparagus – ours 0
Huckleberry – ours 0
Cardoons – 4 pounds stalks
Aronia - ours 0
Black Current – ours 0
Meyer Lemon – ours 0
Rhubarb – tons! Froze juice cubes for later use, made rhubarb soda and “ade”, rhubarb jello and will make fruit leather soon
Cauliflower – 6 heads, all eaten fresh
Corn – 60 ears. We are sick of it! Ate it fresh, froze some, put up 2 jars of corn relish which was a huge favorite
Celery – continuous for cooking but the insides are hollow so not good for eating
Jalapenos – 6 but not very hot
Bell Peppers – 2 very tiny ones
Pumpkin - 2 jack o lanterns and 1 pie pumpkim
Muskmelon – 1 softball sized one but the flavor was delicous
Watermelons – 7! Even my 6 year old declared he was sick of them so I’ll be making jelly & rind pickles from the last one
Carrots - 6 bunches but I have 2 beds planted for fall & winter so there should be many more
Beets – 6 bunches for fresh eating and 3 pints of pickled beets but again many, many more on the way this fall
Chard – continous. I planted about 20 plants
Mustard – about 8 bunches before they bolted. I have more planted for fall that are almost ready
Radishes – too many for us to eat. They were spread throughout the cucuberits to ward off the squash beetles
Radicchio – too many! We composted most of them
Peas – Hard to say because the kids & their friends stood and ate them for hours. We ended up with none to freeze.
Mache – not enough.
Eggplant – 6 weighing about 1 1/2 # each
Tomatillos – still ripening
Sunflowers - pounds of seeds but I’m letting the birds eat them since I’m too busy to shell them for the chickens!
Borage
Summer Savory
Chammomile
Parsley
Oregano
Spear Mint
Lemon Verbena
Cilantro
Marjoram
Thyme
Rosemary
Chives
Chocolate Mint
Wintergreen
Bay Laurel
Fennel

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