2015 Summer Harvest

All of the produce that we preserve comes from within ten miles of home; it is transported here by bicycle. The bold entries were grown on site. This, of course, does not account for all of the fresh produce we ate during the growing season.

Blueberries: 2 quarts dried

                   3 quarts frozen

Peaches: six quarts dried

15    pints canned

Apples: apple sauce 8 pints

              Apple butter 18 half pints (it turns quickly)

               Dried 4 quarts

               Juice 19 quarts

Figs: 7 quarts dried

Plums:  butter 6 half pints

              Pickled 6 quarts

Grape juice: 36 quarts

Beets: pickled, 7 pints

Tomatoes: roasted and canned 54 half pints

                        Dried 3 quarts

                        Salsa 10 pints

                        Longkeeper storage tomatoes 10 pounds

Cucumbers: It was a very good year…

                        Quick Dill 10 quarts

                        Senfgerkin 10 pints

Gooseberry jam 4 half pints

Potatoes:

            Blue three pounds—a mystery

            Yukon Gold 13 pounds, plus some early harvest

            Desiree 21 pounds

            Kennebeck 25 pounds

            Russian fingerling 26 pounds

Pumpkins and squash; six pie pumpkins and one blue Hubbard squash