As I was having my early morning coffee, I realized it was Friday, and I still needed an idea to enter in the slug fest called #foodfightfriday, hosted by none other then @dandays, @idig, and @jlsplats.
As I approached the kitchen counter for my second cup of dark roasted, hold the milk and sugar please, cup of bean, there it was, bang, problem solved, the Unicorn ledger.
For the past several years we have kept a journal of our garden.
By now, most of you who have indulged in reading my fff posts, know that around here @farm-mom is the real cook.
Sure, I could have dove head first into her stockpile of pics displaying the wonderful meals she prepares for us.
I may have chopped some veggies in some of those pics.
My face may show up in some of those pics doing the dishes.
Dishes are my forte, both emptying them and washing them.
But this time around I wanted a #fff post which would truthfully display my involvement in the activities being shared in Round #72.
I'm tired of being an impostor.
My idea is to share with you our accounting system, for what we produced in this year's garden.
We have already logged this info, why not bring it to life with some pictures.
When we look back at this post a year from now, it will tell a more detailed story of our garden of 2019, than just a journal.
TOMATOES ***
Plenty for daily consumption, to share with family and friends, but not enough to make any serious tomato sauce.
CARROTS **
17 pounds, enough to blanch some and freeze, but 13 pounds less than last year.
GREEN BELL PEPPERS ****
Great year, plenty to eat fresh for almost 5 weeks through the summer, and plenty to store.
GARLIC ***
We do love our garlic, only 3 stars because we need more.
ONIONS *
Second year that we have had a disappointing yield, but I think I have it figured out. Next year we'll adjust PH, and the soil needs more organic matter.
BEETS ****
My favorite vegetable with a 4 star rating. 😍
4 stars last year as well, just keep doing what we're doing! Plenty of beets for every one, with 20 pounds in storage.
BROCCOLI ****
Having planted 20 broccoli plants, we were able to add this wonderful vegetable to so many dishes. After the main heads were cut, we harvested the florets until the middle of November. Some in storage, but will be growing more next season.
GREEN CABBAGE **
You will not see any stars next to the cabbage in our log. We were able to let the cabbage go until the last week in November. All the other produce had been picked by then, and we forgot to log in the cabbage when we finally harvested.
!st year with cabbage, we will be planting more next year.
STRING BEANS ****
these three poles of beans, about 10 feet high, produced enough beans for everyone,
and gave us almost 10 pounds to put in storage.
SWEET POTATOES *
First attempt at sweet potatoes. The plant looked beautiful, but the tubers were small and there were very few.
I know that this is one of @puravidaville's favorite veggies, my bad.
I know exactly the mistake I made when planting the slip. The slip is the sweet potato plant with the roots already developed. We will give this one another try.
CORN ****
Not home grown, purchased from an Amish farmer 3 miles away. The last 4 years we have bought 12 dozen each year.
If you love sweet corn, there's no better. The farmer grows it organically, which is the only way we love our veggies!
Half of our bounty will be turned into nibblets, and put into storage.
The remainder will be stored on the cob.
Califlower **
This is the first year we tried this vegetable. Moderate success, but worthy of another try.
This is what I would like to get next year. I bought this beauty at the farmer's market.
Zucchini **
A Powdery Mildew played havoc with our squash for half of the season. Big problem until we found an answer, baking soda, vinegar and water.
There are so many great dishes for squash. Next year should be better.
CUCUMBERS ***
Cold weather cut their season a little short, or they would have gotten 4 stars.
POTATOES ****
The winner of the 2019 garden season.
We had better get busy eating potatoes, 103 pounds goes a long way. It's a good thing they can be prepared in a million different ways.
BUTTERNUT SQUASH *
Total yield 2, not sure about next year, they take up so much room?
EGGPLANT *
This was the only eggplant to set. I have learned that the nights are to cool for the flower to set. Night time temps need to remain above 60 degrees, and that just ain't the case in this neck of the woods.
WILD BLUEBERRIES ****
What a bounty, and free for the picking, as many as you can handle.
With 44 pounds in the deep freezer, we should again make it from one season to the next without running short.
WILD BLACKBERRIES AND RASPBERRIES ****
Once again, you can pick until you drop. A few months ago, I believe it was @plantstoplanks that posted about picking pears at her mom's house. She mentioned in the post that she was very sore afterward. She stated that it was due too her holding her arms out for so long while picking the fruit. At that exact moment I knew why @farm-mom and I had a knot between our shoulders for a few days after harvesting the berries. It does take some effort to collect as many as you can when the opportunity arises.
With very little effort we were able to freeze enough of this beautiful sauce to last for a while.
This stuff tastes great on ice-cream, fish, and goes great with a salad.
Walnuts **
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That wasn't the way it was supposed to work out, the dam squirrels got more than us. 😢 After finally coming up with a solution we were able to salvage some.
144 in total.
Not bad looking and tasty too!
Before I push the button down on this post, I have heard that #fff and @appreciator have teamed up. Welcome aboard my friend, you are going to meet some great people here, just get into the arena.
What a great way to keep a journal!
Hope you enjoyed!