As part of my planning, I thought it might be fun to share a few numbers with you to show what we grew, how much, and what it ended up getting used for. Makes me feel warmer just writing it all down!
- cucumbers...165lb, lots of pickles, salads, gazpacho
- tomatoes, ripe...182lb, green salads, salsa, sauces, gazpacho
- tomatoes, green...89lb, fried green tomatoes
- tomatoes, grape...65 pints, green salads, pasta salads
- mixed greens...53lb, green salads, soups (arugula, mustard)
- green onion...11 bunches, garnish
- blackberries...7lb, cobblers
- apples...107lb, baked apples, chutney, salads
- peppers...15lb, salads, omelets, baked beans
- watermelons...20 each, breakfast fruit, green salads
- butternut squash...36lb, soups
- pears...18lb, green salads
After writing it down, it is easy to see that tomatoes, cucumbers and salad greens were our big crops. It seems that we can utilize those no matter the quanity coming in. The homemade pickles ended up being the crowd favorite this year thanks to a bumper crop of cucumbers. The apples were a nice surprise since we do not get a reliable crop of those every year. As for next year, I will plan on sticking with our big producers, but try a few new veggies and fruit on a smaller scale like heirloom melons, green beans, and a surprise or two. Once I get into the seed ordering there is no telling what I will end up with.
In the four years we have grown the Evins Mill garden, it has been more successful every year, and we are planning on that to continue. It is very satisfying for me to be able to grow some of the food that ends up on your plate, on our table! I look forward to seeing you at the Inn this year.