2014 Urban Homestead Preservation Totals

The garden is done for the year, and I am seriously bummed.

Before you ask: No, I didn't plant any cool weather crops. I started a new job in August, and thought I would be totally overwhelmed and planting a 'new' set of crops would be a waste of money.

I was partially right. At first I was totally overwhelmed with my new job, and I could barely remember to feed the chickens, let alone spend an hour tending the garden. Now that I have my feet under me again, I think I could have planted a few things.

Regardless, I was soooooo impressed with my garden this year. Hell yes, I'm going to brag - it was off the hook! What makes this season even better is that the ladies just started laying 2 weeks ago. Two of the girls are laying (not sure which two…), and between them we are getting an egg a day, sometimes two a day.

Anyway, back to the garden.

I had beans, tomatoes, herbs, onions, peppers, leaf lettuce and other greens to share all summer long. John and I ate as much as we could, and we passed on the surplus to family and friends. Random neighbors got bags of goodies that could rival a small CSA membership. Every potluck I attended featured a recipe that would use up all those stinkin' green beans. We even put a table out on the front sidewalk with a few bowls of produce (and our blog business cards, of course!).

One of our goals this year was to build a sense of community and raise interest in urban farming. I would say sharing the fruit of our labors helped accomplish that goal.

Another goal was to eat as much fresh produce as possible while in peak-season, but we did manage to preserve a bit of our garden goodness. We put up (or froze):
  • 5 quart baggies of green pepper strips
  • 5 quart baggies of sliced/diced banana peppers
  • 2 quart baggies of diced jalapeño peppers
  • 5 gallon baggies of cored, whole tomatoes (to be processed into sauce this winter)
  • 12 quart baggies of shredded/sliced carrots
  • 2 quart baggies of shredded/sliced zucchini
  • 6 half-pints of jalapeño jelly
In our pantry, we still have a small variety of home-canned items from last year, like:
  • Basil marinara sauce (we use this as a pizza sauce, too!)
  • Whole crushed tomatoes
  • Mexican-seasoned tomatoes
  • Salsa
  • Strawberry jelly
  • Grape jelly
  • Peach jelly
  • and frozen sweet corn in the deep freeze

How did your garden do this year? What did you preserve? 

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  1. The garden was bountiful here in MN- many tomatoes, squash, radishes, and zucchini. The peppers took a lot of time to mature, but I did end up getting a handful of jalepenos and other peppers. This was my first year canning, so I canned some tomatoes and apples. Our apple trees gave us 25 gallons of apples! I plan on planting some more fruit trees next year, and we also are hoping to get some blueberries from some newly-planted bushes. I just hope I can keep the soil acidic enough for them!


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