This year was a mixed one. Near-constant rain through July and August slowed the harvest and bogged down a few plants. As a result, the bulk of our tomato and pepper harvest came in early to mid-September. Our fingerling potatoes did well, and we plucked a single acorn squash but our sole pumpkin got infested with squash borers, then helpfully eaten by some local wildlife.
We did well with cherry tomatoes, but the larger heirlooms we planted didn't provide us much this year - enough for a few pints of salsa (6 to be exact, made with locally grown onions and our own cilantro), but not enough for making and canning batches of pasta sauce.
We did well with basil from our own plants and the CSA, so my husband made and froze some large batches of pesto. Fresh garden pesto tastes wonderful in the cold of winter. Today we'll be roasting peppers to freeze, that will top salads and homemade pizza for months to come.
All this was in addition to the lettuce, squash and other things we harvested for in-season eating.
We also blanched and froze green and wax beans, which we'll enjoy over the cold season. In addition, the transplanted raspberry bushes gave a few treats, and they are thriving. We should see a good raspberry and blackberry harvest next year. Both apple trees and our cherry tree are thriving, and next year we'll be putting in some peaches and an apricot tree. We'll also be able to take advantage of the first asparagus harvest next spring.
It was a small harvest this year, but a good one nonetheless. Given the weather, my pregnancy exhaustion, and our busy life, I am a little disappointed, but not terribly. It was our first year with our garden, and while it wasn't the large source of winter food we daydream about, the perk of gardening is that there is always next year.
3 garden beds got built this year, and they will be planted while we create more in the spring. Our ultimate goal is 7-8 of them. It may take a couple years to get there, but it will be worth the effort.
Our local food experiment is still in progress. It will take a few years to come to fruition, but I look forward to the process. And every tomato I slice that didn't get trucked in from somewhere else is filled with the seeds of our future.