In 2012 I was able to grow 2,028 pounds of vegetables in our backyard garden. Not only was it a crazy undertaking, but it was an amazing amount of fun. We’ve moved twice since then {you can read all about the house where this all started, and the HOA house if you’re interested} and now that we have finally settled in to our new life here on the East coast, I thought it might be fun once again to keep a tally of all the glorious fruits and vegetables we are able to harvest in a growing season.
I set my garden budget {seeds, compost, and garden supplies like a new bulbs for my grow lights, an indoor/outdoor thermometer, row covers etc.} at $500 for this year. Ideally, I’d love it if I could sell $500 worth of our extra garden goodness at the end of our driveway at a pop up farm stand {a table really} to recoup the money spent on our vegetable garden. Poundage wise though, I have no expectations for this year. I’m just hoping to grow enough food for our family, and a little extra for the neighbors.
This morning I went out to the garden to harvest chives for a quiche when I noticed there were a few other items ready to gather up as well. And so it begins!
The backyard vegetable garden tally of 2018:
Vegetables
Green Onion 5 ounces
Swiss Chard 12 ounces
Turnips 3 pounds
Herbs
- Chives 2 ounces
- Mint 1 ounce
- Oregano 2 ounces
Total Food Harvested in 2018 4 Pounds 6 Ounces
Total Eggs Collected in 2018 {with 7 hens} 0 {the ladies are just 8 weeks old}
I have absolutely no idea if I’ll be able to achieve my goal of recouping our $500 garden budget, or how much we’ll grow this year, but with any adventure, half the fun is getting there, right?
Keep Calm and Dig on! Enjoy the weekend everyone,
~Mavis
If you are new to gardening or just want to learn more about organic gardening, my #1 favorite garden book is The Gardener’s A-Z Guide to Growing Organic Food
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Tanya says
I LOVED it when you did the running tally of food harvested from the garden. Was so hoping you would be doing it again when you moved into your forever home.
Maxine says
Please let us know what you use them for or how you prepare them? Need ideas.
Lauralli says
I second this! Please share!
Lace Faerie says
I would love to know how to use turnips. I’ve only had them cubed up in soup made by my HH’s mom. Although Mama fed us a wide variety of fresh veggies, she rarely, rarely ever used potatoes or anything with carbs. Also, because my father spent a couple of years in an orphanage and was feed mostly potatoes at almost every meal he hated potatoes. Until I introduced him to herbed red potatoes.
Shari says
This will be great fun to watch!
Em says
Mavis,
What a great feeling- to go into your garden to pick chives for your quiche! Your goal of recouping the $500 budget is a good one, however whether your meet it or not, you have the satisfaction of growing your own food. It doesn’t get any better than that.
Mama Cook says
I third the request for tips on what you harvest. I know you often post recipes, but are you drying your herbs, making mint tea, curious minds want to know! I also would love to know what type of scale you’re using? My plan was to just step on my bathroom scale, but realized that won’t measure the ounces.
sharon says
Anyone have any yummy recipes for turnips? Preferred without meat. Thank you!!! 🙂
Teresa says
Hi Sharon, When I eat turnips I just peel them, cut into wedges and eat them raw with lime and a sprinkle of salt. My kids will even eat them this way.
Carrie says
I roasted some the other night and dipped in ketchup like fries! My MIL boils and mashes like potatoes. I prefer using the greens but I let a lot get overgrown this year so I need turnip root recipes as well.
Shari Harniss says
I think the turnip root has a great flavor on it’s own. You can always mash them, use butter if you like.
Don’t forget to cook the turnip greens. Oh my, are they good! The best way, (to this southern girl) is of course, with some sort of pork or smoked meat. You can just cook them in water with seasonings. So good for you!
Carrie says
I’m really trying to get over the dirt taste of Swiss Chard. I have been adding one leaf to our morning smoothies. I added some chopped to roasted turnips the other night and it was still too dirty tasting. The chickens are getting the bulk of the chard this year since I have 8 plants!
Carol says
I treat the stems and leaves of chard like two different vegetables. After removing the entire stem, I use the leaves like spinach, cooked or raw. Younger, smaller leaves are more tender and better used raw than the large, old, tough leaves. I’ve still not found a way to use the stems that rocks my world, so I usually compost them. But, they are fairly tasty in a Japanese-style Tsukemono, after chopping, blanching, and dressing with rice vinegar, tamari, sugar, and sesame oil.
Rebecca in MD says
Thanks for these tips on chard stems, Carol. I am growing Swiss Chard this year for the first time. I received free seeds with my seed order this year. They are growing well.
I harvested my first batch last week and sauteed the greens only in some olive oil with crushed red pepper and onions. I thought it tasted a lot like spinach and really enjoyed it.
Carrie says
Have you heard of pickled chard stems? I haven’t tried it yet but it was intriguing enough that I may soon since my chard is going nuts!
Tamera K Hort says
Swiss Chard is gorgeous!
Robyn says
My grandmother always added a splash of vinegar and butter to chard. I love it that way. You can make cabbage rolls with the chard leaves rather than cabbage. Sauted with garlic and a splash of soy sauce is tasty. In lasagne instead of spinach. Think Spinach and then replace with chard. Thinking outside the box!
Rebecca in MD says
Love the idea for making cabbage rolls with the chard – – – thank you, Robyn!
leslie says
After you tilled the ground, did you add any compost or extra soil to your dirt?
Mavis Butterfield says
To the main vegetable garden, yes. About 5 wheelbarrow loads.
Leslie says
And so it begins…
Marybeth says
If you aim at nothing, you will hit it every time so go for it. Last year I did grew 450 pounds of tomatoes. I am down to our last 4 jars of sauce. I did buy an occasional tomato for sandwiches and salads but mine were better. I hope I can do it again this year.
P.S. Your Swiss chard is gorgeous.
Leslie says
Incredible. I grew 150 pounds in 2016 and thought THAT was a lot.
Gail Nowakowsky says
Being of Ukrainian heritage my family loves the holopchi ( cabbage rolls) I make with Swiss chard. You can also use beet leaves when they are young and tender. The filling is made from rice, to which has been added sautéed bacon bits, onion and dill fronds. To many Ukrainians the best holopchi are small- less than an inch in diameter and shorter than the width of your palm. You can make more than one per chard leaf.
Holopchi are baked in a covered casserole dish. I usually pour about half a cup of water over them and then cover with a layer of leaves before putting the lid on them. I used to pour a large amount of whipping cream over them in place of the water! Now i make, instead, a cream sauce and pour it over them when they are done baking. For this you sautée more onions and then add 1 1/2 cups of whipping cream and simmer till it thickens some. Absolutely yummy! No taste of dirt either. You can make a meal of them.
Oh yes, blanche the leaves before you roll them and remove the large centre vein.
Greetings my American friends from British Columbia, Canada!
Gail N.
Jillian Lalli says
That sounds delicious!
Amy says
Gail, Do you blanch the Swiss chard leaves or use them raw?
Thank you!
Gail Nowakowsky says
Addendum to the holopchi recipe- you can put more finely chopped dill in the cream sauce as well. The dill in the holopchi is also finely chopped.
I would be interested to hear if anyone tries this and what your opinion is!
Gail N