Harvest Monday, 30 June 2014

My fruit continues to dribble in. This is the first year for the currents. I'm not so sure I'm in love with them. The taste is fine, but the seeds are hard to just eat. Raspberry seeds are annoying too, but not nearly as bad. I've learned to chew them without putting my teeth together so they don't get stuck. But current seeds are huge in comparison. Way too big for me to want to eat them with pleasure. So I think I'm going to collect and freeze them and deseed them all at once. What about the rest of you. Do you eat currents out of hand or do you seed your currents?

The vegetable harvests have been nice and varied this week. No huge piles of one thing that I need to deal with thank goodness. I pick peas every few days and give half of them to my townhouse mates. I tried freezing them again last year, but didn't like them frozen. So I'll just share. That way we can all enjoy them to their fullest. Frozen snap peas taste good, but I've never been able to get the texture to something that I want to eat. I suppose I could puree them for soups or something, but it isn't worth the bother when they are so good fresh.

I picked my first ever fennel. I like it well enough. It may end up being one of those things I fall in love with over time. Like snap peas and broccoli. Or it may be one of those things I enjoy occasionally, like kohlrabi. Time will tell.

And speaking of kohlrabi. I picked the last one this week. They keep pretty well in the fridge, but I suspect they will all be gone in a couple of weeks. They make really good finger food. And the first of the favas are in. I don't think I'll have anywhere near the harvest of last year. But hopefully it will be decent.

And the first broccoli was picked yesterday. It was 18oz, so just over a pound. I ate half last night for dinner and half tonight. I'm neglecting the other veggies in favor of it. The first broccoli is always such a treat.

And this was the week I went over 100 pounds. Whoohoo! I checked how I was doing compared to previous years. I'm just a touch down from last year and just a touch up from 2011. 2012 wasn't really comparable because of the unheard of lack of winter that year and unfrozen soil in February (really in decades gardening around here, I've never had my soil unfrozen then). So I seem to be doing pretty much normally. Except for the late spring start this year I've been very happy with all the vegetables I've been pulling out of the garden. The fruit is another matter. I need to rotate the strawberries more. But I really don't have a great way of doing it. I'll see how they do next year, but I might have to give up a vegetable bed if I want to keep producing them. Then I could rotate. And I've fixed the raspberry watering problem, but it will take some time for them to recover.

• Alliums: 0.36 lbs
• Beans: 2.69 lbs
• Broccoli: 1.13 lbs
• Carrots: 0.95 lbs
• Greens: 4.07 lbs
• Asian Greens: 2.63 lbs
• Herbs: 1.60 lbs
• Peas: 2.14 lbs
• Roots: 0.58 lbs
• Weekly Total: 16.13 lbs
• Yearly Total: 104.88 lbs
• Yearly Tally: $-149.29

• Fruit
• Currents: 0.05 lbs
• Raspberries: 0.09 lbs
• Weekly total: .14 lbs
• Yearly total: 3.26 lbs

Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.

A Gorgeous Day

Today I spent a long time out in the garden weeding. It is a gorgeous day. Not too hot and the humidity is gone. At times like this I wish most days could be so perfect. With the occasional rainy day in between to make the plants happy too. But without those miserably humid days like earlier, would I appreciate it as much?

After weeding is the perfect time to take those sweeping photos of the garden. Not that I can really get sweeping photos in a 1/5 of an acre lot with two townhouses on it. And those beds might be all weeded, but the abundant dill and sweet alyssum make it look a bit messy. My circle garden is being taken over by the sweet alyssum. I wasn't going to let it take over quite this much, but somehow it got out of control. It seems so happy that I just don't want to get rid of it. I ought to at least cut it out of the melon bed so they don't get taken over. In a month I'll be saying the opposite. Because you know melons. They will spread. And I'll be trying to keep the melons out of the paths with the sweet alyssum.

The dill has taken over sections of the circle garden too. I was going to keep it weeded out of this section, but the black swallowtail caterpillars were all over it earlier. And I didn't want to hurt them. Now it is starting to go to seed. Such pretty flowers. I know if I don't get them out soon, I'll be weeding this section of dill yet again after the flowers drop their seeds. But so far the flower has convinced me to leave it be. I have dill with mind control. That must be it.

I didn't take one of those "sweeping" photos of the front yard. But I did take a photo of the entrance to our yard. The zinnia bed sits in front of my neighbor's tomato patch. In previous years I grew taller 3' zinnias that fought it out with the neighbor's cherry tomatoes. With my zinnias going through the fence into his tomatoes and his tomatoes coming through the fence into my zinnias. It might be a more peaceful summer this year. These are only supposed to get half that tall. I got tired of propping up zinnias, and am hoping the shorter ones can keep themselves upright. Or if they do flop after a rain, maybe no one will notice as they are so close to the ground already.

While I was out weeding, guess what I saw? Isn't it gorgeous. I think I'll pick it tomorrow for dinner. Tonight I'm having my first fennel ever. I've never grown it before or cooked with it. I'm going to have it on a pizza no less. Caramelized fennel and onions with a little ham. I'm still trying to decide if fig jam or plum sauce would make a better pizza sauce for it. Any opinions?

I want to leave the rest of my fennel for seed. The packet I bought had barely any seed in it and I hear it can be a real weed if you let them go to seed. It reminds me of zinnia seed. The packet I first got was so tiny with only 25 seeds. It isn't like zinnia seeds are hard to harvest or don't put out a lot of easy to collect seed. So why only 25 seeds? Since then I've just saved it myself. But Seed to Seed says that Florence fennel can't be grown for seed in the northeast. Is this true? Has anyone else been successful here? I've found a couple of mistakes in that book that say you can or can't do something here that I disagree with (not that I remember what they were, but I do remember disagreeing with it as I read it, probably out loud too). So maybe they are wrong with that too?

If you live in the northeast and have grown fennel for seed, let me know. If there are any tricks, I'd love to know that too. But I can always try stressing the plant out. Growing guides say not to transplant as it makes the plant bolt. Hmm I can do that if necessary. I hate mistreating them that way though if I don't have to.

Row Cover Problems

I've done a good job of staying out of the garden this week so far. Tuesday I was out gleaning. Wednesday I did get the dog walked before it was hot, but after harvesting some veggies I was chased inside. We got into the 90s and I'm such a heat wimp. Today I went into the garden before walking the dog which meant I got some work done, but oh the walk was so drippy. It wasn't that hot mind you, but the relative humidity was about 80%. Blech! So I'm once again inside in air conditioning. Not to lower the temperature, but to lower the humidity. I didn't do everything I needed to get done this morning. I still need to do some serious weeding in spots. But that will wait until tomorrow.

What I did get done today was deal with all my row cover issues. I put a row cover on my onions earlier this year to protect them from the onion maggots. And my how they have grown. I think they are the healthiest they have ever been. But as you can see the tops are straining the row cover. The tops have long since pushed past the row cover hoops.

They were strong enough to pull the row cover up from the soil. Which means the onions maggots will have a chance to get in again. They have three generations here in the northeast. The first wave came out in May. But the second wave should peak in a couple of weeks (1960 GDD base 40F). So there are probably a few out now. I had to get that edge tacked down. So I took another row cover that I'd used earlier in the spring and cut it in two lengthwise. Then I hand sewed it to this one. Now it is wide enough to stay down when the onions push up. If I'd known I needed such a wide piece I would have done it on the sewing machine earlier in the year. But I didn't want to take it totally off and risk an influx of flies.

The onions are just starting to bulb up now. In a couple of weeks I expect I can start eating some of them. I really want them big enough to be worth picking. I have plenty of bunching onions that I'm not eating so I don't need them for green onions. But I want those bulbs.

My second row cover issue was the zucchini and the cucumbers. According to the GDD the borers ought to be out now. But the cucumbers are just starting to run (well the earlier planted ones at any rate). So they need to be uncovered. Not good timing on my part.

So I moved my row cover back to let the cucumbers out. And I made sure that all edges of the row cover are fully tacked down. The zucchini aren't blooming yet, but I expect them to start soon. I'll either have to ignore them for a few weeks, or I'll have to try to lift up the row cover in the early morning and try to hand pollinate every couple of days. I really hate the squash vine borer.

The oldest three cucumbers (the rest I had to reseed) were starting to get very long and climb the inside of the row cover before I moved it. So they needed their trellis up. I swear I had more 6' tall T-posts. But I can't find them anywhere. I had to remove the 4' ones from my plum tree and use those instead. I tied some bamboo to them so they would be tall enough. I don't have all the lines up, but I'll add them as the cukes get bigger and need more height.

Harvest Monday, 23 June 2014

I harvested some lettuce before our hot spell. And the first kohlrabi.

But after our hot spell I had to harvest all of the second sowing because some were starting to bolt. I tossed what was bitter and this is what I was left with. I gave half to my townhouse mates and kept the rest. I'll be eating this for the next couple of weeks. And if my townhouse mates need more I'll give them some more. But it couldn't stay in the ground any longer. I also harvested a bit of the third sowing. The deertongue is just not holding well. It gets bitter really fast. So that came out too. I think I won't plant any more of that one.

I did learn something when pulling the plants. There were lots of earwigs in the plants, while the Chinese cabbage had very few. So it wasn't the cold weather that kept them down in the Chinese cabbage patch. It was the biochar. Or more probably the ash from the biochar. I need to find someone that burns wood over the winter and has clean ash that I can have. It kept the earwigs out long enough to harvest my heads without too much damage. Now I don't mind the earwigs in the lettuce too much. They freak me out, but earwigs are omnivores. They may love to eat Napa cabbage, but they don't eat the lettuce much if at all. Instead they eat the aphids. I almost never have aphid problems in my lettuce.

The first harvest of snap peas came out of the garden along with some chocolate mint cilantro.

Also first harvest of carrots came out. Then more carrots and peas. The carrots are Mokum and Yaya. I've grown Mokum for years, but Yaya is new. I learned a couple of things. Mokum is a touch faster than the Yayas. They are both just as nice this time of the year. Many carrot varieties are bitter this time of the year, but these are not. And Mokum has more carrot flavor than Yaya. Yaya is a bit flavorless. They might get better when they are older. I'll have to find out.

The other thing I learned is to not plant my carrots the year after a two sisters bed (corn and squash). I have nematodes in the garden and as you can see above some of the carrots didn't grow long and straight. Even more than you see here were distorted as some were just tossed. Nematodes are the reason. The Yayas seem a bit more affected, but I don't have a good sample yet. I know better. One year I put carrots after tomatoes (when I still grew tomatoes). The addage that carrots love tomatoes is just because the nematodes go for the tomatoes when they are grown together. If you put carrots after tomatoes, there are so many nematodes in the soil they all get stunted and deformed. I know from past experience to put carrots after something in the cabbage family (preferably mustard). But when I made up my rotations last year I didn't take that into account. Whoops!

My strawberries were very disappointing this year. But now it is time for the raspberries. I won't get many as a lot of the small patch died back over the last two years. I found out they are in the rain shadow of the house, so weren't getting enough water. I put in a soaker hose this year and they are doing so well now. I hope they spread back to the areas that died off before. Raspberries are usually such weeds.

And the big harvest this week was the Chinese cabbage, both Napa and Michihili. That is over 17 pounds. It was a good year for them. Better than usual. I even got one of the Michihilis to head up this year (the long head). I think this is because it was not close to the brick path. I ought to switch these to the far end in the future and put the kohlrabi near the path. I've done it the other way so long that I never thought to switch it. But I put in an extra Michihili this year and that is where it fit in. I've used the same layout for so long that I never even thought to change how it was done. But now I know.

All in all it was a great harvest week. But as you can tell it was a pretty good learning week as well. I've been gardening for decades, but I always seem to learn new things every year. Or relearn sometimes.

• Carrots: 1.27 lbs
• Greens: 9.75 lbs
• Asian Greens: 18.21 lbs
• Herbs: 0.45 lbs
• Peas: 1.73 lbs
• Weekly Total: 31.41 lbs
• Yearly Total: 88.75 lbs
• Yearly Tally: $-206.32

• Fruit
• Strawberries: 0.09 lbs
• Rhubarb: 0.15 lbs
• Raspberries: 0.05 lbs
• Weekly total: .29 lbs
• Yearly total: 3.12 lbs

Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.

Celebrating Chinese Cabbage

I noticed on Thursday that two Michihili cabbages were bolting pretty badly. How did I miss this? So I waited until Friday morning to pick them. Greens are always better picked after watering and in the morning.

The Napa cabbage (short ones) weren't destroyed by the earwigs for the first time in years. Was it the cold? Or was it the biochar (very ashy and probably repelled the insects early on)? They were just starting to get in though. I had to peel back a bit of the heads to get rid of them.

I had a question posed to me, weirdly on another blog, about harvesting Chinese cabbage that hasn't headed. Sometimes a head won't form before it bolts (like two of the three Michihilis this spring). I find it common for Michihilis to not form heads in the spring. Their heads are much more reliable in the fall. Occasionally Napas won't, but they are better than Michihilis and again, it is easier in the fall. But you don't need a head to have the cabbage edible. It is nice and sweet if it was blanched at all and even the dark green more prickly parts are good in soups. I'm guessing they are even better for you than the blanched parts. All edible and all tasty.

Nice blanched Napa cabbage on left. Unblanched Michihili leaves on right. Both frozen for the winter.

So you can eat more of that head than is traditional. I do tend to toss out the outermost leaves. But on the Michihili head above you can see I kept some of the dark green parts there. And I cut some off in the middle as the bottom was blanched and the top not so much. I also kept a lot of the larger more outer leaves which you see above. They were blanched (the boiling type of blanching this time) and frozen for winter soups. They will be perfect for that. And will have lots of flavor. That wonderful mustard flavor really tends to come out when a cabbage is bolting. If you are like me, that is a good thing. So I never regret my bolting Chinese cabbages. I celebrate them.

Though just to be clear I am keeping those nice heads too. Those are great because they store so long. I've wrapped them in towels in plastic bags in the fridge. Chinese cabbage can last up to about two months in the fridge. I've had some last longer. But better to eat them faster.

One of the bolting Michihili cabbages had a whole bunch of nice little flower shoots. These make good eating. The other was too destroyed by earwigs. I'd never had earwigs in the Michihili this bad before. The seed for the undestroyed head was from old seed from Mac years ago. I wish I knew what variety this was and where I could buy more. The Green Rocket sold by Pinetree doesn't grow as big and the earwigs love it like they do the Napa. So I'm still on a Michihili search.

After pulling (I left one Napa in and now I'm regretting it), I have a partially empty bed. My plan says to grow pole beans and bush beans, but I'm not going to grow many beans because I don't even know if I can eat them now. So instead I seeded some of it in carrots. As more of the bed gets harvested, I'll seed more carrots. I might put a few beans in later, but I'm not sure yet.

Bad Sprinkler

Yesterday was the first day I watered the garden as a whole. I put a big sprinkler on top of an upside down trash can (to get over the foliage). Sadly I did not remember that I NEED to put bricks on the side to keep it up there. When I found it on its side, the onions had been dug up.

But did I learn my lesson. Oh no I did not. I put one brick to keep it from falling on that side and it fell on the other digging up some carrots. I repaired the onions as best I could. But I harvested the carrots. They are Mokum carrots and nicely sweet.

The peas have started to come in so I've started to eat them. I haven't tried them since taking all the legumes out of my diet. I hope I don't get sick on them. I so love snap peas.

A Week In Food

My elimination diet has changed my relationship with food. I don't know how to totally describe it, but it is there. Part of it is my connection to the world. My garden has always been a huge connection for me. To me the garden is not just to feed my body, but my soul. To plant a seed and see it grow into food is a miracle. Growing food is to see the circle of life and our connection to the earth. I once had a talk with my mother. To her food is just fuel for the body. For me it goes deeper than that. With my elimination diet I had a much more adversarial relationship with food. It got better as more food was back into my diet, but the lingering effects are there.

And even more so, the food was poisoning me. First the nightshades a few years ago, now the legumes and mushrooms. I'm also worried about how deep my legume problem goes and the variety of food I can eat. So food has become less happy than it was. I want to eat health food, but what does that really mean for me? In the past I probably ate about 90% of my own vegetables for 10 months out of the year. March and April were often hugely supplemented from the store as the winter stores ran out, but the rest of the year I did pretty well. Now I'm doing more store bought vegetables to supplement what I have. In the past I would have felt guilty over it as I have a huge pile of produce in the fridge. That isn't to say I don't eat from my produce, but I do supplement more now.

So here is my week of eating. Above has been my breakfast each day. I make a smoothie out of fruit (mostly frozen and bought, but I did have some strawberries from the garden) and homemade almond milk. Many people add ice and sugar, but I don't dilute it (well except the almond milk) and I don't add sugar. Fruit is pretty sweet as it is. And do you notice that the smoothie is in a canning jar? Well if you don't know the trick, canning jars fit blenders very well. The lips aren't as wide, so if you do it, make sure the gasket is on correctly. But it turns any blender into the equivalent of a Magic Bullet. It makes for a lot less mess and small things are better blended than in the big blender jar.

I almost always have salads for lunch. They vary a bit. The cucumber is from the farmers market (greenhouse grown) and the carrots and dairy from the store. The rest is from my garden. I eat a side with these usually. Often cheese and some kind of cracker or bread. Though yesterday I made garlic scape pesto for the first time and had it on pasta. I wasn't impressed. I love garlic scapes done other ways, but not this way. I think it would be good combined with parsley or with basil, but by itself I think it lacks depth. I doctored it with a bit of my homemade balsamic vinaigrette and that was good.

I'm going to show you the last seven dinners I made. It is actually eight days as we usually go out to eat one day a week. Last night was King salmon. Oh it was so good. It looks boring as I used nothing but a bit of salt and olive oil, but the taste was great. It was accompanied by some sourdough bread from the farmers market. We don't often eat white bread, but we do have it occasionally as a treat. The vegetable was sauteed bok choy with garlic scapes.

Tuesday was some chicken with a Parmesan topping over saffron brown rice. I was lazy so used some of my frozen veggies up and had kale and broccoli. And I had strawberry rhubarb cobbler for dessert. I don't usually make dessert. I often have chocolate after dinner, but today I wanted something more substantial. I was hungry. And it was so, so good.

Monday we went out, but Sunday I grilled. My burger was beef (with homemade plum sauce and dill pickle relish). Joel doesn't eat beef, so he had a choice of turkey or salmon burgers. He chose turkey this time. Weirdly the bun is still gluten free. I made a batch of them and froze them before adding wheat back into my diet and we haven't used them up yet. In the past I wouldn't have grilled onions as they are bought from the store, but I LOVE grilled onions. So I made some.

I make a good for you biscuit pot pie. Or really a good for my husband since that is the point of it. When I make it, I make enough for three small two serving pies and freeze the extra filling. My husband hates veggies (well the texture, not the taste) so I puree the vegetables up. None are from the garden, carrots, celery, and onion. The herbs however are. The biscuit is half whole wehat and butter free and made from lowfat cheese (hubby's requirement not mine). The chicken and broth came from a roast chicken breast from down the list earlier in the week. I make my pot pies potato free as I can't eat them. My husband complains most of the time that they need potatoes. I agree but it isn't going to happen. The lightly boiled chard is fresh from the garden and topped with a bit of balsamic vinegar. It was so delicious and tender. The serving was huge too. I think there was half a pound of leaves. I thought I'd just eat half and freeze the other half, but I ate it all.

Friday we had salmon patties fried up in EVOO. I never used to make them, but my husband needs to eat more fish. Canned salmon seemed the easiest option that I can store in my pantry, but I had no recipes that used it. So I made one and trialed it out. It turns out I really like them. I put a mustard sauce on mine, but Joel has his plain. The side is some parsnips (from the store) and turnips and bok choy from the garden. The quinoa is seasoned with herbs from the garden.

Thursday was baked chicken with basil (from pinching out the tops in the garden) and olive oil. This is the chicken that I used the bones to make broth for the pot pie above. The whole wheat ciabatta was from the store (I really need to start baking my own bread again, but it has been hot - excuses, excuses). The vegetables were bok choy and the last of the kale blossoms from the garden.

Wednesday was scallops. Oh how I love scallops. The sides are brown rice and bok choy with a lemon wine sauce.

I do eat snacks too. They tend to be an apple, nuts, cheese, and/or popcorn. My meals tend to be simple and filled with veggies. If you noticed we tend to eat fish for three days and poultry for three days. Unlike my husband I do eat beef. I tend to have steak when he travels if I haven't had it in a while.

I have a three week menu that I rotate though. Though that menu changes up occasionally. I rarely follow it exactly. But I've found I like a plan. Then I know if I have to make pizza dough or start the brown rice or pick up an ingredient when I'm at the store. For the next week I have planned:

• Chicken Enchiladas
• Lemon Garlic Shrimp with Pasta
• Turkey Meatloaf with Mashed Potatoes (for hubby not me)
• Tuna Fish Sandwiches
• Chicken Soup or Grilled Chicken with Rice
• Salmon with Mushroom Tarragon Pasta

Now I won't have enchiladas tonight as the avocados aren't ripe yet. So we will probably have shrimp instead.

Figs

Paradisio Before

It is going to be hot again today. Yesterday reached 91F. It might today too. So there hasn't been a lot of gardening going on. Mostly hiding in the house in the afternoon. But this morning I finally got around to the fig trees.

Paradisio After

The Paradisio fig didn't die back too far this year except at the ends. Though it is a slower grower than my other one so it hadn't made it to the ends of the trellis yet. I keep the main trunk horizontal about a foot off the ground and have the branches going vertical. The branches get cut back before insulating them for the winter.

Brown Turkey Before

Most of the trunk of the Brown Turkey had died back. In addition some animal - probably a mouse - had chewed the bark off of a lot of the trunk. So it got cut way back. I might have to use something besides leaves to insulate them.

Brown Turkey After

I should have done this weeks ago, but just hadn't gotten around to it. The garden proper tends to be better looked after and I tend to ignore the front yard more. I need to keep after it though.

While I was out tending trees. I dealt with tying up my pear and apple espaliers too. They never seem to want to branch were I want them to. So I cut all of the tops off of them to try to get them to branch more. I would really love it if I could get the structure of the trees done this year but I'm guessing I'll need one more before it is all done.

Heat and the Lettuce Bed

Our first 90F (32C) day is predicted to hit tomorrow. Today will be hot too. Now some of you might not consider 90F to be all that hot, but up here near the ocean, we just don't get hot. Humid yes, but in the 100s? Not so much. This year I've been trying to keep my lettuce going into the summer. The first batch of lettuce was finished and ripped out. I'm currently harvesting the second. But the third is only half sized right now. And I figured it would be really wilting in the heat. Or turning bitter.

So I decided to give it some shade with a scrap of old muslin. Too keep it from flying away I stitched up the ends and put the hoops through. I was thinking during cooler times I could just push it to the bottom and let the lettuce get sun. It might work, but I should have taken into account the bean supports which are in the way and made it shorter.

But for now they are happy in their shade. My hope is that by July the beans that grow behind the onions will be tall enough to shade the southwestern side of the bed. If I do it again I think I'd make the trellis at a slant so it would shade the bed even more.

The end of the bed has the fourth sowing of lettuce. It is struggling as I let it get too dry recently. I hope it lives. Now it is time to get wave five started. But not today. I think I'll try direct seeding some at the end of the onion bed. It gets a lot of shade so might be a good little lettuce nursery. Or maybe wave five will be started with my fall brassicas. Those need to get seeded very soon too. And since I'll have my grow lights on, I might as well do it all at once.

Harvest Monday, 16 June 2014

The choys had started to bolt so they all came out. I've been eating them a lot, but still have a bag in the fridge.

In the same bed was the mizuna. Most of that is gone, but I have a bit to add to my salads for a while.

There were lots of herbs. Some were preserved either frozen or dried. And some were eaten fresh. I had thyme, lavender, cilantro, fennel fronds, tarragon, basil and parsley.

I had a couple of small batches of strawberries. I miss the huge harvests I had the first year I harvested. At least the diseases don't seem as bad this year. Maybe they will have more energy to store for berries next year.

And I had my first huge harvest of chard. I sent most of that over to my townhouse mates. They froze it for winter after going over instructions with me on how to blanch. And you can see I had some more turnips to harvest. I put a row between my two broccoli rows. It is slowly getting big enough.

The garlic scape harvest came in. So far I'm not sharing. Yum scapes. Though I'll probably give my townhouse mates a handful of them as there are quite a few. Though they do keep in the fridge for a long time.

I had to buy myself a new peach tree as one just up and died for no reason whatsoever as far as I can tell. Reliance turned out not to be very reliable. At least the Red Haven peach is trying to make up for it. Now that tree is doing well. I haven't put the price into my sidebar tally, but I will next time I update it.

• Alliums: 1.59 lbs
• Greens: 9.01 lbs
• Asian Greens: 2.79 lbs
• Herbs: 1.38 lbs
• Roots: 0.60 lbs
• Weekly Total: 15.37 lbs
• Yearly Total: 57.35 lbs
• Yearly Tally: $-276.87

• Fruit
• Strawberries: 0.37 lbs
• Yearly total: 2.83 lbs

Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.