2013 Summary

2013 Harvest
Blueberries: 2 oz
Cucumbers: 9 lb 8 oz
Dried Beans (Multiple Varieties):
Eggs: 20 Dozen
Elderberries: 12 oz
Garlic: 5 lb 10 oz
Garlic - Elephant: 1 lb 2 oz
Grapes: 1 lb
Hops: 1 lb 4 oz
Onions - Purple: 8 lb 4 oz
Onions - Yellow: 7 lb 5 oz
Peaches: 1 lb 10 oz
Peppers: 10 lb
Potatoes: 4 lb
Raspberries/Blackberries: 2 lb 1 oz
Snow Peas: 4 oz
Strawberries: 19 lb 15 oz
Tomatoes: 67 lb 8 oz

2013 Production/Canning
Homebrew Red IPA: 5 gal
Homebrew Dark Mild: 5 gal
Homebrew Black IPA: 5 gal
Fermented Hot Sauce:
Zesty Salsa: 9 pints
Strawberry Jam: 5.5 pints
Peach Salsa: 12 pints
Salsa Verde: 10 pints
Roasted Roma: 9 pints
Tomato Puree: 10 quarts
Spicy Yellow Tomato Jam:
Onion Marmalade:
Caramelized Onion Jam:
Beer Mustard:
Spicy Red Tomato Jam:
Elderberry Jam:
Pear Brown Sugar Cinnamon Jam:
3-bean salad:
Pickled Red Onions:
Pepper Onion Relish:
Mango Peach Hot Sauce:
Pickled Pears: 2 pints
Strawberry Infused Vodka: 1 pint
Strawberry Infused Vinegar: 1 pint
Pear Cinnamon Infused Vodka: 2 quarts
Crab Apple/Pear Infused Vodka: 1 quart
Crab Apple Infused Brandy: 1 pint
Pomegranate Infused Vodka: 1 quart
Limoncello: 1 quart

Flowers from 2013

Summer Pics

Catching Up on 2013 Posts

Statler and Waldorf all grown up!

Overall Garden

Grape Arbor

Tomatoes

Tomatoes roasting for delicious Roasted Roma and Garlic.

A day's worth of hard work

Tomato Puree.

Canned tomatoes and peach salsa.

Delicious Salsa Verde - We are almost all the way through it already (even though I made a double recipe), I guess we'll have to triple the recipe next year!

Apples, Onions, and Cinnamon for the Onion Marmalade.