Category Archives: Fruits and Veggies

Home-Grown Vinegar

The homemade vinegar experiments have been sitting undisturbed in the darkest room in the house for almost three months. This is partly because it takes a while to make vinegar and partly (mostly) because I am really really busy with less interesting things.

I had an unexpected extra day off this past weekend and finally responded to the nagging voice in the back of my mind that’s been urging me to check up on the vinegar.

There’s bad news and good news. The bad news is that my store-bought white vinegar mother grew a nasty blue-green mold layer, as did three of my smaller jars of fruit scrap vinegar. I poked around briefly online and came to the conclusion that there’s no way to salvage a vinegar mother once she’s gone moldy. Bummer.

Because her gelatinous floating mass still seems perfectly alive, I’m having a hard time doing anything to actively dispose of her. A flush down the toilet seems vaguely cruel, as does tossing her into the compost pile. Instead, I’ve taken the passive route of putting her container in full sun on the back stoop–a move I guiltily suspect will also kill her. I never expected to get so emotionally invested in Acetobacter.

In the meantime, fabulous, magical, scientific things have happened in the other jars. In the largest jar of grape mash, a beautiful thick mat of vinegar mother formed on top of the grape skins and liquid. After I’d finished worshipping her, I tore this mother into multiple pieces and placed her in new jars with various concentrations of white and red wines. The experimentation continues!

A side view of the grape mash with a layer of vinegar mother at the top. You can see fruit flies stuck in the mother. See below for more on the role they play in the vinegar-making process.

A side view of the grape mash with a layer of vinegar mother at the top.

Vinegar mother--the view from above.

Vinegar mother–the view from above. You can see fruit flies stuck in the mother. See below for more on the role they play in the vinegar-making process.

A piece of vinegar mother in a new jar.

A piece of vinegar mother in a new jar.

And up close, in my hand.

…And up close, in my hand.

The vinegar from this largest jar is delicious, very sour, with a complex flavor and a strawberry-lemonade hue.

The other three small jars of fruit scrap vinegar didn’t make mothers, but the liquid has definitely turned to vinegar. Maybe they need more time? Or maybe the liquid was a little too low? I added distilled water and wine to these jars as well and will wait with baited breath for new developments.

Grape mash vinegar mother recipe:

  • 5 cups mashed (juiced) grapes
  • 5 cups distilled water
  • A ‘splash’ of fresh grape juice
  • 2 spoons honey

Combine ingredients in a 1-gallon jar and leave uncovered for 24 hours. Then, use a rubber band to secure cheesecloth over the mouth of the jar and place in a dark warm room (my room honestly isn’t that warm, but I hear warmth is ideal for vinegar production). Leave untouched for about 3 months.

I made this recipe up, and the results were far beyond my expectations. I imagine any number of variations might also yield success.

Grape mash recipes that produced vinegar but no mothers (yet):

  • 1 cup grape mash
  • 1 cup distilled water
  • 1 cup honey

Notes: A pleasantly sweet and tangy vinegar

  • 1 cup grape mash
  • 1 cup distilled water
  • 1 cup white sugar

Notes: This one is a little too sweet for my taste, but definitely still vinegar-y

  • Unmeasured amount of grape mash (1 cup?)
  • Unmeasured grape juice (1 cup?)
  • unmeasured quantity of whole strawberries and raspberries (1/2 half cup?)
  • 1 tsp white sugar
  • Distilled water to cover

Notes: Very tasty, with berry flavors coming through

A note on fruit flies

I left my jars of grape mash uncovered for a day to allow fruit flies to get inside and jumpstart the process. From what I’ve read, fruit flies carry Acetobacter–the genus of bacteria that turns ethanol into acetic acid, or vinegar–on their feet and in their bodies, thus inoculating the mixture and increasing the chances that a good mother will form.

There’s no way around it: a jar of fermenting fruit with a captive cloud of fruit flies emitting a tiny buzzing sound beneath the cheesecloth cover is pretty disgusting. Even more gross is taking off the cheesecloth three months later and releasing a crowd of fruit flies—the great- great-grandkids of that first colony. Whatever works, though, you know? The vinegars in all of the non-moldy jars taste great and the mother was something to behold.

I’ll be interested to see the difference between the white and red wine batches I’ve started with pieces of vinegar mother, as well as whether the smaller jars will end up forming mothers of their own. The grape mash I used back in August was from Flame grapes, a table grape that Kelly assures me is neither a red, nor a white ‘wine grape’. Will the mothers have a wine preference? Stay tuned.

September and October Garden Harvests

I present to you the last two month’s harvests–minus several gallons of honey that have yet to be tabulated!

We’re often a bit flummoxed trying to make sense of why certain crops do wonderfully one year and very poorly another year. This summer’s winners included cantaloupes and eggplant. The potatoes did horribly, as did the zucchini.


  • Apple ‘Golden Delicious’: 3.5 lbs.
  • Basil ‘Aroma 1’: 9.38 lbs.
  • Bean ‘Kentucky Blue’: 9.25 lbs.
  • Beet ‘Pacemaker III Hybrid’: 8.13 lbs.
  • Bell pepper ‘Big Red Beauty’: 1 lb.
  • Carrot ‘Nantaise’: 1.75 lbs.
  • Cucumber ‘Bushy Pickling’: 6.25 lbs.
  • Cucumber ‘Fountain’: 2 lbs.
  • Eggplant ‘Rosa Bianca’: 4.75 lbs.
  • Eggs: 71 (Barred Rock 19; Ameraucana 25; Welsummer 27)
  • Kale ‘Winterbor’: .25 lbs.
  • Cantaloupe ‘Minnesota Midget’: 5.38 lbs.
  • Onion ‘Red Amposta’: 2.75 lbs.
  • Parsley ‘Dark Green Italian Plain’: .38 lbs.
  • Pepper ‘Early Jalapeno’: 1.25 lbs.
  • Potato ‘Red Pontiac’: .25 lbs.
  • Potato ‘Yukon’: .75 lbs.
  • Thai Basil: .06 lbs.
  • Tomatillo ‘Variety?’: 1 lb.
  • Tomato ‘Early Girl’: 7.63 lbs.
  • Tomato ‘Pineapple’: 5.13 lbs.
  • Tomato ‘San Marzano’: 2 lbs.
  • Zucchini ‘Variety?’: 1.25 lbs.

Total: 74.09 lbs.


  • Beeswax: 5 lbs.
  • Cucumber ‘Bushy Pickling’: 1.25 lbs.
  • Eggplant ‘Nadia’: .63 lbs.
  • Eggplant ‘Rosa Bianca’: 3.13 lbs.
  • Eggs: 55 (Barred Rock 13; Ameraucana 19; Welsummer 23)
  • Navel orange: .13 lbs.
  • Onion ‘Red Amposta’: .25 lbs.
  • Parsley ‘Dark Green Italian Plain’: .125 lbs.
  • Pepper ‘Big Red Beauty’: 4.13 lbs.
  • Pepper ‘Early Jalapeno’: 4.13 lbs.
  • Persimmon ‘Fuyu’: 9.5 lbs.
  • Persimmon ‘Hachiya’: 94.45 lbs.
  • Pomegranate ‘Wonderful’: 1.5 lbs.
  • Tomatillo: 2.75 lbs.
  • Tomato ‘Early Girl’: 6 lbs.
  • Tomato ‘Orange Roma’: .75 lbs.
  • Tomato ‘Pineapple’: 2.5 lbs.
  • Tomato ‘San Marzano’: 1.88 lbs.

Total: 138.12 lbs.

2014 harvest total: 715.9 lbs.

2014 egg count: 385


The first two pomegranates  from our little tree were absolutely delicious!

The first two pomegranates from our little tree were absolutely delicious!

Nightly raccoon family raids led us to harvest the Hachiyas early. They're ripening nicely in the kitchen, and Kelly will soon brew up a batch of persimmon beer.

Nightly raccoon family raids led us to harvest the Hachiyas early. They’re ripening nicely in the kitchen, and Kelly will soon brew up a batch of persimmon beer.

Late-season tomatoes and tomatillos.

Late-season tomatoes and tomatillos.

Pomegranates, 'Rosa Bianca' eggplants, and jalapeño peppers.

Pomegranates, ‘Rosa Bianca’ eggplants, and jalapeño peppers.

Introducing Spoon Farm


Is it a garden, or a farm? Who cares either way?

We used to think of what we have here as a garden, because it’s tiny—less than a quarter acre—and decidedly suburban. But lately, our thinking has begun to change. It’s not just the fact that so much of what we eat comes from this scrap of land we cultivate, or that we’ve moved beyond veggies, to include chickens and bees. There’s also power in naming, and in the identities we choose.

I was pleasantly surprised to learn recently that the USDA defines a farm as ‘any place from which $1,000 or more of agricultural products were produced and sold, or normally would have been sold, during the year.’ Whether or not we sell it, we are certainly producing (and consuming!) well over $1,000 in agricultural products every year. More on this next year, when I hope to finally buckle down and track the dollar value of our production.

Other definitions of ‘farm’ are even more inclusive, ranging from ‘a tract of land devoted to agricultural purposes,’ to ‘a plot of land devoted to the raising of animals, especially domestic livestock.’

Check, check, and check.

So it’s a farm, this place where we sweat and grumble and search for moments to pause and enjoy the literal and figurative fruits of our labor, and the unselfconscious beauty of flora and fauna minding their own business. It’s pleasing to stand looking out at what right now is the ramshackle, top-heavy, last burst of summer crops and to say, this is Spoon Farm.

We sold honey for the first time a few months ago at the San Mateo County Fair and came up with our name then. Kelly made a first round of labels, and on a whim recently, I made a farm website. Check it out at!

Late summer veggies.

Late summer veggies.



Winter babies ready in the greenhouse.

Winter babies ready in the greenhouse.

August Garden Harvest

August Harvest Totals

  • Basil ‘Aroma 1’: negligible by the sprig
  • Bean ‘Kentucky Blue’: 4.25 lbs.
  • Beet ‘Pacemaker III Hybrid’: 1.63 lbs.
  • Beet greens ‘Pacemaker III Hybrid’: .38 lbs.
  • Bell pepper ‘Big Red Beauty’: 1.25 lbs.
  • Carrot ‘Nantaise’: 1.5 lbs.
  • Cucumber ‘Bushy Pickling’: 27.75 lbs.
  • Cucumber ‘Fountain’: 13.89 lbs.
  • Dill ‘Fernleaf’: 10 heads
  • Eggs: 66 (Barred Rock 23; Ameraucana 24; Welsummer 19)
  • Eggplant ‘Nadia’: 5.5 lbs.
  • Eggplant ‘Rosa Bianca’: 2 lbs.
  • Kale ‘Winterbor’: .25 lbs.
  • Lime ‘Bearrs’: .25 lbs.
  • Tomato ‘Early Girl’: 7.31 lbs.
  • Tomato ‘Orange Roma’: .38 lbs.
  • Tomato ‘San Marzano’: 1.38 lbs.
  • Lettuce ‘Magenta’: 2 lbs.
  • Okra ‘Star of David’: 3.75 lbs.
  • Onion ‘Red Amposta’: 1.25 lbs.
  • Parsley ‘Dark Green Italian Plain’: .25 lbs.
  • Spearmint: negligible by the sprig
  • Zucchini ‘Variety?’: 1.63 lbs.

Total: 76.59 lbs.

2014 harvest total: 503.69 lbs.

2014 egg count: 259

There aren't many things as lovely as an okra blossom. Who knew?

There aren’t many things as lovely as an okra blossom. Who knew?



Rosa Bianca, Nadia, Star of David, and an underripe red pepper.

Rosa Bianca, Nadia, Star of David, and an underripe red pepper.


Homemade Vinegar From Scratch and From Vinegar Mothers

I’m making vinegar from scratch. I hear it’ll be delicious—the best vinegar I’ve ever tasted. But honestly, I don’t really know what I’m doing, and no one else seems to either.

It’s not that there aren’t zillions of blog posts out there with recipes for vinegar, not to mention how-to videos on You Tube. It’s just that everyone says—with a great deal of conviction—something different.

For instance, is small batch home vinegar ready in a week? Should you taste test for done-ness daily beginning at week three or four? Or does vinegar definitely take three to six months of undisturbed development? And likewise, does one casually add wine along the way to continue feeding the vinegar mother, or is it imperative to leave the whole concoction undisturbed for months on end?

How, exactly, does one know when one’s vinegar is ready for consumption? And, as one scans the froth anxiously for dreaded molds, how does one distinguish said molds from the healthy layer of scum created by a robust mother?

Then there is the question of what approach one takes to the vinegar making process.

Should I begin with a store-bought mother and some leftover wine? What about seeding fruit scraps with some unpasteurized commercial vinegar? Or growing a mother from wild bacteria by combining sugar (or honey?!) with water and fruit?

Are the corpses of fruit flies essential ingredients in the vinegar mother-making mix due to the bacteria on their feet, as one popular video claims? Or, as Kelly sagely pointed out, are the many local airborne bacteria and those naturally present on the skins of all fruits enough to inoculate the mixture?

All of these questions have made me hesitant to take the leap into the science experiment that is vinegar making. I’ve been perhaps unreasonably perturbed by the lack of clear, definitive, comprehensive instructions and explanations on the topic. But maybe, as I’m now trying to convince myself, the very wide array of information on home vinegar making simply indicates that there are many right ways to make vinegar. Here’s hoping.

In an attempt to increase my odds of turning out a favorable result, I made a variety of concoctions.

First, about a month ago, I started a batch of white wine vinegar using organic wine without added sulfites—apparently important so as not to impede the growth of vinegar-making bacteria—and a white wine vinegar mother, purchased for a pretty penny at the same boutique-y farm supply store at which I purchased my Perfect Pickler.

One month in, the white wine vinegar smells like vinegar, and the mother, a layered, fleshy looking mass, has grown considerably. Although it smells respectable enough, I haven’t touched or tasted it because the label on the mother’s bottle said it would take three to six months to become vinegar.


My white wine vinegar mother hard at work (the main gelatinous mass of mother is actually not visible in this picture. She is under the surface of the wine/vinegar).

My white wine vinegar mother hard at work (the main gelatinous mass of mother is actually not visible in this picture. She is under the surface of the wine/vinegar).

While my store-bought vinegar mother is busy digesting alcohol in semi-darkness, I’ve been considering trying to grow my own mother from whatever unseen bacteria abound in our neck of the woods.

Today, Kelly got busy juicing grapes to make mead, and I couldn’t resist taking a stab at grape pulp vinegar. Why not? There are plenty of recipes out there for apple and pear scrap vinegars.

Now, a few hours later, I’ve got seven jars of someday-fingers-crossed-delicious-vinegar on the kitchen counter. I’m especially excited to be experimenting with regard to proportions, sugar vs. honey vs. no added sweetener, etc. I even threw in a few strawberries and raspberries to some of the jars.

Vinegar galore--with pickles in the background.

Vinegar galore–with pickles in the background.

I have dutifully left the jars sans cheesecloth for the night, just in case fruit flies really are the key to successful vinegar.

Can one make vinegar without also making a mother? This is another of the many questions I still don’t have an answer to–some of the recipes I found don’t even mention a mother, while others require that one begin with a mother.

I’m hoping that mothers develop in at least some of these jars. Aside from their practical utility, there is something so otherworldly and deep-sea creature/disemboweled organs-grotesque about them. They’re revolting and magical all at the same time. And that name!


June and July Garden Harvests

Strawberry Free!

Strawberry Free!

June harvest totals

  • Basil ‘Aroma 1’: .13 lbs.
  • Beans ‘Kentucky Blue’: .13 lbs.
  • Cabbage ‘Parel’: 7.75 lbs.
  • Cauliflower ‘Snow Crown’: 3 lbs.
  • Eggs: 28 (Barred Rock 19; Barred Leghorn 9)
  • Fig ‘Variety?’: .13 lbs
  • Kale ‘Winterbore’: .13 lbs.
  • Mulberry ‘Pakistan Fruiting’: .16 lbs.
  • Navel Orange: 1.06 lbs.
  • Nectarine ‘Double Delight’: 2.13 lbs.
  • Onion ‘Red Amposta’: .5 lbs.
  • Peach ‘Strawberry Free’: 14 lbs.
  • Plum ‘Santa Rosa’: 3.13 lbs.
  • Raspberry ‘Autumn Bliss’, ‘Autumn Britten’, and ‘Tulameen’: 1.44 lbs.
  • Rosemary ‘Variety?’: .13 lbs.
  • Serviceberry: .47 lbs.
  • Spearmint: .06 lbs.
  • Strawberry ‘Seascape’ and ‘Albion’: .56 lbs.

Harvest total: 34.91 lbs.

 July harvest totals

  • Basil ‘Aroma 1’: 2.5 lbs.
  • Bell pepper ‘Big Red Beauty’ .25 lbs.
  • Cucumber ‘Bushy Pickling’: 10.88 lbs.
  • Cucumber ‘Fountain’: 5.5 lbs.
  • Dill ‘Fernleaf’: 4 heads
  • Eggs: 21 ( Barred Rock 17; Barred Leghorn 3; Ameraucana 1)
  • Grapes ‘Thompson’: .25 lbs.
  • Lettuce ‘Magenta’ 3 lbs.
  • Lime ‘Bearrs’: .38 lbs.
  • Spearmint: .13 lbs.
  • Navel Orange: 1.25 lbs.
  • Okra ‘Star of David’: 1.13 lbs.
  • Onion ‘Purplette’: .13 lbs.
  • Onion ‘Red Amposta’: .5 lbs.
  • Strawberry ‘Seascape’ and ‘Albion’: .13 lbs.
  • Thai basil: .38 lbs.
  • Tomato ‘Early Girl’: 1.13 lbs.
  • Tomato ‘Orange Roma’: .13 lbs.
  • Zucchini ‘Variety?’: 3.88 lbs.

Total: 31.55 lbs.

2014 harvest total: 427.1 lbs.

Fifi's first little green egg

Fifi’s first little green egg

May Garden Harvest

May Harvest totals
  • Beeswax: 1 lb.
  • Beet ‘Pacemaker III Hybrid’: 2.75 lbs.
  • Blueberry ‘Misty’ and ‘Sunshine Blue’: .19 lbs.
  • Broccoli ‘Umpqua’: 1.88 lbs.
  • Cabbage ‘Parel’: 1.5 lbs.
  • Carrot ‘Mokum’: 4.63 lbs. (root)
  • Carrot ‘Mokum’: 2 lbs. (tops)
  • Carrot ‘Nantaise’: .63 lbs. (root)
  • Carrot ‘Nantaise’: .25 lbs. tops)
  • Carrot ‘Napa’: 6.5 lbs. (root)
  • Carrot ‘Napa’: 3.5 lbs. (tops)
  • Cauliflower ‘Snow Crown’: 7.75 lbs.
  • Chard ‘Rainbow’: .75 lbs.
  • Eggs: 37 (Barred Rock 23; Barred Leghorn 14)
  • Elephant garlic: 3.75 lbs.
  • Fava ‘Broad Windsor’: .25 lbs.
  • Garlic ‘Duganski’: 1.25 lbs.
  • Garlic ‘Spanish Roja’: 2 lbs.
  • Garlic ‘Susanville’: 1.38 lbs.
  • Honey (comb): 9.25 lbs.
  • Honey (extracted): 34 lbs.
  • Kale ‘Fordham Hook’: .5 lbs.
  • Kale ‘Winterbore’: .38 lbs.
  • Lemon ‘Meyer’: .75 lbs.
  • Lime ‘Bearrs’: .25 lbs.
  • Loquat: 8 lbs.
  • Mulberry ‘Pakistan Fruiting’: 3.25 lbs.
  • Navel orange: 3.31 lbs.
  • Onion ‘Red Amposta’: .88 lbs.
  • Onion ‘Yellow Granex’: 24.5
  • Raspberry ‘Autumn Bliss’, ‘Autumn Britten’, and ‘Tulameen’: 4.75 lbs.
  • Snap pea ‘Sugar Snap’: 1.13 lbs.
  • Strawberry ‘Seascape’ and ‘Albion’: .75 lbs.

Harvest total: 133.66 lbs.

2014 harvest total: 360.64 lbs.

Carrot Greens, an Edible Love Story

DSCN0115What’s not to love? The feathery leaves and carrot-y green smell make me weak in the knees, but I’ve never actually cooked with carrot greens.

That all changed yesterday, when I harvested 11.75 lbs. of carrots and 5.75 lbs. of accompanying carrot tops. Our chickens disdain carrot greens and I found myself resisting the temptation to chuck the tops in the compost and get on with my day. Surely there must be a way to smuggle them into a recipe fit for human consumption? I poked around on the Internet and discovered that people all over the place love their carrot greens.

Carrot top pesto? Carrot green salads and slaws? Carrot green salsa? I have my work cut out for me in the kitchen.

For starters, I made a batch of carrot soup. No recipe to go by, just a whole lot of carrots and other goodies from the garden. The soup has received rave reviews, so I’ll share the recipe I jotted down.

It has a rich flavor and a stick-to-your-bones feeling. Someone blind tasting it guessed that it had lentils in it—and it was hard to convince her that this soup is carrot through and through. I’m not sure how to say this, but it also tastes kind of fancy. As in, not something I threw together in my kitchen without a recipe. I take no credit; blame it all on the awesomeness that is carrot greens (and maybe also on the butter?!). Whatever it is, I’m sold on this soup.

Before we get to the recipe, a quick note on carrot greens. This is a widely misunderstood garden food, and people sometimes claim it is poisonous. Not true! I won’t go into the details here, but there is plenty of information out there debunking the poisonous carrot greens myths.

On the contrary, carrot greens are edible and also really good for you. They are high in many nutrients, including potassium, vitamin K, and magnesium.

Carrot Green Soup recipe

A caveat: I don’t believe in hard and fast recipes. I used what we had in the garden and kitchen and what seemed right. I hope you will too. And I hope you’ll leave a comment if you make an improvement on the recipe.


  • 3 tbsp. olive oil
  • 3.5 tbsp. unsalted butter
  • 3 small onions
  • 7 small garlic cloves, chopped small, or pressed
  • 1-2 cubes of bouillon (I used 2, but 1 probably would have been sufficient)
  • .25-.5 tsp. green coriander, chopped
  • 2 mint leaves, finely chopped (more mint might be even better)
  • 1.5 lbs. carrots, chopped small
  • 4 cups carrot tops, cut small
  • 1 cup beet greens, chopped
  • Juice from one Meyer lemon (big and juicy!)
  • 4 cups chicken stock
  • 2 tbsp. chives, finely chopped


  • Heat olive oil and butter in a large pot
  • Add onions and garlic, and cook over medium heat, stirring often
  • Add bouillon, green coriander, and mint to pot and stir until bouillon is broken down
  • When onions and garlic are cooked, add chopped carrots, and carrot and beet greens, stirring frequently
  • Add chicken stock and lemon juice
  • Simmer until carrots are well cooked
  • Let cool, then blend batches in the blender
  • Garnish with chopped chives and mint leaves
  • Enjoy!

April Garden Harvest

April harvest totals
  • Asparagus ‘Farmer’s Favorite’: .25 lbs
  • Beet ‘Pacemaker III Hybrid’: 1.13 lbs
  • Carrot ‘Nantes’: .63 lbs
  • Cauliflower ‘Snow Crown’: 1.5 lbs
  • Chives: .09 lbs
  • Cilantro: .28 lbs
  • Eggs: 32 (Barred Rock 17; Barred Leghorn 15)
  • Fava bean ‘Superaguadulce Morocco’: 2.89 lbs
  • Fennel ‘Perfection’: 3.5 lbs
  • Lime ‘Bearrs’: 2.13 lbs
  • Mulberry ‘Pakistan Fruiting’: .5 lbs
  • Navel orange: 2.63 lbs
  • Onion ‘Red Amposta’: .38 lbs
  • Onion ‘Yellow Granex’: 1.5 lbs
  • Orange mint: 1/32 lbs
  • Parsley ‘Dark Green Italian Plain’: .03 lbs
  • Snap pea ‘Sugar Snap’: 1.25 lbs
  • Snow pea ‘’Oregon Sugar Pod II’: .125 lbs
  • Spinach ‘Donkey’: 2.31 lbs
  • Spring onion: ‘Purplette’: 3.56 lbs
  • Strawberry ‘Albion’ and ‘Seascape’: 1.25 lbs
  • Sweet Marjoram: 1 sprig
  • Tarragon: 1 sprig

Harvest total: 25.97 lbs

2014 harvest total: 226.98 lbs

March Garden Harvest

If only orange season lasted longer. The tree is bare, save for a last few remaining oranges.  We feasted on orange juice for the first half of March and sipped sparingly in the second half. Spinach parsley pesto was a huge hit this month, and I made three batches. The loquats are in full swing, but we have yet to get our loquat liqueur started. The chickens’ egg production picked up, while the asparagus yield remained disappointingly low.
Onward to more carrots, beets, and peas in April. We also have a second round of cabbage, cauliflower, and broccoli in the ground.
March harvest totals
  • Asparagus ‘Farmer’s Favorite’: 1.69 lbs
  • Beets ‘Pacemaker III Hybrid’: 3.25 lbs
  • Broccoli ‘Rudolph’: .5 lbs
  • Broccoli ‘Umpqua’: .25 lbs
  • Cabbage ‘Copenhagen’: 4 lbs
  • Cabbage ‘Parel’: 2.5 lbs
  • Carrot ‘Nantes’: 2.13 lbs
  • Cauliflower ‘Snow Crown’: 1.5 lbs
  • Chard ‘Fordham Hook’: 2 lbs
  • Chard ‘Rainbow’: 2.5 lbs
  • Chives: .06 lbs
  • Cilantro: .5 lbs
  • Dinosaur Kale ‘Niro di Toscano’: .31 lbs
  • Eggs: 42 (Barred Rock 24; Barred Leghorn 18)
  • Fava bean ‘Superaguadulce Morocco’: 4 lbs
  • Fennel ‘Perfection’: 3.13 lbs
  • Kale ‘Winterbor’: 1.75 lbs
  • Kale ‘Wild Kale Blend’: .75 lbs
  • Lettuce ‘Heirloom Blend’: .88 lbs
  • Lime ‘Bearrs’: 5.75 lbs
  • Loquat: 5.75 lbs
  • Mustard ‘Ruby Streaks’: .06 lbs
  • Navel oranges: 48.88 lbs
  • Parsley ‘Dark Green Italian Plain’: 1.16 lbs
  • Spinach ‘Donkey’: 2.28 lbs
  • Snow pea ‘Oregon Sugar Pod II’: 4.88 lbs
  • Snap pea  ‘Sugar Snap’: 3.5 lbs
  • Spring onion ‘Purplette’: 3.25 lbs
  • Thyme: 1 sprig
  • White sage: 1.5 lbs

March harvest total: 108.71

2014 harvest total: 201.01 lbs