Happy New Year to you and your garden/farm/homestead/piece of earth!
It was a wonderful year for us in many ways, and we continue to believe that growing food really matters. We are grateful and feel energized to begin a productive new year and to continue learning and growing.
Here’s the December harvest scoop:
- Asparagus ‘Farmer’s Favorite’: .13 lbs.
- Basil ‘Aroma 1’: .06 lbs.
- Butter lettuce: .75 lbs.
- Cabbage ‘Parel’: 11.25 lbs.
- Carrot ‘Nantaise’ (with tops): 1.5 lbs.
- Eggs (Ameraucana 13; Welsummer 6): 20
- Green onion ‘Purplette’: .86 lbs.
- Kale ‘Wild Kale’: 1.6 lbs.
- Kale ‘Winterbor’: 1.34 lbs.
- Lemon ‘Meyer’: 3.25 lbs.
- Lettuce ‘All-Season Romaine’: .06 lbs.
- Mustard ‘Ruby Streaks’: .06 lbs.
- Mustard ‘Tah Tsoi’: 1.31 lbs.
- Navel orange: 23 lbs.
- Parsley ‘Dark Green Italian Plain’: .25 lbs.
- Persimmon ‘Fuyu’: 76.5 lbs.
- Rosemary: .03 lbs.
- Sage: .03 lbs.
- Thyme: .03 lbs.
Total: 122.01 lbs.
2014 harvest total: 1073.13 lbs.
2014 egg count: 447 eggs
2014 growing stats and notes
In 2014, we doubled our small flock of chickens, welcoming a Welsummer and an Ameraucana chick in February.
Many thanks to Petunia, Luma, Bell, and Fifi for last year’s 447 colorful eggs!
In 2014, I resolved to ‘master’ honey bee hive division. A lofty goal that I can’t claim to have achieved. I did, however, perform a four-way walk away split on one of our best producing hives, and all four successfully raised laying queens!
Although we lost our longest-lived colony in 2014, between my 100% success rate on hive divisions and collecting a local swarm from just a few blocks away, we maintained a seven colony apiary through the summer. So far (knocking on a hundred pieces of wood!), we haven’t had any hive losses this fall/winter. This is a record for us! We would be thrilled to make it through the winter with zero losses.
In 2014, we harvested 156.5 lbs. of extracted and comb honey–not a particularly impressive figure for seven colonies and due in large part to drought and to our conservative bee-robbing approach. Still, it was more than enough to give to friends and sell (for the first time!) at the county fair.
In 2014, our average monthly harvest was 89.4 lbs. Perennial crops made up 62% of the year’s harvest, while annual crops made up 38%. ‘Fuyu’ persimmons squeaked in a few pounds above ‘Hachiya’ persimmons to claim the title for largest harvest (151.75 lbs. to 147.2 lbs., respectively). The apple harvest was utterly abysmal, as were the asparagus, fig, zucchini (who ever heard of such a thing?!), and loquat harvests. The okra was a summer superstar, as were the eggplants, melons, and beans.
In 2014, Kelly expanded her quest to install drip irrigation in all major beds. She also continued experimenting with olive curing, and with making liqueurs and fruit wines and melomels. Together, we dutifully weighed and recorded (most of) the harvest, vastly improving our garden record keeping. I grew my first vinegar mothers, and tried my hand at lacto-fermented vegetable pickles. We also opened a Little Free Library and seed exchange on the curb out front. I’ve stopped trying to count the books going in and out every day–there are just too many!
Many of our adventures last year didn’t make it onto the blog; unfortunately (or fortunately?), not every task involves pulling weeds and putting up produce, and often we run short on time when it comes to writing about our farm exploits.
Onward to 2015:
This year, we’ll grow more food.
Can we double our yield? Or triple it? I think so. I also know we will gripe and procrastinate. We’ll start seeds later than we intended, and then we’ll get starts into the ground even later. I will threaten no jam this year, and no pickles either. Kelly will say we have enough plum wine stored away to last a lifetime, and she’ll decide curing olives is too much work. She’ll decide to retire from beekeeping for the third year in a row.
Then the seasons will call to us. The plums will ripen and the bees will swarm, cucumbers the size of sour dough loaves will peer out at us from under wilted leaves. I’ll fire up the water bath canner and crank up the bluegrass music. Kelly will pound out more bee frames and set her olives to soak. We’ll get to work.
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