Four months after harvesting, we still have some pumpkins and winter squash in storage. Lat week, I cooked 2 New England Pie pumpkins, one of which had a few bad spots on it. A third, which I did not include in the tally, went to the hens who were very happy to get it. The pumpkin became a delicious Curried Pumpkin Soup and a batch of squash clover rolls. I’ll post recipes on Yankee Pantry.
We and the hens are still enjoying garden produced preserved through freezing or canning. I rarely mention it, but we regularly enjoy string beans, Swiss chard, kale, zucchini, blueberries, etc. from the garden. Most frequently I use frozen produce in soup, because we like soup and I tend to make a big batch or two a week, but I also make quiches and enchiladas, burritos, etc. which also make good lunches to take to work. We also froze some kale, Swiss chard, and zucchini for the hens, who are definitely enjoying their treats this winter.
I’ve already counted the frozen produce, but the 2 pumpkins weighed in at 3.7 lbs., bringing the garden harvest tally up to 628.88 lbs. The value of my harvests throughout the season stands at $2,087.54, my expenses remained the same at $317.54 for the year, bringing the net value to $1,770.00.
Note the table with the small grow lights set up behind the squash in the photo. This is for the leeks and onions which I will be sowing today.
This post is part of Daphne’s Harvest Monday series, where gardeners gather virtually to share their harvests. Check it out to see what intrepid gardeners across the globe are eating from their gardens during these cold winter months.