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The final 2018 Garden Yields And Notes:
195.5 pounds total. That does not include the basil, beans, or anything from the salad table. A bit of a down year probably caused at least in part by extremes in the weather.
Tomatoes:
Black Krim — 19.5 pounds
Cherry Bomb — 5.9 pounds.
Hungarian Heart — 5.1 pounds. These were mislabeled at the plant sale. They don’t really have anything going for them and we won’t do them again.
Oregon Spring — 28.4 pounds — A good indicator of just how “down” the garden was this year. Last year was 48.0 pounds.
Roma — 2 plants — 23.9 pounds — Down from 31.6 pounds last year.
Paisano — 16.8 pounds. An experiment looking for a sauce tomato other than Roma.
Taxi — 5.2 pounds. Down from 22.7 pounds in 2016.
Tomatillo:
Verde — 4 plants — 24.9 pounds. These were somewhat smothered by the pole beans (Fortex and Rattlesnake) that I put on the south side of the tomatillo trellises. This year the beans are going on the north side of the arrangements.
Cucumber:
Marketmore 76 — 1 box, 4 plants — 31.2 pounds. These were also in competition with the beans. 31.2 pounds was ok considering the circumstances. The cucumbers maintained “good shaped fruits” longer than most years.
Zucchini:
Tromboncino — 1 box, 2 plants — 14.3 pounds. A lowish yield.
Peppers:
Peppers are 6 plants to a box. This year both of the boxes fell over. We lost some fruit to that event.
Carmen — 6 plants — 17.7 pounds.
Jimmy Nardello — 3 plants — 1.8 pounds. Still trying to get a big yield out of these, maybe 2019 will be that year.
“Hot” — 3 plant — 0.7 pounds. Not impressive. Fortunately we have lots and lots of hot peppers in the freezer.
Bonus Pics of the 2018 garden:
The garden at the end of July. Tomatoes center and left. Peppers to the right, basil on the right end. The back left is tomatoes with Tromboncino in the far back left. The back center has the tomatillos, cucumbers, and beans.
The beans smothering the tomatillos and cucumbers. Lesson learned.
The tomatillo harvest. It got to the point that we had to harvest as they weren’t getting much sunlight. We roast these and turn them into proto green salsa or we use the proto salsa to marinade pork or chicken.
A late-September harvest. I think the final one.
The last of the beans. (Rattlesnake top, Fortex bottom.) These were all dried. Some of the Fortex were re-planted in 2019.
A caprese, with a few peppers to liven it up.
FlatbreadGarden 