I figure it's sort of trial and error. This is my first garden and eventually I'd like to grow enough veggies to last us all year long. There are just the two of us but I tend to cook food in large batches so that we purposely have leftovers. (DH is on evenings, we never eat together during week etc). I'm in zone 4.
I planted 2 packets of beans, one green, one yellow. We ate some fresh, but so far we have 23 bags in the freezer (4 servings/bag?) with still more coming. I plan on using them in roasts and stews.
I planted about 12 little basil plants that *really* bushed out and so far have made 1 batch of pesto using this recipe
. Really, I have enough to make 10 more batches I think!
I have about 27 tomato plants (I think?) and so
many green tomatoes without a hint of red in sight! I'm hoping to make enough spaghetti sauce and salsa to last us all year long (also have 4 tomatillo plants to add to the mix). I figure if I can get enough sauce to make spaghetti (etc) 5 times a month I would need 60 batches for the year. Salsa I would aim for once a month and if I get more, even better.
I have 4 zucchini plants and have picked 19 zucchinis in the past 2 weeks. (I let some grow bigger to grate and freeze, gave 4 away and ate the others fresh).
I planted 2 packets of peas but only seem to get enough to eat in the garden, not enough to freeze....
Squash: I have about 4 butternut, 4 pumpkin and 4 spaghetti squash. From the looks of things, I'll have plenty to eat and share!
Rutabagas seem to be growing ok, carrots are holding their own, beets are sad, parsnips didn't really do anything. I planted partial packets (about 3 four foot long rows of each, spacing as recommended on packet) and would give more space to them all next year.
I planted 10lbs of potatoes, cut so that there are 3-4 eyes/piece. I think I'll have plenty of potatoes. Now I'm a little nervous about finding the right place to store them all!
We have 2 medium sized Rhubarb plants (want to move/divide/fertilize them this fall) and I believe I froze about 8 bags of rhubarb to bake with this winter plus made a couple desserts at the time.
That's all from the garden. Then I picked lbs of strawberries at a Upick farm, froze some and made 14 small jars of freezer jam.
Plan on getting some apples this fall when they're cheap and freezing some to bake with during the winter and also make applesauce (hate store bought applesauce!)
As this year is my first year gardening, I didn't want to add learning how to can to the mix at the same time (canning scares me a little plus I don't have proper equipment etc and we have SO much going on this summer) so I plan on storing what I can by 'root cellaring', freezing and maybe
drying. Eventually I would learn to can and have a dehydrator.