At 10,500 feet we are grateful for any harvest we may produce. This year we had the largest harvest in our history and expanded the raised beds while continuing soil development. As a non-profit organization we are sincerely thankful for the help we receive from the community. Our harvest was more bountiful than ever due to the people that helped in the garden and the luck of not getting much hail this summer. We would like to extend our appreciation to all our volunteers and groups that have assisted with harvest. Some of our produce was even distributed to the local food pantry with the assistance of local students. Without everyone’s help and support we would not have had such a plentiful garden this year! To follow are some highlights from our harvest:
April Harvest: Over 50 radishes (Boys and Girls Club helped harvest), two bags of spinach baby greens, one bag of lettuce, one handful of chives, and one handful of dill.
May Harvest: One lb. of spinach, three bags of lettuce, three Korean licorice mint plants, one handful of dill, two beets, five radishes, and 15 snap peas harvested by local youth.
June Harvest: 40 snap peas, 1/2 oz. of dill, 20 aloe plants that will continue growing within our greenhouse.
July Harvest: Four beets and 50 cherry tomatoes.
August Harvest: 80 cherry tomatoes, one bag of lettuce, 1/2 a gunny sack of potatoes, 30 Huckleberries, three dill plants, 40 snap peas, 25 tomatillos, four carrots, and 20 tomatoes.
September Harvest: 150 carrots, ½ a gunny sack of potatoes, three heads of broccoli, one collard green plant, two heads of lettuce, eight shallots, two garlic bulbs, 40 tomatoes, 40 huckleberries, and 40 snap peas.
As winter approaches and people are thinking about seed for next year we would like to share just a few of our success and failures in the garden this past season. Potatoes did well again on our mounds and raised beds, carrots outside outperformed the indoor ones, snap peas inside did extremely well, and did moderately well outside, outdoor broccoli barely made it to harvest, lettuce outside did well in the late August and September.
In the greenhouse the cherry tomatoes and tomatillos were the producers with the yellow tomato winning the flavor award. The tomatillo green salsa offered at the volunteer farm-to-table appreciation event included roasted garlic and tomatillo cubed, chopped fresh garlic, cilantro, onion, lime juice, hatch chiles, and tomatoes. It was chunkier like a Pico de Gallo and many people enjoyed the flavor with some corn chips. Another salsa was made blending the roasted garlic and tomatillos and adding fresh ingredients into the blender. That one was more like a traditional green salsa. It was great with beans and a few tomato chunks, or with huevos rancheros. I am getting hungry thinking about such tasty, whole food!
Squash, peppers, cucumber, corn, Echinacea, and pumpkin did not fare so well. We will see if production of these crops will have a more positive outcome as more space is secured from the elements and animals. Patience is a virtue when growing food at 10,500 feet.
Thanks again to everyone for the interest, assistance, and encouragement that you have given Beaver Ponds in all our agricultural endeavors!
Eric Chatt N.D.