Total Tomato Harvest for 2016

Total Tomato Harvest for 2016 is 720lbs.

Franklin Pack and his team have done a fantastic job creating our garden and serving our community. Indeed it seems as if God increased our harvest. Many lives have been helped. #westhavenrevival #growingfortheneighborhood

Harvesting Tomato Seeds for the Next Growing Season

Comments:

  • Different tomato varieties vary considerably in the number of seeds present in the pulp.
  • The described method is "fermentation" and causes the gelatinous sack around each seed to rupture and break down.
  • The moldy top layer can be drained off either outside or toilet inside.
  • If seeds are allowed to stay in water more than 3 days, they will start to sprout.
  • Be sure to label plastic cup with variety and date & description of tomato (i.e., cherry, purple top, red bottom)
  • Some folks will allow whole tomato or slices to dry in sun and then harvest.

LWYL Outreach, Food Pantry and Congregation Giveaway

For these four events, the following vegetables were distributed:

  1. Donated fresh Bread & Butter sweet corn: 21.5 Dozen ears
  2. Blue Curled Scottish Kale: 40 bags (4-gallon size)
  3. Peppers:
    1. Sweet Banana
    2. Sweet Red Cherry
    3. Jalapeno
    4. Serrano
    5. Hungarian Yellow Wax
    6. Thai: 6 dozen
  4. Zucchini & Yellow Summer Squash: 65
  5. Cucumbers: 42
  6. Herbs:
    1. Basil (Lemon, Purple & Standard)
    2. Italian Oregano
    3. Dill:  Combined 8 upright containers (3-gallon size)
    4. Italian Parsley: 4 Flats (2’ x 1.5’ size)
  7.  Zinnia Flowers (3/cup): 60
  8. Tomatoes: Total Number of Tomatoes Harvested to Date: 415 lbs
    1. In the current peak season, weekly harvest approximates 100 lbs.
    2.  The hardiest, most disease resistant and most productive varieties of tomatoes are being identified during this growing season so that the best can be planted for the next growing season 2017.
    3. Selected tomato varieties for next year: seeds are being harvested from ripe tomatoes by the fermentation process.

Tomato Harvest

Tomatoes, tomatoes everywhere! Red ones, yellow ones, purple with red, and pink, blue, and blue with red! Even some red and green striped ones soon. And if you look closely there's hot peppers in there too; red cherry peppers & tiny Thai hot peppers, and in a secret location, yellow (sweet bananas), jalapeños, Hungarian yellow wax, and soon California sweet bell peppers. All proceeds from this harvest are for our LWYL event.

Garden Upgrades

In July 2016 a soaker drip system has been installed in the main garden, sloped garden and three traffic islands. This will allow water to be distributed with minimal effort and more effectively than previously allowing water to be delivered to the root systems of individual plants minimizing the potential for diseases for each vegetable variety. Fortunately, the Lord has provided an abundance of rain during the last week and into this week so watering requirements have been/will be very limited.

Preparation of a user-friendly recipe collection has just been initiated to assist patrons of the Food Pantry in preparation of select vegetables grown in the garden. The first vegetable recipes will be targeted toward Kale.

5th Harvest

The following crops were harvested and distributed:

  1. Zucchini Squash: 24
  2. Scottish Kale: 40 (4-gallon bags)
  3. Cucumbers: 16
  4. Peppers: Sweet Banana-6
  5. Herbs
  6. Italian Parsley: 40 Quart-size bags
  7. Basil: 14 Quart-size bags
  8. Mild Italian Oregano: 14 Quart-size bags

Interim Harvest #1 has been ongoing since the last food pantry on July 23, 2016.

Since there is a 3-week gap until the next Food Pantry on August 13, 2016, harvested vegetables have been distributed to individual families in need in the neighborhood, Gateway members who have need, Gateway office staff members and Gateway Garden Members who have been consistently given their time in caring forn the garden.

 Harvested totals during this interim period include:

  1. Zucchini Squash: 61
  2. Cucumbers: 32
  3. Peppers (Sweet Banana, Hungarian Wax and Pablano): 24
  4. Tomatoes: Cherry (Blueboy* and Sweet 100)- 46
  5. Pear Tomatoes- 15
  6. Slicing Tomatoes- 10
  7. Oriental Eggplant: 3

*I have personally tested this variety on the first fully ripened one and the flavor was outstanding. The plant itself is very productive and hardy. This variety has two anti-pigments: lycopenes and anthrocyanins both of which are powerful anti-oxidant pigments.

Garden Upgrades: A soaker drip system has been installed in the main garden, sloped garden and three traffic islands. This will allow water to be distributed with minimal effort and more effectively than previously allowing water to be delivered to the root systems of individual plants minimizing the potential for diseases for each vegetable variety. Fortunately, the Lord has provided an abundance of rain during the last week and into this week so watering requirements have been/will be very limited.

The focus for the next two weeks will be optimizing the timing and harvest of vegetables and herbs for the next Food Pantry and Love Where You Live Outreach on August 13, 2016.

Preparation of a user-friendly recipe collection has just been initiated to assist patrons of the Food Pantry in preparation of select vegetables grown in the garden. The first vegetable recipes will be targeted toward Kale.

4th Harvest

Crops harvested and distributed include the following:

  1. Kale: 38 bags (4-gallon size each): 30 bags Scottish Kale; 8 bags Red Russian Kale
  2. Fresh Onions: 28 bags- 5 onions/bag
  3. Zucchini Squash: 8 individual (first harvest just coming in)
  4. Peas (snap and pod types): Total 4 gallons harvested; 3 gallons prepared crop for distribution in quart-sized bags
  5. Basil (including Thai basil): 33 quart-size bags (8 gallons harvested)
  6. Italian Parsley: 30 quart-sized bags (4 gallons harvested)
  7. Rosemary: 8 bags (snack-size)
  8. Dill: 13 quart-size bags; I large branch per bag)
  9. Lemon Sage: 13 quart-sized bags
  10. Italian Oregano (Mild): 30 quart-sized bags
  11. Tomatoes: First of Season: 2 harvested

3rd Harvest

Crops harvested include:

  1. Snap Peas
  2. Kale
  3. Collards
  4. Upland Cress
  5. Herbs

2nd Harvest

The second harvest included approximately:

  1. Spinach: 8 bushels harvested before cleaning (conservative estimate)
  2. Collard Greens: 14 grocery bags
  3. Kale: 12- 1 gallon bags
  4. Rainbow Swiss Chard: 8- 1 gallon bags
  5. Italian Parsley: 6- 1 gallon bags
  6. Upland Cress: 8- 1 gallon bags

After harvest of spinach was completed, the beds were prepared and winter squash seedlings were planted (approximately 60 plants). Additional varieties of winter squash seed were also planted.  Depending on weather and assuming healthy growth of plants, a significant goal is to have a variety of vegetables ready to harvest to share with the community at the Gateway outreach on August 13, 2016.

1st Harvest

The first harvest was limited an estimated 30 lbs. of spinach available.