In addition to what is and will be in the field, green house, and cold frame; we have stored frozen, canned and dried vegetables. Here is a rough estimate of our storage:

• 82 qt frnz vegetables: asparagus​ (8), broccoli (24), green beans (26), summer squash (22) and cauliflower (2) plus
• 20 qt frzn. bell peppers
• 2 qt. frzn. chanterelles; 6 pt. dried
• 11 qts. dried zucchini (don't ask - can grind into a flour for quick breads, pancakes, etc.)
• 1 gallon dried smoked jalapeños
• 2 qts. sun-dried tomatoes
• 5 qt. dry green beans, 2 qt. carrots
• 18 qts. canned tomatoes
• 15 qt. spaghetti sauce; 14c paste
• 40 pints salsa; 15 pints ketchup
• 17 pints dilly carrot & 26 dilly beans
• 50 pints other pickles