25-30 october sun plums(I didn't count but it was alot)
4 pomegranates, 1 bag dark grapes
4 zucchini, 3 lg tomatoes, a container of cherry tomatoes
1 lg head cauliflower, 1 eggplant, 6 carrots
12-14 sml potatoes, 1 head of romaine, 1 head of green leaf, sage
1 cantaloupe, 6 sml bell peppers, 1 basket green figs
All organic! When you make the decision to eat seasonal, local and mostly organic you have to think ahead! I used the tomatoes, 2 carrots, and 1 zucchini to make a pasta sauce that I froze. I also shredded 2 of the zucchini and froze them to use in cakes, breads, and other stuff in the winter. I will be freezing some bell peppers and onions the next time I get them. At some point I will have to learn to can things but i'm not quite there yet.