We harvested a few butternut squashes from the kitchen garden to make these two dishes.
Y'all, if you find the right seeds and set up the right watering in the right dirt, the bounty is abundant! These photos attached are by no means inclusive (especially since we've harvested chives for our scrambled eggs just about every weekend for the last two years!) Some things that we've harvested so far: cucumbers, lettuces, broccoli, snow peas, LOTS of tomatoes, carrots, jalapenos, cilantro, okra, spaghetti squash, acorn squash, green beans, oregano, sage, thyme, rosemary, LOTS of chives, mint, and turnip and collard greens. We've had two or more seasons for quite a few of these and I'm sure I'm forgetting a few items along the way, but I don't think we'll ever go back to buying all our produce. Ever.
In 2018, we decided to build a 32 ft x 32 ft kitchen (chef's) garden in the back pasture after we found a plan from a restaurant online. Tilled the perimeter beds first, then the inside L-shaped beds. Built the raised bed boxes and put in the fence poles to fence it all in. It took about $800 in lumber and ended up totaling around $1400 with all the supplies, the fantastic 10 yards of soil we ordered, and automated watering (before we ever started planting). Later, we added cattle guard arches and shell to the pathways. Best ideas ever!