Vegetable/Fruit Half cup Servings per pound/# of actual servings per week/month Beans, snap Beets Broccoli Cabbage

Cauliflower Carrots Corn, kernels Cucumbers Garlic Lettuce, leaf Okra Onions 4.4/8.8 per week 2.8/8.4 twice a month 3.1/9.3 per week 2.8/8.4 twice a month 3.1/9.3 per week 2.8/25.2 three times a week 1.7/8.5 per week 4.4/8.8 twice a week 133(1-clove servings) 6.6/13.2 per week 5/10 per week 20.6 (2 TBS servings) twice per week 1.76.8 two times a month 5.8 once a week 2.8/16.8 two times a week

Pounds/100 ft row Pounds/100 sq.ft

Adjusted pounds

Space required Preservation Method

Peas, shelled Peppers, green Potatoes

Sweet Potatoes 3.1/6.2 twice a month Spinach 11.7 (fresh)per week 3.6 (cooked)/7.2 per week

Squash, summer

3.4/10.2 twice a month

Squash, winter 2.5/7.5 twice a month Tomatoes, fresh 2.3/6.9 three times a week Apples Blackberries Cantaloupe Cherries Grapes Peaches Pears Plums Strawberries Watermelon Beans, dried 2.8/8.4 three times a week 4.1 2.6/7.8 once a week 3.4 1.9/7.6 once a week 3.4/6.8 once a week 3.4/6.8 twice a month 3.4 6 once a week 2.7/8.1 once a week 12.9 once a week