What Some Vegetables Can Contribute To The Year’s Food Supply

I derived the following information from a mid-1940’s ‘Victory Garden’ handbook, many of which were published during the time period of WWII by the United States Department of Agriculture for the benefit of Americans, most of whom were short on food and supplies because of the war. Americans were strongly encouraged to grow their own ‘Victory Garden’ to supplement their food supply.

As a nation we have always taken food pretty much for granted. Not the farmers, of course. Food is the stuff life is made of, to a farmer. But the rest of us haven’t always understood that. We have always had the idea in mind that there will always be plenty of food, if we just have the money to buy it. One might say that a nation is no stronger than its food supply.

Here is a recommendation given to Americans during that time regarding what (which and how) vegetables can contribute to one’s annual food supply:

(It might be useful preparedness information)

 

VEGETABLES

Make four servings each day.

1. Leafy, Green, and Yellow Vegetables.

Serve one from this group each day. Eat 3½ pounds per week per person (½ pound per day, 182 pounds per year) fresh or its equivalent in canned, dried, stored, or frozen vegetables. Can 25 quarts. Store 45 pounds.

Beans, Snap (50 lbs. Yield /100 ft. Row) (1½-2 lbs. to can 1 qt.)
Beans, Lima (50 lbs. Yield /100 ft. Row) (3-4 qts. in pod)
Beet Greens (25 lbs. Yield /100 ft. Row) (2-3 lbs. to can 1 qt.)
Broccoli (50 lbs. Yield /100 ft. Row) (Freeze)
Chard (100 lbs. Yield /100 ft. Row) (2-3 lbs. to can 1 qt.)
Collards (50 lbs. Yield /100 ft. Row) (Dry, Freeze)
Kale (75 lbs. Yield /100 ft. Row) (Dry, Freeze)
Lettuce (50 lbs. Yield /100 ft. Row) (Fresh)
Spinach (50 lbs. Yield /100 ft. Row) (2-3 lbs. to can 1 qt.)
Turnip Greens (50 lbs. Yield /100 ft. Row) (Dry, Freeze)
Peas (40 lbs. Yield /100 ft. Row) (2 lbs. to can 1 qt.)
Carrots (100 lbs. Yield /100 ft. Row) (2½ lbs. to can 1 qt.)
Squash, Yellow flesh (100 fruits Yield /100 ft. Row) (4 lbs. in shell)

2. Tomatoes, Cabbage.

Serve one of these each day. Eat 2 pounds per week per person (~¼ pound per day, 104 pounds per year). Can 25 quarts tomatoes or juice. Store or kraut 25 pounds of cabbage.

Tomatoes (200 lbs. Yield /100 ft. Row) (3 lbs. to can 1 qt.)
Cabbage (raw) or Kraut (100-175 lbs. Yield /100 ft. Row) (Store or kraut)

3. Other Vegetables.

Serve one from this group each day. Eat 3 pounds per week per person (~½ pound per day, 156 pounds per year). Can or freeze 15 quarts. Store 40 pounds.

Corn (100 ears Yield /100 ft. Row) (10-12 small or 5-6 large to can 1 qt.)
Beets (100 lbs. Yield /100 ft. Row) (2½-3 lbs. to can 1 qt.)
Onions (50-100 lbs. Yield /100 ft. Row) (Store)
Parsnips (100 lbs. Yield /100 ft. Row) (Store)
Turnips (100 lbs. Yield /100 ft. Row) (Store)
Chinese Cabbage (80 heads /100 ft. Row) (Store)

4. White Potatoes and Sweet Potatoes.

Serve one of these each day. Eat 3½ pounds per week per person (½ pound per day, 182 pounds per year). Store 140 pounds.

White or Sweet Potatoes (200 lbs. Yield /100 ft. Row)

5. Dried Peas, Beans, Lima Beans, Soybeans.

Serve one from this group three times a week. Eat 6 ounces per person per week (20 pounds per year). Store 14 pounds.

Adapted from Victory Garden Leader’s Handbook, US Department of Agriculture, mid 1940’s

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