Technically fruits, in the kitchen usually used as vegetables – those are the things that I choose to call fruigetables, to avoid any “whell, akshually…”. This post is going to be mostly about tomatoes, peppers, pumpkins, and similar.

As you can see, there are three greenhouses in the map. There is a reason for that – in a self-sustainable setting, reliance on outside inputs should be reduced, including various -icides and fertilizers. And three greenhouses would allow a three-year rotation between these:

Soybeans, beans, peppers, tomatoes, winter squash, and, eventually, also radishes and peas as pre-crops. I think with greenhouses this size, it should be easy to grow about 50 kg of these crops together, adding about 16 Mcal to our tally. But more importantly than calories, these would add other nutrients and, most importantly, flavors. With two-three varieties of tomato and pepper, a wide span of variously flavored sauces and chutneys can be made, all the way from sweet, across savoury, to hot. The soybeans would take care of fixing nitrogen and breaking the cycles of nightshade family-specific diseases and pests.

The rodent-proof raised beds could further provide, in my estimate, 20 kg of green peas (as a pre-crop), 15 kg of carrots, 15 kg of onions+garlic, and about 50 kg of various pumpkins and squash, providing an additional 42 Mcal and more nutrients and flavors.

I think these are conservative estimates, averages, that account for occasional glut and occasional crop failure. Most of these crops can be preserved in various ways – pickled, dehydrated, in compotes – and some can keep fresh for several months over winter (winter squash).

With this, we are almost there as far as plant-based foodstuffs go. The next thing to look at will be fruits from our orchard and fruit shrubbery.