Cuor di Bue (1): 187 ounces/$52.36
Box Car Willie (1): 153 ounces/$42.84
San Marzano (1): 195 ounces/$54.60
Super Sauce (6): 83 ounces/$23.24
Black Krim (3): 70 ounces/$19.60
Steakhouse (3): 201 ounces/$56.28
Amish Paste (3): 37 ounces/$10.36
Red Pear (6?): 78 ounces/$21.84
Volunteer (10?): 127 ounces/$35.56
The top three tomatoes listed above were single plants given to me by my best friend from college, who currently lives in Tennessee. Those single plants out-performed all the other varieties, except for the Burpee Steakhouse. However, it's important to note that I needed three Steakhouse to beat even one of these plants. So, clearly, I need to have her start my tomatoes every year.
The remaining varieties were ordered as plants, with the exception of the Red Pear and the volunteer tomatoes. The Red Pear were grown from seed, which is the reason I don't know how many plants I had -- sometimes, I'd plant two plants in a hill because that's the way they were in the starter pot. Nonetheless, I was very pleased with these little, grape-sized salsa tomatoes.
The volunteers were also a success in my book. Yes, I had a lot of them, because I pretty much try to keep every decent-sized volunteer I have room for, but I will take a harvest of $35 of free tomatoes any day. Some of these were absolutely delicious, too, so I saved the seed in hopes of starting to get a line of plants that works in my microclimate.
Otherwise, the October harvest brought in just over nine pound of produce, but it was valuable stuff -- largely tomatoes and kale. Our totals at the end of the month are respectable: