Harvest Yield Planner

From the book — Chapter 4. Typical yields: a tomato plant 10–15 lbs, a pepper 5–8 lbs, a zucchini 6–10 lbs; bush beans about 0.5 lb per row-foot, carrots 0.75, lettuce 0.5 lb per square foot. Preservation: canning tomatoes takes about 3 lbs fresh per quart, freezing beans about 1.5 lbs per pint, drying herbs runs about 4:1 fresh to dry. And to end up with the amount you wanted after losses, divide by (1 − the loss rate) rather than multiplying by 1 + it — multiplying undershoots, because the loss applies to the bigger harvest, not to your target.