It would be difficult (and time-consuming) to add that up, but especially if you buy organic vegetables, you will save money. Last year I purchased two kale plants and at the time I bought them I thought they were sort of expensive, I think they were over a dollar apiece. But they produced enormous amounts of kale for many months, until our weather got really hot in the early summer. I think I could have kept them alive through the summer if I had tried, but I needed the space for other things, and by then the kale leaves were tasting bitter. But for all those months, I noticed that organic kale of the same variety at the farmers market was about $4 a bunch. If I had bought just one bunch each week I guess would have saved between $80 and $100 just on kale. I was eating at least that much of it, and giving more away. Then there was the organic looseleaf lettuce I grew. I paid $2 or $3 for a large packet of mixed seed (still using it this year) and also supplied myself, friends, neighbors, and co-workers. Organic lettuce was going for $2 to $3 a head but since I cut my lettuce leaves with scissors and let them regrow from the roots, I used the same plants all fall and winter and spring and saved an awful lot of money for myself and others. Beets were another good example. They are ridiculously easy to grow and a seed packet seems to last a lifetime. Yet organic beets (heck, even non-organic fresh beets) are very expensive at the market. Not every vegetable provides such a drastic cost comparison, of course. Zucchini squash is usually pretty cheap at the store, and of course it produces so much on the vine that you want to pay people to take it off your hands. Some other vegetables can be bought cheaply, although if you buy only organic vegetables most of those will cost twice as much as non-organic and that makes your cost comparison with homegrown a little more meaningful. But as most every gardener points out, the taste of homegrown food is much better, and the knowledge that food you grew yourself is safe for you and your family is priceless. When you factor in pride of accomplishment, convenience at cooking time, and the joy and pleasure of being close to nature, the value of gardening rises exponentially.

Ok. Next year, hopefully, is my first year of not buying plants, because I couldn't get the one's I wanted this year. I live in a 'Flyover' area so my resources are limited. I bought the best resource book I knew of, and I'm following their directions. I'm Midwestern and hot foods do not appeal to me. I garden mostly by the rules that I was taught by my grandmother in the back yard garden. I am a Master Gardener who learns something new about growing (and sometimes killing things) all the time, and tries to share it. This isn't a competition. I'm just trying to help. Peace. Blue Cat.

Hi DL, You only have to worry about other cucumber varieties(Cucumber sativus.) Cucumbers will not cross with squash, melons, or fruits commonly called a cuke that are other species. To be absolutely sure of no cross pollination, it is recommended that different cucumber varieties are grown 1/2 mile apart. If you must grow other cucumbers, you will need to cover or tape the blooms shut the day before the blooms will opening to keep pollinators away and then hand pollinate. When it comes to cukes, you have to make sure you dab pollen from male blossoms onto the female ones. Since male cukes flowers don't make fruit, you can just break them off and rub them onto the female ones. Cuke flowers open in the morning and you need to get out there and get it done then, and then recover or re-tape. I personally find growing just one variety each year, a much easier thing to do. To save seed from a cucumber takes a little work too. You need to let them get fully ripe on the vine. They will turn orange. Then you pick them an let them sit for at least a couple weeks inside. Once you do that, you need to ferment the seeds like you do for tomatoes. I hope this helps. Also if you are interested in saving other veggie seeds or want even more in depth info, looking into purchasing Seed to Seed by Susanne Ashworth. I got it for a present and love it. Remy

Amino-x, I ferment cucumbers almost exactly the same way as tomato seed, for the same reason. You need to destroy the gel sack that surrounds the seed, with its growth inhibitors. Allow your ripe cucumbers to cure for several weeks; this improves seed vigor. Cut the cukes lengthwise & scoop out the seeds, keeping any juice with the seeds. Then add water if necessary, enough to cover the seeds (not to exceed the volume of the seeds & pulp). If you have enough juice, water may be unnecessary. Ferment the mixture as you would tomatoes, 1-3 days. Sorry, it will probably smell... but if the weather is still warm enough (above 70 degrees) you should be able to ferment them outside, perhaps in a garage, patio, or garbage area. Or hidden in a covered grill? Stir a couple times a day, and examine the seeds; when the gel sacks are gone, the seeds are done. Most of the good seeds should be at the bottom of the container at this point. Immediately pour the mixture into a tall container, add water, and stir to break up any debris still clinging to the seeds. Slowly pour off most of the water, with the pulp & bad seeds (you should see a lot of empty gel sacks). Refill & repeat until seeds are clean; then pour through a strainer. Wick off excess moisture by setting the strainer on a towel for several minutes, then pour the seeds out onto a plate or tray to dry, preferably under a fan. Stir the seeds frequently, especially for the first day.