full time job + garden + restoring the house I live in.. there aren't enough hours in the day

Let's just say local laws are unreasonably strict about that kind of thing. To the point it's not worth the risk given how widely available it is should I need some.

It's a process and every year you see an improvement over the previous one.

5 years ago I've had a meadow that was slowly overgrowing with trees and some old, mostly dead fruit trees that look like from a horror movie around the house.

With just me an my wife working on it we got to half an acre of a garden, a greenhouse, tiny vineyard (if you can call 20 plants that), 50-60 fruit trees and bushes. I intend to add beehives and a chicken coop before summer.

The property came with a dozen or so enormous (>6m / 20ft) apple and cherry trees planted about a century ago and all but 3 of them are barely alive, so this spring I've cleared some space and added:

• 4 peach trees, 2 varietals
• 4 apricot trees, 2 varietals
• 2 Japanese plum trees (technically not a plum)
• 8 cherry trees, 4 varietals
• 3 plum trees, 2 varietals
• 10 apple trees, 5 varietals
• 4 pear trees, 4 varietals
• 2 pear-shaped quince trees
• 2 Japanese quince bushes
• 6 currant bushes, 2 varietals

Assuming most of them survive I'll be set as far as fruit I can grow in my zone are concerned. Well, I could use 2-3 asian/american hybrid persimmons to have a full set, but they are very hard to find and expensive - I'd have to pay more for 2 than I've paid for the 40+ listed above..

~2000m^2 / half an acre.

It was a meadow slowly overgrowing with random trees 5 years ago, so it took quite a bit of effort to get there

That's going to be very location dependent - e.g. I can't reliably get regular habaneros even in large grocery stores where I live..

With tomatoes as primary ingredient we make:

• passata
• pizza sauces
• pasta sauces
• salsas / nacho dips
• sun dried

and they are added to a bunch of other things - e.g. some of the pickles