November 3, 2012

by claybottomfarm | November 2nd, 2012

 

 

Late Fall Harvest

 

The warm sun is always a welcome friend on November Harvest days.  Fingers quickly  turn blue and stiff when we’re washing vegetables in even the slightest breeze with cooler temperatures.  So, we were happy to enjoy a beautiful sunny day this week for CSA harvest.

 

Many people assume that outdoor crops are finished and only greenhouse crops remain.  In reality, there are many outdoor crops that can survive the cooler weather and even survive several light frosts.  We’re still harvesting carrots, leeks, radishes, lettuce, spinach and potatoes from the field!

 

 

Corinne modeling this week’s lovely box of veggies. ENJOY!!!

 

 

In This Week’s Boxes:

 

Potatoes – Red or Yellow

 

Dill – See recipe for dilly mashed potatoes below

 

Carrots – Again, these are sweet, like in the spring.  Cool weather brings out the sugar content in vegetables and you can really taste the difference in carrots.

 

Micro Greens – You can also add micro greens to smoothies, but we like to use them as a garnish for meat or add them to salads.  Some say that these small leaves have a higher concentration of nutrients than larger salad greens.

 

Leeks –   Try substituting leeks for onions in most soup or casserole recipes.  We love a potato and kale soup in the fall.  See below for recipe.

 

Eggplant – This is the last eggplant of the year.

 

Onions – Yellow storage onions

 

Garlic – This is a great variety we found at a farmers market in Toronto, Canada.  We affectionately call it “Toronto Garlic”.

 

Curly Kale – Try kale in your mashed potatoes (see below)  Rachel’s mom makes what she calls “confetti potatoes” for the grandkids and they love it.

 

Dilly Potatoes with Garlic* and/or Kale*

INGREDIENTS

  • 1 quart, peeled & cubed
    2 tablespoons butter, softened
    1/4 cup milk
    1/4 cup sour cream
    1/2-3/4 teaspoon dill weed (2-3 Tablespoons FRESH)
    1/2-3/4 teaspoon salt
    1/4 teaspoon pepper
  • Directions:Cook potatoes in boiling water until tender; drain. Mash with remaning ingredients.
  • Clay Bottom always like to add garlic to mashed potatoes.  Add 1-3 cloves (to taste) garlic with the potatoes and boil them together.  Then add remaining ingredients and mash together.
  •  Sometimes we add Kale to our mashed potatoes as well.  We slice it in skinny strips and then cut it again length wise to make 1/2 inch squares.  Add the kale for the last five minutes of boiling the potatoes so it will wilt a little.  Rachel’s mom makes what she calls “confetti potatoes” for the grandkids and they love it.

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Clay Bottom Farm

We are an artisan farm located 7 miles east of Goshen, Indiana. We are young people dedicated to sustainable agriculture and to providing customers high quality local fruits and vegetables. Our CSA (community supported agriculture) serves Goshen, Elkhart, Middlebury, Warsaw and South Bend. We also have a booth at the Goshen Farmers Market.

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