November 17, 2013

by claybottomfarm | November 16th, 2012

We are already scheming and planning out the fields for next year.  Ben has begun plotting out the fields and Rachel started looking at new vegetable varieties to try next year.  And we are looking forward to a slower pace and some traveling over the winter.


We hope that you have enjoyed this year’s boxes and have many good memories of meals with family and friends to accompany you through the winter.  You can visit us at the Goshen Farmers Market on Saturdays from 8am-1pm.


Late season vegetables…on a stump.


Vegetables this week…

Salad mix – It’s such a treat to have mixed greens so late in the fall.  The greenhouses have greatly increased the length of the growing season.  Enjoy!


Head Lettuce –


Beet bag – A mix of our sweet golden beets and red cylindra beets.  Golden beets have a slightly higher sugar content.  They are rarer and much harder to grow, but well worth it!


Sweet Potatoes –


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.


Ginger – Fresh ginger or “pink” ginger.  Planted in February, harvested in November–that’s a long growing season!


Garlic – This is our elephant variety.  It gets a lot of compost and we plant in raised hills to get to it to grow BIG.


Winter squash – We had mix, so you got either banana squash, acorn, delicatta, or blue hubbard.


Gala Apples – Fresh Michigan Galas.  Hurray!



For the last recipe, we re-post the classic roasted vegetable recipe.  This is a great way to use up leftovers along with the carrots, sweet potatoes, squash and beets from today’s box.

Winter Roasted Vegetables


This colorful mix of vegetables makes an ideal accompaniment to chicken or fish, or simply toss with some pasta for a vegetarian meal.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 2 tbsp olive oil
  • winter vegetables, cubed–beets, onions, garlic, leeks, squash, sweet potatoes, potatoes…
  • Fresh rosemary sprigs
  • Ground black pepper


Preheat oven to 425 degrees. Spray a large baking pan or ovenproof dish with nonstick cooking spray. Arrange cut vegetables in dish and drizzle with olive oil. Add rosemary sprigs and season with salt and pepper.

Roast vegetables for 20 minutes. Remove from oven and turn vegetables over. Roast for an additional 20 minutes, or until vegetables are tender and slightly browned.

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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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