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!
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
Ingredients:
- 2 tbsp olive oil
- winter vegetables, cubed–beets, onions, garlic, leeks, squash, sweet potatoes, potatoes…
- Fresh rosemary sprigs
- Ground black pepper
Preparation:
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.
