10 lbs potatoes, Keuka Gold or Red Dale
10 lbs onions
2 head garlic
1 small bunch kale
1 small head cabbage
15 lbs squash, mixed varieties
10 lbs carrots
1 ¼ lb salad mix
2 lb leeks
5 lbs potatoes, Keuka Gold or Red Dale
5 lbs onions
1 head garlic
1 bunch kale
1 small head cabbage
10 lbs squash, mixed varieties
5 lbs carrots
¾ lb salad mix
1 lb leeks
Hope everyone had lovely holidays! We had a wonderful time seeing family and friends. Now we are starting to get ready for the 2012 season, which is coming faster than we’d like to think about! Seeds need organizing and ordering, crop plans need to be finalized, finances organized, and a million other little projects that make the season so much easier if we get them done ahead of time. We are also trying to squeeze a few home improvement projects in while we can.
The cold, cold nights this past weekend have put an end to the greens, so enjoy these! I went out and harvested them on Saturday so that they wouldn’t get completely blitzed. The kale was not so lucky – if it seems a little limp, it’s because it was frozen solid when I harvested it today. It will not have a great shelf life, so eat it soon or freeze it for later.
Hope you all enjoy!
Christa, Mike and little Lizzy
Christa’s “I’m sick of winter cooking!” Squash and Bean Salad
2 cups winter squash, cooked, cooled, and cut into ¾” cubes
2 cups cooked kidney beans
1 cup diced onion
1 diced apple
1 kohlrabi, peeled and diced
Your favorite Vinaigrette dressing (I prefer a simple olive oil and balsamic vinegar mix)
I like this cold salad because it reminds me of the corn-and-bean salads of summer. I love winter, but I also love a little variety in our meals!
Toss everything together in a large salad bowl with the vinaigrette dressing. I usually put in about ½ cup of dressing, but you can add it to your own taste. You can eat it alone or serve it over a bed of salad mix.
Garlic Carrot Potatoes
- 1 ½ pounds potatoes, diced
- 1 ½ pounds carrots, diced
- 4 cloves garlic, peeled and minced
- 4 tbsp butter (half of a stick)
- 1 tsp dried parsley
- 1 ½ tsp. sea salt, to taste (less if using refined salt)
- ½ tsp freshly ground pepper, to taste
- 2 tbsp milk
Place potatoes, carrots, and garlic in a medium-sized saucepan and cover with plenty of water. Bring water to a boil over high heat. Reduce heat to medium-high and cook until vegetables are tender and can be easily mashed, about 20-25 minutes. Drain the water. To the pot of cooked vegetables add butter, parsley, salt, and pepper. Mash well with a potato masher. Once the veggies are mashed, stir in the milk until they reach your desired consistency. Enjoy!
From: http://thepurposedheart.com/garlic-carrot-potatoes/ (Personally, I’m not into this blog, but this recipe is great!)