Roasted Potatoes and Jerusalem Artichokes 

Preheat oven to 400 degrees.  Wash and scrub potatoes, put them in a saucepan, cover with plenty of salted water. Bring to a boil and simmer for 20 minutes until half cooked.  Drain cool slightly, quarter and  place on a large baking sheet.

Wash Jerusalem artichokes, slice into 1/4 inch slices and place on sheet with potatoes.  Add 4 crushed garlic cloves, 3-4 tablespoons olive oil, 2 tablespoons chopped sage and salt and pepper to your liking.  Mix well with hands and place in preheated oven.  

Meanwhile slice a lemon thinly and toss with vegetables after they have roasted for 20 minutes and roast another 10 minutes.  Slice a big handful of cherry tomatoes in half.  Add tomatoes and 1/2 cup pitted kalamata olives to roasting vegetables.  Cook another 10-15 minutes longer, remove from oven and stir 2 tablespoons roughly chopped parsley.  Serve and enjoy!


Last Week of Fall Shares

November 5th, 2015

Here it is…The end of our fall shares.  Last night brought a touch of frost layering leaves in the garden and orchard.  The gardens are looking a little naked today after much of our summer crops have been pulled.  We haven’t seen bare ground in many months.  In a way, the smell of fresh, cool, fall barren earth brings a restful feeling, but in another, it’s empty and almost sad saying goodbye to many of our favorite crops.

Over the next several months we are still growing root crops, greens, broccoli, cabbage, garlic and Brussels sprouts.  Our gardens will become clothed in white frost blanket to extend the growing season.  I guess our gardens soil never gets a rest,….as the gardeners really don’t either, but work slows down outside to a low roar.

In our last basket you’ll find sweet meat winter squash, golden potatoes, Napa cabbage, cherry tomatoes, persimmons, quince and peppers.  Something new and maybe a little strange to you are Jerusalem artichokes.  Rinse these off well and put back into their bag and keep in the refrigerator crisper.  These should keep for several weeks.  We will post a recipe for them later.  Also, from Kira’s garden she’s added some terrific beets and turnips (these are in the large cooler), with fabulous greens.  Juice or saute these greens.  Plus a special thank you gift!

We want to sincerely thank everyone for picking up with no hassles, returning boxes (which we don’t need to for last pick up), and your support!  Everyone has been so great.  Thanks from us all!

See ya for Thanksgiving Baskets or in the spring!