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Farm livin' is the life.....
08-22-2014, 12:10 AM,
#1
Farm livin' is the life.....
   

   

......Ok, not a farmer by any means, but sure is nice to not have to buy some produce here and there. Have questions for those who garden potatoes at the end, so read on. Smile

We are a 'meat and potatoes' eating family and have not had to buy 'taters the last 3 major stocking trips to the store. Cool Only grew red taters this year and they did great. This batch is the last of them, dug 'em up tonight, let them dry out enough to brush off the dirt and brought them in after (back to school) bed time. The counter pic shows what was left from previous digs in the white bowl and tonight's taters in the clear bowls.

Also shows some of the onions i've got also. Not had to buy them for a while either. Got reds, yellers, & whites. Some of them got very large this year.

Just about over-run with zucchini earlier in the season. Then we found zucch-izza. Backed Zucchs with pizza sauce, pepperoni, cheese, and a dash of garlic powder. Holllllly CRRAAAAP!!! Good chit. Wife's zucchini Parmesan is always a winner dish also.

Going to bring in a pile of Roma tomatoes tomorrow night...... but those will get saved until we have a BIG pile. Have a chit-ton of basil growing in the garden as well and will wait and do a couple big batches of tomato puree and sketti sauce all at once to freeze.

Back to the red potatoes........ not sure if i did something wrong or what? Have grown them for a total of 2 seasons now, so still a newbie at the whole potato thing. This years taters are ROCK HARD....... even after cooking them! They work out great for covered and baked dishes........ roast beef, roasted chicken, covered up taters and carrots on the stove, etc. But if you dry roast them (un-covered) in the oven or on the grill they are like eating rocks! WTF??? Did i wait too long to harvest? Not really sure. Anyway, we are still eating them, just adjusting how we cook them so they stay covered while cooking.

Damn...... i love the fall. Smile Icon14 Jig
JigCraft.com : Co-Founder
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08-22-2014, 07:21 AM,
#2
RE: Farm livin' is the life.....
Keep Manhattan just give me that countryside... Wink
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08-22-2014, 12:23 PM,
#3
RE: Farm livin' is the life.....
Nice harvest. Somehow, they always taste better fresh from the garden. Zucchini are prolific and I have eaten them in more ways than you can imagine. Zucchinis au grauten is a favorite in our house and my personal favorite is zucchini bread. Oversized get sliced in half, seeded and stuffed with all sorts of concoctions and I'll even admit I prefer my wifes zucchini spinach lasagne to her pasta based spinach lasagne.

I just fiinished my fall plantings of peas, radishes, turnips, beets and spinach so gardening although slowing down is not over. Even planted a row of green beans a few weeks back for fall beans. Main crop of silver queen is finally ready so more blanching freezing is in order

Red potatos bring back many memories of slow cooked green beans, ham and new potatos as well as german potato salad. Mom would only serve them boiled or in soups and stews because by their nature they cook up firm and do not fall apart in the dishes made from them. My own experience with them indicates they need to cook a lot longer than white or russet potatos. We usually eat ours at the golf ball size and rarely let them get as large as yours are. They probably just need to get cut into smaller pieces before cooking.
Wishing all, Tight Lines and Bent wriggling rods!
KDog!
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08-24-2014, 08:48 AM,
#4
RE: Farm livin' is the life.....
Looks good and home grown is the best. Not sure about the potatoes, may have dug them up to soon?

I tried the bucket this year. Tomatoes out the bottom and potatoes in the top. The tomatoes are on the small side and are starting to turn red now. Interested to see how the taters did. Cool


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Ronnie
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08-27-2014, 09:15 PM,
#5
RE: Farm livin' is the life.....
That is pretty slick! Have seen something similar for sale before. Let us know how they do. Right now, my tomato plants are full on turning their fruit red. Brought in a 2 galon bucket full of Romas tonight.

(08-24-2014, 08:48 AM)StumpHunter Wrote: .....I tried the bucket this year.....

As for my hard-as-rock taters...... thinking i did leave them in the ground too long. At first thought that red potatoes just must not get as big as other varieties. Then after reading Kdog's response got to thinking that whenever i buy them from the store, they are called BABY red potatoes. Doh! Well, either way, they sure are edible. Bigger means more to eat. haha! My wife roasted a big pan of them 2 nights ago with fresh basil and thyme and at the same time roasted a smaller pan of cherry tomatoes with garlic and breadcrumbs. For the last 10 minutes of roasting..... mixed them together, sprinkled with salt pork, topped with cheddar cheese, and back in the oven. Zooweemama!! All the fresh ingredients came from my garden. Cool
JigCraft.com : Co-Founder
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