Breakfast and lunch were leftovers on Monday. We used up the leftover peach pancake batter, while my mom bought chips (Wild Card Item) so we could use up the leftover salsa for at lunchtime. For dinner, I made mashed potatoes (garden potatoes, friend's goat milk, Finger Lakes butter) and maple-glazed winter squash (garden Delicata squash, homemade maple syrup, Finger Lakes butter, cinnamon [Marco Polo item]), while my mom chopped up carrot sticks (garden).
After dinner, my dad and I went to pick tomatoes. It was mainly the hybrid late-blight resistant tomatoes that needed picking, as most of the heirloom tomato plants I planted are still heavy with green fruit. We picked about two bushels of tomatoes, so my family will definitely need to start canning soon. We also ended up harvesting a giant zucchini and sixteen pounds of potatoes.
It's so fun to harvest potatoes because I feel like I'm getting something for almost nothing. We planted our potatoes right on the bare ground and covered them in a foot of straw, as the 1959 Rodale book and Lasagna Gardening suggest. That's it. Instead of all the digging and hilling most potato growers go through, we just left the potatoes under the straw until it was time to harvest. We go through so many potatoes as a family that's it's great to just be able to grow our own with so little effort. It was probably the easiest crop in my garden this year. I'd recommend this method to anyone.
~*~
Maple-Glazed Winter Squash
adapted from Burst-of-Orange Butternut Squash recipe in Kid Favorites Made Healthy
1 lb winter squash
1/3 c water
1 Tbs maple syrup
dash in cinnamon
butter
Peel squash. Slice in half and remove seeds and pulp. Chop squash into small cubes. Put in greased 2 quart baking dish. Mix up water, cinnamon, and maple syrup, then pour over squash. Dot with butter. Bake uncovered in 425 degree Fahrenheit oven for twenty-five minutes or until tender.
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