Late season produce

I’ve been cooking up a storm lately, using as much homegrown and local produce as I can before the long winter. Tonight was Moroccan baked chicken, with roasted carrots and potatoes, plus a garden salad. The potatoes and carrots were from my own garden and the salad from farmers market ingredients. Yesterday I made beef stew and a peach pie. Local veggies in the stew and the peaches were from the tree in our yard (I froze them earlier). Coming up soon will be acorn squash, again from our tiny garden.

Pro tip: if you buy those little bags of miniature potatoes for roasting and they get soft and sprouted before you use them, just put them outside in three inches of soil. Two months later you’ll have a have dozen fresh new potatoes from each one! And they taste ten times better.