The selection of ingredients from our garden is becoming a bit limited, but you can still put together some pretty awesome meals with what’s available. For example: potato gnocchi with sage butter and roasted Hubbard squash.
The potatoes were a red potato we had acquired late last year at Cob Cottage. As an experiment, we tried growing them in burlap sacks, which worked surprisingly well. We got a good number of potatoes per sack and didn’t have to water them either. What was really surprising was how late in the year the plants were still thriving. They kept growing bigger and bigger, up until the first frost killed them – months after all the other potato plants were long dead and withered away.