.. I planted several batches throughout the month of September.... ......................... Hard to say if the harvest will be significant .. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ As I mentioned in my first comments, potatoes need AVERAGE 100 days(from sprout to harvest) I would say anywhere from 85 days to 110 days , depending on the variety, So say if you planted in mid September, It would be 60 days at mid November: NOT ENOUGH. I think SD area weather is good for two crops : spring and fall. For the fall you could plant them early August. For Spring , plant them in February.

I read a book recently, fictional characters based on a factual story, about the deprivations and ordeals suffered by people on the British island of Guernsey during the German occupation in World War 2. The book is called The Guernsey and Potato Peel Pie Society, by Mary Ann Shaffer. Apparently, food shortages on the island were so acute, that people used the potato peelings to form the base of a potato pie - instead of pastry. An interesting concept and innovation! And on the subject of green potatoes - it is a myth that cutting off the green bits will make the potato safe to eat. On the contrary - the toxic chemicals actually permeate the entire potato. So a potato with even a small green patch on it, or a sprout, is poisonous to eat. Whether it kills you or makes you ill is in the lap of the gods, and depends on just how much poison you've ingested. Best way to deal with it is to plant it - that way you get free fresh potatoes further down the track!!

I second that on the eggs. I just tried them once, but they weren't that good when reheated. This was the fried eggs. But, I did have great success with baking meatballs on a rack and flash freezing them. We just finished them today. I added some Italian seasoning to them, yummy. I'll never fry meatballs again. I also had good luck baking those small chicken leg thingys and adding honey barbeque sauce.

Oh wow, just noticed you are making all of these yourself? They all would benefit from a few things waiting until the heat and serve time...a half hour before party time. (keeps cooking during the party even on a simmer) Cheese, cream/milk, coconut milk, herbs, etc. Basically anything that is added last in the recipe that says "add last and bring to temp and serve". Canned corn is kinda dead tasting and usually full of sugar. Frozen, added morning-of, would be better. Puree half of it for creamed corn. Side bowls of fresh herbs, limes, cilantro, grated cheese, croutons, toasted slices of baguettes, tortilla chips...even if it is already in the soup, folks like to customize their bowl, :) (tortilla added to the soup gives a nice flavor and breaks down in the broth and really good, but adding half later is nice for the texture) Almost all soups freeze just fine as leftovers cooked all the way as a recipe even with a pasta or rice...but do taste like a leftover. Holding off an ingredient or two will give it some freshness, like the chopped kale or fresh chopped tomatoes. When i thaw leftover soups, i always dig in the fridge and look for something fresh to add, like a fresh frozen salsa, pesto, shelled edamame... You are on the right tract by holding off what makes sense. Keeping the list and menu planned and organized for what goes into where and when can be tricky. (imagine what a restaurant chef goes through all day, every day! yikes) -don't mean to be anti-canned goods, but most of those recipes passed around are coming from the big manufacturers of processed foods, so the same flavors can be made with much fresher ingredients without the chemicals and fake flavors.