Last week Thursday was out first harvest day! It wasn’t huge, but it was really great to pull some food out of the garden and to see some fruits to all of our labor. Friends and local farmers go to Cumberland every friday for the weekly farmers market, and they called us Wednesday morning asking us if we wanted to send some stuff along. It was a bit short notice, so we had to scramble to get potatoes, red and golden beets, spinach, chard, scapes, and lettuces pulled from the garden, cooled and packaged in time, but we made it happen.
Like I said, it was really cool to get some food pulled out of the garden for market. I remember planting the seed potatoes a few months ago, burying the plants in after they reached about 6 inches tall, checking them daily for Colorado potato beetles, and then finally pulling them out of the ground to find 5-6 beautiful potatoes per plant. I cooked up some for dinner that night using my favorite technique for roasted potatoes, and they were simply amazing...
Super Tasty Roasted Potatoes
2 Pounds small new potatoes
3 Tbsp butter, olive oil or lard
1 Tbsp Thyme (fresh or dried)
1 Tbsp Rosemary (fresh or dried)
1 Tbsp Paprika
Salt and Pepper
Pre heat oven to 450. Put all the potatoes in a suitable pot and cover with water. Add a bit of salt and bring the water to a boil then turn down to a simmer, once simmering, cook the potatoes till they are about half cooked. Drain through a strainer and let cool for a little so you can handle them. Using a small pot, crush the potatoes a little, so they crack in a few places and have lots of rough edges. Toss the crushed potatoes with all the spices, salt, pepper and fat and place in a single layer on a roasting sheet. Roast in the oven for 45, turning them half way through, making sure they get really nice and crispy. Enjoy!