This is what we are harvesting out of the garden this August!
We dug up our first hill of potatoes the other day! They are so crisp and delicious. We have just been eating them diced up and roasted in the oven.
Oven Roasted Potatoes
4-5 large Red Potatoes, cubed
2-3 TBS Olive Oil
1-2 tsp Sea Salt
Sprinkle of Pepper
Fresh Herbs: Rosemary, Parsley, Thyme
2-3 Cloves Diced or Pressed Garlic
Bake at 375 degrees for 25-30 minutes. Turn on Broiler for 2 minutes (watch it constantly) to create a crispy layer of potatoes on top!
It's time to harvest garlic. We pulled all of ours and are letting it dry in the cool house for 6-7 days. After that we will brush the dirt and top layer of paper off of each head and then store it for the winter. If you are interested in planting garlic next year in your garden, you have to get started on it soon. You actually plant the cloves in the fall...like tulip bulbs. I will have a post on How to Plant Garlic soon.
The top part of the garlic is called "scape." It is like a small head of garlic with little purple cloves in it. You can cook with these and use them just like garlic. I think they have a little more of a potent garlic taste.
I made Garlic Scape Pesto last night.
Garlic Scape Pesto
1 head of peeled garlic scapes
Pine Nuts (optional, but add a great texture)
Blend in the food processor and add more olive oil as necessary to create the consistency you like.
I served this on grilled chicken breasts!
We have also just started to harvest our little crop of corn. It did not do well this year at all. We have tiny little ears but they still taste good!
We both enjoyed spending the evening harvesting all of these veggies. It's so relaxing at the end of the day to spend time together in the garden.