We’re putting all of our fall crops in the ground this week! Time is really flying by. We’ve planted broccoli, cabbage, kale, kohlrabi, chard, and collards. I’m trying to stay focused on the bounty of summer, but I’m so excited for all the fun fall veggies. Oh well, I’ll have to wait; in the meantime, I’m going to eat some roasted potatoes.
Amid all your exciting potatoes, tomatoes, peppers and so forth, you might be saying, “what am I supposed to do with these sweet potato greens? The answer is just about anything. They’re great sautéed, braised, steamed, on their own, in pasta or rice, with other vegetables, anything. Sweet potato greens are soft and sweet; more like spinach than kale. The stems are eatable as well.
Rosemary Roasted Potatoes
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.
This week’s robust share included:
- 3 Onions
- 5 Peppers
- 4 Squash
- 4 Cucumbers
- 1.5 lb Potatoes
- 1 bunch of Sweet Potato Greens
- 2 Heads of Garlic
- 1 Quart of Okra
- 1 bunch of Rosemary
- 1 quart of Tomatoes
- 1 pint of Cherry Tomatoes