Thursday, September 29, 2011

Roasted Olive and Potato Side Dish

Tonight I took a roasted rosemary potato dish as a base and added my own touches to create a delicious garden harvest side dish.

Potatoes, garlic, onion, leeks, and olives...mmm


  • 1/2 - 1 leek
  • 20 small fingerling potatoes*
  • 1 onions*
  • 1 head garlic*
  • 3 5" sprigs of rosemary*
  • 20 green olives

Cook time = 40min
Delicious Rating = 5 of 5

Pre-heat the oven to 400 degrees. While it's warming, slice the leek length wise, place the flat edges on the cutting board and cut in to 1/8in ribbons.  Toss onto a large baking sheet with olive oil. Chop red and/or white potatoes into small chunks. Coat the potatoes with olive oil (I recommend a squeeze bottle) and evenly spread them with the leeks across the baking sheet.  Cook for 20minutes.

While the potatoes are cooking, peel the head of garlic and roughly chop the onion. Tonight's dinner included a red onion from the garden. Remove the baking sheet and scatter the onion, garlic, and olives across the potatoes. Strip the springs of rosemary into the pan. Stir the spuds and new ingredients.  A little olive juice can be sprinkled for added flavor. Bake for another 15-20min, or until spuds are nice and soft.  Salt to taste.

Remove, and add to the rest of your dinner, or just eat the yummy potatoes all on their own.

*items grown in our garden

Monday, September 26, 2011

A Sunday afternoon

The rain storm came in and out in the garden, finally leaving this beautiful sunshine filled evening.

Sunday, September 25, 2011


Just added two more Tubtrugs to our household and garden tools.  They are so useful for produce collection, laundry baskets, baby bathtubs, leaf collection, mopping, and chilling drinks on the patio.

Saturday, September 24, 2011

Harvest time

We returned from Europe to a week of sunny humid weather in Seattle.  That has made for some fantastic harvests.  

Tomatoes have been ripening a few a day.  In prep for freezing, I boiled them for 30-60 seconds, transferred them to an ice bath and then removed the peels that now easily slid off.  As I quartered them I removed some of the juice and seeds, the rest dripped into a bowl as chunks sat in the strainer waiting to freeze. I labeled quart size freezer bags with the date and Tomatoes, then filled them about a third of the way full, based on expected portion sizes for meals.

Jetsetters and Mortgage Lifters

Last year we didn't completely dig all the potatoes and this year they popped up between the beans and the garlic.  We left them to grow and prosper, with for once no effort, and as a result ended up with about a third of a paper bag of potatoes!  This morning I was delighted to eat my first batch for breakfast.

The plums are plump and juicy on the trees. We sliced a couple gallons of them in half today in prep to freeze. Of course we were out of gallon freezer bags so they are in the fridge waiting for our run to the store tomorrow.

Monday, September 19, 2011

Garden Treasure

This beautiful glass ball from Morrison Glass Art joined the garden this month.

Saturday, September 10, 2011

The end of summer

I love the internet, it allows me to see my garden blooming as I travel. I haven't gone so far as a web cam in the garden, but perhaps one day it would make for interesting time lapse growth.  While this also makes me sad to miss some of the harvest, I know it is in good hands with friends and family reaping the bounty.

Saturday, September 3, 2011

Onion Harvest

Red and whites
After pulling all of the onions about two weeks ago, I removed excess dirt and laid them out in plant trays lined with the Wall Street Journal.  The greens stay on for now and the trays have been placed in the dark and cool basement storage.I'll cut back the greens after about 3-4 weeks of drying out in the basement.

A few onions didn't make it through the harvest, the skins were not hardened sufficiently or bugs had started to get them. In cases where salvage was possible, I kept those but with the intent to use for immediate meals with onion.

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