Behold the passion of garlic!On Wednesday, I got some lovely produce from the Port Angeles farmer's Market that inspired a "The Pacific Northwest is so awesome in the summer" celebratory meal for Justin's return from the backcountry. Our beets and potatoes or not quite ready for the picking, but I got some Red Norland potatoes and beets from Christie Johnston; along with fresh dill and celery from Nash's and Lazy J Farm. Although I'm not farming right now, I love to support these amazing - mostly female powered - delicious makers.
For the meal, we ate:
Baked dill-schmeared spring chinook (salmon)
Roasted potato/beet salad
Trailing Blackberry custard pieRoasted Potato/Beet Salad
a small armful of red potatoes
two red beets
5 cloves of garlic (minced)
a handful of fresh basil
3 green onions (chopped)
olive oil, balsamic vinegar, salt and pepper
Preheat oven to 350 degrees.
1. Cut potatoes and beets into rustic chunks
2. Toss potatoes, beets, and garlic in a bowl with enough olive oil to coat the mixture. Add about 2 TBS. of vinegar.
3. Put coated veggies on a baking sheet and roast until soft and brown.
4. Toss roasted veggies with onions and chopped basil. Sprinkle with salt and pepper and chill in the fridge. Enjoy.
a small armful of red potatoes
two red beets
5 cloves of garlic (minced)
a handful of fresh basil
3 green onions (chopped)
olive oil, balsamic vinegar, salt and pepper
Preheat oven to 350 degrees.
1. Cut potatoes and beets into rustic chunks
2. Toss potatoes, beets, and garlic in a bowl with enough olive oil to coat the mixture. Add about 2 TBS. of vinegar.
3. Put coated veggies on a baking sheet and roast until soft and brown.
4. Toss roasted veggies with onions and chopped basil. Sprinkle with salt and pepper and chill in the fridge. Enjoy.
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