Garden-to-Table Eating

Blue Eggs and Yellow Tomatoes Cover

As summer comes to a close and the garden has much to offer, I have been thinking a lot about garden-to-table eating. The new wave of localized eating and knowing the source of one's food has led to many beautiful cookbooks that help you make the most of your garden.

Even if you skipped the heirloom Lemon Oxheart tomatoes this year, Blue Eggs and Yellow Tomatoes provides many stunning photos and recipes, as well as inspiration for next year's garden plan.

I, for one, left out the potato patch this season, but the following recipe for herbed french fries cannot be missed.  The volunteer Purple Peruvian Fingerling potatoes in my backyard will soon go under the knife to be made into these:

 

Oven-Roasted Frites with Herbs de Provence

2 T. olive oil

1 pound potatoes

1/2 t. crumbled herbes de Provence

Course salt

Pepper

Preheat oven to 400 degrees.  Oil a large baking sheet, or cover with sheet of parchment.

Cut potatoes into strips, about 1/3 inch by 3 inches.  No need to peel unless you prefer. Toss potatoes in a bowl with the olive oil, then spread onto prepared baking sheet. Bake for about 35 minutes, stirring potatoes three times during baking.

Empty potatoes into serving bowl and toss with herbes de Provence. Add salt and pepper to taste. Enjoy!

 

Blue Eggs and Yellow Tomatoes also has multiple recipes for delicious-sounding sandwiches to serve with your fries.  A stand out among them is the recipe for Tuna and Olive Bread Tartines.

The library has many cookbooks that will help you with your harvest- even the Brussels sprouts and overstock of beets:

Fresh Food Fast, by Peter Berley

I Know How to Cook, by Ginette Mathiot

Simple Suppers, by the Moosewood Restaurant

Homegrown Pure and Simple: Great Healthy Food from Garden to Table, by Michel Nischan

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