I'm really looking forward to spring this year. I've negotiated with my landlord to use a small area of the front yard for a vegetable garden. The only problem? I have absolutely no clue what I'm doing. I guess we all have to start somewhere.
I did some container gardening a couple of years ago, but it didn't turn out very well. It was that crazy hot summer in 2009 when Seattle reached 103 degrees. Remember that?
One of my worst memories that summer was driving to volunteer at a youth center and almost passing out in the car because of the heat. Let's just say that my tomatoes and strawberries didn't make it through either.
I've been reading a bunch of books about organic gardening -- everything from prepping the soil, to picking which varieties of vegetables to use, to planting the seeds. I'm sure that I'll make some mistakes along the way and lose a few plants, but I'm also sure that whatever survives will be delicious. I can't wait to share it with you.
Speaking of sharing things with you, would you like to try some of these fingerling potatoes? They're very yummy.
I really love using fingerling potatoes in recipes not only because they are delicious, but because they are super cute. Fingerling potatoes often get confused with new potatoes, which are simply young potatoes that are harvested before maturity. Unlike young potatoes fingerling potatoes are fully mature, and therefore, have a much more complex flavor.
This recipe called for fresh sage, but I substituted dried sage and used fresh parsley as a garnish instead. I also topped my potatoes with a course Hawaiian sea salt (thank you, Elise!) and coarsely ground black pepper. This recipe is enough to serve 6 as a side dish, but I personally love to make a big batch all for myself and munch on the leftovers. That is, if I can fight off Ashley long enough to have any.
Fingerling Potatoes with Red Onion and Sage
Slightly adapted from Clean Start by Terry Walters
2 pounds fingerling potatoes
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 small red onion, chopped
1 tsp dried sage
1 Tbs fresh Italian parsley, chopped
Coarse sea salt and black pepper
Preheat oven to 375 degrees.
Wash potatoes and place in casserole. Drizzle with 1 tablespoon olive oil and roast for 35 minutes or until soft (time will depend on the size of the potatoes).
In a medium skillet over medium heat, saute garlic and onion in remaining tablespoon of olive oil until soft (about 3 minutes). Add sage and saute 2 minutes longer. Remove from heat and set aside.
When soft, remove potatoes from oven and toss with onion-herb mixture. Season with salt and pepper, garnish with fresh parsley and serve.