On my first trip to Maggie’s Farm last winter, I tasted their amazing brussels sprouts (minus the meat, of course). I’ve been trying to recreate that dish since. What I came up with tonight I think is even better. I threw these ingredients together without measuring but it’s so damn good I had to share.
Potatoes cut into bite sized pieces
2 TBSP grape juice
2 TBSP peanut oil
2 TBSP balsamic vinegar
salt to taste
pepper to taste
Let the potatoes and Brussels marinate for a bit, throw into a pan and roast on 350 degrees for about an hour. I used relatively small Brussels. If you use larger ones, they may have to roast longer. I paired mine with roasted tofu. Enjoy!
Our garden has grown considerably in the last few months. No matter how much or how often we eat lettuce (hello, breakfast salads!), it is most definitely outpacing us. It’s a deliciously good problem to have. Here’s a peek at our early summer goodies-
Grow peaches grow!
Potatoes are nearly ready to eat and store for the winter.
Sunflower bed and kale. Yes, we eat the sunflower seeds.
My little fairy princess picking lettuce for dinner.
How does your garden grow?
P.S. Come visit us and I’ll send you home with at least two heads of lettuce.
We love potatoes just about every way they can be made- fried, french, au gratin, baked, mashed, scalloped. We need to grow a large number to get us through the season and next winter, but we don’t own a ton of land so we grow them vertically. Once the soil temperature reaches 45 degrees, we plant them in large garbage cans like so: