Those who read June’s garden update might be wondering how everything is faring now that summer is in full swing. Minus the potatoes, which are definitely not a daily thing, what you see above is a pretty good sampling of what we’re getting out of the garden on a daily or every-other-day basis (other than herbs, of course) before the peppers and “real” tomatoes ripen. A handful of snow peas and sungold tomatoes, and maybe some carrots, lettuce, or a few stalks of rhubarb. Enough for a decent salad, a snack, or even a meal on its own if we let it accumulate. Nothing dramatic, but the quality is above and beyond anything that’s available at the grocery store, it’s all organic, and nothing beats the convenience of just going in the back and picking what you need. More important, though, anyone have any great ideas on what to do with all these potatoes? One can only eat so many roasted potatoes, and it’s not exactly gratin season…
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• All-purpose flour: $8.05/400 oz. = 2 cents/oz., 10 cents/cup
• Apples: 78 cents/lb. (about 40 cents per apple)
• Arborio rice: $1.85/lb.
• Bacon: $2.75/lb. = 17 cents/oz.
• Beans (black): 99 cents/lb.
• Beans (navy): $1.08/lb.
• Butter (unsalted): $2 for 4 sticks: 6 cents/T
• Buttermilk: $1.49/quart = 37 cents/cup
• Canola oil: $8.99/160 oz. = 6 cents/oz. or 3 cents/T
• Carrots: 50 cents/lb., 15 carrots/lb. = 3 cents/carrot
• Celery: 99 cents/10 stalks: 9 cents/stalk
• Chicken (and beef) broth base: $6.89/16 oz. = 43 cents/oz., 21.5 cents/T, 7 cents/tsp (1 tsp = 8 oz.)
• Chickpeas: $1.49/lb. = 9 cents/oz.
• Farro: $1.69/lb. = 11 cents/oz.
• Garlic: 25 cents/head, 12 cloves: 2 cents/clove
• Half & half: $2.39/quart = 60 cents/cup
• Lemongrass: 53 cents/6 stalks: 9 cents/stalk
• Milk: $1.99/gallon = 16 cents/cup
• Oats: 25 cents/lb., 1 oz./half cup = 2 cents per 1/2 cup
• Olive oil: $22.79/203 oz. = 11 cents/oz. or 5.5 cents/T
• Onions: 49 cents/lb. (about 25 cents per large onion)
• Parmesan: $2.50/8 oz., 31 cents/oz.
• Pine nuts: $15.32/lb., about $1.30 for 2 T
• Porcini (dried): $4.03/oz.
• Quinoa: $4.29/lb.
• Shallots: 99 cents/lb. (about 87 cents for 1 very large shallot)
• Shiitake (dried): 51 cents/oz.
• Salt (kosher): $1.25/48 oz. = 3 cents/oz.
• Sugar (granulated): 52 cents/lb., 23 cents/cup
Also, I should mention I’m not a potato-salad person, so that option’s out.
Awesome! I can’t wait until we get into the house and start working on our garden. My husband already has landscape plans for the yard.
How about a potato omelet? Slice potatoes thin and fry in a pan until golden brown. Whip up 4 eggs adding onions, garlic, peppers, salt peper, oregano, parsley or whatever the hell you want, and pour it into the pan. When the bottom is nice and done, flip to do the other side.
You know, I don’t like eggs by themselves either (I know, I know, picky…they taste like farts to me; even more so now that I’m pregnant), but my husband loves them, and this sounds like a great use of our hens’ eggs as well. I’m going to try it!
You say no potato salad, but have you considered boiling them with a little vegetable stock then using as an ingredient in a big tossed salad? I don’t like the mayo in your typical potato salad, but in a mixed salad the potatoes give a nice soft addition.
Other option: rostis/galettes: grate the potatoes and press with kitchen roll to get the water out. Either add an egg and flour or don’t; either way, fry in patties a few minutes either side. You can also add grated carrot and onion to the mix.
I’ve made rostis before and they’re pretty good, but I LOVE the galette idea, especially since the potatoes have such pretty pink and purple insides. Gonna try it!
I think I saw something on pinterest a while ago about making your own hashbrowns for the freezer – you could probably find it with Google.
We have lots of potatoes too and have been enjoying them mainly as just the starch at dinner. They are so good straight out of the garden, especially the tiny little ones that almost taste like candy. My husband grew up on a beef farm, so is a real meat and potatoes kinda guy and just loves this time of year. Of course, you can leave them in the ground then store them in layers of sand over after you dig them all up in the autumn, too.
It’s so wet here I worry about leaving them in the ground, especially since the tops have all died away, but the freezer hashbrowns is an interesting idea. I’m going to look it up.
Oh heck – I was just about to suggest a couple of variations on potato salad. Hmmm. Actually, I think I will add to Sarah’s suggestion – sometimes I make potato salad by mixing cubed cooked potatoes (much faster and easier if you cube them before cooking!) with chopped onion, chopped celery, chopped pickles, and grated carrot, then pour plain ol’ oil and vinegar over the vegetables, mix it up, and let it sit for an hour or three. No mayo!
And those grated potatoes? You can just heat up a heavy frying pan, add about a tablespoon of oil, and dump in the entire potato – egg – whatever mix. (Adding some chopped onion and / or pepper can taste good, too, if you’re in the mood.) Cover and cook on medium heat until the top has changed color when you peek (shows it’s cooked through), turn it over (it should come away from the pan pretty easily at this point), cook for another five minutes or so, and serve as hashbrowns, with or without catsup as you prefer.
I definitely think hashbrowns or something similar are in order here.
I would either use them one of several ways: cooked with fresh green beans and a small amt. of ham seasoning (we love it that way in KY), slow boiled then drained and add a white sauce to them (season as you wish), and lastly shred them with zucchini and a little cornmeal mix to make a potato/squash hash.
Wow look at all those beautiful potatoes. I have never tried to grow them before… not sure why not but now I am inspired to try. already thinking about next years garden!! Thanks for sharing!
How about making your own gnocchi? Easy and very tasty if you go easy on the flour.
Or what about a good old gratin dauphinois?
I make my own gnocchi often, actually, but I like to use baking (russet) potatoes instead of waxy potatoes; it gives a fluffier texture, IMO. And as for the gratin, that would be my first instinct, especially given the pretty pink and purple insides of these potatoes, but it’s just not gratin weather here!
Agree completely on using floury potatoes for gnocchi, waxy potatoes have too much water so you’d need to add too much flour and end up with chewy gnocchi.
Given the weather, perhaps cold potato soup? Might be nice with some smoky bits thrown in — bacon or salmon?
I hadn’t thought of a cold soup—good idea!