Friday, January 16, 2009
Tales from the Kitchen Classic: Cooking with Our Crops
Originally posted September 23, 2005 to Tales from the Kitchen
Last night I made a large savory egg custard, 8 eggs, a cup of sour cream, two cups of cottage cheese, salt and pepper, 3/4 cup flour, a whole bunch of chives from the yard, some shredded cheddar folded in with the chopped chives at the end. Baked it for 30 minutes at 425 in a very greased 9" X 13" pan. I used our potatoes,
which I parboiled in salted water, in a saute with thin green and yellow beans and baby carrots. I cooked them in some olive oil, and sprinkled with salt and pepper. Served the custard with the saute and some olive oil bread.
The potatoes grew in the recessed window next to our basement, when one of the boys (or all of the boys) threw some potatoes in there a while back. They harvested the little babies last Saturday.
Here is our little truck of potatoes: