My meal for this week is based on a need to use some Yukon Gold potatoes that I damaged while digging them. I washed the potatoes and cut into large chunks. These chunks were added to an oven proof skillet along with three small heads of fresh garlic from the Michigan City farmer’s market. I tossed the potatoes with olive oil, lots of fresh ground pepper, and a smaller amount of fresh ground sea salt. I placed the potatoes into a 400 degree oven to roast until tender and golden brown.
For the final 5 minutes or so, I stirred several leaves of kale, washed and coarsely shredded, from my garden into the skillet. To round out the meal, I prepared two over easy eggs also purchased from the Michigan City Farmer’s market.
There is no photo. Though it was tasty it wan not photogenic.
