We have been harvesting tons of food. Okay, well not literal tons, but I have been keeping track and as of today, we have harvested over 100 lbs. of food! That sounds like quite a bit, right? Don’t worry though, we’ve been sharing. In fact, here is a little recipe and photo story about just that.
A lot of the poundage is from potatoes. Our total kind of skyrocketed after I started harvesting the “Yukon Golds” I planted in the Spring. By the way, these are the best potatoes I have ever grown. I only planted one variety this year and gave them plenty of room, so lately I have been harvesting lots of nice-sized, healthy (not diseased), delicious potatoes.
That said, we have been making lots of potato dishes lately as well. Lucky for me, Matt excels at grilling potatoes (breakfast potatoes, especially). He just took it up a notch with his creation of a “Mustard Green and Potato Casserole”.
One of the great things about growing and eating your own food is that it forces you to get creative with the ingredients you have available to you at the time. We have a lot of mustard greens right now, so we have been putting them in everything we have been cooking, like grilled pizza and stir-fry. Good thing they go well in everything too, because I am not sick of them yet!
For this dish I also pulled out some onions, even though they weren’t quite ready, so they were kind of small.
Mustard Green and Potato Casserole- Measurements are approximate, since neither of us really measure when we’re making stuff up!
2 lbs. Yukon Gold potatoes, chopped
3-4 cups Mustard Greens, chopped
1 large or 2 small onions, chopped
3 cloves Garlic, minced
1 tbsp. olive oil
salt and pepper to taste
1 cup parmesan cheese (I’m what my friends affectionately call a “Lactard” so we use sheep’s milk Parmeson Reggiano instead)
It’s a super simple recipe. Heat up the olive oil in a large pan or skillet. Matt likes to cook on medium low, not medium. That may be why his potatoes are always better than mine.
Toss in the potatoes, onions, garlic, salt and pepper and sautee until tender.
Add the mustard greens.
Cover until slightly wilted, then stir in.
Top with grated Parm.
Bake in the oven on low broil until the cheese is melted and browned a little.
We brought the above casserole to our friends Matt and Christy’s classy 40 oz. tasting/burger bar/birthday party! The casserole was a big hit. The burger I made there, with a variety of fillings and toppings from the “burger bar”, was the best burger I have had in a long time. Probably since the last time they had a burger bar party!