Cooking with Our Crops

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 to our basement, when one of the boys (or all of the boys) through some potatoes in there a while back. They harvested the little babies last Saturday.

Here is our little truck of potatoes: