This one is crazy local. Sourced primarily (by weight, somewhere past 90%) from our yard. It made me so very happy. AND, this is one of our family favorites, so I just had to share. I'll try and keep it brief after that long-ass, last post. In fact, maybe I should work a little conservation and sustainability into my own words. Anyway, this one is simple, rooty, roasted, tossed and salted. Sounds good eh? I'll even get to a recipe in a bit.We had beets, green onions, garlic, and carrots this year that were intentional, and a few potatoes that came up in last year's compost pile area of the garden. As we were ripping out the last few beets this year, the two potato tops started dying and I got impatient. I yanked 'em and carried these inside, seeing a small pile of carrots on the counter from earlier in the day. It hit me. Combined with my local sourced salt and our herbs around the house, we have enough components of our favorite recent veggie hash to make one nearly all from our garden. I jumped for joy - three times, remembering that this would be the one and only time this would happen this year for this dish; it wouldn't be more than two cups worth; we would have to use spanish olive oil for the toss. Still. Almost super local. Local loca that is.
Last week, we re-created this dish after visiting the farmers' market. This time, we had much fatter and abundant veggies than our home growns, from some of my favorite folks there. Between this, having it for dinner and having ample leftovers for making it into hash for breakfast, I had to write this one down to document somewhere in my crazy life with kids that you actually can feed them delicious stuff that doesn't take forever to make. Well, forever for me that is, since I enjoy making things that take all day.
I gotta say, this was my favorite version to date, especially fried again the next day in a little bacon grease, served beside our staples of english muffins and fluffy eggs. At times like this, I revel in being a short order chef for my family and serving them such yummy grub.For those still interested, a dish that feeds alot, doesn't take too long to prep, and requires strirring three times while baking for an hour. Here goes. An attempt at putting this down in recipe form.
Early June Local Hash
10-12 small potatoes (Yellow Finn or Yukon Gold work nice)
I bunch beets (3 nice beets)
1 small bunch carrots (1/2 pound)
1 large yellow onion
1 small red onion
6 cloves garlic
1 bell pepper
10 brown mushrooms
1/4 cup olive oil
1 tablespoon aged bay salt
1 small bunch parsley (1/4 cup)
A few sprigs of thyme (1 teaspoon)
2 twigs of oregano (1 teaspoon)
1 lemon
Cut potatoes into finger tip sized pieces. Peel and dice beets and carrots, especially if you have little people in the house who don't like things looking fuzzy or crinkled. Chop onions and garlic while no one is paying attention. Hunk up the bell pepper into small bite sizes depending on the aperture of the mouths in your house. Trim mushrooms to whatever size will trick your family into thinking they aren't in the dish. If you have herbs around the house, go out with your kid and encourage them to pick whatever they want for the dish. When you get inside, take out the ingredients harvested that you actually need and put the rest out of sight to dry for the future. Mince the herbs. Combine all the ingredients into a large bowl and douse with at least half of the oil. Sprinkle some salt over the top and toss together. Squeeze the lemon over this and hand the rest to your kid to taste and walk around the house with while making puckery faces. Place the whole mess into a large roasting pan and put into a pre-heated 450 degree onion. Oven. I don't have an editor and you know what I mean. Every 15 or 20 minutes open the oven and give it a stir. When the onions are getting carmelized, and the beets have stained absolutely everything, take it out of the oven and serve. The following morning, pour yourself a big cup o'joe and heat a pan with some piggy fat drippings and plop some on. Do it on a searing hot pan and it will get some blackened crispy bits that approximate burnt bacon bits. Serve it with eggs, toast, and lots of love. Enjoy seconds with more toast while dreaming of the dish washing fairie.
