Still waiting for summer it seems this year, with more rain and a 55 degree night in the forecast. But lots of sun icons showing up by Friday. Looking forward to a warmup and drying out before Labor Day weekend.

Gorgeous potatoes continue to dominate the shares, and we are enjoying this bounty. Tonight we enjoyed some of the red-skinned and yellow-fleshed Desiree variety. Known as the world’s most popular red potato, its ability to produce well during drought conditions has not been tested this year.

Tonight’s recipe is a simple roasted potato dish that is accented by sage and garlic. While we normally reserve the sage for the fall sweet potatoes, a discussion while weeding the herb beds today prompted this dish.

1.5 lb potatoes, cut into wedges
2 tbsp. olive oil
1-1/2 tbsp. chopped sage leaves
salt and pepper to taste
2 cloves garlic, crushed and chopped

Pre-heat oven to 375 deg F
Toss potatoes with olive oil, sage, salt and pepper
Place on baking sheet and roast for 30 minutes
Add garlic, stir and roast for 15 more minutes or until golden brown

There are many other recipe suggestions on our group Facebook page, from roasted garlic with Companionship Bread to Chicken Yakisoba.

Renovating the strawberry beds for next year