The garden romance of Potatoes and Rosemary

Just drizzle olive oil over the unpeeled, red potatoes; sprinkle them with rosemary and salt; and roast them until crisp on the outside and soft inside.

While I wait with delicious anticipation for summer vegetables and fruits to complement the greens currently available in the community garden, I’ve also been moving quite a lot of dill* that covered most of the herb bed in which I work. In the cleared section, I’ve saved some volunteer mint from last year, planted other varieties of mint, some basil, and most recently, rosemary.

I miss my walks around my old hometown in North Carolina, where one restaurant had rosemary planted all the way down the sidewalk and around the corner. It smelled heavenly, and I could rarely resist pinching off a little branch and crushing it to bring out the scent even more.

At home, I had a rosemary bush that was once shaped like a Christmas tree and topped with a bright, red ribbon. And my favorite way to use it? Olive oiled red potatoes, the smallest I could find, which we’d eat whole; the uncut ones delightfully Pop when you bite into them, a full sensory dining experience.

Rosemary can be grown in a small, sunny place, such as on a window sill, but if you’d like to try some from the community garden next to Bread of Life Food Pantry, please break off a few branches (leave the core) and tell me if you’d like us to plant more. And, if you’ve been wishing for other types of fresh herbs, or some to dry, let’s chat and find a source and location in one of the Marshall County Community Gardens. *And remember, we have plenty of dill, too 😉