Roasted Potatoes and Tomatoes with Garlic & Herbs


Pre-heat the oven to 450.

Brush a cookie sheet very liberally with olive oil.

Wash 1 lb. of potatoes.  Cut smaller ones in half lengthwise to make wedges.  Cut the large ones in quarters lengthwise.  Arrange on the cookie sheet.

Core 1 lb. of tomatoes and cut into halves (smaller ones) or quarters (larger ones).  Arrange in between the potatoes on the baking sheet.

Sprinkle with salt, pepper, and fresh rosemary leaves or other fresh herbs.

Roast the vegetables at 450 degrees for 12-15 minutes.

Meanwhile, mince 2-3 cloves of garlic.

Add the garlic to the pan and stir the vegetables to turn the potatoes and mix them with the tomato juices.

Cook for another 10 minutes or until the potatoes are nicely browned.

CLICK HERE FOR MEMBER NEWS

Peak O’ the Season

We’re mid-way through our summer season at Terra Firma, and yet it still feels like we’re just getting started.  All the summer crops are planted, and several fields have already finished.  For a few short weeks, we can focus almost … Continue reading

Sitting, Waiting, Watching…the Vegetables

One of the single most frustrating things about growing fruits and vegetables is waiting for them to ripen, size up, or otherwise come to fruition. Vegetables are always listed in seed catalogs with their “Days to Maturity” — the number … Continue reading

“We Survived Heatstorm 2017″

Now that was a real, honest-to-goodness Central Valley heatwave:  10 days straight of temperatures over 100 degrees. Weather forecasters got a little excited about the hot weather last week, predicting that record high temperatures would be broken.  Other folks talked … Continue reading