Kitchen Garden has been busy harvesting our potatoes and turning them into mini pizza bases.
They are super easy to make.
Cut potatoes into slices and par-cook the potatoes with skin on, then place the sliced cooked potatoes on a lined baking tray and top with homemade tomato sauce and grated cheese. Sprinkle with rosemary and cook in the oven at 180 degrees for about 20mins.
We have also been harvesting zucchini, squash and eggplant and frying it up with a little butter and rosemary. So yummy.
Our gardens are all prepped and ready for next year and we have watermelon, rock melon, and corn growing over the summer holidays ready for the new year.
Debbie Goddard, Kitchen Garden Convenor
All the photos are on Pixevety in this album: Kitchen Garden Weeks 7 and 8.