At some point in the past few weeks my infant started to become a baby, and life started to get a little bit easier. He naps (albeit almost exclusively in a wrap but I’ll take what I can get right now), he’s been sleeping 5-6 hour stretches at night, and when he’s up he’s smiling, making eye contact, laughing, and generally being adorable. The haze of infant hood is starting to lift and we’re settling into life with a baby.
Dan (sweet husband that he is) is still cooking dinner most nights because my hungry baby nurses in an hours long block every evening, but I’m not complaining because Dan is an amazing cook (who recently discovered he loves making mashed potatoes) and I am savoring the time spent snuggling my baby. I did get back in the kitchen this weekend while Everett was napping with Dan (also a win) to make roasted potatoes and pickled green tomatoes for brunch with friends.
On an outing this week to a local farm store (we visited two and one had goats, so it was a great week) I picked up some local new red potatoes and green tomatoes, both of which were too beautiful to pass up. I quartered the potatoes and tossed them in olive oil, bacon drippings, and butter (because brunch is meant to be delicious) and roasted them to crisp perfection. Paired with the quick pickled green tomatoes it was a wonderful salt/vinegar experience, especially when served with the rest of brunch- frittata, bacon, and french toast. Brunch is the most wonderful meal of the day, isn’t it?
Green tomatoes (and potatoes too for that matter) are a sign of summer winding down, and frankly that is bittersweet. This summer has been one of the best and hardest of my life. I’m excited to see what fall brings, excited to see who Everett becomes, excited to introduce him to all of my favorite things about the changing seasons. We’re currently in a year full of firsts, so even though I’m sad to say goodbye to all of the wonderful things summer has been, I can’t wait for what comes next. In the meantime I’ll be eating as many ripe tomato sandwiches as I can because I’m not ready to let that go just yet.
Roasted New Potatoes & Pickled Green Tomatoes
2lbs red potatoes
1/4 cup olive oil
1 tbsp bacon drippings
4 tbsp butter
Salt, pepper, red pepper flakes
6 green tomatoes
4 cups apple cider vinegar
1 tsp salt
Heat oven to 375F. Rinse and quarter potatoes. Toss them with olive oil, bacon drippings, salt, pepper, and red pepper flakes. Cube butter and sprinkle on top. Roast for 45 minutes, turn, and then roast an additional 20-30 minutes or until cooked through and browned.
While your potatoes are cooking, halve and thinly slice tomatoes. Combine in a non-reactive pot with acv and salt. Simmer over medium/low heat for 45 minutes. Drain off liquid and cool to room temperature.
Serve while potatoes are hot.