🌱 Fresh From the Farm Recipe: Garden Harvest Hash Plate 🌱
Nothing beats making a meal straight from what you grow! This dish celebrates garlic, beets, garlic scapes, radishes, new potatoes, and green tomatoes — all from our fields here at Harvick Farms.
🍽️ Roasted Beet & New Potato Hash with Garlic Scape Chimichurri + Pickled Green Tomato & Radish Salad
🧄 Ingredients:
For the Hash:
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5 new potatoes, diced
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2 medium beets, peeled and diced
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3 cloves garlic, minced
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2 tbsp olive oil
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Salt & pepper to taste
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Optional: pinch of smoked paprika or thyme
Garlic Scape Chimichurri:
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1/2 cup chopped garlic scapes
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1/2 cup fresh parsley or cilantro
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1 tbsp red wine vinegar or lemon juice
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1/3 cup olive oil
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Salt to taste
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Optional: pinch of red pepper flakes
Quick Pickled Salad:
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2 small green tomatoes, thinly sliced
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4–5 radishes, thinly sliced
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2 tbsp apple cider vinegar
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1 tsp honey or sugar
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Pinch of salt
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Optional: mustard seed or chili flakes
🥄 Instructions:
Hash:
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Preheat oven to 400°F.
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Toss potatoes and beets with olive oil, garlic, salt, pepper, and optional spices.
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Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until golden and tender.
Chimichurri:
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Blend garlic scapes, herbs, vinegar/lemon, oil, salt, and red pepper flakes in a food processor until finely chopped.
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Adjust seasoning to taste.
Pickled Salad:
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Combine vinegar, honey, salt, and spices in a bowl.
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Add sliced radishes and green tomatoes. Let sit at least 15 minutes before serving.
Spoon that chimichurri over the hash and pile on the tangy salad. Perfect as a lunch plate or pair it with a fried egg for a garden-fresh brunch 🍳💚
🧑🌾 Let us know if you give it a try — or stop by the farmstand and grab what you need to make your own!
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