Fresh from the garden dinner!

five new potatoes
one garlic scape
a sprig of rosemary
a handful of sugar pod peas
a few leaves of swiss chard

and the only things not from the garden: olive oil and a sprinkling of Ohio-made mozzarella cheese.

Put the olive oil in a hot cast iron skillet. Add chopped rosemary and chopped garlic scape. Let them saute for a while as you are cutting up the potatoes (in slices.) Add potatoes, cover, and let cook. Once the potatoes are about halfway done, add the sugar snap peas. Cook for about five more minutes, or until potatoes are done. Add swiss chard at the very end and cook until the leaves are wilted. Sprinkle with mozzarella cheese. Serve. (Serves 1, but can be expanded easily.)

A twenty minute supper, if you include picking the produce from the garden.

Yum!

(Unfortunately, I didn't get a picture. It was pretty, though!