Time to get out those Irish recipes

From Sally:

Time to get out those Irish recipes.

Blarney Boil comes to my mind = cabbage, potatoes, onions boiled up (add some sage, garlic, savory), then roll them around in a large frying pan with some savory (a wonderful herb - I've just started using it and love it!) and some butter - or bacon fat - or safflower oil. Add sea salt and pepper to taste, throw in a cup or so of chapped parsley, put on a dish, and surenbegorra yu'v go'a meal. The richer Irish will add a ration of corned beef.

Another good one which we had just an hour ago is similar. I love the little potatoes and thank you to all of you who left them for us!! I boil them till tender along with the beets. Everything turns pink. I cut the beets in half and in quarters and rounded off the edges. Then I melted some butter and added some olive oil in a large frying pan. I cut the onions in quarters and cut the last of the scapes (throwing out the hard-to-cut ends and cutting the rest into about 2" sections.) I put these in the butter&oil mix (I may have added a chopped up garlic) for about a minute then I threw in the potatoes and beets, rolled everything around a bit (3 min?) and turned the heat to low. I'd cleaned and chopped the beet greens; I'd boiled some water.

While the potatoes and beets were being rolled around, the greens were boiling. I drained them and added them to the potatoes & beets. Remembering that the Irish use a lot of parsley, I ran out to the herbs and pulled off a large handful which I cleaned, chopped and threw in also. I added sea salt and ground pepper. The colors are BEAUTIFUL all reds, pinks, greens and they taste delicious. We had that with a salad made from the Oak Leaf Lettuce and lots of other things like feta, endive, olives, capers, etc. Yummie Yummie. I hope you're enjoying the "fruits" of our labors as much as we are.

NOTE: Due to the soggy ground, we've been harvesting root veggies earlier than would be called for - otherwise they splits or rot. This means you are getting smaller sized produce, but usually it's quite a bit sweeter. Also for the onions YOU MUST REFRIGERATE as they have not been sun-cured (which makes the outside layers brown & crinkley). Again, they are harvested early & they are wonderfully sweet. Did you know Egyptians used to eat onions the way we eat apples - as a snack, raw and whole?