Harvest Joys (recipe follows)

Psalm 126:5-6:

Those who sow with tears

will reap with songs of joy.

Those who go out weeping,

carrying seed to sow,

will return with songs of joy,

carrying sheaves with them.

Three weeks ago I looked in at the potatoes hoping there’d be some fruit for my labor. Everything pointed to prime harvesting time. Except when we dug up a plant, there were roots, and no potatoes. Not even the tiniest hint of a potato. I have to tell you the truth–I cried more than a little bit.

I enjoyed planting the tubers and being out in the dirt and soil, but phew, I have a lot of sweat equity in those plants! I wanted there to be something to show for all the work I did.

Sometimes it just takes patience.

This morning I cautiously dug up a potato plant. Four ripe and beautiful red potatoes hung down from the roots. Yay!

I just ate my first breakfast made almost entirely from things in my garden and hen house. And not to toot my own horn or anything, but this was a fabulous meal! (see recipe below)

And what brought tears of joy to this mama’s eyes? When my six year old said, “These potatoes are so much better than anything we get from the store!”

Sometimes we pray for friends and family members to know the Lord and there are times where it seems like the harvest is ripe, but nothing comes to fruition. Don’t give up hope! God hears every prayer.

Potato, Mushroom and Dill Hashbrowns with Eggs

I should have grabbed my camera right away! This was devoured so quickly I couldn’t get a picture of the full meal!

Ingredients:

4 large potatoes or 8 small potatoes cubed and parboiled
2/3 cup sliced mushrooms
1 small onion, sliced
2 Tbsp butter, separated
1 tsp minced garlic
1 large sprig of fresh dill
1 medium sprig of fresh cilantro
salt/pepper to taste
6 eggs

Method:

Melt 1 Tbsp butter in a large skillet.
Saute onion and mushrooms.
Add parboiled potatoes and minced garlic and saute for one minute.
Add salt and pepper to taste.
Snip the fresh dill over the mixture. Saute for 3-5 minutes.
Move the hashbrowns to one side of the skillet.
Add the other Tbsp of butter.
Add eggs, sunny side up. Cover and cook 2-3 minutes.
Snip fresh cilantro over the eggs.

Serve with a loaf of country bread, either toasted or plain.