Roasted Potatoes

3 lb red potatoes
2 cloves garlic
2 large green onion bulb
1 bay leaf
Oregano
Thyme
Rosemary

Combine all ingredients but the potatoes in a food processor. Pulse until slightly blended but not pasty. Cut the potatoes into small pieces and lightly cover a baking pan with oil. Set the oven to 375. Put the potatoes and the onion mixture in a plastic bag and mix thoroughly.

Spread onto the baking sheet and bake for about 40 minutes or until potatoes are done throughout. Add water periodically to avoid sticking.

Roasted Rhubarb

Rhubarb
2 juicing oranges
Ginger root
Sugar

Arrange the rhubarb in a pan. Juice the ginger and two oranges. (If you don't have a juicer, squeeze the oranges to produce as much juice as possible. The ginger can be minced.) Pour this mixture over the rhubarb. Zest the orange peel of one orange and add to the pan. Sprinkle with sugar and bake at 375 for about 20 minutes or until soft. (Raw and baked shown below).

Pickled Peppers

Peppers (I bought a basket and just cut them to fit in 2 quart jars)
5 C vinegar
4 cloves garlic
2 bay leaves
Oregano

Place 2 cloves of garlic, oregano and 1 bay leaf in each jar. Cut the stems off the peppers and divide the peppers between the 2 jars. Boil vinegar in a saucepan. Pour over peppers and cover. Let stand for at least 2 weeks.