Atina and Martin Diffley, Organic Farming Works, have been invited to give a presentation in Lethbridge on August 26. In order to determine the size of the venue, I need to have an idea of how many of you would be interested in attending.

Atina’s book, Turn Here Sweet Corn, reads like a novel, except no author would ever make her characters work as hard as these folks have in real life. I like what Marion Nestle, author of What to Eat, says: “Turn Here Sweet Corn is an unexpected page-turner. Atina Diffley’s compelling account of her life as a Minnesota organic farmer is deeply moving not only from a personal standpoint but also from the political. Diffley reveals the evident difficulties of small-scale organic farming but is inspirational about its value to people and the planet.”

You’ll have the pleasure of meeting and chatting with the Diffleys – an opportunity not to be missed. Please let me know if you’re interested.

Garlic Roasted Potatoes

3 pounds red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F.

Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Recipe courtesy of Food Network