Summer Harvest Hash Recipe
Prep time
Cook time
Total time
August local food abundance often means vegetables in the produce drawer practically shout to be eaten NOW. One-dish meals are perfect solutions for using random ingredients before they spoil.
Recipe type: Main Dish
Serves: 4-6
  • 2 Tbsp hazelnut oil (Holmquist Hazelnut Orchards, Lynden)
  • 1 lb. ground beef, grassfed (Second Wind Farm, Everson)
  • 1 small smoked cayenne pepper, minced (Rabbit Fields Farm, Everson)
  • 2 tsp salt, split
  • 2 small or one medium onion (Spring Frog Farm at Holistic Homestead, Everson)
  • 2 fresh garlic (Rabbit Fields Farm, Everson)
  • 2 medium carrots, diced in ½ inch pieces (Terra Verde Farm, Everson)
  • ¾ lb fingerling potatoes, cut in half (home garden, Lummi Island)
  • ½ lb rainbow chard, coarsely chopped, including stems (home garden, Lummi Island)
  • 1 tsp fresh basil, minced (home garden, Lummi Island)
  • 2 Tbsp apple cider vinegar (BelleWood Acres, Lynden)
  1. Heat the oil in a large pot or Dutch oven over medium high heat. Add the ground beef, 1 tsp salt, and the smoked pepper, and cook until meat is well browned. Remove the mixture from the pan and set aside in a bowl.
  2. In the same pan, add the onions and saute until just starting to brown, about 3 minutes. Add the garlic and cook an additional minute or so. Add the carrots and potatoes, and cook until softened, about 15 minutes, stirring occasionally.
  3. Add the meat back to the pan and mix in the chard, basil, and vinegar. Continue cooking until chard is wilted and meat is heated through.
Recipe by Whatcom Locavore at