Cooking With This Week's Box:
This Week’s Summary of Recipes
and the Vegetables They Utilize:
White Spanish Onions: Summer Farmer Skillet;
Zucchini & Onion Gratin; Thai-Style Slaw with (or without) Chicken
Fresh Missouri Garlic: Summer Farmer Skillet; Chilled Cucumber-Tahini and Herb Soup with Cumin-Spiced Roasted Chickpeas
Zucchini: Summer Farmer Skillet;
Zucchini & Onion Gratin
Green & Yellow Beans: Summer Farmer Skillet
Red Amaranth: Summer Farmer Skillet
Green Top Carrots: Summer Farmer Skillet, Thai-Style Slaw with (or without) Chicken
Broccoli: Broccoli & Cheddar Soup
White
Cauliflower: Cauliflower Patties
New Red Potatoes: Potatoes with Crème Fraiche and Dill (See Below);
Cracked and Smashed Potato Salad with Tarragon Aioli and Sweet Peas (see below); Summer Farmer Skillet
Alas, it’s time to cook new potatoes! The first potatoes of the season are always
the best tasting and really, the key to preparing them is to just keep it
simple. Simple is the key to this week’s
cooking strategy, partly because of time and partly because the vegetables
themselves just don’t need to be fussed with to be tasty and delicious. Many of the items in this week’s box qualify
as “Nature’s Fast Food.” If they can’t
be eaten raw, they can be prepared with minimal cooking time. So, if you are short on time, hungry and
tempted to order a pizza, pause for a minute and consider that you can pull off a simple dinner in the same time it will take you to order and pick up the
pizza, or have it delivered. Potatoes
are likely the item that will take the longest to prepare, so lets start there.
New potatoes are delicious on their own, so simply boiling
them until tender in salted water and then eating them with butter and black
pepper is delicious. If you want to kick
it up a little bit, try one of the recipes featured below. Nigel Slater’s recipe for Potatoes with Crème Fraiche and Dill
(See Below) is super simple. Boil the
potatoes and add a spoonful of crème fraiche or sour cream along with a handful
of dill or other fresh herbs. That’s
it—so delicious. Karen from familystylefood.com posted this recipe
for Cracked and Smashed Potato Salad
with Tarragon Aioli and Sweet Peas (see
below) on her blog last week. It’s
pretty darn simple to make, but we don’t have peas anymore! No worries—substitute fresh green or yellow
beans for the peas and you’ll be good to go.
Summer Farmer Skillet |
This week I’m going to use some of the zucchini with the
white Spanish onions to make the Zucchini & Onion Gratin featured in one of our 2016 newsletters.
This is a super simple dish to make and very tasty. As I was looking for this recipe, I came
across this recipe for Chilled Cucumber-Tahini and Herb Soup with Cumin-Spiced Roasted Chickpeas. It will take you about 15-20 minutes to roast
the chickpeas, but the soup is made by putting everything in the blender and
that’s it! You can use either green or
silver slicers in this recipe along with some fresh garlic and fresh
herbs. There’s enough fat and protein
from the chickpeas and tahini to make this soup substantial enough to enjoy for
lunch or a light dinner.
Thai-Style Slaw with (or without) Chicken |
I’ve been hungry for Broccoli & Cheddar Soup,
so that’s where all of this week’s broccoli will be used. I’m hoping there are some leftovers I can
freeze to have something quick and easy to turn to some evening when I need a
break from cooking. While you could make
soup with the cauliflower, I think I’m just going to use that to make Cauliflower Patties to serve for Sunday brunch along with our bacon and eggs.
Well, I think we’ve reached the bottom of another CSA
box. We’ll have peppers, eggplant,
tomatoes, and sweet corn coming in very soon…possibly even next week for some
of these vegetables. Don’t forget, if
you’re going on a summer vacation, camping or any other road trip, take your
vegetables with you so you don’t miss out on any of the summer CSA bounty. You’ll also feel better eating good food
while you travel and will save money along the way! Have a great week!
—Chef Andrea
Vegetable Feature: New Potatoes
The potatoes in your box this week are a variety called Red
Norland. They are an early variety
red-skinned potato with creamy white flesh and this week they are classified as
a “new potato.” The difference between a new potato and other potatoes we’ll
deliver this season is not the variety or the size, but the way they are
harvested. New potatoes are classified
as such if they are harvested off of a plant that still has green leaves on it. With latter varieties, we’ll mow down the
potato vine about a week in advance of harvest.
In the week between mowing down the vines and actually harvesting the
potatoes, changes take place that help to set the skins and make them better
for storage. They are also easier to
handle without damaging the skin.
New potatoes have a very thin, tender and delicate
skin. They need to be handled with care
so as not to disturb the skin and expose the flesh. Potatoes should be stored in a cool, dark
place, but not in the refrigerator. It’s
important that they are not exposed to light or they will turn green and be
bitter. In general, potatoes will store
for a few weeks at room temperature in a brown paper bag. However new potatoes will not store as well
and are best eaten within one week. Do not store potatoes in a plastic bag or
in the refrigerator.
New potatoes are, in my opinion, the “best of the best” potatoes of the season. They are tender & creamy with a fresh, pure potato flavor. This week’s variety is a “waxy” variety. They lend themselves well to basic boiling, roasting or pan-frying. You could make “smashed” potatoes with them, but I’d discourage you from making mashed potatoes out of them as waxy potatoes have a tendency to become sticky when mashed.
Last year's potato harvest |
I encourage you to slow down and really savor the flavor of
these fresh, delicate potatoes. They
have a unique “fresh” potato flavor that will never be the same as it is this
week when they are freshly dug. You
really don’t need to do much to these potatoes and, in fact, I’d encourage you
to do as little as possible! Treat them
simply and enjoy the flavor. They are
excellent with nothing more than a little butter, salt and pepper.
Potatoes with Crème Fraiche, and Dill
Yield: However much you would like
Gently rub the potatoes clean, washing them well under running water. Leave the skin be if it is young and thin. Peel it if not. Put the potatoes into cold water and bring to a boil. Salt generously, then simmer until tender when pierced with the tip of a knife—a matter of anything from ten to twenty-five minutes, depending on the variety of your potatoes. Drain and return them to the stove, this time over gentle heat.
Put a large dollop of crème fraiche into the pan and a handful of chopped dill fronds. Cover with a lid until the cream has melted. Fold the potatoes gently over in the melted cream and herbs until they are lightly coated, then eat with ham or oily fish.
NOTE FROM CHEF ANDREA: This recipe was borrowed from Tender: A cook and his vegetable patch, by Nigel Slater. The recipe is exactly as he wrote it in his book. It’s a loose recipe that will guide you through a very simple way to prepare new potatoes. If you don’t have crème fraiche, sour cream is an appropriate substitute. If you don’t have fresh dill, just substitute any other fresh herb you have available, such as parsley or basil.
Cracked and Smashed Potato Salad with Tarragon Aioli and Sweet Peas
Yield: 4-6 servings
2 pounds new potatoes, preferably golf-ball size
¾ cup kosher salt (or plain table salt)
2 cups sugar snap peas or thawed frozen sweet peas*
1 cup prepared mayonnaise
1 Tbsp fresh lemon zest and juice
1 small pressed garlic clove
2-3 Tbsp chopped fresh tarragon*
Freshly ground black pepper, to taste
photo from familystylefood.com |
2 pounds new potatoes, preferably golf-ball size
¾ cup kosher salt (or plain table salt)
2 cups sugar snap peas or thawed frozen sweet peas*
1 cup prepared mayonnaise
1 Tbsp fresh lemon zest and juice
1 small pressed garlic clove
2-3 Tbsp chopped fresh tarragon*
Freshly ground black pepper, to taste
- Put the potatoes and salt in a large pot (at least 5 quarts). Cover with water and bring to a boil.
- Lower the heat and partially cover the pot. Cook until the potatoes are tender when pierced with the tip of a knife, 20 - 25 minutes. Throw the peas into the pot for the last 15 seconds of cooking. Drain and cool the potatoes 15 minutes.
- Stir together the mayonnaise, fresh lemon zest and juice and garlic. Add the tarragon and a good 15 - 20 grinds of pepper.
- Transfer the potatoes to a serving bowl. Using the back of a large wooden spoon, press down on the potatoes to lightly smoosh and crack them. Add ¾ cup of the aioli to the potatoes and toss gently to coat. Taste and add more aioli if you like.
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