"New" Potatoes
There's nothing better than the first potatoes of the season. They are so tender and buttery, even before you cook them. They are so fresh, that not even their skin is "set," meaning that you can just rub the skin right off with your fingers. You can even see that some of the skin has already rubbed off, just in the harvest process.

Our first potatoes are called Dark Red Norland. They have bright red, almost magenta skin. We will also be harvesting some white potatoes soon, and purple-fleshed potatoes as well!

Here's a simple, but so tasty, recipe using just potatoes, oil, and herbs that you can find in our herb garden! You can even add garlic scapes, if you still have some! enjoy!

Roasted New Potatoes Recipe
From simplyrecipes.com

1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 Tbsp olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
1/4 teaspoon salt and pepper to taste

1 Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated.
2 Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.
Serves 4-6.

Other Potatoes:
The other kinds of potatoes, besides new potatoes, are storage varieties. Some of the varieties we grow include blue, red, yellow and white potatoes! Store potatoes in a dry, coolish, DARK place, with decent air circulation. A basket in a cabinet or on a dark shelf works pretty well. It must be dark to prevent potatoes from sprouting and photosynthesizing, resulting in a greenish color (which is not good for you to eat a lot of these). Check potatoes periodically for rot, and remove as soon as possible to keep your other potatoes happy and dry. Most of the nutrients in potatoes are found in the skin! So use a vegetable scrubber instead of peeling and enjoy your spuds.


Jean said...

Red Potato Salad

6 Servings

1 1/2 pounds red potatoes, organic if possible
1/4 cup Dijon or Dusseldorf mustard
1/4 cup dry white vermouth
1/4 cup white wine vinegar
2 tbsp quality extra-virgin olive oil
1 yellow onion
2 stalks celery
2 tsp capers
1/2 cup chopped fresh parsley
Chopped fresh dill to taste
1/2 lb. steamed green beans, cut in 1-inch pieces (optional)

1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.

2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well.

3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl.

4. Pour dressing over the potatoes while they are warm, tossing well.

5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish).

6. Correct seasoning. Chill until served.

7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.

Nutritional Information:

Per serving:
154 calories
5 g total fat (1 g sat)
0 mg cholesterol
24 g carbohydrate
3 g protein
3 g fiber
250 mg sodium

- Recipe reprinted with permission of DrWeil.com.

Jean said...

Guess I should have said I made this with all ingredients from the farm and it was delicious!