Welcome to One-Quarter Acres

Here's a chronicle of life on a plot of land right smack in the suburbs in Minnesota, whose owners would much prefer to be in the middle of nowhere.

Thursday, July 29, 2010

Getting in the swing of CSA things

We're trying the CSA thing again this year, after trying Harmony Valley Farm a couple of years ago and finding it not quite what we wanted (great communication and produce and a wonderful fruit share, but too much variety and too many exotic things). This year we've chosen Treasured Haven Farm. It's much closer to the Cities, so maybe we'll have the opportunity to visit this year, and it offered a dropsite very close to our house. Unfortunately, that dropsite didn't work out, but Peg at Treasured Haven switched us to another without a problem.

We had many, many weeks of not much but lettuce, and a lot of it went to waste. We're just not big salad people. But now the produce season is kicking into full gear in Minnesota, and we've had a few weeks of the most delicious potatoes ever, cucumbers, zucchini/squash, and finally tomatoes (and amazing tomatoes they are).

I tried a new potato salad recipe and was very pleased with the results. My usual potato salad is the normal celery-and-onions-and-mustard-and-mayo fare, but lacking celery and being awash in cucumbers, I needed an alternative. This is a keeper.


Cucumber potato salad
Found here. Without the cucumbers it would taste very much like German potato salad for a lot less effort (and vegetarian, too).
1 English cucumber, sliced paper thin
2 pounds Austrian crescent or other fingerling potatoes (I used red potatoes)
Pinch caraway seeds (If you don't have these, leave them out; I didn't notice a huge difference in flavor)
Freshly ground black pepper
1/2 cup chicken stock (I used vegetable stock)
1/4 cup chopped onion
1 tablespoon Dijon mustard
1/4 cup cider vinegar (I used red wine vinegar)
2 tablespoons extra virgin olive oil
1 tablespoon canola or sunflower seed oil (I left this out)
2 tablespoons sour cream, crème fraîche or plain yogurt, optional (I used yogurt)
  1. Put cucumber slices in bowl, toss with 2 teaspoons salt, and set aside.
  2. Put potatoes in saucepan, cover with water, add generous pinch salt and caraway, bring to a boil, and cook until potatoes are just tender. Drain, peel, and slice into a bowl while still warm. Season with salt and pepper.
  3. In a saucepan, bring stock and onion to a simmer. Add to potatoes, and toss gently until silky and lightly thickened. Fold in mustard, vinegar and oils.
  4. Drain cucumbers well, squeezing out excess liquid. Fold cucumbers into potato salad. Add more salt, pepper and vinegar if needed. Add sour cream, crème fraîche or yogurt if wanted.

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