Tuesday, June 25, 2013


Golden Potatoes.  I've never been much of a potato lover. I am not your meat and potatoes type. But....garden potatoes, especially the varieties that I choose to grow like Yukon Gold potatoes have a delightful flavor.  And -of course- we don't use synthetic herbicides.

Heirloom Garlic.  The garlic has been harvested and is curing in the rafters of the barn- I'll have some at market this week.  It is very tasty!

Let's celebrate summer with Golden Potatoes, Heirloom Garlic, and Grilled Bratwurst! Don't forget some sauteed scallions and kale!


Liina’s Roasted Rosemary Potatoes
My friend Liina made this recipe at least once a week during college, filling the Warren Wilson College Eco-Dorm kitchen and common room with the cozy aroma of rosemary.

2 1/2 pounds of potatoes, quartered or chunked into 1 inch by 1 inch pieces
4 Tbsp. olive oil or cooking oil
2 cloves garlic, minced (Liina left out the garlic)
5 Tbsp. snipped fresh rosemary or 2 Tbsp. dried rosemary, crushed
½ tsp salt
¼ tsp pepper

1. Preheat oven to 375 F. Place potatoes in gallon bag or very large Tupperware tub.  Add oil, garlic, rosemary, salt and pepper to potato container and shake well to mix. 

2.  Add seasoned potatoes to several shallow roasting pans or cookie sheets, keeping the potatoes from touching.  (I use at least large 3 pans.)  

3.   Roast, uncovered, for 40 to 60 minutes or until tender and brown on the edges, stirring every 10 minutes.  Add additional salt and pepper if desired.

Cucumber yogurt salad
            Wash cucumbers well.  Finely slice, dice, or grate cucumber.  Mix with plain yogurt (greek style yogurts are particularly good for this recipe).  Add as much yogurt as you prefer.  This salad can range from being almost purely cucumbers with a yogurt dressing to a bowl of yogurt with some cucumbers in it.  Salt to taste. 

Add fresh flavor. Try adding dill, crushed garlic, diced spring onion, parsley, or another of your favorite herbs.  

Chard (or Kale or Spinach) frittata with goat cheese
Check out the link for this delicious recipe!
“ I made it tonight with your eggs, and chard, onions and goat cheese from other market vendors. Yummy!”  Caite McKinney, CSA member.




Creamy Baked Swiss Chard and Pasta
I don’t like to call anything “noodle casserole,” so I’m renaming this dish Creamy Baked Swiss Chard and Pasta.  You may omit the parsley if you wish. You can also cut back on the sour cream and cheese.  –Marie

VEGETABLE NOODLE CASSEROLE
Printed from COOKS.COM

3 tbsp. olive oil
2/3 c. chopped walnuts
1 lg. onion, thinly sliced
2 lg. carrots, coarsely grated
1 lg. bunch Swiss Chard, chopped
1 clove minced garlic
1/3 c. minced parsley
1/2 tsp. thyme leaves
8 tsp. soy sauce
1 c. sour cream
Salt
3 c. pasta
2 c. grated Jack cheese
Heat oil in large frying pan and saute nuts until lightly browned. Remove from pan with a slotted spoon, and then stir in onions and carrots.
Sauté until onion is translucent, and then remove from pan. Add chard, garlic, parsley and thyme and sauté until chard is limp.
Combine soy sauce and sour cream; add to chard mixture along with walnuts, onions and carrots.
Stir to mix well. Add salt to taste. Spread pasta in a lightly greased 2 quart casserole and spoon vegetable mixture over top.
Sprinkle with cheese and bake in 400°F oven for 15 minutes, or until cheese is bubbly and casserole is heated through.
Serves 6.

1 comment:

  1. I love your posts! Thank you for these awesome recipes!

    ReplyDelete