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New Potatoes!

June 17, 2011

In a cold, nail-biting spring like this one, nothing says “everything will be OK” like digging up the first of the new potatoes. I blogged about these a LOT last June, so I won’t go on and on about how happy I am that what is underground matches the lush, beautiful above-ground growth I’ve been eyeing for the last few weeks. But I will repeat myself on one point:

These new potatoes are SPECIAL, not just because at last SOMETHING is being harvested here, but because harvesting them early means that they haven’t yet converted their sugars to starches. These potatoes won’t store well for a long time, but there is no comparing an early, young, spring potato to it’s starchy old winter counterpart. So use them right away or store them in the fridge.

What’re coming to you tomorrow are ‘Norland Early Reds” that I planted between hail storms last March. Try steaming them until they’re soft,  slathering them in Mari’s herb butter and tossing in some fresh chopped oregano and parsley before serving them.

Or dress them in olive oil, vinegar, mustard, s/p while they’re still warm and they soak up all that flavor like a marinade. Add a sliced up medium- boiled (farm) egg and a chopped dill pickle, fresh herbs and radishes… and you have my all-time favorite lunch.

New potatoes are the ultimate potato salad potato! We even like them added to our green salads, for a heartier dinner. And last year, Rollin told me that he especially liked them wrapped in foil with a spring onion or two and thrown on the grill.

There will be a LOT of different potato varieties coming your way, so stay tuned for some good recipe ideas. And feel free to send us your own!

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2 Comments leave one →
  1. Polly Basile permalink
    June 18, 2011 8:19 pm

    Here’s a great recipe for those redskins and new potatoes:
    Green Bean and New Potato Salad with Miso Dressing

    2 T yellow miso paste
    3 T rice vinegar
    1T agave nectar
    sea salt/pepper
    1 shallot minced
    1 garlic clove minced (I used 2)
    1 T Dijon mustard
    juice of half a lemon
    1/2 C safflower oil
    1 T mined chives
    1 1/2 C of baby arugula or other field greens
    10 oz of potatoes boiled for 15 minutes then sliced into rounds
    10 oz. green beans blanched in boiling water for 1 minute

    Place miso paste, vinegar, agave, salt/pepper shallot, garlic, mustard lemon juice and 1 T water in a bullet blender or mini-processor and pulse to combine. slowly add the oil until the vinaigrette is emulsified. Fold in the chives.
    Place arugula/greens, potatoes, and beans in a large bowl and drizzle with vinaigrette and toss to coat.
    Prep time 30 minutes
    Makes 4 servings

  2. nadinelew permalink*
    June 18, 2011 8:23 pm

    looks delicious! hold on to this one, guys…. green beans are coming in a few weeks (and purple, and yellow and multi-colored dragon’s tongues!).

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