Simply Fresh by Julie Wern

CSA TIP—Add fresh herbs to your everyday salad
It might take a couple of minutes to go out and harvest those herbs, and maybe sometimes you don’t feel like you get enough of them really do anything significant.  However, I encourage you not forgo the PYO herbs at the farm.  Try putting them in your daily salad!  A small amount of herb leaves (not the stems), especially dill, parsley, cilantro, and basil are wonderful simply tossed in with the greens and veggies, no matter what the dressing.  You will find your salad completely transformed—fresh, lively, and addictive.  Try it!!!
Featured Item—Red Gold Potatoes
Did you know that potatoes have been around since 5000 BC and that North Americans are one of the largest consumers of potatoes in the world?  In fact, Potatoes have been an essential crop for many countries.  We can even thank the potato for partly populating the US. In the mid 1800s a huge wave of immigration to the US occurred when Irish potato crops suffered from a fungus that decimated Ireland’s potato supply, threatening the population with starvation.
Potatoes are so central to our way of life today that it seems almost trivial to write about them. I mean we know our potatoes, right?  We love them mashed and we love them fried and we are generally comfortable with potatoes in our pantry.  So my challenge is to tell you something you might not know about the mighty potato and how to eat it!
Most of us know that there are generally two types of potatoes, each of which partly determines how we cook it. Starchy potatoes, like the infamous russet, become light and fluffy when cooked.  Thus it is a great potato for mashing, baking, or frying.  Waxy potatoes, like familiar red skinned varieties, hold up their shape and stay firmer during cooking, which makes them good candidates for adding to soups/stews or using in potato salads.  However, you may not know that some varieties of potatoes, like the Red Gold and others, fall somewhere in the middle of the starch continuum and are great cooked in a variety of ways.
The Red Gold potato is a pinkish/red skinned potato with a nutty, creamy yellow flesh.  They are prized for being a medium-starch, all-purpose potato with a very pleasing taste.
The Red Gold’s that we are receiving in this week’s distribution are considered “new potatoes”, meaning they are small and young, and are generally harvested in spring or early summer.  Younger potatoes tend to have thinner skins, less starch, and keep less well than older potatoes harvested in the fall.  Because Red Gold tends to have a medium starch content anyway, the new potatoes will do well with most cooking methods, but fair especially well being boiled or steamed whole.  They are perfect for seafood boils.
Once boiled they can be pan roasted with olive oil or butter, mashed with the skin on for “smashed potatoes”, or cut and used for potato salads or quiches/frittatas.  They also do well cooked in soups and stews.  However, because of their small size and low starch content, they are not the best candidates for French fries.
As a nutritional source, potatoes are often underestimated. They are actually low in saturated fat, cholesterol and sodium and are a good source of vitamins C and B6, potassium and manganese, and are even a significant source of fiber.
Potatoes are best when they are free of bruises, sprouts or green spots.  Greening in potatoes indicates the presence of a substance called solanine, which can be toxic.  Either avoid potatoes with sprouts or greens spots, or be sure to completely cut the green away when using them.
Potatoes are best stored in a dark, dry space like a dry cellar or basement.  They don’t do well refrigerated or exposed to warm temperatures.  They are also not the best for freezing, as the water in the potato tends to separate from the starch.
Most of us know a myriad of ways to cook a potato.  However, below I have included a few recipes that might be new to you.
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Salt potatoes are a unique Upstate NY tradition, often served with barbeque or seafood boils.  Small, new potatoes are cooked in a salt brine, which changes the boiling temperature of the water and leads to unusually sweet, creamy potatoes that are addictive.  Because the potatoes are boiled whole, they do not absorb as much salt as you would expect; However, when the water evaporates from the skins, the salt causes a delicious “crust” to form on the surface of the potatoes.
Salt potatoes are traditionally served either dipped or tossed with herbed or plain melted butter.  Just know that covering them with butter does affect the unique salt crust.  Either way, these are delicious and will become a family favorite.
Traditional Salt Potatoes                                                                                    Serves 4
INGREDIENTS:
– 1 1/2 – 2 pounds new potatoes, scrubbed well
– 1 cup salt
– 6 cups water
– 3 tablespoons unsalted butter
– 1/2 tablespoon chopped parsley, chives, or dill, optional
METHOD:
1. Place water and salt in a medium pot.  Stir to combine and to dissolve salt.  Add potatoes.  Bring to a boil over medium-high heat.  Reduce heat to medium-low and boil, stirring occasionally, until potatoes are tender, about 25-35 minutes, depending upon size of potatoes (do not cut potatoes or they will absorb too much salt).
2. Drain potatoes in colander and shake to remove excess water.  Allow to sit a couple of minutes.  Water will evaporate off of skins and leave a nice salt crust.  Turn out in to a bowl.  Serve with melted butter either for dipping, or drizzle on top (however, you will lose the salt crust).
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I am always looking for quick, easy starters to serve guests.  This is as delicious as it is simple.  For appetizers, the smaller new potatoes work best.  Feel free to try larger potatoes filled with a mixture of sour cream, horseradish, and chives as a side dish.
As an alternative to using the microwave, potatoes can be boiled or steamed whole.  Just remember to let them cool before handling, as they become firmer and less waterlogged as they cool.
Easy New Potato Appetizer                                                                        Makes 24
INGREDIENTS:
– 12 small new potatoes, (about 1 1/2 pounds)
– 3 tablespoons water
– 1/4 cup prepared black olive tapenade, or more as needed
– 8 cherry tomatoes, each sliced into about 3-4 thin slices
METHOD:
1. Using a fork, prick a few holes in each potato.  Arrange potatoes in microwave safe dish.  Sprinkle with water.  Cover with microwave safe lid or vented plastic wrap.  Microwave on high for 5 minutes.  Turn potatoes.  Microwave for an additional 5-6 minutes, or until potatoes are tender when pierced with a skewer.  Let stand until potatoes have cooled significantly, about 20 minutes.
2. Cut potatoes in half crosswise.  If potatoes don’t lie flat, cut a small slice off of bottom so they stand well.  Using a small spoon or a tiny melon scoop, remove a small scoop of potato from each half.  Fill each potato half with about 1/2 teaspoon olive tapenade and top each with a tomato slice.  Serve at room temperature.
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There is a possibility we will have beets in the distribution this week.  I thought I would include a recipe that uses both beets and potatoes.  Since the potatoes are going to be on the small side, you might want to grate them in the food processor rather than by hand.
This recipe was developed as a way to get healthy hash browns using little overall fat.  However, if you prefer, you can simply saute the hash browns in a pan using lots of oil to get them crispy.
Lighter Potato and Beet Hash Browns                                                            Serves 4
INGREDIENTS:
– 12 ounces potatoes, about 4 medium or 6 small
– 3 medium beets
– 1 medium onion
– 1/2 teaspoon fresh thyme
– 1 teaspoon kosher salt, divided
– 1 1/2 tablespoons olive oil, divided
METHOD:
1. Place rack in center of oven and preheat oven to 425℉.  Line a large rimmed baking sheet with parchment paper.  Add 1/2 tablespoon oil and using your fingers or brush, spread oil evenly over parchment.
2. Grate potatoes and beets and place in a bowl.  Grate onion and squeeze with hand to remove excess moisture.  Add onion to bowl with potato and beets.  Add thyme, 1/2 tablespoon olive oil, and 1/2 teaspoon of kosher salt.  Mix well to combine.  Spread evenly onto lined baking sheet and press down with hand to form a cohesive mass that spreads across the entire pan.  Sprinkle top of hash with remaining 1/2 teaspoon kosher salt.
3. Bake for about 20 minutes, or until potatoes and beets are tender and hash is browning on bottom side.  Remove from oven.  Take a second piece of parchment paper and spread 1/2 tablespoon oil evenly over one side.  Turn oil side down onto hash.  Using a second large rimmed baking sheet, turn mixture upside down so that the top of the hash is now on the bottom of the new pan.  Remove top parchment paper and discard.  Return hash to oven and bake for an additional 5-10 minutes, or until hash is crispy on bottom side.  Remove from oven and cut into pieces.  Serve immediately.
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