Member Chris Phillips recently read a curious headline about a personal smell museum opening in Los Angeles. That got me daydreaming and Googling. I found there are bunches of fairs and trade shows and even libraries dedicated to fragrances.
My nosy nose won’t be able to make it to any of these for a while, but this was a reminder to explore my own scent museum of sorts right here: the spice blends in my kitchen drawer. I have garlicky-green smelling Green Goddess and sweet gingery Five Spice powder.
As the nights get longer and we zoom past the end of peak summer vegetables, grab any spice blend to spark up your supper. Potatoes will be a reliable part of our CSA baskets over the next weeks and will surely be part of the winter shares too.
How about roasting potatoes in a warming garam masala? Or top a baked potato with plain yogurt and za’atar. I like to peel, cube and roast sweet potatoes with the Turkish blend from Penzeys which stars bracing sumac and cumin. If you’re cooking for kids and want to explore simpler spice blends, seasoned salt could be a way to start.
The Atlantic ran some recipes for CSA-inspired dishes including these potatoes roasted with garam masala. If you’re curious about moving beyond Mrs. Dash and learning more about the spice blend trend, check out this article in Eater too.
Be generous with your spice blends - pour them out in your potatoes and use them up. They will fill your kitchen with amazing fragrances plus spice taste better when they are used up quickly.
