Herby Potato Salad

Another way to use all the potatoes and chilies!

Herby Potato Salad using ingredients from the CSA

For those looking for a tangy, herby alternative to a mayo-based potato salad, this might be your jam. This potato side is nice slightly warm, at room temperature, or cold right out of the fridge.

Ingredients

• CSA potatoes

• Herb Sauce (all to taste): Any tender herbs you have on hand (parsley, cilantro, dill)

• Red wine vinegar

• Olive oil

• A squeeze of lemon juice

• Red chili

• Salt and pepper

• 1 tbs Dijon mustard

Recipe:

• In a large pot, cover your (gorgeous) CSA potatoes with water, season with salt, and bring to a boil over high heat.

• Reduce heat to medium and cook potatoes until you can easily pierce them with a fork (about 25 minutes).

• Remove potatoes from the pot, and transfer them to a large bowl to cool.

• While potatoes cook, prep your green sauce. This herby, chimichurri-like green sauce can basically be a mix of whatever you have on hand. In a blender, I usually whir up parsley and cilantro, a splash of red wine vinegar, 2ish tbs of olive oil, a squeeze of lemon juice, s&p, and either red pepper flakes or a fresh chili. Sometimes I add fresh garlic, or any other fancy vinegar I might have on hand — it’s up to you!

• When potatoes are cool enough to touch, break them into smaller pieces with a wooden spoon. Add dijon mustard and a few dollops of your herb sauce to the bowl of potatoes, and mix. Sprinkle with a handful of fresh herbs and freshly ground pepper.

Tortilla española

To use all your potatoes, consider making tortilla española!

This very simple recipe is a favorite in Spain. Serve it with a crusty bread and a salad or any side dish of your choosing!

Photo credit: Smitten Kitchen

Ingredients

• 1 1/4 to 1 1/2 pounds potatoes, peeled

• 1 small onion1 cup olive oil6 extra-large or 7 large eggs

• Salt and pepper

Recipe

• Slice potatoes and onions very thin, either by hand or with a mandoline

• Heat oil in a skillet until it is very hot (about 3 minutes); add potatoes and onions and cook over medium-low for about 15 minutes or until potatoes are tender, but not falling apart

• Drain potatoes and onions in a colander, saving the oil in a bowl underneath.

• Season with salt and pepperBeat eggs in a separate bowl; add a few pinches of salt and pepper.

• Add the potatoes and onions to the eggs. If you have 10 minutes, let the mixture soak.

• Add 2 tablespoons of the oil back to the skillet over medium-high.

• Pour the egg/potato/onion mixture into the pan and reduce heat to medium-low.

• Mix everything around for a minute or so and then let the tortilla cook until the bottom is golden and the top is wet, but not runny

• Now it's time to flip! Take a dinner plate or a cutting board, put it on top of the skillet, and invert. Using a spatula, gently nudge the tortilla back into the pan with the previously cooked side up.Cook the tortilla for another 3 minutes. Remove from the skillet and serve!

  Full recipe from Smitten Kitchen: https://smittenkitchen.com/2007/09/tortilla-de-patatas

KYOTO-STYLE SAIKYO MISO HOT POT SAIKYO NABE

From Donabe - Classic and Modern Japanese Clay Pot Cooking.

Shared by CSA member Salome Blignaut

Featured CSA veggies: green cabbage, carrot, potato, broccoli

Notes on the cookbook: I’ve found that many of the recipes in this beautiful book feature ingredients or cooking methods that can make it a stretch to incorporate regularly into my cooking. However, I wanted to share one of a few wonderful, classic stews (nabe) that can easily be adapted to be made vegetarian, to use of vegetables on-hand, and can be cooked in any pot on the stovetop (no donabe required). This particular miso hot pot is rich, comforting, and immune-supportive in cool weather.

KYOTO-STYLE SAIKYO MISO HOT POT SAIKYO NABE

SERVES 4
EQUIPMENT: One 2.5-quart/2.5 L or larger classic-style donabe
VEGAN OPTION: Omit the pork or use tofu
SHIME (FINISHING COURSE) SUGGESTION: Add ramen to the remaining broth.

Pinch of sea salt
1/2 head green cabbage (about 10 ounces/300 g), cut into strips
1 medium carrot (about32 ounces/100 g), julienned into 1/8-inch (3 mm) strips
1 head broccoli (about 8 ounces/240 g), cut into bite-size pieces
1 russet or white potato (about 8 ounces/240 g), peeled and julienned into 1/4-inch (5 mm) strips 1 pound (450 pork belly, cut into bite-size pieces
4 cups (1 L) kombu and Bonito Dashi
Saikyo miso or other sweet white miso
2 tablespoons white sesame paste (tahini is fine)
1/2 teaspoons unseasoned rice vinegar or more if desired
Karashi (Japanese mustard),
for serving: can substitute Dijon mustard for a milder flavor

“We tasted this nabe dish at the historic headquarters of the Saikyo miso maker Honda Miso in Kyoto, and we fell in love with the creamy broth and elegant flavor. The secret ingredient is a splash of vinegar, which adds a refreshing accent to the sweet miso flavor. You can also adjust the amount of Saikyo miso in this dish according to your taste."—Naoko

To cook the vegetables and meat. Bring a medium pot of water to a boil and add a generous pinch of salt. Add the cabbage and blanch until it's partly cooked but still crisp, about 30 seconds. Strain the cabbage out of the water and let it cool down.
Using the same pot of water, repeat the process, first for the carrot and then for the broccoli, blanching each for 30 to 60 seconds.

Finally, blanch the potato in the same pot of water for about 2 minutes, until slightly tender, and drain.
Heat a sauté pan over medium and sauté the pork belly pieces just until the meat is cooked through, 2 to 3 minutes. Using a slotted spoon, transfer to a plate lined with paper towels to drain.
To make the broth: Pour the dashi into the donabe, cover, and set over medium-high heat. As soon as the broth starts to boil, turn down the heat to simmer. In a bowl, whisk together until smooth the Saikyo miso and sesame paste with a ladleful of broth from the donabe, and then stir the mixture into the donabe.
Add the cabbage, potato, and pork belly, side by side, followed by the broccoli and carrot, pushing them between the other ingredients. Cover and bring back to a simmer and cook for another 3 to 5 minutes. Turn off the heat and drizzle with the vinegar.
Serve in individual bowls at table, with the karashi on the side.

Potato Leek Soup – adapted from David Lebovitz’s blog (6-8 Servings)

Recipe and Image from our CSA member Arielle Burlett

Ingredients

2-3 tablespoons butter or olive oil, or a combination

2-4 leeks, washed and sliced (Leeks are always really dirty inside, so best to chop them up first and then run them under water in a strainer really well before putting in the pot).

1 teaspoon fresh or dried thyme; optional

1/2 teaspoon chili powder

6 cups water

1 1/4 pounds potatoes, peeled and cubed (I used a combination of what was provided in my last two Windflower Farm CSA boxes and really liked the variety in the soup)

¼ cup Buttermilk or sour cream (optional)

2 bay leaves

1/2 teaspoon freshly-ground pepper

Salt to taste at each step

Instructions

In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the slices of leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and slightly browned.

Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavors.  Add salt to taste.

Pour in the water, and add the potatoes and bay leaves.  Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.

Pluck out the bay leaves.  Puree the soup with the pepper, seasoning with more salt if necessary.  An immersion blender is ideal for this step if you have one.  Food processors or blenders may make the soup puree gummy. *If you are using buttermilk or sour cream, add in slowly while you puree the soup*. If the soup is too thick, add a bit more water slowly until you reach the desired consistency.

Suggestion:  Once cooled, split soup into Freezer Quart bags, label them, and put them in the freezer to pull out in small batches throughout the Fall!

Potato Leek Soup dressed up with Spicy Watercress

Recipe by our CSA member Cheyenna Weber!

As the weather turns colder and we begin getting leeks and potatoes, it's the perfect time for a potato leek soup dressed up with spicy watercress. Try this vegan classic from beloved East Village institution, Angelica Kitchen, for creamy, rich, and quick weeknight dinner.

From Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant

Creamy Watercress Leek Soup

"It has a beautiful emerald color. it should be served the same day it's prepared to take advantage of the freshness of the watercress. Good watercress is crunchy and has a sharp peppery flavor, which is balanced in this recipe by the potatoes and the olive oil. Watercress is traditionally available in the spring. It has long been cause for concern among mothers and grandmothers because it grew on the sides of streams where it could pick up parasites. With modern cultivation methods, this is no longer a worry. Serving suggestion: This recipe is a twist on the classic French leek-and-potato cream soup known as Vichyssoise, which is served cold. You can do the same, with some thinly sliced cucumbers arranged on top.”

Try this: Substitute mizuna, tatsoi, baby mustard greens, or spinach for the watercress.

Yield: 4 to 6 servings

Cooking time: 45 minutes

Ingredients

• 1⁄4 cup and 2 tablespoons extra virgin olive oil

• 2 large leeks, white part only, washed and chopped to yield 3 cups

• 3 to 4 cloves garlic peeled, left whole

• Pinch of salt

• l pound potatoes, peeled and diced

• 2 bunches watercress, washed, drained, and coarsely chopped

• l tablespoon fresh chopped tarragon, leaves only

• Lemon juice to taste

• Sea salt and freshly ground black pepper to taste

Directions

• Combine the 1⁄4 cup oil, leeks and garlic in a heavy-bottomed 3-:-quart: saucepan over medium heat.

• Simmer for 2 to 3 minutes.

• Add pinch of salt, lower flame, cover, and cook 15 minutes longer, stirring from time to time.

• Meanwhile, prep potatoes, add them to the pan, add enough water to cover, and bring to a boil.

• Lower flame and simmer until potatoes are tender, about 20 to 25 minutes.

• Add the watercress to the soup and simmer 1 to 2 minutes longer.

• Add tarragon and remaining olive oil. Puree the soup until creamy.

• Stir in lemon juice. Season with salt and pepper to taste.

• If the soup is too thick, thin with additional water to desired consistency.