| Rosemary
Roasted Potatoes*
from California Home Cooking by Michele Anna Jordan
3 Tbsp butter
3 Tbsp olive oil
1/1/2 pounds small, firm potatoes, (cut to similar size pieces)
2 tsp minced rosemary
2 tsp kosher salt
Black pepper in
a mill
Preheat oven to 375 degrees. Place butter and olive oil in
a heavy roasting pan or ovenproof frying pan, set it over
medium heat and melt the butter. Remove pan from heat, add
the potatoes, scatter rosemary over them and season with salt
and pepper. Shake the pan to coat the potatoes in the butter-olive
oil mixture. Cover the pan with foil, sealing it very tightly.
Bake for (about) 35* minutes. Remove the foil and test the
potatoes by piercing one of them with a fork. Return them
to the oven, uncovered, and bake until the potatoes can be
easily pierced. Serve immediately.
* New potatoes roast up faster than “older” ones.
Keep this in mind if you make this recipe. You may want to
check them after 20 minutes before uncovering.
Dilly Potato
Salad
from Recipes from a Kitchen Garden by Renee Shepherd
& Fran Raboff
1 1/2 lbs new potatoes
1 cup cooked peas,
drained
1/2 cup chopped
celery
DRESSING:
1/4 tsp salt,
1 clove garlic,
halved,
2 Tbsp white wine
vinegar,
1 Tbsp Dijon mustard
1/2 tsp sugar,
1/4 cup mayonnaise,
1/2 cup plain yogurt, 6 scallions, finely sliced
6 Tbsp chopped fresh dill, freshly ground pepper to
taste.
Steam and cut the potatoes into chunks. Combine with peas
and celery if you use them. Sprinkle salt in a pretty salad
bowl. Rub garlic around bowl - discard garlic. Add vinegar,
mustard, sugar, mayo, yogurt, scallions and dill. Mix until
combined. Add potatoes and the other two ingredients if you
use them. Mix together gently with added freshly ground pepper
to taste. Garnish with sprigs of dill.
NOTE: If I was making this I would not use
the peas nor celery as they are not in season at the moment.
I would not discard the garlic (how could I?) but add it to
the dressing. If I didn’t have the scallions, I would
use the red onion.
RECIPES: Please send me any seasonal recipes
you may want to see in the Menu!
Gift Certificates/ Other Gifts: We will have
Gift Certificates available for both the Farm Stand and CSA
if you are interested for all
your gift-giving needs. We also have gorgeous wool scarves
and blankets as well as beautiful chile vinegar to name a
few items.
Wool Products: We have some gorgeous hand woven scarves
and blankets/ throws from the WE Tierra Shetland Sheep. Stop
in the Farm Stand for a look-see.
Come visit: Please all of you who pick up at drop off locations,
come visit. We are open Saturdays from 11 to 6 and you are
all more than welcome to come take a walk in the field and
visit with your vegetables/ fruits.
HONEY: We’ve got honey from the field: Tierra Vegetables
Estate Honey. It is really sweet and flavorful. Scott, our
beekeeper at Nelson Family Apiary, is using it for his honey
of the month! We can put it in your box. We’ve got two
sizes: 10 oz for $8.50 and 20 oz for $12.00. Let me know.
PLASTIC BAGS; We need lots of CLEAN plastic bags, please.
We go through a lot and are not ordering any more until we
can get the non-GMO biodegradable ones.
PICK UP POLICY NOTE: We are experiencing
an issue with boxes not being picked up at various locations,
including the Farm Stand, on a timely manner. We understand
that sometimes you forget or something comes up that you can’t
get your box of vegetables. If this happens, please call me
at 696-8148 and we will bag it up for those
picking up at the farm or hold it at the drop off locations.
Otherwise, boxes left over 24 hours will be donated or used
by our hosts. Thank you.
Reminder: The Farm
Stand is open Tuesdays, Thursdays, Fridays and Saturdays from
11 to 6:00.
VISIT THE
FARM: Please come on in for a visit whenever you can and bring
the kids!
.
EGGS---Our chickens are starting to lay their
eggs! Hooray. These beautiful and delicious eggs are available
at the Farm Stand. Better watch out, though: the customers
at the Ferry Plaza Farmers' Market would take them all if
we'd let them. You all get priority! Come check them out and
see what a really fresh egg looks and tastes like.
Calling all loyal CSA members. We would love
to put your recipes in the Menu. If you have anything that
you'd like to share, please e-mail me at evie@tierravegetables.com
and most likely your recipe (or comment) will make its way
to this little Menu.
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