Farm Direct Coop Recipesor. . . what you can do with your share!

Submitted by Sandi Peaslee
There are two kinds of potato salad – the Italian version uses an olive oil based dressing plus the potatoes and a choice of vegetable additions, like green beans, Greek olives, etc, while the American version uses mayonnaise plus potatoes, celery, chives and vinegar. I tend to like the creamy mayo version but I also like to add the Italian veggies.

3-4 medium sized potatoes, if red, leave skin on
1 Tbsp. kosher salt and 1 Tbsp. raw unfiltered apple cider vinegar for the cooking water
Boil the potatoes about 23 minutes, then drain, allow to cool until they can be handled, cut them up and toss with the dressing.

Dressing:
Whisk well:
3 Tbsp. organic mayo (soy or canola based)
1 Tbsp. raw, unfiltered apple cider vinegar
¼ tsp. salt
Lotsa freshly ground black pepper

Add-In’s:
3-4 good sized radishes, sliced
2 Tbsp. capers
6 Greek olives, pitted and halved
¼ cup snipped chives.
Toss all together and serve at room temperature. Should serve about four people.

While I was pondering the possibilities for a bulk order from FDC, I remembered this wonderful recipe from The $64 Tomato. (You might find yourself looking for something to do with all those wonderful potatoes and apples, even if you don’t order them by the bushel). It makes a nice side dish but also works as a main course when you serve it with a salad.

Potato Apple Thyme Gratin

• 2 large Yukon gold potatoes
• 2 large apples, cored
• 1 medium onion
• 1 tablespoon fresh thyme leave (or 1 teaspoon dried)
• 5 tablespoons butter, divided
• salt and pepper
• 1/3 cup dry white wine or dry vermouth (or water, or broth)
• 1/3 cup water
• 1 tablespoon sugar
• freshly grated Parmesan or Pecorino Romano cheese

1.  Peel and slice the potatoes, apples and onion into thin slices – 1/8 to 3/16 inch thick.

2.  Heat 2 tablespoons unsalted butter in a medium frying pan and gently sauté the onion and thyme with a generous dash of salt and a few twists of pepper until the onions are translucent, about 10 minutes. Do not brown the onions.

3.  Add white wine, turn the heat up, and cook down for a couple of minutes until the wine is reduced by half. Add water, sugar, and another 3 tablespoons of butter. Cook, stirring, until the butter is melted and set aside.

4.  Alternate layers of potatoes and apples in a buttered gratin dish, adding some of the onion mixture between layers, finishing with a layer of potatoes. Bake, covered with foil, for 45 to 55 minutes at 375 degrees until the potatoes are tender.

5.  Remove foil and sprinkle the top with freshly grated Parmesan or Pecorino Romano cheese. Return to oven for another 15 minutes or so until cheese begins to brown. Let sit 5 or 10 minutes before serving.

Serves 4. 

Potato salad with Arugula and Garlic Mustard Vinagrette

from Tomato Blessings and Radish Teachings by Edward Espe Brown

• 2 lbs red potatoes (little white ones or Yukon work well too)
• 4 large shallots, thinly sliced (or scallions, or omit)
• 4 cloves garlic, miced (or omit)
• 2 Tbsp. dijon mustard (or more!)
• 1/2 tsp salt
• freshly ground pepper
• 3 Tbsp. balsamic vinegar
• 1/2 c. olive oil (using extra virgin first cold pressed unfiltered will reward you with its aroma and taste)
• 1/2 bunch arugula

1. Wash potatoes and cut into bite size chunks.  Cook in boiling, salted water 6-8 minutes until tender.

2. Whisk shallots, garlic, mustard, salt and pepper together with vinegar in a large bowl.  Whisk in the olive oil.

3. Drain potatoes, toss in the vinagrette.

4. Fold in the arugula.  Depending on how hot the potatoes are the arugula will cook slightly, soften and sweeten.  The dish can sit a while before serving, if desired.  Adjust salt, pepper and vinegar before serving.

Can be served warm, or cold the next day!

Mashed Potatoes with Garlic Scapes

• 2 1/2 lbs. Russett potatoes, peeled and cut into 1″ pieces
• 1/2 stick butter
• 2 Tbsp. olive oil
• 1/4 c. finely chopped scapes
• 1/4 c. hot milk (or more)

1. Cook potatoes in salted boiling water until tender.  Drain and return to pot.
2. Over medium heat, melt butter with olive oil in a small skillet.  Add scapes and saute 5 minutes.
3. Add potatoes and mash.  Gradually add milk while stirring.  Season with salt and pepper.

By Karen Yates, Melrose Depot Member

Adapted from “The Complete Book of Soups and Stews,” by Bernard Clayton Jr.

I never knew how much flavor was lurking inside a corn cob until I tried this recipe. Cutting the kernels off of a corn cob can be a bit tricky, so try this: leave the stem on the corn after you shuck it. Holding the cob by the stem end, place the other end against the bottom of a deep bowl. Use a small, sharp knife to slice the down the cob, rotating as you go. Then turn the knife over and use the flat side to scrape the bits of remaining corn kernels and “milk” into the bowl.

• 5 ears corn
• 1 onion, cut in half
• 1 bay leaf
• 1-2 tablespoons of butter or olive oil
• 1 clove of garlic, minced
• 3 medium or 2 large potatoes (red-skinned or Yukon Gold), cut into 1/2-inch pieces
• 1 16-ounce can tomatoes or 2 cups chopped fresh tomatoes
• 1/4 teaspoon baking soda
• 2 cups milk or light cream
• salt and pepper to taste
• chopped fresh parsley or green onions to garnish

1.  Cut the kernels off of the corn cobs. There should be about 3 cups.
2.  Break the corn cobs in half and place them in a large pot. Add 1 of the onion halves, bay leaf, and enough water to just cover the cobs. Boil for about 20 minutes, then strain the broth. Measure and add water, if needed, to make 3 cups.
3.  Chop the other half of the onion into small pieces (~1/4″). Puree ~2 cups of the corn in a food processor or blender (add a little water if needed to make a rough puree).
4.  Melt the butter in a 3-4 quart pot and add the chopped onion. Cook until softened, then stir in the garlic. Add the corn cob stock, potatoes, tomatoes, and baking soda. Bring to a simmer and cook until the potatoes are almost tender – about 10 minutes.
5.  Add the pureed and whole-kernel corn and simmer another 10 minutes. Add the milk and heat gently until steam rises from the surface – do not boil. Season to taste with salt and pepper and garnish with parsley or green onions.