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From the Garden this Week…

From the Garden this Week…

Kohlrabi, Lettuce Heads, Baby Arugula, New Potatoes, Summer Squash, Cucumber, Basil, Green Onions, Carrots, Beets, Garlic and Cilantro

Coming Soon…Tomatoes, Peppers and Eggplant

Using your Produce… by Julie Moreno

This week we have one of the best treats coming in our baskets, freshly dug new potatoes. I am always amazed at how good they taste compared to anything that you can get at the store. And, rightly so, because, even though potatoes are available every day of the year at the supermarket, they only come out of the ground once a year. A fresh potato, is full of vitamins and minerals and flavor that can’t last though a year of storage. The sugars and starches are at their peak and when you roast them in the oven they will brown perfectly. We planted a variety of thin-skinned heirloom potatoes. They don’t need to be peeled, just give them a good scrub. Season well with salt to balance the potassium in the potato, and enjoy your roasted potato wedges dipped in classic basil pesto, made with our fresh picked basil.

Roasted Potato Wedges

2 pounds potatoes

½ teaspoon salt

½ teaspoon fresh ground black pepper

1 tablespoon oil

Preheat the oven to 425 degrees. Scrub the potatoes, leave the peel on and cut into wedges. Toss them in a large bowl with the salt, pepper and oil. Put them in a single layer on a baking sheet lined with parchment paper. Bake in the oven for 20-30 minutes until tender.

Classic Basil Pesto

2 cups basil leaves

1-2 cloves garlic

1-2 teaspoons lemon juice

½ teaspoon salt

½ teaspoon black pepper

¼ cup toasted pine nuts or walnuts

¼ cup grated Parmesan cheese

¼ cup olive oil

Blend all together in a blender. Enjoy with pasta, white beans, steamed rice, as a sauce for seafood or chicken.

Two Easy Potato Salad Recipes

4-5 scrubbed new potatoes boiled with skins until tender to the fork. Allow potatoes to cool. Peel or leave the skins on. Cube or slice.

Creamed Potato Salad: Mince one garlic clove, 2 green onions, 2 Tbls red onion, dill and/or parsley and stir into ¼ - ½ cup of sour cream or yogurt. Season with salt and pepper. If desired, warm yogurt or sour cream and mix into potatoes (red potatoes if possible). Serve warm or cold.

Swabian Potato Salad: Chop one yellow onion and add to 1 cup of beef broth, 1/8 tsp white pepper, 1.5 tsp. salt, 2-3 tsp. sugar, ¼ cup white vinegar, 2 TBls. canola oil (opt), 1 tsp German mustard. Bring to a boil. Pour over sliced boiled new potatoes (yellow