Week 13 – Labor Day Weekend
This week’s box has
1 Onion
corn
cherry tomatoes
1 slicing tomato
Asian pears
Honey Crisp Apples
Pristine Apples
Peaches
Swiss Chard
Carrots (these crack me up)
And of course…..potatoes
Each week is a different highlight. This week the treat is Asian Pears. These are a sweet crunchy treat that everyone
in my house will fight over until they are gone. In a good year, Asian Pears last
overnight….this wasn’t a good year and they were gone in the blink of an
eye. We will head out for you-pick at
Great County Farms (http://greatcountryfarms.com)
on Labor Day. Hopefully there will be a
few of these in the Farm Store.
Otherwise, we will be waiting with much anticipation to see if a few ore
come in the week 14 box.
Labor Day marks the end of the summer. School is either starting, or has started,
windows can stay open at night so the night breeze can cool the house and
winter squashes are close enough so that we can look forward to them coming
soon. Labor Day cookouts with hamburgers
and hot dogs are just not the same without potato salad. So what do we do with this weeks box? We make potato salad, of course!
There are almost as many versions of potato salad as there
are varieties of potatoes. Traditional
yellow, warm with bacon and various versions made with vinegar are just a few
of the recipes that I’ve tried over the years.
One that has become a family favorite comes via Sheila Lukens. It uses pairs well with burgers, and also is
delicious with lamb and other proteins.
Best of all, it gets better the longer it sits in the fridge.
Greek Potato Salad
3 lbs. Potatoes peeled and cut into large cubes (about ¾ of
an inch)
8 oz (or more) feta cheese
about 30 kalamata olives
¼ cup redwine vinegar
3 cloves of garlic (very finely chopped)
3 green onions
large bunch of dill
In a large pot, boil two quarts of salted water. Add the potatoes to the water and cook them
until they are just soft. Drain the
potatoes and let them cool.
While the potatoes are cooking, make the dressing. In a large bowl, combine the red wine vinegar
and garlic. Yes, it is ok with me if you
use a garlic press. Crumble the feta and
add the feta to the vinegar and garlic.
A side note on the Feta…Please don’t use low fat or fat free Feta. It lacks flavor, and the consistency is wrong
for this recipe.
Slice the olives so they are little circles. Add the sliced olive to the cheese/vinegar
mix. Chop the green onions into thin
slices. Wash and chop the dill. Add the onions and the dill to the bowl.
Once the potatoes have cooled, combine everything together
and mix well. Let the salad sit in the
refrigerator for at least an hour before serving. Mix it again before serving to make sure the
dressing gets evenly distributed.
Enjoy!
