This week's box contained:
- Yellow Potatoes
- Lettuce (traded for more spigariello)
- Walla Walla Onions
- Padron Peppers
The potatoes (which were gorgeous) and a few of the onions made a fine, and quick, adapted version of the Spanish tapas classic: patatas bravas, that worked out really well. Here's the recipe:
1 pound yellow potatoes, baked but still firmThe strawberries were eaten out of hand, the spigarello added to lentil stew, and the padron peppers left for pizza later in the week.
1 small Walla Walla onions
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon piment d'Espelette (can substitute hot paprika)
Cut the potatoes into a large, irregular dice and coarsely chop the onions. Add to a saute pan over medium high heat with salt, olive oil and piment d'Espelette; toss frequently to mix in the seasonings and to ensure even cooking. Once nicely browned, top each serving with spoonful of crème fraîche; enjoy.
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