Tuesday, August 23, 2011


This week's box contained:
  • Yellow Potatoes
  • Tomatoes
  • Spigariello
  • Strawberries
  • Lettuce (traded for more spigariello)
  • Walla Walla Onions
  • Cucumbers
  • Padron Peppers
With a left over loaf of bread and some capers on hand, and the tomatoes and cucumbers in this week's box, we had to go for panzanella, Italian bread salad.

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 firm
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.
 The strawberries were eaten out of hand, the spigarello added to lentil stew, and the padron peppers left for pizza later in the week.

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