Wednesday, August 1, 2012

Po-TAY-tow, Po-TAH-tow, Tow-MAY-tow, Tow-MAH-tow

German Butterball Potatoes

As I mentioned in my most recent post, last week's box contained:
  • Green Beans
  • Spigariello
  • German Butterball Potatoes
  • Yellow Onions
  • Tomatoes
  • Strawberries
  • Summer Squash
  • Mixed Sweet Peppers - Mix of young tender sweet Romanian, Cubanelle and Green Pimiento peppers
I had been in China the prior week and didn't have much energy immediately on my return; however, early this week it was a joy to have this food on hand. Such gorgeous produce. Sadly, the strawberries and the spigariello did not make it, but the rest has been or will be put to good use.


It is tomato season here in California, so all that's needed is a knife and some good salt.  My favorite is Maldon Sea Salt, which you see pictured above. I simply sliced the tomatoes, drizzled them with white balsamic vinegar, and sprinkled them with salt. Beautiful.

I steamed the potatoes with some broccoli and tossed both with a mustard butter made from PIC Dijon mustard. Again, beautiful and so simple.

The green beans found their way into Sichuan-style green beans. Again ... beautiful and simple.

This week was a good reminder of how amazing food, in season, can be served all by itself. For the zucchini, onions, peppers, I'm planning a veggie fajita with fresh salsa from the tomatoes, jalapeƱos, and tomatillos from tomorrow's box:
  • Bull's Blood Beet Greens
  • Celery
  • Summer Squash
  • Chantenay Carrots
  • Jalapeno Peppers
  • Monica Tomatoes
  • Tomatillos
  • Strawberries
  • Red Leaf Lettuce

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