This week your basket contains: CABBAGE, red white & blue potatoes, turnips (full shares), broccoli, kohlrabi, bunching onions, zucchini, cucumbers, snap peas, and lettuce. 

Thank you all for sending in your PAPER BAGS WITH HANDLES.  Your response has been so overwhelming that we have run out of space to store them!  Please hold on to them for now, and we will let you know when we need them again.

POTATO SALAD FROM PERIGORD

1 1/2 lbs. potatoes, unpeeled

1 garlic clove, cut

1 onion, sliced

2 Tbsp. chopped sour gherkin

1 Tbsp. capers, drained

1 Tbsp. chopped parsley

2 tsp. chopped chives

1 tsp. chopped tarragon

salt and pepper

2 eggs, hard boiled

3 Tbsp. vinegar

1/4 c. olive oil, or to taste

To make a Gribache sauce:  mash the egg yolk into a puree with the vinegar and salt and pepper to taste.  Incorporate the olive oil (or a mix of walnut and peanut oils), using enough to suit your taste. Boil or steam potatoes until tender.  Run under cold water to cool.  Cut into thick slices and keep warm.   Rub the inside of a salad bowl with the cut garlic clove.  Put the potatoes into the bowl with the onion, gherkin, capers, parsley, chives and tarragon, season with salt and pepper.  Pour the sauce over the salad and mix well.  Garnish with chopped egg white.  Serve warm or cold. (The gherkin and capers can be omitted.   Olives can be substituted.  Tarragon is optional and cilantro would work well).  Adapted from Salads by the editors of Time-Life Books

We are happy to have cabbage for you all today.  In addition to coleslaw, these sweet summer cabbages are great in this recipe.

CHICKEN PAD THAI

1 lb. boneless, skinless chicken, cut into 1” cubes

5 Tbsp. plus 1 tsp. Asian fish sauce

½ lb. firm tofu, cut into 1/4” cubes (optional)

1 c. water

2 Tbsp. lime juice

1 ½ tsp. rice wine vinegar

2 Tbsp. sugar

¾ tsp. salt

¼ tsp. cayenne

¾ lb. linguine or chuka soba (chow mein noodles)

3 Tbsp. cooking oil

4 cloves garlic, chopped

2/3 c. peanuts, chopped fine

4 c. cabbage, thinly sliced

2 scallions, thinly sliced

½ c. lightly packed cilantro leaves

In a small bowl, combine the chicken with ½ tsp. of the fish sauce. In another bowl, combine the tofu (if using) with another ½ tsp. of the fish sauce. In a medium bowl, combine the remaining 5 Tbsp. fish sauce with the water, 1 ½ Tbsp. lime juice, the vinegar, sugar, salt and cayenne. In a pot of boiling, salted water, cook the pasta until done. Drain. Meanwhile, in a wok or large frying pan, heat 1 Tbsp. of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4 minutes. Remove. If using the tofu, put another Tbsp. of oil into the pan, add the tofu and cook, stirring, for 2 minutes. Remove. Put remaining Tbsp. of oil in pan, add garlic and cook, stirring, for 30 seconds. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in chicken, tofu (if using), and 1/3 c. peanuts. Remove from heat. Stir in remaining ½ Tbsp. lime juice, cabbage, scallions and half of cilantro. Top with remaining peanuts and cilantro. Serves 4.  Adapted from Food and Wine Magazine’s Quick From Scratch Chicken Cookbook.

BOW TIES WITH BROCCOLI PESTO

1 lb. broccoli flowerets

2 or 3 cloves garlic

½ c. grated Parmesan

3 Tbsp. olive oil

1 ½ tsp. sesame oil

½ tsp salt

12 oz dried bow tie pasta (farfalle)

1-2 Tbsp. seasoned rice vinegar

1 small tomato, chopped

In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water to cool, then drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbsp. of water. Blend until smooth. Scrape down side of container, add half of remaining broccoli, blend until smooth, then repeat with the remaining broccoli. In a large pan, bring about 3 quarts of water to a boil, stir in pasta and cook until just tender to bite, 8-10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. Serves 4. From Low-fat Vegetarian Cookbook from Sunset Books 1995. 

FLOWERS HAVE COME ON WITH A VENGANCE!  Polly can put together a large (25+ stems), beautiful bouquet that we will deliver with your basket for only $7.  All you need to do is email to order one time or as a standing order.