This week your basket contains: NEW POTATOES, green elephant garlic, French sorrel, salad mix (lettuce & spinach), snap peas (full shares), kohlrabi (half shares), carrots, and herbs (dill, oregano, and tarragon).
While I love sorrel, Polly is less fond of it. Recently I pulled a bag of salad mix out of the fridge and discovered it was pretty much all sorrel because Polly had been picking it out of the mix when she made salad for us. She took all the sorrel and made pesto out of it. We grilled some salmon and garnished it with the sorrel pesto and Polly discovered that this was a way she liked sorrel. Give it a try with any fish or sautéed veggies.
2 cups coarsely chopped fresh sorrel, ribs removed
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, garlic, parmesan, pine nuts and olive oil. If you are not going to use the pesto right away, transfer the pesto to a jar with a tight fitting lid and refrigerate it, for up to 2 weeks. Makes about 1 cup.
While we have been happy to have potatoes out of storage all through spring, NEW POTATOES are a treat we wait all year for. New potatoes are harvested when the tubers are still growing so they have very thin tender skin and less starch in them. They are almost perfect when steamed and served with a bit of butter and herbs or in this recipe.
EASY ROASTED NEW POTATOES
Make a simple tray by folding up the edges of a small (1 foot square) piece of aluminum foil. Pour in 2 –3 Tbs. of olive oil then place halved new potatoes face down on the improvised tray. Sprinkled them with salt, pepper, chopped scallions (green garlic would work well, too), and dill and other herbs of your choice. Place the tray on the lower level of the barbecue and turn it occasionally to insure even cooking. When the spuds were tender to a fork, they are easy to pop off the foil and they come out with a nicely crisp cut face and a light fluffy center. Yum!
If you have potatoes left from previous weeks, this is a great way to use them as well as using the sorrel from this week’s basket.
GRATIN OF SORREL AND POTATOES
3 cups sorrel leaves
2 oz. butter
3 lbs yellow Finn potatoes
salt and pepper
2 cups milk, stock, or combination
¼ cup grated Swiss cheese
2 Tbs. grated Parmesan cheese
Preheat oven to 375 and butter a large baking dish. Remove stems from sorrel, rinse, and spin dry. Melt half of butter in sauté pan, add sorrel and cook until completely wilted. Set aside. Peel and thinly slice potatoes. Layer half of the potatoes in the baking dish and season with nutmeg salt and pepper. Spread the sorrel over the potatoes, layer the remaining potatoes on top, and then pour the liquid over it all. Cut the rest of the butter into pats and distribute over the top of the potatoes and sprinkle with cheeses. Bake for 1 hour, or until the liquid has been absorbed and the top is brown. From Shepherd’s Garden Seed catalog.
Extras for the next few weeks include: Strawberries ($3.50/pt), Rhubarb ($3/ bunch (approx. 1 lb)), eggs ($6/doz) and Flowers ($7/bouquet of 25+ stems). Just email to order.