Wednesday, June 08, 2016
Potato Salad from the Garden and Around The Garden.
There is nothing more satisfying to a gardener to create great tasting meal options directly from the garden.
The other day I harvested onions, dried and also caramalized them in a crock pot.
I my pantry I had dried Rosemary, Celery and Mexican Oregano all harvested from my garden and dried for storage.
In mid-May I harvested a variety of colored potatoes from the garden, just waiting in my kitchen basket for use. In the top of the picture I show some of the potatoes I harvested. I put the small ones aside in a cardboard box in the frig for planting next January 1st.
Yesterday was Potato Salad day.
After the onions finished cooking in the crock pot, in the bottom was dried/cooked remnants called "fond" by the chefs. I decided it would be great to flavor the cooking water for the potatoes, so I soaked the fond in water, scrapped it all up and saved.
My Potato Salad Recipe
My potato salads tend to be basic components and I "wing" anything else. I generally for what is called "German-type" versions which call for draining the hot potatoes, and immediately add oil (I opted for Olive Oil this time, I frequently use avocado), sufficient to coat the potatoes. Then I start adding.
This was a small batch of potatoes, so I added about a teaspoon of whole celery leaf, rosemary leaves and Mexican Oregano, ground them in my palm for about 1/2 tsp of each. Sprinkled over the taters. Peel, and sliced 2 hard boiled eggs. Added fresh ground black peppers, salt and about 3 tablespoons of the sun cooked onions from the other day (this was shown in my prior post - they barely wilted). I cooked up 3 slices of un-cured bacon to crisp. I checked if I needed to add more oil (I did) adjusted the salt and black pepper, tossed everything, then added the crumbled bacon and tossed again. I added 2 tablespoons of mayo to give a bit more moisture, tossed one more time and it was ready.
So to recap: I used onions, potatoes, and herbs from my garden. Very satisfying.
To serve, I had a crazy idea and decided on a potato salad sandwich! Yeah, I know. Deane was skeptical too but he is such a kind taste tester. I did not want a lot of bread. I used those "flatbread rounds," thin sandwich bread 5 grms each of Protein and Fiber because of the high protein/fiber combo.
A bit of mayo spread on the bread stacked about 1 inch high with the salad and served with apples from the tree.
It was a hit, really. There was something about it - maybe comfort food - but it worked great, so we decided it was a keeper. :-)
. . .
Around the Garden
I was happily checking as it started to ripen and then took a really good look at the cluster of 3 I was looking at. The ripest one had bugs on it and as I looked closer I saw some in/out activity on the tiniest of holes, so I picked it, made sure there were not more intruders and set aside for a BLT later today.
The other 2 ripening - one has sunburn and the other is looking good. I am going to let the sunburn one ripen fully and harvest the seeds.
Finally, I am posting a picture illustrating the main mantra I seem to be repeating right now. It is not about shading the plants, it is about shading the soil.
Vilardi Gardens I am eager to taste. Suzanne Vilardi has the best Arizona Grown transplants.
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Have a great rest of the week.
-- Catherine, The Herb Lady
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