Squash, Potatoes and Much More

Want to try another great recipe from Itailia?2009_07_20-eightball.jpg

8-Ball Zucchini Stuffed With…
Rice, Basil, and Sun-Dried Tomatoes, from FatFree Vegan Kitchen (pictured above)
Veal, Celery, and Watercress, from La Tartine Gourmande
Rice, Boursin, and Olives, from A Veggie Venture
Ground Beef, Rice, and Red Pepper, from Kalyn’s Kitchen
Spinach, Tomato, and Parmesan, from Cooking Light

What about Deloris’s Boothby Blonde Cucumbers?

2008_08_27-sesame-cucumber.jpg

Sesame Cucumber Salad

serves 4-6

3 tablespoons toasted sesame oil
1 1/2 teaspoons tamari (soy sauce)
1 1/2 teaspoons citrus juice (lemon, lime or orange)
1 teaspoon rice wine vinegar
1 to 1-1/2 pounds cucumber, ends discarded, peeled if desired, and sliced as thin as possible
2 tablespoons total chopped herbs (basil, cilantro and/or chives)
1 teaspoon toasted sesame seeds

Combine first four ingredients in a small bowl or cup and whisk until emulsified. In a mixing bowl, toss dressing with cucumbers, herbs and sesame seeds. Transfer to a serving bowl, or plate.

Purple Viking potatoes will be provided by Chris and Jean. It’s most outstanding attribute is it’s waxy snow white flesh and unique taste.

Displaying IMG_1187.jpegYukon’s

Yukon Golds actually do come from the North. They began their existence to the potato-breeding program at Canada’s University of Guelph, in Ontario, where a team crossbred a North American white potato (Norgleam) with a wild, South American yellow potato. The result was the Yukon Gold. It was officially licensed in 1980 and then exported to the United States and beyond.2010_05_27-PotatoSalad.jpg

 

Potato Salad with Yogurt, Arugula, and Herbs

serves 4

1 1/2 pounds new potatoes, cleaned
Salt and freshly ground black pepper
1/2 cup whole milk yogurt
1/4 cup mayonnaise
2 large shallots, peeled and thinly sliced
1 large bunch arugula leaves, roughly chopped
1 small bunch fresh dill, finely chopped

Fill a four quart (or larger) pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes and return them to the pot.

Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.

Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.

All of these wonderful items will be at the Salmon Creek Farmers Market 7-24-14

 

 

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