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| Our share can easily fit on the back of a bike! |
Want an easy way to always have a great salad condiment? Pickle your purple carrots. Please.
1 bunch carrots, cut into slices
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 T dill and/or coriander seeds
1 1/2 T salt
Drop carrots into a 4-quart nonreactive saucepan of boiling salted water for 45 seconds no more, then drain in a colander and rinse under cold water to stop the cooking. You just blanched something, if you didn't realize it. Transfer carrots to a heatproof bowl. Bring remaining ingredients to a boil in the saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop. Then you can put them in a nice mason jar and store refrigerated for....ever. Or at least for a long time. It is a colorful, satisfying sight and good to eat.
Amazing Potato Salad from Laura
"As promised, although late, below is the green been & potato recipe that I was raving about. And drooling over every time I think about devouring it. The recipe is from Thomas Keller's (French Laundry) ad hoc at home book. Lots of steps, but so worth it! " -Laura Cripe of Moss Design
1 1/2 pounds thin green beans
1 pound fingerling potatoes (12-14), about 1 inch in diameter (i used your purple potatoes, beautiful!)
1 sachet (see note below)
Kosher salt
1 cup (about 4 ounces) walnuts, toasted
ground fleur de sel or fine sea salt
3 radishes, about 1 inch in diameter (i used your radishes)
1/2 cup minced shallots
About 1 cup sherry vinaigrette (recipe below)
freshly ground black pepper
2 tablespoons minced chives
4 black mission figs, halved
splash of fresh lemon juice
16 very thin slices Iberico ham or prosciutto (about 3 ounces) (optional)
extra virgin olive oil
goat cheese (optional)
Bring a large pot of salted water to a boil for blanching the beans. Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels. Meanwhile, hold the beans a handful at a time with the ends facing the same direction and, using scissors, cut off the stem ends. Add the beans to the boiling water and cook for 2 to 3 minutes, until just tender. Drain and cool in the ice bath, then drain on the paper towels.
Cut the potato into 1/4 inch slices; discard the end slices. Put the potatoes, sachet, and 2 teaspoons salt in a large saucepan, add cold water to cover, bring to a simmer, and cook until the potatoes are just tender, about 10 minutes. Drain and spread on a tray to cool; discard the sachet.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper, spread the walnuts on the pan, and toast in the oven, for 10 minutes, or until lightly toasted. Turn the pan around midway through the 10 minutes. Remove from the oven, transfer to a plate, sprinkle with fleur de sel, and let cool.
Fill a small bowl with ice water. Trim the ends from the radishes. Using a mandolin or other vegetable slicer, slice the radishes. Transfer slices to the bowl of water to keep crisp. Drain and dry slices on a paper towel before serving.
To serve, transfer the beans to a large bowl and add the potatoes, shallots, and walnuts. Whisk the dressing and spoon it over the salad. Season with salt and pepper, sprinkle with about half the chives, and toss well.
Arrange about half the salad on a platter. Place half the figs over the salad. Toss the radishes with the remaining salad, and arrange over the first layer of salad. Add the remaining figs, and sprinkle with the remaining chives and a few drops of fresh lemon juice. If using goat cheese sprinkle on top of the salad.
Arrange the ham on a small plate and drizzle with olive oil. Serve with the salad. Serves 6
Sachet:
1 bay leaf
3 thyme sprigs
10 black peppercorns
1 garlic clove, smashed and peeled
Sachets are used to flavor cooking liquids. A cheesecloth sachet encloses small herbs and spices such as peppercorns and cloves, and works like a tea bag.
Use cloth tea bag or cheesecloth. Put herbs, garlic and peppercorns in a 7-inch square of cheesecloth, roll once, tuck ends and tie at both ends with kitchen twine.
Sherry Vinaigrette:
2 tablespoons Dijon mustard
1/4 cup red wine vinegar (or balsamic)
3/4 cup olive oil
2 tablespoons honey (optional)
seal salt and fresh ground pepper
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