1 pound small blue potatoes, unpeeled but washed whole, any sprouts or bruises removed
1/4 cup olive oil
2 tablespoons dried rosemary leaves, slightly crushed
1 tablespoon sea salt, slightly crushed
Preheat oven to 400 degrees F. Cover bottom of natural finish skillet with heat-resistant handle (cast iron works best) with the oil. Cut potatoes into quarters, add to skillet and toss to coat with oil. Position skillet on middle rack of oven. Roast potatoes for 20 minutes. Turn off oven heat. Stir potatoes and keep them in oven another 10 minutes. Stir potatoes one last time, then transfer to a serving bowl, tossing the rosemary and salt mixture over them. Serves 4.
BLUE POTATOES MASHED WITH ROASTED GARLIC
3 pounds (about 6 cups) blue potatoes
2 1/2 ounces (about 2 to 4 cloves, depending on size) roasted garlic
1/4 cup sour cream
1 Tbsp. butter
2 Tbsp. Parmesan, grated
Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
(www.foodnetwork.com)
2 1/2 ounces (about 2 to 4 cloves, depending on size) roasted garlic
1/4 cup sour cream
1 Tbsp. butter
2 Tbsp. Parmesan, grated
Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
(www.foodnetwork.com)
RED, WHITE & BLUE POTATO SALAD RECIPE
1/2 pound baby red rose potatoes (new potatoes)
1/2 pound baby white rose potatoes
1/2 pound small blue (or purple) potatoes
1/4 cup mayonnaise
1/8 cup ranch dressing
1/2 Tablespoon champagne vinegar (or white vinegar)
1/4 teaspoon dried dill weed
Pinch of sugar (optional)
1/4 cup thin-sliced green onions(scallions),tops included
Salt and freshly ground black pepper to taste
Grape tomatoes for garnish
Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces. Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld. Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.
*Notes: Waxy potatoes such as red rose, white rose, blue, purple, and gold potatoes are best for potato salad because they are not grainy or mealy and hold together well. You may substitute chopped chives for the green onions. Makes 6 servings.
(from www.homecooking.com)
1/2 pound baby white rose potatoes
1/2 pound small blue (or purple) potatoes
1/4 cup mayonnaise
1/8 cup ranch dressing
1/2 Tablespoon champagne vinegar (or white vinegar)
1/4 teaspoon dried dill weed
Pinch of sugar (optional)
1/4 cup thin-sliced green onions(scallions),tops included
Salt and freshly ground black pepper to taste
Grape tomatoes for garnish
Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces. Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld. Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.
*Notes: Waxy potatoes such as red rose, white rose, blue, purple, and gold potatoes are best for potato salad because they are not grainy or mealy and hold together well. You may substitute chopped chives for the green onions. Makes 6 servings.
(from www.homecooking.com)
CELERIAC POTATO GREEN CHILI SOUP
1 large onion, sliced
2 Tbsp. butter or vegetable oil
1 medium bulb celeriac, peeled and sliced 1/4-inch thick
1 1/2 tsp. chopped fresh thyme
3 large potatoes, peeled and sliced 1/4-inch thick
4 1/2 cups whole milk
1/2 cup roasted, peeled, seeded, and chopped Poblano peppers
2 tsp. salt
1/2 tsp. black pepper
2 tsp. sugar
1 Tbsp. rice wine vinegar
Sauté onions in butter or oil until completely cooked, about 15 minutes. Add celeriac and thyme; cook stirring frequently, 5 to 10 minutes. Add potatoes, milk, and peppers, simmer until potatoes and celeriac are cooked through. Blend smooth in food processor. Season with salt, pepper, sugar, and rice wine vinegar. Serves 4.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
2 Tbsp. butter or vegetable oil
1 medium bulb celeriac, peeled and sliced 1/4-inch thick
1 1/2 tsp. chopped fresh thyme
3 large potatoes, peeled and sliced 1/4-inch thick
4 1/2 cups whole milk
1/2 cup roasted, peeled, seeded, and chopped Poblano peppers
2 tsp. salt
1/2 tsp. black pepper
2 tsp. sugar
1 Tbsp. rice wine vinegar
Sauté onions in butter or oil until completely cooked, about 15 minutes. Add celeriac and thyme; cook stirring frequently, 5 to 10 minutes. Add potatoes, milk, and peppers, simmer until potatoes and celeriac are cooked through. Blend smooth in food processor. Season with salt, pepper, sugar, and rice wine vinegar. Serves 4.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
CELERIAC AND SWEET POTATO SOUP
2 Tbsp. butter or vegetable oil
1 large leek, washed thoroughly & sliced thin (or 1 large onion, chopped)
1 large or 2 medium celeriac, peeled & cut into 1-inch cubes
1 1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 tsp. salt
1/2 tsp. ground allspice or nutmeg
4 cups water or unsalted vegetable broth
1 cup apple cider
1 cup light cream or milk (optional)
Salt and pepper to taste
1/4 cup toasted pecans or almonds, chopped coarsely
Heat the butter or oil in large pan over medium-low heat. Sauté the onions, stirring occasionally for about 10 minutes, or until lightly browned. Add the celeriac, sweet potatoes, and salt. Cover and cook, tossing a few times, for about 10 minutes. Add the allspice or nutmeg and stir for another minute. Pour in water and apple cider. Increase heat and simmer for about 30 or 40 minutes, until very tender. Cool to lukewarm, & purée in a blender or food processor and return to the pot (or use a stick blender to purée the soup in the pot.) Stir in the cream or milk. Salt and pepper to taste. Serve warm and add nuts. Serves 6.
(from The Genesis Farm Cookbook)
1 large leek, washed thoroughly & sliced thin (or 1 large onion, chopped)
1 large or 2 medium celeriac, peeled & cut into 1-inch cubes
1 1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 tsp. salt
1/2 tsp. ground allspice or nutmeg
4 cups water or unsalted vegetable broth
1 cup apple cider
1 cup light cream or milk (optional)
Salt and pepper to taste
1/4 cup toasted pecans or almonds, chopped coarsely
Heat the butter or oil in large pan over medium-low heat. Sauté the onions, stirring occasionally for about 10 minutes, or until lightly browned. Add the celeriac, sweet potatoes, and salt. Cover and cook, tossing a few times, for about 10 minutes. Add the allspice or nutmeg and stir for another minute. Pour in water and apple cider. Increase heat and simmer for about 30 or 40 minutes, until very tender. Cool to lukewarm, & purée in a blender or food processor and return to the pot (or use a stick blender to purée the soup in the pot.) Stir in the cream or milk. Salt and pepper to taste. Serve warm and add nuts. Serves 6.
(from The Genesis Farm Cookbook)
GREEN TOMATO CHUTNEY
1 lb. green tomatoes, chopped
1/2 lb. onions, chopped
1/2 lb. honey
1/2 lb. raisins
1 pint cider vinegar
1 Tbsp. sea salt
Simmer all together until thickish. Bottle hot in sterilized jars.
(from "Simple Food for the Good Life" by Helen Nearing)
1/2 lb. onions, chopped
1/2 lb. honey
1/2 lb. raisins
1 pint cider vinegar
1 Tbsp. sea salt
Simmer all together until thickish. Bottle hot in sterilized jars.
(from "Simple Food for the Good Life" by Helen Nearing)
FIRST-FROST FRIED GREEN TOMATOES
1 lg. green tomato per person
eggs & milk (2Tbs. milk per egg)
oil for frying
breading (cornmeal, bread crumbs or flour)
salt and pepper or other seasonings (See recipe.)
Parmesan cheese
Slice tomatoes 1/2 inch thick. Combine milk and eggs in one bowl and breading and seasonings in another. (Alternate seasonings include: basil, oregano, curry powder, sesame seed, or chili powder.) Dip tomato slices first into egg mixture, then into breading/seasoning mixture, and fry until golden brown on both sides.
(from "What Do You Do With This Stuff?")
eggs & milk (2Tbs. milk per egg)
oil for frying
breading (cornmeal, bread crumbs or flour)
salt and pepper or other seasonings (See recipe.)
Parmesan cheese
Slice tomatoes 1/2 inch thick. Combine milk and eggs in one bowl and breading and seasonings in another. (Alternate seasonings include: basil, oregano, curry powder, sesame seed, or chili powder.) Dip tomato slices first into egg mixture, then into breading/seasoning mixture, and fry until golden brown on both sides.
(from "What Do You Do With This Stuff?")
FIRST-FROST GREEN TOMATO SAUCE
1 onion, diced
1 garlic clove, minced
1 jalapeño pepper to taste, minced
6 green tomatoes, chunked
1/4 c. parsley
a few basil leaves
1 tsp. salt
Combine all ingredients in a food processor or blender. Mixture should be evenly mixed but still chunky. Transfer to a pot and bring to a quick boil. Use as a topping for tacos, steamed vegetables, beans or rice. Freeze unused portion.
(from "What Do You Do With This Stuff?")
1 garlic clove, minced
1 jalapeño pepper to taste, minced
6 green tomatoes, chunked
1/4 c. parsley
a few basil leaves
1 tsp. salt
Combine all ingredients in a food processor or blender. Mixture should be evenly mixed but still chunky. Transfer to a pot and bring to a quick boil. Use as a topping for tacos, steamed vegetables, beans or rice. Freeze unused portion.
(from "What Do You Do With This Stuff?")
CARROT TOP SOUP
1 bunch (6 small to medium) carrots,the green tops, and roots
2 Tbs. butter
3 Tbs. white rice
2 large leeks (or green onions), white parts only
2 thyme or lemon thyme sprigs
2 Tbs. chopped dill, parsley, celery leaves or lovage
sea salt and freshly ground pepper
6 c. vegetable or chicken stock or water
Pull the lacy leaves of the carrot greens off their stems (2 to 3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes. Season with salt, pepper and serve.
Serves 4.
(from Local Flavors by Deborah Madison)
2 Tbs. butter
3 Tbs. white rice
2 large leeks (or green onions), white parts only
2 thyme or lemon thyme sprigs
2 Tbs. chopped dill, parsley, celery leaves or lovage
sea salt and freshly ground pepper
6 c. vegetable or chicken stock or water
Pull the lacy leaves of the carrot greens off their stems (2 to 3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes. Season with salt, pepper and serve.
Serves 4.
(from Local Flavors by Deborah Madison)
GREEN HERB SOUP WITH SORREL AND LOVAGE
1 Tbs. butter
1 Tbs. olive oil
1 red onion, thinly sliced
2 small potatoes, thinly sliced
1 carrot, thinly sliced
3 to 4 c. (6 to 8 ounces) sorrel, stems removed
4 c. chard leaves
1 c. lovage or cilantro leaves, finely chopped
sea salt and freshly ground pepper
4 to 6 c. vegetable or chicken stock or water
lemon juice or white wine vinegar
1/3 c. crème fraîche or heavy cream
Warm the butter and oil in a soup pot. Add the onion, potatoes, carrot, sorrel, and chard, along with the water clinging to its leaves. Add 2/3 of the lovage and sprinkle 1 1/2 teaspoons salt over all. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes. If the pan seems too dry at any point, add water in small amounts so that nothing burns. Add the stock or water, bring to a boil, and simmer, partially covered for 15 minutes. Puree or leave the soup with some texture. Stir in the remaining lovage. Taste for salt and season with pepper and lemon juice or vinegar to taste to bring out the flavors. Sometimes several adjustments are necessary to get it right. Stir in the crème fraîche and serve. Serves 4-6.
(from Local Flavors by Deborah Madison)
1 Tbs. olive oil
1 red onion, thinly sliced
2 small potatoes, thinly sliced
1 carrot, thinly sliced
3 to 4 c. (6 to 8 ounces) sorrel, stems removed
4 c. chard leaves
1 c. lovage or cilantro leaves, finely chopped
sea salt and freshly ground pepper
4 to 6 c. vegetable or chicken stock or water
lemon juice or white wine vinegar
1/3 c. crème fraîche or heavy cream
Warm the butter and oil in a soup pot. Add the onion, potatoes, carrot, sorrel, and chard, along with the water clinging to its leaves. Add 2/3 of the lovage and sprinkle 1 1/2 teaspoons salt over all. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes. If the pan seems too dry at any point, add water in small amounts so that nothing burns. Add the stock or water, bring to a boil, and simmer, partially covered for 15 minutes. Puree or leave the soup with some texture. Stir in the remaining lovage. Taste for salt and season with pepper and lemon juice or vinegar to taste to bring out the flavors. Sometimes several adjustments are necessary to get it right. Stir in the crème fraîche and serve. Serves 4-6.
(from Local Flavors by Deborah Madison)
SORREL POTATO BAKE
1 bunch sorrel
3 lb. potatoes
1/2 tsp. nutmeg
2 c. stock (or milk)
1/4 c. grated Gruyere cheese
2 Tbs. grated Parmesan cheese
olive oil
salt and pepper to taste
Wash, stem, and coarsely chop sorrel. Sauté sorrel in olive oil until completely wilted. Peel and thinly slice potatoes. Layer 1/2 of the potatoes on the bottom of a casserole dish. Season with salt, pepper, and 1/2 tsp. nutmeg. Spread cooked sorrel evenly over potatoes. Layer rest of potatoes on top. Add enough stock (or milk) to just cover. Sprinkle cheese over surface. Bake for 1 hour at 375 degrees.
(from What Do You Do With This Stuff?)
3 lb. potatoes
1/2 tsp. nutmeg
2 c. stock (or milk)
1/4 c. grated Gruyere cheese
2 Tbs. grated Parmesan cheese
olive oil
salt and pepper to taste
Wash, stem, and coarsely chop sorrel. Sauté sorrel in olive oil until completely wilted. Peel and thinly slice potatoes. Layer 1/2 of the potatoes on the bottom of a casserole dish. Season with salt, pepper, and 1/2 tsp. nutmeg. Spread cooked sorrel evenly over potatoes. Layer rest of potatoes on top. Add enough stock (or milk) to just cover. Sprinkle cheese over surface. Bake for 1 hour at 375 degrees.
(from What Do You Do With This Stuff?)
SORREL SOUP
1/4 lb. (1 good-sized bunch) sorrel leaves, chopped
2 tsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. salt
pepper
1 qt. chicken or vegetable stock
2 eggs
Heat olive oil in saucepan. Add garlic and let it color slightly. Add chopped sorrel, salt, and pepper. Stir until sorrel wilts. Add stock and simmer 15 minutes. Purée soup in blender, half at a time, for 2 whole minutes. Return to saucepan and keep warm--just under a simmer. Just before serving, whisk the eggs in a bowl until they double in volume. Then, whisking rapidly, gradually add them to the hot soup. Continue whisking until the egg is set just enough to hold without further whisking. Serve hot. Serves 4.
(Cuisine Minceur by Michel Guerard)
2 tsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. salt
pepper
1 qt. chicken or vegetable stock
2 eggs
Heat olive oil in saucepan. Add garlic and let it color slightly. Add chopped sorrel, salt, and pepper. Stir until sorrel wilts. Add stock and simmer 15 minutes. Purée soup in blender, half at a time, for 2 whole minutes. Return to saucepan and keep warm--just under a simmer. Just before serving, whisk the eggs in a bowl until they double in volume. Then, whisking rapidly, gradually add them to the hot soup. Continue whisking until the egg is set just enough to hold without further whisking. Serve hot. Serves 4.
(Cuisine Minceur by Michel Guerard)
SPINACH SQUARES/BAKE
3 eggs
1 cup milk
1/2 cup whole wheat pastry flour
1/2 cup flour
1 tsp. baking powder
2-2 ½ cups shredded cheese
1/2 lb. fresh spinach or sorrel (chopped)
Mix together eggs, milk, flour, baking powder. Then add cheese and spinach or sorrel and press into greased baking pan. Bake in preheated oven at 350 degrees until knife comes out clean, 30-35 minutes.
(from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)
1 cup milk
1/2 cup whole wheat pastry flour
1/2 cup flour
1 tsp. baking powder
2-2 ½ cups shredded cheese
1/2 lb. fresh spinach or sorrel (chopped)
Mix together eggs, milk, flour, baking powder. Then add cheese and spinach or sorrel and press into greased baking pan. Bake in preheated oven at 350 degrees until knife comes out clean, 30-35 minutes.
(from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)
SALSIFY SOUP
1 bunch salsify
1 c. chicken broth
1 qt. water
1 c. milk
1 Tbs. vinegar
1/2 tsp. salt
2 Tbs. butter
1/8 tsp. pepper
1 sm. onion, minced
1/2 tsp. dried parsley
2 Tbs. flour
Add vinegar to quart of water. After peeling and slicing salsify, immediately put into vinegar-water mixture to prevent discoloration. Drain and cook salsify in 1 inch boiling, salted water until tender, about 20 minutes. In another saucepan, melt butter or use olive oil to sauté onion until translucent. Blend flour, then chicken broth and milk. Cook, stirring, until mixture boils. Add other ingredients, including salsify-cooking water. Serve warm.
(What Do You Do With This Stuff?)
1 c. chicken broth
1 qt. water
1 c. milk
1 Tbs. vinegar
1/2 tsp. salt
2 Tbs. butter
1/8 tsp. pepper
1 sm. onion, minced
1/2 tsp. dried parsley
2 Tbs. flour
Add vinegar to quart of water. After peeling and slicing salsify, immediately put into vinegar-water mixture to prevent discoloration. Drain and cook salsify in 1 inch boiling, salted water until tender, about 20 minutes. In another saucepan, melt butter or use olive oil to sauté onion until translucent. Blend flour, then chicken broth and milk. Cook, stirring, until mixture boils. Add other ingredients, including salsify-cooking water. Serve warm.
(What Do You Do With This Stuff?)
MAPLE SAGE DRESSING
2 large shallots
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of water to adjust consistency.
(contributed by Sandy Michon, CSA member)
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of water to adjust consistency.
(contributed by Sandy Michon, CSA member)
ROSEMARY LEMONADE
4 cups water
6 sprigs (each about 5 inches long) fresh rosemary
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)
Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. Serves 2 to 4.
For an extra summery kick, garnish each serving with a sprig of fresh lemon balm or mint.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson)
6 sprigs (each about 5 inches long) fresh rosemary
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)
Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. Serves 2 to 4.
For an extra summery kick, garnish each serving with a sprig of fresh lemon balm or mint.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson)
ITALIAN POTATOES WITH ONION AND ROSEMARY
2 ¼ lb. potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste
Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.
(from www.gardenguides.com)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste
Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.
(from www.gardenguides.com)
LEMON BALM APPETIZERS
1 cup chicken, cooked
1/2 cup low-fat mayonnaise or salad dressing
1/4 celery, diced
Fresh ground pepper
2 Tbsp. lemon balm, minced
Whole lemon balm leaves
1 clove garlic, minced
Mix all ingredients together in a medium bowl. Chill until just before serving. Spoon onto crackers or toasted French bread slices. Garnish with fresh whole leaves. Makes 6 servings.
1/2 cup low-fat mayonnaise or salad dressing
1/4 celery, diced
Fresh ground pepper
2 Tbsp. lemon balm, minced
Whole lemon balm leaves
1 clove garlic, minced
Mix all ingredients together in a medium bowl. Chill until just before serving. Spoon onto crackers or toasted French bread slices. Garnish with fresh whole leaves. Makes 6 servings.
RASPBERRY MOLD WITH LEMON BALM
12 oz. fresh raspberries
3 Tbsp. lemon balm, chopped
1/2 cup honey
1 pkg. unflavored gelatin
1 1/4 cups heavy cream
Whole lemon balm leaves
Clean and wash raspberries. Place in a saucepan with chopped lemon balm leaves and honey. Cover, set on low heat for 15 minutes, or until soft and very juicy. Press through a sieve. Return puree to the washed pot. Bring almost to a boil over low heat. Lightly sprinkle in gelatin and stir until dissolved. Remove pan from heat. Pour jelly into a small pie plate or small mold. Place in refrigerator to set. Turn mold onto a serving plate. Whip cream and cover mold with the whipped cream. Decorate with lemon balm leaves. Makes 4 servings
3 Tbsp. lemon balm, chopped
1/2 cup honey
1 pkg. unflavored gelatin
1 1/4 cups heavy cream
Whole lemon balm leaves
Clean and wash raspberries. Place in a saucepan with chopped lemon balm leaves and honey. Cover, set on low heat for 15 minutes, or until soft and very juicy. Press through a sieve. Return puree to the washed pot. Bring almost to a boil over low heat. Lightly sprinkle in gelatin and stir until dissolved. Remove pan from heat. Pour jelly into a small pie plate or small mold. Place in refrigerator to set. Turn mold onto a serving plate. Whip cream and cover mold with the whipped cream. Decorate with lemon balm leaves. Makes 4 servings
LEMON BALM PUNCH
1 bunch lemon balm leaves
few sprigs of lemon verbena or lemon grass (optional)
2 quarts boiling water
equal parts ginger ale or grapefruit-orange juice
Take bunch of lemon balm and sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water. Let simmer for 5-10 minutes or steep for 20 minutes. Cool and strain. Use with equal parts ginger ale or with grapefruit-orange juice. Serve with ice. Very refreshing for hot, summer days.
(adapted from a bulletin from MERRYSPRING GARDENS by Nancy Czak)
few sprigs of lemon verbena or lemon grass (optional)
2 quarts boiling water
equal parts ginger ale or grapefruit-orange juice
Take bunch of lemon balm and sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water. Let simmer for 5-10 minutes or steep for 20 minutes. Cool and strain. Use with equal parts ginger ale or with grapefruit-orange juice. Serve with ice. Very refreshing for hot, summer days.
(adapted from a bulletin from MERRYSPRING GARDENS by Nancy Czak)
Subscribe to:
Posts (Atom)