Summertime Brunch from the Potager: New Potato, Snow Pea & Mint Frittata With Delightfully Lemony Mayonnaise …

July 2nd, 2011 § 2

Summertime Brunch from the Potager: New Potato, Snow Pea & Mint Frittata with Lemony Mayonnaise

July is a month of abundance in my kitchen garden. After months of hard work come the blissful rewards: a walk down the potager path at this time of year is like a trip to a private farmers market. New potatoes, peas, fresh herbs of every kind, strawberries, raspberries, early blueberries, edible flowers, garlic scapes, cherry tomatoes, broccoli, tender young onions, and the list goes on. With so much fresh produce to choose from, you might imagine that my meals are endlessly varied. But with a busy work schedule and a long list of garden chores, I sometimes get stuck in a lazy cooking rut. Pasta, pasta, pasta … Ho hum. Thank goodness for great cookbooks and beautiful food blogs! Some people have stacks of paperback novels or a loaded Kindle beside their bed. Me? I have cookbooks and bookmarked food sites. Funny, I always seem to wake up hungry.

I’ve been working extra long hours, so this weekend I’ve planned slower starts. And after spending a bit of time exploring Rose Elliot’s New Complete Vegetarian —a beautiful book with green and white cloth-bound cover, maroon-colored satin ribbon, and gorgeous photography— I knew exactly how I wanted to spend at least one of my weekend mornings. My potato patch has been blossoming for a couple of weeks now —signaling the start of baby potato season— and fresh snow peas are practically pulling down their vines. Hmm. All the ingredients for a new potato, snow pea and mint frittata …

New Potato, Snow Pea and Mint Frittata

The Hint of Lemon in this Homemade Mayonnaise Makes a Delightful Compliment to the Sweet Flavor of Snow Peas

Summertime Magic with Freshly Brewed Ice Coffee from the French Press

Surprised that I still have snow peas? This is part of my second crop, and the young vines are just starting to produce baskets of sweet, tender pea pods. If you’ve been following this blog for awhile, you may remember last summer’s post on succession planting (click here to read my “Love Me Two Times Baby” post). For a continuous supply of fresh produce, sowing seed and planting new vegetable starts is an ongoing, spring through autumn process in my kitchen garden. Certain crops —like spinach, beets, broccoli rabe and peas— prefer cooler soil temperatures for best germination, and other crops —such as green beans, cucumbers and summer squash— require warm soil to get a good start. Timing is everything in the vegetable garden, and because I am so busy, I need to jot seed-sowing and harvesting reminders in my calendar; lest I forget to plant and run out of fresh produce!

The second round of snow peas —sown in May— are just now maturing in the potager

Gently unearthing new, Adirondack Red potatoes from the garden

New potatoes are another one of my favorite, early summer vegetables. Many early-season potato varieties begin to bloom approximately 60 days after planting. Flowering is a good indication that new potatoes —those flavorful baby spuds that command such a premium at the market— have begun to form. Harvest these young jewels carefully –always by hand– fishing about the outside of earthen hills and pulling just a few potatoes from each plant. Of course, if you have an large potato patch (I think I over-did it this year, myself), you can harvest entire plants while the potatoes are small, if you wish. When sneaking just a few spuds early, be sure to carefully re-mound the soil or straw mulch around the potato plant, and save the main crop for harvest later on in the season. I like to stagger my potato plantings so that tender, flavorful, new potatoes are an option later in the season as well.

This patch of potatoes was planted in late April & for the past few weeks, several varieties have been blooming and producing flavorful new spuds!

Flowering is a good indication that new Romanze potatoes are ready for harvest from this plant

Baby Romanze, Desiree & Adirondack Red Potatoes —gently unearthed from the edge of each hill— are both beautiful and tasty

Freshly Harvested, Tender Snow Peas in July

Fresh snow peas, mint and new potatoes (Adirondack Red, Romanze and Desiree) from the kitchen garden to the table…

Summertime Frittata with New Potatoes, Snow Peas, Mint And Lemony Mayonnaise

Adapted from Rose Elliot’s New Complete Vegetarian

Ingredients (Four Small Servings, Easily Doubled):

3/4 lb (350 g) new potatoes (Adirondack Reds remain colorful, even after cooking)

1    tablespoon of butter

1    small onion, sliced

2    oz (62 g) snow peas (or fresh/frozen baby peas)

1    tablespoon fresh, chopped mint

salt & freshly ground pepper

4    farm-fresh, organic eggs

1    oz (25 g) fresh grated Reggiano Parmesan Cheese

lemon mayonnaise (see below) for serving

Directions:

Slice the potatoes thinly and boil in a small pot of water for approximately 8 minutes. Do not overcook! Drain and set aside to cool.

Preheat oven to broil setting.

Melt butter on medium-low heat in an 8″ oven-proof frying pan (or frittata pan). Cook onion slices in the butter 8-10 minutes (do not brown). Add snow peas and turn off the heat (toss and allow the peas to cook in the radiant heat of the pan).

In a medium sized bowl, mix potatoes, mint; adding salt and pepper to taste. Add this mixture to the pan and toss ingredients well. Pat everything into an even layer.

In a small bowl, lightly whisk eggs together with a bit of salt and pepper. Pour the mixture into the frying pan, evenly distributing the liquid over the vegetables. Shake the pan a bit to be sure the egg mixture reaches sides and bottom. Sprinkle the top with an even layer of cheese.

Turn the burner back on and cook for 5-7 minutes, or until egg at sides of pan appears to have set (shake lightly). When eggs seem to be setting, place the pan under the broiler for approximately 5-8 minutes, cooking until just golden brown. Watch carefully!

Remove the frittata from the oven and allow the pan to cool for several minutes. Loosen edges and bottom of the frittata from the pan with a silicone or rubber spatula. Place a full size dinner plate over the pan and, while holding both together tightly,  in one smooth move, invert. Place a serving plate over the dinner plate and repeat the process (this will allow you to serve the frittata, browned-side up).

Cool slightly and serve with Rose Elliot’s lemony mayonnaise*

*To make lemony mayonnaise: Measure 1/4 cup of regular mayonnaise (homemade is best but store bought works too) into a bowl. Add 1 tsp of grated lemon rind and 2-6 tsp fresh squeezed lemon juice (use more or less lemon to suit your personal taste). Whisk together and add a bit of salt and pepper. Chill.

Placed Beneath a Protective Mesh Dome, the Frittata Cools while Ice Coffee is Sipped Beneath the Shade of the Mountain Silverbell Tree (Halesia tetraptera)

Savoring the Flavor of Summertime

I love no grocery-store-trip, summertime meals from my garden!

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The Never-Ending Vegetable Harvest & Penne with Roasted Potatoes, Arugula and Rosemary…

November 7th, 2010 § 1

Penne with Roasted Potatoes, Arugula and Rosemary from Alice Waters’ Classic Cookbook, Chez Panisse Vegetables

Ah, New England and the sudden changing of seasons. It really feels like late fall now… There’s even snow and sleet in tomorrow’s weather forecast. S-n-o-w. I feel chilly just typing those letters. The word always has a certain weight to it, doesn’t it? And although the wunderground.com weather report indicates no more than an inch or two of frozen, wet precipitation, I realize that it’s time to finish buttoning things up in the garden.

Mulching beds in the potager with compost and straw

Last week I spent quite a bit of time readying the potager for winter; testing and amending the soil, and adding a thick layer of compost to the mounded vegetable beds. My late autumn check-list also included mulching the newly planted garlic and root vegetables —including carrots and beets— with clean straw. I am in the habit of sprinkling a bit of greensand —as well as necessary supplements— into the beds as I shovel black-gold atop everything in a thick, dark blanket. While turning over a couple of planting beds, I unearthed some little jewels – more late-season potatoes. As I slowly lifted my shovel, I was surprised and delighted to find a few shocking-pink Desiree (beautiful pink/red- skinned potatoes) nestled in the loose, dark earth. I gathered the colorful loot, along with some fresh arugula from the hoop house, and brought them indoors for dinner.

The last of the late-season gourmet potato harvest, pulled from the ground

Arugula in the Hoop House

Gourmet Potatoes, Including Desiree, Pink Fir, Purple and Yukon Gold

Long one of my favorite cookbooks, Alice Waters’ Chez Panisse Vegetables, includes a delightful recipe combining pasta, roasted potatoes, onions, garlic, rosemary and arugula. Right now, my garden and root cellar are filled with these crops, making this pasta the perfect late-fall dish. And although delicious in its original form, I also enjoy the sauteed vegetables served alone, or with a piece of crusty, French bread. I like to add a bit of balsamic glaze (a balsamic vinegar reduction) to the onions as they cook, but other than that, I usually follow Alice’s recipe…

Newly harvested potatoes gleam like rough-cut gems, pulled  fresh from the earth

Penne with Roasted Potatoes, Arugula and Rosemary

- A long-standing favorite from Alice Waters’ Chez Panisse Vegetables-

Ingredients:

1           Pound small, firm potatoes (I used gourmet red, purple and yellow varieties)

1           Small red onion

4           Cloves hard-neck garlic (I used German red)

1           Sprig of rosemary (leaves from a roughly 6″, freshly harvested piece)

1/2       Pound of arugula (in this instance, the mature, firm leaves are best)

3/4       Pound of penne

1          Tablespoon balsamic vinegar glaze (optional)

1/2       Lemon

1/2       Cup extra virgin olive oil

Salt and Pepper

Directions:

Preheat an oven to 400 degrees fahrenheit. Wash and slice potatoes into 1/3″ rounds. Toss with a bit of olive oil, salt and black pepper and spread the potatoes in as single layer across a baking sheet. Place in the oven and roast for about 15 or 20 minutes, until golden and tender.

While the potatoes are roasting, thinly slice the red onion, chop the rosemary leaves and peel and finely chop the garlic. Set aside. Wash and drain the arugula leaves (pat off with paper towels or run through a salad spinner), lightly tear them up and set aside.

Fill a large pot with water, lightly salt and bring to a boil.

Remove the roasted potatoes from the oven and set aside to cool…

Heat a couple of tablespoons of olive oil in a saute pan and add the sliced onion. Cook and stir for 15 minutes or so, until soft and a light, golden-brown color begins to appear. Drizzle lightly with balsamic glaze, and add the potatoes, garlic and rosemary while lowering the heat. Stir until well mixed. Add the arugula leaves.

Drain the pasta well and slowly add to the vegetables, tossing with olive oil and the juice of half a lemon as you go.

Serve warm in shallow pasta bowls.

Warm, Beautiful, Fragrant and Delicious – The Perfect Autumn Pasta

The Muted Beauty of November Skies

White ‘Spooktacular’ Pumpkins from the Garden

Wild Milkweed (Asclepias) Blowing in the Meadow Wind

***

Article and photographs ⓒ 2010 Michaela at TGE

Recipe source: Alice Waters – Chez Panisse Vegetables

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Welcome October! Capture the Beautiful Flavors & Colors of Harvest Season with Autumn Vegetable Stew…

October 1st, 2010 § 4

The Colors of the Season – Autumn Harvest Stew

I am a true New Englander. And while I do treasure all of the year’s beautiful seasons, I have to admit that October is my favorite month. I love autumn’s unique combination of fleeting, sensory pleasures; the subtle, changing light, intensely colored foliage, rich textures, savory flavors, warm days and contrasting, chilly nights. My weekdays are filled with end-of-growing-season chores; fall planting and garden designs to finish up, and new, long-term plans and projects to begin. And the busy fall weekends —jam-packed with fairs and friends and parties— are only just beginning. There’s so much to do, and I am loving every minute of it…

Of course, one of my favorite things about fall is the return of the oven. Oh yes -you do remember the oven, don’t you? You know, that heat-creating device you avoided all summer ? Well, on a rainy autumn day like today, the warmth of a fragrant, homey kitchen is exactly what I am seeking. So, I have parked myself here at the kitchen island —laptop and paperwork close by— with a steamy bowl of Autumn-Harvest Stew. Using what I have on hand —an excess of fresh tomatoes, colorful peppers and chubby eggplant— I decided to make one of my favorite fall recipes. And since the weekend is coming up, I figure some of you are bound to have company coming. This is a great party dish to serve a hungry crowd. And what’s really nice about this recipe is that the first step —prepping and pan-frying the vegetables— can be done well in advance. Just mix everything together in a table-pretty French Oven (or any heavy casserole dish), and pop it into the oven a half an hour before you are ready to serve. Voila… Autumn perfection when served with a loaf of crusty, French bread —or with a main course of fish or meat— and a big, bold red wine.

Fresh from the Garden Bold Colored Cubanelle (Cubano) Peppers, Bell Peppers and Tomatoes…

And Deep Violet-Skinned Eggplant…

Autumn Harvest Stew

Ingredients (makes one 2.75 quart French Oven, serves 4-6)

1  large eggplant sliced cross-ways 1/4″ thick

1  pound new potatoes sliced cross 1/8″ thick

1  red bell pepper

1  yellow or orange bell pepper

3  cubanelle (aka cubano) peppers

1  pound fresh tomatoes (peeled and cored)

2 cloves fresh garlic, crushed

Kosher salt

Fresh Ground Pepper

Olive oil for frying**

* You may use your own, or purchased canned tomatoes later in the season. Use the same amount.

** It’s important to use olive oil intended for frying: it allows you to cook at higher temps without smoke or burning

Directions:

Preheat an oven to 375 degrees fahrenheit.

Wash the eggplant and remove ends. Slice crosswise into 1/4″ rounds. Set eggplant slices on paper towels to drain any excess water. Wash new potatoes (peeling is optional, on new potatoes, I leave the skin on) and slice into 1/8″ thick rounds. Wash, core and seed the peppers. Slice lengthwise into 1/8″ strips. Set vegetables aside. Peel and core tomatoes (I peel my tomatoes by scorching them briefly over the blue flame on my burner. Some prefer to scald them quickly in hot water. Either method works.) Place the tomatoes in a bowl and mash gently with your hands. Set aside.

Pour 1/8″ of frying olive oil into a very large pan. Turn on the burner to high. Once the oil is very, very hot, add the eggplant and brown on both sides. Remove with a slotted spoon to a bed of paper towels. Next, brown the potatoes (add more oil if necessary) on both sides and drain on paper towels. Add the peppers to the pan and cook until just tender, and remove to towels to drain oil for a moment (patting gently). Add the vegetables to the casserole dish/ French/Dutch oven and stir. Add the crushed Pour the tomatoes and crushed garlic on top of the fried vegetables and stir. Add salt and pepper to taste (about 1/2 tsp of each is good) and stir once again.

Cover the casserole dish with a lid and place in oven. Cook at 375 degrees fahrenheit for 30 minutes.

Serve hot with fresh baked bread.

Autumn Harvest Stew

Viburnum trilobum (Cranberrybush viburnum leaf)

Tufted Hair Grass (Deschampsia flexuosa), Goldenrod (Solidago), Rudbeckia hirta seed pods, and red Virginia creeper (Parthenocissus quinquefolia)

Backlit Maple Leaf

***

Article and photographs ⓒ 2010 Michaela at TGE

All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without prior written consent. Inspired by something you see here? Great! Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

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Dinner in the Sun-Drenched Garden… New Potatoes in a Bistro-Style Salad: Pommes À L’Huile from Patricia Wells

August 29th, 2010 § 4

Pommes À L’Huile – Warm Potato Salad with Fresh Herb Vinaigrette

Late Summer Dinner on the Terrace

There’s something absolutely delicious about the last weekend in August. What brings on this delightfully hypnotic, wonderfully relaxing mood? Perhaps it’s the warmth of the sun radiating from the stone-slab terrace, or maybe it’s the color of the sky; deepest topaz blue? There are so many subtle ingredients to this hopelessly intoxicating, late-summer cocktail, I could never unravel the recipe. Let’s just say it’s pure bliss.

Knowing that we are nearing the end of this sweet season, I spend every moment possible outdoors. Lunch and dinner on the sun-drenched terrace, surrounded by the smells of warm earth and pots of aromatic herbs, is one of the simplest —yet most treasured— of my summertime rituals. And there’s so much produce to enjoy —pulled straight from the garden— at this time of year. Over the past couple of weeks, I’ve begun harvesting new gourmet potatoes from the potager; gold, pink, red and amethyst jewels. These beautiful gems, grown from Ronniger’s seed potatoes, make the most wonderful salads I’ve ever tasted. Message to self —in bold letters, underlined and circled at the top of my gardening journal— “Grow Twice As Many Potatoes Next Year”…

Harvesting New Potatoes from the Potager

Potatoes Scrubbed Clean and Glowing, Bright as Easter Eggs

Potato salad, particularly with herbs and vinegar, is such a wonderfully uncomplicated, perfect summer dish. My favorite recipe comes from Patricia Wells’ classic, and brilliant book, Bistro Cooking. Do you know it? True, it’s not as flashy or glamorous-looking as some —but it’s a true treasure-trove of culinary delight. And just between us? While I grant the award for world’s best gurkensalat to my Tante Maria, this potato salad from Patricia Wells gives my Tante’s kartoffelsalat a serious run for her money (shhh. I’m pretty sure she doesn’t use the internet). The key to this salad’s rich flavor is in the warm-marination process. Allowing the potatoes time to absorb flavors of the highest quality white wine vinegar and olive oil, makes all the difference in the world. If you grow your own potatoes, this is a great way to really show those spuds off. There’s nothing like the taste and texture of fresh potatoes pulled straight from the earth; washed and steamed to perfection. Don’t grow your own potatoes yet? Well, grab some new reds from the farmers market or your CSA, and make yourself a BIG gardening note for next year: Grow Potatoes. They are a super-easy, undemanding crop (they can even be grown in bags on decks and terraces). Enjoy. And remember, there are still three and a half weeks of summer left!

Pommes À L’ Huile

Based on the recipe from Patricia Wells’ Bistro Cooking

Ingredients (Serves 6-8 as a side dish- divide or multiple to suit your needs)

3           Pounds new potatoes, washed and scrubbed clean with skin on

1           Cup plus 4 tablespoon extra virgin olive oil

6           Tablespoons very high quality white wine vinegar

4           Tablespoons dry white wine

2           Teaspoons Kosher salt

4           Small shallots, minced fine

Fresh parsley  (3 – 4 tablespoons) chopped fine

Fresh chives (about 3 tablespoon) chopped fine

Fresh thyme chopped very fine (perhaps a tablespoon, to taste)

Fresh ground black pepper to taste

**Other herbs may be added as substitutes or, as strike your fancy**

Directions:

Steam the potatoes with skin on for 20 minutes, or until tender when pricked with a fork. Drain and let cool. Meanwhile whisk together 1 cup olive oil, 4 tablespoons vinegar, 4 tablespoons of white wine and 2 tsp. Kosher salt. Peel potatoes and slice 1/2 inch thick. Toss with the vinaigrette and set aside for about 1/2 hour, allowing potatoes to absorb the liquid.

In a small bowl, combine remaining vinegar, olive oil parsley, shallots and chives. Add fresh pepper to taste.

Before serving the potatoes, quickly toss with the fresh herbed vinaigrette. Wonderful served warm in the sun.

Pommes À L’Huile

‘Autumn Beauty’ Sunflower (Helianthus annus) The Brilliant Color of Happiness in the Potager

Doctor Woo, Enjoying Her 11th Summer, Stretched Out on the Terrace

‘Heavenly Blue’ Morning Glory along the Garden Gate

Burgundy Hued Sunflowers in the Potager (Helianthus annus ‘Autumn Beauty’ Mix)

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Article and photographs ⓒ 2010 Michaela at TGE

All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without prior written consent. Inspired by something you see here? Great! Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through our affiliate links. A small percentage of any sale originating from The Gardener’s Eden site will go toward web hosting and maintenance costs. Thank you for your support!


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August Abundance: Notes from the Kitchen Garden…

August 12th, 2010 § 3

My Summertime Kitchen

Mid August is always a busy month in the kitchen garden. Abundant cucumbers, summer squash, beans, tomatoes, peppers, herbs and onions must be harvested and put up —frozen, dried, pickled and/or canned— at the peak of freshness. Late summer chores in the potager include watering —especially during this extended dry spell we are experiencing in New England— weeding, monitoring and managing pests, succession sowing for short-season fall crops, and of course, daily harvests. Some of my stand-out crops this year include cippolini and sweet onions, garlic, shiitake mushrooms, romanesco broccoli, arugula, cucumbers, and finally —after last season’s meager crop and fears about late blight— gorgeous, fruitful tomatoes. Read more about the highlighted crops by clicking on each to return to a previous blog-post.

If you haven’t already done so, it’s a good idea to make notes for next year; jotting down harvest dates, this season’s plant successes and failures, troublesome pests and current plant family locations to assist you with next year’s crop rotation. Carrots look stunted or forked? Maybe it’s a good time to raise your beds, giving them more root-room. Lush growth in your garden but little or no produce? It could be time to test your soil pH and fertility. Plants petering out? Sow some quick turn-around crops like lettuce, arugula, beets, peas and beans for a fall harvest. If you live in a cold climate, now may be a good time to begin constructing hoop-houses to protect your crops from frost and extend the growing season (see post on hoop house construction here). If you are making your own compost, be sure to turn it regularly, keeping content balanced with layers of fresh ‘green’ kitchen scraps and pulled garden plants, dry (such as straw and paper) and brown (mature compost).

And busy as we gardeners tend to be in August, I like to slow myself down by pulling out the camera and taking a close look at the beautiful colors, textures and shapes in my late summer potager. Here are some highlights from my morning garden walk and daily harvest…

Romanesco Broccoli in the Potager

Sungold Cherry Tomatoes Ripening in the Garden

The Beautiful Edibles – Nasturtium and Pansies in the Potager

Ripening Butternut Squash Along the Kitchen Garden Fence

Cippolini Onions at Harvest

Yellow Summer Squash and Haricots Verts

Red Hot Chili Peppers in August

Morning Glories Along the Potager Fence

Orange Blossom and Early Girl Tomatoes in August

Basically Beautiful – Orange Blossom and Basil Salad

Garlic Harvest – Hard Neck Music, Continental & Doc’s German Garlic Drying on the Terrace

Haricots Verts, Calendula, Tomatoes, Arugula, Nasturtiums and Alpine Strawberries Bask in the Late Summer Sun

Blanching and Freezing Haricots Verts from the Kitchen Garden

Shiitake Mushrooms Harvested from the Mushroom Garden in my Forest (See Tutorial Post Here)

Ruby Red Chard in the Potager

Summertime Herb Harvest – Rosemary, Thyme, Sage and Mint

An Armful of Fresh-Cut Flowers Makes for a Different Kind of Treat in the Jar

Late Summer Abundance in the Potager

Late Summer Chaos in My Kitchen (read about building this homemade kitchen island here)

Gourmet Potatoes, Chard, Cucumbers, and Nasturtiums in the Potager

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Article and photographs ⓒ 2010 Michaela at TGE

All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without prior written consent. Inspired by something you see here? Great! Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through our affiliate links. A small percentage of any sale originating from The Gardener’s Eden site will go toward web hosting and maintenance costs. Thank you for your support!

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Greeting the Wolf Moon on a Chilly January Night with Warm, Creamy Garlic and Potato Soup…

January 31st, 2010 § 3

Creamy Garlic and Potato Soup with Fresh Herbs

Watching the full moon rise is something of a ritual for me. I note the waxing and waning lunar cycle on my calendar and I pay close attention to the forecast as the moon grows full. Lunar myths and legends have always fascinated me, and I usually to refer to the monthly moon by its name. Although April’s Pink Moon and Autumn’s Harvest Moon tend to be my favorites, I am also quite fond of January’s full, Wolf Moon. When the weather is clear in mid-winter, as it has been for the past few days, evenings in Vermont can be spectacularly beautiful. Sub zero temperatures may be difficult to bear, but they also create some amazing atmospheric conditions. With a warm bowl of soup and a dramatic celestial show on the horizon, I’ve come to embrace and even enjoy my cold nights on the mountain…

January’s Full Wolf Moon

Dried Grass and Staghorn Sumac on a late afternoon in January

Cinnamon colored remnants in sparkling snow at sunset

Creamy Garlic and Potato Soup with Fresh Herbs

(makes approximately 4 quarts of soup)

Ingredients:

  • 1/2 cup garlic cloves, (about 12 cloves), peeled and chopped to a paste in a food processor
  • 4 tablespoons olive oil
  • 5 cups vegetable stock or chicken broth
  • 2 cups milk (2% or whole, as you prefer)
  • 1 cup of heavy cream (optional – you may sub all 2% milk for low fat diets)
  • 6 cups peeled and cubed yukon gold potatoes
  • 4 whole, fresh sage leaves, (plus extra for garnish)
  • 2 whole bay leaves
  • 2 tsp fresh chopped thyme, (plus extra for garnish)
  • 1 tsp fine sea salt
  • 1 tsp fresh ground pepper

Directions:

  1. Heat oil in a large stock/soup pot over low heat. Add the garlic paste and carefully cook until the paste begins to turn gold, stirring constantly. Add in the vegetable/chicken broth and bring the mixture to a boil.
  2. Reduce heat, add herbs and simmer for 30 minutes. Add the potatoes and simmer for 20-30 more minutes.
  3. Scoop out the bay and sage leaves, and carefully pour batches of the hot soup into a blender, (do not overfill the blender!). Puree each batch until smooth and return to the saucepan. Simmer the soup for 15 minutes. Add milk and cream and simmer for another 20 – 30 minutes.
  4. Pour the soup into bowls, and garnish with fresh thyme and sage leaves. Serve with a side of fresh, crusty bread.

***

Article and Photographs © 2010 Michaela at The Gardener’s Eden

All content on this site, (with noted exceptions), is copyright The Gardener’s Eden, and may not be used or reproduced without express written consent. Please do not repost or republish photographs or text excerpts without permission. Inspired by something you see here? Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

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Gourmet Gardening: Seed Potatoes – Plus an Easy Recipe for Oven Roasted Fingerlings with Fresh Herbs and Parmesan Cheese…

January 16th, 2010 § 1

Oven Roasted Fingerling Potatoes with Fresh Herbs and Parmesan in an oven-table baking dish by Emile Henry…

Look a little tempting? I confess I just finished off my second bowl of fingerlings about an hour ago. Mmmm. Delicious. As you may remember, last week I touched on the subject of gourmet potatoes in my post on potato leek soup. My country-neighbors, the Millers, operate a small greenhouse called The Old Schoolhouse Plantery where they grow and sell rare conservatory plants, annuals, herbs and gourmet vegetable starts. John also sells his organic produce at the local farmer’s market. Throughout the winter, his booth is a popular place to find gourmet root vegetables  - particularly potatoes. This past spring, upon John’s recommendation, I grew a few gourmet potatoes from seed purchased at Ronnigers Potato Farm, and they were the tastiest spuds I have ever eaten. I tell you, there is nothing like the reward of a delicious crop to motivate a gardener to keep on planting. After cooking a few dishes with gourmet fingerling potatoes, I am convinced that an entire corner of my potager should be dedicated to these tubers. I tried oven roasting some fingerlings with an olive oil/parmesan coating today, (pictured in the baking dish above), and they were lip-smacking good!

This year, I am planning to add many more gourmet potatoes to my potager; including ‘rose fin apple’ fingerlings and other colorful varieties, such ‘all blue’ and ‘purple viking’. Although winter has only just arrived, I am already thinking about this year’s seed order. Seed potatoes are planted in the garden when the soil temperature reaches approximately 45 ° F, (7° C). Usually, the soil reaches this temperature by mid-spring here; about three weeks before the last frost-date. If you live in a warmer climate, potatoes may go in by late winter, (check zone maps and potato seed catalogs for specific location planting times). When plotting out your vegetable garden, remember to rotate your crops each year. To avoid disease and confuse pests, it’s best never to plant potatoes in last-year’s tomato bed. Marigold, bush beans, corn and cabbage are a few good potato companions. But again, in order to avoid insect pests and diseases, locate crops such as tomatoes, cucumbers, squash and pumpkins in the opposite corner of your garden as they are not good companions for potatoes. Many gardeners start potatoes in shallow trenches and then ‘hill’ them as they grow. I will go over this method and the straw-mulching hill method as we get closer to planting time.

Right now I am obsessively thinking about all the delicious gourmet potato varieties I want to grow and how much room I can devote to this versatile crop. Seed potatoes are planted approximately one foot apart, so they take up some space in the garden. Last season, I had great success with the ‘Desiree’. This is a beautiful pink-skinned potato with yellow flesh; one that stores well and holds its texture when cooked. Easy to grow, this popular European-gourmet potato is resistant to many diseases, including blights. Of course the fingerling varieties have definitely become favorites. When it comes to flavor and cooking texture, (especially when pureed in soups), it’s hard to beat the ‘Rose Finn Apple’ fingerling potato, (pictured in this post). ‘LaRatte’ is another great gourmet potato, with firm texture and a unique, nutty flavor. Both of these varieties are on my shopping list.

If you haven’t tried growing gourmet fingerlings, you may want to give them some space in your kitchen garden this year. Perhaps you’ve never tasted these delicious potatoes? Well then… I encourage you to pick some up at your local winter farmer’s market – I think you will quickly come to understand what all the fuss is about…

‘Rose Finn Apple’ Fingerling Potatoes from Ronniger’s – before and after a scrub down with a bristle brush…

Ronnigers Potato Farm Online

Oven Roasted Fingerling Potatoes with Parmesan and Fresh Herbs

Ingredients:

(serves 4, double recipe to increase quantities as you like)

2 lb           Fingerling potatoes, washed and cut in half lengthwise

1/4 c         Olive oil

1/4 c         All purpose flour

1/4 c         Reggiano parmesan cheese, grated

1 tsp         Sea salt, fresh ground or regular table salt

1 tsp         Black pepper, fresh ground

sprigs       Fresh rosemary and thyme, a few sprigs to taste

(try this with a clove of garlic and other herbs if you like)

Directions:

Preheat oven, (rack toward the top), to 475 degrees fahrenheit.

In a small glass bowl, (or in a large plastic bag), measure in olive oil, flour and parmesan. Add salt and pepper. Stir or shake to mix well.

In a large bowl, toss cut fingerlings with 1 tbs olive oil to lightly coat. Add dry mix to the large bowl, (or add potatoes to the large plastic bag), and toss with hands, (or shake bag). Be sure the potatoes are thoroughly and evenly coated.

Coat an oven-to-table baking dish with the remaining olive oil and arrange the potatoes cut -side up. Sprinkle with fresh rosemary and thyme.

Roast for approximately 15 minutes, Turn the potatoes and roast for approximately 15 more minutes more. Turn one last time and roast until crisp and golden brown, (approximately 10-15 more minutes).

Cool dish for a few minutes, garnish with a few more sprigs of herbs and serve hot with a tablespoon of sour cream if you like.


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Photographs and Article copyright 2010, Michaela at The Gardener’s Eden

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