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

July 2nd, 2011 § 2 comments § permalink

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!

Gunmetal Glaze Tableware is by California Artist Aletha Soulé

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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 comment § permalink

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

All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced for any purpose without prior written consent. Please do not republish images 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…

Thank you ! Michaela

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