This week’s share includes:
Cherry Tomatoes (multiple farms)
Heirloom & Slicer Tomatoes (multiple farms)
Cipollini or Green Onions (Occupy Yourself & Fisheye Farms)
Kale (Occupy Yourself)
Zucchini & Squash (Occupy Yourself & Iroquois Avenue)
Basil (Food Field & Iroquois Avenue)
Salad Mix (Food Field)
Jalapeños (Occupy Yourself)
Potatoes (Singing Tree Garden)
Zzzzzzzzzzzzzzzzzzzzzzzzzzzz … Sorry, I crashed after a long night of canning tomato sauce! Tomatoes continue coming on strong this week: some varieties you might get are delicious large heirlooms (Striped German, Goldie, Pink, Yellow & Black Brandywines), dark Black Prince, red slicer Estivas, Bellstar paste tomatoes, and various cherry & plum size (Black Cherry, Pink Princess, Blue Berry & more). What’s your favorite?
Besides keeping up with the tomato rush, it’s also time for more fall planting and preparation. Winter carrots have been seeded and early season beans, carrots and cabbage are coming out to make way for fall cabbage, turnips and radishes. Pears and peaches have begun ripening in the orchard and squash and sweet potato vines are starting to spread out.
We’ve been enjoying some great summer foods this month like fresh watermelon, corn on the cob, gazpacho, farro, beet and swiss chard salad, chicken and peach enchiladas with roasted tomatillo salsa … this week it’s time for potato salad! Nothing beats my mom’s potato salad with mayo & vinegar dressing, crunchy celery and onion, green olives and boiled eggs—but this week we’ll try Texas style with pickled jalapenos for a spicy kick:
Texas Potato Salad
(adapted from vanillaandbean.com)
- 2 lbs Potatoes sliced into 1″ cubes, skin on
- 4 tsp Salt
- 2 Whole Eggs (leave out for Vegan Option)
- 1/3 cup Red Wine Vinegar
- 1 Tbs Sugar
- 1 cup Onion sliced thin into 1/2 moons
- 2 Fresh Jalapeños 1-sliced into rings, 1 minced (seeds included)
- 5 Tbs Yellow Mustard
- 5 Tbs Mayonnaise
- 1 tsp Ground Pepper
- 1/2 cup Celery thinly sliced, about 2 ribs
- 2 Tbs Finely Chopped Chives for garnish
For the Potatoes:
- In a large stock-pot, add potatoes and cover with cold water filling to 2 inches (5 cm) above potatoes. Add 2 tsp salt. Bring to a boil, reduce heat and simmer for between 8-15 minutes. Butterball potatoes take about 8-9 minutes and Yukon Gold take between 12-15 minutes to cook. Simmer until just fork tender, but not mushy. Drain.
- Dump potatoes into a large mixing bowl and add 1 1/2 Tbs of pickling juice (see below – quick pickle). Place in refrigerator for 20 minutes.
For the Eggs:
- In a small sauce-pan, add the whole eggs and cover with 2 inches (5 cm) of water. Bring to a boil, remove from heat, and put lid on. Set aside and set timer for 12 minutes.
- Drain eggs, place in a small bowl, cover with cold water and allow to cool for 5 minutes. Peel eggs, dice and place in large bowl with potatoes.
To Quick Pickle:
- In a medium bowl, whisk together vinegar, sugar, and 1 tsp salt. Add onions and jalapeños (reserve 1/2 the minced for garnish). Marinate for 20 minutes stirring occasionally (the pickling juice will not cover the onion and jalapeños). Drain, reserving pickling juice*, and add pickled jalapeños and onions to the mixing bowl with the eggs and potatoes.
For the Dressing:
- In a small bowl, whisk together the mustard, mayonnaise, ground pepper, and 1 tsp salt. Pour over potatoes, pickled onions and jalapeños and eggs, reserving a few Tbs to taste.
- Add celery to potato salad. Use a silicon spatula to gently mix potato salad together, making sure to scrape bottom of the mixing bowl to incorporate all the ingredients.
- Taste for seasoning adjustment, adding the reserved dressing if desired. For more kick, garnish with the remaining jalapeños. **Flavor development will improve as the salad chills in the fridge, and the spicy will increase in intensity! Keep this in mind when adjusting flavors or adding that last bit of jalapeños as a garnish! (We added it all).
- Refrigerate for at least an hour before serving.