Rainbow Carrots
Celery
Dill
Curly Kale
Romaine Lettuce
Sweet Onions
Kennebec White Potatoes
French Breakfast Radishes
Grape Tomatoes (NSOF)
You probably noticed the potato change up this week – “regular” potatoes are here, and sweet potatoes are taking the week off. The white potato variety we grow is called Kennebec and it really is a do it all tuber. Developed in Maine, the Kennebec built its initial fame on its superior constitution for frying and chipping. Medium to large in size with white skin and white flesh, use them to bake, boil, fry, roast, mash, or hash! They score extra points with us as a hardy and generous grower.
What makes them different from russets? Kennebecs are less starchy, a bit more sweet, with thinner skin. While a russet isn’t ideal for boiling, a Kennebec will hold up in a dish like potato salad. Russets make superb baking potatoes because their thick skin traps moisture in their starchy, fluffy centers, but Kennebecs are also good baked.
Try roasting your potatoes with some of the fresh dill in your share to enjoy a classic Eastern European dish.
Dill & Garlic Kale Chips
Ingredients
- 1 head of curly kale (washed, stems and large veins removed, torn into chip size pieces)
- 2 tbsp olive oil
- 1/2 cup fresh dill
- 1 tbsp apple cider vinegar
- 1 garlic clove
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- Nutritional yeast (optional)
Instructions
- Combine all ingredients, except kale, in a food processor or blender.
- Transfer to a mixing bowl and add kale. Lightly massage dressing over kale until well coated taking care to not break down the kale.
- Spread kale out on a baking tray lined with parchment paper.
- Sprinkle with nutritional yeast and a pinch of salt if desired
- Bake for 15-20 minutes at 300F until dry & crispy!
Easy Bulgarian Garlic & Dill Potatoes
Ingredients
- 1.5 lbs of white or yellow potatoes (enough to fit in your dish)
- 2 tablespoons olive oil
- salt and pepper to taste
- ¾ cup water
- ¼ cup finely chopped garlic — I used two very large cloves
- ¼ cup finely chopped dill — or as much as you like
Instructions
- Cut the potatoes in half and add them to a baking dish. I used a 9 by 9 inch baking dish but you can use any you like.
- Add salt, pepper to taste, and drizzle on some olive oil. Give it a mix, and on one corner push the potatoes to the side a bit with a spoon and pour in the water.
- Bake uncovered at 425F for 45 minutes or until golden.
- In the meantime finely chop the garlic and the fresh dill. The moment the potatoes come out of the oven and they are sizzling hot, add the garlic and dill right away and give it a mix.
- The heat will cook off any of that raw garlic flavor right away. Enjoy
Recipe sourced from: The Modern Nonna
Quick Pickled Radishes
- 4 bunches French breakfast radishes
- 1 cup white vinegar
- 1 cup water
- 2½ tablespoons cane sugar
- 1 tablespoons sea salt
- ½ teaspoon mixed peppercorns
- ½ teaspoon mustard seeds
Instructions
- Thinly slice the radishes (or halve them, if you prefer), and divide between 4 (11.5-ounce) jars or equivalent. The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes, then stir in the peppercorns and mustard seeds. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.