Tag: Green Beans

  • CSA 2023 Spring Week 8

    This week’s CSA share brings you the very best from our farm, as well as two partners!

    Frog Song Organics

    Green Beans

    Cantaloupe

    Celery

    Sweet Red (cured) Onions

    Parsley

    Yam Fingerling Sweet Potatoes

    Summer Squash Mix

    Little Pond Farm

    Cherry Tomatoes

    Organic Aqua Fresh

    Aquaponic Lettuce

    Quick Pickling

    Long hot days call for one of summer’s most refreshing treats: pickled veggies! They’re tasty and a great way to preserve the abundance of cucumbers, tomatoes, beans, and squash from our farm and your garden. Quick pickling is a method that preserves your haul for around two months in the fridge. It’s different from canning; the veggies won’t develop the deep flavor that comes from fermentation, but with quick pickling, they only need to marinate a few days in the brine before serving.

    Brine 101

    A basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar. Just steer clear of aged or concentrated vinegars like balsamic or malt vinegar.

    How to Quick Pickle Any Vegetable

    Ingredients:

    • 1 pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
    • 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
    • 1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
    • 1 teaspoon dried herbs or ground spices (optional)
    • 2 cloves garlic, smashed or sliced (optional)
    • 1 cup vinegar, such as white, apple cider, or rice
    • 1 cup water
    • 1 tablespoon kosher salt, or 2 teaspoons pickling salt
    • 1 tablespoon granulated sugar (optional)

    Equipment:

    Chef’s knife and cutting board

    2 wide-mouth pint jars with rings and lids

    Canning funnel (optional)

    Instructions:

    1. Prepare the jars by washing in warm, soapy water and rinsing well. Set aside to dry, or dry completely by hand.
    2. Wash and dry the vegetables and prep (i.e. peel the carrots, trim the end of beans, cut into desired shapes and sizes).
    3. Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
    4. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
    5. Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
    6. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
    7. Seal the jars. Place the lids on the jars and screw on the rings until tight.
    8. Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

    Recipes

    Cantaloupe Gazpacho

    Ingredients:

    2 cups cantaloupe, peeled and cubed

    1 cucumber, peeled and cubed

    1 sweet pepper or red bell pepper, diced

    ½ sweet red onion

    ½ cup cherry tomatoes

    1 ¼ teaspoons salt

    2 teaspoons red wine vinegar

    ¼ bunch fresh basil

    freshly cracked pepper, for garnish

    Instructions:

    1. In a blender, combine all ingredients except basil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
    2. When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil. Served alongside prosciutto or one of our FSO pastured sausages takes this tasty, refreshing dish up a notch. Enjoy!

    Summer Corn and Squash Chowder – adapted from lifemadesimple.com

    Ingredients:

    • 4 strips FSO pastured bacon – cooked, chopped into bits
    • 1/2 large sweet yellow onion – diced
    • 2 ribs celery – finely diced
    • 3-5 ears sweet corn – cut off from the cob
    • 1 large zucchini – cut into quarters lengthwise, then sliced (can substitute with the squash mix from this week’s CSA share!)
    • 1 large yellow squash – cut into quarters lengthwise, then sliced
    • 4 cloves garlic – minced
    • 5 cup chicken broth – low sodium
    • 4 red potatoes – peeled and cut into 1/4-inch cubes
    • 1 1/4 tsp kosher sea salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp paprika
    • 1/2 tsp dried parsley
    • 1/4 tsp thyme
    • 1/8 tsp cayenne pepper
    • 2 cup half and half – or whole milk

    Instructions:

    1. Set a large Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes.
    2. Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
    3. Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini and yellow squash.
    4. Once the zucchini and yellow squash has been added, cook until the potatoes are fork tender and the zucchini and squash are fully cooked, about 10-12 minutes.
    5. Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
    6. Let the chowder sit for 10 minutes before serving.

     

  • CSA Fall 2022- Week 6

    This week your CSA will include-

    From Frog Song Organics-

    • Arugula
    • Green Beans
    • Bok Choy
    • Cucumbers
    • Purple Daikon Radishes
    • Sweet Potato Yam Fingerlings

    From New Sprout Organic Farm–

    • Yellow Squash
    • Green Bell Peppers
    • Scallions-Little Pond Farm

    Purple Daikon Salad with Beets and Bok Choy- The Vegan Atlas

    Ingredients
    • 1 purple daikon radish, ends trimmed, and scrubbed
    • 1 baby bok choy, sliced
    • 2 to 3 medium beets
    • 1/4 cup cilantro leaves
    • 2 scallions, thinly sliced
    • 1/3 cup bottled or homemade sesame-ginger salad dressing
    • Salt and freshly ground pepper to taste
    INSTRUCTIONS
    • Microwave the beets in a lidded casserole dish, starting with 2 minutes per beet, and adding a minute thereafter until the beets can be pierced through but not overdone. Allow to cool to room temperature (expedite by plunging into ice water, if you’d like).
    • When the beets have cooled, peel and dice them.
    • Cut the purple daikon in half lengthwise, then slice thinly into half-circles.
    • In a serving bowl, combine the daikon and beets with the remaining ingredients. Allow to stand for a few minutes, then serve.

    Purple Daikon Radish Cucumber Salad- This Healthy Table

    Ingredients
    • 2 Daikon radishes
    • 1 cucumber
    • 2 tablespoons sesame oil
    • 2 teaspoons rice wine vinegar
    • 1 teaspoon kosher salt
    • 1 teaspoon granulated sugar
    • ½ teaspoon red pepper flakes
    • ½ teaspoon ground black pepper
    • ½ teaspoon white sesame seeds
    • ½ teaspoon black sesame seeds
    Instructions
    • Peel the daikon radishes and slice them very thinly (1/32 on a mandolin). Thinly slice the cucumber (1/16 on a mandolin) and combine the cucumber and radish slices in a mixing bowl.
    • Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
    • Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.
    • Serve in a large bowl or spread out on a platter

    Arugula Chimichurri

    Ingredients

    • 1 Cup Arugula 
    • 1/4 Cup Parsley
    • 1/4 cup Scallion fresh, chopped
    • 1 Clove Garlic
    • 1/2 teaspoon Chili Flakes (more or less for spice level)
    • 1/2 teaspoon Salt- to taste
    • 1 tablespoon Red Wine Vinegar
    • 1/2 Cup Olive Oil

    Instructions

    • Add all ingredients except vinegar and oil to food processor or blender and pulse, making sure to incorporate and blend all ingredients. Conversely, grind ingredients with a mortar and pestle.
    • Add red wine vinegar and olive oil and blend until a paste forms, scraping as needed. Scrape down the sides as needed. Add oil to desired consistency, it will thicken as it is cooled.
    • Cover and store in the fridge or freeze.

    This recipe goes wonderfully over grilled steak or cast-iron sauteed mushrooms with melted Bleu Cheese. Add to a charcuterie board with a rich cheese, like bleu or brie.

    Creamy Vegan Arugula Soup- Detoxinista

    • 1 tablespoon extra-virgin olive oil
    • 1 yellow onion, chopped
    • 2 stalks celery, chopped
    • 3 cloves garlic, minced
    • 1 pound yukon gold potatoes, chopped into 1-inch chunks
    • 4 cups water or vegetable broth
    • 1 1/2 teaspoons fine sea salt
    • 3 cups fresh arugula
    • 1/2 cup coconut milk
    • Freshly ground black pepper

    Instructions

    Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.

  • CSA-Spring 2022 Week 10

    Week 10’s CSA will include the following, which we hope you enjoy!-

    • Basil
    • Green Beans
    • Cantaloupe
    • Dandelion Greens
    • Lettuce – Organic Aqua Fresh (aquaponic lettuce)
    • Cubanelle Peppers
    • Tri Color Potatoes
    • Green Tomatoes
    • Turmeric

    Featured recipe of the week!

    (FSO notes- Try substituting our Bulk Italian Sausage (order here) for the prosciutto. Simply add defrosted sausage to a medium hot pan, crumble, and fry to desired doneness. Top the Gazpacho for a delicious sweet and savory dish.)

    Cantaloupe Gazpacho with crispy Prosciutto (optional)- Tasty

    Ingredients
    • 2 cups cantaloupe, peeled and cubed
    • 1 cucumber, peeled and cubed
    • 1 orange bell pepper, diced
    • 1 ¼ teaspoons salt
    • 1 teaspoon red wine vinegar
    • ¼ cup olive oil, plus more for drizzling
    • 1 ¼ cups prosciutto, thinly sliced (optional)
    • ¼ bunch fresh basil, picked
    • freshly cracked pepper, for garnish
    Preparation
    • Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 – 12 minutes, until the prosciutto.
    • In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
    • When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto or tablespoons of cooked sausage, an extra drizzle of olive oil, and a fresh crack of black pepper.

    Note- To make this dish Vegan, simply omit prosciutto or sausage and top with a salty crunch, such as fried onions or roasted sunflower seeds.

    Green Tomato and Peach Relish- Frank Stitt’s Southern Table

    This relish is a great combination for “grilled fish, shrimp or scallops, soft-shell crabs, or with roast pork; it also makes a refreshing dip”

    Ingredients
    • 1/2 large sweet onion
    • 2 large firm green tomatoes
    • 1 lime
    • 1-2 not to ripe peach, peeled, pitted and cut into 1/2 inch dice
    • 1 jalapeno, roasted , peeled, seeded and diced
    • 2 scallions, cut into 1/4 thick slices
    • 2 inch piece of turmeric, peeled and grated
    • 2 Tbsp Extra Virgin Olive Oil
    • Salt and Pepper to taste
    • 1 small bunch of basil, chopped
    Directions
    • Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3 to 4 minutes per side, or until blackened and charred.
    • Cut the tomatoes into wedges and remove the pulp and seeds, leaving the tomato flesh. Cut the flesh into 1/2 inch dice and place in a small bowl.
    • Grate the zest from 1/2 the lime, then halve the lime.
    • Add the peaches to the tomato’s, along with the lime zest and juice of 1/2 lime. Add the jalapeno, grilled onion, scallions, and ginger and toss to mix. Add the olive oil and salt and pepper. Adjust the seasonings as necessary- more lime juice may be needed. Add the fresh basil.

    GNOCCHI & SPRING PEAS WITH A BASIL CASHEW CREAM SAUCE- Carly Paige’s Fit Living Eats

    Ingridents

    •  1 package gnocchi (gluten-free varieties available)
    • 4 tablespoons olive oil, divided
    • 1 cup frozen peas
    • 1 cup grape tomatoes

    BASIL CASHEW CREAM SAUCE:

    • 3/4 cups cashews, soaked
    • 1/4 cup water
    • 1/2 lemon, juiced
    • 2 garlic cloves
    • 1/4 cup basil leaves (plus more for garnish)
    • 1/2 teaspoon salt

    Directions

    INSTRUCTIONS

    • Preheat oven to a low broil.
    • Place the grape tomatoes on a parchment-lined baking sheet and roast until blistered (the skin starts to crack) in the oven, about 10 minutes.
    • Meanwhile, heat a large sauté pan over medium heat. Add olive oil and gnocchi to the pan. Sauté gnocchi for 5 minutes, stirring occasionally until there is a nice golden crust on the exterior.
    • Add the peas and sauté for another 5 minutes.
    • While the gnocchi and peas are sautéing, add all of the ingredients for the basil cashew cream sauce in a high speed blender and blend on HIGH until smooth and creamy (scraping down the sides with a spatula occasionally) for about 5 minutes.
    • Add the roasted tomatoes to the gnocchi and peas, take the pan off the heat and stir in the basil cashew cream sauce.
    • Garnish with extra basil and enjoy!

  • Spring 2022 CSA- Week 9

    This week’s CSA offering from the farm will include the following:

    • Green Beans
    • Cantaloupe
    • Japanese or Fairytale Eggplant
    • Fennel Bulb with Fronds
    • Red Sweet Onions
    • Parsley
    • Jalapeno Peppers
    • Squash Mix
    • Murasaki Sweet Potatoes

    This week we would like to feature great recipe from bonappetit to take advantage of our Pork share (Interested? You can place your order here!). We hope you enjoy!

    Sizzling Pork and Eggplant Hiyayakko

    “Hiyayakko is a Japanese warm-weather starter or side dish made of a small square of chilled silken tofu, a sprinkling of toppings, and saucy drizzles (think a heap of bonito flakes and puddle of soy sauce, or fresh tomatoes with ponzu). In this version the simple template goes family-style, with sliced silken tofu carefully shingled on a platter, topped with a savory ground pork and eggplant stir-fry. The combination of cold, custardy tofu and hot, saucy pork is exactly what I want on a summer weeknight, spooned into bowls and showered with tons of farmers market basil. —Kendra Vaculin“

    Ingredients
    • 6- oz. package silken tofu
    • 2 medium Japanese eggplant (about 8 oz. total), cut into 3″-long pieces, quartered lengthwise
    • 1 lb. ground pork
    • 2 red Thai chiles, thinly sliced
    • 4 garlic cloves, finely grated
    • 1 2″ piece ginger, scrubbed, finely grated
    • 1 Tbsp. sugar
    • 1 Tbsp. fish sauce
    • 4 Tbsp. soy sauce, divided
    • 3 Tbsp. unseasoned rice vinegar, divided
    • Basil leaves (for serving)

    Preparation

    • Wrap tofu in a few layers of paper towels to absorb moisture; place on a plate. Chill until ready to use.
    • Heat 2 Tbsp. oil in a large skillet over medium-high. Cook eggplant, stirring occasionally, until slightly tender, 6–8 minutes. Transfer to a plate.
    • Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking up meat, 1 minute. Add chiles, garlic, ginger, and sugar and cook, stirring and continuing to break up meat into small pieces, until pork is no longer pink and mixture is fragrant, about 4 minutes.
    • Return eggplant to skillet; add fish sauce, 2 Tbsp. soy sauce, and 2 Tbsp. vinegar. Cook, stirring often, until liquid is mostly absorbed and eggplant is browned and tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. vinegar and cook, stirring, until mixture is slightly saucy, about 1 minute. Remove from heat.
    • Carefully unwrap tofu; slice crosswise ½”-thick. Shingle tofu on a platter. Spoon eggplant mixture over; top with basil.

    Red Curry Japanese Eggplant- bonappetit

    Ingredients
    • 6 Fresno chiles, seeds removed from 3, chopped
    • 4 garlic cloves
    • 2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
    • ⅓ cup vegetable oil
    • 1 tablespoon finely grated peeled ginger
    • 1 teaspoon ground cumin
    • ½teaspoon sugar
    • 1 teaspoon kosher salt, plus more
    • 4 Japanese eggplants, halved lengthwise
    Preparation
    • Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
    • Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
    • Marinade can be made 3 days ahead. Cover and chill.

    Another great dish that uses our bulk sausage and maximizes your share, try this meal with a Italian flare.

    Green Beans with Sausage and Fennel- FoodNetwork

    Ingredients
    • 6 tablespoons extra-virgin olive oil
    • 2 pounds green beans, trimmed
    • Kosher salt and freshly ground pepper
    • 8 ounces hot Italian sausage, casings removed
    • 1 small red onion, thinly sliced
    • 1 small bulb fennel, halved, cored and very thinly sliced, plus chopped fronds for topping
    • 2 teaspoons fresh thyme
    Preparation
    • Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet
    • Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
    • Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.

    Lemon-Parsley Green Beans-Allrecipes

    Ingredients
    • One pinch of sugar
    • 1 pound fresh green beans, trimmed
    • 2 tablespoons butter
    • 2 teaspoons olive oil
    • 3 cloves garlic, minced
    • 1 tablespoon lemon zest 
    • ¼ cup chopped fresh parsley
    • salt and pepper to taste
    • 1 lemon, cut into wedges

    Preparation

    • Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
    • Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.

    Try these recipes and let us know what you think!

  • Spring 2022 CSA- Week 7

    This week, members will enjoy the following products from Frog Song Organics (FSO):

    • Green Beans
    • Eggplant
    • Dill
    • Fennel bulb with Fronds
    • Red Leaf Lettuce
    • Sweet Red Onions – cured
    • Jalapeno Peppers
    • Squash Mix
    • Cherry Tomatoes – Little Pond Farm
    • Stone Fruit including Peaches, Plums, and Nectarines

    Tomato Sambal from FoodandWine

    Ingredients
    • (FSO adaptation) 1/2 lb of Jalapenos, deseeded and sliced
    • 6 ounces cherry tomatoes
    • 2 small banana shallots or 4 small Thai shallots, peeled and sliced (about 1/2 cup)
    • 2 garlic cloves, peeled and sliced 
    • 1 ½ inch piece fresh ginger, peeled and sliced
    • ¼ cup neutral-flavored oil, for frying
    • 1 teaspoon tamarind paste (or 1 teaspoon lime juice mixed with 1 teaspoon brown sugar)
    • ½ teaspoon coconut sugar or brown sugar
    • Sea salt and black pepper, to taste
    • (FSO addition-1/4 inch piece of fresh turmeric, peeled and sliced. Optional)
    Directions
    • Step 1: In a mortar and pestle or a food processor, place the chiles, tomatoes, shallots, garlic, and ginger. Mash or pulse until a semi-fine paste forms (you don’t want to make a puree — the sambal should have a little texture).
    • Step 2: In a medium skillet, heat the oil over a medium. Add the spice paste to the skillet and cook, stirring often, until the sambal darkens, is fragrant, and reduces to a thick consistency, 10 to 15 minutes. Mix in the tamarind paste and sugar, and season to taste with salt and pepper. Let cool.

    Use for flavoring in stir-fry, as a spread on sandwiches or as a dip. This versatile concoction gives a kick to just about anything which could us a sweet zip. Enjoy.

    Grape and Fennel Sala- Eatingwell

    Ingredients
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons champagne vinegar or white-wine vinegar
    • ½ teaspoon fennel seeds, lightly crushed
    • ¼ teaspoon salt
    • 1/4 teaspoon freshly ground pepper, divided
    • 5 cups red and green seedless grapes (about 1 3/4 pounds), halved
    • 1 large fennel bulb, halved, cored and thinly sliced
    • 3 stalks celery, thinly sliced on the diagonal
    • 4 scallions, thinly sliced on the diagonal
    • 3 tablespoons slivered almonds, toasted
    Directions
    • Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl. Add grapes, fennel, celery and scallions; toss to coat. Serve topped with almonds.

    Szechuan Green Beans

    Ingredients
    • 1/2 lbs. of green beans, ends trimmed
    • 1 tsp of ground Szechuan peppers or crushed red pepper
    • 1-2 cloves of garlic, minced
    • 1 inch piece of ginger, peeled and minced
    • 1-2 white ends of scallions, chopped
    • Tbsp of of peanut or avocado oil

    Sauce

    • 1/4 cup rice or red wine vinegar
    • 3 Tbsp aminos or soy sauce
    • 1-2 tsp of hoisin sauce (to taste and consistency preference)
    • a few dash of sesame oil
    Directions
    • Whisk together sauce ingredients and set aside.
    • Trim ends of green beans and steam over boiling water, no longer then 4 minutes so they remain firm. Set aside.
    • Heat oil over medium heat. Add garlic for about a minute, then add ginger and scallions. Stir in pepper and finally sauce, keeping sauce hot.
    • Add sauce mixture to a bowl and toss with steamed beans.
    • Optional: For add cooked FSO ground pork or sautéed mushrooms. For more texture, add a quick dry roasted sesame seed.

    Homemade Chips in Lard with Dill

    Ingredients
    • Potatoes of choice, sliced thinly (for larger potatoes, use a mandolin to thickness preference)
    • 1/2- 1 cup of Frog Song Real Lard
    • Corse sea salt
    • Fresh chopped dill to liking.
    Directions
    • In a Dutch oven, heat lard over medium heat to 350 degrees. If you are not using a Thermarator, the oil should be hot enough to sizzle when splashed with water but not smoking.
    • Prepare your “mise en place” (putting in place), as the process happens quickly: Slice potatoes to desired thickness, keeping as uniform as possible and mix course sea salt and freshly dill in a bowl in a seperate bowl.
    • Working in batches and using a slotted spoon, fry potatoes until golden brown. Remove from oil and place in bowl. Toss immediately with salt and dill so those ingredients bind with the oil. Dry with a paper towel and move on to next batch.

    Notes: If using an air fryer, heat lard first and toss potatoes with lard and salt at 350 F until golden brown. Toss with fresh dill when finished.

    This recipe pairs will with a quick dip of Greek yogurt, chopped shallots, capers, and lemon juice.