If this past month was any indication of what the summer has in store for me, I’m doomed. No, I don’t mean Boston’s wonky June weather; I mean my inability to get around to using my CSA vegetables as soon as possible because I’ve been too damn busy. First a chunk of my family arrives in town, insisting on taking us out for multiple meals and monopolizing my time; then Marcella comes to visit for a week of shopping, rainstorms and restaurant explorations. When’s a girl supposed to find time to put her produce to use during all of that?
So, as with weeks two and three of my CSA, I’m combining weeks five and six into one post. I did manage to take a photograph of week five’s haul, as I normally do, but I’ve decided the time has come yet again for me to instead snap shots of items on their own. The boxes’ contents haven’t yet gotten so huge that they can’t all squish together into the frame, but I’ve gotten so eager to get everything out and washed and sorted that I honestly forget most of the time, and then have to toss the vegetables back together at the last minute for their line-up, which leaves me feeling stressed for neglecting to remember in the first place.
Here’s the list of five and six’s harvest:
- Baby beets
- Carrots (both weeks)
- Garlic scapes
- Napa cabbage
- New potatoes
- Red giant mustard greens
- Salad mix with arugula
- Summer squash
These lovely little potatoes were part of week six’s booty; it’s never a challenge to figure out what to do with a potato, isn’t it? You can jazz up a mash by turning it into colcannon, bake thin slices of potato onto a cheesy pizza, comfort yourself with a bowl of soup. Then, of course, here’s countless frittatas to make and frites to fry, and there’s nothing easier than sticking a foil-wrapped one into the oven to bake. The potato is really an incredibly versatile ingredient.
Last night, I decided to boil the potatoes and make a warm salad to go alongside the lamb chops I was planning to broil for our dinner. These little guys were so tender and delicate that some of their skins had rubbed off when I washed them clean of dirt and grit, so I knew that I could just toss them as is into a pot of water to boil.
Like I said, the potato — charming and lovable as it is — is easy. Almost no thought at all is required when it comes to preparing a few. The rest of my vegetables were another story.
I found myself wondering, Would it be chickening out a bit to turn most of what I received into stock, rather than figuring out what to do with my highly-intimidating kohlrabi? After debating with my self for a good while, I convinced myself that there was nothing wrong with throwing some of my more complicated produce into my stockpot with several cups of water, some seasoning and some herbs. (For a more detailed and specific recipe, look at this.) You always need vegetable stock, I reasoned, not to mention store-bought is basically salted vegetable-esque water… which is why I now have something like eighteen cups of stock in Ziploc bags stacked in my fridge.
Maybe it was cheating, making stock. Then again, it’ll be a while before my flavorful frozen supply runs out, so I’m happy.
Warm Potato Salad with(out) Crème Fraîche, from Chez Panisse Vegetables by Alice Waters
Makes six portions
1 ½ pounds new potatoes (Alice says to use Bintje)
¾ cup cream (I used milk; it was what I had on hand)
salt and pepper
½ cup crème fraîche (which I omitted, since I didn’t have any on hand, and replaced with Greek yogurt, which is far healthier anyway)
- Boil the potatoes in their skins until tender; drain. When they are cool enough to handle, cut them into ¼-inch slices.
- Peel and dice the shallots fine, and put them in a small pan with the cream. Season with salt and pepper and warm gently; the trick here is to slowly soften the shallots without reducing the cream. When the shallots have softened, then take them off the heat and stir in the crème fraîche.
- When you are ready to serve the salad, put the potatoes in the cream mixture, add a splash or two of sherry vinegar to taste, and warm again gently. Correct the seasoning and serve garnished with freshly ground black pepper.