Box # 4

Contents
Parsley, Curly, Couple Boxes
Curly or Italian Flat Leaf, Family Boxes
Beets, Red
Broccoli
Lettuce: Red Romaine, Couple Boxes
Green Leaf, Family Boxes
Potatoes, New: Red Norland
Radishes
Snow Peas
Sugar Snap Peas
Sweet Corn
Zucchini

This week has been rather dull when it comes to cooking and new recipes. Too hot and too sick to make anything. All three of us had a cold and weren't up for much. We also left on a mini vacation to Door County. Lots of fun, but part of the reason this blog is late.

I steamed the broccoli and boiled the sweet corn. Most other things were eaten raw or lightly steamed. The potatoes ended up getting a nice coating of olive oil and mustard and were roasted at 400 degrees until golden.  They didn't last long. Very good idea to pair the potatoes and mustard!
Next time I will try the recipe from the CSA news letter:


French Potato Salad
In a large pan, put: 2 lbs. potatoes, washed & cut
into the size you prefer, skins on
1 Tbsp. salt
water to cover by 1”
-Bring the water to a boil, and simmer until the potatoes are just tender, about 10-20 minutes, depending on the size of the pieces.
While the potatoes are cooking, make the dressing.
In a large bowl, whisk together:
¼ cup olive oil
1 Tbsp. balsamic vinegar
1 ½ tsp. Kosher salt
1 tsp. freshly ground pepper
¼ cup chopped parsley
¼ cup chopped basil
2 Tbsp. brown mustard
1 tsp. minced garlic
¼ cup onion, minced or chopped into very slender slivers
-When the potatoes are done, drain out the water and put them immediately into the bowl, toss until well coated with dressing. Let sit at room temperature at least 15 minutes to give the potatoes time to absorb the flavors in the dressing. Hot potatoes will absorb much more dressing than cold ones.
I like to add grape tomatoes, kalamata olives, red peppers, fennel, etc. to this salad for variety.

Here is a picture of a caprese salad I made. This is pre dressing. I am still determined to order some rennet and try to make mozzarella myself. 

 Portabella mushroom lasagna with Bechamel sauce and Parmesan. Delicious, but calorie loaded and very filling.