Potato Salad and Fall CSAs

Helllloooo!! First, this guy wanted to say hello from the farm:

Moving on...you might have noticed that potatoes are plentiful this harvest season - good thing they are versatile and enjoyable to eat! A good, fresh potato salad is a gem for the summer cook-out season. Here's a recipe adapted from the memoir/cookbook A Homemade Life that uses fresh dill (mmmmmm) and ranch dressing to differentiate itself. You'll need:

  • 1.5 lbs potatoes, well-scrubbed
  • 4 hard-boiled eggs
  • 1 bunch scallions, thinly sliced
  • 3/4 cup mayonnaise
  • 1/4 cup ranch dressing
  • 2 tbsp finely chopped dill
  • salt and pepper to taste

Put the potatoes in a large pot and cover them with water and a generous pinch of salt. Bring them to a boil and boil until they are fork tender, about 15-20 minutes. 

Drain the potatoes and rinse with cold water, then set them aside to cool completely. You can put them in the refrigerator to speed up the cooling process - you'll want the potatoes to be completely cool before you dress them. 

While they are cooling, coarsely chop the hard-boiled eggs and mix together the mayo, ranch, and dill until it's well-combined and smooth. 

Cut the potatoes into 1" cubes and put them in a big bowl; add the eggs, green onion, and dressing until it's all mixed together nicely. Taste and add salt and pepper if needed. You can serve immediately but it'll taste best if you cover it and let it marinate together in the refrigerator overnight. 

Enjoy!!

We'll be at market this week with:

  • tomatoes
  • potatoes
  • onions
  • cucumbers
  • Lebanese summer squash ( makes really good stuffed squash or squash fritters) 
  • green peppers 
  • carrots
  • bouquet of flowers 
  • squash blossoms 
  • fresh bread!

Also, good news! You can sign up for the Fall CSA season now - it goes from October 7th through December 16th and will include goodies like pumpkin, sweet potatoes, a variety of radishes (like watermelon and purple daikon!), autumn squash, and greens like kale and bok choy. 

It's $275 for the season ($25/week) and if you pay for the whole season upfront we'll take $25 off - the equivalent of a free box of veggies - just to say we appreciate you. Sign up with us at the market or on the website!

That's all folks, hope to see you Saturday.