Oh my, look at those little new potatoes! Some are only an inch across! How cute!
Often, when we get new potatoes, we just sauté them in butter with a bit of rosemary or other herbs and eat them one right after another. It’s one of the best ways to eat the first tubers of the season. But, this time, we have another plan for them, and we won’t tell you quite yet, but we will post the recipe this weekend.
At the CSA we picked up:
- Carrots (double share)
- Red LaSota potatoes (1 basket)
- Glendale Gold little sweetie onions (1 basket)
- I’itoi onions (1 bunch)
- Valencia oranges (6)
- Kale (1 bunch)
- Flat-leaved Parsley (1 bunch)
Update 20 May. Those little potatoes made up just a perfectly-sized batch of caramel potatoes, and, since we posted the recipe, you can make them, too. With the double share of carrots, we’ve been eating them every way but Sunday, and we came up with a slow, but easy, recipe for carrots that we’ll be posting soon. Even that won’t keep us from being overwhelmed, as we’re receiving another double share of carrots. That’s okay, they keep well. The flat-leaved parsley worked perfectly for a batch of yummy walnut pesto, and the kale, well, we did that as a side by making slow-cooked kale.