As you saw yesterday, we picked up Purple Majesty potatoes as part of our CSA share. We knew that we’d have to do something pretty special to show off all that color and flavor. Now, it might surprise you that, dear reader, when we want to show off a certain aspect of an ingredient, we tend to do as little as possible to that ingredient; in the case of the purple potatoes, we knew that we’d basically cook them and eat them with just a touch of seasoning. With the elaborate recipes that sometimes show up these days, simple is pretty special.
Yes, purple potatoes! We’ve known that we might be getting purple potatoes ever since we were at the open house up at the farm. The open house is our chance to see how our food grows, try a bit of harvesting, talk with the people who work at the farm, and, we think most importantly, thank them for feeding us throughout the year.
While we were talking with Farmer Frank, we asked if there was anything new he was trying, and purple potatoes were on the list (so was another kind of potato that we hope will do well). Ever since hearing that, we’ve waited and wondered when those purple potatoes would show up in our shares. The wait is over.
So this week we received:
- Purple Majesty potatoes (7)
- Okra (1 basket)
- Corn (4 ears)
- Summer squash (5)
- Bell peppers (2)
- Mixed sweet/hot peppers (1 bag)
- Cucumbers (3)
- Tomatoes (1 basket)
Watch for something made with those purple potatoes in the coming days.
Last fall, we cooked up our Halloween pumpkin, freezing the flesh for use later in the year. It was a big pumpkin, so we have a number of packets still sitting in the freezer that we really need to be eating. Mostly, we make things like pumpkin bread, eating a slice for breakfast or for a snack. Another use for pumpkin is pumpkin pie; It’s one of our favorites. But, we tend not to think of pumpkin as part of a main dish, until now.
Remember when stuffed mushrooms were all the rage? It seemed as though you couldn’t wave a menu in a restaurant without hitting someone carrying a plate of ‘shrooms. Today, they seem a bit passé, but we think that they should make a comeback. Why? Well, for one thing they’re an easy appetizer to make, but, far more important, is that they taste good. So, if you agree, keep reading, and together we’ll whip up a half-dozen or so mushrooms.
Yesterday’s blueberry galette used an egg wash around the edges to make the crust brown nicely and the sugar stick. Some people will use milk, but we find that egg really works best. The downside is that you only use a little bit of an egg, leaving you with a small bowl of beaten egg. If you’re hungry, you can just cook it up into a small omelette or a bit of scrambled egg, but, if not, what to do?
The secret is out. This is why we needed a batch of Pâte Sucrée. Blueberries have come into the stores at prices we can’t ignore. So we’ve bought them up as fast as we can. Sometimes, well, most of the time, we just eat them, either plain or on cereal, but we wanted to do something a little different with at least some of the blueberries.
We’ve wanted to make this crust for a long time, but haven’t really had a need for it until now. We’ll show you why we needed one tomorrow, but, for today, let’s just cover making Pâte Sucrée, or sweet pastry crust.
One of the reasons we haven’t made this type of crust is that our go-to crust, Pâte Brisée, is so easy to whip up in only a few minutes. That, and there are hundreds of variations on sweet pastry crust, many from recipes where the crust is associated with a particular type of filling. Do you think bakeshops do that? Of course not. They find a great sweet pastry crust that they use for nearly everything, which is exactly what we’re looking for, too.