A few little blurbs on some of the recent veggies…
POTATOES Fresh potatoes are a treat… we always end up harvesting some earlier then we should because we get impatient. A new potato is not a small potato, but a fresh potato harvested from a green, growing potato plant. A somewhat scuffed, frayed appearance to the potato skin is a frequent consequence of harvesting such tender spuds and is unavoidable because the skin has not yet hardened. If left to mature new potatoes would get a little bigger and the skins would get tougher making for typical potatoes that are easier to harvest and ship. Unfortunately for the potato connoisseur the potato, once cured, always loses some of its tender moisture. New potatoes wilt and must be treated like green vegetables and stored in a bag in the fridge… and be eaten promptly.
New Potatoes with Garlic Recipe (amounts are flexible): Steam or boil your truly new potatoes until they are barely done, it takes less time than ‘regular’ potatoes because they are so fresh. Heat some oil or butter in a frying pan big enough to easily accomodate the potatoes. Add some (I use quite a bit) chopped fresh garlic and another herb such as rosemary or thyme if you like. Add potatoes and cook for a little while until the potatoes begin to brown, eat them up when they look like they are ready. You can add salt and pepper if you like
TOMATILLOS These guys are a underappreciated and too unknown veggie. Tomatillos are traditionally cooked, but the raw fruit, chopped or diced and used in moderation, adds freshness to vegetable salad, guacamole, and sandwich fillings. They should keep at least a week or three in the fridge. Before using, peel off the husks and rinse to remove the sticky residue. Other than peeling off the husk, do not peel the green skin. Tomatillos are traditionally used in three ways — raw, boiled/blanched, or roasted/grilled:
Raw — Uncooked tomatillos add a fresh, tangy citrus-like flavor and are often used raw in Mexican table sauces. Finely dice or puree them.
Blanching — Mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for about 5 minutes, until soft. Drain and crush or puree as directed in a sauce recipe.
Roasting — Leaving slightly blackened skins on enriches a sauce with a smoky, woodsy flavor. Can roast under the broiler, with a propane torch, or over an open flame such as a grill or a gas burner. Make sure the heat is quite hot, otherwise the tomatillos will turn mushy before being charred.
Loose salsa recipe: Remove husks from tomatillos, wash throughly, dry and halve or quarter. Combine diced tomatillos, onion, hot peppers, and garlic in a non-reactive pan. Over med-high heat bring to boil, stirring frequently. Reduce heat to low and simmer, uncovered, for 10-15 minutes. Cool a little or a lot then put into blender with cilantro and lime juice, blend away, salt to taste, and you have some very yummy salsa verde.
RADICCHIO Many recipes call for radicchio leaves as decoration on a plate or as the salad bowl, but there are other options. Here are some raddchio ideas: Chop a tart-crisp apple; toss with shredded radicchio, raisins and pecans; dress with a creamy buttermilk dressing. You can also peel, seed, thinly slice cucumber; toss with shredded radicchio and a creamy poppyseed dressing; garnish with sliced strawberries. Or combine shredded radicchio with shredded cabbage and carrots, add sliced green onion; dress with a Thai peanut dressing and some fresh lime juice, garnish with toasted peanuts.
PATTYPAN Pattypans, also known as pâtissons, are a cute summer squash variety. They do well raw, in “kebabs”, in a fritatta or diced and sautéd with tomatoes, olive oil and herbs as a pasta topping/sauce. You don’t need to take the seeds out, but you should refrigerate if not using right away.
SWISS CHARD Swiss Chard, also just called Chard, is in the beet family (which is obvious when looking at the leaves) and is a healthy leafy green. Often grown instead of spinach in the later summer and fall because it doesn’t bolt and is cold resistent, it can be used in spinach recipes and is delicious steamed. You can eat both the leaves and the stems, the stalks can be stored longer if separated from the leaves. Note that chard is perishable, so keep refrigerator storage time to a minimum. Store unwashed leaves in plastic bags in the crisper for 2 to 3 days. The rainbow variety is particularly visually appealing — especially in the Fall.
Ideas of what to do with Swiss Chard: Saute chard with garlic in olive oil. Put a cover on the pan and allow chard to steam for about 5 minutes. Add a squeeze of lemon juice and, if desired, some hot pepper flakes before serving. Blanch the leaves and add to soup. Try substituting chard for spinach or arugula in soup recipes. Make a gratin with the stems: Boil the stems until tender (about 30 minutes). Put them in a gratin dish, add seasonings (such as a little garlic and parsley), top with a bechamel sauce and cook under broiler until golden brown.
OKRA Okra is a funny one. The flowers are beautiful, very reminiscent of hibiscus, but the plants aren’t nearly as prolific as we would like. I’ve never had gumbo, and maybe that’s why I love okra –- there seems to be some strong reactions to this veggie! I recommend slicing the okra, soaking it in a bit of milk and then dipping the pieces in a bowl with parmesan, corn meal and salt then frying it up in a bit of olive oil so both sides are crunchy. There are many soup variations too, boil okra with tomatoes, corn and chicken broth. You can grill them on the BBQ with olive oil and cajun seasonings. Fry them up with potatoes, onions and tumeric.
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