2015 CSA Week 12
Hello, everyone! Apologies for the intermittent updates, this summer has been getting the best of us! And now the dog days of summer are upon us, thought they are a little less dogged and a little more autumnal than we might have hoped for. Looks like we’re turning the corner into fall with spit and drizzle all over the second half of this week.
Tell that to the tomatoes, though! They and the bell peppers are in high spirits and the sweet corn has even deigned to join them playing backup accompaniment. And if you think this metaphor is tortured, you should hear them play!
Be that as it may, we’d love to share with you their more…comestible gifts…to wit, check out the grilled potato, corn, and tomato salad below. While the requisite ingredients depart from your box after those three items, we thought it looked good enough to share, even if it did require picking up another item or two. Don’t be intimidated by the garlic oil and the jalapeño-lime vinaigrette, they are easy-peasy, and the ingredients largely overlap with each other.
Grilled Fingerling Potato Salad with Corn and Tomatoes
Adapted from Annie Somerville, Greens Restaurant via cuesa.org.
Serves 4 to 6
1½ pounds Ozette fingerling potatoes
Salt and pepper
1 ear corn, shaved, about 1 cup kernels
1 large red onion, peeled and sliced in ½-inch thick rings
4 to 6 jalapeno chilies (for the vinaigrette)
Jalapeno-Lime Vinaigrette (see below)
1 pint small cherry tomatoes, cut in half or 2-3 small-medium beefsteak tomatoes, cut in half cross-wise, then quartered.
¼ C cilantro, chopped
Preheat the oven to 400º F. Prepare the grill. Toss the potatoes in a baking dish with 1½ tablespoons of Garlic Oil, ½ teaspoon salt, and a pinch of pepper. Cover and roast until tender, about 30 minutes. When the potatoes are cool enough to handle, slice them in half on the diagonal.
While the potatoes are roasting, heat ½ tablespoon garlic oil in a small sauté pan. Add the corn and ½ teaspoon salt and cook over medium heat for 1 minute. Add a little water, lower the heat, cover the pan, and cook until tender, 2 to 3 minutes. Set aside.
Brush the potatoes, onions, and chilies lightly with garlic oil and sprinkle with salt and pepper. Grill the potatoes until they’re evenly marked, 4 to 5 minutes. Grill the onions until softened and evenly marked, about 3 minutes on each side. Grill the chilies until the skin is charred and blistered, about 2 minutes. Place the chilies in a covered bowl to steam for about 5 minutes. Make the vinaigrette.
Coarsely chop the onion and place in a large bowl with the potatoes, corn, cherry tomatoes, and cilantro. Toss with the vinaigrette and season to taste with salt and pepper.
Adapted from food.com
2 cloves garlic, minced
2 small shallots, minced
2 jalapeños, minced
5 T lime juice
¼ C olive oil
fresh ground black pepper and salt to taste
That’s it for now! Enjoy!
Hey! Did you know we grow an exceptional lineup of chilis? As we approach peak abundance, it seemed like a good time to share some details!