Saturday morning, Norwich Farmers’ Market. We got there too late for the golden beets: I saw the last bunch go at 10:15. Maybe next week….
But oh, the potatoes and peas! The Fairlee, Vermont farm, coyly called “Your Farm,” had baskets upon baskets of sugar snap peas–the kind you can eat right off the vine, pod and all. Jack was working it like a boiled, salted edamame pod, but was happy finally to eat the whole thing.
These peas taste so good raw, they may not last until later, when I’ll make a salad of new potatoes, scapes, herbs and peas. New potatoes are here in abundance: they are so tender and waxy it’s almost tempting to eat them raw, but lightly boiled will agree with tummies much better. I bought a couple of pounds at the Hurricane Flats farm stand. (This farm is located on the banks of the beautiful White River, a tributary of the Connecticut, in South Royalton, VT.)
New Potato Salad
Potatoes are a blank slate, upon which a thousand personalities can be written. Bacon is always a good friend to potatoes, as are peas, corn, green beans, and fresh herbs like dill, tarragon, thyme, and parsley. Caraway seeds are interesting additions to a potato salad dressed generously with a dijon-based vinaigrette. Here’s what I’ll do with my potatoes, scapes, and maybe peas, today.
Boil potatoes until fork-tender. Quarter them, and toss with a spoonful of vinegar (red wine, champagne, or cider are good) and two spoonfuls of extra virgin olive oil, salt and pepper. (The quantities depend on how many potatoes you have; they should be dressed but not dripping.)
Then, add some crisped bacon/pancetta/prosciutto bits, and any combination of the above suggested veggies and herbs. Today, I’m also going to add some lightly sauteed, then smashed, garlic scapes.
Let the salad sit and steep for awhile, and serve warm or chilled.
The Roving Locavore 