Wednesday, August 15, 2012

Farm fresh foods

Mr. PT and I continue to enjoy the abundance of fresh fruits, vegetables, and herbs we are receiving through our farm share this summer.  Recently, we have been getting some amazing melons, tomatoes, potatoes, and corn. 

I sliced into my watermelon tonight for dinner and was surprised to find it was...


It was slightly sweeter and less acidic...perfectly paired with fresh blueberries.

Our amazing farm share companions also shared a delicious sounding recipe for our white, red, and purple potatoes.  It reminded me of my grandma's traditional German potato salad...without the bacon grease.  I made a few changes (you will see in parentheses).

  • 2 Tbsp. olive oil
  • 1 lb. small red Idaho (and purple and white) potatoes – quartered or cut into 6th’s if large
  • 1 – red bell pepper – seeded and cut into 1/2 inch dice
  • fresh corn kernels cut from 2 ears of fresh corn
  • 4 oz. uncooked pancetta (or 3 slices of turkey bacon) cut into 1/4 inch dice (about 1/2 cup)
  • 1/3 cup crumbled blue cheese (or diced havarti cheese)
  • 2 scallions, sliced into 1/4 inch slices (optional) (or chopped red onion)
  • Dressing:
  • 2 Tbsp. sherry wine vinegar (or red wine vinegar)
  • 2 Tbsp. cider vinegar
  • 2 tsp. dijon mustard
  • 1/3 cup olive oil
  • salt and pepper to taste
  1. Pre heat oven to 400 degrees.
  2. Spray a rimmed sheet pan with cooking spray. Dump cut potatoes on sheet pan and spread out into a single layer. Drizzle with olive oil and season with salt and pepper.
  3. Place in the oven and set timer for 15 minutes.
  4. While potatoes are cooking, combine the vinegars , mustard a large pinch of salt, pepper, and olive oil and whisk to combine.  Set aside.
  5. After potatoes have been in the oven for 15 minutes, add the red bell peppers and the pancetta (turkey bacon). Cook for another 10 minutes and then add the corn.
  6. Cook for an additional 10 – 15 minutes or until potatoes are golden and tender and vegetables have caramelized.
  7. Remove pan from oven and drizzle the dressing all over. Using a spatula or a couple of spoons toss the potatoes, corn, peppers and pancetta (bacon) so that they are evenly coated with the dressing. Sprinkle with the crumbled blue (havarti) cheese and the scallions (red onion). 
This was a winner winner chicken dinner for us!  Very flavorful and much lighter than most store-bought potato salads.
The other day, Mr. PT and I did not get around to eating dinner until 9:00pm.  We were hungry, but not exactly craving a belly-buster meal.  Our farm share continues to deliver large amounts of cherry tomatoes, so I whipped up a salsa-type dish with leftover shredded chicken.

I chopped the tomatoes and added freshly chopped basil, parsley, red onion, orange and yellow pepper, and chicken and seasoned it with lemon juice and salsa spices (cumin, garlic, oregano, cayenne pepper, etc).

Grab a hold of as many fresh items as you can and start throwing them together for your next meal!  If you are feeling overwhelmed with how to start, remember that vegetables are usually better softened, seasoned, and mixed with a grain or starch.  Ok...go!

Combine with a long walk.  Listen to your body.  If you are feeling fatigued after several consecutive days of exercise, give your body a break.  You won't gain 5 pounds of fat or lose 10 pounds of muscle in 24 hours.  However, a little bit of movement everyday is a good thing, so grab your a friend, partner, or iPod and walk the neighborhood.

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