It’s coming up to the summer solstice this Sunday so enjoy the longest daylight of the year as well as warm and weird weather – can’t remember summer being this windy before! Whether or not you light a bonfires to celebrate, there is always room for feasting and merrymaking.
We’re starting to get in new potatoes and have them in the standard box this week, so hopefully they’ll be making more of an appearance in the coming weeks. Guardian’s 10 best new potatoes recipes is a must-read. Just let the thought of roasted salt and vinegar crushed new potatoes convince you to read it.
If you’re looking for new ways to eat your potatoes, why not try some of these:
- Potato salad – put away the roasting and out with the salad. Try it with mashed hard boiled eggs, bits of pickles, fresh chives and mayo-mustard sauce, or with warm bacon sriracha vinaigrette. If you don’t have sriracha chilli sauce already stocked up then any chilli (garlic) sauce would do.
- Ottolenghi’s crushed new potatoes with horseradish and sorrel – if you don’t have sorrel growing in your garden, use the land cress or rocket in your boxes instead. Somewhere between a mash and a potato-mayo salad, it will be perfect with steak or roast beef.
- Australian crash hot potatoes are a simple but lovely twist on the tired old baked potatoes with yummy “flavourful, crispy surface area”
- Wondering what the dish on this week’s cover photo is? Try the impressive Swedish Hasselback fondant potatoes on this link for even more crispy surface area. It requires more artistry and execution than some of the other suggestions, but oh so worth it for the gourmet cooks amongst us! The link also has other Ottolenghi suggestions such as the spicy potato hash which is perfect for the bakers in the small box
This Week’s Bounty
Colleen New Potatoes, Kent
Bunched Carrots, Norfolk
Landcress, Perry Court
Mini Cucumber, Kent
Rocket, Perry Court
Broad Beans, Kent
Batavia Lettuce, Kent
Bananas, Dom Rep (standard only)