"For me, a plain baked potato is the most delicious one....It is soothing and enough."
M.F.K. Fisher
Store In The Fridge:
Corn – Northern Neck Fruits and Vegetables
Peaches – Papa’s Orchard
Slicing Cucumber -Sungold Cherry Tomatoes – Village Acres Farm
Roma Tomatoes – Village Acres Farm
Red Norland Potatoes –
Info and Recipes
Red Norland Potatoes
Small eyes and smooth, thin red skin make for easy peeling, very little waste. Perfect choice for grating into potato pancakes!
Potato Pancakes
1/4 lb. sliced bacon
2 medium potatoes, peeled
2 cloves garlic, peeled and minced
1/4 lb. Port-Salut or other semisoft cheese,
coarsely grated
1 egg, lightly beaten
1 tbsp. flour
Salt and freshly ground black pepper
1/4 cup goose or bacon fat
1. Place bacon in a large skillet and cook over medium heat, turning once, until crisp, about 10 minutes. Drain on paper towels.
2. Crumble bacon into a large bowl. Coarsely grate potatoes into bowl, then, working quickly so that potatoes don't discolor, mix in garlic, cheese, egg, and flour. Season with salt and pepper and mix thoroughly.
3. Heat fat in a large skillet over medium heat. Form potato mixture into pancakes about 2'' in diameter, squeezing out any excess moisture. Cook in batches until golden, about 4 minutes per side. Drain on paper towels and serve warm.
Suggestions For Your Peaches
-sliced and served with crusty bread and goat cheese
-as a topping for oatmeal (along with yogurt, honey, and wheat germ!)
-grill and drizzle with honey
-dice and toss with basil
Quick Pickles You Can Have For Dinner Tonight
(from vegan reader.com)
1 large slicing cucumber
1 pint of vinegar
1 small bunch fresh dill
3 cloves coarsely chopped garlic
2 Tablespoons salt
A shake of black pepper
*Feel free to add your own secret ingredients.
5 Quick Steps To Quick Pickles
1. Take your largest pot and fill with water. Bring it to a boil.
2. Drop the mason jar and lid into the water and let boil for about 30 seconds. Remove.
3. Thoroughly wash the exterior of your cucumbers. Slice into uniform, thin rounds.
4. Places your dill, garlic, salt, pepper and any other herbs or spices in the jar. Put in cucumbers.
5. Pour vinegar in to cover the pickles and seal up with your lid.
That’s all there is to it! In about 4 hours, the pickles will be ready to eat and they just get better after a few days, too. We often consume a whole batch at a single dinner, but the pickles will stay good in the refrigerator for about 10 days if you’d like to make them last longer and aren’t quite as voracious about pickles as we are!
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