Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.
Aren’t they gorgeous? I love the color of these potatoes! The outside looks like it’s covered in cocoa. It’s just dirt. Thought I’d show you what it looks like, straight from the farm, with dirt and all!
Seems that I’ve taken the long route with this recipe. I boiled the potatoes whole, about 2/3rd of the way, then sliced them in half after fishing them out of the water. I didn’t cut them before to avoid the potatoes from overcooking in the boiling water.
I like my potatoes with skin on, but feel free to remove before boiling.
Makes 3-4 servings
Ingredients:
1/2 pound of purple potatoes, washed
2 teaspoons of oregano
2 teaspoons of thyme
Seasalt
Procedure:
1. In a medium pot, bring 3 cups of water to a boil with salt.
2. Cover and cook for 10 minutes, remove potatoes from heat. Discard water.
3. Once potatoes are cool enough to touch, cut them in half.
4. In a pan coated with olive oil, add potatoes, oregano and thyme over medium heat.
5. Crank up the heat until the oil is bubbling. Turn the potatoes so that the open side is facing upwards. Generously sprinkle seasalt all over the potatoes. Flip them, so that the flat side is down. The combination of salt and high heat will make the crust crispy golden and crunchy.
6. Be careful not to burn the potatoes. Add more oil if necessary.
7. This dish can be eaten as a side dish, or with fresh pico de gallo and a poached egg, like I did the other day, for breakfast.
August 17, 2009
Looks delicious! I just cooked all of my potatoes last night.