box 16 :: 2010

ANGELIC ORGANICS

Lemon Balm, Potatoes, Head Lettuce, Broccoli, Cauliflower, Kohlrabi, Pie Pumpkin, Butternut Squash, Green Tomatoes, Arugula, Spinach, Leeks

HARVEST MOON ORGANICS (split share)

Winter Squash, Onions, Watermelon, Tomatillos, Apples, Pumpkin, Summer Squash, Tuscan Kale, Eggs

WHAT'S COOKIN'?

• We’re headed to New Glarus this weekend for weiner schnitzel, spaetzle, fudge, beer, cheese – all the best of Wisconsin!
  

box no. 16 | contents

• Onions
• Broccoli
• Butternut Squash
• Delicata Squash
• Acorn Squash
• Sweet Peppers
• Hot Peppers
• Eggplant
• Toscano Kale
• Braising/Stir Fry Mix
• Lettuce
• Thyme
  
• Parsley
• Potatoes
• Celeriac
  

Potatoes, potatoes and more potatoes

I’m a little backed up on my potato usage; I’m about two brown bags behind and we got another bag of the dirty spuds again this week! I really shouldn’t be complaining – the possibilities for potatoes are endless: soups, gratins, hashbrowns, mashed, double-baked, fried... My goal this week is to catch up and use up all of my potatoes by the time the next bag arrives.

I already started last week with a classic Potato Gratin subtly flavored with white truffle oil. The truffle oil is optional – you could replace it with a pinch of cayenne pepper for a little kick – but I love the mellow, earthy flavor and it’s a classic pairing with potatoes.

The easiest and fastest way to slice potatoes into 1/8-inch slices is with an adjustable ceramic mandoline. I purchased mine from Whole Foods for about $24.95 – much cheaper than the stainless steel professional models and it works like a charm. They’re also available on amazon.com.

Click here to download and print a pdf of this recipe:

Potato Gratin