It's hard to believe we're already at the end of August. Personally, it feels like we were just picking peas and planting potatoes... but my summer feels more like a time warp than the orderly succession of days. One day I'm just waiting for the summer to really get going, and before I know it, the daylight is changing and the pumpkins are ripening.
But we've still got plenty of wonderful summer vegetables for you. We dug some potatoes to round out the bags, and cut the first of the fall arugula.
Here's what you have this week:
Purple Viking Potatoes (purple/pink skin with white flesh)
Sweet Peppers (anything that's not a dark green jalapeno is sweet this week)
Here are some pics for identification purposes:
Purple Viking Potatoes
And aren't these the most incredible looking potatoes! I love them. And super tasty, to boot.
ARUGULA 1) Potato, Red Onion, Arugula and Brie Pizza "From the Earth to the Table" cookbook
Makes enough topping for one 14-inch pizza or two 8-10 inch pizzas
Pizza dough, either homemade or dough from the store (check in the section with the cheese) 3 Tbsp olive oil 2 c. sliced red onions salt and pepper 12 oz red potatoes, thinly sliced 1/2 c. grated Parmesan cheese 6 oz Brie, thinly sliced 1 c. loosely packed arugula leaves 1 medium red bell pepper, charred, peeled and finely chopped
Prepare pizza dough. Preheat oven to 500 degrees. In a deep, heavy-bottomed pan, heat the olice oil and saute the onions until crisp-tender. Season to taste with salt and pepper and set aside.
In a medium sauce pan, blanch the potatoes in lightly salted boiling water until crisp-tender, ~ 3 mins. Cool in ice water to stop cooking, drain and pat dry.
Sprinkle the Parmesan cheese over the dough. Layer the potatoes evenly on top, followed by the onions and slices of Brie. Season to taste with salt and pepper.
Bake the pizza for 12 to 15 minutes on the top rack. Scatter the arugula and red pepper on top and serve immediately.
2) Quinoa Risotto w/ Arugula & Parmesan from the New Mayo Clinic cookbook Serves 6 as a side, double to serve as the main dish
1 Tbsp olive oil 1/2 onion, chopped 1 clove garlic, minced 1 cup quinoa, well rinsed 2 1/4 cups chicken stock, vegetable stock or broth 2 cups chopped arugula (approx 3 oz) 1 small carrot, shredded 1/2 cup thinly sliced shitake mushrooms 1/4 cup grated Parmesan cheese 1/2 tsp salt 1/4 tsp pepper
In a large saucepan, heat the oil over medium heat. Add the chopped onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook about 1 minute, stirring occasionally. Do not let the garlic brown.
Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite, but slightly heard in the center, about 12 minutes. The mixture will be broth-like. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
Stir in the Parmesan and season with salt and pepper. Serve immediately.
EGGPLANT 3) Turlu Turlu Here's a flexible Turkish recipe that uses eggplant, potatoes and tomatoes. Sue made it and it's quite tasty; the flavors get better every day!
Hope you all have a great week and a nice Labor Day.
All the best,
for Lucky Moon Farm