Before they created Gourmandistan, Michelle and Steve begat a blog called “Farm Share Squared,” in which they attempted to chronicle the travails of two people who somewhat unadvisedly signed up for two separate farm shares. The early, iWeb-based effort was a struggle on several levels (Michelle is so happy that the horrible photos were lost forever when Apple jettisoned the platform), not the least of which was what to do with all the produce. Now, simply because of Steve’s fanciful notion of a nice nostalgic walk in the neighborhood, we once again are in the middle of a summer of two farm shares.
A bit down the road is a lovely property now owned by some stupendously fortunate people who have gated off the end of our hollow. When we were young and the property was owned by a couple of regular old dairy farm families, we loved to hike there. While those old neighbors undoubtedly had guns galore, they never seemed to mind the intrusion and they certainly didn’t have an impressive security gate.
For several years after learning that the wealthy neighbors had a tenant offering an organic CSA, Michelle was able to dissuade Steve from joining (“Remember ‘Farm Share Squared’?” she always said), but finally she relented. During his first walk to pick up our (second of the week) share of vegetables, Steve suddenly remembered how steep our hemming hillsides are, and how much better shape he was in when a thirty- or forty-something walking that area before.
In the meantime, Steve’s been driving to the CSA pickup and we are left with a lot of vegetables, which recently included potatoes and scallions. (We are leaving out an almost literal mountain of other stuff.) Along with our own eggs (we have chickens again!) and parsley and chives from our herb garden, we produced this snappy-fresh, mustardy potato salad almost entirely from ingredients grown within a couple of miles of our house.
Even though Michelle is partial to creamy potato salads, she very much enjoyed this version, and it may reappear as our farmers continue to provide us with potatoes. Before then, however, we must figure out what to do with all this kale—and perhaps finally get that damned gate code and start hiking the neighborhood again.
POTATO AND EGG SALAD
(adapted from Bon Appétit Magazine)
- 1-1/4 pounds new potatoes, scrubbed and halved or quartered, depending on size
- 2 scallions, sliced thinly on bias
- 2 large eggs
- 2 TB apple cider vinegar
- 1 TB whole grain mustard
- 1/2 tsp. honey
- 3 TB olive oil
- Kosher salt and freshly ground black pepper
- 1/2 c. parsley and/or celery leaves with tender stems, roughly chopped
- 2 small stalks celery, sliced thinly on bias
- 1 TB finely chopped dill pickles (we used candied dills)
- handful of chopped fresh chives + additional chopped parsley
- 1/2 tsp. mustard seeds, toasted
Steam potatoes about 30 minutes, depending on size. Place in a bowl to cool. Throw scallion slices over.
Meanwhile, boil eggs in a saucepan of boiling water until set but yolks are still slightly jammy, about 7 minutes. Transfer eggs to a bowl of ice water and chill until cold. Drain and peel, then refrigerate.
Place vinegar, mustard, honey, olive oil, salt and pepper in a jar and shake.
While potatoes are still warm, toss with dressing. Add parsley/celery leaves and celery slices and toss to coat. Season with salt and pepper. Transfer to a platter or serving bowl. Slice eggs into thirds or fourths and tuck in between potatoes. Top with pickles, chives, additional parsley and toasted mustard seeds.