I’ve been lucky enough to have access to fresh produce from a community supported farmshare my friends Mike and Christy are a part of while they’re gone: The 47th Ave Farm. Last week I received turnips, baby red potatoes, fennel, arugula, mixed salad greens, baby onion, garlic, farm eggs, and a strange goat cheese variety. All fresh, all organic, and all cut the day of pick-up. The farm is local and this is definitely something I look forward to investing in in the near future.
Using the baby red potatoes I was able to make a dish I from a recipe I recently found in The Oregonian FoodDay section from July 10. Written by Leslie Cole, the article was called “A Knack for Gnocchi” and the dish took about 3 full hours to prepare but yielded one of the most satisfyingly light lunches I’ve ever assembled. Surprising since it’s really just potatoes and flour, but as usual it’s all about the process.
Reminiscent of pasta, Wikipedia states that gnocchi, pronounced “no-key”, is the “Italian word for dumplings”. If you decide to try the dish, I recommend working with a partner and using “light flour and a light touch”. The fresh tomato sauce is super easy and delicious, especially with some fresh basil, but don’t forget that it has to simmer for 45 minutes. I didn’t have a food processor and so did not get a chance to make the Arugula Pesto but substituted it for an average powdered pesto mix.
Finally, if I had to do some recommendations they would be as follows,
Music: Don Ellis “Live at Montreux“
Beverage: Guayaki “Magical Mint” Yerba Mate
Day of the Week: Sunday
Time of day: 12:30PM
Accompaniments: Light salad with balsamic vinegar
you didn’t mention the onions. damn, the onions were the best part. giant slices, sweet and slippery with butter and tomato sauce. that was a very good meal. you can’t go wrong with ultra fresh produce.
nice.