Tuesday, September 8, 2009

What to Do With Your Share---Week 18

German Potato Salad
We all have our comfort food. For me, potato salad is high on the list. I grew up in Cincinnati, a city steeped in Germania. The potato salad of choice there is the German variety, served hot, warm or cold and dressed with bacon grease and vinegar.

I also like a good mayonaise based dressing on my potato salad, but have learned that our farmhands are not so inclined. So the last time we fried up some Parker Farms bacon, I saved the bacon grease to make some potato salad the German way. It was more warmly recieved. Sorry that I don't know of a way to convert this recipe for those vegans and vegetarians in the CSA. If you have any suggestions please add a comment to this blog.

I used the recipe below as a starting point, adding some chopped sweet pepper. Also, I only used the leftover bacon grease we had, sans bacon bits.

Ingredients (from AllRecipes.com)
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Bulk Order Week of 9/7/09
Jalapenos $2.50/pint, $4.00/quart
Pepperoncinis $2.50/pint, $4.00/quart
Tomato seconds (as available heirloom and hybrids) - $2.50/lb; $2.00/lb over 10 lbs
Basil $2.oo/bunch
Dried herbs $2.00/tin (thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)

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