It is the season for delicious new potatoes among other things. Fresh potatoes have a sensational taste and texture that is altered when stored for any length of time. The title new potato is just what it sounds like. It is the fresh in season crop instead of potatoes from cold storage. Most growers harvest potatoes for just a few short months each year.
Even though we make our home in the great potato state a sadly small amount of potatoes are grown organically in Idaho. Eastern Idaho has a few substantial organic farms, but more organic potatoes are grown in Oregon, Washington and California than here in Idaho. Your Brown Box Organics potatoes are grown as close to home as we can find them.
Since potatoes are considered a year round vegetable you can imagine how long average market potatoes have been stored. This time of year it is common to see potatoes on “sale” in the average market. The idea is to sell off last years potatoes and make room for this years crop. One of the great things about organically grown potatoes is that they are not sprayed with sprout inhibitors or any other preserving chemical. If they look fresh and taste fresh they really are fresh! In addition we don’t store produce like the local markets. It comes in, we pack it and deliver it to you.
Potatoes are so versatile I’m sure that you will have no trouble finding a way to prepare them. If it’s hot in the kitchen you may want to try the easy grill recipe below.
Grilled New Potatoes with Green Beans
- 1/4 cup white wine vinegar
- 3 tablespoons fresh rosemary 3/4 cup extra virgin olive oil
- 1 pound small potatoes, quarters 3 tablespoons olive oil
- Salt and freshly ground pepper 1/2 pound green beans
- 1/4 cup green onions, finely sliced
Directions: Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the green beans. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the green beans and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.