Tuesday, August 5, 2008

Community Supported Agriculture in New York City


So far this summer, Henry and I have spent three-day weekends in Southampton and the rest of the week in the city. On Tuesdays (for 26 weeks of the year), we get a box of delicious, fresh, and nutritious veggies, fruit and eggs from our Chubby Bunny Farms CSA (Community Supported Agriculture) share on West 86th Street and West End Avenue.

For me, it’s like having a birthday every week.

Today, we got dripping good peaches, sweet corn, marjoram and oregano, Yukon Gold potatoes, Swiss chard, basil, cukes, zucchini, eggplant, peppers, onion, cabbage and salad mix. Wow! And, we only have half a share. We’re busy for dinner the rest of the week, so I can’t wait to get out to the Long Island and cook up some grilled and farmy veggies and maybe even bake a peach pie.

Tonight I roasted up some potatoes with some rosemary from my garden and serve it with some lamb chops I have in the fridge.

ABOUT THE FARM

Chubby Bunny Farm
Owned and operated by Dan and Tracy Hayhurst.
Undermountain & Cobble Roads
Falls Village, CT
Website: www.chubbybunnyfarm.com
Phone: 860-824-4362 - call to arrange a visit to the farm

RECIPE
Roasted Potatoes with Smashed Garlic and Rosemary
Chef's note: I’ve been cooking potatoes this way for several years. Boiling the potatoes before putting them in the oven results in a puffy center and a crisp and flavorful outside. We call them “Catherine’s Potatoes” after Catherine Rowland, a nanny from England who lived with us when the children were young. My family loves their potatoes to be really garlicy so I 10 or more cloves of fresh, fragrant garlic for a large pan. It’s taken several years for me to perfect this recipe and tonight they were out of this world.

• Local Potatoes – thin skinned such as Yukon Gold or new potatoes (red/white)
• Garlic – (local if available) – 4-10 peeled, smashed with a knife and rough cut to release the flavor
• Rosemary (easy to grow indoors or out)– 2-3 generous stalks, removed leaves and rough cut to release oils
• Olive oil 3-4 tablespoons
• Sea Salt or other course salt – the best you can afford

Boil a large pot of water and preheat oven to 475-degrees F.

Leave the skins on. Scrub the potatoes and cut in half, thirds or quarters (depending on your preference – all pieces should be about the same size).

Boil potatoes for approximately 10-15 minutes to start the cooking process, drain and dry with paper towels.

In a large roasting pan (you don’t want to the potatoes to touch each other) add semi-cooked potatoes, olive oil, garlic and rosemary and toss.

Cook until brown and easy to stick a fork in (15-30 minutes).

When done, move to paper towels to blot excess olive oil. Serve in a festive bowl and add salt to taste.


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