THIS WEEK FROM IMBY/Misty Hollow:
Loving those purple potatoes!
Lots of greens: kale and chard.
Yellow cucumbers are yummy. The skin is a bit harder than on the green ones, but tastier, I think. Planning to make a cold cucumber and avocado soup today…recipe next week if it is delicious.
Also squash, tomatoes, onions, beans, and blueberries.
Pick some herbs and spice things up…..
Roasted purple potato salad
You will need: IMBY purple potatoes, red onion, white vinegar, mayonnaise, salt and pepper.
Preheat oven to 425.
Thoroughly wash (I use a vegetable brush) 6 small purple potatoes and dry with a clean cloth.
Cut into 1 inch pieces and throw onto a baking sheet.
Add 2 tablespoons of olive oil and 1 teaspoon of salt, toss to coat the potatoes well.
Cook at 425 for 1 hour, turning as needed, until potatoes are crispy.
Let potatoes cool.
Dice 1/2 a small red onion.
In a bowl, toss potatoes and onions with 2-3 tablespoons mayonnaise and 1/2-1 tablespoon white vinegar.
Add salt and pepper to taste.
Serve at room temperature.