Terra Firma Potato Salad

No mayo in this tangy, slightly spicy version of the summer classic.  The yellow potatoes absorb the flavors better than red ones but stay firm and creamy. I often add parboiled green beans to it.

Wash 1 lb. of potatoes.  Bring a pot of salted water to a boil and add the potatoes.  Cook at a low boil for 10-15 minutes (smaller spuds will cook more quickly).

Thinly slice red onion to make 1/3 C.  Marinate in 1 T. red wine vinegar or lemon juice for 10 minutes.

Test the potatoes with a sharp knife for tenderness.  When the knife pierces easily into the middle of the potato, it is done.  Remove the potatoes and rinse with cold water.  Allow to cool for 10 minutes or so.

Add 1 T. stoneground or Dijon mustard and 2 T. olive oil to the onion/vinegar mixture.  Press 1 small clove of garlic in a garlic press and add to the dressing.

Chop Greek-style pitted green olives to make 2 T. and add to the dressing.

Dice the potatoes and add to the dressing.  Toss to coat, then taste and add salt and pepper to taste.



Planning for the End…of the Year

I once again find myself writing this weekly newsletter while a new giant fire burns just 30 miles away from here (the fire poses no risk to Terra Firma).  I used to love Autumn, now I find myself hating it. … Continue reading

Adapting our CSA to Climate Change starts now

While humanity spent twenty years denying, blaming, and arguing about how to reduce carbon dioxide emissions, climate change has arrived.   And we have spent almost no time planning for how we will adapt to the new reality. On our farm, … Continue reading

Power Outages, Mealy Peaches & the Cold Chain

It seems that if 2020 has a theme, it will be about not taking basic things for granted like spending time with friends and relatives,  having a home that hasn’t burned down, having clean, breathable air and enjoying time outdoors. … Continue reading