Potato, Potato

Potatoes always strike me as a winter vegetable, but that's probably because that's all I've got in my sad, mostly empty vegetable bin during the cold months of the year. New potatoes, harvested in their first stages of growth in spring and early summer, however, are hard to beat in taste compared to their compatriots who grow to maturity (and are destined for dinners throughout the cold months). Land's Sake had a nice crop of beautiful red potatoes at their stand last week, so I decided to buy a couple of pounds and make something good--and that won't take much! Red potatoes on their own are incredibly good for you as an excellent source of Potassium, Vitamin C, fiber, and even protein, as it turns out (read a bit more here or here). There are thousands of heirloom varieties of potatoes that have been cultivated all around the world for centuries (with great names like "Cleopatra," "Durango Red," and "Inca Dawn" [you can see more varieties for yourself here]), and they are becoming easier than ever to grow thanks to mail-order heirloom seed companies like Seeds Savers Exchange and Seeds of Change.

For my little red beauties, I decided to make a dish that reminded me of some time that my family spent in Greece when I was a kid. I remember visiting open air markets in Athens on Saturdays with my mom, with farmers from all over Greece showing off their best fruits, vegetables, meats, and cheeses. Many of my memories of the time that I spent there revolve around the wonderful food that we ate--particularly the tzatziki and roasted lemon potatoes that you could get at any good taverna. So, to honor the humble (but powerful!) potato, below is a recipe for Greek-inspired lemon potatoes that you can use throughout the year.

Greek-Style Lemon Potatoes (from Cook's Country)

Ingredients:

• 2 pounds red potatoes, scrubbed and halved (quartered if large)
• 2 garlic cloves, peeled and smashed, plus 2 cloves, minced
• 1 1/2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
• 1 cup low-sodium chicken broth
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped parsley

Directions:

1. Rinse potatoes - Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clear. Drain potatoes well.
2. Cook potatoes - Bring potatoes, smashed garlic, lemon juice, chicken broth, and 1/2 teaspoon salt to boil in large nonstick skillet. Reduce heat to medium-low and cook, covered, until potatoes are just tender, 12-15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 minutes.
3. Crisp potatoes - Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 minutes. Off heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.

The Return of Summer...and The Blog

Well, I suppose that one out of two isn't bad. I did eat more kale this winter, but alas, had little time to blog. But now that summer has returned, I am determined to take advantage of some free time and the longer days to return to writing about my local and seasonal eating adventures.

And what better way to start than with garlic scapes? (Never heard of them? Check out a cool video here.) I visited Land's Sake Farm today (a fantastic organic farm with a wonderful educational mission in Weston, MA), and there they were--green, curvy, and unbelievably strange. I had never cooked with them before, but I knew they are only available for a short time in early summer, and are fast becoming the latest culinary craze, so I went for it. Garlic scapes are the tops and flowers of a garlic plant, and they are harvested at this time of year to send more energy down into the bulb of the garlic plant. The scapes used to be tossed onto the compost pile at this point, but lately have become prized on their own for their mellow, garlicky flavor and culinary versatility. Using scapes at this time of year is a perfect way to celebrate some of the first fresh veggies of the season (besides lettuce and leafy greens of course) and to make use of something that could otherwise go to waste. I decided to put mine into a quiche, and have a feeling that these are soon to become an addiction. Hope you give them a try as well!

Garlic Scape Quiche with Bacon, Swiss, and Feta (my own recipe!)

Ingredients:

• 1 unbaked 9" deep dish pie shell
• 6 slices bacon
• 1 bunch (about 12) garlic scapes
• 1 cup shredded Swiss cheese
• 1/2 cup crumbled feta cheese
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 eggs
• 2/3 cup half and half

Directions:

1. Pre-heat oven to 400 degrees. Cut stem and flower ends from garlic scapes, and cut each scape into 1-inch pieces.
2. In a nonstick skillet, cook bacon strips over medium-low heat until crisp. Remove and drain on paper towel lined plate. Crumble when cool. Discard all but 1 tablespoon bacon fat. Return pan to medium heat, and add garlic scapes. Cook until tender and starting to caramelize, 5-7 minutes. Remove scapes with slotted spoon and drain on paper towels until cool.
3. In a medium mixing bowl, add crumbled bacon, cooled garlic scapes, Swiss cheese, feta, flour, salt, and pepper and mix until well combined. In another small bowl, whisk eggs and half and half. Add bacon-garlic scape mixture to pie shell; pour egg mixture over to fill. Cover edges of pie crust with aluminum foil to prevent over-browning. Place quiche on foil-lined baking sheet.
4. Bake quiche at 400 degrees for 15 minutes. Remove aluminum foil around edges of crust and bake for another 15-20 minutes until crust is browned and center of quiche is set. Allow quiche to cool for 5-10 minutes before slicing.