2 pounds new "red gold" potatoes, 1 head of golden celery, 1 bunch of scallions, 1 bunch of Italian parsley, 1 head of romaine lettuce, 1 head of cauliflower, 1 bunch of red beets, 1 bunch of garlic scapes, 1/2 pound of snow peas.
Storage:
Everything in the refrigerator. New potatoes need to be transferred to a breathable bag so they don't get moldy. Celery, scallions, and parsley will keep longer in a bag with the air squeezed out. Beet greens should be removed form roots and stored in a bag if you're not going to eat them within 24 hours.
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| Calendula and borage in the foreground and lettuce and leeks to the left. I love the combination of these 2 flowers to look at and the pollinating insects love it as well! |
2 pounds of new potatoes
2 to 4 scallions
3/4 cup cream
salt and pepper
1/2 cup sour cream
sherry vinegar
a few sprigs of parsley
Boil the potatoes in their skin until tender; drain. When they are cool enough to handle, cut them into 1/4 inches slices.
Chop the scallions, green parts too, into thin coins and put them in a small saucepan with the cream. Season with salt and pepper and warm gently to soften the scallions. When scallions are softened, take the pan off the heat and stir in the sour cream.
When you are ready to serve the salad, put the potatoes in the cream mixture, add a splash or 2 of sherry vinegar to taste and warm again gently. Taste for salt and add more if needed. Serve garnished with freshly ground black pepper and chopped parsley.
This recipe adapted from Chez Panisse
Click on the link below for a beet tabouleh recipe.
Beet and Bulgur Salad
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