Posted (Lori) in News

Sorry I’m so late today, but it worked out. By the time I was finally ready to post recipes, Debbie had sent an updated list of vegetables and added celery. So I’m adding a recipe for vegetable stock. The celery we get from CSA is not the kind we use for dips or to stir bloody marys— the stems are thinner, there are more leaves than stems, and the taste is stronger–but it’s perfect for stock.

And the vegetables we are getting this week, along with a few leftovers from last week, will make a great vegetable stock.


Using stock instead of water in soups and to cook other vegetables gives everything a more complex taste. There are many variations of vegetable stocks; this is a simple one that works:

1 tablespoon olive oil or butter

1 garlic clove, diced

1 medium onion or 2 shallots, chopped

2 large carrots, peeled and sliced

2 large celery stalks, with leaves, chopped

2 potatoes

Other possible additions: parsnip, turnip, squash

2-4 tablespoons chopped herbs, any combination

Salt and pepper to taste (or leave out the salt and pepper, and add when you use the stock in recipes)

Heat the oil in a large pot; add the garlic and sauté until it is fragrant.

Add the onion/shallot, carrots, and celery and stir until they begin to soften, about 5 minutes (Onions, carrots, and celery cooked this way are called mirepoix; they are sometimes added to soups and stews as flavor enhancers.) Add 4 quarts of water; continue to cook, covered, for about an hour, over medium heat until all the vegetables are soft. Then add the potato and cook for another hour.

Check every 30 minutes or so; if scum forms on the top, skim it off. If water evaporates, add more.

Add the herbs and salt and pepepr, taste and adjust. Allow to cool, then strain. I think the cooked vegetables can be used—but I usually toss them. Store the strained stock—some people strain a few times to get the clearest stock possible, but I’m not that fussy—in tightly closed containers. It will last a couple of weeks in the fridge, a couple of months in the freezer.


Sage has strong medicinal qualities—it’s anti-fungal, anti-viral, anti-bacterial. It’s also an anti-coagulant—one website said that people who are taking other anti-coagulants should be warned. It’s also full of antioxidants and vitamin K. And it tastes good.

I’m not including ways to use sage in stuffings, potpourri, sachets—because it’s still summer and there’s not reason to make the house smell like Thanksgving. I’m fairly certain that we’ll get sage again in November.

1. Sage butter. Chop fresh sage; mash 2 tablespoons into a stick of softened butter and reform the butter.  Use it on bread or muffins or over pasta. You can also add a teaspoon of lemon zest for lemon sage butter—great with fish.

2. Sage cream. Melt a stick of butter in a skillet and add 2 tbs chopped sage; sauté for about a minute. Add ¼ cup of light or heavy cream and stir to combine. Season with salt and pepper. Pour over ravioli or other pasta; also good with any seafood.

3. Sage chicken. Before roasting a chicken, stuff its cavity with whole sage leaves, as many as you can fit. Slide a few leaves under the skin. Dress with sage cream.

3. Sage tea. Dry the sage (see below) and crumble it. Put about two tablespoons in a teacup, and pour boiling water over it. Steep for a few minutes, then strain. Add honey, lemon, and/or ginger. Very soothing for a wore throat.

4. Sage omelette. Add 2 tablespoons chopped fresh sage to an omelette; Crumble in goat, feta, or other cheese if you wish.

5. Sage and potatoes. Add chopped sage—or sage butter or sage cream—to potatoes as you’re mashing them.

6. Sage and carrots. When roasting carrots, sprinkle with chopped sage. Or dress cooked carrots with sage butter or sage cream.

7. Sage-infused vinegar. Add a sprig of sage to a bottle of vinegar and leave overnight. Use the vinegar in salad dressings. There are many sites that suggest infusing oils with sage as well—but there are also reports of botulism in oils that are combined with other ingredients, so I’m staying far away for the subject.

8. Fried sage leaves. Strip the leaves from the stems. Dip them in beaten egg white and then in flour (season the flour with salt and pepper). Heat vegetable oil in a small frying pan; when it’s hot but not smoking, drop the coated leaves into the pan. Fry for about a minute, until they become crispy, then turn and fry the other side. Serve with fish, chicken, or pork, or add to salad, pasta, rice, or other grain dishes.

9. Sage and pork. Rub pork chops or roasts with a rub made of chopped sage leaves, salt, and pepper before pan-frying or roasting. The leaves should stick to the meat; if they don’t add a little oil before rubbing them on.

10. Apollo cocktail

1 (1-inch) piece fresh ginger. sliced
7 fresh sage leaves
1.5 oz gin
1 egg white
0.75 oz simple syrup
0.5 oz lemon juice
Garnish: 1 dash Angostura bitters, fresh sage leaf

Muddle ginger and 7 sage leaves in mixing glass. Add remaining ingredients and shake without ice. Add ice and shake again. Strain into chilled cocktail glass. Top with bitters and single sage leaf.

DRYING SAGE is so simple. Just band together the sprigs you want to dry and hang them upside in a dry place. It will take a few days before they are completely dry and crumbly. Crumble them and store in a tightly-lidded glass jar (if you store in plastic, you’ll have to use the plastic container for sage forever, because the scent is absorbed). Use for tea or in any recipe calling for dried sage.


Now that we’ve had a few weeks of potatoes, we might be looking for some more complicated recipes. I haven’t tested all of these, but they look interesting. The recipe notes are NOT mine—they’re from the websites where I found them.

Potato galettes with sage

Adapted from from Eat Your Vegetables

3 large potatoes

1/3 cup olive oil

sage leaves finely chopped

5 tablespoons butter

Salt and pepper

Grate the potatoes coarsely. You need to work fairly fast because the potatoes will start to turn brown quite quickly and you can’t rinse or store them in water, as you will wash away the starch needed to bind the galette.

  1. Drizzle half the olive oil into a large skillet and place over medium heat without allowing it to get hot enough to smoke. Once you have grated half the potato, or enough to cover the base of the pan to a depth of 3/4 inch, mix with half the chopped sage, and pat the potato down in the pan using a potato masher—this has a wide surface area and allows you to create a really even, flat pancake.
  2. Once the galette has begun to settle in the pan, start to add half the butter in very small pieces to the edges of the pan, letting it melt and run into the center, which will give a lovely nutty flavor to the potatoes.
  3. Cook for 8–10 minutes, until golden brown on the underside. Gently slide the galette onto a wooden board, then place the pan over the galette and invert the board so the galette is back in the pan, cooked side up. Cook for 8–10 minutes, until the underside is golden brown and crunchy.
  4. Remove the galette from the pan and keep warm while you ?grate and cook the remaining potato to make another galette.?Serve the galettes hot, cut into wedges.


Try this new technique for frying potatoes from Alex Guarnaschelli, chef/owner of The Darby, where these potatoes are super-popular.

“For the best results, let the shallots sit for a few hours in the vinegar before frying,” she says.

3 medium shallots, peeled

2/3 cup white vinegar

1 tablespoon granulated sugar

5 medium potatoes, scrubbed clean

1 quart canola oil

kosher salt

Preheat the oven to 350F.

  1. Place the shallots root end down on a flat surface and cut them in half, then slice them fairly thinly (about 1/8 inch).
  2. Pour the vinegar and sugar into a small saucepan and bring to a boil, stirring to make sure the sugar has dissolved. Pour the vinegar mix into a medium bowl, stir in the shallots and set aside.
  3. Place the potatoes in the oven and bake until tender when pierced in the center with the tip of a knife, 45 minutes to 1 hour. Set the potatoes aside to cool.
  4. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep fryer). Heat the oil slowly over low heat to 375 F using a thermometer to monitor the temperature.
  5. Cut the potatoes in half lengthwise and break the flesh up with your fingers so there are some large and some small pieces.  Separate the potatoes into 2 piles, large pieces in one, smaller in the other.
  6. Line a baking sheet with a kitchen towel to drain the potatoes and shallots once they are cooked.
  7. Drop the potatoes, in small batches, into the oil. Fry the larger pieces first because they will take longer. Cook until crispy, turning on both sides with a slotted metal spoon. Drain them on the lined baking sheet. Season with salt immediately.
  8. When all of the potatoes, big and small, are fried, toss the shallots in the oil and fry for 1 minute or so until slightly crispy. Remove them with the slotted spoon, drain and toss with the potatoes. Sprinkle with the vinegar from the shallots. Pile into a bowl.
  9. Serve immediately.

There’s a great recipe for spinach-potato gnocchi in Recipes from America’s Small Farms, p. 196. Chard and/or mustard greens can be substituted for the spinach; and a tablespoon of chopped sage is a nice touch.

Some Sauces

These can be served with roasted potatoes or with sautéed greens—or with a combination of roasted potatoes and sautéed greens. Add strips of broiled chicken or seafood for a complete meal.

Alfredo Sauce, with variations

1/4 cup butter

1 cup heavy cream

1 clove garlic, crushed

1 1/2 cups freshly grated Parmesan cheese –or use cheddar; or brid

1/4 cup chopped fresh parsley; or use sage

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Huancaina Sauce

By Lourdes Castro

Although the sauce is named after Huancayo, the capital of Peru’s central highlands, this roasted potatoes with Huanciana sauce dish has come to represent classic Peruvian home cooking and is enjoyed all over the country. Traditionally, the sauce is used to smother boiled potatoes.

Reprinted from Latin Grilling: Recipes to Share, from Argentine Asado to Yucatecan Barbecue and More by Lourdes Castro, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

3 pounds small red potatoes, cut into quarters

1/2 cup olive oil

Sauce 2 tablespoons vegetable oil

2 cloves garlic, chopped

1 small onion, chopped

1 serrano chile, stemmed and chopped

2 teaspoons tumeric


1/4 cup plus 2 tablespoons evaporated milk

4 ounces goat cheese

1 hard-boiled egg, peeled and chopped

Prepare the sauce

  1. Place the oil and garlic in a medium sauté pan and set over medium-high heat. When the garlic begins to sizzle (after about 40 seconds), add the onion, chile, turmeric, and ½ teaspoon of salt and sauté until the vegetables become limp and translucent, about 5 minutes.
  2. Transfer the sautéed vegetables to a blender and add the evaporated milk, goat cheese, and egg. Puree until smooth. Taste for seasoning and add more salt if necessary. The sauce should have the consistency of creamy salad dressing. If you need to thin it out, add a bit more evaporated milk..


From The New York Times, Melissa Clark. She suggests serving it over broccoli, but I used with a combination or potatoes and greens and it was delicious.

2 medium red bell peppers, halved and cored

1 plum tomato, halved

3 garlic cloves, peeled

1/2 cup toasted, peeled hazelnuts, more for garnish

1/2 cup dried breadcrumbs

1/4 cup extra-virgin olive oil

1 tablespoon sherry vinegar, more as needed

1 tablespoon pomegranate molasses or 1 teaspoon honey, more as needed

1 1/2 teaspoons hot smoked paprika

1 teaspoon kosher salt, more as needed

Heat the broiler. Arrange an oven rack in the position closest to flame. Place peppers (cut side down), tomato halves (cut-side up) and garlic on a rimmed baking sheet. Broil until peppers and garlic are slightly charred, 3 to 5 minutes. Turn garlic (but do not turn peppers or tomato); broil 1 to 2 minutes longer until garlic is well browned but not burned. Transfer garlic to a large bowl. Continue broiling peppers and tomatoes until both are well charred, 4 to 5 minutes longer. Transfer tomato and peppers to the bowl with the garlic. Cover bowl with plastic wrap. Let stand until vegetables are cool enough to handle but still warm, then peel peppers and tomatoes.

In the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground. Add peppers, tomato, garlic, breadcrumbs, oil, vinegar, pomegranate molasses, paprika and salt. Purée until smooth. Taste and adjust seasonings. Scrape romesco into a bowl.

Add the herbs and salt and pepepr, taste and adjust. Allow to cool, then strain. I think the cooked vegetables can be used—but I usually toss them. Store the strained stock—some people strain a few times to get the clearest stock possible, but I’m not that fussy—in tightly closed containers. It will last a couple of weeks in the fridge, a couple of months in the freezer.

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