Garden Salad - from our garden
German Potato Salad - with our potato bag potatoes!
We gave baby potatoes a new definition! Some were the size of a dime. All in all, a good experiment. Next year - start more earlier. The Honey Gold were excellent. The Florida fingerlings needed a bit more time.
The concept of the trash bag was OK, but lacked moisture control in implementation. It was usually too wet or too dry. Now that I know potatoes will grow at TRATEOFD I'll probably plant some in ground in front of the podocarpus. Need to give some thought to a way to bag.
GERMAN POTATO SALAD
From Doug / Abnorm @ GW - It's a family recipe....it changes from time to time.....it's always potatos, onions, bacon, vinegar, seasoning and a bit of sugar.......
Grandma was stingy with the bacon...but left-all-the-fat....
Mom insisted on sliced and peeled potatos....with all-the-fat......I made a lighter version with lots-O-color.....(that was a big bowl....I tested the amount with the raw potatos)
Garden Party German Potato Salad
8 lbs small red potatos, whole, skin ON
2 medium yellow onions, cut to 3/8" pieces
2 handfuls of green/red scallions, sliced
12 oz thick sliced bacon, scissors cut into 1/4" pieces
12 oz bottle Red wine vinegar
3 tablespoons sugar
Nature Seasoning (or any Salt/Pepper/Blend)
I boiled the potatos in a large pot....two batches.....Cool under water and chunk......removing only large skins.....Season with seasoning
I knew I was reheating this Sat. morning so the potatos were boiled "firm" to allow for re-heating
Next the Bacon pieces were fried to a deep crisp in the same stock pot....remove and reserve a few spoons of fat along w/crisp bacon bits....(toss the remaining bacon fat)
Add the big onion to the oil-ly stock pot.....in a moment add the smaller scallions.....soon return the bacon and fat to the pot....add the sugar
Add the vinegar......TASTE !....It should be tangy like a good pickle.....if it's TOO Pucker add a bit more sugar
Stir in the potatos......I couldn't get all in the pot so I just put some in the bottom of the bowl......Finally add the contents of the pot to the bowl....stir and refrigerate overnite
Saturday morning 350 degrees for 50 minutes.....ummmmgood !
More recipes from the GW garden party at Silvia's in Oakland
Potato, Green Beans, & Zucchini Salad:
http://www.foodandwine.com/recipes/salad-of-potatoes-green-beans-zucchini-and-herbs
Brandy-Glazed Zucchini Bread:
http://www.tastebook.com/recipes/1575835-Brandy-Glazed-Zucchini-Bread
Zucchini Brownies:
http://allrecipes.com//Recipe/zucchini-brownies/Detail.aspx
Easy Chocolate Buttercream Frosting (for the brownies):
* Melt 1/2 cup (3oz) of any chopped chocolate in the microwave and let cool.
* Beat 4 tbsp (1/2 stick) butter with 1/8 tsp salt in food processor.
* Add 2 cups confectioner's sugar and beat again.
* Add 2 tsp vanilla and 3 tbsp milk or cream and beat again.
* Add the melted chocolate and beat again.
* Add 2-3 cups more of confectioners sugar and 2-3 tbsp more of milk adjusting until the desired consistency you like on your frosting.
Zucchini Squares:
* 1-1/2 cup biscuit mix
* 3/4-1 cup grated Parmesan cheese
* 1/4 cup fresh parsley
* 2 tsp dried oregano
* 2 tsp dried basil
* Fresh chives
* 3/4 teaspoon salt
* 4 eggs
* 1/4 cup vegetable oil
* 1 green onion from the garden, chopped
* 3 medium zucchini, grated (4 cups grated approximately)
Preparation:
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil, chives and salt.
Combine eggs, oil, onion and zucchini.
Stir into dry ingredients just until combined.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake at 350 degrees F for 30 minutes or until golden brown and set. Cut into squares.
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