Today we picked up our first box of organic fruits and veggies from Annie’s Organic Buying Club, a group of people who buy mostly organic fruits and veggies at drastically discounted prices. Our first box is so yummy looking! Tomorrow we will be making a salad full of yummy organic fruits and super leafy greens with a raspberry vinaigrette and for dinner a nice hearty crab stew. I will also be making tons of organic baby food!
We might also make the recipe below from the Buying club newsletter!
Making the following with my share of Annie’s Organic veggies and herbs:
Potato Salad with Green Beans and Salsa Verde by
- 1/4 cup extra-virgin olive oil
- 1/4 cup minced chives
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped mint
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 large garlic clove, minced
- 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons unsalted butter
- 1 1/2 pounds green beans, trimmed
- Chive blossoms, for garnish (optional)
In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.
Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt. Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.