Today’s Harvest

Russian BlueThis mornings harvest: Black Beauty and Patty Pan zucchini, Russian Blue heirloom potatoes, a few Scarlet Runner beans and one Ronde de Nice squash.

Roasting these lovely heirloom potatoes holds their colour and their mild flavour. Cut them in wedges, toss with olive oil, a sprig or two of fresh rosemary, a bit of fresh ground salt and pepper and roast them at 400F for about 40 minutes. Check at 20 minutes and turn them over.

Because they’re so pretty I also like to use the Russian Blues in potato salad. For variety mix in a few yellow or pink potatoes. Finely slice a bunch of radishes, add a handful of fresh mint and chives or green onions, toss with olive oil and lemon juice and a bit of fresh ground salt and pepper. Serve on a bed of fresh greens. Nice and simple and oh, so delicious.

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