After my husband cleaned the trout he caught at Farmington River yesterday, I did what I always do and what I hope is right. Using the entire animal is, in some way, better than sending any part of the body into the waste stream. 

So I dug a hole next to a Cherokee tomato plant, and was about to place the remains in it, when out of the hole popped a gorgeous red-skinned potato (tomatoes are next to potatoes in our intensively-planted veggie garden). 

I grabbed the spud, buried the fish remains (makes INSANELY good and all-organic tomato fertilizer) and smiled. 

The red skinned potatoes are almost ready to harvest. Another couple of weeks at most. Summer potato salad! Want my recipe? It’s easy.

Four Truths Homestead Red Potato Salad
8-10 HG (home grown) red skinned potatoes
½ - 1 cup Vegenaise (depending on how creamy you like it)
2 tablespoons organic apple cider vinegar
1 tablespoon Bragg liquid aminos
1 teaspoon brown mustard
1 small bunch HG parsley
1 small bunch HG basil
1 small bunch HG chives
1 small HG onion

Cook unskinned (but thoroughly washed) potatoes until tender, but not too soft. Cut into quarters. Whip together Vegenaise, vinegar, aminos, and mustard. Chop herbs and onion finely. Compost skins and stalks. With the potatoes in a large bowl, add Veganaise mixture and herb/onion combo. Gently mix.  Tamari and pepper to taste. Best after it sits in the fridge at least an hour, but overnight is OK, too.

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