Spuds!
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.