Pink Potato Salad with Beets and Cheese

Potassium rich and quick and easy, (especially if using previously cooked or canned ingredients).

Ingredients:
Potatoes
Beets
Cheese
Vinegar
Olive Oil
Sea Salt
Pepper
Basil (Optional)

I used pickled beets, canned potatoes, raspberry vinegar, fresh ground salt and pepper, dried basil and queso fresco for the cheese.  You could easily substitute fresh beets, feta or fresh mozzerella or paneer, fresh basil in the summer and apple cider or balsamic vinegar.  Red onions, fresh or cooked would work too.  This would be a good use for leftover beet pickle juice as well.

I would recommend this as a travel/to-go food...but only if using golden beets or not wearing white. ;)

See Ya In The Gumbo
Fat Tuesday
Gluten Free Wednesday

Purple Potatoes

We harvested our first crop of purple potatoes this week. Our seed was unused store bought potatoes that had sprouted, so I don't know what kind they are.
They were a small potato and appear to be a mid-late potato from planting to the tops dying. We planted them above ground in barn bedding and uneaten hay. I am fairly happy with the results, getting 8-10 potatoes per seed planted.
We planted whole potatoes and dipped in sulfur to avoid rotting in wet weather. In hindsight, I would have liked to have done some with dipping and some without for comparison.

Makin' Mayo

I made mayo for the second time today. It was SOOOOOO easy, everyone should be making their own! I modified the recipe found on another blog, http://spaininiowa.blogspot.com/2009/04/mayonaise-bacalao-y-papas-fritas-con.html

As it turned out, my lemon was frozen in the fridge, so I couldn't get the juice out of in in the time frame I needed and I substituted ACV. I added a little sugar and cream of tartar which I think added to it's fluffiness. I looked just like store bought with the exception of it's dayglo yellow color due to using my own forage fed eggs.


Fresh Mayonnaise
1 whole egg
1 egg yolk
1 teaspoon salt
2 tablespoons Apple Cider Vinegar
1 TBS OG sugar
1/4 tsp cream of tartar
1 cup olive oil

Add everything but the oil to the blender and mix. Slowly pour the oil in while the machine is running and whip.