Onions, green peas, sweet strawberries! The fresh produce, delivered here to Lake House from Full Harvest Farm, is just delicious. Every week a box arrives, and our subsribers in this community-supported agriculture farm look with delight to see what's inside. I am one of those who waits with eagerness and delight. In this week's box was a variety of red potato that is called Red Norland. The texture of these potatoes is smooth as silk. Here's a recipe to enjoy:
Potatoes with Fennel
Wash and slice one pound of potatoes into ¼-inch circles or half-moons.
In a 10-inch skillet over medium heat, melt:
2 tablespoons butter
Add:
1 medium onion, cut in half and thinly sliced
2 large cloves garlic, chopped
1 small fennel bulb, cut in half lengthwise and thinly sliced
Sauté the onion, garlic and fennel until the onion is transparent, 2-3 minutes. Add sliced potatoes and freshly-ground pepper. Cook, stirring occasionally, about 2 minutes. Add:
½ cup water or chicken stock
Cover and cook until potatoes are tender, approximately 10 minutes. Now add:
1 tablespoon chopped fennel leaves
Salt to taste
Serve immediately.
