Fennel and Potato Salad
August is here, and with it comes the peak of our produce season. With more and more amazing local fruits, vegetables and herbs to complement our bi-weekly deliveries direct from California, the options are pretty much endless.
This delicious and light potato salad uses the brininess of preserved lemon and balances it with the brightness of fennel and fresh herbs. Potatoes are generally associated with winter and colder months but they are actually dug from the ground now. The summer brings us new potatoes with thin skin and a more pronounced potato flavor. Fennel balances this dish with a light crunch.
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The first truffles of the season passed through my hands just days ago, and I could not resist. These redolent fungi captivate me and I needed my own magnificent mushroom to play with!
The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing.
We are devotees of legendary grillmaster and renowned chef, Chris Schlesinger. Here, he shares with us his recipe for “Clams in Chile-Butter Sauce,” featuring a local delicacy – littleneck clams.
This recipe for “Mussels with Mango Curry Sauce” was one that Chris Schlesinger used in his “Seafood Grilling” class – he kindly gave us permission to share this glorious recipe as we savor the last days of summer!
A moment of inspiration prompted by childhood memories turns a classic breakfast into a summery dessert – here is a recipe for Blueberry Pancake Ice Cream.