Asparagus, New Potato & Mint Salad
Field To Fork Organic Farm
You have great taste.
Asparagus And New Potato Mint Pesto Salad
A salad that sings in spring. Packed full of the early delights spring in Britain has to offer. The salty crunch of asparagus is balanced by the smooth new potato and pesto mixture. Try using Jersey Royal potatoes for the new potatoes. But their short and early season may mean you have to look to substitutes later in the season.
When To Eat
I recommend eating this dish from May to early July.
Recipe
Serves 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
This meal is around 92% less polluting than the average meal.
· Eating this recipe will save around 2.72 KG CO2e per person.
· That’s equivalent to the emissions produced driving 22.45 KM in a modern car.
Ingredients
· 900 g New Potato
· 250 g Asparagus
· 200 g Cooked Borlotti Beans
· 45 g Basil
· 20 g Walnuts
· 1 Teaspoon Nutritional Yeast
· 4 Clove Garlic
· 50 ml Olive Oil
· 1 Lemon
· 40 g Mint
Instructions
· Quarter the new potatoes. Then add to deep pan and cover with salted water. Bring to the boil, turn down the heat, and simmer for 15 – 20 minutes or until the potatoes are soft. Drain and reserve in the pan, lid off, allowing to cool slightly.
· Whilst the potatoes are cooking make the pesto. Peel and crush the garlic and place it along with the basil, walnuts, nutritional yeast, and some salt and pepper in a small blender. Add the olive oil to the blender, reserving about a tablespoon to cook the asparagus later. Juice the lemon. Then blend the ingredients till smooth, adding about half the lemon juice to the mixture whilst the machine is on.
· Heat the remaining olive oil in a shallow frying pan over a high heat. Roughly chop the asparagus into thirds and tip into the pan. Fry for about 3 – 5 minutes, moving often until the asparagus begins to take on a little colour and soften. Season with salt and pepper and add a little of the remaining lemon juice into the pan. Then remove from the heat.
· Roughly chop the mint. Combine the mint, potato, asparagus, cooked borlotti beans and pesto in a deep mixing bowl. Fold the ingredients well, until the pesto evenly coats everything. Serve either immediately or after the ingredients have fully cooled.
Make Sure you come to the farm soon to pickup your farm card!!
This month on the farm is actually pretty slow, the days are long and hot most crops are growing so fast and will soon provide us with a lovely bounty of summer and fall produce.
We are dreaming of fruit and watermelons as the heat continues to rise. I believe we will reach 100 degrees Fahrenheit this week. That means we are on double irrigation duty making sure none of our young crops struggle.
The Summer Solstice is right around the corner and then we will start heading back to cooler days and long nights. We hope you take time this week and enjoy the night sky and cool breeze with your loved ones.
Your Farmers,
Scott, Jessica and Clive
Field To Fork Farm
Field To Fork CSA, 3526 Front Street, Palisade, CO, 81526, United States
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