Carrots!

Hey yall,

End of another week here at Driftwood Garden. Sitting here eating
fried potatoes and thinking it'd be great to give you all an
interesting potato recipe. Here's a little something we did at Farm to
Fork this year--we're actually mentioned in the Independent today,
although misidentified as the Whatley-McKinley Farm (since I worked
with Chris McKinley of BoxCarr Farms). It uses some small potatoes
that you'll find in your bags tomorrow, along with:

Little bunches of dill, parsley, and cilantro
Green shallots (use like scallions)
Beets
Carrots
1/2 of a red cabbage
A big old Daikon
Swiss Chard
Some new cukes (they're picklers, so you can slice em up and make some
really simple refrigerator pickles with the fresh dill, or eat em
fresh)
A few squash

---

from chef2chef.net

Roasted Potatoes Buried in Sea Salt

Try using red new potatoes or small yellow potatoes in this dish,
burying them completely in the coarse sea salt or Kosher salt. The
results -- crisp skin and soft, buttery insides -- with just the right
amount of saltiness. The salt acts as a kind of "crust" without
overwhelming the potatoes. Brush the hot salt off the potatoes using a
pastry brush or your hands well wrapped in a pot holder.

Ingredients

(3 servings)

6 md New potatoes
1 c Coarse sea salt or Kosher salt

Instructions

Directions:
Preheat oven to 350 F.
Place the potatoes in a medium-size roasting pan or ovenproof skillet;
do not crowd the pan. Pour the salt over the potatoes; there should be
enough salt so that only the very tops of the potatoes peek through.
Roast the potatoes until tender, about 45-minutes. Brush the salt off
the potatoes before serving. Serve hot.

Serving

With the potatoes serve any roast.

SEE YA TOMORROW!

Ben