This weeks’ share contains: 2 pounds of potatoes, 1/2 pound of garlic, 1 pound of red onions, 1/4 pound of French Grey Shallots, 1 bunch of carrots, 1 bunch of sorrel, 1 pint each of shishito and aji dulce peppers.
Potatoes store in the refrigerator, garlic and shallot and onions store in a dry cool and not direct light spot. Carrots and sorrel store in fridge. Peppers can be kept on the counter.
The aji dulce peppers, though they look hot, are only as hot as black pepper. They make a great flavored simple syrup that is delicious poured over vanilla ice cream, over a simple cake, to flavor fizzy water. They’re also good in salsa, beans, in a relish with onions.
The grey shallots need to be used within the month. They make wonderfully flavored salad dressings.
Sorrel is a lemony flavored herb that is great with potatoes. There are potato and sorrel soup recipes and potato and sorrel gratin recipes that we love. I also like it as a pesto.
You can make a great vinaigrette using dijon mustard, red wine vinegar, shallots that is yummy over warm chunks of boiled potatoes.