Our first Westlake CSA pick-up is this week on June 9. I can hardly wait!! In the meantime, my Mom and I visited the West Side Market (www.westsidemarket.org) on Friday in order to get a jump on summer produce. We bought brussels sprouts, asparagus, baby Yukon Gold potatoes, corn on the cob, and chicken sausage. I bought the produce from Brothers Produce and The Basketeria and the chicken sausage from Dionne’s Poultry.
The end resulted in oven roasted sprouts, asparagus, and potatoes; boiled corn on the cob; and steamed chicken sausage. Here’s a picture:
Oven Roasted Potatoes with Malt Vinegar and Sea Salt
Adapted from Everyday Foods Magazine
2 lbs small round potatoes
Olive oil
sea salt
Malt Vinegar
Preheat oven to 450 F.
Boil potatoes in medium pot until soft, about 20 mins. Salt the water if desired. Drain potatoes.
Brush olive oil on the bottom of a ridged baking pan.
Place potatoes one at a time between the folds of a clean dishtowel and gently smash. This is the fun part! Potatoes should stay in one piece but the skins will break. Place potatoes on prepared baking sheet.
Brush each potato with olive oil. Sprinkle with sea salt, if desired.
Bake for about 35 minutes, turning once, until edges are brown and crispy.
Drizzle with malt vinegar and sprinkle with sea salt to taste. Serve immediately.
While the potatoes were cooking, I also cleaned the brussels sprouts and asparagus, drizzled with olive oil and baked them on the same sheet as the potatoes. I first put the sprouts on the pan and cooked for about 15 minutes, stirring occastionally. I took them out of the oven and put the asparagus in their place, for about 10 minutes. Everything turned out perfectly!
Here’s a pic of Mom and Chris enjoying dinner on our patio:
Lettuce Never Squash Our Love 