9th Harvest Week <> June 26 - July 2, 2000

Freezing Fresh Oregano
excerpted from "The Food Lover's Tiptionary"

Since we're getting fresh oregano now, but not yet getting the summer veggies it is commonly paired with (eggplant, tomatoes, peppers, corn, etc.), here is a tip for keeping it for use fresh when they do arrive.

Wash oregano sprigs and pat dry. Strip the leaves from the stems and fill ice cube trays (or muffin tins) halfway with leaves. Cover with water, making sure leaves stay submerged. Freeze solid, then pop 'em out of the trays and into a plastic bag and store in the freezer for up to six months. When you're ready to use 'em, put cubes in a strainer and run cold water over them until defrosted. Use immediately.

Pan-browned Fingerling Potatoes and Green Garlic

You can pretty much make this in any quantity... all you need is a pan big enough to hold the potatoes in a not-too-deep layer. Also, a useful note: cut potato flesh darkens when exposed to air. If you're going to do a large batch (or want to prepare the potatoes ahead of time), put 1 quart of cool water and 3 tbsp. of lemon juice in a large bowl and cut potatoes into this. When you're through cutting up the potatoes, drain off the lemon water and cover/refrigerate until ready to use.

fingerling potatoes (lots!)
1 large green garlic head (at least) or several garlic cloves
olive oil
salt & pepper

Scrub/wash potatoes and slice into approximately 1/4" slices (fingerlings slice neatly into nice little bite-sized disks!). Coarsely chop garlic. Put a generous amount of oil (about 4 tbsp.) into a large skillet. Toss in chopped garlic and heat over medium heat until it starts to sizzle. Add sliced potatoes and stir to coat well with oil and garlic bits. Salt and pepper generously, turn heat to low and cover. Let potatoes cook for 5 minutes, then uncover and turn with a spatula. Cover again and let cook another 5 minutes. Continue the pattern of cooking and turning at 5 minute intervals until the potatoes and garlic bits are nicely browned (at least 20 minutes -- more if you like 'em real brown). These are great for breakfast, but I imagine they'd be good for dinner too!

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