Agriculture Reference
In-Depth Information
Red Skin Potato Salad
This delicious and cool potato salad is a nice treat for the summer.
yield:
Prep time:
cook time:
Serving size:
6 cups
30 minutes
8 to 10 minutes
1 cup
3 lb. red potatoes, washed and cut
into bite-size cubes
1
⁄
2
cup olive oil
1
⁄
2
cup red wine vinegar
2 garlic cloves, minced
2 tsp. Dijon mustard
Freshly ground black pepper
1. Put a large pot of water on the stove and bring to boil, adding red potatoes and cooking
until tender (8 to 10 minutes).
2. While potatoes cook, mix olive oil, red wine vinegar, garlic, Dijon mustard, and black
pepper in a small bowl.
3. Drain potatoes and pour dressing over them and pepper to taste; mix gently to
combine.
4. Chill in the fridge 1 hour. Serve cold.
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By the end of summer, you'll have started preserving, canning, dehydrating, and freezing a bounty
of foods. And you will have eaten like a king at the same time.
Fall Bounty from the Backyard Farm
Autumn is the season of the horn of plenty. It's when the last frantic burst of preservation happens.
Winter preparations are in full force while the trees and land around you begin to slow down.
Nut trees, apples, and late berries are ready for harvest. Brambles and late fruit trees should be
pruned at this time. In the garden, you'll be replanting areas you've harvested with fall crops. The
potatoes come out, and spinach goes in. The corn finishes harvesting, and you plant it over with
beets or broccoli. The changing season reflects itself in your garden.
Deciduous trees on your property are losing their leaves, so be wise and take advantage of that free
mulch. Start a new compost bin or two with all the available plant material that's coming out of
your garden and the landscape around you. Add to its richness with what your livestock offers you.
