I'm posting late this morning. Mary R. and I went blueberry picking at the farm this morning. It was cool...about 75 and the fog hadn't burned off, so we didn't have the sun beating down on our heads.
Blueberries are very labor-intensive. When you want to pick enough for a pie (about 6 cups), it takes a while. It makes you appreciate why they are so expensive at the grocery store. But it was pleasant and I ended up with about 8 cups of the little devils. So maybe we'll have muffins or pancakes or something later this weekend.
Today is a black day at Mensa Boy's magazine. Two much-loved employees are leaving and this is their last day. Janna is off to marry her fly-boy and Karen is going to work for another branch of the company in Atlanta. Both of these young girls have brought a lot of joy to the magazine staff (and spouses) and we're going to miss them dearly.
Last night for supper we had pork chops. But the big hit was the fingerling potatoes. Now, we never would have had them if they hadn't come in our farm share. At the grocery store they sell fingerlings in little mesh bags with about a half-pound to a bag. I haven't even looked at the prices, but if they are in such small quantities, all bagged up...well, you can about imagine what they cost. But at the farm they are grown in great quantity because the chefs that get vegies from us demand them.
Here is what I did. And I'm quite sure this would work with what we Minnesotans call "new potatoes"...which are basically slightly bigger and not shaped like fingers.
Get a pot of water going in a 5 quart dutch oven. Put so much salt in it that it tastes like the ocean (Minnesotans...just guess). Scrub up the pots and drop them in the water whole. Let them boil in there until they are just starting to get a bit soft. Then drain. Then put some olive oil and butter in a skillet and cut your pots up into smaller chunks. Not too small...maybe about the size of "home fries". Toss them in the skillet with a little onion or garlic. Add some rosemary. If you've got fresh rosemary, that'll be heavenly. But I imagine dried will work. Mary R used fresh basil the other day. Then just let them roast in that skillet, flicking them around for a bit, until they get nice and browned.
Serve tossed with some more kosher salt.
Das it...gotta make that blueberry pie. It's in the Weight Watcher's All American Cookbook, page 30
10:20:30 AM 
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