Potato Season

Who doesn't love potato season? We are so excited to be getting these little gems in our share each week. Below is one of my favorite recipes, and it knocks off three veggies from the share!

Potatoes and Chard with Green Curry Sauce

(from Jack Bishop)

1 Tb roasted peanut oil

3 medium garlic cloves, minced

1 Tb minced gingerroot

1 14 oz can unsweetened coconut milk, with 1.2 C thickened cream skimmed and reserved

1 - 2 Tbs green curry paste (from an Asian grocery)

1/2 C water

2 lbs potatoes, cut into large dice

4 oz chard (leaves only), thinly sliced

1/2 C packed fresh cilantro leaves

1 Tb lime juice

Heat oil in a Dutch Oven over medium until shimmering. Add garlic and ginger and cook about 1 minute. Add coconut cream and curry paste. Simmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2 - 3 minutes.

Add coconut milk, water, potatoes, and 1/2 tsp salt and bring to a boil. Simmer, covered 20 minutes. Stir in chard and cook 5 mins more. Stir in cilantro and lime juice. Serve with rice.