shrubbery + dill potatoes

9 06 2010

Bebe loves shrubbery.

shrubbery is best

In a contest of shrubbery VS. park-filled-with-young-children,

studying crowds

shrubbery wins, every time.

shrubbery is better

I think it’s pretty funny. Mr. P says it’s probably because we take nature walks with Bebe almost every day. Teach by example: we all love the shrubbery.

My waterchild also loves fountains, even if they are caged

caged fountain

or very old.

antique fountain

One of our local parks has a lovely lunchtime concert series in the summer. Lots of songs for Bebe to dance to, free balloons, costumed cast members from the town theatre, a farm stand, caregivers and their giddy children, and picnic blankets galore.

Our new picnic blanket is coming along like a snail but very beautifully. I am so excited! Will share picture updates later this week.

Here is some yumminess I put together from our farm stand harvest:

Dill Early Potatoes (serves 4)

Ingredients
1 dozen early potatoes (I think these were Yukons?)
1 Tbsp dried dill
2 Tbsp olive oil
1 tsp sea salt* (according to taste)

dill early potatoes

Directions
1. Rinse potatoes well, cut out any rooty bits. In a large soup pot, bring water to boil on med-high. Add dill and potatoes. Cook 20-30 minutes or until potatoes are tender.

2. Remove pot from heat. Drain potatoes with a colander and set aside to cool (10-15 minutes). Meanwhile in the soup pot (still off the heat), add 1 Tbsp olive oil and 1/2 tsp sea salt. Stir a couples times so that the salt dissolves in the warming oil.

3. When the potatoes are dry and comfortable to handle, transfer from colander to a cutting board. Cut each potato in half and then in quarters (1 potato = 4 pieces). Put cut pieces back into pot, then add 1 Tbsp olive oil and another 1/2 tsp sea salt. Toss, make sure you get the potatoes on the bottom.

4. Can be served warm or cold. Transfer from pot to serving dish. Sprinkle with a wee bit of dried dill or a sprig of fresh dill (because it’s pretty). Enjoy!

Notes:
1: Early potatoes are small – if you use large potatoes their cooking time will be longer. Just try to make sure they’re about the same size so that they cook evenly in the same period of time.
2: Use salt according to taste. Use LESS SALT if you decide to use table salt or flakey salt rather than sea salt – toss the potatoes once with just the mixture from the bottom, then taste to see if you want more salt.
3: Also good with these additions: diced scallions/green onions, bacon, kalamata olives, or feta cheese.

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4 responses

9 06 2010
Virginia

When my girl was about the same age as your boy, we spent an entire summer playing La Dolce Vita in every single fountain we came upon in New York City.

It might be time to do this again. 🙂

10 06 2010
Sam

I’m a firm believer that bacon makes everything better. 🙂

11 06 2010
Lori

num num num want to nibble those baby cheeks! such an adorable little boy. 🙂

9 07 2010
Nancy

this gave me such a chuckle! back to the shrubbery! 🙂 he is so darn cute.

I love dill + potatoes! thanks for the idea!




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