Wednesday, November 4, 2009

Alyce & Roger, I haven't forgotten you

Dear Alyce and Roger of Alyce & Roger's Fruit Stand,

I know after my visit, I promised to write up a nice blog entry of your lovely displays. There really isn't a specific reason it hasn't happened, other than work slammed me and I turned into a cooking machine, temporarily holding little regard for the simple nuance of a gourd or the beauty in a humble heirloom potato.
I haven't forgotten you, though. What a wonderful weekend we had in the Catskills for our friends, Matt and Nicole's wedding. We had a blast, even staying an extra day to fit in some fishing, fruit stands, and a little more fresh air. The highlight of the fall, we returned to the city rested with some gorgeous golden fingerling potatoes and our first fall decor of the year--some quirky and cute miniature gourds.

We promise to return sooner than later. It may not be till spring, but we would love to catch a glimpse of the first herbs, sprouts, and asparagus of the season!

Thanks for the great pics and even better potatoes!

Sincerely, Catherine Hoffman

p.s. Below is my favorite fingerling potato preparation.

If you are ever near Mt. Tremper, NY in the Catskills and want some lovingly harvested produce, stop by Alyce & Roger's Fruit Stand and tell them where you heard about them!

Alyce & Roger's Fruit Stand
Rte. 28
Mt. Tremper, NY 12457
(847) 688-3114

Rosemary-roasted Fingerling Potatoes
This is fast, easy, and good--perfect for this time of year when we are all too busy to mess with intricate weekday meals. Enjoy!

2-3 lbs fingerling potatoes
3 qt. salted water
1/2 cup thinly sliced onions
3 T extra virgin olive oil
1 t minced garlic
3 T fresh rosemary (dried works if you are in a pinch)
1 t sea salt
freshly ground black pepper
1-2 T freshly squeezed lemon juice

Wash potatoes and place in a good sized pot. Fill with water and salt and bring to a boil. Boil 15 minutes and drain in a colander.

Preheat oven to 400 degrees. Place potatoes and onions in a single layer in a roasting pan. Drizzle olive oil over mixture and add garlic, rosemary, salt, and pepper. Rub seasonings into potatoes gently to distribute.

Roast for about 30 minutes, uncovered, until potatoes begin to brown and skins begin to wrinkle. When they are fragrant, brown, and wrinkled, finish with a bit of lemon juice and serve!

**If you make this ahead of time, don't finish with lemon until serving time. Reheat in the oven, then finish with lemon.

1 comment:

Deborah said...

ooooohhhh, I love the idea of the addition of lemon at the end of cooking! Fingerlings are heaven.