Here's a great way to use some local ingredients* available from local producers right here in Ithaca, Tompkins County, and the Finger Lakes. As usual, the recipe is really just meant to inspire.
Saute sliced leeks* in olive oil and butter* in a cast iron skillet, until just starting to brown, then take them out.
Slice fingerling potatoes* into 1/4 rounds and place them in skillet.
Resist the temptation to stir-- let the potatoes brown.
Put cooked leeks back in the skillet, spread evenly over potatoes, along with generous handfuls of chopped green garlic* and fresh marjoram*
Add a few rings of sweet red bell peppers and more potatoes.
Drizzle with oil and add salt and pepper.
Cover skillet, turn off heat, and attend to more pressing matters.
Add about a 1/4 Cup of water, turn heat back on, keep covered and simmer until potatoes are tender.
Yum.
Sounds good! And I was looking for a recipe to help use up some of that forest of marjoram I have cultivated... ;-)
ReplyDeleteAnd just think, I wouldn't have even known I had marjoram in my yard if a neighbor with superior plant identification skills hadn't named it for me!
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ReplyDeleteQuestion: Do you use the whole leek, or just the white part?
ReplyDeleteHey! I see you found a use for your fresh marjoram. Congrats!
Jean-Luk, I use the white and light green parts of the leek. Basically, there's a point where the leek gets green and tough, so I toss that part to the worms. But I wonder if I could use the green parts for making soup stock? Or would that be too bitter?
ReplyDeleteIthaca's Food Web mis-spelled Jean-Luc's name! :-)
ReplyDelete(I just wanted to contribute to the longest running comments thread in IFW history)
ps. I can confirm that this was a mighty-tasty meal.
ReplyDeletepps. I don't suppose that "more pressing matters" involved a certain 19-month old budding locavore?
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