this week in our gathered baskets we are gearing up for the holiday and thought some sausage from north corner haven farm was a good place to start. throw in some veggies from boy and girl farm, local relish, and a recipe to pull it all together, and you are on your way to a delicious fourth. this month with the help of those who ordered baskets, we are donating meals to the learning collaborative.
sausage. north corner haven farm. where farming meets family.
to prepare the sausage – grill for 5 -6 minutes on each side until internal temperature of 165 degrees.
potatoes. boy and girl farm. a local family farm growing food the right way notice how sweet the potatoes are!
relish. lusty monk. asheville, nc. original whole grain mustard.
buns. we went with a classic brioche bun.
smore’s kit. porcupine provisions.
fans for your tablescape. porcupine provisions.
scout guide. a great guide to everything fabulous and local.
mask. party tables. a great source for everything linen and tent draping but in the meantime making masks to keep us safe.
potato salad
- 1 lb new potatoes
- 1 scallion, sliced, green and white parts
- 1 tablespoon fresh oregano chopped (1 teaspoon dried)
- 1 tablespoon Lusty Monk (or whole grain) mustard
- ¼ duke’s mayo (it’s the only mayo in our opinion)
- salt and pepper to taste
cut potatoes into halves or quarters (depending on the size) to make roughly 1 inch pieces. place in a saucepan cover with cold water and add 1 tablespoon of salt. bring to a boil and then to reduce heat to a low boil so that potatoes cook evenly and don’t fall apart. when potatoes are tender when pierced with a knife, drain, return to pot and place under running water until cool but still a little warm (better to absorb dressing). add scallions, oregano, mustard and mayo. toss to coat and season with salt and pepper to taste. refrigerate until completely cool. enjoy!
potato salad variations
- ½ cup mayo
- 1 lb potatoes
- 3 stalks of celery
following the same potato preparations. add mayo, celery, ¼ cup halved grape tomatoes and ¼ cup half kalamata olives.
for a more classic version omit mustard and oregano and add ¼ cup diced celery and 1 tablespoon of chopped dill or parsley and 1 teaspoon of fresh lemon juice.
we hope you enjoyed your first gathered basket. be sure to follow us on instagram to stay up to date on the upcoming baskets so you can cook along too!
