Grilled Herb Potatoes in Foil Jackets

Grilled Herb Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

Since a lovely bit of Indian summer is blowing through this weekend, I thought I'd share this simple recipe for grilled potatoes that comes via my friend, Meadow who got the idea from our mutual friend, Willow (yes, these are Woodstock names :)), who makes them in lots of different flavor combinations.

Herbs & potatoes to make Grilled Herb Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

I love the simplicity, the mix of aromatic and hearty flavors and the texture - soft but not at all mushy or grainy - of these potatoes. For this batch, I made a simple herb butter using basil, oregano and parsley, salt and pepper but don't let that hem you in. The possibilities are nearly endless.

If you have pesto on hand, use that! Or smash some garlic into the salted butter and herbs with or without a bit of lemon and some grated white pepper. Or some thinly sliced onions with a splash of Worcestershire sauce. Or olive oil, garlic and Parmesan cheese. Really, there are a whole lot of ways these would taste delicious.

Fresh potatoes from our plants and our CSA by Eve Fox, The Garden of Eating, copyright 2014

In addition to a beautiful purple potato from our CSA, I used some of the Yukon Golds that we grew this summer. I bought 4-5 organic Yukon Golds from the healthfood store and let them sprout. When the eyes were literally on stalks, I cut the taters up into pieces - each with at least one eye in it - and planted them in a few inches of good dirt in these black plastic tubs we bought a few years ago to use for container gardening on our deck. When the plants had sprouted far enough, we buried the stems in dirt again, then repeated the process a third time when they'd grown tall enough.

Adding another layer of dirt to the potatoes by Eve Fox, the Garden of Eating, copyright 2014

If we'd had a taller container, we could've kept on going. It was so easy and the harvesting was so incredibly fun. Now we have two paper grocery bags full of potatoes in a dark, cool spot in our pantry. This makes me very happy. Next spring we plan to build a true potato tower out of wood so that we can significantly increase our haul.


I rinsed the potatoes and took a moment to admire them. I love potatoes...  Then I sliced them almost all the way to the bottom and all the way through in some cases where I was not super careful - it doesn't really matter if you slice all the way through, it just makes it a little harder to hold them together.

Sliced potatoes awaiting herb butter before going on the grill by Eve Fox, The Garden of Eating, copyright 2014

I'd picked some herbs from our garden - oregano, basil and parsley and chopped those up to add to the butter. Then I added the chopped herbs to the butter along with a generous dash of salt and freshly ground black pepper and mixed it all together.

Herb Butter for the Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

Next I spread the herb butter on the potatoes, making sure that each slice got a generous helping.

Smearing Herb Butter on the Potato for Grilled Herb Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

Then I wrapped the potatoes up in their little jackets and put them on the grill to cook.

Wrapping up the Herb Buttered Potato in Tin Foil by Eve Fox, The Garden of Eating, copyright 2014

Then I got the rest of the grillables ready to put on the grill since they did not take nearly as long to cook as the spuds.

Herb Potatoes in Foil Jackets on the Grill by Eve Fox, The Garden of Eating, copyright 2014

About 20 minutes later, I took them off and we dug in. Each bite contained fresh, aromatic herbs and soft, buttery, slightly sweet potato. Heaven...

Grilled Herb Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Red Kuri Squash with Indian Spices

Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

We received a big, beautiful red kuri squash in our CSA share last week. Kuris have sweet meat and a mild, slightly nutty flavor. You might know them by one of their other names like orange hokkaido, baby red hubbard or Japanese squash.

Kuri Squash by Eve Fox, the Garden of Eating, copyright 2014

I decided to take this one in an Indian direction, pairing its sweet, mellow flavor with a little heat and lots of exotic spices - jalapeno, ginger, garlic, cumin, onions and good old garam masala.

Seasonings for Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

I began by cutting it open. Actually, my husband offered to cut it open for me which was nice since it allowed me to take a photo. It turned out not to be super hard, unlike some kabocha squashes which practically require a hacksaw.

Kuri Squash by Eve Fox, the Garden of Eating, copyright 2014

Then I cleaned both halves, scooping out the goopy innards and seeds and putting them in the compost. I had second thoughts about wasting the seeds so I actually dug them out of the compost and cleaned them and roasted them but, sadly, they were not very good - the husks were just too tough for enjoyable eating so I would not recommend going to the trouble with this variety of squash. Delicata, acorn and pumpkin, on the other hand are well worth the extra effort as those seeds make a delicious and very nutritious snack.

Kuri Squash by Eve Fox, the Garden of Eating, copyright 2014

Then I placed them cut-side down in an inch or two of water and baked them until the skin got all wrinkled and was soft to the touch. I let them cool down then scooped out the flesh and set it aside.

Baked Kuri Squash by Eve Fox, the Garden of Eating, copyright 2014

Meanwhile, I toasted some cumin seeds and then sauteed the onions, garlic, jalapeno and other spices.

Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

Then I mashed the squash and mixed the onion and spice mixture into it. Topped it with fresh cilantro and served it with a lentil salad and brown rice. It was delicious and tasted even better the next day after the flavors had more time to meld.

Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

Red Kuri Squash with Indian Spices
Serves 4

Ingredients

* 1 medium to large red kuri squash
* 1 medium onion or 2-3 shallots, peeled and chopped
* 3 cloves of garlic, peeled and minced or pressed
* 1/4 chopped fresh cilantro leaves
* 1/4 jalapeno, seeds removed, finely chopped (I am quite wimpy when it comes to spicy food but feel free to use more if you like it hot or leave it out altogether if you're not a fan)
* 1 tsp cumin seeds
* 1 Tbsp garam masala
* 1 Tbsp curry powder
* 1 tsp sea salt
* 2 Tbsps coconut or safflower oil
* 1/4-1/2 cup water

Directions

1. Preheat the oven to 350 degrees F. Cut the squash in half and remove the seeds and strings (I use a grapefruit spoon for this task - the little teeth work great!) then place the squash halves, cut-side down, in a baking dish or on a baking sheet and add the water to the tray - you want it to cover the entire tray up to about 1/4 inch. Bake the squash for 45-60 minutes, until the skin gets wrinkled and the flesh is soft to the touch. Remove and let sit until cool enough to handle then flip them over and scoop out the cooked flesh and set it aside.

2. While the squash is baking, heat the oil in a large pan and toast the cumin seeds over high heat for a minute then turn the heat down to medium and add the onions. Saute the onions, stirring frequently, until they begin to soften then add the garlic, jalapeno, garam masala and curry powder and and saute for another 2-3 minutes (keep stirring!)

3. Mash the squash roughly and add it to the pan along with the salt and stir well to combine. Cook for 2-3 minutes until the squash is heated through. Taste and adjust the seasonings as needed. When you're satisfied with the balance of flavors serve, topped with the chopped cilantro.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Melted Cheese with Fig Preserves, Pear & Ham

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

So here we are again. Fall. I swing back and forth between mourning the loss of summer's warmth and light and openness and thrilling to that crisp nip in the air, the vividness of sky's blue and the splashes of bold color that are creeping into the edges of every frame.

More fall leaves...

But I'm unequivocally happy that the drop in temperature and shorter days makes me want to turn on the oven, fire up the stove, whip up a batch of this and simmer a pot of that. And it's not just dinners, I'm also feeling a bit more inspired about lunches, too. Hence these divine melts I made for lunch today.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

I found this jar of fig preserves in my pantry last week, hiding behind a tower of our pickle relish, and have been using it non-stop ever since. It is the perfect foil to any kind of cheese - be it sharp, creamy, moldy, or goaty, it's all good!

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

And the Asian pears that Migliorelli Farm was selling at the Woodstock Farm Festival this week were too pretty to pass up.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

So I decided to pair the fig preserves with sharp cheddar cheese, very thinly sliced Asian pear and a little organic ham and put it all in the toaster to get bubbly and browned and crisp around the edges.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

The combination is sooooo good! Each bite contains just the right amount of sweet and savory and gooey and crunchy. I ate mine with this remarkable purple carrot which tasted as good as it looked.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

This is a melt so I'm not going to insult your intelligence by sharing a real recipe - just slice your bread, smear it with fig preserves, lay down the ham (optional, of course), layer on the cheese and top with the sliced pear - apple would be good, too. Sprinkle with salt and pepper and toast or bake at 400 degrees until it meets your criteria for doneness.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

Just a note to all you vegetarians, the combination would also be good without the ham lest you're intrigued.

You might also like:

Sunday, September 28, 2014

Grilled Herb Potatoes in Foil Jackets

Grilled Herb Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

Since a lovely bit of Indian summer is blowing through this weekend, I thought I'd share this simple recipe for grilled potatoes that comes via my friend, Meadow who got the idea from our mutual friend, Willow (yes, these are Woodstock names :)), who makes them in lots of different flavor combinations.

Herbs & potatoes to make Grilled Herb Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

I love the simplicity, the mix of aromatic and hearty flavors and the texture - soft but not at all mushy or grainy - of these potatoes. For this batch, I made a simple herb butter using basil, oregano and parsley, salt and pepper but don't let that hem you in. The possibilities are nearly endless.

If you have pesto on hand, use that! Or smash some garlic into the salted butter and herbs with or without a bit of lemon and some grated white pepper. Or some thinly sliced onions with a splash of Worcestershire sauce. Or olive oil, garlic and Parmesan cheese. Really, there are a whole lot of ways these would taste delicious.

Fresh potatoes from our plants and our CSA by Eve Fox, The Garden of Eating, copyright 2014

In addition to a beautiful purple potato from our CSA, I used some of the Yukon Golds that we grew this summer. I bought 4-5 organic Yukon Golds from the healthfood store and let them sprout. When the eyes were literally on stalks, I cut the taters up into pieces - each with at least one eye in it - and planted them in a few inches of good dirt in these black plastic tubs we bought a few years ago to use for container gardening on our deck. When the plants had sprouted far enough, we buried the stems in dirt again, then repeated the process a third time when they'd grown tall enough.

Adding another layer of dirt to the potatoes by Eve Fox, the Garden of Eating, copyright 2014

If we'd had a taller container, we could've kept on going. It was so easy and the harvesting was so incredibly fun. Now we have two paper grocery bags full of potatoes in a dark, cool spot in our pantry. This makes me very happy. Next spring we plan to build a true potato tower out of wood so that we can significantly increase our haul.


I rinsed the potatoes and took a moment to admire them. I love potatoes...  Then I sliced them almost all the way to the bottom and all the way through in some cases where I was not super careful - it doesn't really matter if you slice all the way through, it just makes it a little harder to hold them together.

Sliced potatoes awaiting herb butter before going on the grill by Eve Fox, The Garden of Eating, copyright 2014

I'd picked some herbs from our garden - oregano, basil and parsley and chopped those up to add to the butter. Then I added the chopped herbs to the butter along with a generous dash of salt and freshly ground black pepper and mixed it all together.

Herb Butter for the Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

Next I spread the herb butter on the potatoes, making sure that each slice got a generous helping.

Smearing Herb Butter on the Potato for Grilled Herb Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

Then I wrapped the potatoes up in their little jackets and put them on the grill to cook.

Wrapping up the Herb Buttered Potato in Tin Foil by Eve Fox, The Garden of Eating, copyright 2014

Then I got the rest of the grillables ready to put on the grill since they did not take nearly as long to cook as the spuds.

Herb Potatoes in Foil Jackets on the Grill by Eve Fox, The Garden of Eating, copyright 2014

About 20 minutes later, I took them off and we dug in. Each bite contained fresh, aromatic herbs and soft, buttery, slightly sweet potato. Heaven...

Grilled Herb Potatoes in Foil Jackets by Eve Fox, The Garden of Eating, copyright 2014

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, September 22, 2014

Red Kuri Squash with Indian Spices

Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

We received a big, beautiful red kuri squash in our CSA share last week. Kuris have sweet meat and a mild, slightly nutty flavor. You might know them by one of their other names like orange hokkaido, baby red hubbard or Japanese squash.

Kuri Squash by Eve Fox, the Garden of Eating, copyright 2014

I decided to take this one in an Indian direction, pairing its sweet, mellow flavor with a little heat and lots of exotic spices - jalapeno, ginger, garlic, cumin, onions and good old garam masala.

Seasonings for Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

I began by cutting it open. Actually, my husband offered to cut it open for me which was nice since it allowed me to take a photo. It turned out not to be super hard, unlike some kabocha squashes which practically require a hacksaw.

Kuri Squash by Eve Fox, the Garden of Eating, copyright 2014

Then I cleaned both halves, scooping out the goopy innards and seeds and putting them in the compost. I had second thoughts about wasting the seeds so I actually dug them out of the compost and cleaned them and roasted them but, sadly, they were not very good - the husks were just too tough for enjoyable eating so I would not recommend going to the trouble with this variety of squash. Delicata, acorn and pumpkin, on the other hand are well worth the extra effort as those seeds make a delicious and very nutritious snack.

Kuri Squash by Eve Fox, the Garden of Eating, copyright 2014

Then I placed them cut-side down in an inch or two of water and baked them until the skin got all wrinkled and was soft to the touch. I let them cool down then scooped out the flesh and set it aside.

Baked Kuri Squash by Eve Fox, the Garden of Eating, copyright 2014

Meanwhile, I toasted some cumin seeds and then sauteed the onions, garlic, jalapeno and other spices.

Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

Then I mashed the squash and mixed the onion and spice mixture into it. Topped it with fresh cilantro and served it with a lentil salad and brown rice. It was delicious and tasted even better the next day after the flavors had more time to meld.

Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

Red Kuri Squash with Indian Spices
Serves 4

Ingredients

* 1 medium to large red kuri squash
* 1 medium onion or 2-3 shallots, peeled and chopped
* 3 cloves of garlic, peeled and minced or pressed
* 1/4 chopped fresh cilantro leaves
* 1/4 jalapeno, seeds removed, finely chopped (I am quite wimpy when it comes to spicy food but feel free to use more if you like it hot or leave it out altogether if you're not a fan)
* 1 tsp cumin seeds
* 1 Tbsp garam masala
* 1 Tbsp curry powder
* 1 tsp sea salt
* 2 Tbsps coconut or safflower oil
* 1/4-1/2 cup water

Directions

1. Preheat the oven to 350 degrees F. Cut the squash in half and remove the seeds and strings (I use a grapefruit spoon for this task - the little teeth work great!) then place the squash halves, cut-side down, in a baking dish or on a baking sheet and add the water to the tray - you want it to cover the entire tray up to about 1/4 inch. Bake the squash for 45-60 minutes, until the skin gets wrinkled and the flesh is soft to the touch. Remove and let sit until cool enough to handle then flip them over and scoop out the cooked flesh and set it aside.

2. While the squash is baking, heat the oil in a large pan and toast the cumin seeds over high heat for a minute then turn the heat down to medium and add the onions. Saute the onions, stirring frequently, until they begin to soften then add the garlic, jalapeno, garam masala and curry powder and and saute for another 2-3 minutes (keep stirring!)

3. Mash the squash roughly and add it to the pan along with the salt and stir well to combine. Cook for 2-3 minutes until the squash is heated through. Taste and adjust the seasonings as needed. When you're satisfied with the balance of flavors serve, topped with the chopped cilantro.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Thursday, September 18, 2014

Melted Cheese with Fig Preserves, Pear & Ham

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

So here we are again. Fall. I swing back and forth between mourning the loss of summer's warmth and light and openness and thrilling to that crisp nip in the air, the vividness of sky's blue and the splashes of bold color that are creeping into the edges of every frame.

More fall leaves...

But I'm unequivocally happy that the drop in temperature and shorter days makes me want to turn on the oven, fire up the stove, whip up a batch of this and simmer a pot of that. And it's not just dinners, I'm also feeling a bit more inspired about lunches, too. Hence these divine melts I made for lunch today.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

I found this jar of fig preserves in my pantry last week, hiding behind a tower of our pickle relish, and have been using it non-stop ever since. It is the perfect foil to any kind of cheese - be it sharp, creamy, moldy, or goaty, it's all good!

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

And the Asian pears that Migliorelli Farm was selling at the Woodstock Farm Festival this week were too pretty to pass up.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

So I decided to pair the fig preserves with sharp cheddar cheese, very thinly sliced Asian pear and a little organic ham and put it all in the toaster to get bubbly and browned and crisp around the edges.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

The combination is sooooo good! Each bite contains just the right amount of sweet and savory and gooey and crunchy. I ate mine with this remarkable purple carrot which tasted as good as it looked.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

This is a melt so I'm not going to insult your intelligence by sharing a real recipe - just slice your bread, smear it with fig preserves, lay down the ham (optional, of course), layer on the cheese and top with the sliced pear - apple would be good, too. Sprinkle with salt and pepper and toast or bake at 400 degrees until it meets your criteria for doneness.

Melts with fig preserves, Asian pear, ham and cheddar cheese by Eve Fox, the Garden of Eating, copyright 2014

Just a note to all you vegetarians, the combination would also be good without the ham lest you're intrigued.

You might also like: