Organica Food - Delicious, fresh, organic fruit and veg to your door in Leicestershire

*Potatoes (new)*
Potatoes were first introduced to Ireland, and then to Britain, from America in the late 16th century and are now one of the most popular staple foods in the world. They are a valuable source of nutrition, particularly for their vitamin C, carbohydrate and fibre content, especially when they are cooked and eaten in their skins. Potatoes varieties are classified according to their growing season. Potatoes that are taken out of the ground earlier than the others in the crop are called "new" or "earlies". The ones that are harvested later are known as "maincrop". New potatoes are always waxy, this is the reason they are 'new' as their waxyness is their rainjacket to protect them from water early in the season. Generally as the season progresses, the potato varieties become more floury as they don't need as much protection from the rain. The variety we have are Nicola, which are thought of as the best new potatoes for salads and roasting, or just simply boiled. They have a waxy flesh and a superb sweet, nutty taste Potato Salad 500g potatoes 1-2tbsp roughly chopped fresh flatleaf parsley or chives 1 small red onion, finely sliced 3 slices prosciutto or bacon (or leave out if you are veggie!) 1 tbsp roughly chopped fresh mint leaves For the dressing: 40ml olive oil ½ tbsp Dijon mustard 1 tbsp white wine vinegar Gently wash the potatoes and cook in a large pan of gently boiling, salted water for 12-15 minutes, or until tender. Drain and allow to cool. While they are still warm, halve the potatoes and place them in a bowl with the parsley or chives, spring onions and red onion. Season well. Place the dressing ingredients in a screw-top jar and shake well to combine. Pour half over the warm potatoes and toss gently to coat the pieces evenly, taking care not to break up the potato. Allow to stand until most of the dressing is absorbed. Meanwhile, grill or fry the prosciutto or bacon until crisp. Prosciutto will take 3-4 minutes; bacon 5-7 minutes. When cool, break into bite-sized pieces. Gently stir in half the prosciutto or bacon to the potatoes. Transfer to a serving dish, drizzle with the remaining dressing and sprinkle on the rest of the prosciutto or bacon. Garnish with mint and serve warm or at room temperature.

Potatoes (new)

Potatoes were first introduced to Ireland, and then to Britain, from America in the late 16th century and are now one of the most popular staple foods in the world. They are a valuable source of nutrition, particularly for their vitamin C, carbohydrate and fibre content, especially when they are cooked and eaten in their skins.

Potatoes varieties are classified according to their growing season. Potatoes that are taken out of the ground earlier than the others in the crop are called "new" or "earlies". The ones that are harvested later are known as "maincrop". New potatoes are always waxy, this is the reason they are 'new' as their waxyness is their rainjacket to protect them from water early in the season. Generally as the season progresses, the potato varieties become more floury as they don't need as much protection from the rain.

The variety we have are Nicola, which are thought of as the best new potatoes for salads and roasting, or just simply boiled. They have a waxy flesh and a superb sweet, nutty taste

Potato Salad

500g potatoes
1-2tbsp roughly chopped fresh flatleaf parsley or chives
1 small red onion, finely sliced
3 slices prosciutto or bacon (or leave out if you are veggie!)
1 tbsp roughly chopped fresh mint leaves

For the dressing:
40ml olive oil
½ tbsp Dijon mustard
1 tbsp white wine vinegar

Gently wash the potatoes and cook in a large pan of gently boiling, salted water for 12-15 minutes, or until tender. Drain and allow to cool. While they are still warm, halve the potatoes and place them in a bowl with the parsley or chives, spring onions and red onion. Season well.
Place the dressing ingredients in a screw-top jar and shake well to combine. Pour half over the warm potatoes and toss gently to coat the pieces evenly, taking care not to break up the potato. Allow to stand until most of the dressing is absorbed.
Meanwhile, grill or fry the prosciutto or bacon until crisp. Prosciutto will take 3-4 minutes; bacon 5-7 minutes. When cool, break into bite-sized pieces.
Gently stir in half the prosciutto or bacon to the potatoes. Transfer to a serving dish, drizzle with the remaining dressing and sprinkle on the rest of the prosciutto or bacon. Garnish with mint and serve warm or at room temperature.