Unfinished business--here is a promised photo of "security" plants from last posting. Please note the R. Rugosa, shrub rose) in full bloom. This rugged plant serves many purposes, primarily hardiness in our climate plus the gift of hundreds of beautiful blossoms in June. It also offers thick thorns on every stem--animals and intruders will not venture across a patch of shrub roses. If you take the time to "dead head" spent blooms, a second flush is promised. We dead head patiently, enjoy the second flush, and then leave the hips to ripen and cheer the with colors varying from bright yellow orange to wine red. See January 4, 2010, post for a picture of rose hips in the snow. winter landscape. Bees love it.
Our summer picnic supper menu can be enjoyed any day. If guests want to "bring something" encourage them---you'll discover new recipes! We enjoyed cocktails and nibbles on the patio, but brought supper indoors due to a threat of rain.
An informal centerpiece was needed for the table, so a few cuttings of tarragon (now chest high in the garden), the remaining peonies, and some gold yarrow were free. Never hesitate to snip plant material from the yard if you have no time or inclination to buy commercial flowers. Low glass or ceramic containers from the kitchen cupboard stimulate creativity. We prefer low arrangements on the dining table so all guests are in full view for good conversation. We dried the extra tarragon (see post January 24, 2010).
MENU Plate of cheeses, crackers, nuts, olives, and grapes for pre-supper nibbles with our drinks. Grilled all beef franks and buns Potato Salad with vinaigrette dressing Black Bean "Poor Man's Caviar" or Succotash salad Green bean & Hearts of Palm Salad Sorbets and cookies for dessert Coffee & Iced Tea
Everybody knows how to do the noble hot dog---grill outside or boil on the kitchen stove top.
Follow package instructions.
We split open our buns, butter them, and run under the broiler for about 2 minutes for a light toast.
You may also "toast" yours on the barbecue grill if that's how you are doing the franks.
4th of July Potato Salad
4 pounds Yukon gold potatoes (any waxy, thin skinned potato will do -- no Russets please)
Wash potatoes if needed and DO NOT PEEL. If potatoes are different sizes, select same size for even cooking, or cut large ones in half for cooking. Cover with water in a large saucepan and gently boil about 30 minutes, depending on size. Test for doneness with a kitchen fork--they should just pierce through--DO NOT OVERCOOK or they will fall apart in your salad.
Drain off cooking water and immediately cover with COLD water to stop cooking. When cool, drain well and let potatoes air dry a bit so dressing is better absorbed.
Dice one large onion (white, yellow, red, or your favorite). Add to the potatoes before dressing.
Quarter potatoes unless they are already bite size. It is desirable to have an open cut on each piece of potato to absorb dressing flavors. Place in a salad bowl and toss with 1-2 teaspoons salt. Sprinkle with 1/4 cup dry white wine or dry Vermouth. Toss gently and let stand a few minutes.
Potato Salad Vinaigrette Dressing (for those who don't like Mayonnaise)
Place ingredients in a pint glass jar (with fitting lid):
1 cup olive oil (or canola)
3 Tablespoons cider vinegar (use more if you want a "German" style taste)
1 teaspoon Dijon style mustard
1/2 teaspoon salt
1/2 teaspoon ground white pepper (black OK)
SHAKE well, let stand a few minutes, and taste for salt. Add more if needed--potatoes need a lot of salt.
If you like "heat", add 1/8 teaspoon Wasabi powder or 1/8 teaspoon red or green chili powder for a unique twist.
Dress the salad at least an hour before service. Salad may be made a day ahead and refrigerated. Start with just enough dressing to coat potatoes--if you have extra, store it in the refrigerator in the pint jar and use on your next salad, potato or otherwise.
Black Bean "Poor Man's Caviar" or "Succotash" Salad
The term "succotash" comes from the New England native American word for boiled corn kernels msickquatash. It is a food dish consisting mainly of corn and lima beans or other shell beans.
Succotash became popular during the Depression because it was inexpensive and made from readily available ingredients. Now we are interested in returning to use of local products so these simple ingredients enjoy a new vogue. There are many regional variations.
Combine the following ingredients in a salad bowl:
2 cups cooked and drained black beans (canned or pinto OK)
2 cups cooked and drained tender corn kernels (canned OK, or boil ears and cut off kernels)
1 large onion (any color) finely diced
2-3 cloves fresh garlic, pressed and scraped into bowl
Optional:
1 large cucumber, peeled and diced and/or
3 ribs young celery, diced
Dressing
1/3 cup vegetable oil (canola)
1/3 cup cider vinegar
1/3 cup white sugar
Heat if in a hurry to dissolve sugar. Let cool.
Add 1 teaspoon salt
Add 1/4 teaspoon chipotle or other red chili powder
Add juice of one lime
Shake or mix and dress salad.
Best if made one day ahead and refrigerated until service.
At service, top portions with fresh chopped cilantro.
Happy picnicking!
Kitchen Garden Cook
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