German Potato Salad

This ultra-flavorful and satisfying side dish is best served warm.

Ingredients:
1½ pounds baby red fingerling potatoes, washed and cubed into 1-inch pieces (no need to peel)
8 bacon slices, diced
1 yellow onion, diced
2 cloves garlic, minced
½ cup chicken stock
¼ cup apple cider vinegar, or F&L apple cider vinaigrette
Fresh chives, minced
2 tablespoons chopped parsley
Extra-virgin olive oil
Sea salt

Method:
1. Bring a medium-sized pot of water seasoned generously with salt, to a boil. Toss in the potatoes and reduce to a simmer, cooking until the potatoes are just barely fork tender, about 10 minutes. Drain and reserve the potatoes.

2. Coat a large sauté pan lightly with olive oil. Toss in the bacon and bring to medium heat. When the bacon is getting brown and crispy, toss in the onions and cook until they are very soft and aromatic, 7 to 8 minutes ; add the garlic and cook until soft but not browned

3. Add the stock and vinegar. Toss in the cooked potatoes while they are still warm; mix together and cook until the liquid has absorbed into the potatoes. Taste and season with salt and pepper if needed. Garnish with chives and parsley and serve warm or at room temperature.

Bavarian Classics Recipes

In keeping with the warm, soulful flavors of Oktoberfest, this week’s lineup stars such Bavarian favorites as smoky German-style sausages, Brotchen rolls, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fresh fall produce like Delicata squash, red beets and a medley of buttery fingerling potatoes to incorporate into comforting side dishes, this box also includes our signature applesauce, heirloom blueberry juice and a locally-made salted caramel chocolate bar to finish your supper on a sweet note.

Here are a few recipe ideas for the week:

German Sausages with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a warm salad.

Balsamic Roasted Warm Beet Salad
This Barefoot Contessa recipe is not only incredibly beautiful but also extremely flavorful.

Buttered Radishes
These dipped radishes make for a wonderful starter or snack!

Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup stars such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fresh fall produce like Delicata squash, purple carrots and Russian Banana fingerling potatoes to incorporate into comforting side dishes, this box also includes bread pudding accented with raisins and bourbon maple syrup to finish your supper on a sweet note.

Here are some recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.

Purple Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Buttered Radishes
These dipped radishes make for a wonderful starter or snack!

Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

A Taste of Germany Recipes

recipes-jan-21-2016-archived

This week’s box stars the hearty, robust flavors of Bavaria, with classic, all-natural bratwurst complemented by locally-crafted black truffle mustard and housemade sauerkraut, plus seasonal produce like buttery potatoes and red cabbage to help craft our favorite German side dishes (see recipes for details!). Fresh pumpernickel bread, a crisp Pinot Gris and blueberry jam round out this truly-satisfying lineup.

Here are a few recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

German Potato Salad
Seasoned with fresh chives, green garlic and crispy bacon, this traditional side dish is best served warm.

Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Pear Sauce
Lend a fresh touch to this week’s Bavarian fare by serving this lovely sauce alongside.

this week's recipes
simply delicious

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