German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Ingredients:
1½ pounds fingerling potatoes, such as this week’s German Butterball variety, 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
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
This week’s box stars the hearty, robust, cozy and comforting flavors of Bavaria with all-natural bratwurst complemented by locally-crafted Riesling sauerkraut, freshly-baked rye bread and a pair of bold mustards, plus seasonal produce like red cabbage, sweet onions, rutabaga and Bintje potatoes to help craft our favorite German-style side dishes (see recipes for details!). Honeycrisp apple cider, farm-fresh eggs, kiwi applesauce and cocktail pecans also help round out this truly-satisfying lineup—prost!
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.
Reibekuchen
These classic German potato pancakes are delicious served with applesauce for a sweet option, or topped with sour cream, chives and fresh ground pepper for a more savory taste.
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.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Winter Green Salad with Root Vegetables & Apple
Packed with rutabagas and kale, this super-healthy salad also from Food & Wine is incredibly refreshing.
Reibekuchen
These classic German potato pancakes are delicious served with applesauce for a sweet option, or topped with sour cream, chives and fresh ground pepper for a more savory taste.
Ingredients:
1 pound of potatoes
1 small onion
3 tablespoons flour
1 medium-sized egg
Sea salt
Pinch of pepper (if you want savory pancakes)
Neutral oil for frying
Method:
1. Wash and peel the potatoes, and peel the onion. Grate the potatoes into a bowl using a cheese grater, or food processor fitted with a grating blade. (If there is excess water in the potatoes, drain some of the potato water. Also grate the onion.
2. Add a healthy pinch of salt, and a pinch of pepper if you want the pancakes savory, flour, and the egg. Mix everything together until the batter is well mixed.
3. Heat two tablespoons of oil in a pan and add two tablespoons of batter per pancake. Make sure the pancake is not too thick or too large to ensure proper cooking. You probably won’t be able to fit more than 2-4 pancakes into your pan at the same time.
4. Cook the pancakes until both sides are golden brown, 3-4 minutes per side, then remove them from the pan and allow to drain on a paper towel or similar to allow the oil to absorb. (You can then put the pancakes in the preheated oven to keep them warm.) Repeat the process with the rest of the batter, adding more oil as needed, and serve immediately with your preferred toppings.
Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like Delicata squash, Hakurei turnips, leeks and rainbow carrots to incorporate into comforting side dishes, this box also includes red Pimento peppers, roasted pecans and our signature cornichons, plus Honeycrisp apples and our accompanying apple cake mix to bake up a fitting dessert for this cozy and comforting feast—prost!
Here are a few recipe ideas for the week:
Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)
German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful recipe from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Honeycrisp Apple & Rainbow Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
