Watercress Salad with Apricot and Blue Cheese Potatoes


How I love cable access television! I just watched Elaine’s latest interview on ACTV (Adams County Television). She was recently a guest on Mark Berg’s show, Community Focus where he featured CSA’s. Watch it at https://vimeo.com/62109515. It makes me wish AGAIN that I had a job on television. Her first interview on ACTV was many years ago with me asking the questions – pretending I was Samantha Brown from the travel channel.
Elaine, what a smart, confident and knock-out representative of farmers you are!

And, it reminded me that I owe my blog a recipe. I made this for dinner after our last CSA pick-up. It uses Everblossom potatoes, parsley, butter crunch lettuce and watercress. I served it with baked chicken breast tossed with olive oil, salt pepper and Everblossom rosemary. My oldest, Audrey, actually cheered, “Hooray Hooray, Mamma made the best supper today!” I think she knows exactly what she’s doing.

The proportions in this recipe serve 3 to 4 comfortably.

The Salad
The peppery watercress is complemented by the tart apricot and sweet dressing.
Combine the following in equal portions:
1 head of butter crunch lettuce, rinsed, dried and chopped
1 bunch watercress, washed and chopped
1 handful of diced dried apricots
Poppyseed dressing (we love Brianna’s)

The Potatoes
I LOVE blue cheese on potatoes.
Peel about 15 to 20 small potatoes. Steam them in a steamer basket for 15 to 20 minutes until fork tender.
Remove them and empty the water, then put the potatoes back in the pot with 1/4 cup milk, 1/4 cup blue cheese dressing and 2 tablespoons chopped parsley.

…p.s. food photography is hard.