Each week, we get half of a share of organic veggies and fruit from a Community Supported Agriculture (CSA) group based in Westfield. And, each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
This week our CSA share was huge! It included lots of peaches, a pint of blueberries, red leaf lettuce, sugar snap peas, onions, potatoes, fennel, cabbage, marjoram and swiss chard.
Never used marjoram in anything? It smells like a combination of oregano and thyme. It goes well with poultry but we’re going to try it in a potato dish. Here’s the recipe:
Potato Dumplings With Marjoram
3 lb floury potatoes
1 teaspoon dried marjoram
1-2 tablespoons flour
1. Peel and wash the potatoes. Cut 450 g (1 lb) of the potatoes into quarters and boil them in salted water in a covered pan for 25-30 minutes, until tender.
2. Grate the uncooked potatoes into a bowl of cold water. Squeeze the grated potato out well in a tea-towel.
3. Drain the boiled potatoes, heat to evaporate excess moisture, mash and mix them with the grated potato. Add a generous sprinkling of salt and the marjoram. Work the ingredients together into a malleable dough, adding 1-2 tablespoons flour to give the correct consistency.
4. Bring the water to the boil with a generous sprinkling of salt. With damp hands shape the potato dough into dumplings of equal size.
5. Transfer the dumplings to the boiling salted water, reduce the heat immediately and cook the dumplings in an open pan for 20 minutes.
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