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Chefs on the Farm
by Shannon Borg & Lora Lea Misterly
Ozette fingerling potatoes are one of only two potatoes that were directly brought north to the United States from Peru. Most other potatoes went to Europe first and were brought west by immigrants. The Ozette came to Washington and was planted at a Spanish fort near Neah Bay. The Spaniards left and the Natives nurtured the potatoes for generations. The Ozette has been recognized by Slow Food's Ark of Taste. Lazy Housewife beans are RAFT listed (an heirloom food initiative).
Makes 6 Servings

Lemon verbena vinaigrette:
• 1/4 cup lemon verbena leaves
• 1 tablespoon organic sugar (evaporated cane juice)
• 1/2 cup white wine vinegar
• 1¼ cups organic canola oil
• Salt and pepper

• 1 cup finely diced cucumbers
• 2½ cups (about 8 ounces) Lazy Housewife beans or other green beans, trimmed and cut on the diagonal into 1/4-inch slices
• 6 Ozette fingerling potatoes (about 1/2 pound), sliced in 1/4-inch rings
• 1/4 cup borage flowers
• Sea salt

To prepare the vinaigrette, bash up the verbena leaves with the sugar in a mortar until bruised. Add the white wine vinegar to the mortar and let steep for 15 minutes. Put the mixture and the canola oil into a blender and puree until emulsified. Strain and season to taste with salt.

To prepare the salad, pour a quarter of the vinaigrette over the cucumbers and reserve. Blanch the beans in a pot of salted water for 2 to 3 minutes, until bright green. Remove the beans (reserve the water) and shock in cold water to stop cooking. Next, boil the potatoes in the salted water for 5 to 7 minutes, until fork-tender but still intact. Shock in cold water.

To serve, arrange the potato slices on plates and scatter with beans. Top with the reserved cucumbers and drizzle with the remaining vinaigrette and high-quality extra virgin olive oil. Sprinkle with the borage flowers and sea salt.

Variations: A creamy cucumber or walnut vinaigrette would also be nice with this salad.


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