The Littlest Potato

More on that little potato in a moment. First I want to do a recap on happenings around here:


Thanks, New Jersey, for welcoming us for the Thanksgiving holiday weekend, and for sending us home with a car-load of leftover food.

Turkey Soup:
1/2 onion chopped and sauteed in olive oil, then add
2 celery stalk, 2 carrots, 2 potatoes, diced
2 cups chicken broth + 1 cup water
1 tbsp dried parsley, 1 bay leaf, 1/2 tsp thyme
2 cups chopped cooked turkey
1 cup cooked wild rice

I cooked the sauteed onions, herbs, and veggies in the broth until the veggies were tender (about 20 minutes), then stirred in the meat and rice to heat them up.

Mr. M helped me inspect my winter gear before the cold descends. Unfortunately, it still isn't cold enough to get really bundled up.


Today I'm slow cooking the remaining tiny white turnips and carrots from the final CSA delivery of the season, and a chuck steak and bag of fingerling (literally finger-sized) potatoes from this month's Penn's Corner Farm Alliance farm stand.

This tiny little purple potato was in the bag:



In the cooker today we have:
1.5 onions, chopped
1 lb bag fingerling potatoes (yellow, red, purple)
1 lb bag baby white turnips
4 carrots, coarsely chopped
3 lbs chuck, cubed, trimmed, browned
1 tsp thyme
1 bay leaf
1/2 tsp salt
lots of fresh ground pepper
1 cup broth + 1 cup water
2 tbsp dried rosemary liberally sprinkled on top

I'm letting that cook for about 6-7 hours on low, and when it's done, scoop out the meat and big veggie chunks, leaving the onions, little chunks, and juices to puree for sauce.