Keeping On!

Written By Josh Jennings

A new way to make asparagus!

Recipe Below

The weeks are flying, the plants are flying into the soil, and the farm is in full swing. The rain has been a bit of a dance partner—sometimes stepping on my toes—but I’ve managed to sneak in plenty of field work between the drops.

Asparagus season is winding down, and wow, what a run it’s been. This week’s recipe gives it a worthy send-off: a potato salad with asparagus pesto that’s bold, herby, and just the thing to knock your garden clogs off.

This Week’s Veggie/Goldi Box:
Asparagus, baby salad mix, spring radish, fresh yellow onions, carrots, and potatoes

This Week’s Spice from Stock+Spice:
Tuscan Blend

Order a veggie box here!

Josh’s Noshes
Potato Salad with Asparagus Pesto

Check out a short video of me making the dish here

Spice Profile: basil, fennel, garlic, onion, oregano, red chile flakes, rosemary

Simple to make—and dangerously hard to stop eating!

Ingredients:

  • 1.5 lbs potatoes

  • 1 lb asparagus

  • Olive oil

  • ½ cup grated Parmesan cheese

  • ¼ cup roasted pumpkin seeds (pepitas) or pine nuts

  • 2 tsp Stock+Spice Tuscan Blend

  • Optional: lemon wedge for garnish

Instructions:

  1. Boil the potatoes: Cube the potatoes into even-sized pieces. Place in a pot of water, bring to a boil, and cook for about 35 minutes, or until a fork slides in easily.

  2. Blanch the asparagus: While the potatoes cook, rinse and trim the asparagus. Cut into 2-inch pieces and boil in a separate pot for 8 minutes. Drain and rinse with cold water.

  3. Make the pesto: Add the blanched asparagus to a food processor with a splash of olive oil. Blend until smooth. Add the Parmesan, pumpkin seeds (or pine nuts), and a bit more oil. Blend again. Add the spice packet and more oil as needed to achieve a creamy, spoonable texture.

  4. Combine and serve: When the potatoes are done, drain and rinse briefly with cold water. Combine them with the asparagus pesto. Serve warm or chill and serve cold.

  5. Garnish (optional): Add a squeeze of lemon just before serving to brighten the flavors.

Enjoy!
Perfect for picnics, potlucks, or just a quiet moment on the porch with a fork in hand.

Josh Jennings