Chive Pesto Potato Salad

serves 6

Ingredients

• 2 pounds Halcyon Gold potatoes, quartered or cut into inch cubes
• Kosher salt (such as Diamond Crystal) and black pepper
• 8 ounces green beans, cut into 1-inch pieces
• ¼ cup pine nuts
• 2 garlic cloves, peeled
• 1 cup packed parsley leaves
• ¾ cup extra-virgin olive oil
• ½ cup freshly grated Parmesan
• ½ cup chopped chives
• 2 tablespoons lemon juice

Directions

1. In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.
2. Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
3. Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.

1. Adapted from New York Times Cooking

Herbed Potato Salad

serves 4-6

Ingredients

• 1 ½ lbs Halcyon Gold or Fingerling potatoes, scrubbed and sliced in inch cubes
• 1 ½ Tablespoons white wine vinegar (or substitute fresh lemon juice)
• 1 Tablespoon extra virgin olive oil
• ⅓ cup full-fat plain yogurt (dairy-free if desired)
• ½ teaspoon fine sea salt
• 3-4 scallions, white and green parts thinly sliced
• ⅓ cup chopped fresh parsley
• ⅓ cup chopped fresh dill
• 2 Tablespoon finely chopped fresh chives

Directions

1. Place potatoes in a large pot and cover with cold water by 1-2 inches. Bring to a boil; reduce to a simmer, salt the water and cook until potatoes are tender (about 8-10 minutes depending on size).
2. Drain well, spread out on a sheet pan and let cool for 5 minutes while you make the dressing.
3. In a large bowl, whisk together vinegar, olive oil, yogurt and salt. Add cooled but still warm potatoes, scallions and chopped herbs and toss gently to combine.
4. Serve at room temperature or place in fridge to chill before serving. To store, refrigerate leftovers in an airtight container for 3-5 days.

Adapted from https://gourmandeinthekitchen.com

Stand Hours

OPEN RAIN/SHINE, YEAR ROUND

(may close due to high winds or flooding)

Tuesdays & Fridays: noon to 5 pm

Saturdays: 10 am to 3 pm

FARM STAND LOCATION:

1075 "The Pike" in Arroyo Grande.

We are located on the south side of The Pike,

between Halcyon Road and Elm Street.

write an email to us at

halcyonfarmsag@gmail.com

Grab and Go Harvest Bags

AVAILABLE TUESDAYS AND FRIDAYS ONLY

NO RESERVATION OR SUBSCRIPTION NECESSARY. $20 per bag.

We continue to have a table set up adjacent to our parking lot with the Harvest Bags and the white mail box where you can put your payment ($20/ bag). We accept cash, checks, and Venmo at the table. Or, you can come into the farm stand to pay by EBT or credit card.