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June in the Hudson Valley is my favorite time of year. It also coincides with being one of the busiest times of year, but I wouldn’t have it any other way. There is a feral energy that is contagious. Social calendars are stacked. Dinner outside is once again available to you, there are garden parties to attend, backyard impromptu barbecues to host, bars to pop into, friend’s art studios to visit and generally speaking too much wine to sip. So it feels appropriate that we are leaving for Nova Scotia tomorrow July 2 and returning for my other favorite time of year here - September.
Today’s newsletter will be a quick one as I’ve yet to pack up my pantry and ensure that I’ve brought enough kosher salt to get me through the summer. It’s imperative for us all. For the next two months I’ll be writing to you from The Windy Poplars on the north shore with the occasional dispatch from other parts of the province.
On my list of things I’d like to accomplish this summer are:
Complete three personal essays
Shower exclusively outside (sometimes with a beer)
Take Sugo on a long beach walk every day
Cook outside as much as possible
Eat many ice cream cones
Perfect my blueberry muffin recipe (for you)
Go blueberry picking for your muffins
Read many books (some smutty)
Lay in the hammock while reading those books
Tell me, what’s on yours?
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My lovely Helen Dealtry has done it again! Helen and the lovely Finch boys, Andrew and Michael have collaborated on a gorgeous line of tabletop wares for summer. I love the whole collection, but I’m particularly smitten with the linens and the garden plates. They are prefect for entertaining outside and just look at those gorgeous prints Helen came up with. I am in awe!
Fun fact, Andrew and I met in Hudson long before we lived here. One NYE we were both in line for caviar and there were two tins left. We each wanted two, but given the holiday spirit we settled on one per person. We became friends and I even shot some of Back Pocket Pasta at their home.
If you ever visit Hudson, popping by their store is a must. They have exquisite taste in all things furniture, clothing, antiques, you name it. Take a peek.
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Snappy and Herby Potato Salad with Frizzled Leeks
This potato salad begs for warmer weather and possibly a beach blanket. The combination of the tender boiled potatoes with the raw crunchy fennel and celery offer a lovely contrast in textures and the mustard dressing gives it lovely zip. This dish can be made a day or two in advance without the herbs if you’d like to get ahead of things. Bring to room temperature before doing so, stir through the herbs and top with the frizzled leeks right before serving.
A NOTE: If you prefer to use store bought fried shallots instead of frying the leeks, DO!
Time: 30 minutes
Yield: 6 to 8 servings
INGREDIENTS
2 pounds Yukon Gold potatoes
½ cup kosher salt
1 cup thinly sliced fennel
2 celery stalks, thinly sliced
2 stalks green garlic, thinly sliced, or two grated garlic cloves
2 spring onions, thinly sliced or 3 scallions thinly sliced
1 cup roughly chopped tender herbs, such as mint and parsley
3 tablespoons Dijon mustard
3 tablespoons olive oil, plus more as needed
1/4 cup lemon juice
Freshly ground black pepper
Flaky salt
For the fried leeks:
1 medium leek - rinsed for grit and sliced into ¼ rounds, white and light green parts only
3 tablespoons grapeseed oil
Flaky salt for finishing
METHOD
In a large stockpot or Dutch oven add the potatoes and add enough water to cover the potatoes. Add the salt and bring to a boil and cook until the potatoes are tender and easily pierced by a fork, about 10 to 15 minutes.
Drain the potatoes and when cool enough to handle, roughly chop them.
In a large bowl add the potatoes, fennel, celery, green garlic, spring onions, herbs, mustard and olive oil and lemon juice. Season very well with salt and a few grinds of black pepper. Toss together gently until well combined, taste and adjust seasonings as needed with salt and more oil if needed.
Meanwhile, make your fried leeks. In a 12-inch skillet, heat the oil over high heat, when it shimmers add the leeks and cook, stirring occasionally, until crispy and golden, 3 to 5 minutes.
With a spider or slotted spoon, carefully transfer the shallots onto a paper towel-lined plate and sprinkle with flaky salt.
Refrigerate until you’re ready to serve and finish with a few pinches of flaky salt and a generous handful of fried leeks.
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See you next week — I’ll be on Atlantic time!
With love,
Lu x
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