The Return of Saturdays at Clagett Farm

This weekend -- in addition to the Cheverly Prom (aka Cheverly Town Council Dance) and Cheverly Day proper -- marked the opening of our CSA -- Clagett Farm. We got beautiful strawberries, lots of greens, seedlings and herbs. Paul and Maggie continued their deep, loving relationship with mud and a fellow CHVchick got to take her first trip to the farm. All in all, a fine first outing of the season. This week, I'll start a new tradition -- a recipe each week based on whatever we get from the farm and our local famer's market -- Cheverly Community Market -- combined. The Market opens next week -- hope lots of you make it out.

Farm Herb Potato Salad

8-10 yukon gold potatoes, boiled in well salted water until soft and patted dry

1/2 c. good olive oil

2 tbs. white balsamic vinegar (I use a pear-infused white balsamic, more or less, to taste)

1/3 c. mixed fresh herbs (I used a mix of tarragon, dill, cilantro, and garlic chives), finely chopped

Make a viniagrette by emulsifying the olive oil and vinegar, then add the herbs. Add the viniagrette to a large bowl with the cooked, dried potoatoes. Smash about half of the potatoes with the viniagrette to soak up the oil and continue folding until it's well-incorporated. Chill.