{"id":8543,"date":"2016-07-04T22:11:11","date_gmt":"2016-07-04T22:11:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8543"},"modified":"2016-07-04T22:11:11","modified_gmt":"2016-07-04T22:11:11","slug":"kielbasa-potato-salad-with-lovage-japanese-turnip-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8543","title":{"rendered":"Kielbasa; potato salad with lovage; Japanese turnip greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8545\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/kielbasa_potato_salad_turnip_greens.jpg\" alt=\"kielbasa_potato_salad_turnip_greens\" width=\"600\" height=\"450\" \/><\/p>\n<p>Not a fully traditional 4th of July\u00a0dinner, but then it was actually only the 3rd of July.<\/p>\n<p>It wasn&#8217;t even a particularly <a href=\"http:\/\/jameswagner.com\/2005\/07\/german_food_can.html\">German<\/a> meal.<\/p>\n<p>Yes, I knew that kielbasa was\u00a0not the American hot dog, or German in its origin, even if most versions actually are more yummy than a hot dog, and perhaps at least as good as some German sausage; the\u00a0mustard I used\u00a0wasn&#8217;t\u00a0yellow American, but it was whole-grain and German in style, and\u00a0very tasty; the potato salad was nothing like most\u00a0&#8216;creamier&#8217; versions\u00a0that are being\u00a0enjoyed this weekend, but the formula I\u00a0went with\u00a0gave me an excuse to use some unusual spring alliums and herbs I had on hand, and it was pretty light\u00a0(clearly not an adjective usually associated with this dish); finally,\u00a0the idea of braised greens as an aside, especially if they belonged\u00a0to a somewhat exotic Japanese turnip, would likely be anathema to\u00a0most Americans.<\/p>\n<ul>\n<li>four small-diameter Kielbasa sausages from Millport Dairy Farm,\u00a0boiled and served with a German-style mustard<\/li>\n<li>small red new potatoes from Norwich Meadows Farm, prepared along the lines of <a href=\"http:\/\/cooking.nytimes.com\/recipes\/7726-german-potato-salad-with-lovage\">this 2004 Melissa Clark recipe<\/a>, with some modifications; I used potatoes from Norwich Meadows Farm,\u00a0baby (thin) red-skin shallots (thin) from Lani\u2019s Farm rather than red onion,\u00a0local apple cider vinegar from Race Farm, bacon from Millport Dairy Farm,\u00a0fresh\u00a0garlic cloves from Stokes Farm, whole-grain German mustard from Whole Foods, the lovage was from\u00a0Campo Rosso Farm, parsley from Phillips Farm, and, instead of chives, I used the green parts of the red-skin shallots<\/li>\n<li>Japanese <a href=\"http:\/\/foodbeest.com\/2011\/06\/28\/turnips\/\">Hinona Kabu turnip<\/a> greens from Norwich Meadows Farm, washed, wilted\u00a0in olive oil in which\u00a0several chopped\u00a0fresh\u00a0garlic cloves from Stokes Farm\u00a0and a few chopped stems of\u00a0cauliflower whose florets had been used\u00a0in <a href=\"http:\/\/food.hoggardwagner.org\/2016\/07\/03\/duck-radish-sprouts-cauliflower-tomato-fairy-eggplant\/\">an earlier meal<\/a> had been lightly-browned\u00a0only just before, the vegetables seasoned and drizzled with olive oil<\/li>\n<li>the wine was an Italian (Emilia-Romagna) sparkling red,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/other-types\/champagne-sparkling\/sorbara-emma-lambrusco-nv\">Cantina di Sorbara Emma Lambrusco di Sorbara NV<\/a>, from\u00a0Chelsea Wine Vault<\/li>\n<li>the music was the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=26188\">Wizards &amp; Wildmen<\/a>&#8216;, piano music by Charles Ives, Henry Cowell, and Lou Harrison, performed by Anthony de Mare<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Not a fully traditional 4th of July\u00a0dinner, but then it was actually only the 3rd of July. It wasn&#8217;t even a particularly German meal. Yes, I knew that kielbasa was\u00a0not the American hot dog, or German in its origin, even if most versions actually are more yummy than a hot dog, and perhaps at least &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-8543","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8543"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8543\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}