Box #11: Red Onions, Red Potatoes, Red Tomatoes!

Animal Place News

The recent rescue of 3,000 hens has been covered by News 10 Sacramento, Fox40 News, Vacaville ReporterThe Union and of course on the Animal Place website.  Please share their story widely and help raise awareness and compassion for all species.

What’s inside:

Red Wing Onions – the ultimate sandwich onion!

Colorado Rose or German Butterball Potatoes – use these plus the red onion in the potato salad recipe below.  No mayo!  We may not have enough red potatoes to go around, so some of you may get the perfect-sized German Butterballs.

Purple beans

Mixed cherry tomatoes – yellow and red sweetness!  A bigger bag.

Black Beauty Eggplant – Slices work well on the grill, brushed with olive oil and basil.

Lemon Cucumbersgrowing green

Green Cucumbers

Romaine or Green Leaf Lettuce

Yellow Summer Squash

Dark Green Zucchini

Fresh thyme – this goes especially well with roasted or sautéed squash

What’s happening on the farm:

Are you interested in reading more about the veganic movement?  We recently published an article about our farm in Growing Green International, a UK-based magazine about vegan organic growing.  Growing Green features a mixture of articles that cover practical, technical, and ethical issues, as well as more humorous items, hints and tips, letters and illustrations.  You can subscribe online to this twice yearly publication.

Easy Champagne Vinegar Red Potato Salad – by Gluten Free Goddess

It’s barely a recipe. All you need is some good tasting extra virgin olive oil, a light but bracing vinegar, a diced red or purple onion, sea salt, fresh cracked pepper and some tarragon. Easy vegan bliss.
1 bag of ripe and firm Red Bliss potatoes – about two pounds
1 medium red onion
Organic extra virgin olive oil
Champagne vinegar
Sea salt and fresh cracked pepper
Tarragon – fresh, snipped, or dried


Heat a large pot of fresh cold water to boil. Add some sea salt.

Wash off the potatoes; leave the skins on. Cut the potatoes into quarters or bite size chunks. Put them into the water and simmer until fork tender – about 20 minutes.

Meanwhile, dice the onion.

Drain the potatoes well and pour them into a large bowl. Add the onion and lightly mix. Add enough extra virgin olive oil to moisten the potatoes – about 1/4 cup or so. Drizzle liberally with the Champagne vinegar and toss. Taste test.

 Add more if needed. Don’t be stingy.
Season with sea salt, cracked pepper and tarragon. Mix well with a wooden spoon. I like to soften the shape of some of the potatoes, but not all. I prefer my potato salad with some definition.
And now you have a choice. You can serve it warm – which is divine. Or cover and chill it. Once chilled, taste test for seasoning adjustments because the chilling process dampens the flavors a bit.
potato salad

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