Savitsky Farm / Blog / Posts by Lauren Hickey


Posts by Lauren Hickey


Posted on by Lauren Hickey


Did you know potatoes are related to peppers, tomatoes, tobacco and eggplant? The nightshade family includes many medicinal plants as well as staple crops, such as potatoes. Although potato tubers aren’t naturally toxic like some nightshades, the green leaves and green skins of tubers exposed to the light are toxic. It’s easy to get bored of the monotony of mashed, baked, and fried potatoes, but here are a few recipes to help you embrace the full potato potential!


Papitas Chambray al Cilantro

* This is a great recipe to use your tiny potatoes


  • 2 cups small red/white potatoes

  • Salt to taste (optional)

  • 1/4 cup olive oil

  • 20 sprigs cilantro, leaves

  • 1 clove garlic

  • 1 green serrano chile, or to taste

  • 1 lemon, juice

  • 1 teaspoon chicken bouillon

  1. Cook the potatoes a pot of boiling salted water until soft and can be easily pierced with a toothpick. Then drain.

  2. Heat the oil in a skillet over medium-high heat and fry the potatoes until the skins begin to wrinkle.

  3. Blend the cilantro leaves along with garlic, serrano chile, lime juice, bouillon and 3/4 cup water. Pour this sauce over the potatoes and cook, stirring occasionally, until the sauce thickens green and potatoes are to taste.

  4. Serve as an appetizer or as a side dish.


Potato, Onion, Cabbage Stew


  • 6 tablespoons unsalted butter

  • 3 medium leeks, thinly sliced or 2 medium onions, diced

  • 1 medium green cabbage, shredded

  • 2 garlic cloves, finely chopped

  • 2 medium white, peeled and diced

  • 2 medium red potatoes, peeled and diced

  • 2 cups chicken or vegetable stock

  • 2 ½ teaspoons kosher salt

  • Thyme, basil, and parsley to taste

  • Black pepper to taste

  • Grated Parmigiano-Reggiano, to serve


  • Melt the butter in a large pot over medium-high heat, add the leeks/onions and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.

  • Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

Purslane - The Wonder Weed

Posted on by Lauren Hickey

You’ve probably seen purslane hundreds of times in your life but never recognized the diamond in the rough! Purslane is a succulent that survives well in dry and extreme conditions, but we Americans are missing out if we pass it off as a weed. In Europe, the Middle East, Asia, and Mexico purslane is a cherished food! Every part of the plant is edible, and it can be eaten raw in a salad or cooked in a soup or stir fry. Purslane’s biggest perk is that it is higher in Omega-3 fatty acids than any other leafy veggie and is rich in vitamins A, B, and C, calcium, iron, and antioxidants! It is even used in traditional Chinese medicine!
Recipe ideas:
Wilt into a soup
Saute with swiss chard and kale and add it to pasta
Add to a smoothie
Substitute for spinach on a sandwich
Add into a stirfry
Feeling bold? Eat it in a salad!
Purslane salad with quinoa, peas, and radishes
Purslane salad with cherries, feta, and mint
Purslane salad with tomatoes, onions, feta cheese, olive oil and lemon dressing

Garlic Scapes

Posted on by Lauren Hickey

This week we are highlighting garlic scapes! The scape is the bonus surprise that sprouts up in the middle of the garlic plant! Their flavor and aroma is slightly milder than garlic cloves, and their unique texture and shape allows for their own niche in your recipes! Although they can be used as an aromatic herb to season or spice up a recipe, it can also be used as a vegetable (as in a stir fry). Quick tip: cut the scapes into pieces using a handy pair of kitchen scissors. Here are two easy recipes to start you off:


Garlic Scape Pesto


  • 10 large garlic scapes cut into 2 inch pieces

  • 1/3 cup unsalted pistachios or roasted pine nuts or sunflower seeds

  • 1/3 cup finely grated Parmigiano-Reggiano

  • Kosher salt and black pepper

  • 1/3 cup extra-virgin olive oil

  • 1 tablespoon lemon juice


Puree the garlic scapes, pistachios or pine nuts, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil and lemon juice through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.) Serve with your choice of pasta or crackers!


Grilled Garlic Scapes


  • 10 large garlic scapes cut into 5 inch pieces

  • 3 tablespoons olive oil

  • Salt and pepper to taste

  • Parmesan cheese

  • Lemon juice (optional)


Cut scapes to desired length and in a bowl toss with a little olive oil, salt, and pepper. Place on aluminum foil and cook over direct heat on the grill for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of salt, Parmesan cheese, and maybe a bit of lemon juice and zest. The flavor will be milder and sweeter than raw garlic.