This guy name Lou Altobelli, on the corner of 108 and New Hampshire Ave, sells the most giant horse carrots. I stopped there today to get a picture of one but he was out, so I’ll try again next month. Here’s set up on the weekends (the sign is year-round). It’s still a nice fruit stand if you’re driving by; he waves to everybody so a lot of people stop. I get the sweet corn there, which is really good.
I spent the day in Ashton again, so Tony and my daughter made stuffed bison burgers and potato salad. This is a no-mayonnaise but still creamy potato salad (uses yogurt instead).
Red Potato and Dill Salad
Make ahead so it has time to chill.
6-7 (~2½ pounds red potatoes) diced (don’t peel)*
1 cup plain Greek yogurt
2 green onions, thinly sliced
3 T Dijon mustard
1 T fresh chopped dill
1 t paprika
½ season salt
¼ t pepper
Boil or cook potatoes using your own method until tender. Drain and cool. In a large bowl, combine Greek yogurt, green onions, Dijon, dill, paprika, salt and pepper. Add the cooled potatoes and toss until well-coated. Chill until you need it.
*If you have an old fry maker, you can press the potatoes through it and then just chop them into smaller rectangles.
