This week your basket contains: green elephant garlic, green onions, Asian broccoli (full shares), snap peas, carrots, spinach, NEW POTATOES, and lettuce.
The first harvest of new potatoes is one of the highlights of the year for us. They are called “new” because you dig them while the tubers are still forming. In addition to the spuds having very soft, thin skin that is very delicate, the tubers are very sweet because none of the sugars have been converted to starch (which the plant does as it dies down and prepares the tubers to be in storage). We love them simply steamed and dressed with butter, garlic and a bit of salt and pepper. This is also a great recipe for new potatoes.
NEW POTATO AND SPRING ONION PIZZA
1 pizza dough
Cornmeal and/or flour for pan or pizza stone
1 spring onion, chopped using white and light green parts
3-4 medium new potatoes, thinly sliced
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
Kosher salt and pepper
1 1/2 tablespoons extra-virgin olive oil
1 1/2 cups grated Gruyere, aged Gouda or other flavorful cheese
EASY ROASTED NEW POTATOES
Last night Polly roasted new potatoes in a very simple way. While I was grilling other things on the barbecue, she made a simple tray by folding up the edges of a small (1 foot square) piece of aluminum foil. She poured in 2 –3 Tbs. of olive oil then placed halved new potatoes face down on the improvised tray. She sprinkled them with salt, pepper, chopped scallions (green onion tops would work well, too), and dill. We placed the tray on the lower level of the barbecue and turned it occasionally to insure even cooking. When the spuds were tender to a fork, they were easy to pop off the foil and they came out with a nicely crisp cut face and a light fluffy center. Yum!
With the unseasonably cool weather, things in the garden are coming along slowly, but they are definitely coming along. We expect to have turnips and radishes in the next week or two. We also have a good looking crop of kohlrabi that is on the verge of harvest. The broccoli and cabbages are liking the weather and putting on good growth without being pushed to early heading.
Our website has an extensive recipe section. That area of the web site is password protected. See the footer of this note for the password.
PLEASE COME TO THE FARM ON SUNDAY, JUNE 24TH. This is the day we have set aside for our first subscriber day pot luck lunch. This is a day for you to come see the farm, tour the gardens, meet other subscribers and share a meal with us all. Things will kick off at 11:00 and go until 3:00. Visit our web site for directions.
The bags we pack your greens in are compostable (more or less) but NOT recyclable; please do not put them in with your other plastic recycling. We can, however, re-use them for you if you wash them, WRITE YOUR NAME ON THEM, and return them to us in your basket. Some subscribers also have their own cloth produce bags (some home-made) that they prefer we use. Again, just write your name on them and send them to us in your basket and we will use them for you.
We now have MIXED FLOWER BOUQUETS. If you want us to add them to your basket (one time or standing order) please let us know.
We also have RHUBARB. We can add some to your basket for $3/bunch (approx. 1 Lb., enough for one pie).