The gardens all froze last Tuesday, so this week (September 20th) will be our last delivery. The boxes will be extra full to cover the last week that we planned on delivering. We appreciate you as customers this year. Thank you for being patient with us this first year. We hope to have you as customers as we continue to improve over the next years. Please look for a survey in your e-mail. Your input will help us make improvements for next year.
What you'll find in your basket this week:
- Potatoes - see page 122 in From Asparagus to Zucchini
- White - These make great baked potatoes.
- Blue - These taste great baked. They also make fun purplish mashed potatoes.
- Cranberry Red - Bright red skin covers unusual pink flesh. This potato's fine, moist texture is ideally suited to boiling or sauteing.
- Carola - Sunny yellow potato from Germany boasts a smooth, creamy texture and exceptional flavor. Suitable for baking or frying.
- Rose Finn Apple Fingerling - Rare and beautiful rosy-colored heirloom fingerling potato with moderately dry yellow flesh. Splendid baked or boiled.
- Russian Banana Fingerling - Rare European heirloom potato. Savory finger-sized golden tubers are exquisite baked, boiled, or in salads.
- Carrots - see page 46
- Onions - see page 106
- Cucumbers - see page 68
- Tomatoes - see page 154
- Spaghetti Squash - see page 164 (see 5th bullet under cooking tips) We usually serve like spaghetti with red pasta sauce and bread sticks.
- Buttercup Squash - see page 164
- Pumpkins - see page 126 (the small one is for cooking, the rest are decorative)
Here are the two recipes that came on the seed packages of the specialty potatoes:
Savory Roasted Potatoes
1lb Potatoes (Baby, Medium or Large)
Olive oil or butter
1/2 tsp, crushed savory, dill or rosemary
1/2 tsp, salt
Wash and dry potatoes. Rub with oil, herbs, and salt. Bake uncovered at 425 degrees until tender (around 20 minutes for a baby to 60 minutes for a large).
Serves 3-4
Microwave Baked Potatoes
For one baked potato we recommend 5 minutes in your microwave, on high, then 5 minutes in a pre-heated conventional oven to get that wonderful baked potato skin that a plain microwave just can't offer. Don't forget to prick the potato with a fork before microwaving.
For 4 baked potatoes: Prick potatoes with a fork. Microwave on high for 10 minutes, then for 10 minutes more in a preheated conventional oven. Baking times may vary by variety and especially by size of tuber (small ones bake quicker).
