WHAT’S IN THE BOX:
carrots
green onions
garlic
shell peas
Russian Banana fingerling potatoes
dll, cilantro, or rosemary
chard, beets, or kale
cabbage-small shares
fennel-large shares
kolrabi-1/2 small shares
snap peas- other 1/2 of small shares
lettuce

VEGGIE ID:
By now everything should be pretty familiar but I’d like to talk a little about the potatoes. We planted around 8 varieties of potatoes and from here on out you will get a different type each week. For the next few weeks they will be considered “new” potatoes meaning the skins haven’t set. We wash them lightly here on the farm to remove as much dirt as possible without damaging the fragile skin, but you will want to wash them again before cooking. Today’s potato is a fingerling call Russian Banana. As with most fingerlings, the flesh is dense and waxy. When the first potatoes arrive each summer I like to enjoy them in simplest forms. Steam until fork tender, then drizzle with melted garlic butter and top with fresh parsley or dill. Or toss potatoes with olive oil and salt, sprinkle with fresh rosemary and garlic, then roast in the oven at 400-ish.

In case you wondered how potatoes grow, below is a picture of a plant we dug up. All these came from one potato chunk. In April we dug furrows, dropped 2” potatoes pieces a foot apart, covered them, then hilled up soil around the plants as they grew (about 3 times). Then a week or so after they flowered, we started digging around, and voila! All the varieties are still quite small, but we planted a ton of this variety and we just couldn’t wait!

Jim harvesting Russina Banana Fingerlings

I’m going to leave it there for tonight to go make dinner. Baked salmon with lemon and dill, roasted fingerling potatoes with rosemary, and salad.

I hope you have a good holiday tomorrow. Maybe a little time off???? As for us, Veggies take no vacations so neither do we.

Jen

CSA Newsletter - Week 4 - July 3, 2019