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2016 Denison Farms Newsletters

June

week 1
week 2
week 3
week 4

July

week 5
week 6
week 7
week 8

August

week 9
week 10
week 11
week 12
week 13

September

week 14
week 15
week 16
week 17

October

week 18
week 19
week 20
week 21

November

week 22
week 23
week 24
week 25




Denison Farms Harvest Box 2016 Week 7 (July 19)

In this box:
½# Spinach, 1.5# Sweet Girl Tomatoes, 1 basket cherry tomatoes, 1 bunch Cilantro,
1 head Garlic, 2# Red Gold Potatoes, 1 bag Padron peppers, 2# French White zucchini, 1 large box Strawberries (weights are approx.) Everything is Organic!

Padron Peppers
  
  I wrote about Padron peppers a few weeks ago (Newsletter Week 5), but I’ll repeat myself this week, since some of you missed that week, and we’ve been trying a few different cooking methods in our kitchen.
    Padron peppers are picked when they are very young, so you eat the whole pepper (except the stem). The seeds are tender and edible at this young stage—and I enjoy their crunchy texture. What’s somewhat unique (and fun) about Padron’s is that most of them are mild, but occasionally, there’s a hot one in the bunch! We have fun trying to guess which ones will be hot, but it’s really quite random.
    Commonly, Padron’s are sautéed in olive oil and salt until their skin is blistered, then (once cooled) you hold the stem and eat the entire pepper in one or two bites. We have discovered that they are also quite nice in a mixed sauté with onions and other vegetables. You can sauté them whole, or cut them into bite-sized pieces first. Remove the stem either before cooking, or at the table (if you don’t mind getting your fingers a little oily).

Red Gold Potatoes are a lovely variety that you don’t often see in the grocery stores. Red Gold potatoes are fine-textured and moist. They are closely related to Yukon Gold potatoes, and, like Yukon Gold’s they are considered an “all around” potato—which means they are good cooked a variety of different ways. They make excellent potato salad (recipe below), and are very good roasted, mashed, or just boiled and served with butter or your favorite ranch-type salad dressing. If scalloped potatoes are in your culinary repertoire, Red Gold potatoes are perfect for that recipe. I am currently working on a scalloped potato recipe for the newsletter, but last night’s trial came out way to soupy. ….. I should have a recipe ready next time Red Gold potatoes are in the box.

Simple Potato Salad:     This recipe is excellent either warm or chilled.
1. Finely chop ½ a mild onion, place in a large bowl.
2. Cover with good olive oil and mild-flavored vinegar (use about twice as much olive oil as vinegar—and you can use any mild-flavored vinegar for this recipe. I like unsweetened rice vinegar, but white wine vinegar, or even apple cider vinegar would be nice. Don’t use Balsamic vinegar—its flavor is too strong).
3. Cut 2 lbs. potatoes into bite-sized chunks.
4. Cover potatoes with water, add 1 tsp. salt. Boil for 10-12 minutes or until soft.
5. Drain potatoes and (while still warm) add to bowl with onions, olive oil & vinegar. Stir gently. Cool 10 minutes (or longer). Serve warm or chilled.
6. (optional) When chilled, add chopped basil, cilantro, or parsley and stir gently.

Summer Squash
    There are dozens of different varieties of summer squash, with zucchini perhaps the most common. This week’s box has French White zucchini, also known as Lebanese squash. The French White zucchini can be cooked any way you would cook regular zucchini. We think the flavor is a little sweeter, and texture is less watery than standard green zucchini. Interestingly, the reason you don’t see French White zucchini in the grocery stores is that it bruises easily, and therefore is not a good option for grocery store trade where durability is a prime consideration.

Sweet Girl Tomatoes—These are the sweetest of our tomato varieties. A lovely salad or salsa tomato!
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Denison Farms Harvest Box 2016 Week 6 (July 12)

 In this box: 1 Lettuce, 1 bunch Chard, 1 red onion, 1# Heirloom Tomatoes, 1 basket cherry tomatoes, 1 Eggplant, 1 bunch Basil, ½ pint Blackberries** **your blackberries are packed in a 1-pint box so they don’t get crushed, 1 large box Strawberries (weights are approx.) Everything is Organic!

Following the harvest season
       One reason some people enjoy membership with a farm is to follow the harvest season by watching what appears in the weekly box. If you’re “eating with the seasons” some things are only available for a short time each year. Early season crops like fava beans and tayberries are over for the season. Corn and bell peppers are yet to come. However, on our farm, we try to extend the season for some popular things—strawberries and tomatoes in particular.
       We grow “everbearing” varieties of strawberries, which means that our berries ripen from spring all through the summer. And this year, our strawberries have been productive, so you have received them for many weeks in a row! In the old days, most strawberries were “June-bearers”—ripening fruits only for a few weeks in the early summer. If you need a fresh idea for strawberries this week, try this recipe that I saw years ago in a column by Jan Roberts-Dominguez in the Corvallis Gazette-Times: mix ½ cup brown sugar into 1 pint sour cream. Dip whole strawberries, and enjoy. It’s amazing!
       We also nurture our tomato plants to ripen earlier than they normally would in Corvallis. By growing our tomatoes in hoop houses, we create a warmer micro-climate—so our tomatoes ripen weeks ahead of schedule. This week’s box has a couple of heirloom tomatoes with one of the most delicious-sounding names: Brandywine. I like to enjoy my heirloom tomatoes simply sliced and either sprinkled with a light touch of salt or the slightest sprinkle of Balsamic vinegar. Either the salt or vinegar seem to bring out the flavor. Of course, they would be wonderful in a salad as well. This week’s cherry tomatoes are a mix that we call our “jellybean mix”—another great name, eh?

       I have a wonderful cookbook “The Onion Book” by Corvallis author Jan Roberts-Dominguez (who came up with the delicious strawberry dip mentioned above). In it, she speaks of how well red onions and blue cheese go together. To give you inspiration, or to whet your appetite, here is a recipe from The Onion Book:
       Red Onion and Blue Cheese Spread
       ½ cup extra virgin olive oil
       ½ cup chopped red onion
       ½ cup chopped toasted walnuts
       ¼ cup pitted and coarsely chopped kalamata olives
       1 large clove garlic, minced
       ½ cup crumbled blue cheese
       Freshly ground black pepper to taste
       1 French bread baguette, sliced into ¼” thick rounds, lightly toasted
       1 bunch of sweet table grapes (optional, but delicious)
In a small saucepan over medium heat, gently warm the olive oil with the onion, toasted walnuts, olives, and garlic. Do not bring the oil to a boil. Remove from the heat and cool for a moment. Place the blue cheese in an attractive serving boil, then pour the warm oil mixture over the cheese and stir gently. Add pepper to taste, then let the mixture cool to room temperature.
    To serve, arrange the toasted baguette rounds and the grapes on a platter and serve alongside the spread.
    Note: To toast the nuts, spread them in a single layer on a baking sheet and roast in a 350-degree oven until lightly golden, about 4 minutes.
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Denison Farms Harvest Box 2016 Week 5 (July 5)

In this box: 1 Lettuce, 1 bunch Cilantro, 1 sweet onion, 1.5# Tomatoes, 1 basket cherry tomatoes, 1 basket Padron peppers,1 basket Plums, 1 quart Strawberries (weights are approx.) Everything is Organic!

 

Dinner inspirations from this week’s box:

Caramelized Onions

            The large sweet onion in your box this week would be just perfect for making caramelized onions. “Caramelizing” is a concept rather than a specific recipe—it means slow cooking over moderate heat until the onion becomes very soft and slightly browned, and the moisture in the onion is reduced and concentrated. This method of cooking onions really brings out their sweetness, and reduces the volume quite a bit as the moisture is evaporated. Here’s how I do it: peel and slice onion into rings. Heat 1-2 Tbs oil in a heavy saute pan over medium heat. Add the onion and cover with a tight-fitting lid. Stir every 3-5 minutes until everything is very soft and the onions become slightly browned. As the onions cook, they will release their moisture, and then the moisture evaporates as you continue to cook them. If things seem to be getting too dry (sticking to the pan, and threatening to burn), add a little liquid—about 1 Tbs at a time of balsamic vinegar, rice vinegar, white wine, or oil. Then cover again and continue to cook. After about 15 – 20 minutes, if there is still a lot of liquid in the pan, remove the lid, and continue to cook to evaporate the liquid. When the liquid has evaporated and the onions have become very soft, they are done. This timing is very flexible, as they just get sweeter the longer they cook. You can also caramelize onions in the oven if your oven is already on to cook something else. When caramelizing in the oven, I don’t cover the pan. You can caramelize onions at any temperature from 350-400 degrees. It takes about an hour. The hotter the oven, the more you need to watch to make sure they don’t burn. I caramelized a huge onion on the stovetop last night while I made mashed potatoes from the Yukon gold potatoes that were in last week’s box. One of my favorite food combinations is caramelized onions and mashed potatoes—that pairing can be a complete meal in my opinion!

 

Cilantro two ways: Salsa or Pesto

There are an infinite number of recipes for salsa. Our personal favorite recipe is to use just tomatoes, sweet onion, and cilantro; chopping them finely with a sharp knife, or pulsing in a food processor. You can add a touch of salt or lime juice to enhance the flavors. Adjust the ratio of ingredients to suit your taste, and enjoy salsa as a topping on chips, tacos, fish, crackers and cheese, eggs, or pasta salad.

                If you have more cilantro than you need for salsa, try Cilantro Pesto: Blend 1 bunch cilantro (coarsely chopped, include the stems), 1/8 to ¼ of a fresh jalapeno pepper,  1 clove garlic, and ½ tsp salt in a food processor or blender until finely chopped. Then add ½ cup pistachio nuts, continue processing until everything is well blended. Then, while the blender or processor is running, slowly add ½ cup olive oil, and continue blending until everything is creamy. You may need to add a bit more oil if things seem dry. Then add ½ cup grated Parmesan cheese, and blend briefly. Adjust salt and jalapeno to taste at the end. Mix with 1 pound freshly cooked pasta. The final result is an intriguing combination of flavors that is very satisfying, rich, and suitable for serving to company.

 

Padron Peppers

Padrons are a chile used for traditional tapas (“little dishes”) in Barcelona, Spain.  Picked when the peppers are still very young, the seeds have not yet developed.  They are fried in a small amout of olive oil until blistered and soft, sprinkled with coarse salt, and served.  Using the little stem for a handle, everything is eaten except for the stem.  This dish is a gastronimic roulette, because while most peppers are mild, about 10% of them will be spicy/hot.  We cooked two pints of Padrons on Sunday when Tom’s mother was having dinner at our house.  The first one she took had a kick, and that was enough for her, as she is not too fond of spicy flavors.  Fortunately she is a good sport, and those that are hot are not as hot as a jalapeno.  The rest of us finished them up, and find them somewhat addictive.  These could be chopped with onion, tomato, and cilantro to make salsa too, but we like them best fried in the traditional way.

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D
enison Farms Harvest Box 2016:  Week 4 (June 28)

In this box:
1 Lettuce, 2 Cucumbers, 1# Salad tomatoes, 1 Fennel, 1# Romano beans, 1 bunch Kale, 1 head Garlic, 2# Yukon gold potatoes, 1 basket Plums, 1 quart Strawberries (weights are approx.) Everything is Organic!

Plums
      
Ripe plums are so juicy that they don’t travel well, even just the few miles from our farm to your home, so we pick them a few days before peak ripeness. I suggest leaving your plums on the counter for a  few days until they are slighty soft to the touch.

Salad Tomatoes, Fennel, and Kale
      
  We grow a lot of tomatoes, so you will probably see tomatoes in your box just about every week between now and the end of October. This week’s tomato offering is what we call our “salad tomatoes”—which is more a size description than a culinary suggestion. Though they really are nice cut up into a green salad, or layered with basil and mozzarella for a caprese salad, these little tomatoes are quite versatile. If you’re in the mood for your first tomato sauce of the season, go ahead and cook them up! Or toss them into a soup, or just eat them straight out of hand….

Fennel
has a distinctive aroma and flavor of anise or licorice. When cooked, the aroma and flavor become more subtle. 
       To prepare fennel: Cut off the duller green outer stalks—they are stringy, but make a great soup stock! What remains is a large white bulb, and some bright green inner stalks and leaf fronds. These inner leaf stalks and frilly leaves can be sliced very thinly, minced, or pulsed in the food processor, and added to soup, or used like celery in potato salad or tuna salad. Our favorite way to add nutrition and a hint of sweetness to spaghetti sauce is to add finely minced inner stalks & fronds of a fennel bulb.
       To use the bulb: cut a thin slice off the bottom (the stem end), then cut the bulb vertically into wedges or horizontally into slices. Rinse the cut pieces to remove any dirt that has settled between the layers. Then enjoy the bulb raw sliced in a salad (as you would celery), or cooked.  Most recipes for using fennel raw in a salad recommend slicing the bulb very thinly for best texture.  If you’re using it cooked, the bulb can be left in larger pieces.
       Fennel bulb is lovely in a sauté, braised, or baked. When cooked, fennel has a mild flavor, and creamy texture. Here’s my favorite Easy Fennel Bake: Rinse & slice 1 large fennel bulb in ¼-inch slices. Layer fennel in an 8 x 8-inch baking dish or deep pie dish with 2-3 cloves peeled, sliced raw garlic, and a good handful of crumbled Gorgonzola cheese. Drizzle 2 Tbs. olive oil over the top. Cover and bake at 350 degrees for about 20 – 25 minutes. It’s done when the fennel is very tender. Another idea: if you’re roasting potatoes this week, cut up your fennel bulb, and add it to the roasting pan alongside the potatoes.

Kale
    I think greens fall into a couple of different categories—delicate (like spinach), and sturdy (like Kale). Delicate greens almost melt when they are cooked, whereas sturdy greens keep their integrity, and add texture to the finished dish. Kale can be served by itself—chop coarsely and steam for 10 minutes, then serve with your favorite vinaigrette or creamy salad dressing. Kale also goes very nicely in a bean soup (especially with white or cannellini beans).
    I’m out of room in this newsletter, but if you need recipe ideas for kale, check on our web site, under Last Year’s Newsletters, Week 10 (www.denisonfarms.com).

Plastic berry containers
     In an effort to get our produce to your kitchen in the best possible condition, we pack berries, cherry tomatoes (and this week, plums) in plastic clam containers. Unfortunately, these containers are not recyclable in Corvallis or Albany at this time. In Salem, they are no longer accepted in your “blue bin”, but they can be taken to the Salem-Keizer Recycling & Transfer Station, or to Garten Services (503-581-4472).
     If your clams are clean, you can return them to us, and we will re-use them. We don’t have a sanitizer here on the farm, so please make sure they’re clean.
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Denison Farms Harvest Box 2016:  Week 3

In this box: 1 Lettuce, 1/2 # Spinach, 1 bunch Arugula, 1 bunch Basil, 1 bskt Cherry Tomatoes, 1.5# Romano Beans, 2# Purple Viking Potatoes, 1 Red Onion, 1 basket Strawberries  (weights are approx.) Everything is Organic!

Romano Beans, more recipes
       Last week, I suggested lightly steaming your Romano beans, and serving with a touch of butter. Truly, my family never tires of this simple treatment. However, if you feel inclined to try something different, here are some more recipe ideas.
Green Beans with Red Onion and Mustard Seed Vinaigrette
Ingredients:
3 Tbs. olive oil
2 Tbs. yellow mustard seeds
1 red onion, thinly sliced
1/3 cup red-wine vinegar
1 ½ lb. green beans, ends trimmed, and snapped into 2” sections
1. Heat 1 Tbs. olive oil in a heavy skillet over moderate heat until hot but not smoking. Cook 2 Tbs. mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer to a large bowl, scraping the oil into the bowl as well. Wipe the pan clean with a paper towel.
2. Heat 2 Tbs. olive oil in the same skillet over moderately high heat until hot but not smoking, then cook 1 red onion stirring, until golden brown (8-10 minutes). Remove from heat and stir in 1/3 cup red-wine vinegar, then add to the toasted mustard seeds.
3. Have ready a large bowl of ice and cold water. Cook 1½ lb. green beans in a pot of boiling salted water until crisp-tender, about 4-5 minutes. Drain and plunge into ice water, then drain well.
4. Toss beans with mustard seeds, vinegar & onion (from step 2). Add salt and pepper to taste. Cover and chill 12-24 hours in refrigerator. Serve at room temperature or chilled. Serves 8. (Modified from Gourmet, August 2001)
       
Pan-Fried Green Beans with Pad Thai sauce
       I just discovered how wonderful green beans are in a Thai-inspired peanut sauce! You can add this peanut sauce to a pot of steamed green beans, but if you have time to pan-fry the green beans first, you get a deeper & more complex flavor from the caramelization that happens in the frypan.
    Pan-fried Green Beans…. For my pan-fried green beans, I use a large cast-iron skillet, though a Wok would probably work even better, if you have one. I don’t know if this will work as well in a skillet with non-stick coating. Heat a small amount of oil in your frypan (about 1 Tbs. should be enough). When hot, add green beans (trimmed and snapped into pieces). Ideally, the beans should be only 1-layer deep. If you are cooking a large amount in a small pan, better to cook them in 2 batches than to pile them deep. Stir only occasionally for 5 – 8 minutes, and don’t cover the pan. As the beans cook, their color will turn brighter, and when they’re done, the skins will be “blistered” and browned. That means some of the sugars in the bean have caramelized—and that’s the magic of the rich, complex flavor.
    Once your beans are blistered, you can just add salt, and serve. Or dress with your favorite Pad Thai sauce (or store-bought Pad Thai sauce, or Yumm sauce). Here’s my basic recipe:
Pad Thai sauce: ¼ cup vegetable oil (any light-flavored oil will work), 1 tsp. finely minced fresh ginger, 2 Tbs. rice vinegar, ¼ cup smooth peanut butter, ¼ tsp. hot pepper sauce (like Sriracha or Sambal oelek), 1 Tbs. soy sauce, 1 tsp. toasted sesame oil, (optional: 1 clove pressed garlic). Stir everything together, and pour over cooked beans.

Purple Viking Potatoes are very moist and creamy when cooked. They are good for mashed potatoes (especially if you add a tiny bit of sour cream or cream cheese), and excellent for potato salad.

Arugula—This spicy green packs a potent peppery punch when used raw in salads. Underneath the peppery hit, there’s a subtle nutty taste. I love arugula in a salad, but you can also gently sauté it for a milder flavor. Cooking arugula (any way you would cook spinach) mellows the peppery flavor. You can substitute arugula for spinach in any recipe, or use some of both as a filling for an omelet or crepe.
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Denison Farms Harvest Box 2016:  Week 2

In this box:
1 bunch Parsley, 1 Sweet Onion, 1 head Garlic, 2 Cucumbers, 1.5# Romano Beans, 2# Fava Beans, 1 bunch Chioggia or Gold Beets, 1 basket Raspberries, 1 basket Strawberries (weights are approx.) Everything is Organic!

Romano Beans, Fava Beans, and Parsley
       I figure most of you will not need coaching on what to do with your raspberries and strawberries. (Please remember to get them in the refrigerator as soon as possible!) So I will spend most of this newsletter sharing my favorite recipes for the less familiar vegetables in the box.
    The large flat green beans in your box today are Romano Green Beans. They can be cooked the same way you would cook any green bean, but they tend to be more tender than “regular” green beans, so you don’t want to overcook them. Preparation: snip the ends off, then snap each bean into bite-sized pieces. Steam them for just 3 minutes, then drain off the steaming water, and add a touch of butter to serve. Romano beans get sweeter and better tasting as they get larger, so we try to pick them as big as possible. However, they can get tough if we let them get too big.  If you snap your beans (instead of cutting them), any tough beans will be identified because they won’t snap. If any of your beans don’t snap easily, toss them in the compost.

Fava Beans take a little more preparation than green beans. You generally just eat the large bean inside the pod (though the pods are edible! See below for a recipe). I like to break the pod and push out the beans into a large bowl—save the pods to cook another time. Blanch the beans in boiling water for 3 minutes, then plunge them into ice water to quickly chill the beans and keep them from overcooking. After the beans are cool enough to handle, most fava bean recipe suggest removing the “skin” from each bean (they should pop out easily after the blanching step). However, it is not essential to peel the inner bean. I suggest eating a few beans, skin & all, after blanching, then decide if you want to remove the peel. After blanching (and optional peeling), add fava beans to a vegetable sauté with onions, garlic, a little tomato paste, and Italian Parsley; or add to fried rice; or (my favorite) just pop them out of their skins and into your mouth for a nutritious snack.
Fava Beans with Yogurt and Lemon (inspired by Deborah Madison’s Vegetarian Cooking for Everyone)
1. Heat 2 Tbs olive oil over moderate heat in a frypan until the oil shimmers.
2. Add approx. 2 cups blanched, peeled fava beans and 1 clove garlic, sliced. Sauté for 3 minutes.
3. Then add ½ sweet onion, thinly sliced, and ¼ cup chopped Italian Parsley. Sauté for 3 more minutes.
4. Prepare dressing: whisk together 1 Tbs olive oil, zest and juice from ½ lemon, and a pinch of salt.
5. Toss sautéed favas with lemon dressing and cool for 5 minutes.
6. Gently fold in ¼ cup yogurt. Eat immediately, or serve chilled.

Fava Pods are nice in a vegetable sauté! Start by softening garlic, onion, and parsley in olive oil. Then slice your fava pods in slivers (remove the side strings), and add to the sauté pan. Add ½ can of tomato paste (or some fresh tomato). Cover and simmer until the tomato becomes a thickened sauce. Add salt & pepper to taste.
Note: we grow a variety of fava that has a nice-tasting pod. If you get fava beans at the grocery store, they may not be as nice.

Italian Parsley
    In many parts of the world, Parsley is considered a vegetable, and is widely eaten both fresh in salads, and cooked in a stir-fry, soup, or stew. Parsley is in the same botanical family as celery and carrots, and sometimes I will use parsley in place of celery when I’m starting a mirepoix—that magical sauté of garlic, carrots, and celery (or parsley) that is the basis of any number of Italian sauces, soups, stews, and casseroles.
       I am particularly fond of parsley in a salad of cooked garbanzo beans, sweet onion, and cucumber, dressed with olive oil and lemon juice or whatever vinegar I have handy (in fact, that’s what I’m eating for lunch today!).
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Denison Farms Harvest Box 2016:  Week 1 (June 7 & 8)
                   
Welcome, and thank you for choosing to be part of our farm!


In this box:
1 Red Leaf Lettuce (from Groundwork Organic Farm), 3 Cucumbers, 1 bunch Carrots , 2# New Potatoes (red), 1 bunch Basil, 1 bunch Radish, 1# Zucchini, 1 basket Raspberries, 1 basket Blackberry or  Tayberry  (weights are approx.) Everything is Organic!

Today’s box starts a new Harvest Box season. Things are looking great on the farm, and we are looking forward to a delicious season. As always, we’re grateful for your support, and your choice to eat local and organic produce. Thank you for joining with us this year.
      
       It sure has been HOT this past week! And your box shows some benefit and some challenges from the heat….. Cucumbers love hot weather, so we have a bountiful supply of cucumbers—there should be 3 in each box, enough for a cucumber salad. Zucchini also grows really fast when the weather is hot, so we have plenty of zucchini for you this week.
       On the challenging side, berries (which are perishable even under the best conditions) become even more perishable in the heat. PLEASE refrigerate your berries as soon as possible (and/or eat them tonight). Berries keep best if you don’t rinse them until just before eating. So, stick them right in the fridge, unwashed, and plan to eat them soon.
       All boxes should have a basket of red raspberries. The second basket of berries is either blackberry or tayberry (we didn’t have enough of either one for all the boxes). Tayberries are a cross between blackberry and raspberry. They are redder than blackberries, more of a purple color. Though raspberries are one of my favorite berries to eat right out of the container, I think both tayberries and blackberries are best in a lightly sweetened crisp or a fruit crumble. Of course, a mixed berry crisp is away nice…..

       Basil is a bit fussy about storage conditions. It really doesn’t like being cold, and will turn black if stored in the refrigerator. If you just leave it out on the counter, it’s likely to wilt. Best to use it quickly, but if not, treat it like cut flowers (trim the stem, and place stems in a jar of clean water). Then, to keep it from wilting, drape a plastic bag loosely over the top…. Don’t completely close off the bag, or the basil may get moldy. Did I mention that basil is fussy?
       Perhaps best to turn your basil into a pesto sauce, which will keep in the fridge or freezer until you’re ready to use it. If you need a basic pesto recipe—you can find my basic recipe on our web site/last year’s newsletters/week 4. Once you have a batch of pesto, you can
* toss it with boiled, steamed, or roasted new potatoes
* mix it into a pan of sautéed zucchini just before serving
* thin it with vinegar to make a vinaigrette salad dressing
* add a large “dollop” to a pot of soup
* spread a layer onto a sandwich instead of mayonnaise or mustard
* or just toss into a pot of hot pasta for a “10-minute meal”

New Potatoes
    While we’re talking about produce storage, I’d like to share a few details about new potatoes. Though potatoes are generally famous for keeping a long time, new potatoes need to be eaten soon or stored in the refrigerator. I differentiate between NEW potatoes and STORAGE potatoes by whether or not the skins have hardened. This week’s box has new potatoes—so put them in the refrigerator. And, if you’re going to boil your new potatoes, I suggest adding a little more salt than usual to the cooking water. The starches in new potatoes are more soluble than in more mature potatoes, and all the flavor will end up in your cooking water if you don’t add enough salt.

Annual Farm Members Day
For those of you who like to plan ahead, it looks like our annual Farm Party will be on Sunday, September 4th. We’ll send more details as the date draws closer, but you can put it on the calendar now.
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