this week's
HARVEST
.8 lb. Green Beans
1 bunch Red Beets
3 lb. Red Potatoes
Cucumbers
Zucchini & Squash
1 White or Red Onion
1 bunch Arugula
on the
HORIZON
These are the crops that you can look forward to finding in next week's box...
Tomatoes!
August 2nd & 3rd, 2005 ~ Issue #10
HAPPENINGS news & musings from the fields
A NOTE ON POTATOES
These are our earliest maturing variety, called Red Norland. It is red skinned with white flesh (our only white fleshed variety) These were dug from the soil on monday! Very new!! Excellent boiled or roasted.
It's an abbreviated newsletter again this week. Tuesday mornings always catch us by surprise! Let's hope for some rain in the coming week- It's been so incredibly dry out here!
RECIPES from the farm & from our friends
RED POTATOES WITH OLIVES, FETA AND MINT
1 3/4 pounds small red-skinned potatoes, cut into quarters
1 bunch fresh mint, chopped
8 ounces feta-cheese, crumbled
3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped
1/4 cup extra-virgin oil
Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl. Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.