“Being a farmer means shaking hands with nature.”
~unknown~
Summer Share Box 13 Crop List
- Sweet Corn – All Shares
- Potatoes – All Shares
- Peppers (Bells, Italian Frying, Hot Wax, Beaver Dam) – All Shares
- Eggplant – All Shares
- Onions – All Shares
- Mini Tomatoes – All Shares
- Cucumbers – All Shares
- Cantaloupe – Half Shares Only
- Watermelon – Full Shares Only
- Korean Melon – Full Shares Only
- Green Beans – Full Shares Only
- Squash/Zucchini – Full Shares Only
- Cabbage – Full Shares Only
Farmer Notes
- Next week we are offering a 1/2 bushel salsa box that will come packed with cilantro, sweet corn, hot and sweet peppers, tomatoes, onions, garlic, and basil for $35. This will be delivered on Tuesday the 13th. Let us know if you want one, preferably by Monday morning.
- Cabbages may have some small bite holes from cabbage worms, but are still plenty good!
- Cantaloupe is mighty ripe – eat them sooner than later
- Lots of green beans to come next week, for all!
- Boxes are even heavier this week – please be careful handling them
- Please continue to return our boxes, ice packs, and egg cartons
Crop of the week – Potatoes
We are blessed once again to give y’all a wonderfully full box with plenty of variety. With so many veggies to choose from this week, we settled on the Norland Red Potatoes as the crop of the week. This familiar staple is the epitome of a hardy crop, has a decent shelf life, and is extremely versatile when cooking. This species of potato was cultivated at North Dakota Agricultural College in 1957 and has since parented other darker red potato varieties. Be sure to eat the skins, because that’s where most of the nutrients live. Iron, B vitamins, and potassium are all present in greater numbers in the skin than the rest of the potato.
Mainly used in potato salads and mashed potatoes, these are commonly sold as “baby reds”. I love making breakfast potatoes, and these ones are perfect for that! Chop them to an even size, season generously, and cook in plenty of oil or butter. And adding fresh or dried herbs to those potatoes will elevate that dish to the next level. A simple but delicious potato roast is always tasty. Cut, season, and add garlic then pop ‘em in the oven for a wonderful side dish. With a mild and familiar flavor, you can let these potatoes be a team player and help elevate the rest of your dish, or they can take center stage and be the star of the show. The choice is yours! Cheers, and enjoy this beautiful week.
-Farmer Dylan
Some Recipes To Try:
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
|
- 4 cups baby red potatoes cut into small pieces
- 1/2 cup green bell pepper finely diced
- 1/4 cup red onion finely diced
- 3 scallions diced
- 1 1/2 tsp Dijon mustard
- 1 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 Tbsp mayonaise
- salt and fresh pepper
Ingredients
|
|
- Bring a pot of salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
- While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
- Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
- Serve room temperature or refrigerate until ready to serve.
| Servings |
|
- 1/2 cup rice red, brown, or white will do
- salt to taste
- 3/4 cup white or rice wine vinegar
- 1/2 cup soy sauce
- 1 1/2 Tbsp honey
- 1 Tbsp vegetable oil
- 2 eggplants
- 1 1/2 cup sugar snap peas ends trimmed
- 1/2 cup fresh basil leaves torn
Ingredients
|
|
- Cook rice according to package directions with a large pinch of salt, then let cool and pack into airtight container. Meanwhile, combine vinegar, soy, and honey in a small sauce pot. Bring to boil, then simmer over medium-high heat until reduced by half, about 10 minutes. Set aside.
- Heat oil in a large skillet over medium-high heat until shimmering, then add eggplant, sprinkle with 1/4 teaspoon salt, and cook, stirring occasionally, until it begins to shrivel and char (10 to 12 minutes). Add sugar-snap peas and saute until bright green, about 2 minutes longer. Pour in reduced sauce and toss over medium heat until vegetables are well coated, 1 minute. Pour on top of the rice in the airtight container. Let cool to room temperature, stir in basil, then refrigerate until ready to eat. Eat cold or microwave covered with damp paper towel to reheat.
