There are only certain times of the year you can get fresh, local new potatoes, and this is it. Freshly dug from still growing plants, these potatoes have very delicate skins that are easily rubbed off (but don't!) When I lived near the potato fields of upstate New York the local farmers would sell them with a small bag of salt in order to make salt potatoes (you would add the salt to the water you boiled them in). We have dug a combination of red and white ones (sorry no blue) for your Independence Day celebrations. If you want to save them for a few days, refrigerate them (something you don't do with regular storage potatoes).
Walla Walla Onions
When we are planting the onion seeds in the greenhouse, I dream of the week when we will be harvesting the Walla Walla's. A beautiful and sweet onion, it's an early summer treat. Like the new potatoes, these onions are fresh and should be kept in the fridge, unlike regular onions.
An herb that many people know little about, summer savory lives up to it's name, going well with many summer vegetables such as squash, beans, tomatoes and potatoes. It has a flavor similar to thyme. Try this simple recipe---steam new potatoes until tender, top with salt, butter and summer savory. Delicious.
The zucchini harvest is just now reaching its stride. You may get some of the round ones in your share (Tondo di Piacenza). They are especially good for stuffing, though you can stuff any squash. For the long ones, cut them in half to stuff them.
2 medium squash
1 medium onion
3 garlic scapes or 2 cloves garlic
1 cup grated bread crumbs
1 cup Parmesan or Romano cheese
1 tbsp summer savory
1/2 tsp salt
Cut the top off the squash and scoop out the inner pulp (you can discard the first scoop that will mainly be seeds). Rub the squash shell with olive oil, place on a cookie sheet, pour 1 cup water in the cookie sheet (helps the squash cook) and bake at 350 F for 15 minutes.
Meanwhile, chop the onions and garlic scapes, saute over medium heat for 2 minutes. Chop up the squash pulp and add it to the pan. Cook for 5 to 7 minutes or until squash is tender. Stir in all but a couple tablespoons of the bread crumbs.
Remove the shells from the oven. Fill them with alternating layers of the cooked squash and cheese. Top with cheese and bread crumbs. Put back in the oven for 20 to 25 minutes, or until the squash shell is tender and the top is browned.
Bulk Order List (week of June 29)
Kale - $3.00/bunch
Swiss chard - $3.00 per bunch
Spring carrots - $2.50/bunch
Green onions - $2.50/bunch
Walla Walla onions $3.00/bunch
Oregano, mint - $1.75/bunch
Basil - $2.oo/bunch