The shares are expected to enter a lull for a little while, as the summer crops recover from the heat wave, and the fall crops set down their roots. But there is still some delicious harvesting to be done, as we have over 4 beds of potatoes to dig yet.
This week Kipfel fingerling potatoes are in the share. As I write the blog we have not dug the bed, so I do not know how the harvest will be, but we did dig some the other day to try out.
The first two varieties of potatoes you received (Caribe and Kennebec) are mealy in texture and are good for baking and mashing. The Kipfel and remaining varieties this year are more of a waxy texture that makes them well suited for frying and boiling. The recipe below is a simple and delicious. The shape of the fingerlings make them easy to cut into bite-size rounds.
Fried Fingerling Potatoes
Summer savory (optional)
Salt and pepper
1. Cut the potatoes cross-wise to form little rounds.
2. Add 1 tbsp olive oil to a heavy skillet. Add the potatoes. Let cook for a minute on high heat and then stir so that all of the potatoes are covered in oil. Turn heat down to medium, add salt, pepper and herbs and cook 2 more minutes.
3. Add some water, enough to cover the bottom of the pan. Cover and cook 10 minutes.
4. Uncover, stir, and cook another 3 to 5 minutes, until potatoes are cooked through and browned.