Buried Treasure!
It's spud season!
While we've been busy tending to the above-ground plants, our potatoes have been quietly doing their thing below ground and we're excited to finally include them in the share. We've got three different varieties, ranging from the Keuka Gold through the red skinned Norland and the exotic Adirondack Blue. All originate from Wood Prairie Family Farm in Bridgewater, Maine. They're all versatile potatoes so you can definitely "boil 'em, mash 'em, stick 'em in a stew" but here's a simple recipe to try courtesy of the Maine Potato Board.
Simple Braised Maine Potatoes
1-2 lbs. potatoes (any size)
3 tbsp. butter
1 diced onion
1 tsp. minced garlic
1 sprig of thyme or rosemary
Salt and pepper
About 2 cups chicken, turkey or vegetable stock
Directions
Scrub the potatoes, then cut into one-inch chunks
Heat the butter in a deep skillet over medium-high heat. Add potatoes, onion, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring until potatoes begin to turn golden, about 10 minutes.
Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced - about 30 minutes.
Season to taste with salt and pepper, then serve garnished with thyme or rosemary.
Also in the share this week we have tomatoes large and small, peppers, beets, parsley and chard (if you're still trying to figure out the best use of chard, try this super simple recipe).
In case you missed it we sent out our member survey this week, so if you're an active share member please check your inbox for that email. We really want your feedback!
That's all for now, see you at the farm!
Emma
