We just started harvesting our spring potato crop. We harvest them as fresh potatoes, so they have thin tender skin, which provides great texture and flavor, but they won't keep as long as storage potatoes, so be sure to use them within a few weeks. We included the last of our spring turnips in the share, which are a less spicy relative of radishes, and their greens are delicious when sauteed. This week we focused on harvesting the majority of our garlic crop and we started working through our potato harvest, which will spread out over a few weeks. We also focused on trellising up both our greenhouse and field tomatoes. We have to keep them well pruned to prevent fungal diseases, and to keep the plants producing nice sized tomatoes. If all goes to plan, we should be harvesting tomatoes up until Thanksgiving.
Kettle Corn Kale Chips
Preheat the oven to 350. Take all of the stems off of the kale. Mix together 2 tbsp oil and 2 tbsp honey. Toss kale in honey and oil put on a wire rack sitting on a cookie sheet. Bake for 10 to 15 minutes or until kale is crispy.
grilled turnips and carrots
Rinse, peel, and chop turnip and carrots. Toss in a bowl with 3 to 4 Tbsp cooking oil or lard, 1Tbsp thyme, salt and pepper.
Allow the cast iron skillet to warm on the grill on medium to high heat. Add turnips and carrots, cover and cook stirring occasionally until soft. Remove the lid and cook until lightly brown. Toss with 1/2 tsp honey and serve.
summer squash pasta
Cook 1/2 lb pasta. Dice 1/2 of the tomatoes, all of the summer squash, and 1 red onion. Finely chop 1 tbsp of basil. In a deep saucepan add 2 tbsp olive oil over medium heat and saute onions and summer squash for 3-5 minutes. Add diced tomatoes, cooked pasta, 2 tbsp pasta water, 2 tsp salt and 1/2 tsp ground black pepper. Cook for another 3-5 minutes, then toss in chopped herbs, and dress with Parmesan cheese.
roasted potatoes
Clean and chop potatoes into bite sized pieces. Toss with 3 Tbsp oil or animal fat, 2 Minced garlic cloves, salt and pepper. Spread out on a rimmed baking sheet. Roast in the oven for 30 min or until they brown.
Bacon, Basil, Tomato Sandwich
Cook 2 slices of bacon. Toast 2 slices of bread. Cut tomatoes into thick slices. Prepare several large leaves of basil.
To assemble the sandwich add mayonnaise to one slice of toast, then layer bacon, tomato, and basil on another slice of toast. Sandwich toast together and enjoy!
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Kettle Corn Kale Chips | grilled turnips and carrots | summer squash pasta | roasted potatoes | Bacon, Basil, Tomato Sandwich | |
| Oil | 2 Tbsp | ||||
|---|---|---|---|---|---|
| Honey | 2 Tbsp | 1/2 tsp | |||
| Lard | 4 Tbsp | 3 Tbsp | |||
| Thyme | 1 Tbsp | ||||
| Pasta | 1/2 lb | ||||
| Red Onion | 1 | ||||
| Basil | 1 Tbsp | 2 oz | |||
| Olive Oil | 2 Tbsp | ||||
| Parmesan Cheese | 2 Tbsp | ||||
| Bacon | 2 slices | ||||
| Bread | 2 slices | ||||
| Mayonnaise | 1 tsp |