WEEK SIX
You just picked up a box with: squash, lettuce heads, collards (two kinds), dino kale, potatoes!!!!, carrots, basil, garlic
Farm news.
Hello everyone and thanks for tuning into our news. So we are excited to report a new staff personal on the farm. Her name is Brooke and she hails from big ole San Francisco. She is here for the next two months to help us out so please be nice and introduce yourselves. We are super excited and stoked for the help. Also, my cousin Madeline is in town. She has been so helpful. Thanks Mad!!!! We are off to Trannyshack tonight in the city. They are doing Bjork tributes, which I am sure will bedazzle us.
We are excited to be providing you with our new potatoes, which are Yukon Gold. We are thrilled to say that they will be around for the next few weeks. There are also some carrots in your box that may or may not have been kissed by unicorns. Some of them mysteriously turned purple. Brian says it’s the variety, but I know what really happened. We also spent some nice long hours in the onion patch trying to find the onions. We are happy to report that they were found and are now weeded and free to grow without pressure. Enjoy your box of food and may you all have a wonderful week. Thanks.
Rosemary Potatoes
1-2 pounds small new potatoes
1 ounce butter
2 tablespoons olive oil
black pepper
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt
½ teaspoon cracked black pepper
Wash potatoes, pat dry with towels, and cut in half. Lightly boil or steam until just tender, about 10 minutes. Drain and cool slightly.
Heat butter with oil in heavy skillet. When foaming, add the potatoes and season with pepper. Cook over medium heat until crisp and golden, tossing regularly to cook evenly. Stir in the garlic, rosemary, and salt. Cook a minute or two, gently stirring.
Add cracked pepper and serve.
SUPPPORTING SMALL NEIGHBORHOOD FARMS AND EATING FRESH VEGETABLES PICKED THAT DAY IS PRETTY DANG VALUABLE.