Cook Field Pick Up, Thursday, July 25, 3:30-5:30

Produce this week…

  • Carrots
  • Garlic
  • Potatoes
  • Tomatoes

Self-Select Items…

  • Summer squash (8 Ball)
  • Fennel

Tentative Produce for 8/1 pick up

  • Cabbage or Chard
  • Green beans (maybe)
  • Onions
  • Squash
  • Tomatoes

Farm Updates….

The heat this past week has been tough; that’s one of the reasons there are fewer items on the produce list this week. In addition, it has limited our ability to start our fall crops. But, as soon as the heat breaks, fall crops will go in. In addition to the heat, we have had some animal visitors enjoying your produce. A rogue deer has figured out how to negotiate the deer fence and is eating sweet corn and beans. Charles has also been trying to encourage a family of ground hogs to move to another location and get out of the field tomatoes.

What to do with your produce this week by farm intern Maria Scavuzzo

Produce Spotlight: POTATOES

Look to power up your meals with potatoes! Potatoes provide, carbohydrates, potassium, vitamin B6, vitamin C, fiber, magnesium, and antioxidants! Potatoes are naturally fat free, cholesterol free, and low in sodium. Potatoes are perfect for a blank canvas for a variety of flavors! Potatoes can be boiled, mashed, or roasted, making them extremely versatile.

Tip: Store potatoes in the fridge since they are new potatoes (just harvested) and need cooler temps.Don’t over wash potatoes before cooking!

Dill Potato Salad: 4-6 Servings

Ingredients: 6 medium sized red or gold potatoes, quartered, 1/4 cup red onion, chopped, 2 stalks green onion, chopped, 1 stalk celery, chopped, 1 hard boiled egg, peeled and chopped, 1/3–1/2 cup nonfat plain Greek yogurt, 1 tbsp Dijon mustard, 1–2 tsp lemon juice, 2 tbsp fresh dill chopped, 2 garlic cloves minced, Salt and pepper to taste

Directions: In a medium saucepan, boil potatoes until tender. Let cool slightly before handling. Chop potatoes in uniform 1/2-inch cubes. In a large bowl, add potatoes, onions, celery, and egg. In a small bowl, stir together Greek yogurt, mustard, lemon juice, dill and salt and pepper. Pour over potatoes. Gently stir everything to combine, adding more yogurt as needed. Refrigerate at least 1 hour before serving.

Garlic Roasted Potatoes: 8 Servings

Ingredients: 3 pounds small red or white potatoes, ¼ Cup Olive Oil, 1-1/2 tsp. sea salt, 1 tsp. pepper, 6 garlic cloves minced, 2 tbsp. minced fresh parsley

Directions: Preheat oven to 400 degrees F. Cut potatoes in halves or quarters. Place in a bowl and toss with olive oil, salt, pepper, and garlic. Transfer onto a sheet pan and spread out into 1 even layer. Bake for 45 min-1 hour. Flip twice with spatula during cooking for even browning. Remove potatoes from oven and toss with parsley

*Tip: Slice your CSA carrots and roast them with the potatoes for extra veggies*

Tomato-Potato Mozzarella Bake: 4 Servings

Ingredients: 8 cups water, 3 large potatoes sliced into 1/4 inch, 3 tomatoes sliced ¼ thick, 8 ounces fresh mozzarella sliced ¼ thick, 2 cloves garlic minced, 2 tbsp, grated Romano cheese salt and pepper to taste, drizzle with olive oil

Directions: Preheat oven to 350 degrees. Boil water, add potatoes and parboil for 5 minutes. Strain. (you want these to be a little underdone so that they won’t get too mushy when you bake them in the oven). In large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you’ll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil. Bake 20-25 minutes.