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Welcome to Week 3!
We are excited to start pulling our new potatoes, which are Dark Red Norland grown in an unheated high tunnel. We pre-sprout them in our warm greenhouse then put them in the ground around the first week of March. It's a long wait, but worth it! Growing them in an unheated tunnel like this means we only go about a month without potatoes, as our storage spuds ran out in late April.
Now for what to do with them...here is a favorite recipe of ours for using new potatoes and a host of other spring crops:
New Potato Salad with Crumbled Egg and Sardines adapted from Joshua McFadden
1/2 pound new potatoes, not peeled
Salt and freshly ground pepper
2 lemons
1/2 pound asparagus, sugar snap peas, broccolini, cauliflower or a combination
1-2 small fresh onions, sliced very thinly, with 2" of greens
6 boneless canned sardines, drained and broken into pieces
2 tsps dried chili flakes
extra virgin olive oil
4 soft-cooked eggs
1 handful of mint, dill, parsley, cilantro or basil leaves
Fill a large pot with cold water and add salt until it tastes like the sea. Add the potatoes and bring to a boil. Reduce the heat to a gentle simmer and cook until tender, about 15 minutes - don’t overcook. Drain and let them cool.
Using a rasp-style grater, zest both lemons into a bowl large enough to hold the entire salad. Cut the lemons in half and squeeze in the juice but keep the seeds out. Add the potatoes, hard vegetables, onions, sardines and 1 tsp chili flakes. Season with 1 tsp salt and many twist of fresh black pepper. Toss gently to mix everything then let marinate for 10 minutes. Taste and adjust seasoning.
Break up the eggs by pulling them apart into quarters and dropping them into the bowl. Add the herbs. Mix gently, taste again, and adjust seasoning. Serve at room temperature.
Enjoy the produce and have a great week!
-Katherine and Spencer
Some of these cells are not like the others...Ezra helped seed milling corn for our home garden this week.
