Wet with a Vengeance…

One of the driest Augusts we have had gets to keep it’s record and September now has a leg up in rainfall totals with this massive storm we had this weekend. Over three inches in rain have fallen as of Tuesday am and our fields, know for their sandy (i.e. beach like)  ability to drain have had standing water in most areas at some point. Big rains like this tend to bring big changes to the fields as the high humidity and warm temps work together and kickstart growth bursts as as well as outbreaks of disease this time of year. This system is warm and wet but the weather pushing the clouds out looks dry and cool, which will help slow down the disease pressure a bit.

Potato Harvest Party 2.0

After out first Labor Day rainout in 10 years we are rescheduling the dig for this weekend from 9-11. Please come join us for any or all of the fun during these two hours. Look for the crew in the fields along Pleasant Hill Road towards Brunswick.

Potatoes….

While we had to postpone the Labor Day potato party until this next Saturday we were able , thanks to a great group of Bowdoin entering freshmen, get one variety dug last week. These Kueka Gold potatoes are great and can be used for just about anything. We made our first batch of mashed this weekend as the storm lashed outside -nothing better. Try the Recipe for scalloped Kuekas with leeks and cipollini onions here.

Cipollini Onions

These specialty onions have become one of our favorites and they7 are the first to come out of the greenhouse after curing this year. Italian for “little onion” these are sweet and tender and are especially good when roasted, sautéed or even better carmelized.

 More Melons….

Those cantaloupes are still coming. Fewer this week! hopefully you found fruit salad or smoothie to absorb the ones from last week. If you arew melonned out try cubing them and freezing them in a ziplock for a cool smoothie on a hot day…

What’s In Upic?

Cherry Toms

Green Beans

Flowers

Herbs

What’s In  The Share This Week?

Leeks

Tomatoes

Lettuce

Baby Bok Choi

Chard

Cantaloupe
Cucumbers
Cipolinni Onions
Cabbage
Broccoli
Peppers
Gold Potatoes

Scalloped Keuka Gold Potatoes

TOTAL TIME  1 hour 35 minutes

INGREDIENTS

3 tablespoons butter, more for greasing pie plate

4 cloves garlic, minced

1 medium leek, white and light green parts only, minced

4 small cipollini onions, minced

1 tablespoons minced Rosemary

3 cups heavy cream

2 pounds (about 6 medium) Keuka Gold potatoes (unpeeled), sliced 1/8-inch thick

Salt

ground white pepper

PREPARATION

 

1.

Preheat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.

2.

In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.

3.

Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.