Remember to order your holiday turkeys for November and December. These will be heritage turkeys like we raised last year. If you’re interested, contact us this week for more details and to reserve yours.
We’re also getting plenty of eggs now from the new hens and can deliver a dozen or more with your weekly produce. Just let us know how many you need.
Here’s our expected harvest for the Summer CSA Week 2:
Full Share: Melon, Tomatoes, Onion, Italian peppers, Cucumber, Eggplant, Cabbage, Black eyed peas or Okra, Sunflower sprouts, Potatoes (double portion), Basil, Shallots, Rosemary
Half Share: Melon, Tomatoes, Squash, Sunflower sprouts, Potatoes, Eggplant, Basil, Shallots, Rosemary
July 4th is this weekend and we are ready for some BBQ and potato salad! The potatoes in this week’s share are from Taylor Farm in Lexington. They are a fingerling variety, and were organically grown about 15 miles away from us.
Here’s our family’s favorite potato salad recipe. Traditionally, we serve it mashed and warm, but you could also leave the potatoes in chunks and serve it cold; it’s great either way!
6-8 fingerling potatoes
2 tablespoons butter
1 tablespoon mayonnaise
1 1/2 tablespoons dill relish
2 teaspoons mustard
1 boiled egg, diced
Garlic salt and pepper, to taste
Chop potatoes and boil in water until tender. Drain and return to pot. Add butter and mayonnaise. Mash. Stir in remaining ingredients and serve warm. Serves 2-4. Enjoy!