I say Potato, you say Potahto
Let’s celebrate summer with some off-the-beaten-path potato varieties and a delicious recipe
Potato Harvest 2024:
Have you noticed a freshly harvested, locally grown organic potato just tastes better?
We sure do!
We’ve just finished harvesting all of our potatoes, and we’re thrilled to share them with you.
At Oak Spring Farm, we focus on growing a select few varieties that are both nutrient-dense and incredibly popular.
And we like to switch it up every year.
This year, we chose to cultivate Adirondack Blue, Adirondack Red, and French Fingerlings. Here’s a quick breakdown of each:
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Adirondack Blue: Known for its striking blue-purple skin and flesh, this potato is rich in antioxidants. It has a mild, earthy flavor and holds its color beautifully when cooked.
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Adirondack Red: This variety boasts red skin and flesh, offering a slightly sweet flavor. Like its blue cousin, it’s packed with antioxidants, making it a delicious and nutritious choice.
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French Fingerlings: A beloved variety with a nutty, buttery flavor and a smooth, creamy texture. These potatoes are perfect for roasting or adding to salads.
Over the years, we’ve experimented with growing a variety of potatoes, including La Ratte, Banana Fingerlings, Peruvian Purples, and Purple Majesty—oh, the list goes on!
We’ve had a nice crop this season, and many of you have already enjoyed some of our purple, blue, and red varieties. We hope you’ve found them as delicious as we do.
Here’s a super easy and delicious recipe to try the next time you have a hankering for a hearty potato dish.
Farm-Fresh Potato Provencal Recipe
from Bob J. a beloved market customer and music-loving friend
This is an easy and versatile recipe to keep in mind for your next trip to the farmer’s market. You can adjust the proportions to your liking. For instance, the original inspiration (from Simply Recipes) called for 2 lbs of potatoes. Since I often cook for two, I reduced it to 1 lb. If you love olives, feel free to add more!
This dish is best served at room temperature, so you won’t need to worry about timing it with other dishes. While it’s delicious year-round, it truly shines in summer when most of the ingredients are available fresh at the market.
Ingredients:
- 1-2 lb new potatoes (cut larger ones in half to about 1″ pieces; 1 lb is about one dry pint)
- 1 medium onion (sliced into 1/4″ wedges, from top to root)
- 6 cloves of garlic (crushed, peels removed, roughly cut in half lengthwise)
- 12 cherry tomatoes (or 2-3 regular tomatoes cut into 1/2″ wedges)
- 12 pitted olives
- 1/2 teaspoon red chile flakes
- 1 Tablespoon dried herbes de Provence
- 1/2 cup extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons Kosher salt
- Freshly ground black pepper to taste (2-3 grinds)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the potatoes, onion, garlic, tomatoes, and olives.
- Sprinkle the red chile flakes, herbes de Provence, and salt over the vegetables.
- Drizzle the olive oil and red wine vinegar over everything, then toss until well-coated.
- Spread the mixture evenly on a baking sheet.
- Roast in the oven for 30-40 minutes, or until the potatoes are tender and the vegetables are caramelized.
- Remove from the oven and let cool slightly before serving at room temperature.
- Finish with freshly ground black pepper to taste.
Enjoy
This salad is a wonderful way to showcase the fresh, vibrant flavors of the season.
Don’t Forget
As always, we love hearing how you’re using your CSA shares, so drop us a line or tag us in your posts. And if you’re looking for more farm-fresh inspiration, be sure to check out our selection of potatoes and other produce next time you visit the market.
Have a great week, and see you at the market soon.
Warmly,
Lisa
