Note from the farm:
This week you’re getting the first dug potatoes of the season. This red-skinned, white flesh variety is called Red Norland. It’s great for potato salads or just boiled and tossed with olive oil and salt and pepper.
Red beets are in the share again this week, which I’m particularly excited about. I’ve been addicted to a new sandwich which a friend of mine introduced me to a few weeks back. Boil the beets and slip off the skins, slice thinly and drizzle with balsamic vinegar and a little s&p. Let sit for a few minutes while you toast up some good bread. I’ve been using a dark Danish rye, but you could really use anything. Then spread some good quality soft goat cheese on the bread, a super thin slice of red onion, and top with the marinated beets. I’ve also been adding some parsley or arugula to the top. Yum, yum, yum!
Zucchini – 3 pieces
Romaine Lettuce – 1 head
Savoy Cabbage – 1 head
Red Norland Potatoes – 2 lb. bag
Walla Walla Onions – 1 bunch
Red Beets – 1 bunch
Cucumber – 2 pieces
Basil – 1 bunch
Fruit Share
Peaches – 1 bag
Blueberries – 1 pint
Grain Share
Live Oats
Bean Share
Red Beans