HAPPENINGS from the fields

News from the fields We've started our potato harvest this week! Potatoes are an exciting crop to harvest because up until the point we harvest, all you see are the leaves of the potato plant-- the tubers are hidden underground. At harvest, we actually see the crop and how it has fared. The first variety to be harvested this year is called Red Gold, with a light red skin and buttery yellow flesh. It has grown very well and sized nicely very early, but has a skin defect called scab on some of the potatoes. This can be sliced or cut off with a knife, as it is only cosmetic.

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RECIPES from the farm & from our friends

SPICY GARLIC POTATOES & ZUCCHINI
Adapted from Gourmet

1 quart red gold potatoes
4 large garlic cloves, smashed with flat side of a large knife
3 tablespoons olive oil
3/4 teaspoon dried hot red pepper flakes
2 zucchini, cut lengthwise and then into 1/2" pieces
1/2 teaspoon salt

Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Halve potatoes lengthwise. Cook garlic in oil over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes. While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander. Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.