We had this variety of potato back in August, but those were still ‘new potatoes’. Since then, these potatoes have gone through a curing process that improves their storability. They’re still deeply purple on the inside, but as the skin has cured, the outside is a little more brown looking.
We had these back in share 9, but those were still ‘new.’ Since then these potatoes have gone through a curing process that improves their storability. You’ll notice that these have a somewhat thicker skin then before (but not so unpleasant that requires peeling).
Still freshly dug and not yet cured, these would be considered ‘new’ potatoes and are best kept refrigerated. They’re still perfect for any potato application (their size considering). Azziza was peeling the onions while I was cleaning these today and it made me think of the fried potatoes laden with onion that my grandma used to make, and how these fingerlings would do great in that dish sliced into cute little rounds
Kennebec is a great all-purpose potato, somewhat similar to russets. They’re commonly used for commercial potato chips since they have a medium starch level and low water content. Homemade potato chips are a bit of work, but definitely worth it if you have the time. The farm is still calling these ‘new’ so I would recommend keeping them refrigerated.
We have two varieties of (new) potatoes in the share. Norland Reds are a red skinned waxy variety of potato, but in general could be used for anything that a potato could aspire to.
New potatoes are an early summer treat. Harvested before full maturity, new potatoes have a thin papery skin and should be kept refrigerated. While raw they have a crisp texture that reminds me of jicama, but cooked they are extremely creamy and keep their shape well which makes them perfect for potato salad.
Believe it or not, these potatoes were harvested last fall. While 6-month old potatoes might not initially seem appetizing, I promise they still taste great. With the right storage conditions, potatoes keep extremely well over the winter which allows us to enjoy them this time of year before new potatoes begin to be harvested.
The same variety of blue potatoes that we saw earlier in the season. A casserole or au gratin with these might make a fun Halloween dish.
Potatoes for potato season. Yukons are a solid all-purpose potato. Use for any of your potato needs.
These are a red skinned potato with a creamy white flesh. Use for your favorite form of potato.
Yukon Golds have a beautiful yellow tint with thin skins, making them an awesome all purpose potato. They’re great for soups, mashed, or just roasted. Think potato and leek soup. These are still fresh dug and I would consider them ‘new’ so recommend keeping them refrigerated.
A variety of fingerling potato, Red Thumb are red skinned and with blushy red fleshed. These creamy and firm. We like to simply steam whole (boiling also works) until fork tender, and then toss with oil and season. The skin stays firm and gives it’s own type of crispness that contrasts the creamy interior.
Boil’em, mash’em, stick’em in a stew; potatoes are always a nice item to receive since they are so flexible and can be the foundation for other veggies.
Another variety of potatoes, in their new form, Butterballs are particularly creamy with a mellow flavor. Simply boiled with some butter is not a bad way to go with these.
New potatoes are an early summer treat. Harvested before being able to cure in-ground, new potatoes have a thin papery skin, and should be kept refrigerated. Raw, they have a crisp texture that reminds me of jicama. Cooked they are extremely creamy which I think makes them perfect for potato salad.
New potatoes are an early summer treat. Harvested before being able to cure in-ground, new potatoes have a thin papery skin, and should be kept refrigerated. Raw, they have a crisp texture that reminds me of jicama. Cooked they are extremely creamy which I think makes them perfect for potato salad.
The small size of these potatoes makes them a breeze to use. They can be used whole or with just a couple cuts for just any dish. A potato salad would be a perfect dish to share for any 4th of July festivities!
Golden Globes are a solid all purpose potato with a waxy texture and buttery flavor. I love using them in potato salad since they absorb the dressing well, but aren’t too dry and starchy.
Nichols’ has a significant amount of storage crop space, so these are actually from the fall. They still taste great though, with a creamy texture, and are a nice size for easy chopping.
An all blue variety of potato. The color is water soluble, so the best method to preserve the color is to roast the potatoes (steaming would also work well for a lighter blue).
The last time we had these was in the first share of the season. What a fun way to go full circle. We love fingerling potatoes in general because they’re so easy to use roasted whole or simply sliced.
