August 3rd, 2022
What’s in your share?
Cherry Tomatoes
“New” Dark Red Norland Potatoes*
Yellow Onions
Heirloom Tomatoes
Poblano* or Shishito Peppers*
Fresh Chesnok Red Garlic*
* “New” Potatoes - are freshly dug, early potatoes. They are super tender with thin, fragile skin. We were very careful in washing them, to prevent accidentally rubbing off the skin. These potatoes are dug early and are intended to be eaten fresh and not stored for more than a month. You can store them in or out of the fridge. In season’s past, we’ve planted our Dark Red Norland potatoes at 12” spacing, and we’ve gotten pretty big potatoes. We tend to prefer our red potatoes on the smaller side, so this year we tried planting them at 6” spacing instead, and are blown away with the results! The potatoes are a uniform small to medium size, weighting in at 216# in a 75’ bed, which is an excellent harvest for us. This is the first bed to be dug, and we have 7 more beds with different varieties that will be coming throughout the rest of the season.
Stuffed poblanos and bell peppers. Peppers are about to start rolling in and they last a few weeks if stored properly (in a bag in the fridge) so you can stock up and make some stuffed peppers!
* Poblano Peppers - when green, are like a smoky green pepper with the slightest hint of spice - when ripe, their color changes to the most beautiful chocolate cherry color and the flavor sweetens. Ripe poblanos, when smoked, are what is known as the ancho pepper. We love cooking our poblanos - green or ripe - on an open flame, charring the skin and then peeling it off to add the flesh to salsas, guacamole, tacos, or burger patties before they’re cooked. Poblano Page
*Fresh Garlic - is garlic that has not fully cured yet. The skins are thick with moisture and really easy to peel, so take advantage of this rare window of garlic prepping ease! This garlic is meant for fresh eating and not for storage. We are currently curing the entire garlic crop in the propagation greenhouse, and soon we will have our 2nd Annual Garlic Party with our Workshare crew, to clean and grade the garlic. We host this party not only to get a huge task done, but mostly to take the opportunity as farmers, to thank our Workshare crew for their hard work every week by wining and dining them in a more relaxed setting than the weekly harvest setting.
We can’t get enough shishitos!
Garlic curing