Hi Everyone,
This week’s tips include a few standard preparation tips (recipe below using some ingredients
from this week’s share).
We recommend washing all produce just before use, always.
• Rosemary – a great culinary herb that pairs especially well with potatoes and many other
veggies. AKA the memory herb, it is also very nice steeped as a tea.
• Garlic bulbs – we hope everyone is enjoying the fresh garlic. We appreciate the feedback
and love hearing stories of your comparisons to other garlic, and fun ways to get more
garlic into your weekly menu.
• Red Potatoes – we love them breakfast, lunch and dinner. There is a good feeling that
comes from being able to eat locally grown potatoes – so satiating.
• Petite Sweet Onions – small and sweet, these fresh onions are great anyway you like
onions, raw or cooked, pickled…
• Romano Flat Beans – traditionally larger than standard round green beans, well revered
in many dishes around the world, known to have a full-bodied flavor profile.
• Cucumbers – this has been a good summer for cucumbers. We will likely include them
every other week after this to rotate other varieties of veggies in.
• Pea Shoots Microgreens – how’s the every other week for microgreens going? Do folks
want the brassica (daikon, kale, broccoli) microgreens rotated in more often? Please
share your feedback with us.
Country Valley Farm Rosemary Roasted Lunch Potatoes Recipe (good any time of day)
Rosemary – 1 bunch
Garlic – 1-2 bulbs
Potatoes – 1 quart
Olive Oil – 2 ounces
Salt and Pepper – to taste
Wash everything. Peel and cube the potatoes into small chunks. Mince the garlic. Chop the rosemary
into about 1-inch pieces. Pre-heat oven to 425 F, add oil to the baking sheet/casserole dish and add
potatoes, salt, and pepper. Cook for about 30 minutes, stir well every 10 minutes. Add the garlic and stir
in well, so it gets covered with some oil and is not sitting on the top (it could get bitter if it roasts too
much). Cook for another 10 minutes. Add the rosemary and stir. Cook for another 5-15 minutes until
the potatoes reach the desired texture.
If you are interested in seeing previous newsletters and cooking tips, we post them all on our
website in the Newsletter section Newsletter | Country Valley Farm — sometimes we fall behind and
don’t get them uploaded for a bit…