1 lb new potatoes
1 sprig rosemary
½ lb salad
1 head lettuce
½ lb sugar snap peas
1 bunch scallions
What beautiful weather we’ve been having this past week! Even the rain was welcome. Walking around our fields this afternoon we were amazed at all the new growth. Looks like we’ll have peppers very soon, and we ate our first tomatoes this week – it will be weeks before we have enough to distribute to everyone, but it was still exciting for us! The peas are exciting too, a few weeks later than last year, but still incredible
The new potatoes in this weeks share are just a tease, I know, but we’d thought you’d like a little taste of their incredible flavor. I always forget how amazing new potatoes are – what a treat. More to come soon on the potato front. Not as many greens this week, but after sneaking that extra head of lettuce into the shares last week, I thought you might like a little break.
We lost one of our apprentices to back problems a few weeks ago, but have found a replacement who will be arriving August 1st. A few weeks of being shorthanded, but that’s ok – we’re used to scrambling this time of year anyway.
See you on Tuesday!
Thanks so much!
Christa, Mike, and little Lizzy
Recipes of the Week:
Roast New Potatoes with Rosemary
- 1 lb of new potatoes, cleaned
- 1 1/2 Tbsp olive oil
- 2 cloves garlic, minced
- 1-2 teaspoons fresh rosemary, chopped
- 1/4 teaspoon salt
- pepper to taste
Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.
Got leftover lettuce from last week? Use it up in this yummy recipe….
Caramelized Pork over Lettuce
- 2 tablespoons sugar
- 2 tablespoons water
- 2 tablespoons fish sauce
- 1 1/2 teaspoons vegetable oil, divided
- 1 1/2 pounds boned pork loin, cut into cubes
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/4 teaspoon black pepper
- 1 (3-inch) cinnamon stick
- 2 cups (2-inch) chopped scallions
- 6 cups shredded lettuce
- 1/4 cup rice vinegar
- 1/4 cup thinly sliced fresh basil
Place the sugar in a small, heavy saucepan over medium heat; cook 5 minutes or until golden (do not stir). Add water and fish sauce (mixture will splatter); remove from heat.
Heat 1 teaspoon oil in a large skillet over high heat. Add pork, and cook 4 minutes or until browned on all sides. Remove pork from skillet. Stir broth into skillet, scraping skillet to loosen browned bits. Return pork to pan; add the caramelized sugar mixture, black pepper, and cinnamon stick, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove from skillet, and keep warm.
Heat 1/2 teaspoon oil in skillet; add scallions. Sauté 2 minutes or until lightly browned. Add to pork mixture; keep warm.
Combine shredded lettuce, rice vinegar and basil in a large bowl, and toss well. Serve pork mixture over lettuce mixture.