Last week, Joelle and I and a few kiddos went out for our usual walk on the farm. We started out at the sunflowers, headed over to winter squash, then grazed on a few raspberries, and checked out the pears, plums, apples and potatoes. The potato plants looked ready for harvest, so we pulled up a few plants and WOW! We dug reds, yellows, and purples. The yellows, which you are getting this week, were the most ready.
We always like to dig a few potatoes right away. When you dig potatoes early, the skins tend to be “loose” or not “set”. Our normal strategy is to dig a few rows early in the season and let the remaining potatoes “set” their skins. It takes about six weeks from when we mow the tops of the potatoes to start the process. Mowing the tops stops the growth and sends a signal to the plant to get ready for winter.
I am thoroughly amazed at the earliness of the potato crop this season. The plants didn’t grow as large as I usually expect, but the flavor is outstanding and the quality matches it. If you are new to Klesick’s, these potatoes are like nothing you will ever see in the grocery store. The skins will be loose or flakey because, as mentioned earlier, these are ultra-Klesick Farm fresh.
We like our potatoes cut into small pieces, 1 inch x ½ inch, and oven roasted at 425 °F with a little olive oil and salt. Simply delicious!
The Nature Conservancy
This weekend the Nature Conservancy is hosting an open house at the Port Susan Bay Preserve. If you have time check it out. The Port Susan Bay Preserve is beautiful and serene, truly a treasure and I am glad that it has been preserved for generations to come. If it works into your schedule come on out and enjoy the Stillaguamish River Valley.