Red Norland

 

Yukon Gold

Adirondak Blues

Photos by Jake Griggs

We also grow the French Fingerling, Red Storage, Statina, Superior, and Colorado Rose varieties.

More information on Featherstone's New Potatoes (those in boxes in June and July):

The term “new potatoes” has come into common (mis)usage in recent times, often in reference to any small red potato harvested at any time of year.  The potatoes in June and July boxes are genuine new potatoes, however, and they are qualitatively different from any others you might purchase at the supermarket.

First, these are the first potatoes of the 2007 crop, Red Norlands harvested when the plants are a lush green and in full flower.  This produces the fresh, bright flavor you will enjoy.  Try them lightly steamed or oven roasted, without the herbs and spices you may be accustomed to using all winter, to add flavor to a storage crop spud.

Commercial “news” are sprayed with a chemical defoliant prior to harvest, so that the plants die and the skins set up on the tubers, so they can be harvested with a machine (and look pretty in the store).  By contrast, your potatoes this week have been dug by hand.  It’s very time consuming but, we believe, well worth it.

The skins on true new potatoes will always be extremely delicate.  Indeed, this is one of their great attributes- they can be rubbed off with a brush while washing in the sink, releasing the wonderful young tuber inside without peeling.  For this reason, however, we’ve made the decision not to wash these potatoes here on the farm: more handling bruises and discolors them.

New potatoes have not been cured in any way, and therefore should be treated like any fresh vegetable: refrigerated, and eaten fresh.  They will spoil if left out on the counter top like a storage potato, and they will lose that wonderful fresh flavor after a few days.

We hope you will enjoy these new potatoes, for their beauty (the lovely pink eyes of the Yukon!), their novelty (you simply can’t purchase a real “new potato” at the supermarket, though we do sell a few to the Co-ops) and, above all, for their superior eating quality.  You may be taken aback at first glance by the sand or mud and the rough appearance in the bag, but please withhold judgment until you have them rinsed in your sink.  The little extra prep time will be a good investment, we are confident.

-Jack

The sections below were copied with permission from Mi Ae Lipe’s Tastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).

Storage

New potatoes should be stored in a perforated plastic bag in the refrigerator vegetable crisper and used within 1 to 2 weeks. Mature, cured potatoes do best kept quite cool (around 45°F) in a well-ventilated, dark place, out of direct sunlight, which will trigger the formation of sprouts. Do not store potatoes next to onions; they produce gases that will hasten depending on temperature and humidity levels.

If the potatoes start to sprout or develop isolated green patches on their skins as a result of being exposed to light and warm temperatures, they may still be edible. Just cut off the sprouted "eyes" and peel any green skins. If, however, the green portion (actually caused by the presence of chlorophyll) is widespread throughout the surface of the potato or within its flesh, discard such specimens.

Potatoes can also keep quite well in a basement, root cellar, or other place with the proper cool temperature and lack of humidity.

Complementary Herbs, Seasonings, & Foods

Bacon, basil, butter caviar, cayenne, celery root, chard, cheese, chervil, chives, cream, crème fraîche, dill, fennel, garlic, ham, horseradish, kale, leeks, lovage, mint, mushrooms, mustard, nutmeg, olive oil, olives, onions, paprika, parsley, pepper, pork, sage, salt, savory, smoked salmon, sour cream, squash, sweet potatoes, thyme, turnips.

Serving Suggestions

• Combine diced potatoes with green and red peppers, onions, olives, slices of chorizo or other sausage, and diced ham to add to your favorite omelet, scrambled eggs, or frittata for an easy, nutritious, one-dish meal.

• Leftover mashed potatoes can be reincarnated in breads, doughnuts, and cakes.

• Make hash browns by finely shredding potatoes and frying them, covered in butter or oil over low heat for 10 minutes. Then remove the cover, turn them over, and continue to fry until they become crispy.

• Enjoy new potatoes boiled simply and topped with butter, salt, cheese, garlic, and dill or other fresh herbs.

• Make oven fries by cutting potatoes into wedges, drizzling them with oil and seasonings of your choice, and baking in a 375°F oven for 30 minutes.

• Use puréed potatoes to thicken soups, or to make that cold leek-potato soup, vichyssoise.

• Finely shred potatoes to make potato latkes or pancakes.

• For new potatoes like Russian Fingerlings, toss the washed potatoes in oil, salt, pepper, and a spice of your choice (rosemary, tarragon, and sage are nice complements). Then roast them at 375°F until they are fork-tender, about 45 minutes to 1 hour.

• Prepare garlic mashed potatoes by puréeing roasted garlic, potatoes, and olive oil together. (This is also fantastic with bacon bits!)

Links

Cook out of the Box - Focus: Fingerling Potatoes

Farm Journal: "Paying it Forward" (including Zeera Aloo (New Potatoes with Cumin) and Garlic Mashed Potatoes)

Cook out of the Box - Tried and True: Mashed Potatoes 

Cook out of the Box - Tried and True: American Potato Salad

Cook out of the Box - Hands On: Bechamel 

Cook out of the Box - Hands On: Homemade Mayonnaise 

Cook out of the Box - Tried and True: Turkey Gravy

Recipes

Peppery Potato and Zucchini Packets on the Grill (Serves 4)

1 & 1/2 pounds potatoes (6 medium), scrubbed and thinly sliced

1 zucchini, rinsed and thinly sliced

1 medium onion, thinly sliced

1 tablespoon olive oil

1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

1/2 teaspoon salt

1. Heat the grill.

2. Mix all the ingredients in a bowl. Divide the mixture among 4 pieces of aluminum foil, placing the mixture near one end. Fold in half to form a packet; then fold the edges to seal completely.

3. Grill the packets 25 to 30 minutes, turning over once, until the potatoes are tender when pierced.

Credit: Featherstone Farm

Potato Vegetable Soup

Peel and chop about 1/2 cup onion and one clove garlic.   Scrub (and peel if desired) and dice two cups potatoes and 1/2 cup carrot.  You can add 1/2 cup of diced celery if you have it around.  Saute vegetables in 2 T. butter or oil or combination until onions are soft.  Add 3 cups water or broth.  Add a handful or two or three of chopped fresh green or yellow beans or summer squash.  Add a bay leaf.  Cover and simmer until vegetables are tender.  Add salt and pepper to taste.  Can be served chunky or pureed.  (Don't put hot soup in a blender - the top will blow off. )  Add a little milk, cream or butter to the finished soup if desired.  Serve garnished with fresh parsley or chives.

Credit: Cook out of the Box 2010 - Week 6

Salade Niçoise 

The classic version of this salad includes potatoes, green beans, tomatoes, hard boiled eggs, tuna, anchovies and nicoise olives. However you can vary this as the season and your tastes may guide you. With or without tuna, this salad is a full meal, served with some bread. The concept is simple. Toss salad greens with a simple olive oil and vinegar vinaigrette. If you have fresh basil, tear some leaves and toss with dressing along with the greens. Divide greens one plate for each serving. Arrange on top of the greens some or all of the following: boiled potatoes (marinated in some vinaigrette), steamed green beans - cooked just until tender, quartered fresh tomatoes, quartered hard boiled eggs, tuna (good quality canned or fresh cooked) flaked into chunks, sliced cucumber, roasted red pepper, French or Greek black olives, feta cheese, sweet onion sliced into rings. If desired, serve some extra vinaigrette alongside in a pitcher. If you like anchovies, drape a few on top of the salad as a garnish.

Credit: Cook out of the Box 2011 - Week 6

Wisconsin Cheddar Cheese and Vegetable Soup

This recipe is adapted from one in Savoring the Seasons of the Northern Heartland, by Beth Dooley and Lucia Watson.  I like it because it has a good ratio of vegetables to cheese.  Most commercial cheese soups are full of fat and thickeners and who knows what else.

Saute the following vegetables in 3 T. butter over low heat until softened:

1/2 cup diced celery

1/2 cup diced onion 

Add the following and simmer about 5 minutes until vegetables are tender:2 cups chicken or vegetable stock (preferably homemade)

2 cups chopped broccoli (or cauliflower) (about 1/2 inch pieces)

2 cups chopped potatoes (peeling optional) (about half inch pieces)

1 quart milk

1/8 t. nutmeg

1/8 t. freshly ground black pepper

Puree the soup in batches (note - if you use a blender or food processer - cool soup first or it will "explode".  You could save back half of the milk and add it after cooking the vegetables to speed cooling.)

Put puree back in the pot and heat to a boil.  Turn off the heat.  Add 3 cups shredded sharp cheddar cheese in small batches,  stirring well.  Make sure each batch melts before you add the next.  If you add the cheese all at once it might get gloppy and stringy.

Gradually reheat soup but do NOT boil.  Whisk in 1 T. Dijon mustard and 1/4 cup sherry and a few dashes of Worcestershire sauce and Tabasco to taste.  Garnish with toasted croutons and more grated cheddar.

Credit: Cook out of the Box 2011 - Week 6

Eggplant Potato Curry

Will serve about six, served with rice.

4 cups cubed eggplant (If you are using Asian style eggplant, it is probably not necessary to peel.  (Asian style is longer and thinner than most Italian varieties)  Sometimes it is recommended to lightly salt eggplant, let sit an hour or so and drain to remove any bitterness.  If you are working with a young Asian style eggplant this salting and draining is probably not necessary)

1 cup chopped onion

2 cups cubed potatoes

1 cup chopped fresh green beans

2 T. oil

1 t. salt

1 t. ground cumin

Credit: Cook out of the Box 2010 - Week 8

Tortilla Espanola

Another name for this dish, which is practically the national dish of Spain, is tortilla de patatas.  It is basically a potato and onion omelet.  I reviewed many versions of this recipe - some had shocking amounts of olive oil.  I think this version is reasonable and still quite rich.

1 large onion - cut in half and sliced thin - about 2 cups onions

1 pound potatoes - cooked whole and then diced - about 1/2 inch pieces

1/2 cup sliced red bell pepper or other sweet pepper (optional)

6 T. olive oil

8 eggs, well beaten (with 1/2 t. salt)

Heat 2 T. oil in skillet, add onions and peppers if you are using them.  Cook until onions are golden brown and almost caramelized.  Add 3 T. oil and potatoes.  Cook another 8-10 minutes.  Add eggs and cook over low heat, covered, for about 10 minutes or until almost set.  Now comes the tricky part.  Place a large plate over the skillet and flip the frittata on to the plate.  Add another 1 T. olive oil to the skillet and slide the frittata back in, onion side up.  Cook until set.  Serve warm or at room temperature, cut into wedges.

Credit: Cook out of the Box 2010 - Week 9

Purslane-Potato Salad

The Ditmas Park CSA maintains a Google group so members can trade shifts and recipes and other information. When the purslane arrived, a lot of us wondered what to do with it. CSA member Liv Yarrow obliged us with the following recipe, which uses almost exclusively CSA veg.

6-10 new potatoes, depending on size and how many people you plan to serve.

1 or 2 ears of fresh corn

2-4 eggs

1 onion

1 large bunch purslane (Substitute spinach for half of the purslane for a milder taste; substitute parsley for a stronger taste.)

1 clove raw garlic

½ cup pungent hard cheese

1 fresh lemon

Quarter new potatoes and boil together with corn for approx 10 minutes.  Drain and set aside to cool. Put eggs in cold water, bring to a boil, drain water but leave covered in pot and set aside.

Finely chop one onion and add to salad bowl. Finely chop one large bunch of purslane (discard thicker stems) and add to salad bowl.

Add garlic clove, crushed, to the bowl. (Saute garlic for milder taste.) Finely grate approximately 1/2 cup of any pungent hard cheese and add to bowl.

Run eggs under cold water, cut in half and scoop out contents. Finely chop or 
chunk and add to bowl. (Eggs will have softer yolks.)

Add potatoes to the bowl. Cut corn off cob and add to the bowl.

Season with the juice of one whole lemon and salt and pepper. Toss well. Taste and adjust the seasons accordingly.

Credit: Cook out of the Box 2010 - CSA Summer in New York City

Roasted fingerling potatoes

Scrub potatoes. Leave whole or cut into uniform pieces. Mix in a bowl with a small amount of olive oil - just enough to barely coat the potatoes. Bake at 375 degrees about 30-40 minutes, depending on size of pieces. The tip of a sharp knife should be able to pierce the potato with no resistance when it is done. Optional embellishments - add chopped fresh (or dried) rosemary or thyme to the olive oil. Scatter pieces of onion, shallot or garlic cloves amongst the potatoes.

Credit: Cook out of the Box - Focus: Fingerling Potatoes

Grilled Potato Squash Packets

Slice or chunk potatoes, zucchini and onion. Mix with olive oil to coat lightly. Add thyme and salt and pepper to taste. Place on squares of foil - on one side. Fold over foil and seal edges by folding over. Pierce in one or two places to let steam escape. Grill about 30 minutes, turning once.

Credit: Cook out of the Box - Focus: Fingerling Potatoes

Potato Onion Curry (serves 4)

Ingredients

About 2 pounds potatoes, peeled and roughly chopped

About 3/4 pound onions, peeled and roughly chopped

2 t. finely minced fresh garlic

1 inch piece fresh ginger - finely minced

1/4 t. ground cloves

1/2 t. ground cinnamon

1 t. turmeric powder

salt to taste - about 3/4 t.

2-3 T. oil

Saute all the spices in oil for about 5 minutes.  Add onions and cook in oil 5 more minutes.  Add potatoes, cover and cook until vegetables are soft.  Add water or broth if mixture seems too dry.  If you have fresh or frozen peas, add a handful at the very end of cooking for nice color, flavor and extra nutrition.

Serve with rice, plain yogurt on the side and tomato chutney

Credit: Cook out the Box 2010 - Week 13

Potato Soup with Greens and Smoked Pork  

Ingredients

6 cups water

1 t. salt

1 pound potatoes peeled if desired, cut into 1/2 inch dice

3/4 pound kale or chard (washed, with tough stems and ribs removed)- cut into 1/2 inch shreds

4 cloves garlic, minced

1/4 cup olive oil

4 ounces smoked garlic sausage or smoked bacon, diced and fried until crisp

Preparation

Bring salted water to a boil.  Add potatoes and cook until potatoes are falling apart.  Mash with a potato masher into a puree.  Add greens and garlic and olive oil.  Salt and pepper to taste (remember that meat is salty.)  Simmer about 10 minutes, until greens are tender.  Divide among 4 warmed bowls.  Top each bowl with some of the meat.

Credit: Cook out the Box 2010 - Week 17

Curried Potatoes, Carrots, and Squash

Peel and cut carrots, potatoes and squash into medium chunks - about 8 cups vegetables in total.  Also chop about 1 cup onion and mince 3-4 cloves garlic.    Saute vegetables, including onions and garlic, in 2-4 T. oil along with our favorite curry seasoning (curry powder, canned curry paste or mixture of spices such as mustard seed, cumin, fresh ginger and turmeric.) and about 1 t. salt for about 5 minutes.  Add water, coconut milk or a mixture.  Add more or less depending on how much sauce you want.  Cover and simmer until vegetables are tender.  Sometimes I add about a cup of red lentils along with the vegetables for extra protein.  They cook fast - right along with the vegetables.

Credit: Cook out the Box 2010 - Week 19 

Turnip Gratin with Potatoes and Dill (serves 4-6)

1 pound turnips, peeled and coarsely grated

3/4 pound potatoes, peeled and coarsely grated (boiling type)

2 T. butter

2 T. fresh chopped dill

salt and pepper

3/4 cup heavy cream or whole milk

1/2 cup chicken or vegetable stock

3/4 cup bread crumbs

Saute turnips and potatoes in butter for about 10 minutes.  Mix with dill, salt and pepper and place into shallow greased gratin dish.  Mix together cream and stock and pour over vegetables.  Sprinkle with bread crumbs.  Bake in the middle of a 425 degree oven about 25 minutes or until top is golden brown. 

You could add some diced ham and cheese to the vegetables before you bake this and it would be a full meal.  Serve with a crunchy turnip and radish salad (see below) for a turnip double feature. 

Credit: Cook out of the Box - Focus: Turnips 

Turnip and Potato Soup

For a puree - follow the same directions but use about one cup of broth and just mash vegetables with a potato masher.

1 pound turnips, peeled and cut up

1/2 pound potatoes, peeled and cut up - same size as turnips

1 medium onion or a leek

2 T. butter or bacon fat or - if you are lucky enough to have it - duck fat

6 cups chicken or vegetable broth

Saute onion or leek in butter or other fat about 5 minutes.  Add cut up potato and turnip and saute a few minutes more.  Add stock and bring to a boil. Then lower heat and simmer, partially covered, about 15 more minutes or until vegetables are tender.   Puree with an immersion blender or let cool and put in a blender.  Add salt or pepper if desired.  Serve with chopped parsley or even a little fresh thyme.

Credit: Cook out the Box - Focus: Turnips

Baked Beans and Vegetables French Style

This recipe is adapted from a recipe for vegetarian cassoulet in Molly Katzen's great cookbook, Vegetable Heaven.

Ingredients

6 cups cooked or canned beans (navy, Great Northern, cannellini or similar bean)

1 pound onion, shallots or leeks

3 T. olive oil

3 cups diced potatoes

2 cups carrots, cut in matchsticks

1 T. chopped fresh garlic

1 1/4 t. salt

Herbs:  sage, marjoram, thyme  (1 t. of each, dried.  More if using fresh herbs); handful chopped parsley

1/2 pound chopped fresh mustard greens or chard or a mixture of both

1 cup dry red wine

1 1/2 cup flavorful stock (or water or tomato juice will do too.  Then add a bit more herbs)

Saute onions/leeks/shallots about 10 minutes.  Add potatoes and carrots and saute another 10 minutes.  Add remaining ingredients EXCEPT FOR mustard greens.  Bake, covered, about one hour at 350 degrees.  Remove from oven, stir in greens and return to oven, uncovered, for about 15 minutes more.  Add liquid if beans seem too dry.  If you like meat, tuck a few sausages, a lamb shank, a few chicken legs or a few slices of salt pork or pancetta into the beans prior to the first one hour of baking.

Credit: Cook out the Box 2010 - Week 21 

Gratin of Leeks and Potatoes

Saute 2 cups of sliced leeks and 2 cups of thinly sliced potatoes in a little butter or oil until vegetables are tender. (You might need to cover the pan for a few minutes to let the vegetables steam a bit.)  Spread in a shallow pan.  Cover with a white sauce.  Sprinkle with fresh chopped parsley, parmesan and buttered bread crumbs.  Bake at 375 degrees about 30 minutes, until cooked through and topping is brown and crunchy.  Variation - add some chopped ham to the potatoes.

Credit: Cook out the Box - Focus: Leeks

Meat and Potato Stew (aerves six)  

Based on an old Finnish recipe.

1 - 2 pounds meat (stew beef, chunks of pork, pieces of chicken)

1 T. fat - bacon drippings, lard, butter or oil

2 t. salt

4 cups boiling water

5 whole allspice

2 cups coarsely chopped onions or sliced leeks

2-3 cups carrots, cut into 1 1/2 inch chunks

2-3 cups potatoes, cut into 1 1/2 inch chunks

Brown meat in the fat.   Add the salt, boiling water and allspice and simmer about one hour or until meat is tender.  Add vegetables and cook on low heat until vegetables are tender.  Add more water if necessary.

Note - this very simple stew has a thin broth rather than a thick gravy.  If you want, serve the broth separately in a cup.  You also could make some simple dumplings (make a batch of dough as if you were making baking powder biscuits, but use a little less flour so the dough is not too dry and steam them in the stew the last 20 minutes of cooking.)  A handful of fresh parsley and dill would be great added at the last minute.

Credit: Cook out the Box 2010 - Winter Box #1

Salade Russe

Prepare relatively equal amounts of cooked diced potatoes, carrots and beets.  Add some diced fresh onion, lightly cooked peas and a little sweet pickle.  Mix with good mayonnaise - preferably homemade.  Add a little fresh or dried dill to the mayonnaise if desired.

Credit: Cook out the Box 2010 - Winter Box #2

Herring Salad

If you like pickled herring you will love this salad.  If you are lukewarm about herring, try this salad.  It is an acquired taste.  Great with rye crackers and some beer or even aquavit.  A deviled egg as a first course would be a nice touch. Serve the herring salad on top of a few fresh spinach leaves if you have them.  

Mix together -  in proportions appealing to you - the following items cut in a size appealing to you:

pickled herring (not the kind in cream sauce)

boiled potato

cooked beet

sweet gherkin pickle  (or dill pickle if you prefer)

onion (red is nice) or shallot

flavorful apple

a few capers if you like them

some diced red or white daikon radish for extra crunch and texture

Bind together with sour cream or creme fraiche.  Add some chopped fresh parsley and fresh dill if you have it.  Good quality dried dill would work too.  Omit parsley if you don't have fresh.  Taste.  Add a little salt and pepper if desired.  A little squeeze of fresh lemon juice or a dash of wine vinegar would be a nice touch. 

Credit: Cook out the Box 2010 - Winter Box #4 

Potato-Onion-Squash Bake

You will need about 1 cup sliced potatoes, 1 cup sliced winter squash, 1/2 cup chopped or sliced onions, 1/2 cup milk and a teaspoon or so of minced garlic per serving.  Multiply quantities as needed.  The potatoes and squash should be cut in similarly sized slices. 

Alternate two layers of potatoes, squash and onions.  Mix garlic with milk and pour over all.  Sprinkle with salt and pepper and a little nutmeg.  Bake, covered, at 350 degrees until vegetables are soft.  If you want, uncover the last 10 minutes or so,  add some buttered bread crumbs and parmesan and broil a few minutes for a crispy browned topping. 

A simple supper dish.  Bake an apple right alongside for dessert.  Cole slaw would be a good salad for this meal.  A feast.

Credit: Cook out the Box 2010 - Winter Box #4

Winter Potato Salad (4 servings)

Boil one pound potatoes until just tender. Cool slightly, peel and cut into cubes. Sprinkle about 1/4 cup white wine vinegar on the potatoes and let it soak in. Thinly slice some onion or shallot - about 1/4 cup. Thinly slice about 1 cup raw fennel or celery or radish or a combination. Mix with potatoes. Add some chopped dill pickle or hard boiled egg if desired. Dress with a mustardy vinaigrette. Good served at room temperature with sliced cold meats, some rye bread and beer or ale.

Credit: Cook out of the Box 2011 - Winter Box #5

Root Veggie Hash

Cut carrots, parsnips and potatoes into 1/2 inch cubes. Heat heavy frying pan, add olive oil. When oil is hot, add cubed vegetables. Cook until browned on one side and then turn. Add chopped onion or shallots when vegetables are almost tender. Serve when vegetables are browned and tender. Add fresh chopped parsley if you have some.  Good served with a fried egg on top. Variation: Add a little ground pork or sausage to the vegetables when they are cooking. 

Credit: Cook out of the Box 2011 Winter Box #7

Potato Garlic Spinach Soup

Ingredients: potatoes (about 8 oz. per person), 1 t. chopped green garlic per serving, spinach - about 12 leaves per person, milk or cream, butter, salt and pepper

Peel and chop potatoes.  Chop garlic.  Saute in butter about 5 minutes, add water about 1 cup per serving.  Cover and simmer until potatoes are soft.  Mash potatoes coarsely, add spinach, milk or cream and salt and pepper to taste.  Serve with grated Parmesan.

Credit: Cook out of the Box 2011 - Week 1

Potato and Tomato Stew with Pancetta

1/4 pound pancetta or lean bacon

1 T. olive oil

1 medium onion, sliced thin

2 cloves garlic, minced

2 cups roma type tomatoes with liquid

2  pounds all purpose potatoes, peeled and cut into 1/2 inch cubes

1/4 cup pesto or a little more to taste. (or half a cup of fresh basil if you have some)

Saute pancetta until golden in a large heavy skillet.   Remove and drain on paper towels.  Add 1 T. olive oil to pan and cook onion and garlic about 5 minutes - taking care not to burn garlic.  Add other ingredients and cook about 20-25 minutes, until potatoes are tender.  Add a little water, wine, stock or tomato juice if stew gets too dry.  Serve sprinkled with the cooked pancetta and some good bread to sop up the juices.

Credit: Cook out of the Box 2011 - Winter Box #8

Last updated on March 19, 2012 by Featherstone Farm