Light-skinned, yellow-fleshed all-purpose potatoes. Similar to Yukon Gold, but bred at Cornell University to grow well in New England. These have proven themselves to be productive and disease-resistant, even in our wet, heavy soil. This is important, because it’s tricky to grow good organic potatoes.
And, of course, they are delicious! Good for roasting, frying, and mashing. Good keepers once the skins are fully cured later in the season.
Mixed heirloom fingerling potatoes. Varieties available each week may include pink skin/white flesh, blue skin/blue flesh, yellow skin/yellow flesh. All are great for roasting. The blue variety makes some very impressive-looking oven fries. Note: Blue are done for the season.
Wash, do not peel. Cut in halves or quarters, lay out on heavily greased sheet pan. Salt liberally, add herbs of your choice. Place in hot oven (450F) covered for 30 min. Uncover and continue roasting until golden brown.
We grow a few different varieties of beets, so you may find a mix available. Chioggia are striped inside, Touchstone are golden, and Dertroit Dark are deep purple. As we get further into fall, the dark purple varieties will dominate.