Kale/Broccoli Greens
$3.00 / bunch
Fresh kale, it can survive just about anything including 8 degrees apparently! Will beat the pants off any old kale you find at the grocery store. Bunches may be either green stemmed Vates or red stemmed Red Russian. We’ll pick whichever looks best. Both are open-pollinated heirloom varieties. Also this week we will have broccoli greens, which are like a mix between kale and collards. A little tougher than kale, but also a little sweeter.
Out of stock
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Nice flat-leaved Italian parsley. No curly parsley here, thank you very much. Parsley loves our heavy soil, and has a wonderful sweetness when picked fresh.
In the words of the immortal Angelo Pellegrini – “There is nothing that wouldn’t be improved by the addition of a little fresh minced parsley.”
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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.
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Potatoes, all purpose
$2.50 / lbLight-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.