In this email:
- Generally important notes
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- Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.
- Fresh from the Field
- Recipe: Crispy Smashed Potatoes from Cookie and Kate
- Market Details
- Tales from the Farm!
- Member Info
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All Manner of Deliciousness
Carrots- Back next week
Recipe: Crispy Smashed Potatoes
Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 side servings 1x
Category: Side dish
These smashed potatoes are baked to crispy perfection! You’re going to love this smashed potatoes recipe, which is both vegan and gluten free. Recipe yields 4 side servings.
- 2 pounds small-to-medium red or yellow potatoes
- 1 tablespoon plus ¼ teaspoon fine sea salt, divided
- 4 tablespoons olive oil, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, chives and/or green onion
- To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
- While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
- Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
- Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
- Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.
- STORAGE SUGGESTIONS: These potatoes are best served fresh, but can be stored in the refrigerator, covered, for up to 5 days. To reheat, bake them in the oven at 425 until warmed through.
Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)
Eastern Market, shed 2, Saturday with Special Guest Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm
We have gotten our fall cabbage, carrots, and rutabaga in the ground. The melon is weedy but bearing fruit. Let's cross our fingers and hope it thrives.
There is so much to do this time of year. We have no hope of completing our to do lists, only to chip away. Prep ground, seed plants, harvest, and weed. And new tasks materialize out of nowhere! Last week the cooler went down. We swapped the AC units and got it back up in a matter of hours. Put it on the list and take it off. And then yesterday the field truck, the aforementioned MVP, got a flat tire while in the field. And the lug nuts were really snugly on there. Several tools later (striped nut, cap crumble, post drilled out), Jim managed to get the tire off of there to take it in to be repaired. So add that to the list and take it back off again.
And we welcome Sarah to the team for her first full week. She'll be here 3 half days a week and that is definitely a help because she is a hard and deft worker. We're glad to have you on the team!
See you at market.
Helen for Jim, Tyler, Sarah!, Wiley, Boomer (bark layer), and Exie (morale officer)