To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: arugula, beans, colored peppers, zucchini, broccoli
  or cauliflower, red onions, rainbow carrots, sweet corn, red fingerling potatoes, tomatoes, and choice of an herb (Cilantro, dill, basil).
• Add-on shares:
  • Fruit: gala apples & hardy kiwi berries
  • Flowers: paused this week
  • Mushrooms: chestnuts
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week.

Serving Suggestions:

• If you’re looking for one last summer-y use for this week’s potatoes, try my trick for a mayo-less potato salad. I chunk and boil a few potatoes until they are soft and smushable. While they boil, I whisk together a quick mustard dressing with olive oil, vinegar, sliced shallot, salt and pepper. After draining the potatoes I put them back in the hot pot, and using a wooden spoon I “rough them up” a bit. I’ll smash a few, while others I’ll just roughly stir them up. The goal is to get plenty of mushy potato starch on the surface of the potatoes. It’ll mix with the dressing to make it creamy without mayo and also helps the dressing to stick. If you have some green herbs on hand, feel free to sprinkle some in after you chill the salad completely and before you serve. Two other important tips… 1) Don’t rinse the potatoes after you drain them, even if they have some starchy water clinging to them it’s fine, just toss them back in the pot. 2) Put the potatoes into the dressing while they are hot, I think they soak up more of the dressing than if you let them cool completely.