Hello

Short newsletter today. It's been a busy day everywhere today. We had to catch broilers for harvest this morning - starting before 4 AM - and now working on projects in our freezer up in Cleveland.

This week's feature ingredient is the potato. This week's variety is a red norland potato - it's a wax type potato that holds its firm texture well for cold salads, served hot with fresh herbs and butter, or even mashed. It's not the best fryer - the kennebec and yukon gold are better for that. Read below to learn more about what's called "new skin" potatoes.

OH, and this morning was a tasty one in our farm kitchen. Lemon Chiffon Roll with Blueberry Rhubarb Preserve. Learn more below.

Enjoy,
Trevor

PS. I was just about to hit send and Zach, one of our drivers, just called with some unexpected blackberries at one of our farmers. YAY!
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Setting Skins on Potatoes
The difference in new skin vs cured potatoes
This week we are featuring what are called "new skin" red potatoes. The new skin means that the potato was dug while the plant was still alive and the skin wasn't given time to "cure." The skin is therefore very delicate and often rubs off when washing. The "spotty" appearance is normal for these tender young potatoes.

Later in the season, potatoes will be harvested differently. For storage potatoes, the plant will be mowed off to kill the plant. The potatoes are then left in the ground for about a week before being dug.

In that scenario, the potatoes are then left in a pile on a wagon or table. The air moves through the dirty potatoes and allows the skin on the surface to dry out and become stronger. Any damaged potatoes that may spoil often show themselves then.

The last step is then to wash and package the potatoes. On small farms around here, they are generally put across a produce washer which has soft brushes and spray nozzles to gently wash the potato clean. the potatoes are washed and packaged, ready for your enjoyment.

The advantage of allowing potatoes to "set a skin" or "cure" is that they store much longer. On the other hand, the new skin potato has a very delicate skin that is easy to cut and eat. The flavor and texture of the new skin potato is worth celebrating.
Lemon Chiffon Roll with Blueberry Rhubarb Preserve
The last two weeks we have been utilizing only the yolks in our chocolate pies. With the buckets of egg whites we had been saving, we had to find a use for them!

So last week we experimented with a chiffon cake roll - light and airy with a golden crust. We grated fresh lemon and squeezed the juice as well for a bright and delicate lemon flavor.

We then made a blueberry rhubarb preserve, spread it across the cake, and rolled it up. Topped with a dusting of powdered sugar and ready for a light evening treat or even weekend brunch. Pairs well with a chilled Rose, dry cider, or sparkling wine.

Each roll is approx. 6 to 7 inches and weighs about 16 oz. $8
This just in from the road. Zach, one of our drivers, is on his farm pickup route this afternoon. We have a nice surprise. BLACKBERRIES. Jonas Hershberger in West Salem just finished picking these sweet-tart treats and we expect more fresh shipments on Thursday and Friday.

Available for preorder online.
Bag Contents
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Small Omnivore
Grassfed Ground Beef
Red Potatoes (3#)
Cantaloupe (1 each)
Green Peppers (2 ct)
Lacinato Kale (1 bunch)
Candy Onion (1 ct)
Peaches (2#)
Mixed Color Cherry/Grape Tomato Medley (1 pint)
Small Vegetarian
Red Potatoes (3#)
Cantaloupe (1 each)
Green Peppers (2 ct)
Lacinato Kale (1 bunch)
Candy Onion (1 ct)
Peaches (2#)
Mixed Color Cherry/Grape Tomato Medley (1 pint)
Fennel (1)
Green Beans (1#)
Mini
Red Potatoes
Cantaloupe
Green Peppers
Lacinato Kale
Tomato Medley
Candy Onion
Large Omnivore
Grassfed Ground Beef
Red Potatoes (3#)
Cantaloupe (1 each)
Green Peppers (2 ct)
Lacinato Kale (1 bunch)
Candy Onion (1 ct)
Peaches (2#)
Mixed Color Cherry/Grape Tomato Medley (1 pint)
Yellow Doll Watermelon (1)
Fennel (1)
Slicing Tomatoes (2#)
Chicken Patties (4 ct)
Large Vegetarian
Red Potatoes (3#)
Cantaloupe (1 each)
Green Peppers (2 ct)
Lacinato Kale (1 bunch)
Candy Onion (1 ct)
Peaches (2#)
Mixed Color Cherry/Grape Tomato Medley (1 pint)
Yellow Doll Watermelon (1)
Fennel (1)
Slicing Tomatoes (2#)
Green Beans (1#)
Cucumbers (2 ct)
Zucchini (2 ct)
Eggplant (1-2)
Hot Hungarian Pep (3 ct)
Small Vegan
Red Potatoes (3#)
Cantaloupe (1 each)
Green Peppers (2 ct)
Lacinato Kale (1 bunch)
Candy Onion (1 ct)
Peaches (2#)
Mixed Color Cherry/Grape Tomato Medley (1 pint)
Fennel (1)
Green Beans (1#)
For more recipes, visit our archive at https://freshforkmarket.com/recipes/
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