Greetings CSA Members,

One would think that with 5 inches of rain last week, I would be kicking up my heels. However, this amount of rain and the speed in which it arrived, flooded our well. And so now we have a clogged well point and an over-active pump. Every day I struggle with washing the dishes, juggle the sharing of water with the crew who is tirelessly washing and packing out the vegetables, and sneak in a shower every now and again. This week also truly marks the beginning of Fall here on the Farm. We dodged our first major frost and in your box, you will see pie pumpkins. I love those root and storage vegetables – don’t you!

Have a great week – Justine

Potatoes
Storage : Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard. They will keep for weeks at room temperature, longer if you can provide their ideal temperature of 40 to 50 degrees. Beware: the low temperature of your refrigerator will convert the starch to sugars. However, new potatoes—which are young and thin-skinned—can be refrigerated if you don’t plan to eat them within a few days. Moisture causes potatoes to spoil, light turns them green, and proximity to onions causes them to sprout. (You can still use a potato that has sprouted, however; simply cut off the “eyes” before use.)

Handling: Scrub potatoes well and cut off any sprouts or green skin. (Clean delicate new potatoes gently.) Peeling is a matter of preference. Cut potatoes according to your recipe. If baking a whole potato, be sure to prick the skin in at least two places to allow steam to escape.

Colcannon
1 1/2 pounds medium boiling potatoes (about 3 medium potatoes)
2 teaspoons salt, divided, plus more to taste
1 1/2–2 pounds kale (15–20 large leaves), de-stemmed
1 cup chopped leeks or scallions
1 cup half-and-half or milk
1/2 teaspoon freshly ground black pepper
1/2 cup butter, melted