Have we got a treat for you!

These are the first potatoes of the summer.  (And how wonderful is this sun??) We dug them up this morning and into the Week 3 shares of the CSA they’ll go!  They’re a little larger than typical new potatoes but just as fresh and delicious.  The skin is delicate and thin, and doesn’t need to be peeled.  They make a wonderful potato salad.  Try tossing the potatoes in a pesto or basil vinaigrette made with the basil from your share!  And consider substituting shaved or finely chopped fennel in place of your normal celery!

If you’re feeling adventurous, try your hand at potato gnocchi.  We made it for the first time last week using this recipe, and topped it with summer squash, diced and then sautéed in brown butter.  It’s not difficult, but it does take some time.  We used one large baking potato and a handful of new potatoes and it was amazing.

This year we’re growing Red Pontiacs, Kennebecs, and Yukon Golds.  We’ll leave most of them in the ground till late summer, but we couldn’t resist digging up a few this week.  Try them!