The farm is a the peak of its production at the moment. The green house has come full circle, as it is home to soil blocking, seeding, and now also a sea of harvested onions that are there to cure for winter storage. Lucretia hit the fields on Friday with the camera and caught many of you hard at work. Your share this week includes: spinach, zucchini, summer squash, onions, garlic, peppers, tomatoes, fingerling potatoes, rosemary, kale, eggplant, garlic, cucumber, and hukurei turnips. Enjoy the photos and recipes this week!
Lucretia’s Rosemary Fingerlings
1.5 pounds of washed fingerling potatoes
sprig of rosemary chopped
Lightly cover the potatoes with the olive oil, salt, pepper, and chopped rosemary. Roast in a cast iron skillet (or roasting pan of your choice) in the oven at 350 degrees, turning the potatoes every now and then, until they are golden brown.