More news from the farm, and this time it’s the turn of Kylie to tell us what’s happening at Hearty Roots:
My name is Kylie, yet another member of the Hearty Roots Crew. We’re having another week of hot summer temperatures, but the skies are clear and the farm is beautiful. The end of summer is bringing about a much lighter workload. Our crew is getting smaller week-by-week and our daily hours are getting shorter.
The shift of seasons is bringing in much welcome vegetable additions on the farm. Though we sadly tilled in the last of our cucumbers this past week the winter squash are beginning to look ready and the pumpkins are getting huge in the field. There’s one more succession of melons to go and the greens are looking as bright and healthy as ever.
We’re hoping to have the potato digger back soon, which we share with two other farms. So when potatoes arrive in your share here’s a simple and easy, but delicious recipe I recommend. I made it for lunch this week and it was a great dish for a nice outside meal or picnic.
White Bean, Potato, and Tomato Salad
1 ½ lb. new potatoes, unpeeled (but the Hearty Roots purple potatoes would be delicious and add a lot of color)
2 cans cannellini beans, 15 oz each, drained and rinsed
1 lb. ripe tomatoes, quartered (I cut them in bite sized pieces)
4 scallions, sliced (or chives)
a bunch of flat leaf parsley, chopped
¼ cup extra virgin olive oil
freshly squeezed juice of 1 lemon
sea salt and freshly ground black pepper
Cook the potatoes in a large saucepan of boiling, salted water for about 20 minutes, or until tender when pierced with a knife. Drain. When cool enough to handle, cut into wedges (or bite sized pieces) and put into a large bowl.
Add the beans, tomatoes, scallions, and parsley. Sprinkle with olive oil, lemon juice, salt and pepper. Toss just until mixed.
Have a wonderful week!