What a season for strawberries we're having! We can't believe we're in the fourth week of the pick your own strawberries. We have never seen strawberries this plentiful so late in the season. We are in the final week of pick your own if you haven't had your fill yet come on out and bring the family for one last pick before the season is done for 2019.
The patch is located at 2245 York's Corners Road in Edwards. We'll be open every day this week from 7:00 am - 8:00 pm Monday - Friday. Saturday from 7:00 am - 6:00 pm and Sunday 7:00 am - 5:00 pm.
It's best to come earlier in the week, farming is very unpredictable and berry season can be here one day and gone the next! We will post on our website if we're closed early for the season, so be sure to check before you come.
Blueberries are now in full swing. The cole crops are quickly moving into full production mode as well. Saturday and Sunday will be the last days you'll be able to get strawberries in larger quantities at our market locations. These are the best strawberries we've ever hard, don't miss out!
Your Rochon Garden CSA Share
If you are a full or half-share member, here's what you will see in this week's box:
Beets
Spanish onions
Strawberries
Cauliflower
Kale
Potatoes
Spring mix
Peas
herb
Kirby cucumbers
Globe zucchini
If you are a lite-share member, here's what you will see in this week's box:
Beets
Spanish onion
Strawberries
Cauliflower
Potatoes
Peas
Kirby cucumbers
Rochon Garden New Potatoes
Potatoes cooked with the skin on are a good source of many vitamins and minerals, such as potassium and vitamin C.
Aside from being high in water when fresh, potatoes are primarily composed of carbs and contain moderate amounts of protein and fiber — but almost no fat.
The nutrients found in 2/3 cup (100 grams) of boiled potatoes — cooked with the skin but without salt — are:
Calories: 87
Water: 77%
Protein: 1.9 grams
Carbs: 20.1 grams
Sugar: 0.9 grams
Fiber: 1.8 grams
Fat: 0.1 grams
Potatoes are a good source of several vitamins and minerals, particularly potassium and vitamin C.
The levels of some vitamins and minerals drop during cooking, but this reduction can be minimized by baking or boiling them with the skin on.
Potassium. The predominant mineral in potatoes, potassium is concentrated in the skin and may benefit heart health.
Vitamin C. The main vitamin found in potatoes, vitamin C is significantly reduced with cooking — but leaving the skin on reduces this loss
Vitamin B6. A class of B vitamins involved in red blood cell formation.
Rosemary Garlic Butter Smashed Potatoes
Ingredients
1 1/2 pounds Rochon Garden potatoes
3 tablespoons butter
1 large clove garlic, minced or pressed
1 tablespoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 425°F.
Boil the potatoes in a medium saucepan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. Drain the water from the pan and set aside.
On medium-low heat, melt the butter in a small saucepan with the garlic, cooking for 2-3 minutes until fragrant. Stir in the rosemary and salt and pepper.
Pour the butter over the potatoes and toss until coated. Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes. Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy. Watch so the garlic doesn't burn. Season with more kosher salt and pepper and serve hot.