October 4th, 2023
What’s in your share?
Radishes
Kohlrabi
Salad Mix
Scallions
Tomatoes
Garlic
Oneida Gold Potatoes*
Yellow Storage Onions
Cool weather crops are back, even though the cool weather isn’t. We could use a frost to do some caterpillar control. Photo by Matt Filipiak, also a workshare and blossoming photographer.
Oneida Gold Potatoes - are similar to Yukon Gold Potatoes, but grow better in our soil and have better disease resistance. We grow the most of this variety, because the yields are always high, and they last the longest out of all the potatoes we grow. Their yellow flesh has a medium starchy texture, making it the perfect all-purpose potato. They are great for roasting, mashing, boiling (I LOVE cubing them and putting them in soups), and the big ones bake nicely. I mentioned in an earlier newsletter that two varieties that normally perform well for us were lower yielding this season due to the “Mosaic Virus” that was in our seed, so we’re really glad that this variety pulled through for us.
The Crew crushing radish harvest. Photo by Matt Filipiak.
Close-up of the French Breakfast Radishes. They took on a strangely more round shape than usual and we are in love. This is how dirty they are when we harvest them. This photo was also taken by Matt Filipiak!
Recipe from October 2023 issue of “Cook’s Illustrated”.