This week in the garden
The Garlic Fest was a huge success for Hedgeview Farm. We placed first with our decorated braid, 2nd with our Hardneck Garlic (Italian Purple) and 3rd with our Softneck Garlic (Portugeorge). The big surprise came when we were awarded the Jim Craig Memorial Award for Best Garlic Booth. We received a gorgeous hand made gold garlic pendant. What an honour… and we are completely sold out of garlic now except for maybe a dozen bulbs.
We found the first ripe melon in the garden this week. They did experience quite a bit of stress from too much water and I’m not certain how well the melons will do this season but they are just starting to ripen so they will appear in the CSA in the coming weeks. Other things like winter squashing are starting to size up too. Lots of Delicata especially this season.
Finally after several weeks of garlic obsession we got back to weeding and mowing pathways. The garden is getting back into shape as we enter into late summer and the fall season. We are already starting to plan our bed preparations for the spring.

This week’s share of the harvest
1 bunch Carrots
1 box Potatoes (Yukon Gold or Russet)
1 box Cucumbers
1 Garlic (Italian Purple)
1 Head Lettuce
Choice Shelf #1: Radishes OR Scallions OR Pattypans
Choice Shelf #2: Beets OR Eggplant OR Shishito Peppers OR Onions OR Rainbow Chard
Large Shares ONLY: Tomatoes AND Peppers

Yummy New Potatoes

Everyone knows potatoes, especially new potatoes so freshly harvested from the earth. I’m always so tempted to take a big bite of them when they are so fresh… I have indeed done it and they are most definitely better cooked! Here’s a great recipe for any meal – especially a nice weekend breakfast or brunch. You can omit the bacon and chipotle if needed.

Roasted Potato Hash

  • 3 slices bacon, ideally double-smoked or slab
  • 1 tablespoon unsalted butter
  • 2 pounds medium-size Yukon Gold potatoes, approximately 5 potatoes, scrubbed and diced
  • 1 medium-size yellow onion, peeled and diced
  • 1 medium-size red bell pepper, seeded and diced
  • ½ cup sour cream
  • 1 lime, juiced
  • 1 to 2 tablespoons chipotles en adobo, minced, to taste
  • Kosher salt and freshly ground black pepper
  • 1 ½ cups shredded Cheddar cheese
  • 2 scallions, sliced thin, green parts only
  1. Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through — until it is chewy and going to crisp — approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
  2. Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
  3. Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
  4. When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.