Greetings CSA Members,

Seen any good movies lately? I think that if I begin another newsletter with a reference to the weather, I might go mad. However, I do need to report that we experienced two severe thunderstorms last week. The one that hit last Tuesday came up so quickly that no one had a chance to prepare for it. The wind gusts reached close to 50 mph and all I wanted to do was head for the basement! We lost the latest corn and spinach planting along with tomato trellises and peppers that were blown and left broken on the ground due to the wind damage. Of course, the copious amount of rain that fell also has left a lasting impression. And did I forget to say that on both days during both storms we experienced hail once again. However, the good news is that not more than an hour and a half prior to the first downpour, the mighty crew that works here managed to haul out of the ground and into the barn this year’s onion crop. Hope you like onions!

To create a garden is to search for a better world.

In our effort to improve on nature, we are guided by a

Vision of paradise. Whether the result is a horticultural

Masterpiece or only a modest vegetable patch,

It is based on the expectation of a glorious future.

This hope for the future is at the heart of all gardening. (Marina Schinz)


And so with the hope that Brian’s boots begin to dry out after 6 days, I wish for both you and for us a great week of sunshine ahead.

This week in your share, you will most likely find: Sweet Onions, Slicing Cucumbers, Green Peppers, Tomato, Broccoli, Melon, Green Beans, Mesclun, Thyme, and Summer Squash/Zucchini.

Take good care – Justine

The following 2 recipes are recipes are suggestions from Rebeca. Recipes 3 and 4 use Thyme - Enjoy.

Summer Melon And Arugula Salad

(makes 6 servings)

For the vinaigrette:

1/4 cup lemon juice

1/3 cup canola or other light vegetable oil

1/3 cup extra virgin olive oil

For the salad:

1 medium (about 3 cups) cantaloupe, peeled, seeded and cut into 1-inch slices

3 cups seedless watermelon, peeled and cut into 1-inch cubes

2 bunches (about 3 cups, unpacked) arugula, washed and dried

1 medium red onion, peeled and shaved paper-thin

6 paper-thin slices of parmesan, for garnish (optional)

1. Make the vinaigrette: Place the lemon juice in a small bowl and add the canola or vegetable oil and the olive oil in a steady stream, whisking vigorously. Add salt and pepper to taste; set aside.

2. Make the salad: In a medium bowl, combine the cantaloupe, watermelon, arugula and red onion. Season with salt and pepper to taste. Add about 1/2 cup of the vinaigrette and combine until lightly coated.

3. To serve, place half of the melon on individual plates, then layer each with a mound of arugula and the remaining melon. Top with thin slices of parmesan and drizzle the remaining vinaigrette around the plates, if desired. Serve immediately.

GRILLED PEPPER & TOMATO SALAD RECIPE

Bell and Hot Peppers

Tomatoes

Garlic & kosher salt

Onion - chopped into thin lengths

Red wine vinegar

Good olive oil

Plenty of kosher salt

PEPPERS & TOMATOES Trim the peppers (use a mixture of bell peppers and hot peppers (poblanos, jalapenos, or serranos) and remove the seeds and membranes to discard. Cut into quarter or halves, press with the back of your hand to flatten. Grill the peppers and tomatoes skin-sides down until the skins blacken and blister all over. Leave the skins on (they provide great flavor) and let cool. (Stop here if prepping ahead.) Chop both the tomatoes and peppers into rough pieces, one-inch pieces or lengths for a side dish, or into tiny bites for a salsa.

SALAD Mash the garlic and salt into a paste by chopping the garlic as fine as possible with a knife, then mashing the pieces into the salt with the side of a knife; stir into the peppers and tomatoes. Gently splash the vegetables with equivalent volumes of vinegar and olive oil. Now get salty -- stir in salt, tasting after each addition. It should taste a little salty for later when the juices flow from the peppers and tomatoes. If the peppers and tomatoes don't taste that good, it's likely because the dish needs more salt.

KITCHEN NOTES

I'm not giving quantities because this salad so easily adapts to small and large quantities. Still, some guidance may be helpful. For a dozen large tomatoes and 5 large peppers, I used 1/2 a white onion, 3 large garlic cloves, 2 tablespoons (yes, tablespoons - "It should taste like a salted tomato" and suggest 2 - 3 tablespoons) of kosher salt, 3 tablespoons of olive oil and 3 tablespoons of red wine vinegar.

You'll want roughly equivalent amounts of tomatoes and peppers.


Lemon Orzo Primavera

1 tablespoon olive oil

1 cup uncooked orzo pasta

1 clove garlic, crushed

1 medium zucchini, shredded

1 medium carrot, shredded

1 (14 ounce) can vegetable broth (or use Vegetable bouillon cubes)

1 lemon, zested

1 tablespoon chopped fresh thyme

1/4 cup grated Parmesan cheese

1. Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

Baked Onions with Thyme

6 medium red or white onions (3 1/2 lb)

3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)

10 fresh thyme sprigs or 1 teaspoon dried thyme

Fine sea salt to taste

1/2 cup Chianti or other dry red wine

1/4 cup water

Preheat oven to 400°F. Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter.

Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil.

Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions.

Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes. Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.

Greetings CSA Members,
I just finished re-reading Barbara Kingsolver’s chapter 13-August in Animal, Vegetable, Miracle (If you have not read her book, hop on your bike to your nearest library, and dive in. Don’t forget to try her zucchini chocolate cookies and her cucumber yogurt soup!) Tomatoes are exploding and filling up every counter in her kitchen. Canning and freezing, ratatouille and stews all filling your nostrils with summer fragrance as you turn the pages. I wonder how she would write this chapter this season with the onset of what I like to term the “Big-box Store Blight”? As this chapter continues, she expands upon the issue of local tomato growers and their plight with the California growers whose prices undercut the local, organic farmers. I think that so much of what B. Kingsolver describes throughout her book is absolutely wonderful and eye opening for both farmers and consumers. She really brings home so many of the difficulties and the joys that become mixed into the cooking pot of knowing your food, your farmer, and your community. Even here in upstate NY we experience the price conflicts. Conventional growers offer homegrown, natural, we’re-your-neighbor-and-thus-you-can-trust-us produce at a price the consumer can’t seem to refuse. When a customer who comes to our stand at the Farmers’ Market but quickly leaves silently (having checked out all of our prices), I watch to see where he or she goes next. Often that customer does go right next door to a conventional grower to buy corn or potatoes that are much less expensive. I bite my tongue and then begin creating my list of ideas for new bumper stickers: Got pesticides, we don’t or Ask your farmer what they spray or Taste the difference. And instead of giving any response, I take to heart what Dan Pratt (Massachusetts Market Farmer) stated in the latest Growing For Market Magazine:
“Farmers may love to complain, but no one really wants to hear your woes. Even in the worst of seasons it is better to showcase your resilience and character, than to complain. ‘Yes, it has been a tough year for tomatoes, but the onions have totally loved all that rain!”
And as Brian often sings – Keep on the sunny side, always on the sunny side; keep on the sunny side of life.

Enjoy your week of heat – Justine

This week in your share, you will most likely find: Swiss Chard, Lettuce, Sweet Onions, Summer Squash/Zucchini, Cucumbers, Green Peppers, Tomatoes, Broccoli, Basil, Melon, Italian or Fairytale Eggplant.

*** Please remember your payment installment.
*** Please remember to tell anyone picking up your share for you how the process works. We are often short eggs or fruit. I think sometimes the newcomers just take everything offered.
Thank you!

Ratatouille (This recipe serves 10-12. I suggest cutting the recipe in half and serve it over rice.)

2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant, cut into 1-inch cubes
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
1/2 teaspoon black pepper
Garnish: Parmigiano-Reggiano shavings and fresh basil

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.

While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

Baked Polenta with Swiss Chard and Cheese

2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips
3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
1 cup part-skim ricotta cheese
2 large eggs
2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)

Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion. Sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.

Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.

Whisk ricotta and eggs in bowl; whisk in 1cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

Watermelon Mint Smoothie

1 to 2 cups seedless watermelon chunks
1 tablespoons honey
1 tablespoon fresh mint leaves, or to taste
1 cup lemon yogurt
Dash cinnamon

Puree watermelon, honey, and mint in a blender or food processor quickly–do not over blend. Pulse in the yogurt and cinnamon just until smooth.

Serves 1 or 2.

Greetings CSA Members,

The time has come to inform you that the raccoons and red-winged blackbirds are in the corn, the mosquitoes are buzzing thickly around our heads, the goats are panting, and the slugs are plentiful. The good news is that cantaloupes and watermelons are ripening. Funny how we have so quickly slid from cool July days into steamy, muggy, almost slimy August. Brian is diligently keeping watch over the plethora of diseases attempting to make their way into our fields. If I could, I would act as a bouncer and inform those nasty fungi with a swift kick that they were no longer welcome here at Denison Farm. I am continually in awe of how wonderful the quality and taste of these organic vegetables is even with the most extreme and difficult conditions this season. For me, this is a huge difference between conventional and organic practices. When we grew vegetables back in Maine on a wholesale and conventional level, we were able to spray all of the wonder fungicides on the market, but the quality of the vegetables seemed to decline in my opinion or perhaps it was the taste. Brian takes a large amount of time researching and refining the soil conditions, the nutritional balance, and the organic matter so that the greatest fertility can be achieved. I believe that quality is what you all taste. Here is a quotation from The Biological Farmer by Gary Zimmer:
“The initial results of what we call the conventional system of farming seemed good. Crop yields and animal production skyrocketed – we were awash in surpluses. But what about the long-term effects – the hard, dead soil, the poisoned groundwater, the increasing pest problems? And what about the ‘minor details’? – the fact that today’s food is so lacking in vitamins and minerals that we have to give our livestock costly ration supplements and take vitamin and mineral pills ourselves. Or the fact that most fruits and vegetables grown commercially have to be rushed to market before they spoil. What ever happened to quality? ...This (other) system of agriculture (organic or biological) relies on cooperation, working with nature, not against it. It could be called the way of give, not get. When we give the soil the right materials so an amazing array of soil organisms can do their jobs, we receive an abundance of nutritious, high-quality food – without even thinking about getting. Certain natural organisms and mechanisms protect against diseases and pests automatically. We only have to encourage them and get out of their way.” (Pages8-9)
I am grateful every day that I can pick a head of lettuce or a pluck a fairytale eggplant and know that it has been well-fed – for it sure feeds me well.

This week in your share, you will most likely find: Lettuce, Onions, Beets, Carrots, Red Gold Potatoes, Green Beans, Parsley, and then some combination of the following - Fairytale or Italian Eggplant, Tomatoes, Melon, Cucumbers and Green Peppers.

Enjoy your share – Justine

(I have not tried either of these eggplant recipes, but they looked very good! Both the fairytale and the Italian eggplant can be used in these recipes. When you cook your eggplant dish, put on a pot of rice, add a 1/2 cup more water than usual, and throw the onions and green beans in about 10-15 minutes before the rice has finished cooking - easy and tasty).

Fairytale Eggplant in Ginger-Garlic Sauce

3-5 fairy tale eggplant, sliced in half lengthwise
3 tablespoons water
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons sesame oil
1 teaspoon rice vinegar
3 cloves garlic, minced
1 inch knob fresh ginger, minced
Cornstarch
Sugar

Heat the oil in a large pan. Add the eggplant, cut side down. Add the water and cover.. Cook about 2-3 minutes or until the eggplant is softened but not fully cooked. Meanwhile, whisk together the soy sauce, ginger, garlic, sake and pinch of cornstarch and a pinch of sugar. Pour over the eggplant and recover. Cook about 5 minutes or until the eggplant is soft.

Eggplant Rules:

1. Eggplant does not like to be refrigerated, so if you don’t have a cool place to store it at about 50 degrees (your fridge is usually about 40 degrees), prepare it the day you buy it.
(Justine’s note: I have found that it lasts for 2-3 days on my counter)

2. Eggplant should be firm, without wrinkles or indents and have a lustrous shine.

3. Eggplant soaks up whatever liquid touches it.. Bad news if you steam or boil it since it gets soggy, mealy and tasteless.. Great news if you use good quality olive oil or a flavorful braising liquid like in Chinese, Thai or Indian cuisine.

Basil Eggplant

1 tablespoon vegetable oil
1 bunch basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce or Soy Sauce
2-4 eggplants
2 chili peppers (optional)

Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.

Chop garlic and slice chili peppers. Pick the leaves from the stem of the basil.

Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid closed until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add basil and quickly stir to heat the basil. Turn off heat immediately.
Serve hot with rice.

Carrot and Beet Salad with Ginger Vinaigrette

1/4 cup minced shallot (onions will work as well)
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach or lettuce leaves, washed thoroughly, for garnish if desired

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, and sesame oil. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 4 plates and garnish with spinach or lettuce leaves.

Cantaloupe Salsa (adapted from Gourmet)
Makes about 2 cups of salsa

This would be great over grilled fish or chicken, not that ours ever got that far. It is equally good with tortilla chips. It occurred to me after the fact that this would be fun with a mix of honeydew and cantaloupe, for color and a bigger range of flavors.

2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
1/4 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
2 tablespoons chopped fresh basil or cilantro
1 (2-inch-long) fresh hot red or green chile (skip the seeds if you want to dim the heat), minced
2 tablespoons fresh lime juice
1/4 teaspoon salt
Mix everything and eat immediately.

Greetings CSA Members,

Farmers always have something to complain or fuss about. However, this season truly gives us pause. We have received an abundance of rain, some of which would have brought tears of joy to our eyes in a droughty summer. This amount of rain, however, has hurt us and I am very sorry to say that now we do have Late Blight – the plague of the Irish potato famine. We are diligently doing all we can to prevent the rapid spread of this disease, but with each passing shower, we know that the blight is taking hold in new places on the farm. The potatoes seem to be hurt more at this point than the tomatoes. We shall see and I will of course keep you updated with any new developments and how they may impact your weekly share. Here is a link to find out more information about Late Blight:
http://www.nysipm.cornell.edu/publications/blight/

And as I promised last week, here is an excerpt about potato planting from Jeannine. I hope you enjoy it along with two recipes that honor the potato.

This week in your share, you will most likely receive: Mesclun, Onions, Green Beans, Lettuce, Kale, Potatoes, Tomato or Eggplant or Green Peppers or Cucumbers, and Basil

All The Best – Justine

Mashed-Potato Cakes with Onions and Kale

12 cups water
1 bunch kale, trimmed (about 4 ounces)
3 cups cubed red potatoes (about 1 pound)
3/4 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon butter
3 cups diced onion
2 tablespoons chopped Basil or Sage
1/4 cup sliced green onions
1/4 teaspoon freshly ground black pepper

Bring water to a boil in a large pot; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.

Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.

Preheat oven to 400°.

Heat oil and butter in a large skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage/basil. Cook 12 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a lightly oiled baking sheet.
Bake at 400° for 20 minutes.

Preheat broiler.
Broil patties for 5 minutes or until browned. Garnish with additional basil or sage, if desired.

Kale and Olive Oil Mashed Potato Recipe
(Serves 6)
3 pounds potatoes, peeled and cut into large chunks
Sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk or cream
Freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and sauté just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture; so if your potatoes are on the dry side, keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions and Parmesan cheese.

The Potato Giant at Work, Almost May 2009

Imagine yourself an employed giant sitting in cramped conditions. One leg doubled nearly under your chin, the other stretched around obstructions, you are looking down on a Ferris wheel not much bigger than your head. You’re not much smarter than the Cyclops that challenged Odysseus but you do notice the special design of this apparently well-worn ride. Instead of one wheel, two turn creakily, their green paint dulled and partly peeled away. Two wheels, yes, but not just a double Ferris wheel like those the humans like at their fairs. These two wheels are set at an angle to one another so that the five small red seats—they look like tiny tabs to your weak giant eyes--on each wheel mesh perfectly just once during each revolution. It’s at the moment of meshing that you must drop a boulder. You don’t hurl it, lacking the ancient giant’s hatred. You’re not really trying to hurt the riders or destroy their seats, your job is just to heighten the thrill of the riders’ turning. You have been instructed to provide something for them to dread or look forward to during the downward part of the passage when their airy view is giving way to darkness.
Your aim is not any better than most giants’ either. It’s not just your eyes. Sometimes you let go too soon, sometimes too late. Sometimes your toss is weak, causing the boulder to hit the wheel’s foundation and roll harmlessly too late into the pit below it. Sometimes the smallness of your giant’s brain causes you to forget to feel the shape of the boulder so that you neglect to turn it properly in your hand and it gets caught before the occupants of the seats even see it coming. Practice. Breathe. Enjoy the game but don’t waste any boulders. Get ’em all in the ground, all in the row.
In case you’re wondering what this is about, I’ll tell you in my human voice. I always ride the Ferris wheel at the Washington County Fair. I have told stories about the invention of the Great Wheel as the technological centerpiece of the 1893 Chicago World’s Fair and about Polyphemous’s trying to swamp Odysseus’s ship, but I had perched, legs crinkled to avoid machine or compañera entanglement, on the left seat of the potato planter for probably twenty of the thirty-one 300-ft. rows of potatoes being planted on the Denison Farm before the giant’s image hurled itself into my mind. Only then did my mind have spare time to turn from the task of getting those potatoes in the ground properly.
Three of us had spent two days cutting up the potatoes into the right size pieces for planting and making sure each piece had at least one eye. Each variety--Dark Red Norland, Rose Gold, Desiree, Romanze, Satina, Red Cloud, Adirondack Blue. LaRatte—has a different configuration and number of eyes per potato, and some are denser, juicier, more prone even now to rot. Such characteristics alter the cutting task, slowing it or speeding it up and requiring continued vigilance from a cutter. So even before leaving the barn, we’d given 48 hours of intense-focused work to the potatoes that would, with grace, feed customers at two farmers’ markets, diners at five corporate restaurants, and 470-plus CSA families. Two days of planting would finish the potatoes.
“Finish!” Brian Denison responds, when we anticipate pouring the last totes into the pods in front of our seats on the planter. “We’ve hardly begun! Then there’s the cultivating and the hilling and the digging and the washing…” We’ve all chimed in by this time. “And the driving of them to storage in Vermont, and the driving of them back.” “And carrying them into market, and carrying them out again.” We’re all laughing.
Right now, in the early spring, only three of us are working for Brian and Justine at the farm, all returnees. We’ve been through the year’s growing cycle several times, and we come back because we are nurtured by it, but lugging bags of potatoes is unforgettably heavy work, even in playful memory. Brian has told us all that we shouldn’t farm unless we absolutely can’t stand to do anything else. (I had a fine pastor who gave the same advice to those considering going into the ministry.) “We could have saved ourselves a lot of work by not even starting with these potatoes,” he says as he climbs back on the tractor. We head for the trailer to pick up those last totes. Three workers, three pods holding on the planter the potatoes we giants reach for, six totes of potatoes: one into each pod, and three to wait and ride on tractor fenders and top until we need to refill for the journey back to the starting end of the field.
By the time we head back to the barn, the field flutters with small white plastic flags marking where each variety begins and ends, centered and plunged low enough keep them from being torn out by the iron shoes of the next visitor— the cultivator.

Postscript: On July 17, after Brian had completed the cultivating and the hilling, and the rains had kept them under water almost too long, our now-full size crew dug the first of the Dark Red Norlands, washed their tender skins carefully and carried them into the next day’s market in Troy and Saratoga Springs. We didn’t carry them home again, though!