188-It’s Tomato Time!

Hello!

Yes, it is that time of year for all things tomato. There is nothing quite like a fresh from the garden, sun warmed tomato. Our tomatoes are at peak ripeness and production as we record this episode. We are eating fresh sliced tomatoes and Caprese-style salads at almost every meal.

Of course, we are also preserving tomato products for winter use. Sauce, salsa, Bloody Mary mix and enchilada sauce as well as dehydrating some for “sun-dried” tomatoes.

As usual, we are thinking ahead to how we can continue to improve and reinvent our business. You will be seeing new short courses in the future, teaching our methods on specific topics. If you have questions you would like to see answered in this way, shoot us an email, text or hit us up on social media.

In the meantime, mark your calendars for the following important dates:

September 3-4, 2021-Mercantile closed for Labor Day

September 11, 2021-Kwiksilver Karaoke in the Crib

October 9, 2021-Fall Festival featuring music by the Luna Halos

Until next time,

Donna, Julia and the Felines

 

179-This Week’s Garden Report

Hello!

It is now officially summer at Five Feline Farm. The gardens are thriving and we couldn’t be happier.

On this episode we discuss what is currently available from the garden and what will be ripening in the next few weeks. It is also raspberry and blackberry season so that harvest is underway. In a few weeks, we will have jam.

Tomatoes and peppers are starting to develop but are not ripe yet. The anticipation keeps us all excited for those classic summer treats.

We have also started infusing vinegars with different herbs and fruits from our farm. What a taste experience! Follow our social media (Facebook, Twitter and Instagram) or email to keep up to date on the latest flavors available.

The Mercantile is open on Friday and Saturday afternoons from 12:00 PM to 4:00 PM (we will be closed on July 2 & 3 for the holiday weekend). We would love to see you!

Until next time,

Donna, Julia and the Felines

P.S. Mark your calendars for Doty and Dexter playing live music in the crib on July 17, 2021, 1:00 PM – 3:00 PM.

Hooray for Gourmet Potatoes!

This is the first week of our Gert’s Garden 2 Go© delivery that includes gourmet potatoes.

We call them gourmet because they are. Small spuds of varying colors and textures, specially bred to be small and flavorful.

Of course, we like “new” potatoes too.

What is the difference?

New potatoes are from varieties like Kennebec, Pontiac, and Yukon Gold. Most of these varieties are grown for size and storage. Before each hill of potatoes is harvested, the gardener gently digs around the plant. She is assessing the progress of the potatoes and pulling out a few of the early small ones. “New” refers to these early harvest culling of the plants that will be left to grow large potatoes.

A few of the gourmet varieties are Adirondack Red, French Fingerling, German Butterball, and All Blue. These potatoes are designed to be harvested when the potatoes are small in diameter. They have very thin skin similar to “new” potatoes but will not develop thick enough skin to store long term.

Many people have asked over the years how we fix these potatoes. It is a common question when presented with unknown varieties.

My favorite way to cook these is to oven roast in a cast-iron skillet with either garlic cloves or small new onions. We happen to have bunching onions available too, so it makes for a perfect dish.

To roast this way, preheat the oven to 375º, melt 2-3 tablespoons of butter in a cast-iron skillet. Scrub the potatoes but do not peel. Cut larger potatoes into pieces approximately the same size as the smallest potato. This ensures even roasting and that all potatoes in the skillet are done at the same time. Add potatoes and peeled garlic cloves or onions to the skillet. Toss to coat, season with salt and pepper to taste. Roast uncovered for 30-35 minutes or until done as tested with a sharp knife.

Another great option for these potatoes is to scrub and cut as above but simmer in salted water until almost done. Drain and allow to dry. Smash each potato flat and then brush with olive oil and season to taste. Grill or oven roast at 450º until the outside is crispy but the inside remains tender. Turn at least once, but try not to turn too many times as the potatoes will fall apart.

The third way I prepare these is in a vinegar dressing-based potato salad. Add crispy crumbled bacon, hard-boiled eggs, chopped dill pickles, salt, and pepper to taste. Dress with a combination of flavorful olive oil and tasty vinegar. This is pretty when red, white, and blue potatoes are available around the 4th of July.

So get cooking with gourmet potatoes. Let us know your favorite preparation.

178-First Garden Bag Delivery of the Season

Wow!

Our first Gert’s Garden 2 Go© bag delivery for 2021 is in the books. Anytime we start something new, we learn. Although the first week was relatively smooth due to all of our advance planning, there were still a few things we will do to improve. (For example, now we know how long it takes to drive the route.)

This week each bag contained garlic. This has also been quite popular at the farm. For an idea about using roasted garlic, follow that link to a short blog post.

For those listeners who are within a 15 mile radius of the farm, we will also deliver any of our other products on our Saturday morning route. Just log on to our Mercantile, place an order and choose delivery at checkout.

If you do not live in our delivery area, you can still order many of our products online and we will ship to you.

Thank you for listening to our podcast and supporting Five Feline Farm.

Until next time,

Donna, Julia and the Felines