You know what these look like, though we are growing some weirdly colored and shaped ones this year!

When it's in Season at Hartwood Farm:

You’ll see potatoes in your share from August all the way through winter.

Crop Category and What it Tastes Like:

Root veggies!

Potatoes are a cozy, delicious, and versatile veggie. They have a creamy, very slightly sweet flesh and can have an earthy, sometimes bitter skin. They are filling and can be paired with just about anything!

How to Handle and Store:

Best stored in the dark to keep from turning green, ideally at 50 degrees, but okay in the fridge or at room temperature

How to Prep for Use:

We scrub off any dirt and cut off any weird spots, but don't generally peel them until late in the winter.

Ways to Cook and Eat:

They can then be cut to the dimensions your dish calls for Can be prepared any way you imagine, but can't be eaten raw! For more of a meal, we love potato bowls. If we have big potatoes, we bake them, but if we just have smaller potatoes, we boil them and fill the bottom of the bowl with them, and then load them up with whatever else is in the fridge—bacon, steamed broccoli, cheese, sour cream, herbs, spicy beans or other leftovers, the list goes on, and it’s easy if you have a group with food allergies.

Quick and Dirty Hangry Farmer Go-To Preparations:

We like quick roasted potatoes (tossed with oil and baked at 400 for 40-ish minutes), smashed or mashed potatoes, and roasting potatoes in a dish under a roasting chicken.

Typical time to:

  • Steam—10 to 30 minutes, until soft

  • Saute—10 to 30 minutes, until soft

  • Bake—35 to 50 minutes

  • Boil—10 to 30 minutes, until soft

Our Favorite Recipes:

Spanish Omelette (Cafe Delites)— a versatile, easy to customize Spanish classic (also known as a Spanish Tortilla or Tortilla de Patatas)

Apple Potato Hash (Framed Cooks)— a fall breakfast favorite! add sausage (or veggie sausage) and top with an egg and cheddar!