Plant Something– nothing this week…. we need to get ready for more late crop greens!
Harvest Something – zucchini, yellow tomatoes, Sun Gold cherry tomatoes, mint, cucumbers.
Preserve Something – cukes into pickles, jalepenos (from the Carlson’s), froze some corn.
Waste Not – Compost, recycling, etc. No big steps done in this category.
Want Not/Prep & Storage – We got a bunch of books from Rick’s aunt for the boys this weekend that their cousins have outgrown, and a few hand me down outfits for Emmett (thanks Wendi & Amy!).
Build Community Food Systems – We’re planning a trip to Palisade to pick peaches next week and have gotten some family/friends to chip in for some of the peachy goodness. Farmers market usual, of course.
Eat the Food – Grilled corn on the cob, zucchini, potatoes, onions, MUSK MELON, tomatoes, peppers, eggplant, and more. We love SUMMER! Here’s this week’s recipe:
Crispy Smashed Potatoes: Place several new potatoes in a saucepan and cover with water. Boil until softened, about 15 minutes; let cool until easy to handle.
Preheat oven to 475. Oil a rimmed baking sheet or baking stone with olive oil. Place potatoes on sheet and smash slightly with the palm of your hand (so the insides smush out a bit, but so each potato is mostly intact). Drizzle potatoes with more olive oil, and season with salt and pepper.
Bake for 20 minutes until crispy.