2017 Week 17

Adirondack Red Potatoes are a potato variety with red flesh and skin.  The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants. Very good boiled, good for potato salads and mashed; excellent pan-fried and roasted. Baked, they will be moist.

Quick update about the farm. It's been an exceptionally rainy August. All the rain has been a bit too much for some of our crops. The tomato plants are suffering from foliar diseases and the tomatoes have cracked. The watermelon and cantaloupe are in a similar situation and most of the fruit is rotten. We're still optimistic that we will have some more tomatoes at some point, but it will be a week or two. Meanwhile, we're glad to have these potatoes! The potatoes you're receiving are grown by us. It's our first time growing potatoes and, while it wasn't a super crop, we're thankful for what we've got. The quality seems good so far.

This next week marks a turning point for the farm. All of our student workers are going back to school. We have had a great bunch of students this year. They've worked very hard through some hot days and they have every reason to be proud of what they've done here. We with them well as they head back to the classroom and we hope they enjoy sleeping in a little since they won't have to be here at 6am!