We’d love to see you this Saturday for our annual farm tour!
In your share this week:
Basil – Carrots – Cilantro – Cucumber – Kale – Lettuce – Bell Peppers – Hot Pepper – Onion – New Potatoes – Tomato – Zucchini
Guess what vegetable these baby plants will grow up into!
Scroll to the bottom for the answer.
- 1 clove garlic, lightly smashed and peeled
- Unsalted butter, room temperature, for pan
- 2 pounds think skinned potatoes
- 1 cups heavy cream
- 1 cups whole milk
- 1/2 tablespoon lightly packed fresh thyme leaves
- Coarse salt and freshly ground pepper
- a pinch of freshly grated nutmeg
- 3 ounces Gruyere, coarsely grated (1 cup)
- Preheat oven to 375 degrees. Rub the bottom and sides of a baking dish with garlic; reserve garlic. Brush pan generously with butter. Wash and cut potatoes into 1/8-inch-thick rounds.
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
- Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.
Based off a recipe from Martha Stewart.
Rutabaga or “swede” is a root vegetable and part of the Brassica family. Did you know that the first Jack O’lanterns were carved from rutabagas and turnips?
For the farm crew,