Our row of potato diggers! The first potato harvest of the season. Our crew carefully dug the ruby gems out of the soil first thing Saturday morning, before the heat fully set in.

Basil!  Garlic!  Potatoes!  It was an exciting harvest today, despite the intense heat.  We hope you enjoy it all as much as we enjoyed bringing it all in.  When we hose the dirt off the potatoes for the first time in the season, their jewel-like red skin is magical.  These will be the most tender young potatoes of the season.  The fresh garlic can be cooked like any “regular” garlic, but be warned that the flavor has even more zing than usual.  We take a lot of pride in our beautiful garlic.  These bulbs were harvested a couple of weeks before the rest of the crop so that we could enjoy some of the exceptional fresh garlic flavor along with the basil and the cilantro in this week’s share.

The big news this week is that our friends at Red House Farm in Waldoboro are getting ready to begin their annual harvest of certified organic wild blueberries.  The Hinkley family of Red House Farm rake, winnow and sell the absolutely most beautiful blueberries we have ever seen.  The quantities they can produce each day are limited so at least initially the sign-up will be limited to one box per family, and only seventy-five families will be able to sign up.  So email me quickly (info@hatchetcovefarm.com) if you want to get on the list, and if you miss the first week, we’ll try for a second round of berry deliveries.  The cost is $35 per 10 lb box.  When you email me, let me know the date you want to pick up (8/5 at UUR, 8/6 at HCF, 8/9 at HCF—all during regular CSA pick-up hours).

Have a wonderful week!

Reba and the HCF crew

Week 5 of 18:  Zucchini and/or Zephyr Squash, Basil, Cilantro, New Potatoes, Lettuce Head or Lettuce Mix, Swiss Chard, New Garlic 

This week’s recipes:  Grilled Zucchini and Summer Squash with Basil-Parmesan Dressing, Penne with Goat Cheese and Chard, Zucchini Dip