http://www.mtwashingtonvalley.org/pg_mwv/pg_mwv_37.cfm

Check back next week for pictures from the event!

Ingredients
15-20 baby red potatoes, washed, skins left on
3/4 cup chopped celery
2 tbsp chopped fresh chives
2 tbsp chopped fresh dill
1 shallot finely chopped
A handful of cherry tomatoes, halved
Sea salt, pepper, garlic powder

Dressing
1/4 cup extra-virgin olive oil (EVOO)
1 tbsp balsamic or apple cider vinegar
1 tbsp honey

Wash and chop potatoes into bite-sized pieces. If they are small enough, you can leave them as is. Boil for 20 minutes until fork tender or roast in your oven for 45 minutes at 350F checking the tenderness often. Make sure you don’t overcook them, otherwise they will fall apart when you add them into the salad. Once cooked and cooled, combine the potatoes with the remaining ingredients. Prepare dressing by combining all three ingredients above and pour over salad. Add sea salt, pepper and garlic powder at the end. Taste test your salad and add more dressing if necessary.

16 medium potatoes
5 medium eggs, hard cooked, chopped
2-1/2 C. pickles, sweet, chopped
2 tsp. celery seeds
1 tsp. mustard, dry
1 tsp. salt
1/4 tsp. pepper
parsley sprigs (optional)
Dressing:
3 egg yolks
1/2 C. sugar
1/2 C. vinegar
2 Tbsp. butter, or margarine
1-1/2 C. mayonnaise

Instructions:

Potato Salad: Peel and quarter potatoes. Cook in Dutch oven in boiling salted water to cover until done. Drain and cool. Cube potatoes. Add eggs, pickles, celery seeds, mustard, salt, pepper, and dressing. Stir gently. Refrigerate 24 hours. Garnish with parsley sprigs before serving, if desired. Dressing: Place egg yolks and sugar in small saucepan. Gradually add vinegar, mixing well. Add butter. Place over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; chill. Add mayonnaise; mix well.

Ahead of our harvester a windrower digs 4 rows of potatoes and deposits them among the 4 rows that the harvester is set up to dig.  This allows the harvester to pick up the a total 8 rows with each pass through the field.  This makes the whole process more efficient.  Each full truck heads straight the warehouse is weighed in and emptied into storage.   

Harvester picking up 4 rows plus the 4 from the windrower.

Depositing 4 rows in front of harvester.

Pulling off the scales and headed for the warehouse.

Almost full with new potatoes.

Found on the Wegman’s website:

http://www.wegmans.com/webapp/wcs/stores/servlet/HomepageView?storeId=10052&catalogId=10002&langId=-1&clear=true

You’ll Need: Large baking sheet

Preheat oven to 450 degrees 
 

1. Toss potatoes, oil, salt, and pepper in bowl. Place in single layer on baking sheet. Roast 20-25 min or until potatoes are tender and lightly browned. Set aside to cool. Chill l hour. 
    
2. Cook bacon to desired crispness; chop into small pieces. Set aside.
    
3. Blend mayo, sour cream, green onion, shallot, bacon, and cheese in large bowl. Season to taste with salt and pepper.
    
4. Toss potatoes with mayo mixture and parsley until combined. 

Calories: 320

These tractors are hooked up and waiting patiently for someone to take them to the field and start harvesting potatoes.   It won’t be long now and Green Thumb Farms’ spuds will be hitting dinner tables throughout New England! 

Hooked Up and Ready To Go!

Harvester and Windrower

Backside of Harvester and Windrower