August 11 veggies

Look at all that wonderful bounty! Here's what you should be enjoying this week:

Full shares
:: 1.5 kg potatoes
:: zucchini
:: cucumber
:: tomatoes
:: peas
:: Sturon onion
:: rainbow chard and kale

Half shares
:: 600g potatoes
:: zucchini
:: taxi yellow tomato
:: cucumber
:: Brussles sprouts
:: half cabbage
:: kale
:: onion

For some people, that hint of fall in the air on an August morning means nothing good, but for farm types, it means that the harvest season is coming in full force. Nothing signals the beginning of harvest time like the first, thin-skinned new potatoes. Just look at these beauties:

If you're saying to yourself, "my, they sure left a lot of dirt on these potatoes," well, it's partly to help protect the delicate skins, which rub off easily, and partly so that you can have the pleasure of rinsing your spuds and watching the beautiful red-purple emerge from underneath the layer of good, black soil. The colour fades as the potatoes cook, so take a moment to appreciate it before it's gone.

Most Newfoundlanders will hardly need to be told what to do with potatoes, but just in case you're at a loss, you should know that new potatoes don't need much embellishment. There's no sense peeling them, as the peels are barely there to begin with. Steam them or boil them whole and enjoy them with butter or a drizzle of olive oil, a good shake of salt and a grinding of pepper. Or cut them in half and roast them with some oil and some chopped herbs.

If you've ever read a recipe calling for "waxy" potatoes, these are they. Potatoes fall into two categories: waxy and floury. Waxy potatoes have thin skins and hold their shape well when boiled. Floury potatoes, like russets, are thick-skinned, and are best for French fries, mash, fish cakes, that sort of thing. New potatoes shine in chunky potato salads. If your usual potato salad is of the mashed-to-a-paste variety (don't be ashamed, mine is, too), then maybe one of these variations might oomph things up, and befit a potato of such late-summer magnificence.

Another way to enjoy your tasty new potatoes is on the barbecue. Who knows how many good barbecue days we have left (I know, I know, sad thought). One great way to do it is to clean your potatoes - select the smallest ones, or cut larger ones into golf-ball-sized chunks - and pat them dry, then wrap them, with a glug of oil or a good brushing of butter, some salt and pepper, and chopped herbs, maybe some minced garlic if that's your fancy, in a layer of thick aluminum foil. Fold your foil packet securely and place it on the barbecue for 20 to 25 minutes. Done!

Happy eating!