We are digging all the storage potatoes today. It seems odd to be doing a quintessential fall task on such a hot day. We planted the potatoes in our richer clay soil and it is testing our equipment to dig them out. Next year, we will plant them in the sandier soil in hopes for an easier harvest. Once the potatoes are out of the ground, we will clean out the field, spread it with compost and disc it to prepare a seed bed. This is the last field that needs to be prepped for its winter cover crop. We are still working to disc next year's grain ground which will also be cover cropped. Next year we are hoping to grow even more wheat, as well as begin to grow our own chicken feed.
This week's pick list:
- Sunflower heads
- Winter squash
- Watermelon radish
- Basil. dill, cilantro
Pickled French Fries, from bonappetit.com
*This is definitely an involved recipe. I couldn't resist as I love the flavor of salt fermented sauerkraut and pickles and imagine these fries would be delicious.
- 5 Tablespoons kosher salt
- 3.5 lbs large potatoes, cut into 1/4" thick sticks
- 4 leaves cabbage
- Rice bran, grapeseed oil, or whichever oil you prefer for frying (about 6 cups)
Combine 5 tablespoons salt and 8 cups of water in a large pot, stirring until salt dissolves. Add potatoes and cabbage, cover, and put in a cool, dark place for 4 to 6 days. The longer the potatoes sit, the funkier the flavor will be.
Drain and pat potatoes dry. Discard cabbage leaves.
Fit a large pot with a thermometer and pour in oil to measure 3" up sides of pot. Heat oil until thermometer reaches 325 degrees. Working in batches, fry potatoes until cooked through and tender but not browned, about 5 minutes. Using a spider or slotted spoon, transfer potatoes to paper towels to drain when done.
Heat oil until thermometer measures 375 degrees. Working in batches again, refry potatoes until crisp and lightly browned on the edges, about 1 minute. Transfer to fresh paper towels to drain. Lightly sprinkled with salt as the brine already makes them somewhat salty.