Box #7: Tater Heaven

Animal Place News

More than a 100 visitors braved the heat to celebrate Animal Place’s 24th birthday last Saturday. Folks enjoyed tossing donated watermelons and cantaloupes to the pigs! Thanks to the CSA members who came out, and bought even more yummy produce!  Folks on Facebook can check out the pics here.

What’s inside:  

Dark Green Cucumbers – check out the recipe below.

Yellow Summer Squash – substitute squash for the carrot in the recipe below.

Yukon Golds

Yukon Golds

Dark Green Zucchini – the Animal Place pigs are really enjoying this crop, too!

Yukon Gold Potatoes – this tater is a real crowd pleaser, with yellow skin and yellow insides.  Great for mashing, frying, baking and roasting.

Varna Leeks – this variety can be eaten raw in salad, or substitute this for onions in any recipe.

Rainbow Chard – still going strong.  We’ve been tasting for bitterness, and please that it has held up to the heat.  Please do let us know if it starts to taste bitter to you.

Collard Greens – It’s sturdy, and can be used as a wrap.  Cut out any thick stems.

Mixed beets – chioggia, golden and red beets

Pink Beauty Radishes – remember these from springtime?  We grew some more for you.  Enjoy!

Parsley – add it to almost anything, including the recipe below.

What’s happening on the farm: potatoes 101

The first potato harvest is always an exciting time.  We began preparing for this day way back in early April, when we allowed some “chitting” time for our seed potatoes; that is, a warm place for them to start sprouting their potato eyes.  Next we cut up our seed piece potatoes into 2 oz chunks (to get more potato for your buck).  After the exposed flesh calloused over, we staggered our planting dates to maximize the length of our overall potato harvest season.

As the seedlings grew above the soil, we “hilled up” the beds by throwing more soil around the stems.  This blocked out the light and gave more soil for the potatoes (which are swollen stems) to grow.  Finally, we added a thick layer of grass mulch, kept them irrigated, and waited.

Just recently, we noticed that the Yukon Gold stems and leaves were starting to turn brown and fall over:  that’s our cue to cut the irrigation water and let the skins harden up for at least a week before digging them up.  Oila!  Potatoes!

Cucumber Tofu Rolls – by Plant Based on a Budget 

This is a quick and easy side you can put together and eat right away or tuck them away for a day or two in the fridge.  I made a quick soy sauce & vinegar dip which was great, but what would really make this amazing would be the (Sorta) Spicy Peanut Sauce.  I also used a cheese slicer to cut the vegetables (I’m not sure why that was in my kitchen).  You could also use a mandolin slicer or just go for it with a knife.

The dip was:

  • 1 Tablespoon Soy Sauce
  • 1/2 Teaspoon of Rice Vinegar


  • 2 Cucumbers
  • 1 Carrot
  • 1/2 Block of Tofu
  • 1 Teaspoon Oil
  • Garlic Powder to taste
  • Toothpicks


Step 1

Drain, pat dry, and cut the tofu into small, thin rectangles. Slice the carrots into the same shape. Finally, slice the cucumber into long strips.

Step 2

Add the oil, tofu, and garlic powder to a frying pan and saute until both sides are golden brown.

Step 3

Stack a few pieces of tofu, sandwiched between two carrot pieces, and roll it up in a slice of cucumber. Use a toothpick to pin the roll together.


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