Danishes at Produce in the Park

By Laura Bacon/NT Staff Writer

Danishes from Brun Ko Farm. This week, they will be available in triple berry flavor.

Market Intern

Produce in the Park is coming to an end. In the next two weeks, our market season will be done and over with. Now is the perfect time to finishing stocking up on produce, as well as crafts and additional farm items.

This week, Brun Ko Farm will have danishes ready to purchase and enjoy. They are triple-berry flavored. You can get them in-person, as well as through our online store. Pre-orders are strongly encouraged.

One of our other vendors, Smudge, is coming out with their new fall scents. They are available in both candle and soap form. There are so many new items to choose from this Thursday!

Weekly Items (Online and In-Person)

• Produce: Seasonal melons, okra, peppers, tomatoes, eggplant, squash, garlic, onions, potatoes, cucumbers, and zucchini.

• Farm foods: Fruit breads and crisps, biscuits, granola, jellies, honey, butters, and meat.

• Your garden: Herbs: Peppermint, sage, oregano, and chives, along with flower and vegetable plants.

• Crafts & more: Bird suet, facemasks, soaps, and candles.

Recipe:

Smashed and Loaded Crispy Potatoes

Recommended by Shayla Luke.

Ingredients:

• 2 lb. fingerling or other small (1 1/2 inch diameter) potatoes.

• Kosher salt.

• 1 2 oz. piece parmesan.

• 1 large bunch chives.

• 1/2 cup sour cream.

• 2 tbsp. hot sauce.

• 5 oz. bacon.

• 4 tbsp. extra-virgin olive oil, divided.

• Freshly ground black pepper.

Directions:

1. Place 2 lb. potatoes in a large pot and cover with water by 2”. Add 3 large fistfuls of salt and heat over medium-high. Taste the water! It should be real salty, almost like seawater. If not, add more. Bring to a simmer. While you’re waiting for the water to simmer, go ahead and get some prep work out of the way.

2. Finely grate 2 oz. parmesan with a microplane into a medium bowl.

3. Thinly slice 1 large bunch chives and transfer to a small bowl.

4. Combine 1/4 cup sour cream and 2 tbsp. hot sauce in another small bowl. Add a

teaspoon or two of water to thin it out to drizzled consistency.

5. Line a plate with paper towels. Place 5 oz. bacon in a large 12” cast-iron skillet in as even a layer as possible and heat over medium. (We like starting bacon in a cold pan and gradually heating it—less sputtering, more crispy.) Cook until crispy on one side, 3–4 minutes. Turn with a fork and continue to cook until very crisp, 3–4 minutes more.

Transfer to paper towel-lined plate to drain. Reserve the bacon-y skillet — and all of that fat! — for cooking the potatoes later on.

6. It’s time to check on those potatoes. Once the potatoes come to a simmer, they need to cook until a fork or paring knife easily slides into one without much resistance, 6–10 minutes. This will really vary depending on what size and type of potato you’re cooking, so keep checking them periodically for doneness. (When in doubt, cut one open and give it a taste!) Be sure not to cook them too long or they will get logged with water and fall apart. Drain potatoes and transfer to a large rimmed baking sheet or a cutting board. Let cool slightly, about 3 minutes.

7. Using the bottom of a measuring cup or flat bottomed mug, smash each one gently by pressing down evenly — you want them to have flat surfaces so they’ll crisp nicely, but you want them to remain mostly intact. (Some will break into more than one piece; don’t worry about it!)

8. Heat reserved bacon skillet over medium. If the pan isn’t fully coated with bacon fat, add a good drizzle of oil — you want to make sure that there’s enough fat in the pan at all times so that each potato gets a piece of the action. Arrange half of potatoes in a single layer in skillet. Season with salt and cook, undisturbed, until golden brown and crisp underneath, 6–7 minutes. Flip with a metal spatula, add 2 tbsp. oil, and continue to cook on opposite side until golden brown and edges are crisp, 5–6 minutes more.

Transfer to a platter. Heat remaining potatoes and 2 tbsp. oil in skillet over medium.

Season with salt and repeat browning and flipping process, adding more oil if the pan gets dry.

9. While second batch cooks, you can begin loading your potatoes. Crumble bacon with your fingers and scatter half over potatoes. Sprinkle half of parmesan over. Drizzle sour cream sauce over. Sprinkle half of chives evenly over.

10. When second batch of potatoes is finished cooking, transfer to platter and repeat loading process with remaining bacon, parmesan, sour cream, and chives. Season with pepper and serve.

Notes:

Serves 4 people.

Staying Safe During COVID-19

Produce in the Park continues to request customers’ patience and support in keeping the market as safe as possible for all customers and vendors.

• Masks are strongly encouraged, and are available for free at the Chamber table.

• Please maintain 6 foot distance from vendors and other customers.

• Please wash and sanitize hands often.

• If you are ill or have been around someone exhibiting symptoms in the past three days, please do not attend the market.

Produce in the Park Dates and Times

• Produce in the Park is open Thursdays from 4:30-6:30 p.m. in the Atlantic City Park, 10 W 7 th Street. From June 4 through Sept. 24.

• Pre-market drive-up shopping is available for at-risk customers from 4-4:30 p.m.

During this time, customers at high risk of COVID-19, who are unable to shop online, can drive through the market and pay with cash or check without leaving their vehicles.

This service is offered first come first served.

Contact Produce in the Park

Phone: 712-249-5870

Facebook: @ProduceInThePark https://www.facebook.com/ProduceInThePark/