Sonoma-Grown Organic Dry-Farmed Small Russet Potatoes
Notes From The Producer
Russets are the classic baked potato spud that we all grew up with. Puncture several times with a fork, wrap in tin foil, and bake at 350 degrees for 35 minutes or until tender. Top with whatever makes you most excited about baked potatoes: sour cream and chives, chili and cheddar cheese, or butter, salt and pepper. These dry-farmed spuds might be a bit smaller than the Russets you're used to seeing at the supermarket, but this irrigation-less growing technique also gives them an amazingly concentrated flavor.
First Light Farm is a thriving 20-acre vegetable farm owned and operated by Jesse Pizzitola and Lisa Murgatroyd. They specialize in dry-farmed gourmet potatoes, winter squash, and kales in the cooler Valley Ford area. Read more