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Fri - Sun, 11-5; Curbside Pick Up

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Picking will begin mid-June. Click here.

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Honey Roasted Red Potatoes

This roasted potato salad is delicious served warm and also packs well to serve at a picnic or BBQ.


1 pound red potatoes, quartered
2 zucchini, cut into 1/4 inch rounds
2 tablespoon butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1/4 cup fresh parsley, chopped
1 pinch salt
1 pinch ground black pepper



1. Preheat oven to 375˚F. Lightly coat an 11x7 inch baking dish with olive oil or nonstick cooking spray. 
2. Place potatoes and zucchini in a single layer in prepared dish. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and zucchini. 
3. Bake in the oven for 35 minutes or until tender, stirring halfway through the cooking time. Toss potatoes and zucchini with parsley and serve.

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912