The kipfler (also known as Austrian Crescent Potatoes) is a type of fingerling. Keeping to its German roots, these potatoes can get big, so if you’re looking at something that more closely resembles a toddler’s foot than an adult finger, odds are you have a kipfler in your hand. Kipfler (German for croissant) potatoes have deep yellow flesh with a waxy and firm texture making it a perfect potato for salads or roasting.
This week we have a long list of specialty items: fresh baby ginger, cipollini onions, Asian pears, and ground cherries.
Fresh baby ginger is a rare find, primarily because it is easily damaged and needs to be kept refrigerated. You’ll want to use it within a week or two. Baby ginger is juicy, mild, and does not need to be peeled. We’d suggest using raw or adding it at the very end of any cooked dish. It makes a nice addition to sauteed spinach or braising greens.
Ground Cherries (aka Husk Cherries) have a slightly sweet tropical taste of mangos and pineapples. They come in their own bio-degradable packing, so just peel the paper-like wrapping and eat. Kids love them!
If you haven’t tried an Asian Pear (this week’s fruit subscription) now is your chance. These babies are big, with individual pears weighing in at over 1 pound. Crisp like an apple but with a pear-like flavor. Unlike an apple they do not brown when cut, so wrap them in plastic wrap if you want to save the other half for the next day.
This Week’s Field Goods Favorite
Kipfler Potatoes
These are also known as Austrian Crescent potatoes, and they’re great roasted and tossed with garlic! They are in high demand with chefs and market farmers and are often suggested by nutritionists as a healthier potato. More info
Crispy Potatoes With Garlic-Parmesan Butter Recipe
Braised Potato Coins
Lemony Salt Roasted Potatoes
Perfect Mashed Potatoes
Spaghetti squash can be baked, boiled, steamed, and/or microwaved. You can serve with sauce or butter it up. It is all the rage as a no carb substitute for spaghetti. Don’t forget the seeds, which can be roasted just like pumpkin seeds. Plus, it is packed with nutrients and low on calories (about 42 calories a cup).
When cooked, the flesh of spaghetti squash falls away into ribbons or strands, which makes a great substitute for pasta. The flesh can also be baked, boiled, steamed or microwaved, and the seeds can be roasted and eaten like pumpkin seeds. 
Late summer each year we wait with our fingers crossed for the Certified Organic, fresh edamame (aka soybeans) from Markristo Farm. Organically grown soybeans are fussy. This year they are happy. Hooray!
The appetizer of choice in most Japanese restaurants, edamame is an immature soybean for mature eaters, though kids & immature adults love ’em as well! To prepare: boil water with salt, add the whole pods (no peeling or cutting necessary), cook for 5-6 minutes and strain. You can either serve with the pods or peel and pop out the beans to add to salads, pasta, etc.