This week at the farmers' markets you might notice there is a new potato on the stand: the German Butterball.  We had them in the past, but this might be the best looking crop we have ever grown.  They are a round to oblong tuber with lightly netted skin (the skin kind of looks like a Russet) with a deep yellow soft buttery flesh.  They were the first place winner at Rodale's potato "Taste Off".  Like a Yukon Gold, they are creamy and you can use them for just about anything.  How can you go wrong when "butter" is in the name?


 I don't know about you, but in the Winter all I want to do is stay inside and eat something warm and comforting. And what is more comforting than potatoes and cheese? Answer: nothing.  Check out this recipe for gratin using German Butterballs.  It is worth staying in for.


 Potato Gratin

  • 4 pounds of German Butterball Potatoes
  • 2 cups heavy cream, plus some to cover
  • 4 tablespoons butter (1/2 stick)
  • 2 sprigs each fresh thyme, sage, and rosemary
  • 2 garlic cloves, cracked
  • Salt and pepper
  • 1/2 cup grated Parmesan


Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

*Copyright Food Network and Rachel Ray


Here's Our Stand!

After a busy day at the Farmers Market last Sunday, we stopped by our local Whole Foods Market in Venice.  We were there to participate in their Buy Local Campaign, talk to the customers, and sample our crops.  Displayed beautifully was our fresh harvest of Romanesco cauliflower, Chioggia, Gold, and Bulls Blood beets, sunchokes, brocolli, and all our colors of heirloom potatoes and carrots.  We sampled, we talked farming, nutrition, cooking, and shared many recipes. 

The energy and excitement was amazing and that ancient connection between farmer and eater was really going on.  It was great to see familiar faces and friends we see weekly at our Certified Farmers Markets as well to meet new interested people who want to know where their food comes from.  

Our props to Whole Foods and their customers for understanding that eating local means food that tastes better, is more nutritious, better for the environment, benefits the local economy, and builds a sense of community.  

Here at Weiser Farms we feel very fortunate to farm in this wonderful unique place on earth and especially to have the love and support of such a great, diverse, receptive community.  Thank you!

 If you didn't get the chance to see us, you can now find our produce at various Whole Foods markets in the Los Angeles region.


**And a special thank you to Daniel Beaman, who was kind enough to spend the day with us, taking all these beautiful photos!


Weiser Family Farms featured on Modern Marvels

Did everyone get a chance to see the Modern Marvels episode on potatoes last week?  It was very entertaining and informative.  You wouldn't even need to be a potato farmer to enjoy it.  If you missed it, never fear, The History Channel will be showing it again.  If you do get a chance to see it, make sure to pay attention to the early segment where Nancy Silverton buys her potatoes at the Santa Monica Farmers' Market.  Check out the "celebrity farmer" showing her the product.


Coming To A Farmer's Market Near You...


New Year, New Recipe

What could be better than ringing in the New Year with Fingerling potatoes and caviar? Um, nothing!  Check out this recipe for a very special New Years appetizer:

Roasted Fingerling Potatoes with Creme Fraiche and Caviar*


  • 2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • 2 fresh rosemary sprigs, needles stripped from the stems and chopped
  • Sea salt and freshly ground black pepper
  • 1 cup creme fraiche or sour cream
  • 1 (3-ounce) jar osetra caviar
  • Minced fresh chives, for garnish


Preheat the oven to 375 degrees F.

In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.

Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.


*This recipe is from Food Network and Tyler Florence