Flying Mouse Farms and Rosemary’s Garden at the Oakwood Farm Market have terrific potatoes – flavorful, fresh and locally grown. One potato contains 1/3 of the recommended daily amount of vitamin C, 1/3 of the recommended daily amounts of vitamin B6 and potassium, and significant amounts of iron, magnesium, folic acid, and copper. Potatoes also offer essential trace elements manganese, chromium, selenium and molybdenum. That same potato contains about 10% of the desired daily intake of fiber and a small amount of high-quality vegetable protein, all for only pennies per serving.
Flying Mouse Farms is located in Yellow Springs and produces some of the prettiest produce around. Flying Mouse Farms also brings hand-thrown pottery and their own maple syrup along with seasonal produce, currently including kale, herbs, and onions as well.
Rosemary’s Garden is a returning vendor to the Saturday morning Oakwood market, bringing their carrots, summer squash, greens, beets, onions and some equally beautiful potatoes and also some small, tender golden and red potatoes, all grown organically at the garden on Stutsman Road. Rosemary grows many different types of herbs and greens, including basil, dill, lettuce, spinach, mustard greens and a dazzling array of colorful rainbow chard! Look for her red and green tomatoes, squash, garlic, eggplant, beets, beans, carrots, potatoes and more as the season progresses.
Bad Mother is also at this same market, with their sweet BBQ sauce and their spicy-to-screaming-hot salsas.
Snag some potatoes and a jar of Bad Mother Sweet-No-Heat BBQ sauce and you can quickly and easily whip up these amazing BBQ fries:
Bad Mother BBQ Fries
- 2-1/4 pounds russet baking potatoes, peeled and cut into uniform wedges
- 1/2 cup Bad Mother Sweet-No-Heat barbecue sauce
- 1/4 cup olive oil
- 1/2 teaspoon black pepper
- Sea salt
Preheat oven to 425 degrees F. Line two large, rimmed baking sheets with foil and spray with some cooking spray.
In a large bowl, whisk together the barbecue sauce, olive oil and black pepper.
Place sliced potatoes in a bowl with the barbecue sauce mixture and toss to coat. Spread sliced potatoes in a single layer on both baking sheets. Bake until golden brown and tender with crispy edges, about 20-30 minutes. Rotate pans once through the cooking process. Sprinkle with sea salt after you remove from the oven.