CSA Basket #20

Anna and Carla

Good Morning,

Hope you made it to last Saturday’s market and lunch. I understand from Bryce and Anna that the food and the crowd exceeded expectations! Encouraging to see what is possible at our local farmers market.

Rose Finn Apple Fingerling Potatoes
Aji Dulce Peppers – flavor of habeneros without the heat
Delicata Squash
Spaghetti Squash
D’Avignon Radishes

Here’s a quick and tasty one-dish meal from this month’s Whole Living magazine that calls for beets and potatoes.


  • 1 lb. beets, peeled and diced
  • 1/2 lb potatoes, scrubbed and diced
  • 2 Tbsp. extra-virgin olive oil
  • 1 small onion, diced
  • 2 Tbsp chopped fresh parsley
  • 4 large eggs
  • Coarse sald and freshly ground black pepper

1. In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet. 2 Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley. 3. Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

Here’s a link to a beautiful website of a writer/cook/photographer/wife and mother of a little boy. She lives in a tiny NYC apartment where she takes us into her kitchen and shows (through beautiful photographs and juicy script) how to prepare her creations. If you need inspiration for how to use your CSA box this week, or with other goodies that you might have picked up at the market, here you go!

I’ve had several conversations with CSA members and others at the farmers market about roasting tomatoes. As you know, we have a lot of tomatoes! The Juliette tomato is very abundant right now and the Speckled Roman continue to amaze us with their bounty and beauty. Both are perfect for roasting. Here’s an Ina Garten recipe for cherry tomatoes that can be used with these smaller paste-type tomatoes. Omit the salt and basil, pop in freezer while still on baking sheet, then put them into bags once individually frozen.

Roasted Cherry Tomatoes
Copyright 2001,Barefoot Contessa Parties!, All Rights Reserved

Prep Time: 5 min
Cook Time: 20 min
Level: Easy
Serves: 8 servings


  • 4 pints cherry tomatoes
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 20 fresh basil leaves, chopped or julienned
  • Sea salt

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

Thanks to Hunter Purdy, we will have a gourds from her garden to share with you. Please help yourselves when you pick up your basket this afternoon!  

Hope you enjoy your basket this week. . .

Lazy Eight Stock Farm