CSA 2026 SPRING WEEK 11

From Our Farm

Tri-color potatoes Cantaloupe Melon Cured Red Onions Thai Basil Shishito Peppers Fairy Tale Eggplant

Red Cabbage, Blackwater Farm Heirloom Tomato, Clem’s Organic Garden Curly Green Kale, Tendwell Farm

Try this hash alongside some eggs, or our breakfast sausage made into patties! Equipment – 1 sheet pan, 1 cast iron pan or skillet Ingredients:

4 cups shitake mushrooms, 7.5 ounces
Shishito peppers
5 cups tri-color potatoes, 1 ½pounds medium-sized potatoes, medium diced
½ red onion, 1 cup or 4 ounces, thinly sliced
3 garlic cloves, minced
1 teaspoon fresh thyme, leaves stripped from stem
2 cups baby spinach (or kale, or cabbage), sliced into ribbons
1½ teaspoons smoked paprika
5 tablespoons olive oil (you can also use avocado oil or our pasture-raised lard, melt it first to toss with mushrooms)
salt and pepper

Preheat oven to 400°
Blister the shishito peppers. Heat a cast iron pan on medium-high, add a high heat oil and toss peppers in whole. Shake/toss until slightly blistered. Remove from heat and set aside. (If using a red pepper, char the outside and roast it, and peel off blackened skin).
If the shitake mushrooms have a stem attached, cut them off. Since the stems are very fibrous, we are only using the mushroom caps. Cut the caps into thick slices and place them on a sheet tray. Toss with 3 tablespoons of olive oil, salt, and pepper. Roast for 10 minutes.
While the mushrooms are roasting, cut the potatoes into a medium dice. After the mushrooms have roasted for 10 minutes, add the potatoes and 1 tablespoon of olive oil. Toss together and put the tray back in the oven.
Cut the onion into thin slices. Incorporate the onion and 1 tablespoon of olive oil with the other vegetables after the potatoes have roasted for 10 minutes. Put back in the oven.
Slice the peppers into a chunky dice. Remove stems and seeds if desired.
After the mushroom, potato, and onion mix has roasted for 10 minutes, remove the tray from the oven. Add 1 ½ teaspoon of smoked paprika, minced garlic, thyme leaves, and diced red pepper, tossing to thoroughly distribute. Roast for another 10 minutes.
Cut the kale into thin ribbons. If using spinach do large ribbons. Add to the roasted vegetables and toss to evenly distribute the spinach. Roast for 5 more minutes. Adjust seasoning to your taste.