Tag: Fingerling Sweet Potatoes

  • CSA 2026 SPRING WEEK 7

    From Our Farm

    Beans, Tricolor

    Green Baby Cabbage

    Dandelion Greens

    Onion, Sweet Red (Cured)

    Parsley

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Fingerling

    From Our Partners

    Blueberries – Blackwater Farms

    Try out these great recipes we found around the web that feature items from your share:

    Blueberry Cucumber Salsa

    Ingredients:

    • 1 cup fresh blueberries
    • 1 cup cucumber, finely diced (about 1/2 medium cucumber)
    • 1/4 cup red onion, finely chopped
    • 1 small jalapeño pepper, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • 1 tablespoon fresh lime juice
    • Zest of 1 lime
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper

    Instructions:

    1. Prepare the Blueberries: Rinse blueberries under cold water and pat dry with a clean towel. Halve or quarter any larger berries for uniform pieces.
    2. Combine Fresh Ingredients: In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.
    3. Season the Salsa: Add lime juice, lime zest, sea salt, and freshly ground black pepper to the bowl.
    4. Toss and Mix: Gently toss all ingredients together until evenly combined, being careful not to crush the blueberries.
    5. Rest the Salsa: Refrigerate for 10 to 15 minutes to allow the flavors to meld together before serving.
    6. Serve: Serve chilled with tortilla chips, or use as a fresh topping for grilled fish, chicken, or tacos.

    Adapted from: https://rusticrecipeblog.com/recipes/blueberry-cucumber-salsa

  • CSA 2026 WINTER WEEK 12

    From Our Farm

    Carrots, Rainbow

    Fennel 

    Kale, Curly 

    Lettuce, Red Leaf 

    Parsley

    Peas, Snow 

    Spring Mix 

    Sweet Potatoes, Yams, Fingerling

    From Our Partner Growers

    Squash/Zucchini Mix – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Everyday Greens Skillet

    Ingredients:

    • 2 tbsp olive oil
    • 1 clove garlic pressed
    • 1 medium green bell pepper cut to strips
    • 1 medium zucchini squash sliced in half medallions
    • 1 bunch kale torn in bite size pieces
    • 1 cup snap peas
    • 1/8 tsp dried thyme
    • 1/8 tsp onion powder
    • 5 leaves fresh basil
    •  salt & pepper to taste
    • 2 tsp balsamic vinegar (or Pear Cider Vinegar!)

    Instructions:

    1. Add olive oil to stove top skillet on medium-high heat. I like to use cast iron so it sears the veggies a bit during cooking.
    2. Place garlic, veggies, seasoning and basil into the skillet. Stir to combine. Cook on medium-high heat for 4-5 minutes. Stir occasionally.
    3. Turn heat down to medium. Add balsamic vinegar or acid of your choice. Stir and cook another 5-7 minutes or until veggies are soft yet tender.
    4. Serve hot as a side dish or as a veggie bowl.

    Recipe adapted from: https://www.mangiapaleo.com/2018/03/16/everyday-greens-skillet/

  • CSA 2026 WINTER WEEK 9

    From Our Farm

    Cabbage, Green Baby

    Lettuce, Red Leaf

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    From Our Partner Growers

    Beets, Red (loose) – Urban Vegetable Project

    Curly Kale – Urban Vegetable Project

    Rosemary – Little Pond Farm

    Peppers, Sweet Mix – Little Pond Farm

    Strawberries – Topside Produce Company

    Try out these great recipes we found around the web that feature items from your share:

    One Pan Turmeric Cabbage and Potatoes

    Ingredients:

    • 2 tablespoons olive oil
    • 1 small onion, thinly sliced
    • 1 ½ pounds baby yukon gold potatoes, sliced about ¼ inch thick
    • 1 small head of cabbage (or half a large head), roughly chopped
    • 2 teaspoons salt 
    • ¼ teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon turmeric 
    • ½ teaspoon cumin 
    • 1 teaspoon paprika
    • Chopped cilantro for garnish

    Instructions:

    1. Preheat a large pan (ideally with higher sides or a pot), over medium/high heat. Add the olive oil, onions, potatoes and ½ teaspoon salt. Cook for 5-7 minutes, stirring occasionally. 
    2. Add the cabbage, remaining 1 ½ teaspoons salt, pepper, garlic powder, turmeric, cumin and paprika. Toss until everything is well coated. 
    3. Turn heat down to low, cover and cook for 25-30 minutes, stirring occasionally. When the potatoes are cooked through, sprinkle with fresh cilantro and serve.

    Recipe adapted from: https://www.lifeisbutadish.com/one-pan-turmeric-cabbage-and-potatoes/

  • CSA 2025 FALL WEEK 10

    From Our Farm

    Beans, Tricolor

    Citrus, Oranges

    Onions, Scallions – SAT

    Spring Mix

    Sugar Cane

    Radishes, Purple Daikon, Loose

    Sweet Potatoes, Yams, Fingerling

    From Our Partner Growers

    Broccoli – Blackwater Farms

    Cabbage, Red – Blackwater Farms

    Leeks – Little Pond Farm – WED/THURS

    Try out this great recipe we found on the web that feature items from your share:

    Roasted Sweet Potato Salad with Orange Vinaigrette

    Salad Ingredients:

    • 10 ounces total, any combination of spring mix, arugula or baby spinach (about 6 cups)
    • 4 ounces goat cheese, crumbled
    • 1 apple, preferably sweet, cut into matchsticks
    • 3 cups Roasted Sweet Potatoes
    • 1½ cups Candied Pecans
    • ¾ cup Orange Vinaigrette

    Vinaigrette Ingredients:

    Whisk together or shake in a jar

    • 2 tablespoons vinegar, try our new pear cider vinegar!
    • 2 -3 teaspoons grated orange zest
    • ⅓ cup fresh orange juice, from 1 orange
    • 2 teaspoons honey
    • 2 teaspoons Dijon mustard
    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons minced shallot
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper

    Instructions:

    1. In a large serving bowl, toss the spinach, arugula, ¾ of the goat cheese, ¾ of the apple, 2 cups roasted sweet potato, and 1 cup candied pecans with ¾ of the orange vinaigrette until everything is coated.
    2. Top the salad with the remaining goat cheese, apples, sweet potatoes, and pecans. Drizzle with the remaining dressing and serve immediately.

    Recipe adapted from: https://themodernproper.com/roasted-sweet-potato-salad-with-orange-vinaigrette