We're off for a quick little vacation today so I'll quickly share some cool recipes and websites of fellow CSA members. Please check out Jeanette's great food blog - Jeanette's Healthy Living for all kinds of great recipes from the CSA box and beyond.
You should also meet our terrific members and cookbook authors Mark Scarborough and Bruce Weinstein. You can check out their recipes, their cookbooks and what they're up to at markandbruce.com.
Do you have recipes to share? E-mail me or comment below!
Here is another recipe from member Susan Dempsey:
New Potatoes Baked in Parchment
Time: 1 hour, plus 10 minutes’ resting
2 pounds small new potatoes, each 1-1/2 to 2 inches in diameter
1/4 cup olive oil
Salt and pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley.
Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in large mixing bowl. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.
Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end. It is okay. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within.
Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices.
Serves 4
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