I love our CSA. Have I said that before? I really think that jumping on this exciting agriculture movement was one of the best decisions we’ve made. I love that we have the opportunity to support a local farm, all while eating a delicious array of local produce.
With each basket of food, I learn a lot about what I do and do not like. I’m pleased to add the following foods to the list of foods I like:
-beets
-squash
-cantaloupe
And I’ll put these foods on the list of things to never eat again:
-green beans
-eggplant
-cabbage
Without further ado, here’s what arrived in our 8th CSA basket:
-heirloom muskmellons
-edamame
-summer squash
-sweet peppers
-roma and plum tomatoes
-slicing tomatoes
-new red potatoes
-flowers
We still have our potatoes, and I’m wondering what I should do with them. I’ve never been a fan of potatoes (with the recent exception of sweet potatoes), so I don’t really know how to cook them. Any suggestions?
-Ally
Chad and Becca says
i forget if you like ranch? cube potatoes and drizzle with evoo, then pour some ranch seasoning (the dry stuff) ontop and stir. Roast. Reeeeaaaal good.
Brendan Ringer says
The ranch idea sounds really good. Becky and I have been doing something similar…
Usually with grilled steaks, I quarter red potatoes—and then slice them even thinner for crispy results—spread evenly on a cookie sheet, drizzle with olive oil (not extra virgin since there is heat involved) and toss them about to cover well, kosher salt and fresh cracked pepper to taste, add additional desired seasoning (we like cajun), and bake at 425º until they’re crispy.
You’ll want to stir the potato slices every ten or fifteen minutes to help them cook evenly and free any that are stuck to the pan.