CSA Recipes - August 26, 2026

1. Roasted Tomato & Fennel Potatoes

Ingredients: Potatoes (Adirondack Blue), Cherry Tomato Mix, Fennel (Dragon), White Onion (Sierra Blanca)

• Cut potatoes into small wedges and slice fennel and onion.

• Toss everything with olive oil, salt, and pepper.

• Roast at 425°F for 25–30 minutes.

• Add whole cherry tomatoes during the last 10 minutes.

• Serve as a colorful roasted vegetable side.

2. Tomato & Pepper Fennel Skillet

Ingredients: Roma Tomatoes (Midnight Roma), Pepper Mix, Fennel (Dragon), White Onion

• Slice fennel, peppers, and onion.

• Sauté in olive oil until softened.

• Add chopped Roma tomatoes.

• Simmer for 5–7 minutes until the tomatoes become saucy.

• Top with sliced green onions and serve with crusty bread.

3. Blue Potato & Pepper Breakfast Hash

Ingredients: Potatoes (Adirondack Blue), Pepper Mix, White Onion, Green Onions (Yago)

• Dice potatoes and pan-fry in olive oil until crispy and tender.

• Add diced peppers and white onion.

• Cook until softened and lightly browned.

• Stir in sliced green onions just before serving.

• Top with a fried egg for an easy breakfast.

4. Fresh Tomato & Fennel Salad

Ingredients: Cherry Tomato Mix, Roma Tomatoes (Midnight Roma), Fennel (Dragon), Green Onions (Yago)

• Halve the cherry tomatoes and cut the Roma tomatoes into wedges.

• Thinly slice the fennel and green onions.

• Toss everything together with olive oil and lemon juice.

• Season with salt and pepper.

• Let sit for 10 minutes before serving.

5. Stuffed Pepper & Tomato Potato Bake

Ingredients: Pepper Mix, Roma Tomatoes, Potatoes (Adirondack Blue), White Onion, Green Onions

• Slice peppers in half and remove the seeds.

• Dice potatoes and onion and sauté until partially tender.

• Mix with chopped tomatoes and green onions.

• Fill the pepper halves with the mixture.

• Bake at 375°F for 25–30 minutes, until the peppers are tender and the potatoes are fully cooked.