CSA Recipes - August 5, 2026

1. Adirondack Blue Potato & Roasted Garlic Hash

Ingredients: Adirondack Blue Potatoes, Yellow Onion (Calibra), Garlic (Music)

• Dice the potatoes and onion.

• Toss with olive oil, minced garlic, salt, pepper, and smoked paprika.

• Roast at 425°F for 30–35 minutes, stirring halfway through.

• Serve with eggs for breakfast or as a hearty side dish.

2. Summer Lettuce & Tomato Salad

Ingredients: Summer Crisp Lettuce (Gordini), Greenhouse Slicer Tomatoes (BHN-589), Yellow Onion (Calibra)

• Tear the lettuce into bite-size pieces.

• Slice tomatoes into wedges and thinly slice the onion.

• Toss with olive oil, red wine vinegar, salt, pepper, and a pinch of oregano.

• Serve chilled.

3. Southern Okra & Tomato Skillet

Ingredients: Okra Mix, Greenhouse Slicer Tomatoes (BHN-589), Yellow Onion (Calibra), Garlic (Music)

• Slice the okra into ½-inch pieces.

• Sauté onion in olive oil until softened.

• Add garlic and okra; cook for 5–6 minutes.

• Stir in chopped tomatoes and simmer until slightly thickened.

• Season with salt, pepper, and a pinch of Cajun seasoning if desired.
  

4. Honey Garlic Roasted Carrots & Onions

Ingredients: Carrots (Romance), Yellow Onion (Calibra), Garlic (Music)

• Cut carrots into sticks and onion into wedges.

• Toss with olive oil, minced garlic, honey, salt, and pepper.

• Roast at 400°F for 25–30 minutes until caramelized.

• Finish with fresh parsley if available.

5. Stuffed Tomatoes with Garlic Potatoes

Ingredients: Greenhouse Slicer Tomatoes (BHN-589), Adirondack Blue Potatoes, Garlic (Music), Yellow Onion (Calibra)

• Bake whole potatoes until tender, then mash with sautéed onion, garlic, olive oil, salt, and pepper.

• Slice the tops off large tomatoes and scoop out a little of the center.

• Fill each tomato with the potato mixture.

• Bake at 375°F for 15–20 minutes until heated through.

• Serve over a bed of fresh Summer Crisp lettuce for a colorful, satisfying meal.