CSA Recipes - September 2, 2026

1. Crispy Potato & Okra Skillet

Ingredients: Potatoes (Lehigh), Okra Mix (Carmine Splendor/Jambalaya), Shallots (Conservor/Crème Brûlée), Parsley (Wega)

• Dice potatoes into small cubes.

• Pan-fry in olive oil until golden and nearly tender.

• Add sliced okra and shallots and cook until lightly browned.

• Season with salt, pepper, and smoked paprika.

• Finish with fresh chopped parsley.

2. Roasted Tomato & Beet Salad

Ingredients: Slicer Tomatoes (Black Angel/BHN-589), Red Beets (Merlin), Radishes (Easter Egg), Shallots, Parsley

• Roast whole or halved beets at 400°F for 35–45 minutes, then peel and slice.

• Cut tomatoes into wedges and slice radishes thinly.

• Arrange everything on a platter with sliced shallots.

• Drizzle with olive oil and balsamic vinegar.

• Sprinkle with fresh parsley, salt, and pepper.

3. Garlicky Okra & Tomato Sauté

Ingredients: Okra Mix, Slicer Tomatoes, Shallots, Parsley

• Slice okra and shallots.

• Sauté shallots in olive oil until softened.

• Add okra and cook until lightly browned.

• Add chopped tomatoes and simmer for 5–7 minutes.

• Season with salt and pepper and finish with parsley.

4. Shaved Beet & Radish Salad

Ingredients: Red Beets (Merlin), Radishes (Easter Egg), Shallots, Parsley

• Use a mandoline or sharp knife to slice beets and radishes very thin.

• Thinly slice shallots and add to the vegetables.

• Toss with olive oil, lemon juice, salt, and pepper.

• Add plenty of chopped parsley.

• Let rest for 10 minutes before serving so the flavors come together.

5. Herbed Potato & Tomato Bake

Ingredients: Potatoes (Lehigh), Slicer Tomatoes, Shallots, Parsley

• Thinly slice potatoes, tomatoes, and shallots.

• Layer them in a lightly oiled baking dish.

• Season each layer with salt, pepper, and chopped parsley.

• Cover and bake at 400°F for 30 minutes, then uncover and bake another 10–15 minutes until the potatoes are tender and the top is lightly browned.

• Serve warm as a simple vegetable casserole.