CSA Recipes - September 9, 2026

1. Crispy Blue Potato & Pepper Skillet

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

• Dice the potatoes into small cubes.

• Pan-fry in olive oil until golden and crispy.

• Add sliced bell peppers and cook until tender.

• Stir in sliced green onions during the last minute.

• Season with salt, pepper, and smoked paprika.
  

2. Cherry Tomato & Fennel Roast

Ingredients: Cherry Tomatoes (Mix), Fennel (Dragon), Bell Pepper Mix, Green Onions (Yago)

• Slice the fennel and peppers into strips.

• Toss with cherry tomatoes, olive oil, salt, and pepper.

• Roast at 425°F for 20–25 minutes.

• Sprinkle with sliced green onions before serving.

• Great as a side dish or spooned over rice or pasta.

3. Fresh Beet, Radish & Green Onion Salad

Ingredients: Red Beets (Merlin), Radishes (Easter Egg), Green Onions (Yago)

• Roast or boil the beets until tender, then cool and slice.

• Thinly slice the radishes and green onions.

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

• Chill for 15–20 minutes before serving.

• Add feta or goat cheese if desired.

4. Roasted Potato & Beet Hash

Ingredients: Potatoes (Adirondack Blue), Red Beets (Merlin), Bell Pepper Mix, Green Onions (Yago)

• Dice potatoes and beets into small pieces.

• Toss with olive oil, salt, pepper, and garlic powder.

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

• Add sliced peppers during the last 15 minutes.

• Finish with fresh green onions.

5. Warm Fennel, Pepper & Radish Salad

Ingredients: Fennel (Dragon), Bell Pepper Mix, Radishes (Easter Egg), Cherry Tomatoes (Mix), Green Onions (Yago)

• Slice fennel, peppers, and radishes.

• Sauté fennel and peppers in olive oil until tender and lightly browned.

• Add cherry tomatoes and cook for 2–3 minutes until they begin to soften.

• Remove from heat and toss with sliced radishes and green onions.

• Season with lemon juice, salt, and pepper and serve warm.