Fingerling Potato ‘Homefries’

These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Ingredients:
1 pound fingerling potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped

Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.

2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.

3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.

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Braised Fingerling Potatoes

Buttered and simmered in water, these rich, flavorful potatoes will wow.

Ingredients:
2 pounds fingerling potatoes
2 cups water
6 tablespoons unsalted butter
3 tablespoons chopped parsley
¾ teaspoon salt
1 teaspoon ground black pepper

Method:
1. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.

2. Slice potatoes ⅛-inch thick with the slicing blade on a grater or with a mandoline. Arrange in layers in skillet. Add water, 1 teaspoon salt, and ½ teaspoon pepper. Dot top with the butter.

3. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.

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Simply Delicious Recipes

This week’s box is fit for brunch, lunch and beyond with all the ingredients for an easy, elegant meal—from our housemade butternut squash-ginger soup and multigrain bread to smoky blue cheese dressing and roasted hazelnuts to add to crisp salad greens. Also featuring such favorites as Sauk Farm apple cider, organic whole grain flour from Cairnspring Mills, our signature bread pudding and farm-fresh eggs, this lineup is rounded out by Savoy cabbage, Cara Cara oranges and Austrian Crescent fingerling potatoes—enjoy!

Here are a few recipe ideas for the week:

Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts
The salad makes for an excellent accompaniment to this week’s Butternut squash soup.

Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.

Roasted Fingerling Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!

Roasted Fingerling Potatoes with Preserved Meyer Lemons

This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!

Ingredients:
2 pounds fingerling potatoes, such as Austrian Crescent halved lengthwise
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
3 tablespoons thinly sliced preserved lemon peel

Method:
1. Preheat the oven to 450°. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25–30 minutes. Toss warm potatoes with preserved lemon peel.

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