This is the third year we’ve been a part of the Westfield CSA (community supported agriculture) group. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week.
This week we got celery, tomatoes, red peppers, carrots, potatoes, kale, chives and green lettuce.
We’re using some of the serrano chilis from last week and the potatoes and tomatoes from this week to make a delicious side dish that we call, simply, salsa potatoes. In the winter, I make this using jarred salsa but in the summer it’s twice as good since I can use fresh organic ingredients. Here’s the recipe:
About ten potatoes, cut into large cubes, put in a glass bowl with olive oil and microwaved for ten minutes under plastic wrap.
Six diced tomatoes
One diced red onion
Three finely diced chilis
One finely diced bell peppers
Heat up a large skillet and put the cooked potatoes in with some olive oil to brown slightly.
Once the potatoes are starting to brown, add the bell pepper and onion until they are softened.
When the potatoes are browned and the veggies are softened, add tomatoes and chilis and cook until tomatoes are soft and there’s a little sauce.
Serve as a side dish or with cheese as a vegetarian entree.
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about the author: Alice Magdziak
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