Week 15- Fall Freeze

With the coming of fall, CSA shares are starting to transition to late harvested crops- potatoes, winter squash, onions, etc. Fresh potatoes harvested before they are ‘cured’ for storage are called ‘new potatoes’, and thus have a shorter shelf life. This week’s new potatoes are called the All Blue and are a colorful addition to a meal, but they are also highly nutritious. Enjoy!

“The rule of thumb with fruits and vegetables is that the deeper and richer the color, the more nutritious the content tends to be. The purple potato is no exception to this rule. It is rich in the antioxidant that is characteristic of deeply colored blue or purple produce called anthocyanin.”

Learn more: http://www.naturalnews.com/041491_purple_potatoes_antioxidants_nutrition.html#ixzz3DCNk4ZYd

Roasted Blue Potato Wedges with Fresh Herbs

1 lb. blue potatoes
1 Tbls. fresh green herbs, minced (I used rosemary, thyme, and oregano)
1 clove garlic, minced
1/4 cup olive oil
kosher salt
freshly cracked black pepper

Serves about 4 as a side

Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.


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