Spring is going to be especially exciting this year after more cold, snow and ice than I am used to. I love all of the new local produce that is just around the corner including the immature versions of things to come later in the summer like baby new potatoes and baby carrots. The recipe below works equally well with new potatoes or fingerling potatoes that are available year round. It is simple and delicious.
Thank you to Cancer Fighters Thrive for giving me permission to post this recipe and link to their site below. Growing up and watching most of the people close to me suffer and die from cancer has given me a different perspective on paying a little extra attention or money to what we eat. Not that organic food is a cure all for cancer or any other disease, but there is great value in eating clean, nutritious food. I have learned this myself by using real good food to successfully manage my own auto immune disease. A customer who would like to remain anonymous recently told me:
Organic food seemed expensive until I had Cancer. Cancer is much more expensive and very hard. Now that I am cancer free eating clean organic food just makes sense for prevention and overall health. I wish I had known this before.
Years ago Joel Salatin of Polyface farms made a similar now well known quote:
If you think Organic Food is expensive, have you priced cancer lately?
These days the cost of many organic and natural foods are much closer to conventional than they were back when this quote was first made popular. With rising cost of fast food and eating out the gap is even smaller. My family for example can pay for two huge boxes of organic produce for the price it costs to go to Chik Fillet for one meal.
Even if you have not been diagnosed with any disease we are all fighting for our health in a way. Eating healthy food is a sensible part of any health plan. No matter where you are at on your own personal health journey we are excited to be a part of it and make eating real food more convenient.
Rachel for the Brown Box Team
Roasted Fingerling or New Potatoes
1 lb. assorted fingerling potatoes
1 lb. white fingerling potatoes
1 lb. purple fingerling potatoes
1/3 c. olive oil
1/2 tbsp. fresh garlic, minced
1/2 tsp. salt and pepper, mixed
1/2 tbsp. fresh herbs, such as rosemary
and thyme, chopped
Preheat oven to 400°F. Clean the potatoes thoroughly. Mix the potatoes with all ingredients until evenly coated. Lay potatoes evenly on sheet pan. Roast the potatoes, turning them two or three times, until the skins are golden and the flesh is tender when pierced with a fork, about 40 to 45 minutes.
Posted with permission from Cancer Fighters Thrive®
See the original recipe post here: http://www.cancerfightersthrive.com/recipes/roasted-fingerling-potato-medley/