Olsen's Potatoes, or are they Potatos?


Rosemary Roasted Potatoes
From Merna's Kitchen

1 to 2 pounds Olsen Farms variety mix potatoe
Olive oil
Sea salt
Fresh ground black pepper
1 to 2 cloves garlic, minced
Fresh rosemary, finely chopped

Cut potatoes in half.  Mix with olive oil, sea salt, black pepper, garlic and rosemary. Bake in 400-degree oven for about 45 minutes or until fork tender.

Yield: Varies


For more recipes from Olsen farms click here. 

Market Beet and Goat Cheese Stacked Salad

Recipe by Liz Houck

Recipe by Liz Houck


yields 2-3 salads

1 batch roasted beets, cooled (recipe below) (Found from most of our farmers)

1/2 cup micro-greens or arugula (check out Farmbox Greens at the market)

4 oz log fresh goat cheese (Sunny Pine Farm and Left Foot Farm)

1 batch orange sherry vinaigrette (recipe below)


1) Toss the micro-greens or arugula in the dressing.  Slice the goat cheese log into small disks about 1/4 inch thick.  Layer the salad on small serving plates.  Beet, cheese, greens, beet, cheese, greens, beet.

2) Drizzle any additional dressing on top of the salad and season with salt and pepper to taste.





3 large beets, peeled, and cut into 1/2 slices

2 T. olive oil

1/2 t. salt

1/2 t. pepper

1 t. fresh thyme leaves


1) Pre-heat the oven to 400 degrees. 

2) Clean and peel beets (careful they can dye your clothes so be sure to wear an apron or something you are keen on replacing soon!).  Slice the beets into 1/2 inch slices.  Toss beets with the olive oil, salt, pepper, and thyme.

3) Arrange beets on a pan and place in the oven for 20-25 minutes.  Turning 2 times half way through (don’t use your favorite white spatula though – unless you want it to become your favorite pink spatula!).  You will know the beets are done when they are tender to the touch.

4) Remove beets from oven and allow to cool.  You can stop here and place them in the refrigerator overnight if you like and make the rest of the salad just before serving.




2 T. fresh squeezed orange juice (about 1/2 an orange)

1 T. sherry vinegar

1/4 t. salt

1/4 t. pepper

1/2 t. fresh thyme leaves

1 T. finely minced shallots (about 1/2 small shallot)

2 T. olive oil


1) Place all ingredients except the olive oil in a bowl and whisk to combine. 

2) Whisk the in the olive oil.  You can add more to your liking if you prefer your dressings on the less acidic side.  Try adding an additional 1/2 tablespoon at a time up to 2 more tablespoons.  Add additional salt and pepper to taste. 


Corn Kernel Salad

Makes 4 servings


  • 4 ears sweet corn (estimate 1 per person)
  • 2 teaspoons fine sea salt
  • 1/2 cup fresh basil leaves, torn or fresh flat-leaf parsley or cilantro, finely chopped
  • 1/2 cup red onion, diced
  • Juice of 1 lime
  • 2 to 3 tablespoons olive oil
  • 12 to 15 small tomatoes (such as cherry, grape or pear), sliced in half
  • 1 1/2 teaspoons Madras curry powder (Plan B: 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon and 1/8 teaspoon cayenne)
  • Ground black pepper

Husk the corn thoroughly, including the interior silk. Lay the corn on a work surface. Use one hand to anchor the corn, while you place the edge of a sharp, wide knife against the kernels. Move the blade away from your anchoring hand, in a horizontal direction, allowing the kernels to fall as they are cut. 

In a small saucepan, bring 2 cups of water  to a boil. Add the salt and kernels and cook for about 60 seconds. Drain the kernels, using a strainer, and rinse under cold water.

Transfer the kernels to a medium bowl. Add the rest of the ingredients, stirring with a wooden spoon as you proceed, tasting for the intensity of the spices and salt. Season until you've hit all the right notes. Keeps for one day, covered in the refrigerator. 

Source: The Meat Lover's Meatless Cookbook by Kim O'Donnel

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