Weekly Basket #16

October 5, 2017

The Harvest

Featured Item: Fingerling potatoes!

  1. Green cabbage

  2. Kale

  3. Green filet beans

  4. Japanese turnip

  5. Acorn Squash

  6. Summer savoury

  7. Rosemary

  8. Sage

  9. Baby beets

  10. Fingerling potatoes

Fingerling potatoes have a medium waxy and creamy consistency and are best used for roasting or pan-frying, rather than boiling and/or mashing. Because the skin is very thin, it's not necessary to peel them, and a light scrubbing or rinse is enough.

If you're looking for an easy side dish to prepare for Thanksgiving, this one will do the trick. It can be thrown in the oven after the turkey is done while you prepare to make gravy. It also makes a great side at breakfast.

Roasted Fingerlings with Herbs and Garlic


2.5 lbs fingerling potatoes (the contents provided in your basket)

1 bulb of garlic, divided into cloves but not peeled

1 spring of fresh rosemary (contents of your basket)

2-3 sprigs of fresh summer savoury

2-3 sprigs of fresh sage

Drizzle of olive oil

Salt and Pepper

Preheat oven to 400 degrees C. Line a large baking sheet with parchment paper.


If you rinse your potatoes, make sure to let them thoroughly dry. Cut larger fingerlings in half to have a consistent thickness throughout. In a bowl, toss potatoes and garlic cloves with some olive oil and season with salt and pepper.


Transfer potatoes to the lined baking sheet.  Remove stems from herbs, chop or break into pieces, and sprinkle over top. Cover with a second sheet of parchment paper, folding edges to envelope the potatoes between the two sheets (it doesn't have to be firmly sealed). Bake until tender, about 45 minutes.

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