Tomato Season is Here!

Written By Josh Jennings

And new potatoes “en papillote”!

Check out the recipe below!

Curious about how the veggie box program works? Check out this page where I explain all about it.

Tomatoes, green beans, cauliflower, and just-dug new potatoes—this week’s box is brimming with midsummer flavor. And the recipe? A Persian-inspired dish that wraps new potatoes, beets, and shallots in parchment and roasts them to perfection. Simple, elegant, and deeply satisfying—just the kind of cooking (and farming) I love.

This Week’s Veggie/Goldi Box: Cauliflower, lettuce mix, green beans, tomatoes, shallot, new potatoes, and beets.

This Week’s Spice from Stock+Spice: Herbes de Soleil

Order a veggie box here - it’s a beautiful one!

Josh’s Noshes
New Potatoes “en Papillote”

A classic French technique with a summer twist

Check out this short video of how this dish is made!

Spice Profile: basil, marjoram, oregano, rosemary, sage, tarragon, thyme
(Stock+Spice Herbes de Soleil blend)

The French term en papillote (pronounced “on papi-yot”) refers to a method of cooking food sealed in parchment paper. The parcel traps steam as the food cooks, intensifying flavors while keeping everything tender and aromatic. It's a little like unwrapping a gift—one filled with delicious smells, warmth, and taste!

Here’s how I make it with new potatoes and summer veggies:

Ingredients:

  • 1.5 lbs new potatoes

  • 2–4 small beets

  • 2--3 peeled shallots, quartered

  • 2 Tbsp olive oil

  • 2 tsp Stock+Spice Herbes de Soleil blend (adjust if using fewer potatoes)

  • Salt to taste

Instructions:

  1. Prep the Veggies:
    Gently wash the new potatoes. (Their skins are tender, so go easy.) Cut into 1-inch cubes. Do the same with the beets and quarter the shallots. Try to keep everything close in size so it all cooks evenly.

  2. Season:
    Toss the veggies in a large bowl with olive oil and the spice blend. Make sure everything is well coated.

  3. Make the Packet:
    Cut a large piece of parchment paper into a heart shape. I like to make one packet per person—it makes for a lovely presentation. Place the veggies on one side of the heart (the rounded half).

  4. Seal it Up:
    Fold the other half of the parchment over the veggies. Starting at the top curve of the heart, begin folding and crimping the edge over itself in 1-inch sections, working your way around to the point. Use the back of a spoon to press down and seal as you go. Tuck the final point underneath to close it snugly.

  5. Bake:
    Place the sealed packets on a baking sheet and roast in a 400°F oven for 45 minutes. No peeking! The steam inside is doing all the magic.

  6. Serve: Transfer packets to plates and let each person open their own. It’s like Christmas for your senses—fragrant, steamy, and deeply satisfying. Add salt to taste and enjoy the moment.

Josh Jennings