Little Spuds…

Written By Josh Jennings

…Big flavor!

Check out the recipe below!

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

The farm is in full swing, and I’m humbled every week by your support. Every order, every recommendation, every time you share what we’re growing—it all adds up. Together, I truly believe we’re making good change, one meal at a time.

This week’s veggie box is bursting with flavor, led by one of my absolute favorites: fingerling potatoes. Beloved by chefs and home cooks alike, they’re simple to make but packed with rich, nutty flavor. I’ll be roasting them with Paula’s delicate Stock+Spice blend—and trust me, they’ll have you coming back for seconds.

This Week’s Veggie/Goldi Box: Broccoli, tomatoes, green beans, onions, fingerling potatoes, cucumbers, and delicata squash


This Week’s Spice from Stock+Spice: Fingerling Potato Blend

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

Josh’s Noshes
Roasted Fingerling Potatoes

🎥 [Watch the video demo here] to see how the hot sauce comes together in my kitchen.

Spice Profile: aleppo pepper, ancho chiles, basil, black peppercorns, coriander, fennel, fenugreek leaf, garlic, green peppercorns, paprika, pasilla chiles, red chile flakes, rosemary, thyme

Fingerling potatoes have been around for centuries, originally cultivated in the Andes of South America. Their small, elongated shape and rich, nutty flavor made them a staple in peasant kitchens long before they became the darling of modern farm-to-table restaurants. They’re proof that good things come in small, humble packages.

Recipe:

  1. Wash and halve 1.5–2 pounds of fingerling potatoes lengthwise.

  2. In a mixing bowl, toss with olive oil to coat and add the spice packet (2 tsp Stock+Spice Fingerling Blend).

  3. Spread the potatoes cut-side down on a parchment-lined baking sheet.

  4. Roast in a 400°F oven for about 45-55 minutes, until the flat sides are crispy and the tops tender.

  5. Remove from heat and serve hot—delicious on their own or with butter, hot sauce, or a dollop of spicy ketchup.

Enjoy this simple, rustic dish with a deep history and plenty of crunch!

Josh Jennings