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Hi!  I am thrilled to join the "Farmer's Choice" CSA box from Market Day Foods this week!  I hope the ideas I share will help you get the most out of your special items.  Please drop me an email or Facebook note and let me know what you do with your veggies this week!

For my regular subscribers (Hi Mom!), I hope these recipes will give you some new ideas for potatoes and lentils, items that may also be in season where you are!
Potatoes.  Get 'em ready to go!

Homemade dinners (and lunches, and breakfasts) with potatoes can be quick if you parboil the little babies in advance:  pot of water + the scrubbed taters + a hefty pinch of salt and about 20 minutes is all you need.  Stash them in your fridge and you can make Crispy-Roasted Smashed Potatoes or Breakfast Potatoes in a flash.  
Lentils are "convenience foods" too
 
Wash them first, by swishing them around in a bowl of water and keeping an eye out for little stones that can sneak a ride.  Simmer with an onion, carrot, celery, and bay leaf for about 25 minutes, then add salt and pepper and pop them in the fridge.  When you're ready for a meal, dress them with a vinaigrette or purée them with a bit of their own broth to go with a beautiful piece of salmon.  (Did I mention that lentils love a touch of truffle oil or salt?)  More lentil recipes on Ripe:  Duck Leg Confit with Green Lentils (sure, use the black ones instead!), Roasted Salmon with Lentils.