Potatoes Are Looking Good!

We’ve got lots of new potatoes for you this week along with some of our other favorites for this time of year!   I hope you enjoy.

1.   Potatoes

2.   Chives

3.   Garlic- last week for a little while.

4.   Onions (big ones this week:)

5.   Swiss Chard

6.   Our trusty salad blend, I will miss it when it’s gone.

7.   Beets

8.   Sour Cream- Kale for our vegan shareholders.

9.   Potted Annual your choice of Geranium, Gerbera Daisy or African Daisy.   Let me know via email or comment on this page.

 

Now it’s time for the recipes, bet you can’t guess…..

Sour Cream and Chive Mashed Potatoes

2 lbs potatoes peeled and quartered  (I leave the peels on usually)

1/2 c milk

1/2 c sour cream

1/4 c chives chopped

salt and pepper to taste

Place potatoes in a pot and fill with water until the potatoes are covered with 2-3 inches of water to spare.   Bring to a boil and boil for 20 minutes.   Drain potatoes and add the remaining ingredients.   Mash with a potato masher or use a blender on low speed.   You may sprinkle a few of the chopped chives on top and serve.

 

How do you know how many potatoes to cook for company?

I was once told that two potatoes per person will make enough mashed potatoes.   I usually have a little left over, and this is what I do with it.

Irish Potato Candy

2 lbs powdered sugar

1/2c hot mashed potatoes

1 jar crunchy peanut butter

Slowly add the sugar to the potatoes and mix.   The mix will become a stiff ball.   At that point lay the ball onto a surface dusted with powered sugar and roll like pastry.   when the roll is flat and about 1/4 inch thick, spread the peanut butter on top.   roll the peanut butter covered potato into a log and refridgerate for at least two hours.   Slice and serve.

 

Yes I know, there is a pile of sugar in this recipe!   That’s what makes it so good:)

 

Beets Infused with Garlic and Olive Oil

4 medium beets, scrubbed clean, then covered with water and boiled on a stovetop or zapped in a microwave until a fork stuck in the middle slides in effortlessly. (I don’t skin my beets). Slice the beets thinly and cut each slice into quarters, then eighths.

In a small bowl, mix together:

1 tbsp extra virgin olive oil

4-5 cloves of garlic, crushed, preferably with a garlic press, or minced really fine.

Juice of 1 lemon

Salt to taste

Pour the oil-garlic-lemon mixture over the beets and toss well.

Set aside for about half an hour for the flavors to infuse. Serve at room temperature.