Now we’ve got some baking sized potatoes for everyone and they are absolutely delicious! I like to take a fork and stab the potato a few times before I place it in the oven, microwave, or grill. With this heat, I usually use the microwave or grill. I microwave the potatoes wrapped in a damp paper towel 3 minutes for a small, 4:30 for a medium and 6 minutes for a large potato. I alllow the potatoes to sit for about 5 minutes to “finish” in the center.
I wrap potatoes with foil and grill them on indirect, medium heat for about an hour.
In the oven I use foil and bake at 300 degress for about 90 minutes.
Rosemary oven roasted potatoes
2 cloves of garlic
1/4 cup chopped rosemary
3 table spoons of olive oil
4-5 potatoes cubed
salt and pepper to taste
Preheat oven to 400 degrees. Toss potatoes with olive oil and then add garlic, rosemary, salt and pepper. Bake for 45 minutes. These are great topped with beet ketchup!
Potato Leek Au Gratin
- 2 tablespoons unsalted butter, plus more for baking dish
- 2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
- 6 potatoes (2 1/2 pounds), peeled and thinly sliced
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- Freshly ground pepper, to taste
- 8 ounces Sharp Cheddar cheese, shredded (about 3 cups)
- 1 cup heavy cream
- 1 cup homemade or low-sodium store-bought chicken stock
- Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
- Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with foil. (Mixture can be refrigerated overnight.)
- Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
3 medium beets
2 garlic cloves
1/2 cup honey
1/2 cup balsamic vinegar
1 cinnamon stick
¼ tsp powdered mustard
Combine Beets, onions and garlic in a sauce pan and cover with water two inches deeper than the veggies. In a tea ball, spice ball or wrapped in a cotton cloth add the cinnamon and cloves. Bring to a boil and simmer for 45 minutes.
Drain water and put cooked veggies in a food processor. Add the vinegar, honey and mustard and puree until mixture is smooth. Chill and serve as you would any ketchup. This also makes a great barbeque sauce.
What’s in the box this week?
6. Paneer and Oyster Mushrooms for our vegan friends.
7. A bar of our Goat’s Milk Soap- Poison Ivy Relief with Jewelweed, Teatree and Mint
8. If our tomatoes are ready by then, you’ll get some of those too!