Summer Share Twi May 30th/June 1st 2023
Important information
- This is an even distribution for the farm, MAP and city home delivery sites as well as a weekly share.
Here are the dates for the even numbered summer biweekly shares:
June 1st
June 15th
June 29th
July 13th
July 27th
August10th
August 24th
September 7th
September 21st
October 5th
October 19th
November 2nd - Winter Share members are welcome to return any boxes.
- Don’t forget to watch the You tube video to collapse your box without tearing. https://www.youtube.com/watch?v=jBCgaPRTfFc
- Remember all newsletters are posted on our website for reference.
Farm News from Jane
Well, the goslings are now teenage offspring and are almost as large as their parents. They are such a faithful pair; coparenting all the time. And there was a pair of deer in one of the hayfields this morning; it made me think that it must be telling us that it’s time to cut hay! When I shared this insight with Ben, he had already determined we would make some early hay this year. Our dairy farm friends have this process down to an amazing schedule with weather of course still being a major factor. Making an early crop would mean possibly getting a more nutrient dense second cutting. Time will tell. Being diversified with different vegetables crops at different seasons helps give the farm more stability but adding in other ventures can be difficult. Time never seems to be on a farmer’s side… The hay harvest is usually last on our list of field work as vegetables always take priority with the cover crops being a close second. Many hours go into preparing fields for vegetables a year before they are even planted. It takes so much planning and foresight to navigate all the rotations of vegetables; which crops can follow each other and which are fields will be appropriate for spring/summer sunlight hours and which need full late summer/autumn sunshine as they are maturing. Our farm is surrounded by woods on three sides; so, deer and shade abound! The hay we make goes to feed a few dozen beefalo cattle as while they are pastured, they do depend on hay through the winter months. Last year the round baler broke down while in use and the part took a long time to arrive. By that time, we had moved on to other farm activities and we had to rely on whatever number of bales were made at this lone “cutting”. But we sold a few cattle and we had enough hay to get us through till spring when we opened the fresh green pastures again. Our Creator is faithful to provide just what we need at just the right time!
But back to the vegetables; Swiss chard from the field and Napa cabbage from the high tunnel will mature soon and the peas might blossom if we had some rain. We irrigate which is another chore, moving the reels and lines around the differing blocks of vegetables. The newly transplanted seedlings take a bit more tender loving care to get established. It’s a busy time of year which and of course, doesn’t let up much until the last of the seedlings are transplanted in September and the garlic is planted in November. But it’s a life we choose and love and continue to nourish. Our farm community keeps us going strong! Without all our helping hands we would not be such a thriving organism. Thanks to all and off we go… Blessings, Jane
Produce: Salad greens Asparagus Green garlic Fennel Carrots Rutabaga Keuka Gold potatoes
Produce tips:
– Green garlic is just like green onions or scallion use in salads or sautés. It’s great paired with asparagus!
Substitute it for green onions in recipes or in place of garlic cloves.
– Asparagus comes in all different diameters and we sort it that way. The bottoms should not need much trimming; we try to give you just the most tender part of the spears. Use a knife to “test” the bottom end for tenderness. If it is a bit tough then just move the knife up the spear an inch or so at a time. It’s very sweet and can be enjoyed raw also. Try not to overcook it or it will turn gray and mushy. A quick blanching, streaming or sautéing is all it needs. Grilling is really yummy with a coating of olive oil.
– Keuka Gold (like Yukon Gold) Potatoes have been in cold storage and the brown bag may have gotten soft from condensation. Please be careful when removing them from the share box.
– Fennel may be used raw in a salad or sauteed or grilled. It is a great accompaniment to pork or lamb also. See recipes for more ideas!
– Rutabaga is actually one of the cruciferous veggies of the Cole crop family like broccoli, cauliflower, cabbage, and kohlrabi. It can be served raw cut into sticks with a dip or boiled and mashed like potatoes or roasted/sauteed with other veggies.
Recipes
LEAF LETTUCE AND MANDARIN SALAD
1 bunch leaf lettuce, washed and torn into bite-size pieces; 2 cups thinly sliced celery; 2 tablespoons minced fresh parsley; 4 green onions, thinly sliced, including some greens; 2 11-ounce cans mandarin oranges, drained; Dressing: 2 tablespoons sugar; 2 tablespoons tarragon vinegar; 1/4 cup vegetable oil; 1/2 teaspoon salt; freshly ground pepper to taste; 1/4 teaspoon Tabasco pepper sauce
Garnish: 1/2 cup toasted slivered almonds
Combine lettuce, celery, parsley. Green onions and mandarin oranges in salad bowl. Combine dressing ingredients, mixing well. Toss salad with dressing just before serving. Sprinkle almonds over top.
Serves 8 to 10
EASY THOUSAND ISLAND DRESSING
Makes about 1 cup (eight 2-tablespoon servings)
1/2 cup nonfat plain yogurt; 2 tablespoons minced onion; 1/2 teaspoon freshly ground black pepper; 1/3 cup reduced-fat mayonnaise; 1 tablespoon bottled sweet pickle relish; 1/4 cup bottled chili sauce; 1/4 teaspoon salt
Whisk al1 ingredients together in a mixing bowl. Use immediately or store in the refrigerator up to 4 days.
BASIC VINAIGRETTE
Makes about 3/4 cup (six 2-tablespoon servings)
Because this vinaigrette is relatively low in oil, it should be used on a leafy green salad just before serving to prevent wilting and sogginess.
4 tablespoons fresh red or white wine vinegar or balsamic vinegar; 4 tablespoons defatted low sodium chicken broth or vegetable broth; 4 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh onions; 1/2 teaspoon salt; ¼ teaspoon freshly ground pepper; 1 garlic clove, finely chopped (optional)
In a small bowl, whisk together the vinegar, broth, oil, mustard, onions, salt, and pepper. If desired, whisk in the garlic. Use the vinaigrette immediately or refrigerate up to 2 days. Just before serving, whisk or shake the vinaigrette in a covered jar to blend it.
BASIC VINAIGRETTE VARIATIONS
• Add 1 tablespoon of chopped fresh herbs, such as tarragon, chives, thyme, marjoram, cilantro, or dill.
• Substitute lemon or lime juice for the vinegar, or use half each of citrus juice and vinegar.
• For a fruit-salad vinaigrette, use a fruit vinegar or lemon juice, substitute orange juice for the chicken or vegetable broth, and add 1 teaspoon of honey.
• For a nutty-tasting vinaigrette, use 3 tablespoons of vegetable oil and 1 tablespoon of walnut or hazelnut oil in place of the olive oil.
• Increase the mustard to 1 tablespoon for a more assertive vinaigrette.
CASHEW SALAD
Makes about 3 servings
3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews
For dressing: 1/4 small red onion, grated; 1/8 c vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3/8 c olive oil;
Toss lettuce with cashews. Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side.
JACKIE’S ‘GRAS with CLASS
DRESSING: 1 lemon; 2 Tbsp. white vinegar; 1/3 cup sugar; 1 Tbsp. vegetable oil; 2 tsp. poppy seeds
SALAD: 1/4 cup sliced almonds; 1 pkg. spinach or salad greens; 8 oz. raw or lightly steamed asparagus, thinly sliced *; 1/4 small red onion, thinly sliced
Zest lemon to yield 1/2 teaspoon zest. Juice lemon to extract 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a small bowl. Whisk until well blended. Refrigerate. Preheat oven to 350 F. Spread almonds in a single layer over the bottom of a baking pan. Bake 10-12 minutes or until lightly toasted. Cool almonds in pan. Place spinach, asparagus, and onion in a large serving bowl. Whisk dressing and pour over salad. Mix well. Top with almonds and serve immediately. Serves 8 as a dinner salad or 4 as an entree.
*Variations: fresh strawberries, apples, pears, oranges or a combination may be used.
ASPARAGUS CHICKEN SALAD
1T olive oil; 4 Chicken breasts; ½ t salt; ½ t pepper; 2c mushrooms; 2t minced garlic; ½ t thyme; 1lb asparagus (1″ pieces); ¾ c chicken broth; 1t cornstarch; 3T balsamic vinegar; 1T lemon juice; 1T honey
Heat 2 t oil med-hi, add pounded chicken breasts, cook with salt and pepper 3min per side. Heat remaining oil med-hi, add mushrooms, garlic, thyme, asparagus, cook 3 min. Combine broth and cornstarch, add to vinegar, juice and honey, then add to pan. Boil to thicken. Serve over chicken.
ASPARAGUS APPETIZERS
Cut asparagus into 2-3-inch pieces. Blanch asparagus in boiling water for 30 seconds to 1 minute- the asparagus should turn a brighter green and slightly tender. Remove immediately from heat, cool rapidly in cold water. Serve cold with dip or alone. Our favorite dill dip recipe is below; asparagus disappears quickly when the dill dip is out.
ASPARAGUS WITH CREAM SAUCE
Asparagus, chopped and lightly cooked; 1 cup milk; ½ tbsp butter; ½ tbsp cornstarch; fresh oregano; salt and pepper
Dissolve cornstarch in ¼ cup milk; set aside. Melt butter in small saucepan; add milk stir well. Heat mixture till very hot, but do not boil. Add cornstarch and milk, oregano, salt and pepper to taste. Stir until thickened. Adjust seasonings. Pour cream sauce over asparagus and serve.
ASPARAGUS AND MIXED GREENS SALAD
5 tablespoons extra-virgin olive oil; 1-pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. Serves 4-6
FRESH ASPARAGUS COUSCOUS SALAD
DRESSING: 1 garlic scape, very finely chopped; 6 scallions, white parts only, finely chopped (reserve greens for salad); 6 Tbsp. lime juice; 1 tsp. salt; freshly ground black pepper; 1/4 cup vegetable oil; 3 Tbsp. chopped fresh dill
SALAD: 1/3 cup finely chopped onion; 2 Tsp. vegetable oil; 2/3 cup each fish or chicken stock, water, and couscous; 1 lb. asparagus, sliced diagonally into 1/3-inch slices, reserve tips; l/3 lb. cooked small shrimp
In a small bowl mix the garlic, scallions, lime juice, salt, and pepper. Set aside. In a medium saucepan sauté the onions in oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip the oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green onions, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips.
| SAUTEED SHAVED ASPARAGUS 2 tablespoons extra virgin olive oil, 2 pounds asparagus, cut on the bias into 2-inch pieces, 1 teaspoon coarse salt, rounded ¼ tsp. ground black pepper, 1 tsp. lemon zest, juice of one lemon, shaved Parmesan cheese |
Heat oil in a large skillet over high heat. When oil shimmers, add asparagus, salt, and pepper. Sauté, stirring frequently, until asparagus is crisp-tender, about 3 minutes. Stir in lemon zest and cook 1 minute more. Add lemon juice to skillet and stir a few times. Remove from heat, transfer to a serving platter, and shave Parmesan over top. Serve immediately. Recipe from MarthaStewart.com
CARROT FENNEL ORANGE SOUP
2 tablespoons butter or butter-flavored cooking spray; 4 cups water, vegetable broth, or chicken broth (or more for a thinner soup); 1 medium fennel bulb, thinly sliced (reserve a few of the fronds); 1/2 teaspoon salt, or more to taste; 4 cups sliced carrots (approximately 1 1/2 pounds) ; 1/3 cup orange juice; 1 garlic clove, sliced thin (you can add a couple of garlic scapes, if available); 1/4 cup sour cream
Heat butter in a large saucepan over medium heat. Add sliced fennel and cook, stirring often, until soft and beginning to turn golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth and salt; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender, or with an immersion blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowl garnished with fennel fronds. Makes 4 servings. Recipe from Edith Thayer, Vermont Valley Farm member
FRESH FENNEL BULB SALAD
One large or 2 small fennel bulbs; 2 tablespoons frozen orange juice concentrate, partially thawed; 2 tablespoons white wine or red wine vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper and additional salt.
Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm
FENNEL EGG SALAD
6 large eggs (not too fresh! they will be difficult to peel if very fresh); 1/3 cup finely chopped fennel stalk; 2-3 tablespoons chopped fennel leaves; 2-4 tablespoons finely chopped sweet red onion; 4 tablespoons mayonnaise; 1 1/2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; salt and pepper to taste
Place eggs in saucepan and cover with cold water. Bring to boil. Turn off heat. Cover pan tightly and set timer for 9 minutes. When timer goes off, drain eggs and immerse them in ice water 10-15 minutes. Peel and quarter eggs; place in food processor and, using the pulse button, pulse until finely chopped, 8-12 times. Add remaining ingredients; pulse until ingredients are well blended, 3-6 more times. Use as a sandwich filling, a spread for crackers, a cold sauce for chilled asparagus, or a garnish for tossed green salads. Makes 2 cups. Recipe from MACSAC
PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings
POTATO FENNEL SOUP
1 tbsp butter or oil; 4 cups thinly sliced onions; 2 tsp salt; 4 medium potatoes, sliced into thin pieces 1-2 inches long; 1 cup minced fennel bulb; ½ tsp caraway seed; 4 cups water; white pepper to taste; sour cream and fennel fronds for garnish
Melt the butter or heat oil in a kettle or Dutch oven. Add the onions and 1 tsp of salt. Cook over medium-low heat, stirring occasionally, for about 15-20 minutes, or until the onions are very soft and lightly browned. Add the potatoes, another ½ tsp salt, fennel and caraway seeds. Sauté over medium heat for another 5 minutes, then add the water. Bring to a boil, then partially cover and simmer until the potatoes are tender 10-15 minutes. Taste and adjust salt; add white pepper. Serve hot topped with sour cream and fennel fronds. Serves 6. Recipe from The Moosewood Cookbook.
CARROT VICHY SOUP
1 large russet potato, pared and sliced; 1/4 tsp salt; 1 tbsp butter, melted; 1/2 lb. pared, sliced carrots; 1 leek, thinly sliced or 1 medium onion, thinly sliced; 2 3/4 cups half-and-half; 1 ½ cups boiling water; Tabasco pepper sauce to taste; 2 tsp instant chicken bouillon; Minced fresh parsley
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Puree in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco” to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley. Note: You may want to season with more Tabasco’ if soup is to be served cold. Makes 3 to4 servings
CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine
ASIAN PEANUT NOODLE SLAW WITH SHREDDED CHICKEN
Cook 4 oz. spaghetti according to package directions about ten minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, ¼ cup water, 3 T each seasoned rice vinegar and lime juice, 1 T packed brown sugar, 1T low sodium soy sauce and 1 tsp. (or to taste) siracha until smooth.
Add spaghetti, 21/2 cups shredded rotisserie chicken, 6 cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/3 cup roughly chopped cilantro or parsley. Toss well. Scatter ¼ cup chopped roasted peanuts over the top. Recipe form FAMILYCIRCLE.COM
BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com
CREAM OF CARROT AND RUTABAGA SOUP WITH MAPLE SYRUP
4 cups carrots, peeled and sliced, 4 c rutabaga, peeled and chopped, 2 onions chopped, 3 t. butter, 8 c. chicken broth, 2 potatoes, peeled and cubed, 3 t. maple syrup, ¼ c. cream, salt and pepper
In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning.
Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot. Recipe from Ricardocuisine.com
CARROT AND RUTABAGA MASH
1# carrots peeled, and 1# rutabaga, peeled and cut into 1-inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired.
Recipe courtesy of Robert Irvine; Food Network
RUTABAGA “POTATO” SALAD
2 medium to large rutabaga, 1/4 -1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 to 1/2 an onion, diced, 1-2 T sweet relish, garlic powder, salt, pepper
Other fun ingredients to try: salad greens, celeriac, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in! Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad. Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm. Recipe from Red Fire farm
CHILI ROASTED RUTABAGA
2T vegetable oil, 1½t chili powder. 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t cayenne, 1 ½ pounds rutabaga.
Heat oven to 4000. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes.
Makes 4-6 servings
RUTABAGA & POTATO PUREE
1 1/2 pounds rutabaga, peeled and cut into small chunks, 1 1/2 pounds potatoes, peeled and cut into large chunks, 4 cloves garlic, peeled, Salt, to taste, 1/3 cup nonfat milk, scaled, 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried, freshly ground white or black pepper, to taste
Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper.
Serves 8; Recipe from Eating Well Magazine
RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing (recipe follows)
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour. Makes 4 servings; Recipe from MACSAC
WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 # Yukon Gold or large fingerling potatoes, scrubbed; 2 T apple cider vinegar or white wine vinegar; 1T prepared hot mustard; 3/4 C chopped onion; salt and pepper to taste; 1/2 C apple cider or chicken stock; 3/4# pound pork sausage links; 3 T olive oil; 3 T chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC
SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2-pound blue cheese, crumbled; 1/4-pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.
OVEN FRIED POTATOES
8 potatoes; 1 stick butter; 1/2 lb. chopped bacon (fried); Parmesan cheese; 1/2 lb. Longhorn Cheddar (grated); garlic; salt Cut potatoes into 8 sections. Melt 1/2 stick margarine on 2 cookie sheets in oven. Coat potatoes (with skins) with margarine. Sprinkle with garlic salt, Parmesan cheese and bacon. Bake at 4250 for 25 minutes. Pour off extra grease. Sprinkle Cheddar over potatoes and place in oven until melted. Serve with Ranch dressing. Recipe from Terri Noble
ZIPPY GARLIC DRESSING
2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 garlic scape, minced
In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup
FABULOUS GARLIC MASHED POTATOES
2 1/2 # potatoes, peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt. Plus, additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg
Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook