Summer Share Two May 28th/30th 2024

Important information:

• This is the first even biweekly share for farm members, MAP and city home deliveries.
  The next biweekly even share is June 13^th.
• It is also a weekly share.
• Please be gentle opening the boxes. They have a fold line which hinges open, pulling harder to get the top open tears the box flaps.
• New members > check out the produce tips and recipe section for help prep hints and menu options.

Farm News from Jane
I hope some of you were able to enjoy the Strawberry full moon last Thursday. It has been cloudy off and on, here and there. And if you are an early riser, catching the moon setting can be even more glorious. What a way to start the day… And I know that the rain may have disturbed a few Memorial Day picnics and sadly cancelled most of the parades; the kids were probably the most disappointed. But we say rain, rain come and stay, at least for a few days. It was a dry winter and has been an unusually warm dry spring. It used to be that spring was a time of trying to plant between the raindrops but the last few years we have had to irrigate tender transplants to ensure their success transitioning to field life. Most vegetables are started by seed in the greenhouse because we have more control of the number and quality of plants. So far, we have only had to water the tender lettuces, carrots and tomatoes in the field. All the vegetable transplants as well as the direct seed crops look great. The peas have grown tremendously this week. I wish that I had taken a daily picture of them to record their growth. Each day we pass the large block of peas on the way to harvest asparagus. I missed picking asparagus yesterday and today it looked like they had grown four inches in the last 48 hours; and perhaps they did! The beans look happy and as it’s predicted to be a cooler week, this will make the peas even happier. They need lots of moisture to “set” blossoms and they also prefer cooler temperatures. We try to seed them in the ground as early as possible for maximum yield. But if it’s too wet or the ground temperature isn’t warm the seeds will just sit and wait. The plants are sunlight or solstice driven as are most strawberry varieties. That means once we get to June 21^st or the longest “day” of summer sunlight, no matter how big they are or how many blossoms they have their pods will mature regardless of the weather conditions. So, keep your fingers crossed for moderate temperatures and rainfall for lots of yummy “sweet” peas. Enjoy the shorter work week for those of you who are have today off. We’ll be weeding and seeding till the next time we “talk”. Happy Memorial/ Decoration Day! We remember all those men and women who served and sacrificed for our families so faithfully and our heart-felt gratitude to those who went before us to ensure the freedoms we enjoy in our land… Blessings be multiplied and passed on to their offspring, Jane

Produce:   Asparagus   Salad greens   Swiss chard   Green Garlic
Colorful Carrots   ADK Red or Blue or Keuka Gold potatoes

Produce tips:
– ADK red potatoes are a red-skinned red flesh potato that has a creamy texture. It’s my favorite for German Potato Salad. Keuka Gold potatoes are similar to the popular Yukon Gold variety which we used to grow, The Keuka Gold was bred at Cornell and is now a favorite of ours. Light skinned and golden flesh, they are very versatile potato variety; great for baking, mashing, home fries or roasting.
– Swiss chard is young and tender and could be enjoyed raw chiffonnaded in a salad. Remove the center stalk first and slice separately.
– Green garlic is the garlic version or green onions otherwise known as scallions. Substitute as the same. They grill very nicely also. Use the same measure of green garlic to substitute for garlic cloves in recipes.
– Asparagus bottoms are trimmed and the bunches are placed in water before we pack them. You should fine them crisp and sweet! We try to cut off the fibrous end as best we can so that most if it will find its way into the “pot”, onto the grill or the saute pan or perhaps even raw on a relish tray. Raw, it tastes a bit like fresh peas. We sort and bunch by diameters so that it should cook evenly; thin, medium or thick. Everyone has a preference but it’s all tasty and tender. Please do not use the “bend” method and snap off the bottom wherever it bends. You’ll throw away too much. A sharp knife drawn along the bottom should tell you if it needs a bit taken off. It is not washed. But doesn’t need to be if trimming the bottoms.  Grilling after a light coating of avocado or olive oil and a generous sprinkle of salt is the way we enjoy preparing and eating it. A cast iron skillet or saute pan works well. Try not to overcook it, especially the thin ones. It doesn’t take long on a hot grill or pan.
– Carrots and potatoes are from our fall harvest and need to be kept in the fridge or somewhere cool and dark. Because they are a biennial, now is the time they want to grow a new plant!

Recipes
SWISS CHARD BREAKFAST BURRITOS
Approximately 3 cups cooked and seasoned Swiss chard*; 2 cups milk; 1 tablespoon flour; 6-8 flour tortillas; 1 teaspoon mustard powder; 2-3 cups shredded cheese (like cheddar or Swiss), divided; salsa; sour cream; 4 eggs, beaten
Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in prepared pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight. The next day, let burritos come to room temperature. Heat oven to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese of). Top and cover for last 5 minutes of baking. Serve with salsa and sour cream. This recipe can be adapted to use a variety of seasonal vegetables. Makes 4-6 servings.
*It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season it with salt, peppers, and fresh herbs (dill is delicious).

SWISS CHARD OMELET WITH MIDDLE EASTERN SAVOR
For each omelet: 1-2 tsp olive oil; 3 eggs, beaten; 1/2C chopped, cooked chard leaves and/or stems, warm or at room temperature; 1 T currants; 1 T finely chopped kalamata olives; I T toasted pine nuts; lemon juice; sea salt and freshly ground black pepper; herb sprig (rosemary, thyme, sage, etc.)
Heat olive oil in small nonstick skillet over high flame. Add beaten eggs-they will immediately begin to set on bottom of pan. With a spatula or nonstick egg lifter, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook. Use spatula to help spread the liquid egg off top of cooked egg and onto exposed sections of pan bottom. Continue to do this until nearly all the liquid egg is set. Reduce heat to very low. The egg will continue to cook as you layer the following across the omelet: chard, currants, olives, and pine nuts. Sprinkle with a few drops of lemon juice. Season with salt and pepper. To serve, hold a plate close to the edge of skillet and, shaking skillet slightly, slip omelet onto the plate, either rolling it into a cigar shape or folding it over into a half-moon. Serve immediately. (Or, since this entire process takes only 2-3 minutes, you can keep the omelet warm in the oven while you make more of them.) Garnish with an herb sprig. Makes 1 serving. *This is best if the chard has been cooked with garlic and onions. Recipe from MACSAC

CHARD WRAPPED CHICKEN
1/4 cup olive oil; 2 Tbsp fresh dill, oregano or sage; 1 clove garlic, minced; 1/4 tsp black pepper; 1/2 cup crumbled feta cheese; 6 medium boneless skinless chicken breasts; 6 Swiss chard leaves, stems trimmed
Preheat oven to 375 degrees. In a small bowl combine olive oil, 1 tbsp herbs, garlic and pepper. In another small bowl combine feta cheese and one tablespoon of the olive oil mixture. Mash mixture together with the back of a spoon to forma paste. Top each chicken breast with some of the feta mixture pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken in a 3 quart (9 x 13) rectangular baking dish. Bake uncovered for 25 – 30 minutes or until done. If desired, sprinkle chicken with remaining tablespoon of herbs.

SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed

Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried

CHARD CHEESE BAKE
1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine

RED WINE VINAIGRETTE
2 oz. olive oil; 4 oz. red wine vinegar; 2 T. parsley, I T. Dijon Mustard; 1 tsp minced garlic; 2 tsp sugar; dash of salt and pepper.
Mix all ingredients together by shaking for best results. Pour over greens and enjoy!

CHARLEMAGNE SALAD WITH HOT BRIE DRESSING
Salad greens; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; garlic croutons; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice; 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature; 1 teaspoon minced garlic; freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly. Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper. Makes 6 servings. Recipe from Matthew and Susan Smith, Blue Valley Gardens

BASIC CREAMY DRESSING
Because this versatile, rich, and creamy dressing keeps for several days, it can be a staple in your refrigerator.
1/3 cup mayonnaise; 1/4 cup plain yogurt; 7 tablespoons buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper
In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to use, up to 3 days. Makes about 1 cup (eight 2-tablespoon servings)

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 CREAMY DRESSING VARIATIONS
• Increase the amount of pepper to 1 teaspoon for a ranch-style dressing.
• Add 1 tablespoon chopped fresh herbs, such as tarragon, cilantro, or dill.
• Add 1 teaspoon of grated orange peel and 1 tablespoon of honey for a fruit-salad dressing.
• Add 1 tablespoon tomato paste.

HONEY GLAZED CARROTS WITH FRESH MINT
1 # carrots; 2T butter; 1+1/2 T honey; salt and pepper; 1-2 T chopped fresh mint
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle mint on the carrots, toss well, and serve. Makes 4 servings. Recipe from MACSAC

CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice). Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish. Recipe from The New Moosewood Cookbook.

ROASTED VEGETABLE-CHICKEN SOUP
1 pound rainbow carrots, peeled and halved lengthwise, 1 pound turnips, peeled and cut into 1+1/2-inch cubes, 1/4 cup vegetable oil, 2 1/4 teaspoons salt, 1/2 teaspoon ground black pepper, 2 small yellow onions, quartered, 4 cloves garlic, sliced, 3 quarts (12 cups) unsalted chicken broth, 2 bay leaves, 2 cups shredded rotisserie chicken, 1/2 cup parsley, roughly chopped, 5 cups cooked pasta (or rice or barley)
Heat oven to 425 degrees. On a rimmed baking sheet, toss carrots and turnips with 2 tbsp oil, 1 tsp salt and the pepper. On a foil-lined rimmed baking sheet, toss onion with 1 tbsp oil and 1/4 tsp salt. Roast carrots and turnips 15 min, then add pan with onions to oven and roast 20 min more. Meanwhile, heat 1 tbsp oil in a large Dutch oven over med. Add garlic and 1/4 tsp salt; cook about 4 min. Add broth, bay leaves and 3/4 tsp salt; bring to a simmer. Chop carrots and onions. Stir into soup with chicken and parsley. Simmer until heated through, about 5 min.

HERB-ROASTED TRI-COLORED CARROTS
2 lbs. carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange), 2 T olive oil, 2 to 3 tsp fresh rosemary, finely chopped, 1 tsp fresh thyme, 1 tsp salt, or to taste, 1 tsp pepper, or to taste, 2 to 3 tsp fresh Italian flat-leaf parsley, finely chopped, 2 tsp lemon juice, optional
Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup. Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat. Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.
Stir and flip halfway through baking to ensure all sides cook evenly. Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.

BALSAMIC HONEY GLAZED RAINBOW CARROTS
1 lb. rainbow carrots, cut in half and sliced, 3 T extra virgin olive oil, 2 T balsamic vinegar
1 T honey, ⅛ tsp sea salt, ⅛ tsp. black pepper, Coarse salt for sprinkling, Parsley, diced, for garnish
Preheat oven to 400°F. Grease a baking dish and set aside. In a small bowl, whisk together the olive oil, balsamic vinegar, honey sea salt, and black pepper in a bowl until fully combined. Toss the carrots and the honey mixture together in a large bowl until evenly coated. Place coated carrots in to the prepared baking dish.
Roast for about 30-35 minutes until carrots are tender (but not mushy!) Cool for 5 minutes. Top with a sprinkling of coarse salt and parsley to serve. Recipe from https://www.aberdeenskitchen.com/

ROASTED RAINBOW CARROTS WITH MAPLE GLAZE
2 lbs. whole rainbow carrots, 2 T olive oil, Salt and pepper to taste, 2 T unsalted butter, melted, 4 T good maple syrup – plus more for drizzling at the end
Preheat oven to 425 degrees F. Wash carrots thoroughly, especially between around the stem. Peel carrots, leaving part of the tops (the green part) on, if desired. Note: I like to roast them whole, so they get a slight crunch in the center. But if your carrots are too thick, split them in half lengthwise. Arrange carrots on a large sheet pan, without overcrowding, about 1 to 2 inches apart. Toss carrots with olive oil, salt, pepper evenly. Roast for 15-18 minutes, turning halfway through, until almost fork tender.

Remove from the oven. Toss carrots with maple syrup and melted butter. Return to the oven and roast for an additional 8-10 minutes until caramelized, watching it so that the maple glaze doesn’t burn.
Recipe from https://cookingformysoul.com/

GRILLED GREEN GARLIC
1 bunch green garlic, oil, ground cumin, salt, pepper
Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Lightly oil your grill pan or the outside grill. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking. A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish. Recipe from kachiskitchen.com

ROASTED GREEN GARLIC CHUTNEY
1 full cup green garlic, 1 tsp oil, plus more for roasting, 1 tsp lemon juice, 2 Tbs cilantro, roughly chopped, 1/2 tsp ground cumin, plus more for roasting, 1/2 tsp salt, plus more for roasting, 1/4 tsp black pepper, plus more for roasting, 1/4 tsp garam masala, 1/2 tsp red Chile flakes, 1/4 cup water
Preheat oven to 400 degrees. Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel. Lightly spray a baking sheet with oil. Lay the garlic pieces on the baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Roast until tender and starts to brown, about 10 to 15 minutes. Turn the garlic halfway through cooking. Let cool before proceeding. Roughly chop the roasted green garlic. Add all of the ingredients in a food processor and grind until smooth. Stir in the water. Tastes great with any chicken or meat dish or even as a spread for an appetizer. Recipe form kachiskitchen.com

WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4-pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely 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 KEUKA GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUT
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2 # 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.

3 POTATO SALAD
3 medium Yukon Gold potatoes; 3 medium red potatoes; 1 large sweet potato; 1 medium onion, chopped; 1 cup mayo; 2 tbsp sugar; 1 tbsp white vinegar; 1 tsp salt; 1/4 tsp pepper; 1/2 tsp dill weed
Cube potatoes and sweet potato. Boil until tender; drain and cool. Mix remaining ingredients together. Toss with potatoes. Refrigerate overnight

ROASTED POTATOES WITH SOUTHWESTERN SPICES
Cut potatoes into bite sized pieces coat with olive oil. Roast in 425⁰ oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.

CABOT CHEDDAR MASHED POTATOES
2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. Makes 4 servings

ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6

HOT GERMAN POTATO SALAD

1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar

Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!

 

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

 

GARLIC ROASTED POTATOES AND CARROTS
1 lb. small potatoes, whole, or larger potatoes cut into chunks; 1/2 lb. baby carrots, whole or large carrots cut up; 1 tbsp. olive oil; 1/2 tsp. kosher salt, 1/2 tsp. ground black pepper, 1 clove garlic, minced, 2 tsp. fresh thyme, minced
Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Place the skillet into the oven and roast for 25-30 minutes, stirring occasionally. The potatoes and carrots are done when they are tender when pierced with a fork. Servings: 4; Recipe from Center Cut Cook

VEGAN PINK MASHED POTATOES WITH GINGER AND CARDAMOM
2 Adirondack Red potatoes, 1 tablespoon coconut oil, 1/2 cup hemp (or soy) milk, 1/8 teaspoon cardamom, 1 tablespoon chopped candied ginger, finely chopped, salt to taste
Scrub potatoes and cut into chunks. (I always leave the nutrient-rich peel on.) Place them in a pot of boiling water and boil until tender, then drain. Add all other ingredients and mash with a potato masher until smooth and perfectly lavender.

CRISPY BAKED SMASHED BLUE POTATOES

1 1/2 lb. blue potatoes, small size, 3 T unsalted butter, melted; 1T olive oil, salt, pepper, scallions/cilantro/chives/fresh parsley, finely chopped (garnish)
Place potatoes in a pot and top with 2 inches of water. Bring to a boil, then reduce the heat to a simmer until continue cooking until potatoes are soft. About 20-25 minutes depending on size. Drain potatoes over a strainer and set aside until there is no more steam from the potatoes. About 5 minutes. Preheat oven to 350⁰.
Arrange potatoes on a baking sheet. Smash each potato with a fork, brush with melted butter, drizzle with olive oil (~ 1/4 teaspoon per potato), and sprinkle with salt and pepper. Bake/roast for 40-45 minutes until the skin is crispy. Do not flip during baking. Remove baked potatoes from oven, serve hot sprinkle with your choice of garnish. Recipe from https://vforveggy.com

GRILLED ASPARAGUS
Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

BACON & ASPARAGUS FRITTATA
12 ounces bacon, 2 cups sliced fresh asparagus (cut in 1/2-inch pieces), 1 cup chopped onion, 2 garlic cloves, minced, 10 large eggs, beaten, 1/4 cup minced parsley, 1/2 teaspoon seasoned salt, 1/4 teaspoon pepper, 1 large tomato, thinly sliced, 1 cup shredded cheddar cheese
Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; sauté until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper.
Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately. Yield: 6 servings. Recipe form tasteofhome.com

SHAVED ASPARAGUS SALAD
12 large asparagus spears (about 1 lb.), trimmed and peeled, 1/4 cup finely grated Parmesan plus a piece for shaving, 1 1/2 Tbsp. fresh lemon juice, 1/4 cup extra-virgin olive oil, Kosher salt and freshly ground. bl. pepper
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad. *Try adding pine nuts.
Recipe from Bonappetit.com

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 t. ground black pepper, 1 t. lemon zest, shaved Parmesan cheese, to taste

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