“Too Blue for You” Mashed Potatoes
Blue potatoes may look a little strange, but they are delicious! These potatoes have a meaty flesh that is great for mashing. The blue color will fade a bit as they cook. This recipe...
Tagged: potatoes
Root Vegetable Purée
This recipe was originally printed in Gourmet magazine, and is an easy side dish for Thanksgiving or any day. Makes about 7 cups.
Curried Acorn Squash and Apple Soup
Acorn Squash has a slightly sweet taste, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread. A...
Two Potato Home Fries
From Food Network Magazine, this recipe is easy and delicious and serves 4 as a side. You can substitute any of Farmer John’s white potatoes in lieu of the Yukons. Skillet dishes like this...
Tex-Mex Potato Cake
From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting. It is a good dish to have...
Vegetable Curry
This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables. Feel free to experiment with variations on the vegetables for your own...
Soupe au Pistou
From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made...
Squash-Spiked Mashed Potatoes
While this recipe, from the magazine Whole Living, calls for Yukon potatoes, any potato will work. As presented, the recipe serves 6.
Potatoes
You may have noticed that the potatoes we get have had different hues of flesh. Potatoes actually come in a rainbow of colors, from yellow “Yukon Gold” to “Purple Peruvian”. Potatoes technically are not...
Easy Fingerling Potatoes
Fingerling potatoes are quick and easy to prepare on the stove-top. Because of their size, they cook quickly, and don’t need to be peeled. Try any of these variations!