Tag Archives: Potato

Farm Fresh Challenge: Mashed Sweet Potatoes

Week 16 from Calvert Gifts CSA  Cilantro Tomatoes Sweet potatoes jalepeno peppers* cherry tomatoes radishes bok choi broccoli raab* (I swapped the peppers and broccoli raab for more cilantro and some turnips)

Week 16 from Calvert Gifts CSA
Cilantro
Tomatoes
Sweet potatoes
jalepeno peppers*
cherry tomatoes
radishes
bok choi
broccoli raab* (I swapped the peppers and broccoli raab for more cilantro and some turnips)

Because I have regular potatoes from a previous week. I decided to make some fab Half and Half Mashed Sweet Potatoes today.

INGREDIENTS:

From the Box:

1 cup Sweet Potatoes (cut into 1/2 ” cubes)

1 cup Regular Potatoes (cut into 1/2″ cubes) (from a previous box)

2 TBLS Cilantro roughly chopped

Steam rises from the cooked potatoes. (Sweet and regular)

Steam rises from the cooked potatoes. (Sweet and regular)

From the Pantry or Fridge:

3 TBLS Butter

3 TBLS Half and Half

1 TBLS Mozzarella Cheese (Shredded)

DIRECTIONS:

1. Bring a medium pot of water to a boil. Add Potatoes and Sweet Potatoes. Cook for 15 minutes or until very tender.

2. Removed from heat and mash.

3. Add Butter and Half and Half and whisk.

4. Add Cilantro.

Half and Half Mashed Sweet Potatoes just after the Cilatro has been added.

Half and Half Mashed Sweet Potatoes just after the cilantro has been added.

5. Plate and garnish with Mozzarella Cheese.

Half and Half Mashed Sweet Potatoes on the plate and ready to eat.

Half and Half Mashed Sweet Potatoes on the plate and ready to eat.

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Farm Fresh Challenge: Mid Summer Harvest Stew

Chaos at the ritaLOVEStoWIRTE kitchen "studio" this week prevent my taking a "box shot" of our CSA goodies so I took a shot of the pertinent  ingredients  instead.

Ingredients from our CSA, Calverts Gifts included potatoes, cherry tomatoes and purple sage.  I added leak, broth and garlic salt (plus a bit more) to create a hardy summer stew.

Chaos at the ritaLOVEStoWIRTE test kitchen “studio” this week prevented my taking a “box shot” of our CSA goodies so I took a shot of the pertinent ingredients instead.

INGREDIENTS:

From the box:

  • 10 small to medium Potatoes

potatoes

  • 1 pint Cherry Tomatoes
  • 1/8 cup chopped Purple Basil
  • From the Pantry:
  • 1 Leak sliced

Leaks Basil toms

  • 1/2 cup Chicken Stock
  • Dash of Olive Oil
  • 1/2 pound protein (I used sausage) COOKED and sliced
  • Garlic Salt, Salt, Pepper to taste

DIRECTIONS:

1. In a large pot bring 5 cups of water to boil. add the Potatoes and cook until tender (about 5 minutes). Add the sliced Leaks and cook an addition 3 minutes. Drain  and set aside.

2. Add oil to the pot and put in the protein. Cook for 3 minutes (The protein needs to be pre-cooked == some might cal it “left over.” So you just need to heat it through for this recipe.) Add the Stock. Add the Tomatoes, Garlic Salt, Salt and Pepper to taste. Cook for 5 minutes.

Protien Basil Toms sauce

3. Put the Potatoes and Leaks back into the pot and stir. Allow several minutes for the Potatoes to reheat.

4. Plate and enjoy.

Stew on plate


Farm Fresh Chllenge: Stuffed Squash Blossoms

We are half way through our  season of fresh vegetables from Calvert’s Gift Farm CSA. This week’s box held… Green beans, tomatoes, la ratte fingerling  potatoes, sweet peppers, arugula, apple pears, cherry tomatoes (green and purple) and garlic. Extras included: Flowers, purple basil, rosemary and squash blossoms.

From our CSA box from Calvert's Gift.

From our CSA box from Calvert’s Gift.

I decided to make Baked Squash Blossoms stuffed with mashed Potatoes and Bean and Tomato Succotash for this week’s edition of …

[Not associated with the real Chopped, the Food Network or Ted Allen.]

[Not associated with the real Chopped, the Food Network or Ted Allen.]

POTATO STUFFED SQUASH BLOSSOMS==

INGREDIENTS:

In the Box:

  • 2 cups La Ratte Fingerling Potatoes
  • 3 cloves Garlic
  • 2 TBLS purple basil
  • Squash Blossoms

From the Pantry:

  • 1 tsp Sea Salt
  • 2 TBSP Butter
  • 1/4 Cup Skim Milk
  • 1/4 cup Half and Half
  • 1/4 Cup Parmesan Cheese
  • 1/2 tsp Olive Oil

DIRECTIONS:

Preheat the oven to 350 degrees.

1. Cut the Fingerling Potatoes into approximately 1/2″ pieces. Peal and thinly slice the garlic.

2. Add the Potatoes and Garlic in a large pot of boiling water. Cook until the potatoes are soft enough to mash. Remove from heat and drain.

3. Add the butter, salt  and Basil and mash.

4. Add the Milk, Half and Half and Parmesan stirring well after each edition. You want the Potato mixture to be as smooth as possible.

5. Put the Olive Oil in an oven safe dish. (I used a pie plate.

6. Filling the Blossoms — Fill a pastry bag with the potato mixture (if you don’t have a pastry bag you can cut the corner off a zip-loc bag and fill that). Carefully insert the tip of the bag into the blossom and fill it  with potato. Place the blossom in the oven safe dish. Add additional potato at the base of the blossom. Repeat with all blossoms.  Set aside until you are ready to bake.

Squash Blossoms for realz

7. Bake the blossoms until the Potatoes brown.

BEAN and TOMATO SUCCOTASH

From the Box:

  • 1 Cup of Green Beans
  • 1 Cup of Cherry Tomatoes (green and purple)
  •  Three Sprigs Rosemary

From the Pantry

  • 1/2 tsp Olive Oil

DIRECTIONS:

1. In a large pot heat water to boil and cook the Green Beans and Rosemary until the Green Beans are tender. Drain.

2. Cut Cherry Tomatoes in half.

3. Add the Olive Oil to the pot and put the Cherry Tomatoes, Green Beans and Rosemary in.

4. Saute  on low heat  Squash is baking.

Beans and Toms

I finished our meal with a nice piece of Salmon (1 lb) which I placed in a separate pie plate and baked at the same time as the squash blossoms.

Here’s what the final dish looked like:

Final meal 2

The squash blossoms were delicious. I found the beans and tomatoes a bit sweet for my tastes (though others thought they were just right.)   Enjoy!


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