Buckwheat Potato Balls

Here’s a great way to use up leftover mashed potatoes.

1/2 cup toasted kasha (buckwheat groats)
1 cup water
1 tablespoon coconut oil
1 small onion, finely diced
2 stalks celery, finely chopped
2 teaspoons dried sage
1 head roasted garlic, cooled and pressed from skins
2 cups mashed potatoes
2 tablespoons chopped peppers
1/2 teaspoon salt
3 cups soft bread crumbs
1 beaten egg
4 tablespoons melted coconut oil

Bring water to a boil and add kasha. Return to boil, lower heat and simmer, covered, for 15 minutes until water is absorbed and kasha is soft.

Preheat oven to 350F. Line a 9 x 13″ pan with parchment paper. Heat a heavy skillet over medium heat. Add oil and onion. Reduce heat, sweat onions until transparent. Remove lid, add celery, and stir until veggies are soft and starting to brown. Blend in sage.

In a large mixing bowl, combine garlic, mashed potatoes, kasha, peppers, onion mixture and salt. Blend in bread crumbs and let mixture sit for 10 minutes. Mix in egg.

Using an ice cream scoop, or oiled hands, form mixture into 1-inch balls and place in the baking dish, close together. Drizzle with oil and bake for 45 minutes until lightly browned.

Recipe from Local Vegeterian Cooking by Debra Daniels-Zeller.

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Posted on October 23, 2015

About Potatoes

We grow several kinds of potatoes here on the farm, including yellows, russets, reds, and purples. Which is your favorite? Have you tried them all?

We consider potatoes a “comfort food” and even the scientific name, solanum tuberosum, means “soothing tuber.” Potatoes can sooth and nourish us during the time of year when warmth transitions to cool.

Potatoes are a good source of vitamin B6, essential for the formation of all new cells in the body. They are also rich in vitamins C and B5 (pantothenic acid), potassium, copper, manganese, phosphorus, niacin, and dietary fiber. Most of these nutrients are right near the potato’s skin, so leave it on to take advantage of the humble potato’s great nutrient density.

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Posted on October 22, 2015

Purple Potato Gratin

Purple potatoes are vibrantly violet on the outside, and white on the inside.

1 1/2 cups milk
1 tablespoon butter
2 tablespoons flour
2/3 cup grated cheddar cheese
2 pounds purple potatoes, unpeeled and sliced thinly
1 cup sliced shallots
1 tablespoon olive oil
4 slices bacon
1/2 cup grated parmesan cheese
Salt and pepper to taste

To make the gratin sauce, place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese; when melted remove from heat. Salt and pepper to taste.

Sauté the shallots in the olive oil until slightly brown and caramelized. Remove from the pan. Add bacon and cook until cooked through but not crispy (it will get crispy later). Cut bacon into 1-inch pieces.

Grease a shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with parmesan cheese. Add the bacon over the top. Place into a preheated 350 degree oven for 40 minutes.

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Posted on September 8, 2015

Yukon Potato Pancakes

This is a quick and easy go-to recipe in the Buggy household, where they work hard and play hard!

6 medium Yukon gold potatoes, peeled and grated
3 tablespoons organic safflower oil
1 teaspoon salt
Black pepper, smoked paprika, rubbed sage and garlic powder to taste

Peel and thickly grate potatoes, put a hand full of the grated potatoes in the center of a cheese cloth and wring it out to get the excess moisture out of the potatoes, repeat till all the potatoes are dry. Mix with salt, pepper and your choice of herbs and spices.

Warm pan on medium-high, add oil then spread the potatoes evenly over the pan. Flip when golden brown and brown on the other side. Serve with organic ketchup and eggs.

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Posted on June 1, 2015

Potato Soup with Bacon and Asparagus

4 slices thickly cut bacon
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 pounds potatoes, peeled and quartered
2 cups low-fat milk
1 teaspoon ground black pepper
1/4 cup chopped fresh chives (optional)

Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.

Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.

Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.

Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.

Pour milk into a microwave-safe bowl and heat on high until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.

Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes. Sprinkle soup with chives to serve.

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Posted on April 13, 2015

Nettle Soup with Potato

Don’t be afraid of nettles — they’re tasty and nutritious!

Prep time: 15 minutes
Cook time: 20 minutes

2 tablespoons butter, divided
1 onion, chopped
1 teaspoon salt, plus more to taste
1 pound potatoes, peeled and chopped
6 cups chicken or vegetable broth, or water
1/2 pound stinging nettles
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream (optional)
Sour cream, yogurt, or horseradish cream (optional)

In a large pot, melt 1 tablespoon butter over medium-high heat. Add onion and 1 teaspoon salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes. Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 tablespoon butter, pepper, and nutmeg.

Puree soup with an immersion blender or in a blender or food processor in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.

Stir in cream, if using. Season to taste with additional salt and pepper, if you like. Serve hot, garnished with sour cream, yogurt, or horseradish cream. Makes 4 to 6 servings.

We thank LocalFoods.About.com for this recipe.

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Posted on March 26, 2015

About Nash’s Root Medley

Explore the rainbow of Nash’s root medley: carrots, beets, parsnips, rutabagas, sunchokes and potatoes might find their way into your bag!

Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the rich, prime, alluvial soils of the Dungeness Valley. The more nutrient-rich the soil they are grown in, the more nutrient-packed these powerhouses will be.

The root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. However, potatoes are best stored in a cool, dry, and dark place.

According to food energetics, root vegetables provide a grounding and relaxed energy. Another huge plus: no need to peel these root vegetables, because most of the nutrients are held near the skin. Just use a brush to scrub them clean.

Here’s our favorite way to enjoy all those wonderful flavors:

Roasted Root Veggies

Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to half-inch cubes and slice the carrots and parsnips to half-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter. (You may need a second dish. You want your vegetables to be all in one layer to cook evenly.) Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you like crisp veggies.

Roast until fork tender, about 40-50 minutes.

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Posted on March 3, 2015

India Chili

1 pound organic ground beef
2 large onions
7 Nash’s carrots
4-6 cups of water
2 tablespoons red or yellow curry powder
Salt and pepper to taste
4 or 5 large red potatoes
1 large green pepper
2 cans chickpeas
2 cups fresh or frozen peas
1 can refried beans

In a large pot, brown ground beef, add diced onions and carrots, and sauté. Add water, curry, and salt and pepper and bring to a boil. Add potatoes, green peppers, chickpeas and peas. Continue to boil, stirring in refried beans (for thickening) until potatoes are tender. Serve with pan-fried bread.

We thank Nash’s own Joshua Sylvester for this recipe.

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Posted on February 11, 2015

Warm Potato Salad with Goat Cheese

Dressing
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium clove garlic, minced or pureed
1/3 cup olive oil — for low-fat dressing, use 1/4 cup yogurt or buttermilk and 2 tablespoons olive oil

Whisk together the vinegar, lemon juice, salt, mustard and garlic. Whisk in the olive oil. Taste and adjust seasonings. You can make it several hours in advance.

Salad
1 1/2 pounds fingerling potatoes, washed
Salt and fresh ground pepper to taste
3 tablespoons finely chopped red onion, rinsed with cold water and drained
2 tablespoons chopped Italian parsley
2 ounces soft goat cheese
2-3 sage leaves, cut into thin slivers (optional)

Cut the potatoes into 3/4-inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10-12 minutes. Remove from heat and while still hot, toss in a bowl with salt and pepper, red onion, parsley, goat cheese and the dressing. Sprinkle the sage over the top and serve.

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Posted on January 5, 2015

Kitchen Sink Potato Salad

Imagine all the colors swirling around this potato salad like confetti!

Salad
7-8 soft potatoes, boiled, sliced, and peeled
1 large beet, boiled, sliced, and peeled
2 carrots, sliced
4 stalks celery, chopped
5 garlic scapes, chopped
1/4 cup sunflower seeds
1/4 cup chopped parsley
3 hard-boiled eggs, chopped

Dressing
1/2 cup mayo
Juice of 1 lemon
1/4 cup dijon mustard
Salt, pepper and paprika to taste

Mix salad ingredients in a large bowl.

Mix dressing ingredients in a small bowl. Combine the two with a spatula.

Refrigerate until cool.

Adapted from Betty Lou’s World Famous Potato Salad.

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Posted on December 29, 2014