Potatoes Recipes

Russet potatoesWhat’s your favorite potato recipe? Potatoes are so versatile — they can be used in soups, mashes, and quiches, and they can be sauteed, roasted, and even baked with. Here on the farm, we grow russet, Yukon gold, red, and purple potatoes for a variety of colors, flavors, and textures.

Creamy Cabbage and Potatoes

green cabbages

Have you ever thought about combining cabbage and potatoes into a single creamy, tasty dish?

Olive oil
3 tablespoons butter, divided
1 large onion, halved and sliced
1 pound green cabbage, cored and sliced thinly
Salt and pepper
1 tablespoon apple cider vinegar
2 pounds potatoes, baked
1 1/2 tablespoons flour
1 cup milk
1/8 teaspoon freshly grated nutmeg

Preheat oven to 400°F. Heat a dash olive oil in a large pot over medium heat. Add 2 tablespoons butter, let melt, and add onion slices. Toss and cook, stirring occasionally, until soft, about 10 minutes. Stir in 1 teaspoon salt and 1/4 teaspoon pepper and toss in cabbage. Stir until completely mixed and cabbage begins to wilt. Pour in vinegar and 1 tablespoon water, cover pot, and turn heat to low. Cook 10 minutes, stirring, until tender.

Peel potatoes and mash roughly with a fork. Melt remaining tablespoon butter in 10- or 12-inch skillet. Add flour all at once, turn the heat to medium low, and cook, stirring constantly, for 2 minutes. Add milk and cook, stirring, until the mixture thickens.

Turn off heat and stir potatoes into the sauce. Season with nutmeg, and stir in the cabbage and onions. When thoroughly mixed, smooth the top with a spoon and bake 15 to 20 minutes.

We thank SeriousEats.com for this recipe.

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Celeriac and Parsnip Mash

1 medium celeriac (about 1 pound), peeled and cut into 1-inch cubes
3 medium parsnips (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
1 large russet potato (about 3/4 pound), peeled and quartered
1/4 cup vegetable broth or chicken broth
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh chives, divided
2 tablespoons low-fat or nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1/2 teaspoons salt
Freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese

Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently until the vegetables are very tender when pierced with a fork, about 20 minutes for the potato and 30 to 40 minutes for the celeriac and parsnips.

When the potato is tender, drain and transfer to a large bowl. Mash with a potato masher. Cover and keep warm. When the celeriac and parsnips are tender, drain and transfer to a food processor; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato.

Meanwhile, combine broth and oil in a saucepan or measuring cup and heat on the stovetop (or in the microwave) until steaming. Stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot.

We thank EatingWell.com for this recipe.

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Potato Pancakes

sunchokes

Sunchokes, also called Jerusalem artichokes, can be used much like potatoes. There’s no need to peel them, and their off-white insides blend well with the potato in this recipe.

1 large baking potato
1/2 medium onion
1/2 cup sunchokes or parsnips (optional)
1 large egg
1 tablespoon chopped parsley
1 tablespoon Nash’s flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce

Using a food processor or a box grater, coarsely grate the potato, onion and sunchokes/parsnips into a bowl. Using your hands, squeeze out the excess liquid and place the dry mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well.

Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side or until crispy and golden. Serve with the applesauce.

We thank The Food Network for this recipe.

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Nourish Recipe: Curried Parsnip Soup

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week’s box contains parsnips, the star of the show in this soup.

1 lb parsnips
2 medium onions
2 to 3 cloves garlic
2 ounces butter
1 tablespoon curry powder
1 fresh red chilli, chopped
40 ounces chicken or vegetable stock
1/2 lb potatoes
1 tablespoon creamed or dessicated coconut
Double cream
Smoked paprika

Pile of Parsnips

As the weather cools, we turn to soups and roots, like these parsnips.

Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without coloring.

Add the curry powder, chili and stock. Bring to the boil. Peel and chop the potatoes and add them along with the parsnips and the coconut.

Simmer gently with the lid on until the parsnips are tender, about 20 minutes. Liquidize until smooth with a blender. Garnish with a swirl of double cream and a sprinkling of smoked paprika.

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Roasted Celery Soup

celery

Nash’s celery, planted in spring, is finally ready to harvest, and it makes a wonderful soup — perfect for October’s cooler weather.

8 large celery stalks, cut into 2-inch pieces
1/2 bulb fresh fennel, cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 medium red potatoes, peeled and cut small
6 cups chicken broth
1/2 cup light cream or half-and-half
2 teaspoon fresh lemon juice
Salt and pepper to taste
Celery leaves/fennel fronds

Place the cut celery, fennel and cloves of garlic in a 9 x 13 inch roasting pan. Add the salt, pepper and olive oil and toss to coat everything. Roast in a 350F oven for 40 to 45 minutes, turning occasionally, until the edges of the vegetables just begin to brown.

While the vegetables are cooking, cook the potatoes in the chicken broth until tender, about 10 to 12 minutes. Set the pan aside to cool.

When the vegetables have finished roasting, add them to the potatoes and broth. Let everything cool. In a blender puree the soup in batches. Strain the soup through a mesh strainer. Once pureed, return the soup to the pot and bring up to the boil. Stir in the cream and the lemon juice. Re-season if needed and garnish each bowl with celery leaves and fennel fronds.

We thank food52.com for this recipe.

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Smoked Salmon and Corn Chowder

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week, expect Nash’s own (non-GMO) corn in your box.

2 ears of corn, shucked
3 medium leeks, cleaned and sliced (3 cups)
1 clove garlic, minced
2 tablespoons olive oil
1 stalk celery, chopped
1 large russet potato, peeled and cubed
1/2 teaspoon salt
8 ounces smoked salmon
4 cups fish broth
1 cup heavy cream
Dill for garnish

Corn on the cob

Locally grown (and non-GMO) corn on the cob!

Heat olive oil. Sauté leek and garlic.

Add potato, celery salt and pepper. Cook over medium heat, stirring constantly.

Add broth and simmer until potato is tender, about 10 minutes.

Add milk and salmon and bring the temperature back to a simmer. Do not let it boil or milk will separate.

As the mixture simmers, stir in cream.

Top each serving with chopped dill.

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Ginger Carrot Soup

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Tanya, one of the owners of Nourish, says, “This has become our house soup and we think it’s particularly good because of the super-sweet Nash carrots.”

2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt
1 tablespoon minced garlic
1 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
Vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning

Carrots

Carrot season is here! Nash’s super-sweet carrots make an excellent soup.

In a heavy Dutch oven, over medium-high heat, add the olive oil and the sweet onions.

Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize.

Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture.

Stir in the carrots, potatoes and the vegetable stock.

Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.

In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.

In a small bowl, combine the yogurt, honey, thyme and black pepper.

With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.

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Bubble & Squeak Patties

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Bubble and squeak is made in most homes in England on a Monday as a way to use the vegetables left over from Sunday roast dinner. Sometimes it’s served from the pan like a stir-fry or made into patties. The dish is named for the bubbling and squeaking sounds it makes as it is cooked. It is most often accompanied by leftover cold meat and relishes or pickles. Tanya, one of the owners of Nourish, says, “We have adapted the idea to use some of Nash’s wonderful cabbages in a different way. We have used fresh vegetables rather than pre-cooked.”

4 tablespoons butter or oil
1/2 cup onion, chopped
Leftover mashed potatoes
Leftover vegetables, like cabbage, carrots, and, in winter, Brussels sprouts. Today we are using red and Napa cabbage, steamed lightly.
Salt and pepper

In a large sauté pan, fry onions until soft. Add the other vegetables and fry for 10 minutes, turning over every couple minutes to get a thorough reheat with a little browning on the cabbage.

You can also form the mixture into little patties and fry individually.

Serve with a good-sized dollop of Ila’s Fiery Hot and Heavenly Sweet or Walla Walla Relish.

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Over-Wintered Cauliflower

cauliflower

Over-wintered cauliflower is oh-so-sweet!

Our cauliflower was planted in August and grew all winter. The cold weather made it sweeter than normal. You can eat the leaves, too! Prepare them as you would any other leafy green veggie.

Roasted Cauliflower: Combine cauliflower, cubed rutabagas, potatoes, and spring onions on a cookie sheet or baking dish. Drizzle with oil and season with thyme, basil, oregano, chili pepper flakes, and slat/pepper. Cover and bake at 400 degrees F for 25 minutes. Uncover, turn veggies and bake for 10-15 minutes more. Top with Parmesan cheese.

Steamed Cauliflower: Break cauliflower into florets and steam lightly. Drizzle with a puree of fresh berbs, garlic and oil before serving. Steam a combo of cubed cauliflower and rutabagas, then mash with lemon juice and fresh parsley.

Soup: Cube a leek, a medium head of cauliflower, garlic and a small potato or two. Boil in 8-10 cups of salted water or veggie/chicken stock until soft enough to puree in a blender. Return to soup pot and season with salt/pepper, thyme, and nutmeg (optional). Thicken by tossing in some lentils or rice.

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