New Potatoes

Today’s recipe is from our Brand Ambassador Libby Collar – visit her instagram @nourishedfreedom to see more!

This week’s @newsouthcoop CSA brought #alltheveggies and I just had to roast ’em up for a spring veggie roast! The potatoes and carrots take a bit longer, so they cook for 10 min before adding the other veggies. Root veggies can be pretty dense, but the lemon juice lightens the flavor along with the broccoli and zucchini.

6 carrots, quartered lengthwise
4-6 red potatoes, chopped in 3/4″ pieces
1 head of broccoli, chopped
1 zucchini, chopped
1 small red onion, quartered
2 T avocado oil or ghee, melted
1 T lemon juice
1/2 t sea salt
Garlic powder and paprika to taste.

.
Preheat oven to 400*. Toss the carrots and potatoes in oil and place on a rimmed baking sheet for 10 min. Remove from oven and toss all veggies together with the remaining 1 T of oil, lemon juice & sea salt. Place on baking sheet and sprinkle with garlic powder & paprika. Bake for 30 minutes. Enjoy as a side to any dinner, add to salads, or for a hearty breakfast w/some protein.

(Recipe from Jennifer at Natural Things Foods Store)

This casserole is super easy to put together and tastes great. We used Grass Roots Farmer’s Cooperative mild pork sausage for its great flavor and texture. Definitely a meat and potatoes dish!

 

Country Casserole

potcas

Ingredients

  • 3 medium potatoes, scrubbed and dried
  • 1/2 stick butter
  • 1/2 pound ground mild pork sausage
  • 1/4 cup white onion, chopped
  • 1/2 cup bell pepper, chopped
  • salt & pepper
  • 1 cup shredded cheese (any variety)

Instructions

  1. Heat the oven to 400 degrees. In a small skillet, cook the sausage over medium high heat until no pink remains.
  2. While the meat is cooking, melt the 1/2 stick of butter. Pour it into an 8×8 glass pan.
  3. Slice the potatoes into 1/8 inch rounds. Add to the butter in the pan, and toss to coat well. Sprinkle with salt and pepper.
  4. Remove cooked sausage from the skillet, leaving some of the drippings behind. Add the onion and peppers and cook until just tender.
  5. Arrange the potatoes evenly in the bottom of the dish. Sprinkle the sausage over potatoes and sprinkle the onion and peppers over the meat.
  6. Cover the dish with aluminum foil, leaving a small corner open or cut a small slit in the top. Bake for 30 to 35 minutes, or until potatoes are completely tender. Remove aluminum foil. Sprinkle cheese over all and bake for an additional 3-4 minutes.
  7. Remove from oven and let cool slightly before serving.

StorageImage may contain: plant, outdoor and nature

New potatoes are those that have not yet been cured, so they will not last as long at room temperature compared to those you might find at the store. Clean potatoes before storing them. You need only brush off the soil on potatoes grown in coarse, sandy soil. But if the soil is fine, sticky clay, your potatoes may need washing. If so, be sure they are completely dry before placing them in storage. Minimize tuber exposure to light while cleaning. Cure newly dug and cleaned potatoes for a week to 10 days in a dark, well-ventilated area with moderate temperatures and high humidity, and they will last longer. After curing, slowly drop the storage temperature to about 40 to 45 degrees for table use. Potato tubers are about 80 percent water, depending on the variety, so high storage humidity is recommended to prevent shriveling.

Recipes

Hasselback Potatoes

Baked Potato Wedges

Mediterranean Potato Salad

Potato Leek Bisque

Green Onion Hash Browns

Potato and Root Vegetable Gratin

Slow Cooker Garlic Parmesan Potatoes

Potato Hash with Swiss Chard and Eggs

Preservation

Potatoes can be frozen for later use. First, wash and peel potatoes, then blanch in boiling water for 3-5 minutes depending on size. Immediately place in a bowl of ice water to cool, then drain and slice if desired. Transfer to a freezer-safe airtight container for freezing.