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Posts Tagged potatoes

Really Rad Roasted Vegetables

From the share:
8-12 radishes halved or quartered
4-5 potatoes cut into small pieces
3-4 carrots chopped into chunks
3-4 parsnips cut into chunks

From your kitchen:
tbsp olive oil (more if you use more veggies)
1/4 tsp garlic powder
1/4 tsp steak spices
1/4 tsp seasoning salt
1/2 tsp parsley

Heat oven to 375 degrees.
Gather and wash veggies and chop into pieces.
Put into a microwave safe bowl and microwave on HI for about 3-4 minutes.
Take out of microwave and pour olive oil and all the spices into the bowl with the veggies. Stir around so that everything is evenly coated.
Spread veggies onto a baking sheet and cook for 30 minutes.
Take out of oven, let them rest for about 5 minute to cool and then serve with your meal.


Adapted from:



Pesto Double-Stuffed Potatoes

From your share:
4 large Idaho Potatoes, baked
1/3 cup prepared pesto ( Prepared from basil in the share)

From your kitchen:
1/2 cup part-skim ricotta cheese
1/4 tsp. salt
1/4 tsp. pepper
non-stick cooking spray

Preheat oven to 450° F

Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.

Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.




Cheddar Broccoli and Chicken, Stuffed Baked Potatoes

From your share:
3 russet potatoes, washed and dried
2 cups cooked broccoli

From your kitchen:
2 tablespoons olive oil
3 tablespoons kosher salt
2 tablespoons salted butter
2 tablespoons cornstarch
1 1/4 cup low fat milk
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1 cup shredded white sharp cheddar
3 slices American cheese
1 1/2 cups cooked chicken breast

Preheat oven to 425 degrees.
In a large bowl, toss the potatoes with the olive oil and salt to coat. Place the potatoes directly on the baking rack and bake for 50-60 minutes or until done. While the potatoes are cooking, melt the butter in a medium sauce pan and whisk in the cornstarch. Cook the mixture until it starts to turn golden and then slowly whisk in the milk. Stir in the garlic powder, nutmeg, salt and pepper. Cook the mixture until it begins to thicken, approximately 3-4 minutes. Add both cheeses and stir until smooth.

Transfer the potatoes to a serving platter and slice down the middle being careful to not cut all the way through. Pinch the sides of the potato at each end of the slit and press to open. Season the inside of the potato with salt and pepper if desired. Stuff the potato with the chicken and broccoli and top with cheese sauce.

Serve immediately.






Herbed Oven-Browned Potatoes

From your share:
3/4 pound boiling potatoes (2 to 3 medium)

From your garden:
1 tablespoon mixed chopped fresh herbs such as thyme, rosemary, and/or oregano or 1 teaspoon
mixed dried herbs, crumbled

From your kitchen:
1 garlic clove, chopped fine
1 tablespoon unsalted butter or olive oil
freshly ground black pepper to taste

Preheat oven to 450 degrees F.

Cut potatoes into 1/4-inch-thick slices and in a saucepan of boiling salted water cook 5 minutes, or until just cooked through. Drain potatoes well in a sieve and transfer to a 6-cup gratin dish (11/2-quart) or other shallow baking dish, 11 by 8 by 1 1/2 inches. Toss potatoes immediately with remaining ingredients and pepper and salt to taste and bake in upper third of oven 20 minutes, or until potatoes are pale golden. Serves 2.


From: Gourmet January 1997




Yukon Gold Potato Fans

From your share:
4 Medium Yukon Gold Potatoes (russet potatoes will also work)

From your kitchen:
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon Salt

Preheat oven to 475° F.
2. Cut a thin slice off the bottom of each potato so they lay flat.
3. Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.
4. Mix the butter and oil in a bowl.
5. Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
6. Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.






Purple Potato Steak Salad

From your share:
1lb of purple potatoes
4 to 6 radishes
6 to 8 cups mesclun greens

From your kitchen:
1/2 lime
2 medium cloves garlic
1 teaspoon salt
2 teaspoons chipotle powder
12 ounces top sirloin steak
6 scallions
2 to 3 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 cup leaves from 4 to 6 stems cilantro

For the salad: Squeeze the 1/2 lime into a small bowl to yield 2 teaspoons of juice. Mash the garlic into a paste with 1/2 teaspoon of the salt, then add to the bowl, along with the piment d’espelette. Mix well.

Trim the steak of any excess fat. Rub the mixture on both sides of the steak, then cover loosely and refrigerate the meat while you cook the potatoes.
Scrub the potatoes, then place them in a large pot and cover with cool water. Bring to a boil over high heat; cook for about 15 minutes, until just tender when pierced with a fork. Drain and let cool for 5 minutes, then cut into halves or quarters (depending on the size of the potatoes).

While the potatoes are cooking, trim the radishes and cut them into very thin slices. Trim the scallions, then cut the white and light-green parts crosswise into thin slices. Chop the cilantro leaves to yield 1/2 cup. Add the warm potatoes; combine these ingredients in a large mixing bowl.

While the potatoes are cooling, cook the steak: Lightly spray a grill pan with nonstick cooking oil spray; heat over medium high heat. Place the steak in the pan and cook for 8 to 10 minutes, then turn it over and cook for about 8 minutes, or until an instant-read thermometer inserted into the thickest part registers–0 degrees and the steak is nicely browned. Transfer to a cutting board and let it rest for 5 minutes, then cut into 1/4-inch-thick slices.
While the steak is resting, make the dressing: Whisk together the vinegar to taste, oil, cumin, pepper and the remaining 1/2 teaspoon salt in a liquid measuring cup, then add to the bowl with the vegetables. Toss to coat evenly. Add the slices of steak and any accumulated juices.

Wash and dry the greens; divide among individual plates, then divide the steak and potato salad evenly on top of each portion of the salad greens. Serve at room temperature.


From: thewashingtonpost



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