POTATOES

Roasted Fingerling Potatoes, Butternut Squash, & Garlic

Rinse 2-4 C finglerling potatoes and allow to dry. Peel all the cloves of garlic from one bulb, leave whole. Cut the outer shell form butternut squash and remove seeds. Cut into2 c of butternut squash cubes
In a large bowl, toss all of the above with ¼ C olive oil and 1 t salt. Addition of chopped parsley and cubed sweet potatoes or carrots makes for great colors. Of course you may also use irish regular potatoes.
Place in a large glass casserole dish ( lasagne pan ) and roast at 400 degrees uncovered for 1 hour.

Home-Fries with Red Potatoes & Onions

Slice very thin 4 C red potatoes & 1 C onions ( a V- slicer is perfect for this task.) Heat ¼ C olive oil in a large skillet until hot. Add the potatoes and onions. Sprinkle with ½ t salt and 2 pinches pepper. Allow to brown over high eat, stirring frequently. Turn heat down to low after 5 minutes and continue to fry until potatoes are softened with a crispy exterior. Addition of fresh garlic slices and chopped fresh or dried parsley round out this favorite dish at our table.

Chicken and Potato Soup
Recipe submitted by Spiral Path Farm CSA member Russ Micsky

2 ½ quarts chicken stock
3 cups dry white wine
1 T tomato paste
1 ½ tsp. Worcestershire sauce
2 tsp. dried basil or 1 cup fresh
3 medium potatoes, scrubbed or peeled, cut into ½ inch dice
1 to 2 cups peeled, seeded and diced butternut squash
1 T butter
1 T corn or safflower oil
2 large onions, diced
1 large red bell pepper, diced
1 fresh tomato, roughly chopped & seeded if desired
½ pound fresh green beans, cut into pieces
salt and pepper to taste
1 T garlic oil or minced garlic
1 ¼ to 2 cups cooked chicken

In a heavy soup pot, combine the chicken stock and wine. Bring to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste and Worcestershire sauce. Add dried basil if using. Drop the potatoes into the simmering stock. Cover, and let cook 10 minutes. Uncover, and drop in the butternut squash.

Meanwhile, in an 8 to 9 inch skillet, heat the butter and oil over medium heat. Add onion and sauté 3 to 4 minutes. Add the pepper. Stir-fry 1 minute, then add the tomato. Toss the vegetables until slightly softened, another 3 minutes or so. Place vegetables into stock mixture. Deglaze the pan with a bit of the stock and add the pan contents to the soup pot. Continue to simmer soup, covered for 5 minutes.

Uncover soup pot, drop in sliced green beans. Cover.

If using fresh basil, stack leaves and slice into thin ribbons. Add to soup.

Add salt and pepper to taste. Add garlic and chicken. Continue cooking until squash and beans are tender, about 5 minutes.

Serves 6 to 8

KALE AND POTATOES
From SPF member Courtney Carslon

1 clove garlic
6 ½ tbsps butter
½ lb spicy chicken sausage (I couldn’t find—used Italian sausage)
2-2 ½ lbs potatoes unpeeled, thinly sliced
1 bunch kale, trimmed and chopped
2 ounces Monterey Jack or other mild cheese
½ cup milk

Recipe_Instructions:
Preheat over to 350 degrees

Rub bottom and sides of a baking dish or casserole with cut clove of garlic then grease with butter.

Remove casing, if any, and cook sausage with remaining garlic. Drain. Place the sliced potatoes in one layer on the bottom of the pan, dot with butter, salt and pepper. Top with 1/3 of the sausage, kale, and cheese. Repeat, ending with cheese. Dot with butter, pour milk over entire pan.

Cover tightly with foil and bake approximately one hour until potatoes are tender.

MASHED POTATO-KALE CASSEROLE

Chop one bunch of kale very fine, using the ribs also. Sauté kale in oil in large pan, with 1 onion (or leek) and several cloves garlic sliced. If you want, chop and fry bacon before sautéing the veggies. After 10 minutes, add 1/4 C water and steam until wilted with the lid on. Cook about 8-10 potatoes and mash with butter and milk, season with salt and pepper. Butter a glass lasagna dish and spread the kale mixture on bottom, top with the mashed potatoes. Top with grated cheese. Bake at 25 minutes. Delicious.

POTATO LEEK SOUP

This is perfect for cool fall evenings. Scrub potatoes, do not peel and cube into small pieces, about 5-6 cups. Slice 2 leeks (I use the green parts too nearly 1/2 way up to the leaves) Sauté in olive oil. Optional: to make a leek-kale- potato soup, finely mince one bunch of kale and wilt with the leeks. Add potatoes, 1 T salt, 1 t pepper. Cover with water. Bring to a boil and simmer for 45 minutes. For a perfectly smooth soup, puree in a blender, if kale was added, it will be a beautiful shade of green. For the chunkier version, which we prefer, simply mash by hand in the kettle with a hand masher. Add 2 C whole milk or half and half cream plus about 2 C shredded cheddar cheese.. This is our daughter Amelia’s favorite soup and I make it often in season


SPINACH-LEEK-POTATO SOUP

2 leeks
1 pound potatoes, scrubbed & cubed
4 oz shitake mushrooms
1 t chopped rosemary, 1/2 t dried
2 T olive oil
Salt & freshly ground pepper
Parmesan cheese
5 C vegetable or chicken stock
1/2 pound of spinach (one bag), chopped

Chop leeks and rinse well. Remove and reserve mushroom stems; cut mushroom tops into thin strips. Heat oil in soup pot. Add leeks, mushroom stems and 1/4 of the mushroom strips; cover and cook over medium-low heat until leeks are tender, about 20 minutes. Add 2 C stock; bring to a boil. Add spinach; cover and simmer 5-6 minutes. Puree this mixture in blender or food processor. Return puree to the pot. Stir in remaining stock, bring to a simmer, and add potatoes, remaining mushroom strips, rosemary, and salt to taste. Simmer, partially covered till tender, about 15-20 minutes. Season to taste with pepper and additional salt if desired. Serve each bowl with Parmesan cheese.
Makes 4-6 servings.

MINESTRONE DA VINCI
Recipe submitted by Hummelstown member Yvonne Milspaw
(This is an excellent vegetable soup. Warning: do not substitute anything the first time you make this, except as noted-nothing I have tried, either adding or subtracting-works as well as this basic recipe)

1/4 cup olive oil
5 cloves garlic, chopped fine
2 onions, chopped
4 stalks celery, chopped
2 carrots, chopped
Sauté in large soup kettle until onions are translucent
Add: 10 oz. Swiss chard, kale or spinach, cut in strips
1/2 head small cabbage, shredded
3 medium potatoes, peeled and cubed
4 tomatoes, skin removed and quartered OR 1 jar of canned tomatoes
1 - 2 cups bouillon (chicken, beef or vegetable all work, but I like beef the best)
Parmesan cheese rind

Simmer gently for three hours until veggie shapes are starting to merge. You may need to add more liquid.

Add: 1 can cannelloni beans or other small white beans
1/2- 1 cup rice OR tiny pasta
salt, pepper, basil and/or oregano to taste.
Serve with a drizzle of olive oil and a sprinkling of Parmesan cheese on top. Some people like to add chopped zucchini to this recipe, but no one in our family likes it that way.

VEGETABLE FRITTATA
Courtesy of Will Brownback

Cook until tender: 10 small potatoes, diced (cover with water and boil 10 min. or so), drain 1 bunch green chard, stems removed, finely chopped (steam with 1/2 c. water for 8 min. or so), drain. Whisk: 8 whole eggs or 10 eggs whites, 5 cloves minced garlic, 1 t. salt, 1/2 c. chopped fresh basil, 3/4 t. black pepper, with 2/3 c. milk Stir the cooked potatoes and chard into the egg mixture. In large, oven-proof skillet, heat 2 T. oil, then add the potato-egg mix. Cover, reduce heat to very low, and cook for 12 min. Sprinkle with 1 C. grated parmesan cheese and place the uncovered skillet beneath a preheated broiler. Broil for 4 min. or until light brown and serve!