Potatoes « Waterpenny Farm: Healthy, sustainably grown vegetables

Potato and Tomato Soup with Sage (Love Soup)

From wegottaeat.com

2 red onions 2 tablespoons olive oil, plus more for garnish 1 1/2 teaspoon sea salt, plus more for taste 1 1/4 pounds yellow, Yukon Gold, or red skinned potatoes 10 cloves of garlic, peeled 2 pounds ripe tomatoes, mixed varieties 1/2 cup dry white wine 1/4 cup chopped fresh flat leaf parsley […]

Potato Basil Frittata

adapted from FoodNetwork.com

You can try adding some cherry tomatoes or substituting squash for some of the potatoes for a lighter frittata. Enjoy experimenting!

2 tablespoons unsalted butter 2 tablespoons olive oil 2 cups peeled and 1/2-inch diced potatoes 1 onion, diced 8 large eggs 15 ounces ricotta cheese 1/2 pound Gruyere (or Swiss) […]

Jamie’s Easy Coconut Oil Baked Veggies

I love this recipe because it is so quick and uses any vegetables. From Intern Jamie Landa

Ingredients: Whatever greens you have and like (examples: Chard, Kale, Malabar Spinach etc..) Eggplant, Potato, Beets, Scallions, Onion, Garlic..really whatever vegetables you feel like eating 2-3 tablespoons melted coconut oil All The Spices (Salt , Pepper, Cumin, Turmeric, […]

Acelgas Con Papa y Chorizo

From on-farm shareholder Anna Kostecke

1 large bunch chard (1 – 1.5 lb) sliced into strips lengthwise, stems included around 1lb potatoes (or a little more) cut into bite sized pieces. I like to use small ones with the skin on 1 large onion finely chopped 1.25 lb […]

Moroccan Mint Roasted Vegetables

From Arlington shareholder Eileen Hanning via the Blog http://www.101 cookbooks.com.

1 lb / 16 oz / 450 g mix of potatoes, cauliflower, and a few radishes (save the tops)1 1/2 teaspoons dried mint1/2 teaspoon red chile pepper flakes1/2 teaspoon cumin seeds1/2 teaspoon fine grain sea salt1 teaspoon ground cumin1/2 teaspoon cinnamon1 teaspoon ground ginger4 tablespoons […]

Swiss Chard and Pototoes

A recipe from Arlington shareholder Katrin Van Der Vaart… "We did this last night – it was scrumptious with the new potatoes and some balsamic vinegar dressed green salad. … Madison’s Vegetarian Cooking for Everyone suggests collard greens or chard and using Asiago cheese. This book has the most extensive collection of greens recipes I’ve […]

Crispy Potato Pancakes

Sent in by Arlington shareholder Anna Santos de Dios

1/4 cup all-purpose flour2 eggssalt and pepper to taste2 large potatoes or six small ones, peeled1 medium onion, peeledshortening or vegetable oil

Mix flour, eggs, salt and pepper in a bowl; batter will be slightly lumpy. Grate potatoes and onions together in a food processor (or […]

Baked Sweet Potatoes

The easiest way to make sweet potatoes is to bake them whole (you can use a toaster oven).

Scrub the potatoes, poke them all over with a fork, and bake them at 375 degrees. Small potatoes will cook in around 20 minutes, and larger ones will take longer. Test the potatoes with a fork (it […]

Roasted Potatoes and/or Sweet Potatoes

I like to mix the two kinds of potatoes best, but it works well with just one kind or the other. This recipe can be creatively altered, and will be great as long as you start with good potatoes. ~~Rachel

2 pounds of mixed potatoes and sweet potatoes 1/4 cup canola oil 2 tsp sea […]

Roasted Sweet Potatoes

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Wash about 1 pound of sweet potatoes; peel them if desired.

Preheat oven to 400 degrees

Cut up the sweet potatoes into 1/2 –3/4 inch pieces. The smaller the pieces, the faster they will cook.

Put into a 9X12 baking pan, and add: 1/4 cup canola oil 1 tsp sea salt […]

Potato Leek Soup

Source: "From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce."

1/2 teaspoon salt 1 pound potatoes, peeled & cubed (about 2 cups) 1 pound leeks, cleaned (clean by cutting in half lengthwise and washing them thoroughly under running water), & thinly sliced 1/4 cup chopped fresh parsley (optional) 1 tablespoon butter

Bring 8 […]

Zucchini Fritters

From Local shareholder Michelle Almond

This recipe takes a long time to prepare so be ready for some serious time in the kitchen!

5-6 zucchini, squash grated 1 large onion, grated 2 medium potatoes, grated 2 tablespoons fresh dill 1 cup flour 1 cup corn starch 1 […]

Baked Acorn Squash with Sweet Potato Soufflé

From “Charlotte (N.C.) Cooks Again” cookbook (from shareholder Teemi Caskey).

4 acorn squash Butter Salt Sugar 6 medium sweet potatoes 1 C sugar 2 beaten eggs 1/4 c warm milk or orange juice 3 Tablespoons melted butter 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 3 Tbsp. slivered almonds (optional)

Cut squash in half. […]

Sweet Potato Pie

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1/4 cup butter, softened 2 cups cooked and mashed sweet potatoes 2 cups granulated sugar 1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk 1 teaspoon vanilla 3 eggs, beaten 1 1/2 teaspoons cinnamon 2 prepared pie shells, unbaked

Mix butter, potatoes, sugar and evaporated milk until well blended. […]

Summer Squash Gazpacho

Recipe from 2003 intern Marie.

The dictionary says that gazpacho has to have tomatoes in it, but I’m invoking poetic license here. The interns served this green one up for one of our farm dinners.

~4 servings

4 garlic tops, or a few cloves of garlic 6-7 scallions 1-2 Tbsp. olive oil 5-7 […]

Hobo Dinner

We had this at a visit to Radical Roots Farm, near Harrisonburg. You can cook it in the coals of a campfire, or you can also cook it in your oven or on a charcoal grill. It’s a fun meal! Have your campfire music ready for the wait while they cook.

A campfire that has […]