Yes, they call it potato pizza, but really it’s potato flatbread. Absolutely delicious right out of the oven and until it gets cold. After that, not so much. So make this when you can share.
potatoes
(2021) MFK Fisher’s Potato Soup
Does it seem as if we have had a bounty of potatoes this year? I, for one, am definitely not complaining. I remember a farmer telling me a few years ago, if you don’t know what to do with potatoes, then you just don’t know how to cook. I thought that was funny – and then I look at grassfedcow.com and see that we have a couple dozen potato recipes there. I’d say none of us have an excuse not to dream up something to do with our potatoes.
But I see a glaring gap. There’s no potato soup recipe there! So I’m remedying that with the recipe for MFK Fisher’s Potato Soup (down below) which was adapted in alexandracooks.com. Couldn’t be simpler.
(2020) Jessica Rothacker’s Summer Farm Box Vegetable Hash
If you want to skip the precooking potatoes step, start them in the skillet with the melted butter, covering the skillet until the potatoes are tender. Then proceed with the recipe.
(2019) Colcannon
Adapted from a recipe in Bon Appetit.
(2019) Sweet Potato Salad
Looks like the box also held the first sweet potato of the season. And a white sweet potato at that. There recipes posted at https://grassfedcow.com/ingredient/sweet-potatoes/ that might be appealing. I thought I had shared a recipe for a cold sweet potato salad with curry seasoning, but I’m not seeing it there. I’ll have to find it when I get home. In the meantime, here’s a salad to consider – it combines sweet potatoes and red potatoes. The quantities of potatoes don’t matter. And the dressing is really good.
(2019) Green Bean and Potato Salad
A recipe from Everyday Food. I’ve got Pine Street Market bacon in the freezer so I’m pulling out a pound to split between this salad and some BLTs.
(2018) Brunswick Salad
David Larkworthy demoed this recipe at the Morningside Farmers Market in 2010 and I still remember it every year when okra arrives in season. It looks a little complicated because it’s a riff on Brunswick stew, a mixture of lots of flavors, but it really goes together pretty quickly and will surprise anyone who thinks okra can only be served cooked.
Recipes for Brunswick Stew are some of the most frequent requests we get at the AJC. Here’s a delicious summer variation, adapted from a recipe Chef David Larkworthy of Five Seasons Brewery as demonstrated at the Morningside Farmers Market this July. The okra in this recipe is raw, and it’s delicious. But here’s a tip: don’t expect this salad to keep. The okra is fresh and crisp when first cut, but after a day in the refrigerator, it starts to exude that sap that makes it such a great thickener, and that’s not a texture you want in your Brunswick Salad.
(2018) Pasta With Green Beans And Potatoes With Pesto
Not sure how many of you check out the New York Times for recipes but today’s e-blast listed this recipe for pasta with green beans and potatoes. Perfect for the contents of this week’s box. I had to share in case you missed it.
https://cooking.nytimes.com/recipes/6078-pasta-with-green-beans-and-potatoes-with-pesto
(2018) Buttermilk Vegetable Curry
Just because everyone needs one more potato curry recipe – here’s one adapted from Southern Living. In this one you whip up the curry seasoning on the spot. If you can always substitute your favorite premixed curry seasoning if that makes life easier.
(2017) Potato and Collard Green Soup
This is an adaptation of a recipe from Pine Street Market, Riverview’s partner in cured and fresh meats. I’ve had this recipe around forever. No salami, just skip it or use some other sausage. The fennel and thyme go well with their salami – if you’re using something else, you might want to swap out seasonings based on the flavors in your sausage. By the way, their dried salamis are small – maybe 4 ounces?