Farm Fresh Recipes — potatoes

A warming soup filled with beans and spicy goodness - the perfect lunch or dinner on a chilly fall day.

Corn chowder is a favorite here as it uses so many of our favorite ingredients. If you are like us, you froze the corn from last summer's harvest and this is precisely one of the best recipes to use it for. Add your favorite veggies, like carrots, and I highly recommend you make it with celery and kale.

Smash-'Em-Up Salt & Vinegar Potatoes 1.5 lbs baby potatoes 1 ¼ c white vinegar 2 t salt 3 T olive oil Sea salt, for sprinkling---Preheat the oven to 450 degrees.  Add potatoes, 1 cup of the vinegar and salt to a saucepan. Add enough cold water to just cover the potatoes.Boil for 7 minutes or until potatoes are almost cooked through. Drain and let sit in a colander to steam dry  Toss potatoes with olive oil and bake on a large baking sheet, without crowding the pan, for 30 minutes. SMASH or flatten each potato with a potato masher or...

In our kitchen we are all in for more colours and new flavors. We suggest you try this take on potato mash, where we incorporate carrots and rutabaga. The sweetness of the two orange veg makes the mash more interesting, and if you are feeling extra crazy try adding some lightly steamed chopped kale as well!