Category Archives: Potato

Potato burrito and Tomatillo salsa

Potato Burritos

4 medium potatoes, diced

1 medium onion

1/3 c green chile

Oil, salt, pepper, minced garlic (optional)

Cut potatoes into small pieces.  Fry in oil, add salt, pepper, to taste.  When potatoes are just about done, add chopped onion, green chili, and water.  Cook until soft and potatoes begin to get mushy.

Roll several spoons of filling into flour tortillas.  Good chilled and dipped into red or green sauce/salsa.

Fresh Tomatillo Salsa (Salsa Verde)

Adapted from Cooks Illustrated – Mexican Favorites

2 or 3 jalapeños, stemmed and halved – reserve seeds

1 pound (about 9) tomatillos, husks removed, rinsed well & dried

1/2 cup packed fresh cilantro stems and leaves

1 clove garlic

1/3 cup onion, roughly chopped

2 tsp olive oil

1/2 teaspoon salt

1 TLSP lime juice

1. Taste a bit of a jalapeño to check heat level. If it seems too mild, use 3 peppers.

2.  Toss tomatillos, onion, peppers & garlic with olive oil, put on foil lined baking sheet and broil until charred – turning so don’t get too scorched.  (10 – 12 minutes total).  Remove from oven and cool approximately 5 minutes, then transfer to food processor (can use blender).  Add cilantro, lime juice, and salt and process until coarsely chopped.  Season with jalapeño seeds and salt to taste.  Add water if too thick.  Serve

Can be refrigerated up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.

Yield: About 2 cups.

Roasted corn, potato, poblano chowder


recipe from The Whole Foods Market Cookbook

  • 2 T butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1/4 cup plus 1 T flour
  • 6 cups veggie stock
  • 2 cups milk
  • 1 1/2lbs potatoes, unpeeled & diced
  • 3 poblano chilies, roasted & chopped
  •  16oz of corn
  • 1 red pepper, roasted & chopped
  • a couple good pinches of cayenne pepper

In a large pot, melt the butter and add onion, and garlic. Reduce to low and add the flour, stirring to make a roux. Cook over low heat to allow the flour to cook out. Turn heat to high and slowly stir in the stock. Add the milk & bring soup to a rolling simmer, stirring often. Add the potatoes, chilies, peppers and corn. Simmer uncovered for 30 minutes for until potatoes are cooked through. Add cayenne pepper to taste.

Optional toppings:

  • a squeeze of fresh lime juice
  • sour cream
  • chopped cilantro
  • avocado
  • grated sharp cheddar cheese

Featured Vegetable: The potato

Last year we had a less than desirable potato harvest.  One of our goals this year was to get better at staples such as potatoes.  Well…we have succeeded so far!  We are harvesting twice the poundage from each bed.  This is great news!  This also means you will be receiving a consistent amount of potatoes over next few weeks.  For some of you this might be a little piece of heaven, while others of you might find yourselves overwhelmed.  The wonderful news is that you do not have to eat them all now.  If you have a cool, dark basement you can store some of them until later in the year.

Quick facts:

*China is world’s largest producer of potatoes.

* The potato was introduced to Europe 1536, and subsequently by European mariners to territories and ports throughout the world.

*The potato is an excellent source of complex carbohydrates and minerals, particularly potassium-providing the skin is consumed- and fairly good source of vegetable protein.  They form a complete protein when eaten with meat, dairy, or grains.

* There are about 5,000 potato varieties worldwide.  Three thousand of them are found in the Andes.

* Positive affects on the human health: they are good against colon cancer, improve glucose tolerance and insulin sensitivity, lower plasma cholesterol and triglyceride concentrations, increase satiety. Potato is also rich with vitamin C.

*The first potatoes arrived in North America in 1621, and the first permanent patch was established around 1719 in New England.

* The world’s largest potato weighed in at 18 pounds, 4 ounces, found in England in 1795.

* Potatoes are also used to brew alcoholic beverages such as vodka, potcheen, or akvavit.

* A potato is a living organism.  If held at 40 degrees in a humid environment, the potato can store in a dormant state for up to 12 months.

*The Irish referred to potatoes as “spuds”, the name that came from a type of spade called a “spudder” used for digging potatoes.

* Potatoes were considered an aphrodisiac during Shakespeare’s time.

Storage tips:

*Most potatoes will keep at room temperature for up to 2 weeks.  Store away from light.

* For  longer storage, potatoes will keep best at 45-50 degrees, high humidity, and in the darkness.  If their environment is too warm they will sprout and shrivel; if too cold, the starch will turn to sugar

Kale and Potato Mash

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This recipe is delicious!  Try it.  You will love it.

From the Sandbrook Meadow crew!