Bluegrass Farmers Market

  (Lexington, Kentucky)
Nothing but 100% Homegrown or Produced at our market!
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Recipe Wednesday at the Bluegrass Farmers' Market!

And, we're talking potatoes, spuds, taters...whatever you call them! Don't confuse the ones that you buy at the grocery store with the fresh ones available at the Bluegrass Farmers' Market! There is no comparison, trust me. Once you've eaten a freshly dug tater, you'll be wishing that you had a cold cellar to store them in all winter long.

Before I pass on the recipes that friends, family and farmers shared with me, I'd like to give you a tip that I got from a true Irish lass. When making mashed potatoes, boil them until tender, turn the burner off and drain the potatoes...immediately return them to the stove and let them sit in the pot for a minute or two to remove the last of the moisture. Mash as usual...your taters will be extra fluffy!

Now on to the recipes...

Herb'n Smashed Taters

12 small – medium new potatoes

3 tablespoons olive oil

1/4 cup butter, melted

Good'n Garlicky or Smoke'n Season

Salt and pepper to taste

Scrub potatoes leaving the skin on. Boil in salted water until just fork tender. Remove and drain...pat taters dry. Drizzle olive oil on a large cookie sheet pan..spread so that it's evenly covered in the oil. Place the taters evenly on the pan. Now comes the fun part...take your potato masher or a fork and press down on each tater, then do the same thing in the opposite direction. You want a criss-cross, smashed tater. :) Brush the tops of each tater with the melted butter. Sprinkle with either Good'n Garlicky or Smoke'n Season...or both like we did! Bake in a preheated 425 degree oven, on the top rack, for 20 minutes or until they are crispy and browned. Salt and pepper to taste.

Scalloped Potatoes

6 potatoes, peeled and sliced

1 medium onion, chopped

2 teaspoons salt

pepper to taste

3 tablespoons butter

2 tablespoons flour

2 cups of hot milk

1 cup grated Cheddar cheese

Melt the butter in a double boiler or heavy sauce pan. Add flour, salt, pepper and stir until smooth. Slowly add the hot milk, stirring constantly. When it thickens, add the grated cheese and stir until melted into sauce. In a buttered casserole dish or baking pan, layer the potatoes, onions and cheese sauce...repeat until you use it all. Bake in a preheated 350 degree oven for one hour.

Amish Potato Salad

6 medium potatoes

1 small onion, chopped

1 cup celery, diced

1 teaspoon celery seed

1 teaspoon salt

4 hard boiled eggs, chopped

Cook potatoes in their skins until tender. Cool, peel and dice. Mix potatoes gently with the remaining ingredient. Then toss with the following cooled dressing...

1 beaten egg

1/2 cup sugar

1 tablespoon flour

1/2 cup water

1/2 cup vinegar

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon pepper

In a small sauce pan, combine ingredients in the order given, stirring after each addition. Cook until thick. Cool before tossing with potato mixture.

Ranch Potato Crisps

3 medium potatoes

1 tablespoon oil

1 package dry ranch style dressing mix

Preheat the oven to 400 degrees. Scrub potatoes, leaving the skins on. Slice into 1/4” slices. Toss potatoes with oil to coat. Add salad dressing mix and toss again. Place potatoes on a single layer in a baking pan or better yet, a baking stone. Do not overlap slices! Bake 40 – 45 minutes or until potatoes are crisp and browned.

Hasselback Potatoes

This next recipe is one that a friend told me that I really need to try. I thought I would just include the link seen as how the picture is sooooooooo delicious looking. :)

This next recipe comes from Virgil Clark of Clark Farm...

Fried Potato Cakes

2 cups cold leftover mashed potatoes

1/2 cup fine chopped onions

1 egg, beaten

1/4 cup flour

Kentucky Kernel Seasoned flour for dipping

Olive oil or vegetable oil

Stir beaten egg, onions and flour into potatoes. Form into patties. Dip both sides into Kentucky Kernel Seasoned flour and brown in hot oil. Makes 4 – 6 servings.

This last recipe is an old fashioned favorite!

Mashed Potato Candy

3/4 cup mashed potatoes

1 teaspoon vanilla

4 cups confectioner's powdered sugar, sifted

4 cups flaked coconut

1 12 oz. package chocolate chips

1/2 paraffin bar

Combine the potatoes, vanilla, sugar and coconut; mix well. Chill overnight in the refrigerate. Shape into balls and return to the refrigerator. Melt the chocolate chips and the paraffin in a double boiler. Use a toothpick inserted into each ball and dip in chocolate mixture. Place on waxed paper to cool.

No matter how you prepare your spuds, just remember that freshly dug ones from the market are 100% better tasting than grocery ones.

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