Our
Winter Recipes
Roasted Garlic and Basil Smashed
Potatoes
Arrange 1/4 cup garlic cloves (about 6) unpeeled in 1
layer on a double thickness of foil and wrap tightly.
Roast the garlic and 4 large russet potatoes in middle of 400
degrees F. oven--the garlic will take 45 minutes and the potatoes will
take 1 hour. Unwrap garlic and
cool slightly. Peel the cloves, mash with a fork, and set aside. (The
garlic may be roasted and stored in the refrigerator, up to a week ahead.)
Combine 1 cup milk (more if
needed) and 3 tablespoons softened butter in a large bowl. Scoop the flesh
from the potatoes into the bowl and smash using a potato masher. Reserve
the skins and julienne them.
Drizzle the skins with 1
teaspoon of olive oil, transfer to the oven, and bake until crisp, about
12 minutes.
Using a rubber spatula, mix
the potato mixture and garlic together until creamy. Fold in 1/2 cup
shredded fresh basil and season with salt and pepper. Garnish the smashed
potatoes with the crisp potato skins.
Potatoes are a good source of potassium, vitamin C, & B6.
Winter Squash Chowder
1 acorn squash, hollowed out and cooked, to use as a
serving bowl (optional). In a large soup pot cook 1/2 cup chopped bacon
slowly to render fat. When bacon is crisp and brown remove with a slotted
spoon to paper towels to drain; set aside for garnish. In bacon fat sauté
1 cup sliced leeks for 3 minutes. Add
1 cup cubed red-skin potatoes, 1 cup cubed acorn
squash, 1 cup cubed butternut and 1 cup cubed pumpkin. Cook, stirring,
5 minutes. Add 1 quart mild stock and bring to a boil;
reduce heat and simmer 30 to 40 minutes or until vegetables are tender.
Add 1 cup cream, 1 tablespoon chopped sage and 1 tablespoon chopped
parsley. Season to taste with
salt and pepper; add 2 tablespoons brown sugar if desired. To serve, spoon
into hollowed-out squash or warmed tureen and garnish with bacon.
Good source of vitamin A, potassium, & fiber.
Rippling Waters Organic Farm
