Archive for the 'Potato' Category

Braised Colcannon

Sunday, February 16th, 2020

By Philippe

Colcannon is a traditional Irish dish consisting of mashed potatoes with kale or cabbage, often including bacon or ham. I like it to braise the ingredients rather than to boil them: it better saves the flavors. I also prefer not to mash it, so that the main ingredients hold their own. I typically use cabbage, but you can also use kale, leeks, collards or any leafy greens. This is also one of those recipes where you can use a whole CSA bunch of dill.

1 lb ground pork
4 medium potatoes, diced
1 medium onion, chopped
1 small head cabbage (or half a large cabbage) or 1 bunch kale, shredded
1 cup vegetable or chicken broth
1 bunch dill (optional), finely chopped
4 tablespoons butter
Salt and pepper

In a large saucepan on medium high heat, brown the ground pork in butter. Add the onions and sauté 3-4 minutes until translucent. Add the potatoes, the shredded cabbage or kale, the dill and the broth. Season with salt and pepper. Mix together well. Cover and braise for 30 minutes on medium low heat. Serve 4.


Indian-Spiced Cauliflower Soup

Monday, February 4th, 2019

Shelby Thompson, Tucson CSA
Adapted from Smitten Kitchen

Processed with VSCO with a6 preset

2 tablespoons olive oil
1/2 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
1 yellow onion, diced
1 medium-sized red potato or sweet potato, peeled and diced
1 large carrot, diced
1 stalk of celery, diced (optional)
1 tablespoon fresh ginger, peeled and chopped
2 large cloves garlic, peeled and chopped
1 teaspoon red chili flakes
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
Stems and core of one large head of cauliflower, roughly chopped
1 1/2 cups canned chopped tomatoes
1 teaspoon salt, plus more to taste
1 can full-fat coconut milk
3 cups vegetable stock
Fresh cilantro, chopped
4 cups cooked brown rice

Heat oil in a Dutch oven or soup pot over medium-high heat.
Add the cumin and fennel seeds and simmer for 30 seconds. Add the onions, potatoes, carrots, and celery and stir everything together. Sauté for about 5 minutes, stirring occasionally to prevent burning.
Stir in the ginger, garlic, and chili flakes and sauté for another minute.
Turn the heat down to medium-low and stir in the coriander, cumin, turmeric, and cayenne for one minute. Add the cauliflower stems/core and stir vigorously for one minute, until the cauliflower is coated with spices.
Add the veggie stock, coconut milk, and salt to the pot and stir everything together.
Raise the heat to medium-high and bring the soup to a boil. Cover the pot and reduce the heat to medium-low. Summer for 30 minutes, until the vegetables are tender and some of the liquid has evaporated. Carefully transfer the soup to a blender and pulse until the vegetables are finely chopped but still maintain some texture. Serve over brown rice and sprinkle with cilantro.

Thai Sonoran Curry

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA




• 1 tablespoon coconut oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 1⁄2 tablespoons fresh ginger, peeled and finely chopped
• 1 small hot pepper, seeded and finely diced
• 4 1⁄2 cups seasonal veggies (such as squash, potatoes, long beans, peppers), diced
• 2 tablespoons Thai green curry paste (such as Thai Kitchen brand) 1 can full fat coconut milk
• 1/2 cup filtered water
• 1-2 teaspoons coconut sugar or raw cane sugar
• 1 1⁄2 teaspoons soy sauce
• 1 1⁄2 teaspoons freshly squeezed lime juice
• Sea salt, to taste
• Dried chiltepins, to taste
• Fresh herbs, for garnish


1) Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and hot pepper to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
2) Add the beans, summer squash, and potato to the pot and stir the ingredients together. Salt the veggies with a few pinches of sea salt. Sauté the veggies for 5 minutes.
3) Add the curry paste to the pot and stir everything until the curry paste evenly coats the vegetables. Cook the vegetables for two more minutes.
4) Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
5) Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes are tender. Turn the heat off and stir in the soy sauce and lime juice.
6) Taste the curry to check for seasonings. Add more salt if need be.
7) Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro and/or basil.

Home Fries and Braised Greens

Monday, June 11th, 2018

Philippe, Tucson CSA

1 basket small red potatoes, quartered

2 tablespoons olive oil

1 bag greens, chopped

1 basket fresh tomatoes, quartered

¼ cup Mayonnaise

2 tablespoons orange juice, or 1 tablespoon vinegar plus 1 tablespoon water

Salt, pepper.

Sauté potatoes in olive oil on medium hot. Cover. Toss regularly. When potatoes are done, about 15 minutes, add chopped greens. Sauté until greens are wilted. Add seasoning and tomatoes.

Whisk mayo with orange juice or vinegar water combo. Add to potato dish and toss until well mixed.

Turnip, potato, verdolagas street taco

Thursday, July 14th, 2016

Joyce Wong, Tucson CSA

1/4 to 1/2 of a share of purple top turnips (or whatever kind we get that week)

Equal amount of potatoes

1/2 share of verdolagas

2 to 4 green onions

1/4 teaspoon or more (depend on the amount of turnips and potatoes) ground cumin

salt and pepper

1-2 tablespoon oil of your choice

1 dozen small tortillas

Hot sauce or lemon wedges optional

Clean and scrub turnips and potatoes, then dice into 1/4″ cubes. Heat skillet, and add 1 or 2 glugs of oil when skillet is hot. Coat skillet with oil, turn the heat down to medium-low, add turnips and potatoes, cumin and salt. Toss the cubes so that they are coated evenly. Cover and cook until 1 side is golden, then stir, cover and cook, and repeat until roughly all sides are golden. While the turnips and potatoes are cooking, rinse and chop the verdolagas, and rinse and finely slice the green onions. Once the turnips and potatoes are done, turn the heat off, add the chopped verdolagas and green onions, toss well, and adjust seasoning to taste. Warm your tortillas one by one on a gas stove or in a separate skillet, and you are ready to dress your little street tacos.

Cold Roasted Root Vegetables Salad with Creamy Herb Dressing

Monday, July 11th, 2016

Philippe, Tucson CSA

2 lbs root vegetables (beets, carrots, rutabagas, turnips, etc.), scrubbed and cut in cubes

1 tablespoon olive oil

Salt and pepper


1/2 cup mayo

1/2 cup yogurt

1/2 cup finely chopped herbs (such as parsley, mint, tarragon, basil or dill)

Pre-heat oven to 400º.

Mix vegetables with oil, salt and pepper. Toss in a roasting pan and cook in the oven for one hour. Let cool.

Toss with dressing. Refrigerate before serving.

Turnip Kofta

Friday, April 1st, 2016

Kumi Rao, Ruchikala

These are the fantastic grated turnip and ginger dumplings that Kumi served at her cooking demo last week. It is a great way to use turnips, using cooked potatoes and breadcrumbs as a binder.

Note: to prep turnip – grate the vegetable, add ½ teaspoon of salt, stir, set aside for a few minutes. Then squeeze very hard to remove all the water from the vegetable. It is now ready to use.

1 pound turnips (grated and prepped as per note above)

3 medium potatoes (boiled, cooled, peeled and mashed)

1 teaspoon cumin seeds

½ teaspoon asafoetida

1 teaspoon turmeric

1-3 Thai chiles, or to taste (minced)

3 inch piece of ginger, minced fine

3 cloves of garlic, minced fine

½ cup + ¾ cup panko breadcrumbs

2 teaspoon salt, or to taste

Oil for deep frying

Mix together turnips with the mashed potatoes, cumin, asafoetida, turmeric, chiles, ginger, garlic, salt and ½ cup of the breadcrumb. Be sure it’s all evenly incorporated. Form the kofta into 2 inch balls. Add a couple tablespoon of panko to your palm and then roll the kofta into the breadcrumbs in your hands, just so some of the crumbs adhere to the outside of the ball. Heat oil in a large dutch oven or cast iron skillet with high sides. Heat at least two inches of oil to 350 degrees. Keep a pair of easy to handle metal tongs or a spider for frying nearby. Fry the koftas, turning them occasionally until they are golden brown. Drain them on a paper towel. Serve them with an aioli or on a bed of seasoned tender greens.

Mexican Potato Salad

Thursday, January 15th, 2015

Doremy Tong, Tucson CSA. Adapted from

4 medium potatoes, cut in 1 inch dice
2 tablespoon Dijon mustard
8 large Sicilian style green olives, coarsely chopped
2 pickled jalapenos (I used pepperoncini and many more of them)
12 radishes, thinly sliced in rounds
4 scallions, minced
¼ cup cilantro
2 tablespoons cider vinegar
2 tablespoons olive oil
½ teaspoon each salt and black pepper

Place potatoes in a medium pot, add water and bring to a boil. Cook until soft all the way through but not disintegrating – 7 minutes. Drain and set aside to dry about 15-20 minutes.

Transfer potatoes to a bowl and add mustard. Add the rest of the ingredients and mix. Serve immediately

Ok, so I don’t serve immediately and it seems to be okay. I have refrigerated and brought to room temperature later. I also use many more potatoes and decide how many radishes, olives and pepperoncini I want.

Vegetable Moussaka

Monday, September 1st, 2014

Joy Vargo, Tucson CSA


3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds

1/2 cup (about) olive oil

1 large onion, thinly sliced

1 cup finely chopped peeled carrots

1 cup finely chopped bell peppers

4 garlic cloves, minced

1 pound yellow potatoes, unpeeled, diced small

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1 28-ounce can crushed tomatoes with added puree

1/4 cup chopped fresh Italian parsley

1 cup grated/crumbled cheese (feta, chevre or parmesan)

6 tablespoons (3/4 stick) butter

7 tablespoons all purpose flour

3 1/2 cups whole milk

4 large egg yolks


Preheat oven to 425. Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes. Remove eggplant and paper towels from baking sheets and pat dry.

Brush baking sheets and both sides of eggplant slices with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes then flip eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.

Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add potatoes, onion, carrots and bell peppers. Sauté until potatoes & carrots are very tender, about 12 minutes. Mix in garlic, oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.

Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.

To make a béchamel sauce for the top: Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)

Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes. Cool for about 15 minutes before serving.

Creamy Corn Soup, hot or cold

Monday, August 18th, 2014

Lorraine Glazar, Tucson CSA

Makes one quart, serves four

Four cobs corn, kernels scraped off and cobs reserved
Two small to medium Yukon Gold potatoes, peeled and cut into 1” pieces
Two medium to large Little Sweetie onions, about ½ cup when sliced vertically
2 cups vegetable or chicken stock, or water
Salt and pepper
Cayenne or Ancho chile powder to taste (start with ¼ teaspoon and adjust)
¼ cup half and half, or soy yogurt

Place the corn kernels, cobs, potatoes, and onion in a 4 quart saucepan and cover with the broth or water.  Bring to a boil, and let simmer for 30 minutes.  Remove the cobs, allow to cool slightly, then blend in a blender in batches.

To make this a bit more fancy, you can then put the soup through a food mill or strain it to remove the hulls of the corn kernels.  Then season it and add half and half or soy yogurt, and serve chilled.  Squash blossoms make a dramatic garnish.

I chose to serve it hot, and left it in its natural state.  I sprinkled a little Ancho chile powder on top.

This recipe was inspired by a blog post on