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Browse: Home / Yellow Finn potatoes

Yellow Finn potatoes

Potato Cabbage Gratin

Serves 4-6

-1 lb. Yellow Finn potatoes, cut into ¼ inch slices
-1 ½ lb. green cabbage (or red), cut into ribbons
-Sea salt and black pepper
-¼ c. unsalted butter
-3 T. fresh sage leaves, chopped
-3-4 cloves garlic, minced
-1 1/3 c. milk of choice
-3 eggs
-½ c. Parmesan cheese, grated
-1/3 c. flour of choice

Pre-heat oven to 350°.

Bring a gallon of water to a boil. Add the potatoes and boil until nearly tender (~ 6 minutes). Remove from boiling water with a

slotted spoon. Set aside.

Add the cabbage to the water and boil for about 5 minutes. Drain and dry in a kitchen towel.

Combine the potatoes, cabbage, salt and pepper to taste in a bowl.

Melt the butter in a small skillet and add the sage and garlic. Cook for a few minutes find this. Toss with the potatoes and garlic and transfer to a baking dish.

Combine the remaining ingredients whisking well. Pour over the vegetables and bake for about 50 minutes.

Let cool before serving and cut into squares.

From ashlandfood.coop… Read the rest

Posted in Recipes | Tagged Cabbage, Garlic, Green Cabbage, Potatoes, sage, Yellow Finn potatoes

Garlic-Parsley Potato Cakes

Makes 8 servings

-2 ½ to 3 lbs. medium-starch potatoes, such as Yukon Gold, peeled
and quartered
-12 whole garlic cloves, peeled
-Kosher salt
-½ c. fine yellow cornmeal
-3 T. finely chopped fresh parsley
-1 lg. egg
-1 lg.egg yolk
-2 T. whole milk
-1 T. olive oil, more for frying
-Black pepper

Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.

Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.

Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.

Heat oven to 350°. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.

Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.) Bake until heated through, 10 to 15 minutes. Enjoy!

From nytimes.com… Read the rest

Posted in Recipes | Tagged curly parsley, flat leaf parsley, Garlic, Italian parsley, Parsley, Potatoes, Yellow Finn potatoes

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