Tips and Recipes
for Brookfield Farm Crops

Potato
(Solanum tuberosum)

Potatoes are the fourth most important crop in the world (after rice, wheat, and maize). They were domesticated in Peru some 10,000 years ago, and were a staple of the Andean diet. These ancient Peruvians grew hundreds of varieties of potatoes-sweet, bitter, red, blue-which were baked, boiled, and even eaten for dessert. Now, in America, 65% of the potatoes we grow are used to make processed products-potato chips, French fries, hash browns, etc. Potatoes plus milk make a complete protein-which is why the crop has historically been so important to the world's poor. In America they are a leading source of vitamin C, and are also rich in potassium, niacin, iron, and B6.

Recipes:

Potato-Leek Soup

2 leeks diced
6 potatoes, diced
3 tbs. butter
water
1/2 cup milk
salt & pepper

Saute leeks in butter in a soup pot until leeks turn transcluscent. Add potatoes and mix until covered with butter. Add enough water to cover the potatoes. Add salt and pepper to taste. Bring to a boil and let simmer for 1/2 hour or when potatoes are soft. Put entire concoction through the food processor or blender. Add milk (you can add more to thin it or less to make it thicker). This soup can be frozen in quantity for soothing hearty meals all winter long

Rosy Home Fries

4-5 med potatoes, cooked until tender, then cubed
3 medium beets, cooked until tender, then cubed
1 tbsp canola oil 1 med onion, chopped 1 lg pepper, chopped
1/2 c minced parsley 3/4 tsp salt pepper to taste

Heat the oil in a large skilled over medium heat. Add the onions and saute for 5 minutes, stirring often. Add the potatoes and beets and saute for approximately 10 more minutes, stirring occaisionally until the potatoes begin to brown slightly. Remove from the heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately. Serves 6.

Sweet Potato Pie
This recipe comes to us from shareholder Lisa Lesure. It's a true family favorite!!

1 partially baked pie crust
1/2 lb. or ~ 2 cups mashed sweet potato
3 Tbsp. melted butter
1/4 cup maple syrup & 1/2 cup sugar
(though when Farmer Karen makes this recipe, she just uses 1/2 cup maple syrup and it tastes great...either way you like...)
3/4 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
3 eggs
3/4 - 1 cup milk

Mix all ingredients and bake at 350 degrees for about 1 hour or until pie is set.

Creamy Sweet Potato Soup

1T butter
1 onion
4 c broth
4c chopped, sweet potato
2 tart apples
4 roma tomatoes
3/4 t salt pepper
thyme
1 c milk

Heat butter in soup pot. Add onion and sauté until soft. Add the sweet potatoes and apples and stir for 2 min. Add the tomatoes, broth, salt, pepper, and thyme. Bring to a boil. Reduce heat and simmer, covered for 35-45 min (until veggies are tender). For a perfectly creamy soup, puree in a food processor or blender. For more texture, just blend a portion of the soup. Return soup to pot and gently heat while you stir in the milk. Serves 6 - 8. (from the Rolling Prairie Cookbook)

Potatoes and Tomatoes Cooked with Fresh Coconut
(Madhur Jaffrey's)

3 medium sized potatoes
4 Tbsp vegetable oil
6 cloves garlic, minced
1 whole dried hot red pepper
1 tsp. whole cumin seeds
1 ½ cup freshly grated coconut
½ tsp ground turmeric
2 tsp ground cumin seeds
1 ¼ Lbs. Fresh ripe tomatoes, peeled and diced (or 1 16-20 oz can)
2 tsp salt
2 tsp sugar
1 tsp red wine vinegar

Peel the potatoes, then cut into ¾ inch dice and put into a bowl of cold water.
Heat the oil in a heavy 3 quart pot over a medium-high flame. When hot, put in the minced garlic. Stir for about 5 seconds. Now put in the red pepper and the cumin seeds. Stir for another 3 seconds. The garlic should brown slightly, the red pepper should darken, and the cumin seeds should sizzle. Lower the heat to medium, put in the grated coconut and stir it around for 10-15 seconds.
Drain the potatoes. Add them as well as the turmeric, ground cumin, tomatoes (including any juice that may have accumulated or the juice in the can), the salt, the 1 ½ cups water. Bring to a boil. Cover, turn heat to low, and simmer for about 45 minutes, or until potatoes are tender. Stir gently every 7-8 minutes during this cooking period.
Put in the sugar and vinegar.
Stir again and cook, uncovered, for 1 minute. Serves 6.

Storage Tips: