Archive for the 'Recipes From the Garden' Category
Potatoes are a wonderful addition to any organic vegetable garden. They are easy to grow and fresh potatoes from the garden can’t be beat for taste! This recipe is a summer staple of Midwestern farmers!
¼ Cup of butter
¼ Cup flour
½ tsp. dry mustard
2 ½ Cups milk
¾ Cup cheddar cheese
¼ Cup fresh parsley
¼ Cup chives
Salt to taste
8 – 12 small new red potatoes
By digging gently in the dirt around the potato plant and feeling around for the small new potatoes, you will be able to allow the plant to keep growing while enjoying some of the fruits of your labor earlier in the season. The best size for this recipe is between that of a large super ball and a small egg.
Clean the potatoes leaving the skin on, if some of them are a little larger cut them up into the correct size. Cook them in salted boiling water until tender. Drain.
Add milk and heat. While the milk is heating mix the softened butter with the flour and dry mustard to form a smooth paste. Add this and the rest of the ingredients to the milk and potatoes and cook on low heat until thick and creamy. Serve!
Tip: For a more attractive dish garnish with a few sprigs of fresh parsley!
Most of the ingredients in this favorite dip can be grown in your organic garden! This recipe comes straight from a chef from Mexico!
4 Large Juicy Tomatoes
1 Large White Onion
1 Large Red Onion
10 Green Bunching Onions
6 -8 Red Radishes
2 Jalapeño Peppers (use one of the cores)
1 Yellow Hot Pepper
Fresh Cilantro to taste
Salt to taste
Black Pepper to taste
White Pepper to taste
Tabasco to taste
Just chop everything up mix it together let it rest for a few hours and Enjoy!
The heat in this salsa recipe is controlled by how much Tabasco Sauce you use, but you can play around with some of the hot peppers and adjust how many of them and other ingredients you use to suit your families tastes!