Potatoes

Radical Roots Bake

Great thanks to Farm Share members Steve and Taylor for this great recipe!

Root vegetables become tender and deeply flavored when cooked slowly in a bit of liquid.

• 1.5 pounds potatoes
• 1 pound beets
• 2 large carrots
• 1 large turnip
• parsnips
• chunks of winter squash (peeled)
• 1 large sweet onion
• 2 large garlic cloves
• 4 tbsp olive or canola oil
• 1 tsp paprika
• salt and pepper

1.    Preheat Oven to  400̊.

2.    Mix oil, paprika, salt and pepper in a large mixing bowl and set aside.

3.    Cube potatoes, beets and turnip.  Dice carrots and onion.  Mince garlic.

4.    Add all of the cut root vegetables to the oil mixture in the large bowl and mix well so all vegetables have oil on them.

5.    Pour vegetables onto a large baking sheet and bake in the over at 400̊  for 30-40 minutes, or until tender.  Stir once during baking.

6.     Stir again after removing from the oven, then serve and enjoy!

CURRIED SAUSAGE STEW

Thanks to Kate Thomas of Rutland City for this delicious sounding recipe of her own creation!!!

(see note below for a vegan option!)
Gluten free! 

3 potatoes, about fist size, cut into bite size pieces
4-5 carrots, peeled and cut into 1 1/2 inch lengths, or halved and cut if they are extra stout
1 clove garlic, minced (more to taste)
3 leeks, sliced thin
3 large fresh tomatoes, diced OR
one 15 oz. can diced tomatoes, with some canning water left in
1 lb. Boardman Farm chorizo sausage, cut into bite size pieces
about 15 leaves of kale, ripped up
half a can of tomato paste
one 15 oz. can chickpeas, drained 

a few fresh rosemary leaves

1tsp. fresh thyme
tumeric, coriander, cumin, cayenne to taste. I like:
2 tsp. tumeric
1/4 tsp. coriander
1tbsp. cumin
1/4 tsp. cayenne
salt and pepper to taste
a little water if it dries out

FOR VEGAN STEW: add another can of chickpeas, 2 tbsp. olive oil, and omit sausage.

Put everything in a dutch oven and stir it up. Cover. Stick it in the oven at 425 degrees for about an hour. 
You could also do this in a crock pot on low for 8 hours. Stir occasionally. Serves 4-6.

HEARTY ITALIAN SAUSAGE & POTATO SKILLET 
From Jim and Liz Grimes

1 Tbsp extra virgin olive oil 
1 lb. Italian turkey sausage (any kind of sausage you like can be used, even meatless) 
1 med sweet onion, chopped into 1/2 inch pieces 
1 lb. potatoes, chopped into 1/2 inch pieces
2 cloves garlic, minced 
1 pint cherry tomatoes, sliced in half (divided) 
1 Tbsp chopped rosemary 
1 Tbsp chopped basil 
1/2 tsp Kosher or sea salt 
1/2 tsp fresh ground pepper

1. Warm oil in a large skillet over medium-high heat, add sausages and cover. Cook until browned, turning once. After sausages are browned add potatoes, onion, salt and pepper. Cover. Stir often. 

2. Remove sausages once they are mostly cooked through. Spread potato mixture across skillet and cook for about 10 minutes, stirring occasionally. 

3. Slice sausage into 1/2" pieces and return to pan. Add rosemary, garlic and 1/2 of tomatoes. Cook about 5 minutes or until tomatoes are cooked. Add basil, remaining tomatoes and stir to combine. Dig in! 

Serves 4
Active time 20 min. 
Total time 30 min.