Driftless Organics
50561 County Road B Soldiers Grove WI 54655
608 624 3735
josh.engel@driftlessorganics.com
noah.engel@driftlessorganics.com
mike.lind@driftlessorganics.com
50561 County Road B Soldiers Grove WI 54655
608 624 3735
josh.engel@driftlessorganics.com
noah.engel@driftlessorganics.com
mike.lind@driftlessorganics.com
Driftless
organics
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POTATOES
Good Stuff to Know:
Potatoes are our signature crop, and we've been growing all sorts of different varities and colors for the last 17 years!
Storage Tips
Store out of the light, in a paper bag, in the pantry or cupboard.
Potatoes are our signature crop, and we've been growing all sorts of different varities and colors for the last 17 years!
Storage Tips
Store out of the light, in a paper bag, in the pantry or cupboard.
RECIPES
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Cooking &
Eating Tips
Different colored potatoes have defining flavors, textures and attributes when cooked:
Blue Potatoes are great for hash browns or cut into discs and fried or roasted.
Red Potatoes are awesome when roasted.
Yellow potatoes are wonderful when boiled or steamed.
Eating Tips
Different colored potatoes have defining flavors, textures and attributes when cooked:
Blue Potatoes are great for hash browns or cut into discs and fried or roasted.
Red Potatoes are awesome when roasted.
Yellow potatoes are wonderful when boiled or steamed.
Parsnip & Potato Mash
4 pounds potatoes, peeled and quartered
1 pound parsnips, peeled and cut into large chunks
1 tablespoon salt
1 cup milk
6 to 8 tablespoons unsalted butter
Freshly ground pepper
Place potatoes and parsnips in a large pot, cover with water, and add 1 tablespoon salt. Bring to a simmer and cook for 20 to 25 minutes, or until potatoes are very tender. Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer). Heat milk with 6 tablespoons of butter until scalding and then add in slowly, mashing or stirring into potatoes until smooth. Season with pepper. Dot with remaining butter, if desired.
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Potato Leek Soup
4 Tbsp. butter
1 medium onion, coarsely chopped
3 c. leeks, cut in half the long way & cut in 1/2 inch slices
4 ribs celery
1 tsp. dried thyme (or 1 Tbsp. fresh)
4 c. potatoes, cubed
1 quart vegetable or chicken broth (or water in a pinch)
1/2 tsp. ground nutmeg
1 c. half & half
salt & pepper to taste
fresh tarragon &/or fresh parsley, chopped, for garnish
In a large soup pot, saute onions in butter for a minute or two. Add leeks, celery, & thyme & saute for another couple minutes. Add potatoes, broth, & nutmeg & bring to a boil. Reduce heat & simmer with a lid on for about 20 minutes, until potatoes are soft. Add 1/2 & 1/2, salt & pepper. At this point you can simmer it a bit longer & serve it broth-y with chunks or puree half of it or all of it. Add fresh herbs to serve. Serves 6-8.
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Roasted Root Vegetables
8 c. mixed root vegetables, cut in 1” pieces (carrots, potatoes, sweet potatoes, turnips, beets, rutabaga, celeriac, fennel, etc.)
1 large onion, cut into large wedges (or several shallots cut in halves)
3 Tbsp. olive or sunflower oil
2 Tbsp. honey
2 Tbsp. balsamic vinegar
salt & pepper to taste
6 cloves garlic, coarsely chopped
3 Tbsp. fresh herbs (like rosemary, thyme, sage, or parsley), chopped
Preheat oven to 400 degrees. Place cut root vegetables & onions in a large, deep baking dish. Whisk together olive oil, honey, & balsamic in small bowl & pour over vegetables. Add salt & pepper & toss to coat. Roast for 30 minutes (uncovered), stirring a couple of times. Add garlic & fresh herbs & continue to roast for another 15-20 minutes, until vegetables are caramelized on outside & tender on inside. Serve hot.
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Roasted Rosemary Potatoes
3 cups cubed Driftless Organics potatoes
1/8 cup Drifless Organics Sunflower Oil (or a good olive oil)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tbsp minced garlic (3 cloves)
2 tbsp minced fresh rosemary leaves
Preheat the oven to 400 degrees F. Place cubed potatoes in a bowl with the oil, salt, pepper, garlic and rosemary; and toss until well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Serve while hot.
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Red Potato Colcannon
This is a much healthier version of the traditional Irish hot-dish that
normally contains bacon/ham and loads of butter and cream. Try
it - it’s plenty good!
1 pound red potatoes, scrubbed and cubed (don’t peel ‘em!)
1 tablespoon butter
1/2 cup onion, thinly sliced
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup low-fat milk milk
1 teaspoon salt
1/4 teaspoon pepper
Steam or boil potatoes until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes. Reduce heat to low. Stir in milk, salt and pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency. Serves 4.
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MISO GARLIC MASHED POTATOES
1 bulb garlic, unpeeled
1/2 teaspoon olive oil
2 pounds potatoes, rinsed and quartered
Salt and pepper to taste
3/4 to 1 cup plain soy milk (unsweetened)
2 tablespoons aged barley miso
Chives or green onions, finely chopped (for garnish)
Heat oven to 425°F. Slice 1/2-inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with salted water. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes. Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm. Serves 6.
4 pounds potatoes, peeled and quartered
1 pound parsnips, peeled and cut into large chunks
1 tablespoon salt
1 cup milk
6 to 8 tablespoons unsalted butter
Freshly ground pepper
Place potatoes and parsnips in a large pot, cover with water, and add 1 tablespoon salt. Bring to a simmer and cook for 20 to 25 minutes, or until potatoes are very tender. Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer). Heat milk with 6 tablespoons of butter until scalding and then add in slowly, mashing or stirring into potatoes until smooth. Season with pepper. Dot with remaining butter, if desired.
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Potato Leek Soup
4 Tbsp. butter
1 medium onion, coarsely chopped
3 c. leeks, cut in half the long way & cut in 1/2 inch slices
4 ribs celery
1 tsp. dried thyme (or 1 Tbsp. fresh)
4 c. potatoes, cubed
1 quart vegetable or chicken broth (or water in a pinch)
1/2 tsp. ground nutmeg
1 c. half & half
salt & pepper to taste
fresh tarragon &/or fresh parsley, chopped, for garnish
In a large soup pot, saute onions in butter for a minute or two. Add leeks, celery, & thyme & saute for another couple minutes. Add potatoes, broth, & nutmeg & bring to a boil. Reduce heat & simmer with a lid on for about 20 minutes, until potatoes are soft. Add 1/2 & 1/2, salt & pepper. At this point you can simmer it a bit longer & serve it broth-y with chunks or puree half of it or all of it. Add fresh herbs to serve. Serves 6-8.
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Roasted Root Vegetables
8 c. mixed root vegetables, cut in 1” pieces (carrots, potatoes, sweet potatoes, turnips, beets, rutabaga, celeriac, fennel, etc.)
1 large onion, cut into large wedges (or several shallots cut in halves)
3 Tbsp. olive or sunflower oil
2 Tbsp. honey
2 Tbsp. balsamic vinegar
salt & pepper to taste
6 cloves garlic, coarsely chopped
3 Tbsp. fresh herbs (like rosemary, thyme, sage, or parsley), chopped
Preheat oven to 400 degrees. Place cut root vegetables & onions in a large, deep baking dish. Whisk together olive oil, honey, & balsamic in small bowl & pour over vegetables. Add salt & pepper & toss to coat. Roast for 30 minutes (uncovered), stirring a couple of times. Add garlic & fresh herbs & continue to roast for another 15-20 minutes, until vegetables are caramelized on outside & tender on inside. Serve hot.
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Roasted Rosemary Potatoes
3 cups cubed Driftless Organics potatoes
1/8 cup Drifless Organics Sunflower Oil (or a good olive oil)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tbsp minced garlic (3 cloves)
2 tbsp minced fresh rosemary leaves
Preheat the oven to 400 degrees F. Place cubed potatoes in a bowl with the oil, salt, pepper, garlic and rosemary; and toss until well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Serve while hot.
________________________________________
Red Potato Colcannon
This is a much healthier version of the traditional Irish hot-dish that
normally contains bacon/ham and loads of butter and cream. Try
it - it’s plenty good!
1 pound red potatoes, scrubbed and cubed (don’t peel ‘em!)
1 tablespoon butter
1/2 cup onion, thinly sliced
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup low-fat milk milk
1 teaspoon salt
1/4 teaspoon pepper
Steam or boil potatoes until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes. Reduce heat to low. Stir in milk, salt and pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency. Serves 4.
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MISO GARLIC MASHED POTATOES
1 bulb garlic, unpeeled
1/2 teaspoon olive oil
2 pounds potatoes, rinsed and quartered
Salt and pepper to taste
3/4 to 1 cup plain soy milk (unsweetened)
2 tablespoons aged barley miso
Chives or green onions, finely chopped (for garnish)
Heat oven to 425°F. Slice 1/2-inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with salted water. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes. Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm. Serves 6.