Smashed Potatoes
Crooked Fence Farm
Ingredients:
1 lb. small potatoes (fingerling, all blue, red, etc.)
Salt & Pepper
Oil for frying
Directions:
Rinse/scrub your potatoes of any residual dirt. If you have potatoes that are larger than about 2-3 inches long or wide, cut into smaller pieces of about 2 inches. Place your potatoes in a pot and cover with water. Add a large pinch of salt. Bring the water to a boil and cook the potatoes until they are almost done, but not all the way soft. They should still be slightly firm in the middle if poked with a knife.
Drain the potatoes and let them cool for a bit. Meanwhile, in the heaviest skillet or pan you have, heat about ½ cup of oil cooking oil (olive oil, vegetable oil, coconut oil, and even butter all work!) over medium heat. Really let the oil heat thoroughly for ideal frying. Once the potatoes are cool enough to handle, place them on a cutting board. With your palm or a small skillet, press them down so they smash! You’re looking for a flat disc of potato, but don’t press them so much that they crumble or break apart.
Place your smashed potatoes in the oil and fry on both sides until crispy and golden. Voila! You have a crispy smashed potato with a fluffy and creamy interior.
Enjoy!
Coconut Curry Summer Squash Soup
FlavortheMoments.com
Ingredients:
1 Tbs. extra virgin olive oil
1 yellow onion, chopped
1 clove garlic, minced
¾ tsp. curry powder
1½ lbs. summer squash, cut into 1" pieces
4 cups vegetable stock
¼ cup coconut milk
juice of ½ lime,
salt and pepper, to taste
chopped fresh basil, for serving
Directions:
Heat the olive oil in a large pot oven over medium heat. Add the onion and saute until translucent. Add the garlic and curry powder, and saute 30 seconds. Add the squash and saute 2 minutes longer. Add the stock, and bring to a boil. Once boiling, reduce heat to medium low and simmer 15 minutes or until the squash is tender. Remove from heat.
Puree the soup in a blender or food processor leaving the insert out of the top to allow the steam to escape.
Pour back into cooking pot (not over heat) and add the coconut milk, lime juice, and salt and pepper, to taste. Taste and adjust the seasoning if necessary. Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired.
Crooked Fence Farm
Ingredients:
1 lb. small potatoes (fingerling, all blue, red, etc.)
Salt & Pepper
Oil for frying
Directions:
Rinse/scrub your potatoes of any residual dirt. If you have potatoes that are larger than about 2-3 inches long or wide, cut into smaller pieces of about 2 inches. Place your potatoes in a pot and cover with water. Add a large pinch of salt. Bring the water to a boil and cook the potatoes until they are almost done, but not all the way soft. They should still be slightly firm in the middle if poked with a knife.
Drain the potatoes and let them cool for a bit. Meanwhile, in the heaviest skillet or pan you have, heat about ½ cup of oil cooking oil (olive oil, vegetable oil, coconut oil, and even butter all work!) over medium heat. Really let the oil heat thoroughly for ideal frying. Once the potatoes are cool enough to handle, place them on a cutting board. With your palm or a small skillet, press them down so they smash! You’re looking for a flat disc of potato, but don’t press them so much that they crumble or break apart.
Place your smashed potatoes in the oil and fry on both sides until crispy and golden. Voila! You have a crispy smashed potato with a fluffy and creamy interior.
Enjoy!
Coconut Curry Summer Squash Soup
FlavortheMoments.com
Ingredients:
1 Tbs. extra virgin olive oil
1 yellow onion, chopped
1 clove garlic, minced
¾ tsp. curry powder
1½ lbs. summer squash, cut into 1" pieces
4 cups vegetable stock
¼ cup coconut milk
juice of ½ lime,
salt and pepper, to taste
chopped fresh basil, for serving
Directions:
Heat the olive oil in a large pot oven over medium heat. Add the onion and saute until translucent. Add the garlic and curry powder, and saute 30 seconds. Add the squash and saute 2 minutes longer. Add the stock, and bring to a boil. Once boiling, reduce heat to medium low and simmer 15 minutes or until the squash is tender. Remove from heat.
Puree the soup in a blender or food processor leaving the insert out of the top to allow the steam to escape.
Pour back into cooking pot (not over heat) and add the coconut milk, lime juice, and salt and pepper, to taste. Taste and adjust the seasoning if necessary. Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired.
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