Mash Up

Hey everyone.  Forgive me for posting a little early this week, but better early than never.

Now everyone knows that mashed potatoes are a staple at the traditional Thanksgiving dinner.  At Weiser Family Farms we obviously love potatoes.  In fact, we eat, sleep, and dream potatoes. But if you are looking to doll up your mashed potatoes this year, don't worry we have got your back.

Why not add some Jerusalem Artichokes to the mash this year?  

By adding a new root vegetable to your mash your guests won't be able to tell just by looking, but once they have a taste them everyone will be blown away.  Jerusalem Artichokes just add this great richness to your mashed potatoes.  Trust me on this one.

Mashed Potatoes with Jerusalem Artichokes

2 Tbs. fresh lemon juice

1-½ lbs. Jerusalem Artichokes

3 lbs. yellow fleshed potatoes, peeled cut into 2-inch pieces*

1 tsp. salt

½ cup crème fresh or sour cream

¼ cup (1/2 stick) butter

6 Tbs. chopped fresh chives

Fill large pot half full with cold water, add lemon juice.  Peel artichokes, cut into 1-inch pieces and add to pot. Bring to a boil.  Cover and boil artichokes until almost tender, about 20 minutes. Drain.  Return artichokes to pot.  Add potatoes, salt, and enough water to cover vegetables: bring to boil.  Cover and boil until vegetables are very tender, about 25 minutes.  Drain.  Return vegetables to pot and set over low heat.  Add crème fresh and butter.  Mash until mixture is almost smooth.  Can be made 2 hours ahead.  Rewarm over medium low heat, stirring frequently.  Stir in chives

*this recipe says to peel your Jerusalem Artichokes, but I never do.  If you are the type of person who doesn't like potato skin in your mashed potatoes, then peel the Jerusalem Artichokes.  But if you don't mind, save yourself the effort.

We've Got The Beets

Hey everyone.  I hope you all had a great Halloween.

Starting this week, we now have beets!  We have three different varieties: Golden, Bull's Blood, and Chioggia.  And for a limited time we will be selling them with the tops.  Beets just don't get any fresher than that.

Now is the time to start thinking about Thanksgivings and now that we have beets let's get into it.  I have the perfect recipe for you.  I make this all the time at home.  It is really easy, really good, and will really impress your friends and family.  Just beet it!

Salad of Roasted Beets and Arugula with Blue Cheese Dressing*

Ingredients

• 3 bunches baby beets, washed, trimmed, and halved    
• 1/3 cup extra-virgin olive oil
• 1 handful fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 5 bunches arugula, washed, dried, and hand-torn
• Celery leaves from 1 bunch celery, about 1/2 cup
• 1 cup walnut halves and pieces, toasted
• 1/2 pound blue cheese, crumbled
• 1 cup sour cream
• 2 tablespoons chopped fresh chives
• 1 lemon, juiced

Directions

Preheat the oven to 400 degrees F.

Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and put them in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.

To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.

Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

*Recipe courtesy of Tyler Florence and Food Network

Everything but the Turkey!

Hey Everyone!

I know everyone is thinking about getting ready for Halloween, but I am already thinking about Thanksgiving.  I love Thanksgiving.  I love getting together with my family and eating, eating, eating.  

At Weiser Family Farms we are here for you and all your Thanksgiving needs.  We have everything you could want for the Thanksgiving holiday: Butternut squash, Jerusalem artichokes, onions, parsnips, carrots, and beets.  Oh...and of course potatoes!

Over the next month I will be posting awesome recipes for your Thanksgiving dinner.  This week it is a recipe for sauteed parsnips and carrots with honey and rosemary.  Mmmmm.  Check it out:

Sauteed Parsnips and Carrots with Honey and Rosemary
2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

*Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.

(c) Bon Appétit, November 2007, Molly Stevens

Hear All About Our Onions on KCRW

Want to hear the low down on the four different onion varieties we have this fall?

Head on over to KCRW's webpage and listen to Good Food.  Alex was on during the Market Report segment and you can hear him explain the different onions types and what they taste like.  Also check out the awesome pictures of the Weiser Farm onions.  I know they look good, but they taste even better!

Fall and Winter Preview