What’s In Season? Red Potatoes – Just In Time for St. Patty’s Day!

Is it ironic that red potatoes just happen to be in season for the St. Patrick’s holiday coming up? Hmmmmmm. We can’t think of a better way to celebrate than with some hearty, delicious potato recipes!

Right now, even organic red potatoes are available from Canada and the Northwest US storage crops – which means value priced for you!

How to pick the best red potatoes?

Select potatoes that are dry, free from odor and/or sprouts. They should also feel firm.

What’s the Best Way to Store potatoes?

You should always store potatoes in a cool, dark place such as the bottom of your pantry.

How To Eat Potatoes:

Who doesn’t love potatoes? We love this just roasted in the oven with butter, garlic, onion and some fresh herbs like Rosemary or Chives. Or, you can make a nice red-skinned potato salad!

Looking for something more Irish? Try this amazing recipe from local vegan cook, Michelle Thiele! (you can find the original recipe on MommyNearest.com, as well as more delicious recipes from Michelle!)

Colcannon

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Vegan (dairy- and egg-free) and gluten-free

– 4 large potatoes (I have a weakness for Yukon gold potatoes, but any spud will do)

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 small head of cabbage, cored and thinly sliced

– 1 bunch of kale, de-stemmed and chopped into bite sized pieces

– ½ cup unsweetened almond milk (can substitute vegetable broth, or any other non-dairy milk)

– 1-2 cups low-sodium vegetable broth

– extra virgin olive oil, to taste

– salt and pepper, to taste

Directions:

1. Place potatoes in a pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender.

2. While the potatoes cook, sauté the onion and garlic in olive oil until translucent and fragrant. Add the cabbage and kale, and cook until the vegetables are slightly wilted but still have a little bite to them. Set aside.

3. When the potatoes are done, drain the pot well, then use a ricer to press the potatoes into the same pot (the residual heat in the pot helps to evaporate excess water in the potatoes). If you do not have a ricer, you can use a potato masher. Stir in the almond milk and some of the vegetable broth until the potatoes have a silky, creamy consistency. Stream in a few tablespoons of olive oil if desired for additional richness and flavor.

4. Fold in the sautéed onions and greens. Season with salt and pepper to taste and serve warm.