It's that time of year again!
...Didn't I say that about blueberry picking? Potatoes and blueberries go hand in hand, really. One does both of those activities in the fall...
In any case, it's potato time!
I felt like it took forever for the potatoes to be ready. I thought for sure they would be ready Labor Day weekend. A quick drive to the fields determined that they needed a bit more time. Finally, we got the call and raced to the potato fields.
The boys stood transfixed by the potato digger. When the tractor and plow dug up a row of potatoes Arthur, Robinson, and I got to work. Balin contented himself with playing in the dirt.
Last year, we picked 150 lbs. of potatoes. Sadly, I'd guess that about 50 lbs. went bad before we could process them (we stored them in the arctic entry and they froze). This year we were much more judicious in our potato selection. We chose small and medium potatoes and avoided potatoes with cracks or scars. We also bought 100 lbs., which turned out to be perfect. It also helped that we bought four additional dehydrator trays so we were able to dehydrate twice as many hash browns at one time.
In the end, we canned 21 cans of potatoes, dehydrated 3 gallon-sized bags of hash browns, and froze 6 quart-sized containers of mashed potatoes. We had about 30 lbs. of potatoes left, so I created this soup to eat up some of the extra potatoes. Sadly, it's not a meal I can freeze, but it's so good, I promise there won't be any leftovers.
Enjoy!
On the Menu: Creamy Potato Soup
1 carrot
1 stalk celery
1/2 onion
3 large potatoes
3 tbs. butter
1/4 cup flour
2 1/2 cups water + 1 bullion cube or 1 cup broth + 1 1/2 cups water
1 cup milk
salt and pepper to taste
Garnishes (opt): green onions, bacon, sour cream, cheddar cheese
1. Melt butter in a large pot. Saute chopped celery, carrot, onion, and potatoes until onions are transparent, about 5 minutes.
2. Add flour to pot and coat vegetables thoroughly. Add water and bullion cube or water and broth and stir well. Bring to a boil and simmer for approximately 10-15 minutes, or until vegetables are tender. The liquid in the pot will thicken.
3. Pour vegetables and liquid into a blender and blend well. You may need to blend in batches. Return the puree to the large pot and add milk. Heat through, then serve with garnishes.
Blessed be.
...Didn't I say that about blueberry picking? Potatoes and blueberries go hand in hand, really. One does both of those activities in the fall...
In any case, it's potato time!
I felt like it took forever for the potatoes to be ready. I thought for sure they would be ready Labor Day weekend. A quick drive to the fields determined that they needed a bit more time. Finally, we got the call and raced to the potato fields.
Last year, we picked 150 lbs. of potatoes. Sadly, I'd guess that about 50 lbs. went bad before we could process them (we stored them in the arctic entry and they froze). This year we were much more judicious in our potato selection. We chose small and medium potatoes and avoided potatoes with cracks or scars. We also bought 100 lbs., which turned out to be perfect. It also helped that we bought four additional dehydrator trays so we were able to dehydrate twice as many hash browns at one time.In the end, we canned 21 cans of potatoes, dehydrated 3 gallon-sized bags of hash browns, and froze 6 quart-sized containers of mashed potatoes. We had about 30 lbs. of potatoes left, so I created this soup to eat up some of the extra potatoes. Sadly, it's not a meal I can freeze, but it's so good, I promise there won't be any leftovers.
Enjoy!
On the Menu: Creamy Potato Soup1 carrot
1 stalk celery
1/2 onion
3 large potatoes
3 tbs. butter
1/4 cup flour
2 1/2 cups water + 1 bullion cube or 1 cup broth + 1 1/2 cups water
1 cup milk
salt and pepper to taste
Garnishes (opt): green onions, bacon, sour cream, cheddar cheese
1. Melt butter in a large pot. Saute chopped celery, carrot, onion, and potatoes until onions are transparent, about 5 minutes.
2. Add flour to pot and coat vegetables thoroughly. Add water and bullion cube or water and broth and stir well. Bring to a boil and simmer for approximately 10-15 minutes, or until vegetables are tender. The liquid in the pot will thicken.
3. Pour vegetables and liquid into a blender and blend well. You may need to blend in batches. Return the puree to the large pot and add milk. Heat through, then serve with garnishes.
Blessed be.
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