1 pound small blue potatoes, unpeeled but washed whole, any sprouts or bruises removed
1/4 cup olive oil
2 tablespoons dried rosemary leaves, slightly crushed
1 tablespoon sea salt, slightly crushed

Preheat oven to 400 degrees F. Cover bottom of natural finish skillet with heat-resistant handle (cast iron works best) with the oil. Cut potatoes into quarters, add to skillet and toss to coat with oil. Position skillet on middle rack of oven. Roast potatoes for 20 minutes. Turn off oven heat. Stir potatoes and keep them in oven another 10 minutes. Stir potatoes one last time, then transfer to a serving bowl, tossing the rosemary and salt mixture over them. Serves 4.


3 pounds (about 6 cups) blue potatoes
2 1/2 ounces (about 2 to 4 cloves, depending on size) roasted garlic
1/4 cup sour cream
1 Tbsp. butter
2 Tbsp. Parmesan, grated
Salt and pepper

Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.



1/2 pound baby red rose potatoes (new potatoes)
1/2 pound baby white rose potatoes
1/2 pound small blue (or purple) potatoes
1/4 cup mayonnaise
1/8 cup ranch dressing
1/2 Tablespoon champagne vinegar (or white vinegar)
1/4 teaspoon dried dill weed
Pinch of sugar (optional)
1/4 cup thin-sliced green onions(scallions),tops included
Salt and freshly ground black pepper to taste
Grape tomatoes for garnish

Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces. Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld. Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.

*Notes: Waxy potatoes such as red rose, white rose, blue, purple, and gold potatoes are best for potato salad because they are not grainy or mealy and hold together well. You may substitute chopped chives for the green onions. Makes 6 servings.



1 large onion, sliced
2 Tbsp. butter or vegetable oil
1 medium bulb celeriac, peeled and sliced 1/4-inch thick
1 1/2 tsp. chopped fresh thyme
3 large potatoes, peeled and sliced 1/4-inch thick
4 1/2 cups whole milk
1/2 cup roasted, peeled, seeded, and chopped Poblano peppers
2 tsp. salt
1/2 tsp. black pepper
2 tsp. sugar
1 Tbsp. rice wine vinegar

Sauté onions in butter or oil until completely cooked, about 15 minutes. Add celeriac and thyme; cook stirring frequently, 5 to 10 minutes. Add potatoes, milk, and peppers, simmer until potatoes and celeriac are cooked through. Blend smooth in food processor. Season with salt, pepper, sugar, and rice wine vinegar. Serves 4.

(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)


2 Tbsp. butter or vegetable oil
1 large leek, washed thoroughly & sliced thin (or 1 large onion, chopped)
1 large or 2 medium celeriac, peeled & cut into 1-inch cubes
1 1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 tsp. salt
1/2 tsp. ground allspice or nutmeg
4 cups water or unsalted vegetable broth
1 cup apple cider
1 cup light cream or milk (optional)
Salt and pepper to taste
1/4 cup toasted pecans or almonds, chopped coarsely

Heat the butter or oil in large pan over medium-low heat. Sauté the onions, stirring occasionally for about 10 minutes, or until lightly browned. Add the celeriac, sweet potatoes, and salt. Cover and cook, tossing a few times, for about 10 minutes. Add the allspice or nutmeg and stir for another minute. Pour in water and apple cider. Increase heat and simmer for about 30 or 40 minutes, until very tender. Cool to lukewarm, & purée in a blender or food processor and return to the pot (or use a stick blender to purée the soup in the pot.) Stir in the cream or milk. Salt and pepper to taste. Serve warm and add nuts. Serves 6.

(from The Genesis Farm Cookbook)


1 lb. green tomatoes, chopped
1/2 lb. onions, chopped
1/2 lb. honey
1/2 lb. raisins
1 pint cider vinegar
1 Tbsp. sea salt

Simmer all together until thickish. Bottle hot in sterilized jars.

(from "Simple Food for the Good Life" by Helen Nearing)


1 lg. green tomato per person
eggs & milk (2Tbs. milk per egg)
oil for frying
breading (cornmeal, bread crumbs or flour)
salt and pepper or other seasonings (See recipe.)
Parmesan cheese
Slice tomatoes 1/2 inch thick. Combine milk and eggs in one bowl and breading and seasonings in another. (Alternate seasonings include: basil, oregano, curry powder, sesame seed, or chili powder.) Dip tomato slices first into egg mixture, then into breading/seasoning mixture, and fry until golden brown on both sides.

(from "What Do You Do With This Stuff?")