From the Local Food Hub
- White Potatoes
- Green Cabbage
From Tricycle Gardens
- Siberian kale
From Albert's Organics
- Bartlett Pears
HORSERADISH CREAM SAUCE
Serve on top of grilled salmon and wilted spinach
1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
a classic for St. Patrick's Day
2 pounds cabbage, shredded
2 cups water
4 pounds potatoes, peeled and quartered
2 cups milk
1 cup chopped green onions
Salt and coarsely ground pepper to taste
1/4 cup butter, melted
Crumbled cooked bacon and minced fresh parsley
In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. Yield: 12-16 servings.