Our Farm to Kitchen CSA subscribers are eating well today after picking up their Week #4 box of farm-fresh goods on Friday. Take a look at some of the treasures they took home with them!
We have extended the registration, and there’s still time to be part of the program. You can partake in 12 weeks of the fresh goodness by signing up online today – click here. Each Friday, you’ll pick up your box of CSA produce, eggs and other garden marvels at The Culinary Center of Kansas City in Downtown Overland Park, through Oct. 30.
Included in the box is a recipe with a suggestion of how you could use some of the fruits or vegetables included in the week’s harvest. This week, for example, we included the following recipe for Duchesse Potatoes. Makes a great dish for entertaiing as well as a weeknight meal. Enjoy!
Duchesse Potatoes
- Spray oil, for pan
- 1 pound potatoes, peeled
- 2 egg yolks
- 3 tablespoons butter, unsalted, melted, plus more, for garnish
- 3 tablespoons parmesan cheese
- ½ teaspoon salt
- ½ teaspoon white ground pepper Â
- ¼ teaspoon ground nutmeg
- 2 tablespoons parsley, fresh, chopped
- Paprika, to taste
Preheat oven to 350 degrees. Lightly spray a large baking sheet with spray oil and set aside.
In a large stockpot add potatoes and just enough water to cover them. Bring to a boil over medium heat and cook until potatoes are soft. Remove from heat and drain through a colander. Transfer potatoes to a large mixing bowl and mash with a potato masher. Add yolks, butter, cheese, salt, pepper, and nutmeg. Stir to combine well.
Transfer potatoes to a pastry bag fitted with a star tip.  On a baking sheet, pipe potatoes into rosettes by circling star tip 3 times and stopping in the middle. Sprinkle parsley and paprika over top and place in oven. Bake until golden brown. Remove from oven and drizzle melted butter over top, for garnish. Serve warm.
Makes 5 to 7 servings