At the Fruitful Nut, we are bringing in a new variety to add to our Potato Jazz line. They are fingerling potatoes.
These little potatoes are great to spice up any meal or to eat alone. Packed with good carbs, they are healthy as well as delicious.
For this week's market we are also adding fresh baby red potatoes. These will come at about $2.75 each. These are great in recipes such as Cream Peas and Potatoes or to make creamy mashed potatoes. If you prefer a more simple method, boiled red potatoes are great by themselves. For recipes see below. Also don't forget about our discount promotion going on. If you buy two or more items you will receive a coupon for 10% off your next visit.
To give you a heads up next week we launch our weekly gardening tip to help you in your Green Endevors. We will cover such topics as box gardens, pest management, high yield tips and planting methods. We will also feature news articles related to our topic of the week.
Thanks and we look forward to seeing you at the market!
Creamed Peas and Potatoes
- 6 Servings
- Prep: 10 min. Cook: 25 min.
Ingredients
- 1 pound small red potatoes
- 2-1/2 cups frozen peas
- 1/4 cup butter, cubed
- 1 green onion, sliced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 2 cups milk
Directions
- Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender.
- Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add the milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce. Yield: 6 servings.
Nutrition Facts: 3/4 cup equals 236 calories, 11 g fat (6 g saturated fat), 28 mg cholesterol, 355 mg sodium, 28 g carbohydrate, 4 g fiber, 8 g protein.
Creamed Potatoes & Peas published in Taste of Home April/May 2009, p65
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