DOWN on the FARM
with Tom Willey
First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
basil beets brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips plum potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
from Lucy Madden’s The Potato Year.
Traditionally served on St. Andrew’s Day
1 lb. Potatoes, peeled & cut up
1 lb. Rutabagas, peeled & cutup
4 Tbls. butter
a bit of hot milk
salt and freshly ground pepper
chopped Parsley for garnish
Cook potatoes and rutabagas separately in salted water. When tender, drain and puree each vegetable. Fold the purees together with butter and warm milk. Season to taste.