Pennsylvania Vegetables in Season Right Now - Potatoes

The potato is certainly one of the most versatile vegetables and thankfully so since it's relatively easy to enjoy them in Pennsylvania year-round. This is due to the fact that the potato is an excellent storage vegetable. Since its versatility allows us to enjoy it in light summer dishes, as well as hearty cold-weather meals, there's not reason you shouldn't take advantage of the fresh bounty and stock up from a local farmer. Chances are there's a local source near you. Call around and let them know you would like a bushel or more depending on your family size.

The trick to keeping them fresh all winter long is to keep them:

  • totally intact - try your best not to bruise or knick them
  • cool, but not refrigerated
  • well ventilated
  • out of any direct or indirect sunlight

In super ideal conditions, potatoes can stay good as long as 5 months!

Once you're stocked up and have an ideal storage space for them, give these recipes a try.

White, Red and Gold Ranch Potatoes by PCPG (Pennsylvania Co-Operative Potato Growers)

You'll need:

  • 5-7 White, Red and/or Gold Potatoes – large or petite potatoes will work (adjust your quantity accordingly)
  • 3 T Butter – reserve some for drizzling (Olive Oil may be used as a substitute)
  • 1 Hidden Valley Ranch Packet

Full recipe: http://www.paveggies.org/press-release/make-this-with-pa-produce-white-red-and-gold-ranch-potatoes/

Potato Pizza with Caramelized Shallots

You'll need:

  • Olive Oil (to grease bowl and pizza pan)
  • 2 Medium-Sized Cooked Baking Potatoes Peeled & Mashed (enough to
    make 1 cup firmly packed smooth mashed potatoes)
  • 2 Cups Sifted Bread Flour (plus more to dust work surface
    and knead dough)
  • 1 Tbs. Finely Chopped Fresh Sage or 1-1/2 Tsp. Ground Dried Sage
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Freshly Ground Pepper
  • 1 Tsp. Active Dry Yeast
  • 1/2 Cup Warm Milk
  • 1/2 Tsp. Sugar
  • 1/4 Cup (1/2 stick) Unsalted Butter
  • 12 Ounces Shallots Very Thinly Sliced
  • 1 Tsp. Sugar
  • 2 Tbsp. Red Wine Vinegar
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Freshly Ground Pepper
  • 6 Ounces Part Skim-Milk Shredded Mozzarella
  • 6 Strips Lean Slab Bacon Fried Until Crisp Crumbled to Garnish
  • 8 Whole Fresh Basil Leaves to Garnish

Full recipe: https://pacooppotatoes.com/recipes/potato-pizza-with-caramelized-shallots/

Roasted PA Potatoes - Seasoned Two Ways

You'll need:

  • Pennsylvania potatoes, scrubbed and chopped, cubed or sliced
  • Fresh rosemary, de-stemmed and chopped
  • Good quality olive oil
  • Kosher salt and black pepper, to taste
  • Fresh herbs, such as parsley, basil, thyme, etc., chopped and mixed
  • Unsalted butter, softened at room temperature
  • Fresh garlic gloves, chopped

Full recipe: https://www.paeats.com/recipe/pennsylvania-potatoes-seasoned-two-ways/

Dutch Stuffing

You'll need:

  • 6 potatoes, peeled and quartered
  • 6 tablespoons butter, divided
  • 1 egg, beaten
  • 1/4 to 1/2 cup whole PA milk
  • 1/2 teaspoon paprika
  • Salt and pepper
  • 1 onion, chopped
  • 1 stalk celery, diced
  • 1 tablespoon fresh parsley, chopped
  • 3 slices country bread, cubed

Full recipe: https://www.paeats.com/recipe/dutch-stuffing/

Warm Summer Potato Broccoli Salad with Corn Chard Hash

You'll need:

  • 1 lb. purple fingerling potatoes, halved
  • ½ sweet Vidalia onion, diced
  • 1 bunch Swiss chard, chopped, stems reserved and chopped
  • 2 ears of corn, sliced off the cob
  • ¼ cup olive oil, divided
  • Juice of one lemon
  • ½ red onion, diced
  • ¼ cup water, approximately
  • 3 cups broccoli, chopped
  • ½ cup parsley, chopped
  • Salt and freshly cracked black pepper, to taste

Full recipe: http://www.thedharmakitchen.com/carrie-havranek/265?rq=potato

Broccoli Baked Potatoes

You'll need:

  • 6 potatoes, medium
  • 3 broccoli stalks (or 1 10-ounce package of  frozen broccoli)
  • 1/4 cup 1% milk*
  • 1 cup cheddar cheese, low-fat, shredded (or cubed block cheese)**
  • salt and pepper (to taste, optional)

Full recipe: https://www.behealthypa.org/recipes/broccoli-baked-potatoes-2/

Zesty Potato and Pepper Hash

You'll need:

  • 1½ lbs yellow new potatoes
  • 2 Tbsp plus 1 tsp olive oil
  • 1 lb nardello peppers or other sweet frying pepper
  • ⅓ C yellow sweet onion, diced
  • 1 tsp granulated garlic
  • 1 tsp paprika
  • cayenne to taste*
  • ½ tsp salt

Full recipe: https://simpleseasonal.com/recipes/meal-types/breakfasts/zesty-potato-and-pepper-hash

Creamy and Light Purple Potato Salad

You'll need:

  • 2 lbs purple potatoes
  • 1/2 C diced celery
  • 1/2 C thinly sliced and halved red radishes
  • 1/4 C finely chopped green onions
  • 1 C light sour cream
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp fresh, chopped dill
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1 Tbsp of tahini and diced green onion for garnish

Full recipe: https://simpleseasonal.com/recipes/meal-types/salads/creamy-and-light-purple-potato-salad