Cooking with Tagge’s CSA Produce Box
This summer, I’m excited to be partnering with Tagge’s Farm to experience their 15-week CSA produce box, and to share how I’m cooking, eating, or preserving their farm-fresh seasonal produce all summer long.
You can visit my ‘CSA Cooking Journal’ to learn more about Tagge’s CSA, see what comes in the box each week, and find weekly recipes and updates on how we use the produce.
Tagge’s CSA services Logan to Santaquin in Northern Utah. It runs from early July through mid-October. Sign up to join
Featured Seasonal Ingredient: Potatoes
Every recipe here at Together We Bloom is based around a ‘featured’ seasonal ingredient.
I was excited to have some potatoes in this week’s CSA box. This is the first time we got some potatoes through the summer subscription, and I had been wanting to make this dish for a few weeks.
Click here to explore more potato recipes.
When are potatoes in season in Utah?
Locally grown potatoes are generally available in September and October in Utah. Though, because they are storage crops, you can sometimes find them at winter farmer’s markets as well.
This recipe is tagged as both a summer & fall seasonal recipe. Here you can explore all of the summer seasonal recipes & fall seasonal recipes.
Other Local, Seasonal Ingredients Used in This Recipe / Meal
About This Recipe
Colcannon is an Irish mashed potatoes dish made with either kale or cabbage. Buttery, creamy mashed potatoes that often have leeks, onion, or bacon in it as well. It is usually eaten around Halloween but can be enjoyed when potatoes and these greens are in season.
Ireland is one of my favorite places in the world. As a former travel writer, I have spent many months on the Emerald Isle, and I was excited to bring a simple, hearty piece of Ireland into my kitchen this week.
Adjusting the recipe to your palate and what’s in season
The recipes that I share here are meant to be a starting point or an inspiration for you in your own kitchen.
I enjoy creatively exploring seasonal ingredients and finding new ways to use what’s abundant, rather than trying to create one final “perfect” recipe.
You could certainly substitute kale for different greens, add sautéed onions, mix in some cheese, bacon, horseradish, or get creative as you see fit.
Feel free to use what you have in your garden, pantry, or fridge. Seasonal cooking is flexible, and experimenting is part of the fun!
Serving Suggestions
I served the colcannon for dinner with my Apple & Herb Turkey Meatballs Recipe, which I also made from the Tagge’s CSA Produce Box.
Of course, potatoes are such a versatile item that there are endless options to pair with
Suggested Supplies:
The items below are Amazon affiliate links. This means that if you make a purchase from the link, a very small amount of that purchase goes toward supporting this blog. This is at no additional cost to you.
Potato Ricer:
A potato ricer is kind of a pain in the butt if you are doing huge batches of mashed potatoes (grab a family member or friend to help) but it does make the most delicious, fluffy, and consistent mashed potatoes. If you make mashed potatoes or mashed veggies a few times a year or more, I would consider adding one to your kitchen. This is the one that we have.
The Recipe:
Kale Colcannon Recipe- Irish Mashed Potatoes
Ingredients
- 2 lbs potatoes
- 4 cups loosely packed chopped kale stems removed
- 6 tablespoons butter divided
- ½ cup whole milk or half-and-half
- ½ cup sour cream
- ½ cup finely chopped fresh chives or garlic chives
- 1½ teaspoons salt plus more for the potato cooking water
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Prep & Cook the potatoes: Peel the potatoes and cut them into rough, equal sized pieces, about 1 inches each. Place the potatoes in a large pot and cover with cold water by about an inch. Salt the water generously. Bring to a gentle boil, then reduce the heat and simmer until the potatoes are completely tender and a knife slides through them easily (about 15–20 minutes depending on their size.) Don’t rush this step. Undercooked potatoes are difficult to mash.
- Cook the kale: While the potatoes cook, remove the tough stems from the kale and chop the leaves into thin strips. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the kale and a small pinch of salt. Cook until the kale is tender, stirring occasionally. If the pan seems dry, add a tablespoon or two of water and cover briefly to steam the kale. Remove from the heat.
- Drain & Dry the potatoes: Drain the potatoes well. Pour them back int the empty pot over low heat. Cook for about 1–2 minutes, gently shaking or stirring the pot until the excess moisture has evaporated.
- Rice or mash the potatoes: For the smoothest, lightest potatoes, pass the (still hot) potatoes through a potato ricer directly into the warm pot. If you don’t have a ricer, use a traditional potato masher and mash gently until the potatoes are mostly smooth. Avoid a food processor, blender, or electric mixer. They can overwork the potato starch and turn the potatoes gluey.
- Add the dairy: Warm the pan with the riced potatoes in them and fold in the remaining butter, and sour cream. Then gradually pour the milk/half-and-half into the pan, gently folding until they are the texture that you want. You may not need all of the milk/half-and-half.
- Fold in the seasonings, kale & chives. Add the garlic powder, salt, pepper, chives, and kale.. Gently fold until combined. Taste and adjust seasoning as needed. Option to top with more butter.
Notes
- Visit Together We Bloom for more seasonal recipes from farmer/foodie Taylor.
Do you love Pinterest too?
Click the image below to see this pin on Pinterest and save it for later.
Explore More Recipes with these local, seasonal ingredients:
Explore the Latest Posts:
- Watermelon & Feta Salad Recipe- with Tagge’s CSA Box
- Kale Colcannon Recipe, Irish Mashed Potatoes – with Tagge’s CSA Box
- Fresh Apple & Herb, Turkey Meatballs – with Tagge’s CSA Box
- English Pea & Morel Mushroom Pasta Recipe
- Apricot Chicken Sheet Pan Recipe – with Tagge’s CSA Box
