Irish Herbed Potatoes

“It wouldn’t be St. Patrick’s Day without potatoes.

The herbs make these extra tasty.”

— Connie Lou Blommers, Pella, Iowa



2-1/2 pounds Summertime Potatoes, peeled and cut into wedges

1/2 cup butter, melted

1 tablespoon lemon juice

1/4 cup minced fresh parsley

3 tablespoons minced chives

3 tablespoons snipped fresh dill or 3 teaspoons dill weed

1/8 teaspoon salt

1/8 teaspoon pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl.

In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat.


Irish Boiled Potatoes and Corned Beef

Recipe and image by Ann Hester

Just in time for St Patrick’s Day is this traditional recipe from Ann Hester…..

“Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.”


15 small Summertime white potatoes

10 carrots, cut into 1 inch pieces

2 heads cabbage, cored and cut into wedgesiowa white potatoes

1 (5 1/2 pound) corned beef brisket

2 large onions


Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.

Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.

Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

No More Tears


Courtesy of The National Onion Association

Why do your eyes water when you cut onions? And, more importantly, how do you make it stop?

We’ve all been through it: Many a recipe starts with the chopping of an onion. The next few steps are accomplished through a haze of tears as the savory and pungent onion prickles our noses and sends our tear ducts reeling. This video will not only show you how to cut an onion, it will answer that age-old question: Why do your eyes water when you cut onions?

Onion Facts

Onions are one of the oldest foods known to the human race. Onions are mentioned in the Bible as one of the foods the Israelites ate and history shows the ancient Egyptians. The Romans took onions to Europe when they made their way across the continent and the Pilgrims brought onions to the US when they came over on the Mayflower.


Onion basics

There are 27 different types of onions. All onions grow under the ground and have hollow green or bluish-green tubes that grow above the ground. Most people call these tubes the onion tops.

Onions are one of the easiest vegetables to grow. They will grow in just about any type of soil as long as they get sunshine and the right amount of water, but they will grow best in soil that is loose and acidic (has a ph of 5.5 to 6.5). Onions like for the soil to be moist, but not too wet. If the soil is too wet, the onions will rot in the ground.
In most climates you can plant onions in the mid to late spring. Onions can be started from seeds, but most people start onions from ‘sets’, which are tiny little onions.

The different types of onions

Most onions are purple, yellow or white. All onions taste like onions, but some are sweeter than others. Different types of onions also grow differently. Let’s look at a few of the most common types of onions we use for cooking and eating.

  • Pearl onions are tiny white onions with a sweet, mild flavor. They are used to make pickled onions, relishes, soups and stews.
  • Bermuda onions are large onions with a mild flavor and thick skin.
  • Egyptian onions have a very strong flavor. Both the bulb and the top are eaten.
  • Green onions are small, mild-flavored onions. Green onions—both the bulbs and the tops—are used in salads, dips and eaten by themselves.
  • Vidalia onions are yellow and have a sweet, subtle taste. These are the most popular onions for pizza, onion rings, salads and soups.
  • Super-sweets are also used in the same way Vidalia onions are used. Just like their name, these onions are really and truly super-sweet. People eat them raw on sandwiches, in salads and for making salsa.
  • Shallots and Scallions are small, mild-tasting and used in stir-fry, salads, and for seasoning foods. They are a lot like garlic.


Fun onion facts

  • Onions really do make you cry. That’s because of the sulfuric acid in them. The acid isn’t dangerous to eat, but it sure does burn your eyes.
  • You can peel or cut an onion without crying if you cut the root end last and if the onion is cold or you cut it while holding the onion under cold running water.
  • Ancient Egyptians worshipped the onion
  • Over 450 semi-truck loads of onions are eaten every single day!
  • There is an old saying that says the thicker the onion’s skin the colder the winter will be.
  • Onions have been used for many years to help get rid of coughs and fevers by placing a layer of sliced, cooked onions on your chest and wrapping yourself in warm blankets.
  • The largest onion on record weighed over 10 pounds!
  • You can get rid of ‘onion breath’ by eating parsley.
  • Onions are low in calories, high in calcium and high in vitamin C.
  • Onions are 97% water!

Sweet Potato Facts

Sweet potatoes are an excellent way to eat healthy!  They are fat-free and cholesterol-free.

Sweet potatoes are high in Beta Carotene.  They are an excellent source of copper, manganese, potassium, iron and vitamin B-6.

Sweet potatoes are a superfood and they taste great!  They are excellent accompaniments to poultry, pork, beef, lamb or seafood.  They can also be substituted in virtually any recipe that calls for apples, squash or white potatoes.

Sweet potatoes are a good source of fiber when eaten with the skin on.

Sweet potatoes can be:

  • Baked
  • Steameduntitled
  • Boiled
  • Microwaved
  • Fried
  • Juiced
  • Pureed
  • Eaten Raw

Sweet potatoes are roots, compared to regular potatoes which are tubers (underground stems).

Sweet potatoes were grown by our first president, George Washington, on his farmland in Mount Vernon, Virginia.

Sweet potatoes were used by George Washington Carver, a famous scientist, to develop 118 products, including glue for postage stamps and starch for sizing cotton fabrics.

Sweet potatoes have unique health benefits!  They are loaded with vitamins A, C and E – antioxidants that can help prevent heart disease and cancer, bolster the immune system and even slow aging by promoting good vision and healthy skin.  They have been recently reclassified as an “antidiabetic” food.  They are anti-inflammatory and can protect against emphysema.


French Onion Soup


Courtesy of TipHero

Rich and Simple French Onion Soup


3 pounds Summertime Yellow Onions, peeled, cut in half and thinly sliced

2 tablespoons unsalted butter, melted

2 tablespoons olive oil

2 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepperonion dealers iowa

2 sprigs fresh thyme

¼ cup balsamic vinegar

8 cups beef broth

⅓ cup brandy

4 to 6 baguette slices, toasted (1 slice per bowl)

1 ⅓ to 2 cups grated Gruyere cheese (⅓ cup per bowl)

Put the onion slices in a 5-quart slow cooker, along with the butter, olive oil, salt, and black pepper. Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft.

Add the beef broth, balsamic vinegar, and fresh thyme. Cover and continue cooking on low for 6 to 8 hours.

Season to taste with additional salt and pepper, if desired, and stir in the brandy.

Preheat the oven to 350 degrees Fahrenheit.

In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven. Top each bowl with a baguette slice and the shredded Gruyere. Bake for 20 to 30 minutes, until the cheese is completely melted.

Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying!


Sweet Potato Brownies


Compliments of Better Homes and Gardens

Just what does a Sweet Potato add to a brownie recipe?

Moistness, richness and a lot of vitamins and minerals, that’s what!





1/2 cup coconut or granulated sugar

1/3 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/8 teaspoon salt

1 cup almond butter

3/4 cup mashed cooked Summertime Sweets

1/4 cup honey

1 teaspoon vanilla

3 ounces bittersweet chocolate, finely chopped


Preheat oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper. In a medium bowl stir together first five ingredients (through salt).

In a large bowl combine next four ingredients (through vanilla). Stir in flour mixture just until combined. Stir in chocolate. Spread batter in prepared pan.

Bake 25 to 30 minutes or until top is puffed and appears dry. Cool in pan on a wire rack. If desired, dust with additional cocoa powder.

Italian Potato Bake


A taste of Italy is baked into this casserole.

Fontina and Parmesan cheese, garlic and Italian spices make this a savory dish that’s sure to please!



Ingredientsbaby red potatoes

2 pounds Summertime Red Potatoes

3 – 4 cloves garlic, minced

1 1/2 teaspoons snipped fresh thyme

1/4 cup butter

1 cup buttermilk

1/2 teaspoon salt

1/4 teaspoon black pepper

4 ounces fontina cheese, shredded (1 cup)

4 ounces Parmesan cheese, finely shredded (1 cup)

1/2 cup Italian bread crumbs

1/4 teaspoon dried Italian seasoning, crushed

1 tablespoon olive oil

Snipped  fresh parsley


Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.

In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese and half of the Parmesan. Evenly spread in baking dish.

In small bowl combine remaining Parmesan, Italian bread crumbs, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly. Top with fresh parsley.

Irish Potato Bread

Irish Potato Bread is a delicious savory quick bread that doesn’t require yeast!

No yeast, no proofing, no rise time!


3/4 cup cooked mashed potatoes

3/4 cup raw grated potatoes, peel the skins, then grate, drain grated potatoes of liquid

1 egg

1 egg whitebread

1/3 cup vegetable oil

3/4 cup milk

1/2 teaspoon garlic powder

3 1/4 cups flour

1 1/2 tablespoons baking powder

1 teaspoon salt


Place the mashed potatoes and raw grated potatoes in a large mixing bowl, whisk together until well combined. Add the egg, egg white, garlic powder, milk and oil to the bowl, whisk until completely incorporated.

In a separate large bowl, combine the flour, baking powder and salt, stir to combine. Stir the dry ingredients, into the wet ingredients until a soft dough is formed. Lightly flour your counter top, place the soft dough on the floured counter top and kneed 6 -7 times. Gather the dough up and form a ball, place it in an oiled 8” cast iron pan. Using a serrated knife, cut an x on the top of the dough.

Bake at 375 degrees for 45-55 minutes until golden brown on top. Cool on a wire rack about 10 minutes. Run a butter knife around the edges of the pan to release the bread, remove from pan, place on a cooling rack to cool completely before slicing.