Mashed Farmer’s Market Blues

by brookefiore

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It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light and winter in the shade. 

Charles Dickens



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Now that it is March I can truly bask in the signs of spring. They’re everywhere you look, so long as you are looking. Like green little fingers pushing up through a leaf covered ground, in a garden put to bed for winter. Like polka dots of emerald hope, scattered along the patches of tan, barren ground.

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Step inside my house and it absolutely looks like spring has sprung. Tulips in a pastel pot.

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A refurbished garden bench hosts an array of greenery, a different set than the evergreen that lay just a few short months ago. Succulents, though not necessarily a sign of spring, bring pale greens to bright windows.

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Step outside and a new hook allows for double the feeding frenzy, welcoming the birds from all around. Soon I will be able to share more dinnertime fare, with adequate natural light for photographing. It’s the little things, some in my control, others just a welcome change.

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I’m bringing color in. Into my house and into my life. Onto table tops and countertops, onto dinner plates as well.

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Courtesy of our local farmer’s market, we dined on blue potatoes along side mustard crusted chicken and roasted asparagus. Once mashed and mixed, the potatoes boasted a sweet pastel purple. The recipe may be called Mashed Farmer’s Market Blues but I can only feel rejuvenated and blissful as we begin the month of March.

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For the chicken recipe you can click here.

Mashed Farmer’s Market Blues (potatoes)

Serves about 6

About 2 pounds blue potatoes, scrubbed clean, skin left on

1/4 cup skim milk

1/4 stick of salted butter

1/4 cup freshly grated parmesan cheese (optional)

salt and pepper to taste

Fill a pot of water and bring to a boil over high heat. Place potatoes in the water once a rolling boil is achieved. Boil until fork tender.

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Drain and transfer potatoes to a large mixing bowl. Mash slightly with a fork. Add butter and parmesan cheese. Using a stand mixer fitted with the paddle attachment, mix at low-medium speed. Add in milk and continue to mix until desired consistency is achieved. Season with salt and pepper. Mix for about 30 more seconds on low speed until well combined. Serve!

 

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