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Greek Potato and Garlic Dip

Ingredients
1/3 cup parsley
freshly ground pepper
1/4 cup lemon juice
1 cup olive oil
2 cup warm unseasoned mashed potatoes
4 large garlic cloves
Greek black olives
Pita bread warmed & cut into triangles

Directions
In a food processor, finely chop garlic, add potatoes, 1/2 c. oil, lemon juice, salt and pepper, process until very smooth. With machine running, add remaining oil in thin stream until the consistency of mayonnaise. Add parsley and process until chopped. Serve with warm pita and olives. All the Best Potatoes by Joie Warner

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Carrot and Potato Soup

Ingredients
1 teaspoon unsalted butter
3 slices bacon, chopped
1 shallot, minced
1 lb potatoes, peeled and cut into 1/2′ chunks
1 lb carrots, cut into 1/3 in. slices
Coarse salt
1 cup heavy cream
2 tablespoon chopped fresh chives
5 cup water

Directions
Heat the butter; add the bacon, and cook. Remove, and drain. Add the shallot, and cook, until just starting to brown. Add the potatoes and carrots and a good pinch of salt. Pour in 5 cups water and cook until the potatoes and carrots are falling apart. Put the soup through a food mill. Stir in the cream and bring to a simmer. Serve scattered with the bits of browned bacon and the chives.

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Organic Potato Corn Chowder

Ingredients
2 teaspoon organic butter
1 small onion,chopped
1 clove garlic, chopped
1/2 bell pepper, chopped
2 Large Wood Praire Farm potatoes, diced
3 cup broth or stock, vegetable or chicken
1/2 teaspoon rosemary, crumbled
1 bay leaf
1/4 cup stone ground corn meal
1 cup organic milk or cream
1 cup fresh organic corn kernels
1/4 teaspoon freshly ground black pepper
salt, to taste

Directions
In 2 tsp. organic butter, cook onion, garlic and pepper until soft. Add: potatoes, broth, rosemary, and bay leaf. Reduce heat to medium and simmer until the potato is tender, about 12 minutes. Whisk corn meal into milk, or cream. Stir into the soup and cook until thickened, about 5 minutes. Add corn kernels, salt and pepper to taste. Simmer an additional 2-3 minutes.