Boston Butt Roast and Veggies

Jack’s Boston Butt Rub

2 tbsp cracked salt

2 tbsp cracked pepper

2 tbsp sugar

3 tbsp garlic powder

2 tbsp onion powder

3 tbsp paprika

1 tsp sage

1 tsp dry mustard

1 tsp cayenne pepper

2 tsp cumin

1 tsp cinnamon

Roast using your favorite method and per directions for the size roast you have chosen.

Zipper/Creamer Peas are Traditional Southern Peas which have a sweeter taste than Black-eyes, and enjoy a creamier texture.

For recipes to cook Creamer Peas, please click here.

Sautéed Potatoes - Par boil “red skin” potatoes approximately 15 minutes, depending on the size of the potatoes. Allow to cool. Cut into size you prefer.

Rough cut  your favorite onions from Reds to Florida Sweets. Dice one or more varieties of peppers - red and/or green bell peppers, jalapeno, poblano. 

Warm fry pan with a few tablespoons of canola oil (unless you prefer potatoes to have the flavor of olive oil), and sautee potatoes, peppers, and onions together until the potatoes are browned or the texture is as your family enjoys. 

Season with salt, pepper, cayenne, or fresh herbs, during sautee process, or tossed afterward.

Sauteed potatoes are delicious and often overlooked as a means of introducing new flavors to meals. Have fun experimenting!

Traditional Southern meals include sliced raw veggies. Whether used as garnish or a side, raw vegetables are refreshing to the palette and bring interesting texture and color to the plate. Sliced Sweet Onions and Tomatoes can be found on breakfast, lunch and dinner plates.

Beasley Farm Sweet Onions are typically grown in the Winter , and are ready late Winter to early Spring.

Potatoes - So What's The Difference?

Does your family enjoy potatoes? Yes, they do contain starch and sugar, but did you know Potatoes can be a healthy addition to the diet? It's what one does during or after cooking them that gives them a bad name. (read on for info regarding "Sweets", "Bakers", "Boilers" and those "in between".)

Affordable potato ideas can be found on our Potato Part One page here. For your convenience, we have also added a "comparison page" explaining the difference in all "those potato varieties" which become available seasonally. For lots of general information about potatoes, and the many ways of cooking them, check out the All About Potatoes website.

With over 80 varieties of potatoes commercially grown, how does one determine which potato is healthiest and best for certain recipes?

The CHEF website says, For all practical purposes, potatoes fall into two easy categories – baking potatoes and boiling potatoes. Probably the chief difference between the two types is the amount and nature of starch each contains. Baking potatoes are relatively high in starch and it is called amylose starch. Boiling potatoes are low in starch and it is called amylopectin. This pectin (just as with fruit for jams) is what holds the potato together when boiling or in soup and stews.  

Baking potatoes, which are starchy and usually have a tougher skin, are perfect for baking, mashing and frying. Some well-known names for "bakers" are Russets, Long Whites, Goldrush, Idaho, and Norkotah.

For recipe ideas, photos and uses of Baking Potatoes, please see our "Part One".

Available in an assortment of colorful shapes and sizes, Boiling potatoes sport smoother and thinner skins. They contain more moisture and sugar but are lower in starch, making them great for casseroles, salads, roasting, barbecuing, stews and soups because they will retain their shape. While they may be mashed, the results will produce a thick, textured dish. Some well-known names for "boilers" are Rounds, Reds, and Yellows.

According to CHEF website: there are some potatoes that fall in the middle, in the "all-purpose" category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins. They can be baked, mashed, and fried, but will not produce the same results as the bakers.

Let's do a quick comparison of White and Sweet Potatoes:

Sweet Potatoes are flavorful enough without adding sugar or butter. In fact, they are great baked in the oven, grilled or microwaved, and eaten with minimal-to-no seasoning. Baked "White" Potatoes are delicious with drizzled Olive Oil and some plain Greek Yogurt on top. Add chopped scallions or your favorite seasonings. Sweet Potato fries are a delicious way of sneaking in those antioxidants for your family. 

Scalloped Potatoes

(with white cheese, onion, celery and green pepper)

Scalloping potatoes can easily turn any dish into a casserole!

Ingredients:

3 tablespoons all-purpose flour

3 cups of milk

1/4 tsp garlic powder

1/4 tsp salt (or to taste)

1/4 tsp pepper

1/4 tsp cajun seasoning (optional)

6 medium potatoes, peeled and thinly sliced *

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup chopped celery

1 1/2 cups shredded sharp cheese

*note: Salad Shooter makes quick work of slicing potatoes!

Preparation:

1. Pour milk, seasonings and flour into well sealed container and shake vigorously until well-mixed. Periodically shake to keep blended.
2. If using 13x9 pan, make 2 layers.
3. If using deeper casserole dish, make 3 or more layers.
4. Spray Pam into dish, and make layer of potatoes. Sprinkle some of the chopped vegetables and cheese on top, and pour some of the liquid on top.
5. Make another layer as above, and perhaps more, depending on the type of baking dish being used.
6. Bake at 350F for approximately one hour.

HINT: to decrease making time, place sliced potatoes in microwave with 2 tablespoons of water, cover, and cook for 5-6 minutes. Then begin the layering process. Decreases cooking time by 20-30 minutes.

More Scalloped Potato Ideas

Jack’s Simple Scalloped Potatoes

Ingredients:

1 can cream of celery soup

1 onion, diced

1 onion, thinly sliced

1/2 bell pepper, diced

2 tbsp extra virgin olive oil

1 cup milk

2 tbsp salt

1 tsp pepper (or to taste)

2 cups grated extra sharp cheese (try the Vintage White from Cabot YUM!)

2 scallions, chopped (if desired)

6-8 baking potatoes, thinly sliced

Hint: Place sliced potatoes in ice water to prevent discoloration prior to baking.

2 quart casserole (sprayed with cooking oil)

Method:

1. Sauté onion and bell pepper in olive oil. Set aside.
2. Alternate layers of potato, onion and cheese. Combine remaining ingredients and pour over layers. 
3. Cover and bake at 350 for 45 minutes, uncover and bake 30 minutes longer until potatoes are tender.
4. Garnish with scallions if desired.

More Scalloped Potato Ideas:

Easy Roasted Potato Slices

Whether it's finger food or served with fork and spoon, potatoes are usually a big hit for snacks and meals. 

Because they are good sources of trace minerals and vitamins, potatoes can be a healthy addition to the diet, unless one is trying to lose weight.

One simple recipe is perfect for finger food or served simply with breakfast or dinner. 

Thinly slice potatoes (even sweet potatoes are good for this).

Place on baking sheet (lining with parchment paper makes cooking a breeze, and easy on clean-up).

Season with freshly ground salt and pepper, and your favorite herbs or seasonings.

Bake at 400F for about 30 minutes (more or less, depending on your personal taste). 

Enjoy!