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The Common-Tater

Tater Tales Apr 24th: Happy 2nd Anniversary To Us!

4/24/2018

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Happy 2nd Anniversary to us!  Two years ago today we launched our website.  We had an amazing first year and now we can safely say year two was even better!  The traffic at our website keeps on increasing in leaps and bounds.  In 2017 we had over 21,500 unique visitors that generated an incredible 65,000 page views.  One of the highlights of this year was our nomination for the prestigious Ontario Rural Leadership Award based on our education about agriculture on social media.
 
I wrote 63 “Tater Tales” blogs for the Common-Tater in 2017 that covered a wide variety of topics ranging from farming equipment, how we grow potatoes, new recipes, animal visitors and life on the farm.  The slide show above features the top ten blogs that got the biggest reaction from our audience.  You can view them in their entirety by visiting the “Best Of 2017” category in The Common-Tater (as well as the “Best Of 2016” in case you missed our top ten blogs from year one.)
 
In celebration of our anniversary we are thrilled to release our brand new “About Cooking Potatoes” page today.   There are four new signature recipes that will be sure to delight you and your taste buds:  Potato & Roasted Apple Soup; Bangers & Mash (created with everyone’s favourite Chef Derek); Potato Crust Breakfast Quiche and Sweet Heat.  And don’t fret if you missed your chance to print or download the four previously featured recipes.  They have been safely retired to the recipe category of The Common-Tater where you can view them anytime you like.
 
And what’s ahead for 2018? We remain committed to growing a quality potato that is delivered on time to our ever growing base of customers.  Our sweet corn seed has arrived and we look forward to seeing all of you at the farm this summer.  John and Curtis are branching out with a few new crops that we will be adding to the produce available at the farm door. You can look for two brand new photo gallery updates coming later this summer.  We are investigating Pinterest as an addition to our social media. I will be retiring my “Tater Tales” blogs but have many ideas to keep you updated about life at this potato farm.  So as you can see we are gearing up for a fantastic third year that we cannot wait to share with you!  Thank you for two incredible years!
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Tater Tales Apr 23rd: Thompson Scalloped Potatoes Recipe

4/23/2018

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For two years this was one of the signature recipes on the About Cooking Potatoes page of our website.  This previously top secret family recipe was handed down to us by RJ’s grandmother, Yvonne Morton. Her many years of cooking this recipe have perfected the rich, creamy sauce and mouth-watering blend of potatoes and onions.  Click on the PDF file above to download or print the recipe. Other inspiring potato recipes are available at “Spud Smarts – About Cooking Potatoes” and in previous installments of “The Common-Tater” in the recipes category. Bon Appétit
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Tater Tales Apr 22nd: Roasted Potatoes Recipe

4/22/2018

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For two years this was one of the signature recipes on the About Cooking Potatoes page of our website.  This was a recipe perfected through trial and error as BJ explains… “Considerable experimentation was involved in the evolution of this recipe! Thanks to my very patient family who donated their taste buds over and over again until I got it just right. These delicious roasted potatoes have a crunchy exterior and a soft, fluffy interior.”  Three different versions are presented in the recipe – Garlic Parmesan, Hot & Spicy and Herbed Roasted Potatoes.  Click on the PDF file above to download or print the recipe. Other inspiring potato recipes are available at “Spud Smarts – About Cooking Potatoes” and in previous installments of “The Common-Tater” in the recipes category. Bon Appétit!
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Tater Tales Apr 21st: “Cheater” Twice Baked Potatoes Recipe

4/21/2018

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For two years this was one of the signature recipes on the About Cooking Potatoes page of our website.  BJ explains the origin of this dish… “I created this dish one day when I was faced with copious amounts of leftover mashed potatoes.  This recipe blends the mashed potatoes with the ingredients used to make twice baked potatoes. The beauty of this dish is that it contains the flavour of twice baked potatoes, but it isn’t as time consuming to prepare.” Click on the PDF file above to download or print the recipe. Other inspiring potato recipes are available at “Spud Smarts – About Cooking Potatoes” and in previous installments of “The Common-Tater” in the recipes category. Bon Appétit!
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Tater Tales Apr 20th: Camp Lake Baked Potatoes Recipe

4/20/2018

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For two years this was one of the signature recipes on the About Cooking Potatoes page of our website.  This recipe was one that BJ grew up with at her cottage. Here’s what she had to say about this dish… “I remember my parents cooking these potatoes when I was child spending my summers at our cottage.  As we were down on the dock having “just one last swim” before bedtime, we could smell the BBQ running and the potatoes roasting. A little bit of heaven sitting down with these potatoes at dusk with your family.” Click on the PDF file above to download or print the recipe. Other inspiring potato recipes are available at “Spud Smarts – About Cooking Potatoes” and in previous installments of “The Common-Tater” in the recipes category. Bon Appétit!
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Tater Tales Apr 18th: Cottage Pie Recipe

4/18/2018

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Here in Southern Ontario we just went through one of the worst winter storms we have had all winter…in the middle of April!  If this disappointing weather has got you down, I have the perfect solution for you. Comfort food! This Cottage Pie was developed with Chef Derek from Fraberts Fresh Food and has a few special twists that will be sure to bring some warmth into your kitchen.  Ground beef is blended with homemade gravy and covered with a layer of corn.  The finishing layer of mashed potatoes mixed with horseradish adds an unexpected zip to the cottage pie.  Click on the PDF file above to download or print the recipe.  You may also be interested in my “Shepherd’s Pie” recipe which is a meat pie that uses roast beef and mixed vegetables.  Bon Appétit!
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Tater Tales Apr 10th: Russets Anyone?

4/10/2018

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Russet potatoes anyone?  We’ve got you covered whether you’re a consumer looking for a fresh product for your home, a chip truck looking for a potato supplier for the upcoming summer season or a restaurant looking for a year round quality potato.   John and Shelby are standing in front of one pile of our popular Russet potatoes in one of our storages.  Russet potatoes are extremely versatile.  Their shape is ideal for chipping into french fries, the flesh is outstanding as a baked potato, and as you can see from the slideshow, they can be used in many other recipes to create delicious food.  All of the dishes featured in this slideshow were created in my kitchen.  The recipes can be found on this website in “Spud Smarts – About Cooking Potatoes” and in the recipe category of The Common-Tater.  You can watch a video of our potatoes travelling into the storage for the winter by visiting “The Potato Bin Filler.”
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Tater Tales Apr 5th: Signs of Spring

4/5/2018

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What are your signs that spring has sprung? For many people, signs of spring can be the first sighting of robins, longer days, and small snowdrop and crocus pushing up in the garden.  Here at the farm the first sure sign that spring has arrived is when we begin to receive our seed potato shipments.  This truck is full of Yukon Gem seed potatoes that we unload and store until it’s time to start planting.  How many boxes are there? How long does it take to unload the truck? Where do we store them?  This shipment held approximately 40 boxes of seed potatoes that took two forklift operators about 3 hours to unload.  The boxes are kept in one of our large sheds where the temperature, humidity and lighting levels are optimized for seed potato storage. You can visit “Millions of Seed Potatoes” to learn more about seed potatoes.
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    The Common-Tater

    Thompson Potato Farm

    Farming is fascinating!
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