The Common-Tater
Happy holidays from our family to yours! We appreciate every single one of our customers, and there sure are a lot of you! Whether you own a restaurant, purchase our product for your grocery store, visit our stalls at The Ontario Food Terminal for your wholesale business or drop in to the farm to buy potatoes and sweet corn, we wouldn’t be able to do what we do without you. Ring in the New Year safely, happily and surrounded by your loved ones. Catch you in 2025! You can visit “Our Story” to learn more about who we are and the product that we stand behind.
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Do you have too many leftovers after a big family gathering? I always do, and sometimes I get tired of eating reheated plates of food. My new festive leftover casserole is something completely different and is packed with flavour. The first layer is leftover stuffing. It’s covered with turkey mixed with vegetables, a thickened stock and cranberries. The final layer is mashed potatoes enhanced with sage, onion powder and thyme. Top with a few pats of butter and pop it into the oven. Casseroles are very difficult to take photos of, so trust me when I say this tastes even better than it looks.
Click on the PDF document above to print or download the recipe file. You can visit “Mashed Potato Thick Soup” for another great idea for leftover mashed potatoes. Bon Appétit! It’s indisputable. Winter has arrived in Southern Ontario. We continue to welcome the general public to stop in to pick up farm fresh produce during the week. While our sweet corn is sadly a distant memory, we continue to offer 10lb white potatoes, 10lb yellow potatoes, 10lb cooking onions, 10lb red onions and green cabbage. This produce is either grown here at the farm or sourced from local farmers. Feel free to stop in and say hello, and don’t forget your hat and gloves! You can visit “At The Door” for product pricing and directions to our farm.
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Yum…butter chicken. Welcome to my latest installment of why use “Skip The Dishes” when you can cook and “Eat Your Dishes!” I’m very lucky to have many friends who love to cook as much as I do. This recipe was created with my good friend Nadene Whitefield and it will not disappoint. Large russet potatoes are baked and the flesh is removed. The skins are then filled with tasty butter chicken, broccoli and cauliflower. The potato flesh is turned into a complimentary side dish called “Golden Turmeric Potatoes.” This hearty recipe will really hit the spot as we slide into winter here in Southern Ontario.
Click on the PDF document above to print or download the recipe file. You can visit “Chili Loaded Potato Skins” and “Roasted Vegetable Potato Skins” to see some of my other “Eat Your Dishes” recipes. Bon Appétit! |
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