Morning Song Farm News

As easy crockpot meal, and makes great leftovers, too. 1 whole chicken cut into pieces 3 medium organic potatoes. (among the dirty dozen....use only organic, non-GMO potatoes) 1 can 12 ounces beer 2 medium carrots 1 cup chopped celery 1 medium chopped onion 1 Tablespoon finely chopped fresh rosemary Place ingredients in your crockpot, and cook on medium for 5 hours.

This is where having a Vitamix at the ready really comes in handy, although a lesser mixer will probably do the trick, just not quite as smoothly. Ingredients: 1 medium white onion, chopped About 6 ribs of celery, coarsely chopped 3 cloves of garlic, crushed before putting in blender 1 tablespoon coconut oil or olive oil 2 small potatoes, peeled and chopped 1 teaspoon of salt dash of hot sauce (I use Frank's) Procedure: Sauté onion, celery, garlic and potato in oil until soft, taking care not to use too high a heat that might result in browning. Put the equivalent of 2 cups of water in crushed ice  in your blender, and add your finished, sautéed mixture. Blend until smooth and serve. Add a little more chilled water if the end result isn't liquid enough, stirring thoroughly.

Here's a quick recipe for this week's amazing parsley: 2 pounds potatoes, peeled and cut 1/2 cup butter, melted (if you've never churned your own butter, this is a great recipe to try with your own butter....simply choose pure cream (no additives...yes read the label..most basic grocery stores order and sell cream with preservatives). Pour into a mixer's bowl. Whip until the buttermilk separates from the butter. Pour off buttermilk and reserve for another use. What remains is pure butter. Salt lightly to taste. 1/2 cup finely chopped parsley. I use a Cuisinart for this, but a good knife will do the job one crushed garlic clove Cook potatoes until tender but DONT overdo. Drain and combine with butter and parsley; and garlic. Gently toss ingredients and salt to taste. Serve warm.