Veggie Tails and Flowers for Fancy Veggie Basket

My Mother began making fancy cut veggie baskets for special occasions after I left home, so I didn't have the chance to watch or help her much. Now that she's passed to the other side of the veil I had to recall, search for photos of her vegetable basket and online to "see" how to make various veggie tails and flowers.  In addition I asked myself questions.  I began to get some inspiration of my own--possibly from her whispering suggestions in my ear.  I felt her nearby as I thought of her, which made for a priceless time.   

What follows is how I make radish roses, green onion tails and stems, carrot crinkles and flowers, jagged cucumber circles, celery tails and turnip flowers. 

Creamed Peas & New Potatoes

Friday, we went to the local Farmer's Market and some of our purchases included new red potatoes and fresh green peas. I found this recipe to make them creamed. Although everyone else liked them, our youngest, not a fan of peas, asked in disgust, "Why are you putting that on your blog? I thought you only put good stuff on there like pulla, lattyja, Grandma's rolls, and karjalan piirakka!" lol

Well, if you dare favor the opinion of the rest of us, try this recipe with your new peas and potatoes or share your favorite version that the biggest pea avoider would like. He did manage to get 8 peas down when his brother told him he had to eat them or get none of the brownies he just made for desert. lol That same son said, "Oh, I just love these new peas and potatoes!"

CREAMED PEAS & NEW POTATOES

from COOKS.COM

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1 lb. whole tiny new potatoes
1 1/2 c. shelled peas or loose-pack frozen peas
1/4 c. chopped onion
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
1 c. milk

Scrub potatoes; cut any large potatoes in half. If desired, remove a narrow strip of peel from around the center of each potato. In a medium saucepan cook potatoes in a small amount of boiling salted water for 10 minutes. Add peas and cook 5 to 10 minutes more or until tender. Drain.In a medium saucepan cook onion in butter until tender but not brown. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir in potatoes and peas; heat through. Season to taste. Serves 4.

MICROWAVE DIRECTIONS: Scrub potatoes; cut any large potatoes in half. Remove a narrow strip of peel from around the center of each potato. In a 2 quart casserole combine potatoes and 2 tablespoons water. Microwave, covered, on 100% power (high) for 8 minutes. Stir in peas. Cook, covered, on high for 4 to 6 minutes more or until vegetables are tender. Drain. Continue as above.

I must say I was surprised when I couldn't find a creamed peas and potatoes recipe in the Betty Crocker or any other standard cookbooks.