Happy New Year!

The new year is just around the corner, and all of us at Country Blossoms would like to wish you and your family well in 2015. We were very blessed to be able to spend time with family and friends over the Christmas holiday, and we are looking ahead to an exciting year of learning and growing in the new year.
We are planning on attending the MOSES Organic Farming Conference in La Crosse at the end of February, and we are also planning to visit other area farms to see what is working for them. We are helping organize a brand new farmers market in Lomira, WI. Working with other farmers and crafters, we hope to bring some amazing foods and art into the community. Look for more information regarding the farmers market in the upcoming months!
I (Jenny) received an immersion blender for Christmas this year, and I am eagerly searching for simple recipes to use this baby in! I didn't need to look any further than the instruction/recipe booklet that came with the Cuisinart CSB-75 Hand Blender to find something that looks healthy and delicious. I may modify the recipe a bit in my own kitchen, but here is a copy of the recipe for you to try.

Yukon Gold Potato and Roasted Garlic Soup
A hearty soup that can also be served chilled like vichyssoise. Makes eight cups (8 servings)

1 ounce garlic cloves (8-12 cloves), peeled
2 teaspoons extra virgin olive oil
1⁄2 tablespoon unsalted butter
1 medium onion (5 ounces), peeled, cut into 1⁄2-inch pieces
1 carrot (2 ounces), peeled, cut into 1⁄2-inch pieces
1 rib celery (2 ounces), peeled, cut into 1⁄2-inch pieces
3-1⁄2 cups fat free, low-sodium chicken or vegetable stock
2 cups water
2 pounds Yukon Gold potatoes, peeled, cut into 1⁄2-inch slices
1 teaspoon herbes de Provence
1⁄2 cup evaporated fat free milk or half-and-half
1 teaspoon kosher salt
1⁄2 teaspoon ground white pepper

Preheat oven to 375°F. Place cloves of garlic in the center of a 12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be roasted ahead, and will keep in a resealable container for 5 days in the refrigerator.)

While the garlic is roasting, heat remaining olive oil with butter in a 4-quart saucepan over medium heat. Add the onion, carrot, and celery.Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbes de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let stand for 2 to 3 minutes.
Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion, moving the blender slowly throughout the saucepan, until well
combined, smooth, and no visible pieces of vegetables remain, about 1 to 1 1⁄2 minutes. Add half-and half, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds. Serve hot. Garnish with chopped fresh parsley if desired.