Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32M A R C H 2 0 1 7 POTATO GROWER 21 Tempting Taters Irish Colcannon Potatoes 6 cups cabbage, shredded Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12 to 15 minutes or until potatoes are almost tender. Add the cabbage during the last 10 minutes of cooking. Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat and simmer, uncovered for 5 to 6 minutes or until onions are soft. Cook the bacon. When bacon is crisp put on paper towel to drain. When cool enough to handle, crumble the bacon and set aside. Drain potato mixture and put back in Dutch oven. Pour in milk mixture in with the potatoes and add butter, salt and pepper. Mash together. Crumble bacon over top and serve. 8 green onions, chopped 1 1/2 pounds red potatoes, cut in 1-inch cubes Directions: 1 cup milk 1/3 cup butter 3/4 tsp. salt 4 slices bacon, cooked and crumbled 1/4 tsp. pepper