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Welcome to The Neighborhood Garden!
We are an organic produce co-op that provides organic fruits & veggies for less. Because we buy in bulk, we receive extremely low prices. For $33 you will take home 11-12 different varieties of organic fruits and veggies. Not only will you no longer pay grocery store prices for produce, but you may find that you are buying fewer unhealthy snacks.
If you would like more info please email me at jaxorganic@gmail.com.

All of our produce is top quality. If you ever have a problem simply let me know and it will be made up the following week.

We offer 12 different pick up locations and delivery to limited areas. Each Monday we pick up at our Arlington, Northside, Julington Creek, World Golf Village and Nocatee location. Each Thursday is Kensington, Atlantic Beach, JTB/Hodges, Mandarin, Orange Park, Westside, and Riverside.

We also have a convenient delivery service. Delivery is offered from Arlington to Ponte Vedra at this time. For only $5 you can have your produce brought to your front door. Won't be home? Just leave a cooler by your front door and it will be waiting for you!

Tuesday, May 5, 2009

Gold Scalloped Potatoes

Gold potatoes are combined with onions and a hint of garlic, then cooked in low-fat milk and chicken broth for full flavor. These scalloped potatoes are low-calorie and low-fat.
Prep Time: 10 minutes
Cook Time: 60 minutes

* Olive or vegetable oil spray
* 1 garlic clove, split
* 1 teaspoon butter
* 1 medium onion, thinly sliced
* 1/2 teaspoon black pepper, plus additional to taste
* 2-1/2 pounds Yukon Gold potatoes, peeled and thinly sliced (see note)
* 2 tablespoons flour
* 2 cups lowfat milk
* 1 cup defatted lower-sodium chicken broth
* 3 tablespoons snipped chives

Preheat the oven to 375 degrees F. Lightly coat a 2-quart baking dish with oil spray and rub with the cut sides of the garlic clove.

Melt the butter in a medium-sized skillet. Add the onion and cook over medium heat, stirring frequently, until it begins to soften, about 4 minutes. Add the salt and pepper and stir to continue.

Cover the bottom of the baking dish with about one third of the gold potatoes. Spread with half the onion mixture and sprinkle with half the flour. Make another layer of gold potatoes and spread with the remaining onions and flour. Top with a layer of gold potatoes.

Heat the milk and broth to simmer in a saucepan and pour over the potatoes. The liquid should come just to the top of the potatoes. Sprinkle with salt and pepper.

Bake, uncovered, until the potatoes are soft and most of the liquid is absorbed, 50 to 60 minutes. Sprinkle with chives before serving.

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