January 23, 2011

“RPE is a year-round grower and shipper of potatoes and onions specializing in providing category leadership that includes both category innovation and best-in-class retail solutions. RPE packs a full line of russet, red, yellow and white potatoes along with specialty potatoes such as fingerlings and peewee-sized potatoes.

RPE is a part of the Wysocki Family of Companies. The Wysocki Family of Companies is a vertically integrated, Wisconsin based agricultural company specializing in potatoes and onions. Wysocki Family of Companies consists of RPE, Paragon Potato Farms, and Wysocki Produce Farm and is a co-owner of Tasteful Selections, LLC and Central Sands Dairy.

Our mission is to deliver category growth with best-in-class products and strategies through exceptional customer service. Our brands include but are not limited to Tasteful Selections®, Naturally Nutritious®, Mr. Tasty®, Biggins®, Little Sis™, Sun Valley, Primos, Two Good and Greener Valley. The organization also offers several value-added products in its Tasteful Selections® and Biggins® product lines, including Biggins® Singles, which offer fast, wholesome potato solutions from pantry to plate in minutes. More information about RPE’s brands can be found at www.RPEproduce.com

Indian Spiced Potatoes and Spinach Baja

* 3 large russet potatoes
* Olive oil
* 1 large red onion, thinly sliced
* 3 cloves garlic, minced
* 4 green Thai bird chilies, seeded and thinly sliced
* 2 tablespoons curry powder
* 1 tablespoon turmeric
* 1 tablespoon ground cumin
* Salt
* 1 bunch spinach, cut into thin strips

Boil potatoes until soft; drain. Break up into 1/4 to 1/2-inch pieces. Coat a nonstick skillet with a thin layer of oil over medium heat. Add onion and sauté until brown, stirring frequently. Add garlic and chilies. Add curry powder, turmeric and cumin; season with salt. Cook, stirring until brown and fragrant. In another nonstick skillet, heat 2 tablespoons oil; add spinach and cook until spinach is dry and crispy; remove from skillet. In same skillet, heat 2 tablespoons oil; add potatoes and cook until lightly browned. Add onions and spinach; cook until browned and crisp on all sides.