This week at the Pottawatomie County Farmers Market:

Beets, turnips, English peas, new potatoes, green onions, leeks, spinach, hot house tomatoes, strawberries, radishes, pickled beets, salsa, jams and jellies (sugar-free, also), fried pies, fudge, peanut brittle, vegetable plants, hanging baskets, many varieties of trees, bedding plants, fresh pecans, candles, jewelry, arts and crafts. Some items are subject to change related to weather conditions.
This week’s recipe is country French potato omelets. You will need:
3/4 pound of new potatoes
3 tablespoons butter or margarine, divided
1/4 teaspoon salt
1/4 teaspoon pepper
6 large eggs
3 tablespoons water or milk
2 tablespoons chopped fresh chives or frozen chives
Cook potatoes in enough boiling, salted water to cover for 15 minutes or just until tender. Drain and cool slightly and peel, if desired, and cube potatoes.
Melt two tablespoons butter in an eight-inch omelet pan or heavy skillet. Add cubed potato, salt and pepper and cook over medium-high heat until potato is browned. Remove potato with a slotted spoon.
Whisk together eggs, water and chives until blended. Heat omelet pan over medium heat until hot. Pour 1/3 of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath.
Spoon 1/3 of potato over half of omelet. Loosen with spatula, fold omelet in half and transfer to a serving plate. Repeat procedure twice with remaining egg mixture and potato, using remaining butter if needed.
Yields three servings at 336 calories, 21.7 grams of fat, 456 milligrams of cholesterol and 447 milligrams of sodium per serving.