Potatoes, the root of many possibilities

Root Recipes

Sautéed Celeriac

Wherever you go in this world, you can always find a great potato. From Niagara Falls to Nigeria, people are obsessed with the spud. Whether you shop for inca blues at the poshest gourmet store around or are harvesting your own food stuff in old tires, as they do in developing countries, potatoes are the root of many possibilities.

Every culture, every family, has its own favorite recipes for the potato. Over time, the potato has evolved from time piece, to botanical curiosity, to fashion statement, to a simple starch and finally to the world's favorite vegetable. Of the four most important food crops, it is the only one which can be a nutritious meal in and of itself. We are fortunate to have over 50 farms in our local area that grow a whole range of potatoes. They are listed along with their contact information at Buy Local.com.

Potatoes are a good source of vitamins C & B6, copper, potassium, manganese, and dietary fiber. The carotenoids, flavonoids, and caffeic acid have anti oxident qualities. The reason potatoes are often equated with unhealthy food is that they are so often served deep fried or loaded with butter, sour cream and cheese.

Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.
Growing your own potatoes is simple. You can choose to grow them in a container, like a tire or specialty bags made for this purpose. A traditional approach is called hilling. You dig a trench place your potato seedlings in it and continually cover as the shoots grow. Having log shoots is a key to successful potato crops.

Seed potatoes are potatoes that have begun sprouting from their eyes. Most cooks have seen the potatoes in their pantries do the same. It is important to to grow this crop from certified seeds. Store bought potatoes are chemically treated to prevent the natural sprouting. Ryan Voiland of Red Fire Farm in Granby offers these words of wisdom on the subject; "Unless you take precautions above and beyond what most gardeners are able, growing and saving your own seed potatoes can result in the inadvertent spread of potato diseases to the new crop."

Potatoes are also susceptible to blight, after last years tomato blight it is more important than ever to buy certified seed potatoes. Red Fire Farm witnessed first hand the destruction caused and Ryan offers this advice in effort to avoid it this year; “One of the ways that the devastating late blight fungus could possibly overwinter and reinfect tomato and potato crops this summer is if diseased potatoes manage to overwinter and begin growing again in the spring. Gardeners and farmers should avoid planting anything other than certified disease free seed potatoes in the spring. Also avoid allowing volunteer potatoes to regrow in compost piles or the garden. If everyone is diligent, chances will be improved that our region will not experience this disease again this summer.”

Find Supplies for growing potatoes in containers in nearby Vermont at Gardener’s Supply. While there check out flowering potato seeds. Neighboring Maine is home to world class seed potato operations. Wood Prairie Farm and Moose Tubers are great resources.

Maple-Glazed Sesame Sweet Potatoes ala Red Fire Farm

This is a sweet side to compliment an Asian-themed meal.
3 large sweet potatoes, cubed
2 Tbs. butter
2 Tbs. Sesame seeds (omit to go totally local with it :)
2 Tbs. Maple syrup
salt and pepper

Put sweet potatoes in a skillet with ¼ inch of water on the bottom. Cover and steam until cubes are almost tender. Drain any remaining water and return to heat. Add butter and maple syrup and stir frequently, allowing the sweet potatoes to start to brown on all sides. Add the sesame seeds, salt and pepper to taste and cook until browned.

RedFire Farm Mashed Potatoes with Shallots

4 Cups diced potatoes
1 tsp salt
1 Cup minced shallots
2 tbs butter
¼- ½ cup milk or potato cooking liquid
½ cup thinly sliced basil leaves (or 1 tbsp dried basil)
½ cup parmesan cheese (opt)
salt and pepper to taste

Put potatoes in enough water to cover them and salt the water. Cover and bring to a boil on high. Reduce and simmer for 20 minutes until the potato cubes are soft. Meanwhile sauté the shallots in the butter until soft (10 min). Mash together potatoes with the rest of the ingredients. Use just enough liquid to make the potatoes creamy and fluffy. Add salt and pepper to taste. Serve immediately. Serves 3-4.

Phot Credit: Clip Art and Red Fire Farm