Potato - America's Favorite Vegetable
Ancient Incans were cultivating this humble tuber more than 4,000 years ago. In 1536, Spanish conquistadors conquered Peru, became aware of potatoes, and carried them back to Europe. But Europeans did not readily accept the potato because it is a member of the nightshade family (as are tomato and eggplant) and therefore thought to be poisonous. In 1589, Sir Walter Raleigh was instrumental in debunking the superstition when he planted potatoes on his property in Cork, Ireland, thus beginning the long association between the Irish and the potato.
Potatoes arrived in the colonies in 1621 when the Governor of Bermuda sent two large cedar chests containing potatoes and other vegetables to the Governor of Jamestown. The first permanent potato patches were not established until 1719 in New Hampshire.
The potato now ranks with wheat and rice as one of the most important staple crops in the human diet around the world. And it’s no wonder. A single potato contains so many nutrients, it’s like a great big vitamin pill! A potato can provide much of the recommended daily allowance of a number of vitamins and minerals. It contains significant amounts of fiber, has no fat or cholesterol and minimal sodium. And a six-ounce potato contains three grams of highly digestible protein, (almost as much as a half glass of milk), giving it the potential of being a meal in itself. (See also “Nutrition Facts” on Page 4.)
Potatoes can be boiled, fried, steamed, grilled or baked. All potatoes should be cooked or placed in water immediately after peeling to prevent discoloration. To peel or not to peel is generally a result of the preparation method or personal preference. The exceptions are thin-skinned new potatoes, which should not be peeled.
Potato varieties should be selected based on their use in a recipe. Round red potatoes, like those grown at the Green Earth farm, have a rather waxy texture making them ideal for boiling, mashing, and salads. Fresh garden herbs that enhance the flavor of potatoes include basil, chives, cilantro, dill, fennel, lovage, marjoram, oregano, parsley, rosemary, sage, tarragon and thyme.
Potatoes do not freeze, dry or can with good results. For long-term storage, store at temperatures of 45 to 50°F. Do not wash until ready to use. If storage temperatures are too high, potatoes tend to soften and sprout. If too cold, the starch converts to sugar, giving potatoes and uncharacteristic sweet taste. Store in a dark place to prevent greening and layer between sheets of newspaper so if one spoils it will not spread to the whole lot. Even stored under the best conditions, potatoes lose some quality the longer they are stored. Potatoes can be stored for a week or two at room temperature (65 to 70 degrees) with good results. If your potatoes start to sprout, they can still be eaten. Remove the sprouts and discard. As long as the potato is still firm, it is good to eat. Shriveled, wrinkled, sprouting potatoes should not be eaten. Green-skin potatoes have been exposed to too much light. A mildly toxic alkaloid called solanin forms in the skin. The green skin can simply be peeled away. Although the remaining potato is safe to eat, it will not be at its best.
Sources: www.ext.colostate.edu, www.foodnetwork.com, www.healthypotato.com, and www.urbanext.uiuc.edu.