Potatoes are low in fat, full of complex carbohydrates, essential amino acids, vitamins and minerals, and also contain a surprising amount of protein. First cultivated for food almost 10,000 years ago potato varieties abound with over 5000 worldwide. Names like Prairie Gold, Blue Tomcat, Albatross, and Swedish Peanut evoke images of the various shapes, sizes and flavors available. Varieties are suited to specific growing conditions, which includes altitude, temperature, rainfall, humidity and local pests and diseases. However, in the US the onslaught of fast food and big agriculture the demand grew disproportionately for just a singular type of potato – something that fried well, had consistent size and shape for the cutting machines and produced high yields for the large monoculture farms. The missing ingredients – taste, nutrition, and diversity! There are only about 100 varieties in the US today, and only a handfull are found in grocery stores. While 100 may seem like a lot, it is a fraction of the 3800 varieties grown in Peru where spuds of almost every size, shape, color and texture you can imagine with equally generous taste differentials are found.
Freshness counts as well as variety when it comes to taste. At farmers’ markets and farm stands you will find a smattering of blue, red, gold, white, pink, and various shaped potatoes. Some are better for boiling, others for stews, salads, baking or frying depending on their starch, moisture content, sugar content and texture. Best to ask the farmer when picking your taters based on intended use.
Grocery store potatoes are usually scrubbed clean and unless organic they are also sprayed with a chemical to prevent them from sprouting. Your local farmer will sometimes scrub potatoes clean for you. It is a lot of hand-work and the farmer is assuming you will use them rapidly because the other drawback is reduced storage time. Additionally that dirt has beneficial micro-organisms working with the potato skin for your health. Basically the dirt on potatoes helps them remain fresher longer, maintaining better taste, nutrition, and other health factors.
For best results store your potatoes in a cool, dark, very humid (80-95%) in paper or burlap bags with the bits of dirt on them, simulating the earth where they grew. Temperatures of 45-60 degrees is best, and don’t let them freeze. Never eat green portions of potatoes caused by sun exposure. If your spuds sprout then either cut them out or save the tubers as seed potatoes to plant in your garden for a harvest of your own next year. Never eat the sprouts as they are toxic, and for best results wash tubers only when you are ready to use them. Use scrubbed potatoes within 1-2 weeks to prevent rotting.
This week you are likely to find Cranberry Red, All Blue, Red Bliss, German Butterball, Kennebec, Red Gold, and Fingerling potatoes at the Marshfield Farmers’ Market. Some will have their dirt intact, others will be scrubbed for your convenience.
The Marshfield Farmers’ Market is free and open 2-6 pm Fridays at the fairgrounds (140 Main St) through October 10th before switching to the winter schedule. This Friday is the last week that a knife sharpening service will be available until next year. For more information visit the website www.MarshfieldFair.org/fm.htm or call 781-635-0889.
