Produce & Recipes

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Potatoes

Potato water, made by boiling one potato in two cups of water, is an ingredient that can make home-made bread both crispier and fluffier. Bread makers on family farms often used a yeast starter whose main ingredient was boiled potatoes.
 

Storage Tips

The first thing to remember about a potato is it's a living and breathing organism. Thus if you warm it up it will grow. If you seal it in a plastic bag it will suffocate. If they are diseased they will spoil. If its kept too cold it will freeze, and if its in too much light it will green up. They should be kept in a cool dry area, away from light. A cellar is ideal. On the farm we store the potatoes in computer temperature and humidity controlled cellars with air circulating though the potatoes. Thus we can store the potatoes for long periods.

Before storing spuds, look them over and use any bruised, cut or damaged ones first. Since dampness can cause decay, it is best not to wash spuds before storing. Store potatoes in a cool, dark and well ventilated place. They will keep about a one to two weeks at room temperature and for several weeks at 45 to 50 degrees Fahrenheit. New potatoes (fresh from harvest) will always store longer. Potatoes that are purchased frozen have been to a quick-vacuum partial dehydration and instant freezing. Potatoes that are frost-bitten are watery and have a black ring under the skin when cut in cross sections.

However, refrigerator temperatures are too low, which converts the potato's starch into sugar, resulting in a sweet taste. The extra sugar also causes potatoes to darken prematurely while frying. (This process can sometimes be reversed by storing the potatoes at room temperature for a week to 10 days.) Also once a potato has been kept too cold, the mealliness can never be returned to it. If potatoes have green patches, cut them off, as they have been exposed too long to direct lighting and will have a faintly bitter taste. The rest of the potato will taste fine.


Other loses in storage:

Shrink. Potatoes if stored at high humidity will lose 7 - 10 % of their weight over a three month period. If stored at lower humidity potato tubers will lose more of their weight - up to 20 % at times.

Diseases. Most diseases affecting potatoes stop growing around 40 F to 42 F. Temperatures above this can result in losses. If the tubers are clean and unbruised to begin with no problems will occur. So it is important to buy disease free potatoes and handle them with care.

Greening. Potatoes stored in light conditions will turn green with in a week.

Back to produce

• Arugula and Goat Cheese Mashed Potatoes

• Italian Potato Salad

• Spicy Garlic Potatoes and Zucchini

Arugula and Goat Cheese Mashed Potatoes

3lb (about 5 large) russet potatoes, peeled, quartered

1/4 c (1/2 stick) butter

1 1/4 c whole milk

5 oz soft fresh goat cheese (such as Montrachet), crumbled

1 c (packed) chopped arugula leaves (about 2 large bunches)

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth.

Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.

Italian Potato Salad

A nice change from your ‘usual’ potato salad.

6 large red potatoes, peeled and cubed

1/2 c mayonnaise

1 1/2 tsp minced garlic

1 tsp lemon juice

1 tsp olive oil

1/8 tsp salt

1/8 tsp black pepper

1/8 tsp white pepper

1/8 tsp ground cayenne pepper

1/2 c chopped Italian parsley (1/4 c if you like less)

Boil potatoes in water until fork tender, about 15 minutes. Drain and let cool (do not refrigerate). Combine all remaining ingredients and gently fold into potatoes. Serve at room temperature.

Spicy Garlic Potatoes and Zucchini

2 lb small yellow or red potatoes
3 tbsp coarsely chopped garlic
3 1/2 tbsp oil
3/4 tsp dried hot red pepper flakes
1 lb med zucchini

1/2 tsp salt

In a large saucepan, cover potatoes with salted cold water by 1 inch and bring to a boil.  Simmer, uncovered, just until tender, 20 to 25 minutes.  Drain in a colander until cool enough to handle, about 15 minutes.  Peel potatoes and halve lengthwise.

Heat oil in a very large nonstick skillet over moderate heat.  Add garlic and stir until garlic is pale golden, about 2 minutes. Discard garlic, then stir in potatoes and red pepper flakes.  Sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.

Transfer potatoes to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and toss gently with zucchini.  Season with salt.

Serves 4-6.

Prep Tips: Use the largest non-stick pan you have.  If potatoes are too crowded they will steam instead of becoming golden and crispy.