Farm to Table: The power of potatoes

We are starting to get into the deeper harvest and new potatoes are here. This week you will find new, young yellow creamers that are tender and delicious, a well-known variety Yukon Gold.

Many varieties will follow such as Purple Majesty, a deep purple, Norkotah russets, Chieftain, a classic red, Austrian Crescent fingerlings and Bintje, a celebrated Belgian yellow creamer.

As you probably know, new potatoes are great for immediate consumption but not adequate for storage as they have uncured skins. New potatoes give you a glimpse of the abundance that follows.

Though potatoes are not revered as nutritious, it turns out that they have more potassium than a banana (21 percent of recommended daily intake), more vitamin C than an orange (45 percent of recommended daily intake) and more fiber than an apple.

The average potato has only about 100 calories and is 80 percent water. The high-calorie perception of potatoes is mostly because of rich toppings like butter and sour cream.

The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000-5000 BC. According to conservative estimates, the introduction of the potato was responsible for a quarter of the growth in Old World population and urbanization between 1700-1900, as it was introduced to Europe in the second half of the 16th century.

There are some 5,000 varieties of potatoes in the world and it is the world’s fourth-largest food crop, following corn, wheat and rice.

Here is a lovely, simple and savory way to enjoy potatoes, good for breakfast, lunch or dinner, great with a side of applesauce.

Crispy Potato Pancakes

2 eggs

2 tbsp all purpose flour (local)

¼ tsp baking powder

½ tsp salt

¼ tsp black pepper

6 medium potato shredded

½ cup onion, finely chopped

¼ cup vegetable oil

Directions

In a large bowl, beat together eggs, flour, baking powder, salt and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook for about 3 minutes on each side until browned and crispy. Drain on paper towels.