Hot Potatoes!

Purple Majesty Seed Potatoes

My seed potato order arrived last week and when I removed the protective packaging from the tubers, their earthy essence filled the room, reminding me of the smell of an abandoned root cellar where my brother, Dale, and I dared each other to step inside while we dodged jumping crickets and conjured imaginary goblins.  As I recalled our childhood antics, I carefully inspected each container's seed, removed a couple of potatoes that were bruised in transit and stored the rest in a dark room where they will remain until time to plant.  Although in past years we have planted more than twenty varieties of potatoes at Heart & Sole Gardens, this year's crop will include thirteen and each type is unique in taste, appearance and texture.  Typically, one pound of seed will produce approximately ten pounds of potatoes, but last summer's wet weather drastically decreased our potato crop, so we are hopeful 2014 will be a more productive potato season. 

March is a prime time for planting NC potatoes and for farmers who consult the lunar calendar for optimum planting days, this year's "best" days to plant root crops are March 17-21, 24, 25, 28 and 29.  Even if you don't have a large garden space, potatoes, especially fingerling varieties, those delicious finger-shaped potatoes prized by chefs, are easy to grow in containers. Fill about one third of a large pot with rich soil or compost and place the potatoes, "eyes" up, in the soil.  (Potato eyes are the spots where sprouts will form and each seed potato may have several eyes.  Large seed potatoes are cut into pieces for more productive yield.)  Cover deeply and continue to add soil as the plant grows.  After blooms fade and the plant begins to turn yellow, potatoes may be harvested.

South Americans cultivated potatoes for thousands of years before Spanish conquistadors introduced the tubers to Europe in the mid-1500s and it was not until the mid-1700s that potatoes were widely grown in North America.  Although most South American potatoes came to the US by way of Europe, one variety, the Ozette fingerling, was transported to Washington in the late 1700s by Spanish explorers.  Native Americans discovered the abandoned potatoes and grew them in their own gardens until they were "rediscovered" by potato growers in the 1980s.  A partnership with Slow Food USA, which includes the Ozette as an Ark of Taste Selection, means Ozette seed potatoes are becoming more available to consumers.  With a rich, buttery color and nutty flavor, the Ozette is one of our family's favorite potatoes. 

In 2009, with help from our friend, Greg, and his Belgium horse, Bob, we planted our first large potato crop.  For months, we searched the growing plants, removing Colorado potato beetles and destroying their eggs, those bright yellow orbs that hide underneath potato leaves.  Richard sprayed the plants with sea kelp tea, a natural fertilizer that helps potato leaves grow stronger and together we pulled weeds and spent hours raking soil to add to the expanding hills.  When we "robbed" a few hills of fresh, young potatoes and ate them on the same day, we were astounded at the delicious flavor, so different from grocery store wares.  We now own tractor implements that make planting and plowing easier, but growing potatoes is still an act of wonder for Richard and me.  Slicing through skin, into flesh and cutting out eyes to plant, it is easy to feel a kinship with a lowly potato and with every harvest, we are grateful for these hardy tubers that supply food for months. 

Our daughter, Kate, astride Belgium Bob, and friend, Greg, prepare the ground for potatoes in 2009

Potatoes are low in calories, high in fiber and are a good source of Vitamin C, iron and potassium.  Since they are a root crop, potatoes are especially susceptible to chemical absorption both above- and underground, so it is important to choose organically grown potatoes when possible.  Increasingly, farmer's markets and even supermarkets offer a good selection of organic potatoes and some health care professionals recommend purple potato varieties, with a lower glycemic index rating, as a healthy choice for individuals who are concerned about sugar intake.  A versatile vegetable, potatoes are delicious boiled, steamed, roasted, mashed, fried and baked.  For a showstopper presentation, try the following recipe as a hearty side dish or as a main course.  Vegetarians may omit the protein.

Supreme Stuffed Potatoes

4 large baking potatoes (Purple Viking, if available; the pink and purple mottled skin is beautiful and the white flesh is creamy and smooth.)

2 tablespoons butter

1/3 cup sour cream

1/2 cup grated white cheddar cheese 

1 pound cooked shrimp

2 slices bacon or 1/3 cup chopped ham

3/4 cup thinly sliced fresh mushrooms

3 cups fresh baby spinach

1/4 cup freshly grated Parmesan cheese

1/2 cup lump crab meat

Fresh chopped chives or other herbs

Salt and Pepper 

Bake potatoes at 425 degrees for about an hour, until soft, cool slightly

Remove skin from top of potato and scoop out flesh, leaving potato shell

Sprinkle potato cavities lightly with sea salt and place on large baking sheet, covered with foil or baking mat

Stir cooked potato in large bowl with butter and sour cream.  Mash potato with fork until smooth.  Add mushrooms and spinach, stir to combine.  Season with salt and pepper, to taste.

Add cheese and shrimp, chopped or whole.

Stir ingredients and spoon into potato shells.

Top each with 1/4 of the crabmeat, crumbled bacon or chopped ham, and Parmesan cheese.

Bake in 350 degree, preheated, oven until cheese is golden.

Before serving, add fresh chopped chives or other herbs.