Potato - Fresh from the Garden

Ahhh, the potato. Sublime. Classy.
So misunderstood.
Make friends with Pierre.

Oh Laideeez... Eet will be mah pleasure to serve you tonaht. Deed ah mention you look simplee deevine? [You think I can captivate them with my French accent?]

Poor Pierre. He's right. The modern potato is often misunderstood. Let's explore how this unfortunate circumstance came about.

The potato is native to the Andes mountain region of South America. Sixteenth century explorers looking for gold returned home to Spain, instead, with potatoes. Since they store well and are a great source of Vitamin C, potatoes became standard "ship fare" to prevent scurvy. Since they produce abundantly, are filling, and grow satisfactorily under adverse conditions, they became a practical and inexpensive way to feed large families.

Benefit turned to disadvantage in the mid-1800's as Irish farmers came to rely on just a few "favorite" varieties for much of their sustenance. When disease hit and all the genetically similar crops failed, an estimated million people starved.

Fast forward to present day. According to the United States Department of Agriculture (USDA), the average American eats about 130 pounds of potatoes a year. In the half century between 1950 and 2000, US production of frozen potatoes (for fast food restaurants; served as french fries) increased from near zero to 10 billion pounds annually. Fries and chips aren't especially healthy, it's true. But the fault is with their preparation methods, not the potato itself.

Pierre and his relations, properly adorned, provide the basis for an inexpensive, satisfying, low-calorie, nutritional powerhouse of a dish! Classic, yet unpretentious. A blank slate waiting to be creatively transformed into something truly wonderful!

Gram for gram, potatoes pack some solid nutritional punch. Well-grown potatoes are a reliable source of potassium, Vitamin B6, Vitamin C, niacin, panothenic acid, protein, and dietary fiber. Recently, USDA researchers have also identified some important phytochemicals that make this modest tuber a real nutritional force to be reckoned with. Flavonoid compounds are of particular interest, as they may serve an important role in decreasing the risk of cardiovascular disease, breathing problems, and certain cancers. Quercatin, also found in potatoes, supports healthy immune function.

Boiled potato peelings may have anti-infective and pain relieving properties when applied topically as a wound dressing. They have been shown to promote healing and reduce infection when applied to burns.

Potatoes are generally regarded as having warm energy.

Please see your health provider for guidance on your own health program.

Fresh potato preparation hint #1: Next time you're going to fix potatoes for the crowd, try this. Wash and even scrub down your potatoes, but don't peel them. Many of the nutrients are in the peels. Just dice or mash as you wish, and eat the whole thing.

Fresh potato preparation hint #2: If you find any green spots on your potatoes, they most likely have been exposed to too much light. Potatoes should be stored in a dark place. Cut off all green before eating.

Potato — Try this: Dice up one garden-fresh potato and add it to a frying pan in which you've heated a bit of olive oil and some garlic. Cook about 5 minutes, then add a few diced or sliced vegetables (summer squash, green beans, broccoli, chopped kale or other greens) and some diced pre-cooked meat (non-nitrate sausage, chicken, leftover roast beef). Cook another 10 minutes or so until potatoes are tender and all ingredients are heated through. Season to taste.